Beninese Akassa with spicy sauce
A firm corn-flour dough served with a quick tomato, onion, bell pepper, and chili sauce. Makes 4 portions; times are approximate estimates.
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Rice and other grains
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Djiboutian Skoudehkaris (spiced lamb and rice)
A Djiboutian one-pot dish of lamb, basmati rice, onion, cumin, cinnamon and cardamom. Serves 4; the 15-minute preparation time is an estimate.
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Dominica Chicken Pelau
A one-pot rice dish with chicken, legumes, vegetables, herbs and spices, simmered until the rice is tender. Serves 6; preparation takes about 30 minutes and cooking about 50 minutes.
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Belizean Rice and Beans
Red kidney beans, rice, and coconut milk cook together with vegetables and herbs for a hearty Belizean dish.
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Corn and Kumara Pilhi
A baked pilhi made with polenta, kumara, milk, cheddar and caraway. Serves 8; allow about 10 minutes to prepare and 50 minutes to cook.
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Pumpkin Rice (rice banke)
A soft, creamy porridge of pumpkin, rice, coconut cream, and sugar. Makes 8 servings; times are approximate estimates.
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Peas and Rice from the Turks and Caicos Islands
One-pot rice with pigeon peas, bacon, onion, peppers, and tomato paste. Makes about 4 servings. Hands-on preparation is estimated at 15 minutes and cooking at about 18; the rice may take a different amount of time depending on the package.
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Algerian Couscous with Vegetables and Chickpeas
Fluffy couscous served with a spiced vegetable and chickpea stew. The recipe serves 4; hands-on preparation and total time are practical estimates.
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Iraqi Timman Bagilla
Iraqi rice with fava beans, plenty of dill, and tender lamb. Serves 4 and takes about 83 minutes.
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Nasi lemak with coconut rice, sambal, anchovies and peanuts
Coconut-milk rice served with spicy anchovy sambal, fried anchovies, toasted peanuts, egg and cucumber. Makes 4 servings; times are approximate.
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Saudi Chicken Saleeg with Creamy Rice
Chicken simmered in an aromatic broth, roasted until golden, and served over short-grain rice cooked with milk until creamy. Serves 8; preparation time is an estimate.
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Kyrgyz Shirin Paloo with Dried Fruit
A rice pilaf with carrots, onions, dried apricots, raisins, and prunes, cooked until the rice absorbs the liquid.
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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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Tajik Plov with Lamb, Carrots, and Rice
Rice plov with meat, carrots, onion, cumin, chickpeas, barberries, and garlic, finished with quail eggs. Makes 8 servings; timings are estimates.
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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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Palestinian Maqluba with Chicken, Eggplant and Rice
Chicken, eggplant, potato and spiced rice are cooked in layers and turned out onto a platter. Serves 4; preparation time is an estimate.
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Turkmen plov
Lamb plov with rice, carrots, and onions, cooked in layers in a heavy pot. Serves 6; total times are approximate.
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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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Curaçao-Style Funchi
A firm side dish of cornmeal, water, and salt, cooked until it pulls away from the sides of the pot. Makes about 4 servings.
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Norwegian Rømmegrøt (Sour Cream Porridge)
Creamy Norwegian porridge made with sour cream, barley flour, whole milk, and salt. Hands-on preparation time is an estimate; cooking can take up to 2 hours.
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