Niuean Takihi with Taro, Papaya, and Coconut
A Niuean layered pudding of taro and papaya topped with coconut cream and baked until the base is lightly browned.
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Tavë Kosi
An Albanian lamb casserole with rice and a baked yogurt-and-egg topping. Serves 6.
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Surinamese Pom with Chicken and Potato Topping
A chicken casserole with citrus and spices, topped with grated potato and baked until golden. This version serves 8.
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Cambodian Fish Amok (Fish Amok)
Cambodian fish curry with kroeung and coconut cream, steamed in banana-leaf cups. Serves 4; allow 25 minutes for preparation, 12 minutes for cooking, and 20 minutes for resting.
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Tokelauan Ota (Raw Fish)
Ota is fish marinated in lemon and served with coconut cream. Makes 4 portions; allow about 30 minutes for preparation and 60 minutes of chilling. No cooking is involved.
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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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Tacos al pastor
Mexican tacos filled with pork marinated in chiles, achiote, and spices, served in corn tortillas with pineapple, onion, cilantro, and lime.
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Lamb bunny chow
South African lamb curry served in hollowed white bread, here in individual rolls.
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Ghanaian Kenkey with Fried Fish
Fermented-maize kenkey, cooked in two stages, wrapped in corn husks, and served with fried fish. Serves 4.
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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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Jordanian Musakhan
Roast chicken with slowly cooked sumac onions, served on flatbread and finished with pine nuts and parsley.
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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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Guatemalan red tamales
Guatemalan tamales made with cooked corn dough, a tomato, chile, and seed recado, pork, and maxán and banana leaves; they are steamed in parcels tied with cibaque.
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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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Vegetarian bunny chow with chickpeas and potatoes
Chickpea and potato curry served inside hollowed-out white bread, a vegetarian version of South African bunny chow.
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Samoan lu'au (taro palusami)
Taro leaf parcels filled with coconut cream and onion, wrapped and baked until tender and creamy.
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Nigerian Akara
Nigerian black-eyed pea fritters, whipped to aerate the batter and fried until golden.
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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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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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