Kazakh Beef Beshbarmak
Boiled beef, sheets of dough cooked in the broth, and blanched onion to serve. Serves 4.
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Cape Verdean Cachupa with Pork
A Cape Verdean stew of corn, beans, pork, and vegetables, slowly cooked until tender and thick.
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Cambodian Fish Amok (Fish Amok)
Cambodian fish curry with kroeung and coconut cream, steamed in banana-leaf cups. Serves 4; allow 25 minutes for preparation, 12 minutes for cooking, and 20 minutes for resting.
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Israeli Shakshuka
Eggs cooked in a thick tomato sauce with onion, bell pepper, and chili, finished with za’atar.
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Reindeer Bidos
A reindeer stew with potatoes, carrots and onion, thickened with a flour-and-water mixture. Makes 4 servings; approximate preparation time: 15 minutes, cooking time: 35 minutes.
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Trinidadian Callaloo
A thick soup of taro leaves, okra, pumpkin, and coconut milk, simmered and blended to the desired texture.
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Tokelauan Ota (Raw Fish)
Ota is fish marinated in lemon and served with coconut cream. Makes 4 portions; allow about 30 minutes for preparation and 60 minutes of chilling. No cooking is involved.
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Afghan Lamb Kabuli Pulao
Spiced rice with lamb, carrots, and raisins, finished in the oven and served with almonds and pistachios.
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Gabonese Nyembwe Chicken
Smoked, boneless chicken cooked in a sauce of palm nut butter, onion, garlic, and red palm oil. Serves 6.
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Hong Kong char siu
Cantonese roast pork with a sweet-savoury marinade, a honey glaze and a caramelized surface. Serves 8; hands-on preparation takes about 10 minutes, in addition to 8 hours of marinating.
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Libyan steamed makaruna imbaukha
Broken vermicelli steamed over a spiced tomato sauce and served with lamb. Makes 5 servings.
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Chicken Curry with Potatoes
A Malay-style chicken and potato curry made with Nyonya curry paste and coconut milk. Serves 6; allow 10 minutes for preparation and about 20 minutes for cooking.
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Uruguayan chivito
A Uruguayan sandwich of grilled beef with bacon, cheese, hard-boiled egg, vegetables, and mayonnaise.
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Bustrengo from San Marino
A rustic, dense cake made with corn and wheat flour, breadcrumbs, apple, figs and raisins, sweetened with honey and baked.
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Guatemalan Kak'ik
Guatemalan turkey broth with tomato, miltomate, chiles, and herbs, served hot with the meat in the broth.
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Tacos al pastor
Mexican tacos filled with pork marinated in chiles, achiote, and spices, served in corn tortillas with pineapple, onion, cilantro, and lime.
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Samoan Chicken Sapasui
Glass noodles with chicken, vegetables, ginger, and soy sauce, stir-fried and served saucy. Serves 6.
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Jordanian Freekeh with Chicken
A dish of freekeh simmered with chicken, onion, broth, and warm spices, finished with parsley and almonds.
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Palak paneer
Blended spinach with mild spices and browned paneer cubes: a vegetarian dish from northern India, served hot.
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Nkate nkwan: Ghanaian peanut soup
A Ghanaian peanut soup with tomatoes, onion and chile, inspired by nkate nkwan. Serves 6.
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