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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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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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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Jordanian kofta with tahini
Pan-browned meatballs baked in a creamy tahini, yogurt, and lemon sauce. Serves 4; preparation and cooking times are estimates.
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St Helena Fish Cakes
Fresh tuna and potato cakes with onion, bacon, chilli and spices, pan-fried until golden. Makes 4 servings; times are approximate.
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Chicken bánh mì
Vietnamese sandwiches with marinated chicken, sweet-and-sour carrot, pickles, spring onion, cucumber, cilantro, and mayonnaise. Makes 4 sandwiches; preparation times are approximate.
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South African Bobotie
A South African bake of spiced minced beef, raisins and soaked bread, topped with egg and milk and baked until set.
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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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Ethiopian Kitfo
Finely minced beef seasoned with mitmita and spiced butter, served with gomen, ayib, and kocho.
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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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Lithuanian Potato Kugelis
A Lithuanian bake of grated potatoes with bacon, spring onions, eggs, and milk, baked until golden and set. Serves 4; preparation times are estimates.
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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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Boiled Cod with Mustard Sauce
Poached cod with a thick sauce of stock, milk, mustard, parsley, hard-boiled egg, and horseradish. Makes 2 servings; hands-on preparation and cooking times are approximate estimates.
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Steamed fish huntu with sesame crust
Seasoned fish balls coated in a sesame-and-spice mixture and steamed. Makes approximately 15–20 balls; the recipe serves about 4. Times are practical estimates based on the steps.
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Belarusian Potato Zrazy Stuffed with Mushrooms
Potato patties filled with mushrooms and onion, shaped individually and pan-fried until golden. Serves 8; preparation times are estimates.
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Kanda ti Nyma: Beef Meatballs in Peanut Sauce
Beef meatballs with onion, chili, and garlic, cooked in a peanut and okra sauce. Makes approximately 4 servings.
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Priddhas an’ Herrin’ (potatoes and herring)
A Manx dish of potatoes and salt herring, boiled together and served with raw onion. Serves 4; hands-on preparation and cooking times are estimates.
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Fish blaff
Fish marinated with lime and gently poached in an aromatic broth, in the style of blaff found in French Guianese cuisine.
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Swedish kåldolmar (stuffed cabbage rolls)
Tender cabbage leaves wrap a filling of ground meat, rice, onion and mushrooms; the rolls are baked with syrup and served with a sauce made from their pan juices. Serves 4; preparation time and yield are estimates.
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