Peruvian Arroz Chaufa
Chifa-style fried rice with cooked chicken, egg, spring onion, ginger, soy sauce, and sesame oil. Quantities and timings are estimates for 4 servings.
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Rice and other grains
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Japanese Oyakodon
A bowl of rice topped with chicken and onion simmered in dashi, soy, mirin, sake, and sugar, then finished with egg. Serves 4; preparation times are estimates.
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Sishwala
Thick maize-meal porridge cooked with water and salt, served hot as a side or simple staple.
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Togolese Akume
A thick maize-flour paste cooked while stirring and served in portions as an accompaniment. Makes 4 portions; the timings and serving count are estimates.
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Malawian rice phala
Malawian rice porridge cooked in water and finished with milk and butter. Makes about 2 servings; hands-on preparation time is an estimate.
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Chadian La Bouillie Rice Porridge
Warm rice porridge with a peanut mixture, millet flour, milk, and brown sugar. The quantities make approximately 4 servings; hands-on preparation time is an estimate.
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Rwandan Ugali
A firm side dish made with fine maize flour, water, and salt, traditional in Rwanda and served with stews and vegetables.
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Tanzanian Ugali
A firm maize-flour dough cooked in salted water, commonly served with stews, fish, meat, or vegetables. Makes approximately 4 servings.
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Zambian Nshima
Thick maize-meal porridge cooked until firm and served alongside vegetables or stews. Makes about 4 servings.
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Ambuyat with shrimp and fermented durian cacah sauce
A Bruneian dish of sago starch cooked until stretchy and sticky, served with a spicy, sour shrimp and fermented durian sauce.
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Malawian Nsima
Thick maize-flour porridge served hot as a base alongside vegetables, legumes, meat, or fish.
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Indonesian nasi goreng with fried egg
Cold rice stir-fried with shallot, garlic, chili, terasi, kecap manis and soy sauce; served with a fried egg.
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Indonesian Nasi Goreng with Chicken and Egg
Indonesian fried rice with chicken, egg, vegetables, and the sweet-salty combination of kecap manis and soy sauce.
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Dry Squid and Artichoke Rice
Bomba rice cooked in a paella pan with squid, artichokes, tomato, paprika, and fish stock.
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Brothy Rice with Artichokes and Saffron
A vegetable brothy rice with artichokes, green beans, peas, and chickpeas, scented with saffron.
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Carrot and Honey Baked Oatmeal
Four individual portions of baked oatmeal with carrot, honey, yogurt, and walnuts, baked at 180 °C for approximately 20 minutes.
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Dry Chickpea Rice with Homemade Stock
Oven-baked rice with cooked chickpeas, tomato, and homemade stock, using 2 parts stock to 1 part rice.
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