Chicken tikka masala
Yogurt- and spice-marinated chicken, roasted and served in a creamy tomato sauce. Serves 6; allow about 20 minutes of hands-on preparation, 55 minutes of cooking, and 10 hours for the cold marinade.
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Ibiharage (Burundian beans)
Red kidney beans pressure-cooked with onion, garlic, chili, and a blend of palm and sunflower oils. Serves 4.
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Bryndzové halušky: Slovak potato dumplings with bryndza and bacon
Small potato-and-flour dumplings tossed with bryndza cheese and served with browned bacon. Serves 4; timings are estimates.
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Mauritanian Bonava with Lamb and Potatoes
A lamb and potato stew with onion, vinegar, bay leaves, and peanut oil. Serves 6; estimated preparation time: 15 minutes and estimated cooking time: 95 minutes.
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Grenadian Oil Down
A one-pot dish of chicken, salted pig tail, breadfruit, vegetables and spiced coconut milk. Serves 8; preparation times are estimates.
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Guernsey gâche melée
A traditional Guernsey apple dessert: a rustic mixture of apple, flour, butter, sugar and spices, baked until golden.
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Rwandan Ugali
A firm side dish made with fine maize flour, water, and salt, traditional in Rwanda and served with stews and vegetables.
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Curaçao-Style Funchi
A firm side dish of cornmeal, water, and salt, cooked until it pulls away from the sides of the pot. Makes about 4 servings.
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Potato babka
A Belarusian potato bake made with grated potatoes, onion and pork fat, baked until golden. Serves 4.
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Djiboutian Fah-fah (Lamb Soup)
A Djiboutian lamb soup with potatoes, cabbage, tomatoes, chili, and coriander. Serves 8; hands-on preparation is estimated at 20 minutes.
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Martinican Chicken Colombo
A Martinican stew of chicken marinated with Colombo spices, chayote and vegetables. Serves 8, with about 35 minutes of preparation, 50 minutes of cooking and 8 hours 20 minutes of resting, including the marinade.
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Norwegian Rømmegrøt (Sour Cream Porridge)
Creamy Norwegian porridge made with sour cream, barley flour, whole milk, and salt. Hands-on preparation time is an estimate; cooking can take up to 2 hours.
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Gambian Domoda
Gambian peanut stew with meat and vegetables. Serves 4; estimated preparation: 25 minutes and cooking: 75 minutes.
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Boulettes de morue (salt cod fritters)
Golden salt cod and potato fritters flavored with herbs and served with lemon. Makes about 5 servings; times are approximate estimates.
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Lithuanian Cepelinai with Potato and Pork
Large, oval potato dumplings filled with ground pork and boiled in water. Serves 4; serving size and preparation time are estimates.
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Nigerien Dounguouri Soko
A Nigerien stew of white beans and lamb with tomatoes, onions, and peppers. Serves 6; preparation and timings are approximate.
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Bermuda fish chowder (Bermuda Fish Chowder)
Bermudian fish chowder with tomatoes, vegetables and broth, served with dark rum and sherry-pepper sauce. Makes 10 servings; preparation times are estimates.
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Maltese Rabbit Stew (Stuffat tal-Fenek)
Rabbit slowly stewed in a tomato and red wine sauce with potatoes and olives. Serves 4; the 25 minutes of hands-on preparation are an estimate.
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Liberian Dumboy with Spicy Soup
Boiled and pounded cassava dough with a smooth, elastic texture, served with spicy chicken and shrimp soup. Serves 4; times are estimates.
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Puerto Rican Pastelón
Layers of fried ripe plantains, seasoned beef, and cheese, baked with egg until set and golden.
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