Samoan Palusami: Taro Leaves with Coconut
Taro-leaf parcels filled with coconut milk, onion, and lemon, baked until the leaves are tender. Serves 4; timings are approximate.
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Bites and assembled dishes
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Imam bayildi (Turkish stuffed eggplants)
Tender eggplants filled with onion, garlic and tomato, baked with olive oil. Makes 4 servings; timings are approximate.
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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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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 acarajé
Bahian fritters made with black-eyed peas, onion, and salt, fried in dendê oil. Makes 4 servings. Preparation and cooking times are estimates; soaking takes 12 hours.
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Badrijani nigvzit: Georgian eggplant and walnut rolls
Tender grilled eggplant rolls filled with a spiced walnut, garlic, and vinegar paste. Serves 4; times are estimates.
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Egyptian fava bean ta’ameya
Egyptian fritters made with dried fava beans, fresh herbs and spices, fried until golden. Makes approximately 15–20 pieces; servings and hands-on time are estimates.
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Cuban Yuca with Mojo
Tender boiled cassava served with a lemon, garlic, oil, and salt mojo. Serves 6; times are estimates and may vary with the cassava.
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Papa a la Huancaína
Boiled potatoes topped with a creamy yellow chili, fresh cheese, evaporated milk, and cracker sauce, served with lettuce, boiled egg, and black olives.
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Colombian buñuelos
Round cheese fritters, golden outside and tender inside. Makes about 12 servings; times are approximate.
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Simple Japanese Onigiri
Japanese short-grain rice bites, lightly salted and shaped by hand into triangles. This simple version has no filling and no vinegar.
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Nigerian Akara
Nigerian black-eyed pea fritters, whipped to aerate the batter and fried until golden.
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Sri Lankan Kokis
Crisp, lacy, flower-shaped bites made with rice flour and coconut milk, fried using a special mould.
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Red chilaquiles
Toasted corn tortilla chips are tossed with a red tomato-and-chile sauce and served right away with fresh cheese and cilantro.
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Mozambican badjias
Mozambican cowpea fritters with garlic and salt: soak the beans, blend them into a paste, then fry until golden.
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