Marseille Bouillabaisse
A Provençal fish stew made with assorted rockfish, tomato, fennel, saffron, and potatoes. The fish and broth are served separately.
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Samoan Puligi Steamed Pudding
A spiced Samoan pudding made with coconut cream and steamed in a mould inside a covered pot.
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Colombian choclo arepas
Colombian sweet-corn arepas, lightly sweetened and browned in butter. Makes 4 arepas.
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Pork Pad Kra Pao with Holy Basil
A spicy Thai stir-fry of minced pork, garlic, chilli and holy basil, served with jasmine rice and a fried egg.
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Nepalese Gundruk Soup
A Nepalese broth of fermented, dried leafy greens with mustard oil, onion, garlic, and turmeric.
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Brazilian chicken coxinhas
A Brazilian snack of shredded chicken wrapped in a broth-and-flour dough, breaded, and fried until golden. Makes 16 pieces for 4 people.
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Shorshe ilish: hilsa in mustard sauce
Hilsa in a Bengali-style sauce of mustard, mustard oil and green chilies, with nigella and a touch of turmeric.
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Ethiopian Spiced Dabo Bread
An Ethiopian wheat loaf with honey, oil, and spices: a simple version of dabo, distinct from the flatbread injera.
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Moroccan Harira with Beef, Lentils, and Chickpeas
A thick Moroccan tomato soup with beef, lentils, chickpeas, herbs, spices, and fine noodles.
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Georgian Pelamushi
A Georgian dessert of grape must thickened with flour and a little sugar. It is cooked until smooth and firms as it cools.
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Montreal Bagels
Canadian bagels with a dense, slightly sweet crumb: dough with egg and malt, poached in honey water and coated with sesame seeds.
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Korean haemul pajeon (scallion and squid pancakes)
Korean pancakes with scallions, carrot, and squid, made with a simple flour-and-water batter and served with a soy and rice vinegar dipping sauce.
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Sri Lankan Wattalappam
A spiced coconut-milk and palm-sugar custard, baked in a water bath and finished with cashews.
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Vegetarian bunny chow with chickpeas and potatoes
Chickpea and potato curry served inside hollowed-out white bread, a vegetarian version of South African bunny chow.
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Samoan lu'au (taro palusami)
Taro leaf parcels filled with coconut cream and onion, wrapped and baked until tender and creamy.
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Mexican tres leches cake
An airy sponge soaked with condensed milk, evaporated milk and cream, then topped with whipped cream.
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Filipino chicken arroz caldo
Filipino rice porridge with glutinous rice and chicken, cooked with ginger and broth, and served with egg, browned garlic, spring onion, and lemon.
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Rice kheer
A creamy Indian dessert of rice slowly cooked in milk with cardamom, saffron, raisins, and nuts.
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Ghanaian Kelewele
Ripe plantain fried with ginger, cayenne, lemon and salt; serve hot as a snack.
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