Argentinian choripán
Grilled chorizo in bread, served with chimichurri. Serves 4; 15 minutes of preparation and 15 minutes of cooking, as a guide.
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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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Ethiopian Kitfo
Finely minced beef seasoned with mitmita and spiced butter, served with gomen, ayib, and kocho.
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Belgian Mussels with Beer
Mussels briefly steamed with onion, celery, butter, and Belgian blonde beer. Serves 4.
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Boiled Atanga with Boiled Plantain
Gabonese atanga, boiled and served with boiled plantain. Makes 4 servings; allow about 5 minutes for preparation and 20 minutes for cooking.
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Swiss moitié-moitié fondue
A creamy fondue of Gruyère and Vacherin Fribourgeois, served with bread cubes. Serves 4.
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Honduran Baleadas
Flour tortillas filled with refried beans, grated cheese, and cream. Serves 4; times are estimates.
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German Currywurst
Browned bratwurst sausages, sliced and covered with a curry-spiced tomato sauce.
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Tuvalu Coconut Tuna
Diced tuna cooked in coconut milk with onion, ginger, garlic, curry powder, green onions, cucumber, and soy sauce.
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Lao Chicken Laap with Herbs and Toasted Rice
Minced chicken laap with lime and fresh herbs, served with toasted, ground glutinous rice. Serves 2; ready in about 30 minutes.
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Maldivian Mas Huni with Tuna and Coconut
A cool mixture of tuna, coconut, onion, chili, and lime, traditionally served with roshi.
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Uruguayan chivito
A Uruguayan sandwich of grilled beef with bacon, cheese, hard-boiled egg, vegetables, and mayonnaise.
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Ghanaian Banku with Oven-Baked Tilapia
Slightly tangy corn-and-cassava dough served with whole oven-baked tilapia, herbs, and fresh sliced vegetables.
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Porto Francesinha
A Porto-style sandwich of three slices of toasted bread, beef, cooked ham and sausages, covered with melted cheese and hot beer-and-tomato sauce.
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Flourless whitebait and egg fritters
Simple whitebait and egg fritters, fried in batches until golden. The fish-to-egg balance and brief cooking keep the fish in the foreground.
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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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Samoan Oka i’a
Samoan raw fish salad with lime, coconut milk, cucumber, tomato, and onion. Serves 4.
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