Botswanan Seswaa
Beef slowly cooked with water and salt until very tender, then pounded or shredded. Makes 4 servings; times are approximate.
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Vanuatu Laplap
Oven-baked laplap with cassava, sweet potato and banana, wrapped in banana leaves and enriched with coconut milk. Makes 4 servings; preparation times are estimates.
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Jersey cabbage loaf
A soft yeasted loaf baked beneath large cabbage leaves that leave their pattern on the crust.
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Kelem dolmasi (stuffed cabbage rolls)
Cabbage rolls filled with lamb, rice, chickpeas, and herbs, steamed over cabbage leaves and finished with a light tomato sauce.
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Slaai with Avocado, Ginger, and Peanuts
A simple avocado salad with lemon juice, fresh ginger, and crushed peanuts. Serves 4.
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Barbadian Conkies
Sweet corn, coconut, pumpkin and sweet potato parcels wrapped in banana leaves and steamed.
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Chamorro Chicken Kelaguen
Shredded cooked chicken with coconut, lime, red onion, and chile; served cold after a 30-minute rest.
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Liechtenstein Käsknöpfle
Small, tender, chewy egg noodles tossed with melted cheese and topped with golden onions. Serves 6; times are estimates.
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Sahrawi lamb mreifisa
Crumbled baked bread served with a lamb and onion stew. Serves 4; preparation time and yield are practical estimates.
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Eritrean Zigni (Beef Stew with Berbere)
An Eritrean beef stew slowly cooked with tomatoes, scallions, and berbere, an aromatic, spicy seasoning blend. Serves 6.
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Pua'a from Wallis and Futuna
A pork stew with leek, apple, sweet pepper, spices and coconut milk. Makes approximately 4 servings; hands-on preparation is estimated at 30 minutes and cooking takes about 20 minutes.
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Antigua and Barbuda Fungee
Soft, firm balls of cornmeal and okra, a traditional accompaniment from Antigua and Barbuda.
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Grilled Bosnian Ćevapi
Small cylinders of minced lamb and beef, seasoned with paprika, garlic, and onion, chilled before grilling. Makes about 4 servings; preparation quantities and times are estimates.
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Syrian Fried Kibbeh
Bulgur-and-lamb bites with a spiced lamb and pine-nut filling, fried until golden. Makes 10 servings; preparation time is an estimate.
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Comorian Mkatra Foutra
A Comorian flatbread made with flour, coconut milk, and egg, cooked in a pan. Makes about 8 servings; preparation and cooking times are estimates.
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Ika Mata
A Cook Islands dish of raw tuna marinated in lemon and mixed with coconut cream, cucumber, bell pepper, and onion. The quantities make 4 servings; preparation times are estimates.
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Danish Frikadeller
Danish pork and veal meatballs, softened with milk and oats and browned in a pan. Preparation and cooking times are estimates for 4 servings.
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Palestinian Musakhan
Roast chicken and tender onions cooked with sumac and olive oil, served over flatbread and topped with pine nuts. Serves 4; timings are estimates.
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Mbawa ya Tomati (chicken wings with tomato)
Chicken wings stewed with onion, tomato paste, and cumin. Makes about 6 servings; allow 15 minutes for preparation and 20 minutes for cooking.
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American Samoan Sapasui
Glass noodles stir-fried with chicken, vegetables, and a savory blend of soy sauce, fish sauce, and chili. Makes about 4 servings; times are approximate.
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