Isle of Man Fruit Bonnag
A Manx sweet bread with currants, mixed spice, and buttermilk. Makes about 8 servings; hands-on preparation is estimated at 15 minutes.
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Moldovan Mămăligă (Firm Cornmeal Porridge)
Moldovan cornmeal porridge cooked until thick and firm. Makes approximately 6 servings; preparation time is an estimate.
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Bahamian Fried Conch (Cracked Conch)
Tender conch meat, coated with egg and flour and fried until golden. Makes 4 servings; preparation and cooking times are estimates.
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Namibian Kapana with Tomato and Chili Salsa
Grilled strips of beef seasoned with a spiced blend and served with fresh tomato, onion, and chili salsa. Makes 10 servings; preparation time is an estimate.
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Austrian Mohnnudeln with potato and poppy seed
Short potato-dough noodles made with butter, egg yolk, flour and semolina, served hot with ground poppy seeds and icing sugar.
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South Sudanese Kisra, Thin Sorghum Flatbread
Thin sorghum flatbread, rested overnight and cooked in a pan. Makes 4 servings, with 2 pieces per person.
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La Bandera Dominicana
A Dominican lunch of white rice, stewed red beans, and braised beef. Serves 4; times are estimates and allow some components to cook in parallel.
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Yebe with yam and smoked fish
A hearty yam and smoked-fish stew finished with dried shrimp and palm oil. The serving count and preparation time are practical estimates.
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Greenlandic suaasat
A hearty Greenlandic soup of seal meat, onion and rice, simmered until the meat is tender.
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Monegasque Barbajuan with Swiss Chard and Ricotta
Small pastries filled with Swiss chard, ricotta, onion, and oregano, wrapped in thin, golden dough. The recipe makes about 20 pastries, approximately 5 per serving; times and servings are estimates.
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Costa Rican Gallo Pinto
Cooked rice and black beans are sautéed with onion, sweet pepper, and Salsa Lizano to make this traditional Costa Rican dish.
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St Helena Plo
A one-pot rice dish with bacon, vegetables and curry, serving 4. Preparation time and servings are practical estimates.
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Russian Blini
Thin blini made from a simple batter, cooked in a pan and suited to sweet or savory toppings. Makes 4 servings; times are approximate.
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Nicaraguan Gallo Pinto
White rice and red beans are cooked separately, then combined with onion, garlic, sweet pepper, and oil. Serves 6; preparation amounts and times are estimates.
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Akwadu: Baked Banana and Coconut
A warm baked banana dish with coconut, butter, and citrus, served as breakfast or dessert.
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Pastrmajlija
Oval yeasted bread topped with pork seasoned with paprika and garlic. This version serves four and is baked until the meat is thoroughly cooked.
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Chukuchuk Rice and Coconut Balls
Sticky rice balls coated in grated coconut, a simple side dish. Makes 12 balls, about 3 per person when served as a side for 4.
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Anguillan Pigeon Peas and Rice
Dried pigeon peas cooked with rice, thyme and lime. Makes approximately four servings as a side; servings and times are estimates.
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Matoke Stew with Beans
A Ugandan stew of matoke—green cooking bananas—with black beans, tomato, and mild spices. Makes 4 servings.
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Romanian Grilled Mici
Casing-free Romanian sausages made with pork, beef and lamb, seasoned with thyme, garlic, pepper and baking soda. Makes about 4 servings; hands-on preparation time and servings are estimates. Allow about 10 minutes to prepare, 15 minutes to rest and about 6 minutes to grill.
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