Indian dal tadka
Indian lentils cooked until tender and finished with a tadka of spices, garlic, and tomato. Serves 4.
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Bengali bhuna khichuri
A dish of basmati rice and lentils toasted with spices, then cooked until tender while keeping the grains distinct. Serves 8; timings are approximate.
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Jordanian Mansaf with Lamb, Jameed, Rice, and Shrak Bread
Lamb simmered in jameed sauce, served over rice and shrak bread with toasted almonds and pine nuts. Servings and timings are approximate.
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Kenyan irio
A rustic mash of potatoes, peas and corn, finished with watercress and butter. Makes about 4 servings.
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Tunisian Kafteji with Pumpkin
Golden, chopped vegetables bound with egg and seasoned with ground coriander and harissa. Serves 4; times are estimates.
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Ethiopian Kitfo
Finely minced beef seasoned with mitmita and spiced butter, served with gomen, ayib, and kocho.
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Fufu with Light Chicken Soup
Light chicken soup with tomato and aromatics, served with elastic fufu made from cassava and green plantain. Serves 4; estimated preparation: 30 minutes, cooking: 60 minutes, and resting: 10 minutes.
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Tempeh orek with green beans
Golden tempeh and green beans stir-fried with shallots, garlic, chilli and lemongrass, then coated in kecap manis and tamarind. Makes 4 servings; timings are estimates.
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Cuban Moros y Cristianos
Long-grain rice cooked with black beans, sofrito, spices, and a touch of vinegar. Makes 4 servings and takes about 45 minutes.
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Sahrawi Vegetable Couscous
Couscous cooked with onion, garlic, carrot, and bell pepper in vegetable broth. The quantities make about 2 servings; times are estimates.
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Polish Kotlet Schabowy
Pounded pork loin chops coated in flour, egg, and breadcrumbs, then fried until golden. Preparation and cooking take about 15 and 8 minutes, respectively; these times are estimates.
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Hyderabadi-Style Chicken Biryani
Indian biryani with marinated chicken, basmati rice and browned onion, finished in layers under steam in a covered pot. Serves 6; active preparation times are estimates.
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Kenyan Nyama Choma on the Grill
Goat or beef grilled slowly and basted with salt water. Serves 4; preparation time and yield are estimates.
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Ethiopian doro wat
An Ethiopian chicken stew with onion, berbere and hard-boiled eggs, slowly cooked until the sauce is thick. Serves 4; preparation times are estimates.
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Cuban Yuca with Mojo
Tender boiled cassava served with a lemon, garlic, oil, and salt mojo. Serves 6; times are estimates and may vary with the cassava.
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Lithuanian Potato Kugelis
A Lithuanian bake of grated potatoes with bacon, spring onions, eggs, and milk, baked until golden and set. Serves 4; preparation times are estimates.
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Belgian Mussels with Beer
Mussels briefly steamed with onion, celery, butter, and Belgian blonde beer. Serves 4.
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Curaçao-style karni stoba: beef stew with green papaya
A Curaçao-style beef stew slowly cooked with onion, bell pepper, tomato, spices, potato and green papaya. Makes approximately 4 servings; yield and timings are estimates.
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Pan-Fried Mukeke with Vegetables
Mukeke fish cooked with onion, garlic, tomatoes, and peppers. Serves 4; preparation times are estimates.
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Mauritian Dholl Puri
Flatbreads filled with yellow split peas, spices and a simple flour dough. Serves 4; preparation and cooking times are estimates.
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