Kanda ti Nyma: Beef Meatballs in Peanut Sauce
Beef meatballs with onion, chili, and garlic, cooked in a peanut and okra sauce. Makes approximately 4 servings.
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Macedonian Tavče Gravče
White beans baked with onion, roasted peppers, paprika and mint until the sauce thickens.
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Liberian Jollof Rice
Rice served with browned chicken and a spiced tomato, onion, pepper, and ginger sauce. Serves 4; hands-on preparation time and serving count are estimates. The sauce cooks for 25 minutes; browning the chicken and cooking the rice add variable time.
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Priddhas an’ Herrin’ (potatoes and herring)
A Manx dish of potatoes and salt herring, boiled together and served with raw onion. Serves 4; hands-on preparation and cooking times are estimates.
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Grenadian Brown Down: Chicken with Dumplings
A Grenadian chicken stew with green banana, sweet potato and dumplings, cooked in a dark sauce with browned sugar, spices and hot sauce. Serves 2; preparation times are estimates.
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Cape Verdean Jagacida (Jag)
A Cape Verdean rice and red bean dish cooked with onion, smoked paprika and bay leaves. This recipe makes 12 servings; preparation takes 10 minutes and cooking takes 25 minutes.
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Monaco Cocktail
A cold, fizzy drink made with lager, lemonade and grenadine. It takes about 5 minutes to prepare and is served straight away.
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Falkland Islands Lettuce Soup
A smooth, warm soup made with lettuce, onion, chicken stock, and milk.
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Dutch Pannenkoeken
Thin, flexible pancakes, slightly thicker than crêpes, made with flour, milk, eggs, and salt. Servings and times are estimates: 4 servings, 10 minutes of preparation, 35 minutes of cooking, and 30 minutes of resting.
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Cameroonian Ndolé with Peanuts, Beef and Seafood
A Cameroonian stew of bitter ndolé leaves in a thick peanut sauce with beef, smoked fish and shrimp. Makes 6 servings; times are estimates.
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Norwegian fårikål: lamb and cabbage stew
Norwegian lamb and cabbage stew with black pepper, flour, salt, and water. Serves 4; allow an estimated 15 minutes of hands-on preparation and about 2 hours of cooking.
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Saltfish and Dumplings from Saint Kitts and Nevis
Salt cod stewed with tomato, pepper and onion, served with boiled coconut dumplings. Makes about 4 servings; active times are estimates.
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Bigos from the Vilnius region
A stew of sauerkraut and fresh cabbage with smoked bacon, sausage, other meats and onion. Makes approximately 8 servings; the 35 minutes of hands-on preparation are an estimate.
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Burkinabè Babenda with Greens, Rice and Peanuts
A thick stew of greens, rice and peanuts, with miso and dried fish in this version. Makes 4 servings as a side dish.
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Fish blaff
Fish marinated with lime and gently poached in an aromatic broth, in the style of blaff found in French Guianese cuisine.
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Mallaay Qumbe: Somali coconut fish curry
Firm white fish in a creamy sauce of coconut milk, tomatoes, cilantro and xawaash. Serves 4; hands-on preparation is estimated at 15 minutes, with about 32 minutes of cooking.
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Slovenian Jota with Sauerkraut and Smoked Meat
A Slovenian stew of sauerkraut, beans, potatoes, and smoked meat, thickened with an onion-and-flour sauté and finished with sour cream. Makes 4 servings; times are approximate, and the vegetables should be cooked until tender.
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Paraguayan Mbejú
Thin cassava-starch and Paraguayan-cheese cakes cooked in a skillet until golden on both sides. Makes approximately 8 servings.
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Icelandic Plokkfiskur (Creamy Fish Stew)
An Icelandic stew of white fish and potatoes bound with a buttery milk sauce. Serving size and timings are estimates.
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South Sudanese Sorghum Asida
A thick sorghum porridge served alongside stews and soups. Makes 4 servings, with 15 minutes of preparation and 30 minutes of cooking.
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