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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Bites and assembled dishes
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Filipino pork and shrimp lumpia
Thin Filipino rolls filled with pork, shrimp, and vegetables, rolled and fried until golden. Serves 4; timings 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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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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Whitebait fritters with flour and parsley
Light whitebait fritters with egg, a little flour and parsley, pan-fried until golden and served with lemon.
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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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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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Chicken causa limeña
A chilled Peruvian starter layered with potato seasoned with yellow chili and lime, mayonnaise chicken, and avocado.
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Fresh Vietnamese Rice-Paper Rolls (Gỏi Cuốn)
Fresh rice-paper rolls filled with noodles, cooked pork belly, shrimp, vegetables, and herbs, served with peanut sauce. Makes 20 rolls for 4 people.
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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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Whitebait fritters with potato and spring onion
Whitebait fritters with egg, potato and scallions, fried until golden. Makes 6 servings.
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Classic Peruvian Ceviche
Diced white fish dressed with lime, ají limo, red onion, and cilantro; served with cooked sweet potato and Peruvian corn.
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Fijian kokoda
A Fijian starter of dolphinfish marinated in lime and lemon, then mixed with coconut milk and fresh vegetables.
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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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Samoan Oka i’a
Samoan raw fish salad with lime, coconut milk, cucumber, tomato, and onion. Serves 4.
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