Tongan Lu Pulu
Taro-leaf parcels filled with corned beef and onion, slowly cooked with coconut milk. Makes approximately 4 servings.
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Bites and assembled dishes
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Vanuatu Laplap
Oven-baked laplap with cassava, sweet potato and banana, wrapped in banana leaves and enriched with coconut milk. Makes 4 servings; preparation times are estimates.
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Kelem dolmasi (stuffed cabbage rolls)
Cabbage rolls filled with lamb, rice, chickpeas, and herbs, steamed over cabbage leaves and finished with a light tomato sauce.
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Chamorro Chicken Kelaguen
Shredded cooked chicken with coconut, lime, red onion, and chile; served cold after a 30-minute rest.
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Sahrawi lamb mreifisa
Crumbled baked bread served with a lamb and onion stew. Serves 4; preparation time and yield are practical estimates.
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Syrian Fried Kibbeh
Bulgur-and-lamb bites with a spiced lamb and pine-nut filling, fried until golden. Makes 10 servings; preparation time is an estimate.
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Ika Mata
A Cook Islands dish of raw tuna marinated in lemon and mixed with coconut cream, cucumber, bell pepper, and onion. The quantities make 4 servings; preparation times are estimates.
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Danish Frikadeller
Danish pork and veal meatballs, softened with milk and oats and browned in a pan. Preparation and cooking times are estimates for 4 servings.
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Palestinian Musakhan
Roast chicken and tender onions cooked with sumac and olive oil, served over flatbread and topped with pine nuts. Serves 4; timings are estimates.
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Turks and Caicos Conch Salad
Raw conch marinated with lime, orange, lemon, vinegar, peppers, onion, garlic, and cilantro. Makes about 8 servings; hands-on preparation time is an estimate.
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Köttbullar (Swedish meatballs)
Swedish beef and pork meatballs in a creamy stock-and-cream sauce. This recipe serves 4 and takes about 1 hour.
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Armenian Tolma in Grape Leaves
Grape-leaf rolls filled with minced meat, rice, onion, and fresh herbs, cooked together until the filling is done and the leaves are tender.
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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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Fish and Fungi
Fish gently cooked with onion, tomato, and citrus, served with fungi made from okra and cornmeal.
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Mumu from Papua New Guinea
A home-style mumu of chicken, pork, root vegetables and greens, steamed in banana leaves with coconut milk.
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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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Burmese Chickpea Tofu
A soft yet firm block of Burmese tofu made with chickpea flour, water, salt, and turmeric.
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Kanak Chicken Bougna in Banana Leaves
A chicken bougna with taro, sweet potato, pumpkin and banana, wrapped in banana leaves and steamed with coconut milk.
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Tajik Qurutob
Fatir flatbread with a salty yogurt sauce, tomato, and scallions: a vegetarian version of qurutob for sharing.
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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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