Batar daan (pumpkin, corn and bean stew)
A Timorese stew of pumpkin, corn and red beans, served with cooked rice. Makes 4 servings; prep: 15 minutes; cooking: 20 minutes.
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Algerian Dwida Mfawra: Steamed Vermicelli with Lamb
Steamed fine vermicelli served with a lamb, chickpea, and spice broth in an Algerian preparation known as dwida mfawra.
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Amiwo with chicken
Beninese cornmeal dough cooked with tomato and spices, served with chicken and a tomato, onion, and pepper sauce. Serves 4.
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Solomon Islands Taro Poi
A smooth paste of cooked taro and water, served freshly made as a side dish.
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Karjalanpaisti (Finnish Karelian stew)
A Finnish stew of beef, pork and lamb with onion, allspice and water. It cooks slowly in the oven until the meat is tender.
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Panamanian Sancocho de Gallina
A hearty chicken soup with cassava, yam, corn, and culantro, gently simmered until the roots are tender.
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Uzbek plov
An Uzbek pilaf of lamb, rice, carrots and onion, seasoned with cumin and coriander. Serves 6; the rice is soaked overnight and hands-on preparation takes an estimated 20 minutes.
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Ambuyat with shrimp and fermented durian cacah sauce
A Bruneian dish of sago starch cooked until stretchy and sticky, served with a spicy, sour shrimp and fermented durian sauce.
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Griddled Halloumi with Watermelon and Mint
Golden griddled halloumi served with watermelon, fresh mint, olive oil and lemon. Serves 4; ready in 20 minutes.
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Tiguadege Na (Malian beef and peanut stew)
A slow-simmered beef stew with peanut and tomato sauce. Serves 4 and takes 55 minutes to prepare.
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Kosraean Soup
A thick tuna, plantain and coconut milk soup inspired by the preparation from Kosrae.
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Croatian Lamb Peka in the Oven
Lamb and vegetables are slowly cooked, covered, with white wine and olive oil; uncover them near the end to finish cooking.
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Dominican Callaloo
A thick soup of dasheen leaves, pumpkin and coconut milk, flavoured with thyme and scotch bonnet pepper.
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Turkmen Ichlekli
A savory pastry filled with minced lamb, tomato, onion, and bell pepper, baked until its top is lightly browned.
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Mongolian Bantan: Thick Meat and Flour Soup
A simple Mongolian soup of diced meat and broth, thickened with small flour dumplings and finished with spring onion. Serves 4.
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Emirati Harees
Smooth wheat and veal porridge, slow-cooked and blended with ghee. Makes 10 servings; hands-on preparation time is an estimate.
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Malawian Nsima
Thick maize-flour porridge served hot as a base alongside vegetables, legumes, meat, or fish.
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Faroese-Style Fish Soup
Creamy fish soup with salmon, white fish, potatoes and carrots, finished with herb oil. Makes 6 servings; timings are estimates: 30 min preparation, 50 min cooking and 20 min resting.
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Arrowroot and Pineapple Pie (Arrowroot Pie)
A pie with a simple flour-and-oil crust and a thick arrowroot, pineapple, and vanilla filling. Makes 8 servings.
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Surinamese Pom with Chicken and Potato Topping
A chicken casserole with citrus and spices, topped with grated potato and baked until golden. This version serves 8.
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