Green Banana with Saltfish (Green Fig and Saltfish)
Boiled green bananas served with flaked salt cod sautéed with onion, peppers, garlic, thyme, and scallions. The quantities and times are estimates for four servings.
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Luxembourgish Judd mat Gaardebounen
Smoked pork neck slowly cooked and served with broad beans in a creamy sauce with bacon and herbs.
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Tanzanian Kachumbari
A fresh tomato, onion, and chili salad dressed with lemon and olive oil. Makes about 4 servings; preparation time and yield are estimates.
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Syrian Shakriyeh: Lamb Stew with Yogurt
Syrian lamb stew in a warm yogurt sauce flavored with onion, cardamom, cinnamon, and bay leaf. Serves 4; hands-on preparation takes about 10 minutes and cooking takes about 70 minutes.
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Nicaraguan Vigorón
Tender cassava with crunchy pork cracklings and a fresh cabbage, tomato, and onion salad, served on a banana leaf. Makes 4 servings; the yield and preparation time are estimates.
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Sweet Ladob from Seychelles
A creamy dessert of ripe plantains simmered with coconut milk, sugar, vanilla, cinnamon, nutmeg, and a pinch of salt.
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Hummus
A smooth chickpea spread with tahini, lemon, oil, and cumin. The two servings and preparation time are practical estimates.
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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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Karađorđeva šnicla
Pork schnitzels rolled with kajmak, breaded, and fried. Makes approximately 4 servings; preparation and cooking times are estimates.
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Salvadoran Fried Yuca
Yuca is peeled, cut into batons, boiled first, then fried until golden. This preparation is found in El Salvador’s cuisine.
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Alloco (fried plantain)
Slices of ripe plantain fried in oil until golden. Serves 4, with approximate timings.
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Cypriot Avgolemono (Egg and Lemon Soup)
Chicken broth and rice soup finished with egg and lemon, with a fresh flavour and creamy texture. Makes 4 servings.
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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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Dalmatian Soparnik
A thin, two-layer pie filled with Swiss chard, onion and parsley, with garlic and olive oil.
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Fumbwa with Spinach, Peanuts, and Red Palm Oil
A leafy stew with tomato, ground peanuts, and red palm oil. Makes approximately 4 servings; times are estimates.
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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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Solomon Islands Green Pawpaw Curry
Green papaya simmered with coconut milk, chili, and spices. Makes 4 servings; times are approximate.
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Saint Martin Sweet Potato Pudding
A baked pudding of sweet potato, pumpkin and white yam with cinnamon and spices. Serves 4; allow about 10 minutes for preparation and 90 minutes for baking.
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Réunion Chicken Curry
Chicken browned with onion, turmeric, thyme and tomato, then slowly finished in the oven in an aromatic sauce. Serves 4; allow about 20 minutes to prepare and 75 minutes to cook.
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