Andorran escudella
A hearty slow-simmered stew of pork, chicken, beans, chickpeas, vegetables and pasta. The quantities make approximately 6 servings; preparation time and yield are estimates.
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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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Honduran Baleadas
Flour tortillas filled with refried beans, grated cheese, and cream. Serves 4; times are estimates.
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Montenegrin Kačamak with Potatoes and Cornmeal
Thick potato and cornmeal porridge enriched with cheese, kajmak, and butter. Serves 4; timings are approximate.
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Somali chicken bariis iskukaris
Basmati rice cooked in one pot with chicken, tomato, carrot, and fragrant spices. Serves 4; the 10-minute preparation time is an estimate.
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Haitian Poul Nan Sos (Chicken in Sauce)
Chicken marinated with Haitian epis and gently simmered in a tomato, citrus, and herb sauce. Serves 4; preparation times are approximate.
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Simple Ukrainian borscht
Beet soup with potatoes and other vegetables, finished with sour cream. Serves 4; estimated hands-on preparation time: 15 minutes.
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Paraguayan sopa
Savory corn bake with onion, eggs, milk, and Paraguayan cheese, baked until golden.
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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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Ecuadorian Fish Encebollado
An Ecuadorian fish soup with cassava, tomato, onion, and cilantro. Makes 8 servings; hands-on preparation time is an estimate.
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Togolese Gboma Dessi with Spinach and Beef
A Togolese beef and spinach stew cooked with tomato, onion, ginger, and palm oil. Makes 4 servings.
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Isle of Man Fruit Bonnag
A Manx sweet bread with currants, mixed spice, and buttermilk. Makes about 8 servings; hands-on preparation is estimated at 15 minutes.
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Moldovan Mămăligă (Firm Cornmeal Porridge)
Moldovan cornmeal porridge cooked until thick and firm. Makes approximately 6 servings; preparation time is an estimate.
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Bahamian Fried Conch (Cracked Conch)
Tender conch meat, coated with egg and flour and fried until golden. Makes 4 servings; preparation and cooking times are estimates.
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Namibian Kapana with Tomato and Chili Salsa
Grilled strips of beef seasoned with a spiced blend and served with fresh tomato, onion, and chili salsa. Makes 10 servings; preparation time is an estimate.
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Austrian Mohnnudeln with potato and poppy seed
Short potato-dough noodles made with butter, egg yolk, flour and semolina, served hot with ground poppy seeds and icing sugar.
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South Sudanese Kisra, Thin Sorghum Flatbread
Thin sorghum flatbread, rested overnight and cooked in a pan. Makes 4 servings, with 2 pieces per person.
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La Bandera Dominicana
A Dominican lunch of white rice, stewed red beans, and braised beef. Serves 4; times are estimates and allow some components to cook in parallel.
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Yebe with yam and smoked fish
A hearty yam and smoked-fish stew finished with dried shrimp and palm oil. The serving count and preparation time are practical estimates.
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Greenlandic suaasat
A hearty Greenlandic soup of seal meat, onion and rice, simmered until the meat is tender.
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