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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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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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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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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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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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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Cherry clafoutis
A French cherry tart with a soft, custardy batter, easy to make and delicious warm or cold.
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Alentejo açorda
Portuguese bread soup with garlic, cilantro, olive oil, and poached eggs. Serves 4; times are estimates.
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Vegan Sri Lankan Pol Sambol
A fresh coconut condiment with chilli, red onion and lime, pounded until well combined. Makes 4 servings and takes about 10 minutes to prepare.
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Kenyan irio
A rustic mash of potatoes, peas and corn, finished with watercress and butter. Makes about 4 servings.
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Turkish Revani with Semolina and Lemon
A Turkish semolina and yogurt cake soaked in lemon syrup. Makes 12 servings; timings are approximate: 20 minutes prep, 45 minutes cooking, and about 70 minutes resting.
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South African Chakalaka with Vegetables and Beans
A spicy South African stew of tomatoes, carrots, peppers, and beans, seasoned with curry, ginger, and cayenne. Serves 4; times are estimates.
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Tempeh orek with green beans
Golden tempeh and green beans stir-fried with shallots, garlic, chilli and lemongrass, then coated in kecap manis and tamarind. Makes 4 servings; timings are estimates.
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Vietnamese Steamed Bánh Flan
Vietnamese caramel flan made with condensed milk and vanilla, gently steamed. Makes 6 servings; hands-on preparation takes about 15 minutes.
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Cuban Moros y Cristianos
Long-grain rice cooked with black beans, sofrito, spices, and a touch of vinegar. Makes 4 servings and takes about 45 minutes.
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