Khiva Shivit Oshi
Uzbek noodles from Khorezm made with fresh dill in the dough. This simple version serves one and focuses on the noodles.
View recipeKitchenPause
914
Available content
Kaukau with coconut
Baked sweet potatoes filled with a creamy mash of coconut, onion, garlic, ginger, and orange.
View recipe
Palestinian Maqluba with Chicken, Eggplant and Rice
Chicken, eggplant, potato and spiced rice are cooked in layers and turned out onto a platter. Serves 4; preparation time is an estimate.
View recipe
Austrian Kaiserschmarrn
A fluffy Austrian pancake torn into pieces and made with raisins and sugar. Serves 4.
View recipe
Galinha à Africana (Macanese chicken)
Marinated, browned chicken baked with potatoes in a thick coconut, peanut and spice sauce. Makes 4 servings; approximate timing: 30 minutes prep, 80 minutes cooking, and 4 hours 15 minutes for marinating and resting.
View recipe
Kewa Datshi: Bhutanese Potatoes with Cheese
A mild, comforting Bhutanese potato and cheese stew with onion and a touch of chilli.
View recipe
Pichi pichi with cassava and coconut, a popular sweet in Palau
Sweet, chewy cassava bites steamed and coated in grated coconut. Makes 6 servings; allow about 15 minutes for preparation, 45 minutes for cooking, and at least 1 hour to cool.
View recipe
Andorran-Style River Trout
River trout served with ham and golden potatoes, with garlic, parsley and lemon. Serves 4; active preparation is estimated at 5 minutes and cooking at 15 minutes.
View recipe
Timor-Leste ikan sabuko with grilled tamarind mackerel
Mackerel marinated with tamarind and calamansi, grilled over turmeric leaves and finished with basil. Serves 3; preparation times are estimates.
View recipe
Turkmen plov
Lamb plov with rice, carrots, and onions, cooked in layers in a heavy pot. Serves 6; total times are approximate.
View recipe
Omani Oven-Baked Shuwa Lamb
Lamb shanks marinated with spices, wrapped, and slow-cooked until tender. Makes 2 servings; the 25 minutes of active preparation is an estimate.
View recipe
Callaloo Soup with Pork and Okra
A thick Caribbean soup of leafy greens, okra, and pork, slowly simmered in chicken stock.
View recipe
Banana po’e from Wallis and Futuna
A banana dessert with tapioca starch, sugar, and vanilla, baked and served with coconut milk. Makes about 4 servings; quantities are measured by volume using the banana purée.
View recipe
Puerto Rican Mofongo
Fried green plantains mashed with garlic and pork cracklings, then shaped into compact portions. Serves 6; times are estimates.
View recipe
Gateaux Piment (Mauritian split-pea fritters)
Mauritian fritters made with yellow split peas, chilli and coriander: makes about 25 pieces, or approximately 4 snack servings. Active time is an estimate; soak the peas overnight.
View recipe
Peanut Moambe Chicken
A Congolese chicken stew with tomatoes, peanuts, peanut butter, and spices. This version uses peanuts in the sauce and is served with rice.
View recipe
Cameroonian Poulet DG (Poulet DG)
Browned chicken with fried plantain and vegetables cooked in a tomato sauce. A Cameroonian version of Poulet DG.
View recipe
Latvian Grey Peas with Bacon (Pelēkie zirņi ar speķi)
Dried grey peas are soaked and cooked until tender, then served with browned smoked bacon and onion. The quantities make approximately four servings.
View recipe
Icelandic Kjötsúpa (Lamb Soup)
Icelandic lamb soup with rice and vegetables. Serves 6; allow about 25 minutes for preparation and 72 minutes for cooking.
View recipe
Serrage Poulet (chicken in coconut milk)
Spiced chicken gently simmered in coconut milk with cinnamon: a stew associated with Chagossian cuisine.
View recipe