Kosraean Soup
A thick tuna, plantain and coconut milk soup inspired by the preparation from Kosrae.
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Croatian Lamb Peka in the Oven
Lamb and vegetables are slowly cooked, covered, with white wine and olive oil; uncover them near the end to finish cooking.
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Dominican Callaloo
A thick soup of dasheen leaves, pumpkin and coconut milk, flavoured with thyme and scotch bonnet pepper.
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Turkmen Ichlekli
A savory pastry filled with minced lamb, tomato, onion, and bell pepper, baked until its top is lightly browned.
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Mongolian Bantan: Thick Meat and Flour Soup
A simple Mongolian soup of diced meat and broth, thickened with small flour dumplings and finished with spring onion. Serves 4.
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Emirati Harees
Smooth wheat and veal porridge, slow-cooked and blended with ghee. Makes 10 servings; hands-on preparation time is an estimate.
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Malawian Nsima
Thick maize-flour porridge served hot as a base alongside vegetables, legumes, meat, or fish.
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Faroese-Style Fish Soup
Creamy fish soup with salmon, white fish, potatoes and carrots, finished with herb oil. Makes 6 servings; timings are estimates: 30 min preparation, 50 min cooking and 20 min resting.
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Arrowroot and Pineapple Pie (Arrowroot Pie)
A pie with a simple flour-and-oil crust and a thick arrowroot, pineapple, and vanilla filling. Makes 8 servings.
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Surinamese Pom with Chicken and Potato Topping
A chicken casserole with citrus and spices, topped with grated potato and baked until golden. This version serves 8.
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Kazakh Beef Beshbarmak
Boiled beef, sheets of dough cooked in the broth, and blanched onion to serve. Serves 4.
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Cape Verdean Cachupa with Pork
A Cape Verdean stew of corn, beans, pork, and vegetables, slowly cooked until tender and thick.
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Cambodian Fish Amok (Fish Amok)
Cambodian fish curry with kroeung and coconut cream, steamed in banana-leaf cups. Serves 4; allow 25 minutes for preparation, 12 minutes for cooking, and 20 minutes for resting.
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Israeli Shakshuka
Eggs cooked in a thick tomato sauce with onion, bell pepper, and chili, finished with za’atar.
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Reindeer Bidos
A reindeer stew with potatoes, carrots and onion, thickened with a flour-and-water mixture. Makes 4 servings; approximate preparation time: 15 minutes, cooking time: 35 minutes.
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Trinidadian Callaloo
A thick soup of taro leaves, okra, pumpkin, and coconut milk, simmered and blended to the desired texture.
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Tokelauan Ota (Raw Fish)
Ota is fish marinated in lemon and served with coconut cream. Makes 4 portions; allow about 30 minutes for preparation and 60 minutes of chilling. No cooking is involved.
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Afghan Lamb Kabuli Pulao
Spiced rice with lamb, carrots, and raisins, finished in the oven and served with almonds and pistachios.
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Gabonese Nyembwe Chicken
Smoked, boneless chicken cooked in a sauce of palm nut butter, onion, garlic, and red palm oil. Serves 6.
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Hong Kong char siu
Cantonese roast pork with a sweet-savoury marinade, a honey glaze and a caramelized surface. Serves 8; hands-on preparation takes about 10 minutes, in addition to 8 hours of marinating.
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