Catch of the Day with Rice and Green Beans
Grilled fish fillets served with white rice and blanched green beans. Serves 6.
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Chadian Bangaou with Lamb and Sweet Potato
A slow-simmered lamb and sweet potato stew with tomato, garlic, ginger, and peas. Serves 4.
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Fettuccine alla Papalina
Creamy fettuccine with prosciutto, egg, cream, butter, onion, and pecorino. Serves 4.
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Macanese Minchi
Macanese minchi with pork, beef, golden potatoes, soy sauce, and fried eggs. Serves 4 and takes about 50 minutes.
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Bahraini Chicken Machboos
Basmati rice cooked with chicken, tomato, onion, and spices in one pot until the rice is tender and aromatic.
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Ayam Begana (Cocos Malay chicken)
Spiced chicken cooked with sambal and a coconut–lemongrass paste. Makes 2–3 servings.
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Réunion sausage rougail
Browned sausages with onion and tomato, cooked until the sauce is thick. Serve as a main course, usually with rice.
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Guadeloupean Creole fish court-bouillon
A Guadeloupean fish stew in a short sauce of tomato, lime, garlic, and herbs. Serves 4; marinate for 30 minutes and cook gently.
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Serbian grilled ćevapi
Small, oblong pieces of ground beef seasoned with garlic, baking soda and paprika, chilled to rest and grilled.
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Chicken majboos
Fragrant basmati rice cooked with chicken, whole spices and dried lime, finished with nuts and raisins.
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Lao Chicken Laap with Herbs and Toasted Rice
Minced chicken laap with lime and fresh herbs, served with toasted, ground glutinous rice. Serves 2; ready in about 30 minutes.
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Curry Fish with Coconut Rice
Fish curry cooked with coconut milk, served with rice flavored with coconut and garlic.
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Chicken kedjenou
An Ivorian chicken stew with vegetables, cooked covered in its own juices without added liquid.
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Montserrat Goat Water
A Montserratian stew of male goat, spices and vegetables, with a broth of medium consistency. Serve very hot, with bread if desired.
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Gibraltar Calentita
A savoury Gibraltarian chickpea-flour bake, cooked until firm and golden. Makes 8 servings.
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Kyrgyz Kuurdak with Meat and Vegetables
A hearty stew of browned meat, onion, pepper, and cabbage, simmered until the vegetables are tender.
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Burmese Chickpea Tofu
A soft yet firm block of Burmese tofu made with chickpea flour, water, salt, and turmeric.
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Iraqi Masgouf
Butterflied carp marinated with tamarind, olive oil, salt, and turmeric, then slowly grilled beside a fire. Served with onion and lemon.
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Kanak Chicken Bougna in Banana Leaves
A chicken bougna with taro, sweet potato, pumpkin and banana, wrapped in banana leaves and steamed with coconut milk.
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Guinean Fouti Lafidi
A Guinean vegetable stew served with rice, red palm oil, soumbara, and dried fish powder. Serves 4; allow about 10 minutes for preparation and 60 minutes for cooking.
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