Ghanaian Red Red with Fried Plantain
A Ghanaian stew of black-eyed peas with tomato, onion and paprika, served with fried ripe plantain. Makes 4 servings.
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Japanese Oyakodon
A bowl of rice topped with chicken and onion simmered in dashi, soy, mirin, sake, and sugar, then finished with egg. Serves 4; preparation times are estimates.
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Homemade Cao Lầu with Pork and Herbs
A homemade cao lầu for 4, with thick rice noodles, spiced pork, bean sprouts and herbs. Preparation and cooking times are estimates; noodle timing depends on the package.
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Korean Mango Bingsu
A Korean dessert of finely crushed frozen milk, fresh mango and condensed milk. Serves 2; allow about 15 minutes of preparation and 5 hours to freeze.
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Humita in corn husks
Argentine humitas made with grated corn, onion, paprika and cheese, wrapped in corn husks and boiled. Makes about 10 parcels. Estimated hands-on preparation: 40 minutes; cooking: about 45 minutes.
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Cuban Congrí Rice
Rice and red beans cooked with sofrito and spices. Serves 6; hands-on preparation, total cooking time, and yield are approximate estimates.
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Brazilian quindim
Small coconut, egg-yolk and sugar quindim baked in a water bath. The quantities make 4 servings; preparation times are approximate.
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Suspiro a la limeña
A Peruvian dessert of milk-and-yolk cream topped with port Italian meringue and cinnamon. Makes 6 servings; times are approximate.
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Canadian Pea Soup
A thick soup of dried peas, pork belly, onion and potato. Makes about 4 servings; hands-on preparation is estimated at 20 minutes.
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Jamaican Gizzada
Jamaican crisp pastry cases filled with sweet, spiced coconut. The quantities make approximately 8 servings; hands-on time and serving size are estimates.
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Char siu pork
Cantonese pork marinated with soy sauce, hoisin and spices, slowly roasted and finished with a honey glaze.
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Thai Green Chicken Curry
Green chicken curry with aubergine, coconut milk and Thai basil, served with jasmine rice. Serves 4; timings are approximate.
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Pouding chômeur
A Québécois dessert of simple cake batter baked beneath a brown-sugar syrup. Makes 6 servings; the hands-on preparation time is an estimate.
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Cuban Picadillo
Ground beef with tomato, olives, capers, and raisins, cooked until the sauce thickens. Serves 4; preparation times are estimates.
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Peruvian Picarones with Chancaca Syrup
Fried rings of squash and sweet potato dough, served with spiced chancaca syrup.
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Argentinian cornstarch alfajores
About 45 Argentinian alfajores with tender cookies, dulce de leche filling and coconut-coated edges. Hands-on preparation: about 30 minutes; baking: 8 minutes; resting: 90 minutes.
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Colombian Patacones
Green plantain slices are fried, flattened, and fried again until golden and crisp. The quantities make approximately 4 servings; hands-on preparation and total time are estimates.
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Brazilian brigadeiros
Brazilian condensed-milk and cocoa sweets, cooked until thick, chilled, then rolled in chocolate sprinkles. Makes about 20 pieces, for 4 servings; preparation times and yield are estimates.
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Jamaican Festival
Lightly sweet Jamaican rolls made with flour, cornstarch, and nutmeg, fried until golden. Makes 4 servings; times are estimates.
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Indian dal tadka
Indian lentils cooked until tender and finished with a tadka of spices, garlic, and tomato. Serves 4.
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