Sudanese Ful Medames with White Cheese and Egg
Cooked, lightly mashed fava beans served with tomato, garlic, lemon, white cheese, hard-boiled egg, and parsley.
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Maldivian Mas Huni with Tuna and Coconut
A cool mixture of tuna, coconut, onion, chili, and lime, traditionally served with roshi.
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Guinea-Bissau Caldo de Mancarra
A chicken stew with peanut paste, tomato, onion, and sweet pepper. The chicken marinates for 1 hour and cooks in a peanut sauce.
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Niuean Takihi with Taro, Papaya, and Coconut
A Niuean layered pudding of taro and papaya topped with coconut cream and baked until the base is lightly browned.
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Saint Martin Callaloo Soup
A thick Caribbean soup with leafy greens, lentils, coconut milk, pork, and vegetables. Makes six servings; preparation times are estimates and assume the lentils have already been soaked or precooked.
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Lamb Irish stew
Irish lamb stew with potatoes, carrots and onion, gently simmered in stock until the meat and vegetables are tender.
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Nauruan coconut fish
White fish fillets marinated with lime, coated in flour, egg, and shredded coconut, then fried until golden and cooked through.
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Tavë Kosi
An Albanian lamb casserole with rice and a baked yogurt-and-egg topping. Serves 6.
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Saint Lucian Bouyon
A hearty one-pot stew of chicken, root vegetables, green bananas, and herbs, gently simmered.
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Bhutanese Thukpa with Vegetables and Tofu
A Bhutanese noodle soup with vegetables, tofu, and spiced broth. Makes 4 servings and takes about 60 minutes in total.
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Batar daan (pumpkin, corn and bean stew)
A Timorese stew of pumpkin, corn and red beans, served with cooked rice. Makes 4 servings; prep: 15 minutes; cooking: 20 minutes.
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Algerian Dwida Mfawra: Steamed Vermicelli with Lamb
Steamed fine vermicelli served with a lamb, chickpea, and spice broth in an Algerian preparation known as dwida mfawra.
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Amiwo with chicken
Beninese cornmeal dough cooked with tomato and spices, served with chicken and a tomato, onion, and pepper sauce. Serves 4.
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Solomon Islands Taro Poi
A smooth paste of cooked taro and water, served freshly made as a side dish.
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Karjalanpaisti (Finnish Karelian stew)
A Finnish stew of beef, pork and lamb with onion, allspice and water. It cooks slowly in the oven until the meat is tender.
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Panamanian Sancocho de Gallina
A hearty chicken soup with cassava, yam, corn, and culantro, gently simmered until the roots are tender.
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Uzbek plov
An Uzbek pilaf of lamb, rice, carrots and onion, seasoned with cumin and coriander. Serves 6; the rice is soaked overnight and hands-on preparation takes an estimated 20 minutes.
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Ambuyat with shrimp and fermented durian cacah sauce
A Bruneian dish of sago starch cooked until stretchy and sticky, served with a spicy, sour shrimp and fermented durian sauce.
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Griddled Halloumi with Watermelon and Mint
Golden griddled halloumi served with watermelon, fresh mint, olive oil and lemon. Serves 4; ready in 20 minutes.
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Tiguadege Na (Malian beef and peanut stew)
A slow-simmered beef stew with peanut and tomato sauce. Serves 4 and takes 55 minutes to prepare.
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