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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Swedish kåldolmar (stuffed cabbage rolls)
Tender cabbage leaves wrap a filling of ground meat, rice, onion and mushrooms; the rolls are baked with syrup and served with a sauce made from their pan juices. Serves 4; preparation time and yield are estimates.
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Brown Lentil Seraz (Chagossian lentil stew)
A thick stew of brown lentils with tomatoes, onion, garlic, ginger and herbs. Makes 4 servings; the preparation time is an estimate.
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Barbadian Cou-Cou with Okra and Cornmeal
A creamy cornmeal and okra dish traditionally served as a side in Barbados. Makes 4 servings.
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Liechtenstein-style crumbly cornmeal Ribel
Cornmeal cooked with milk and water, rested, then browned in butter until loose and crumbly.
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Gambian Tomato Benachin (Jollof Rice)
One-pot rice cooked with tomato, peppers, and spices. Serves 6; hands-on preparation is estimated at about 20 minutes.
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Bermudian Rum Swizzle
A cocktail of light and dark rum, citrus and pineapple juices, grenadine, and bitters, mixed with crushed ice.
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Malian Fakoye (Leaf Sauce)
A Malian sauce made with fakouhoye leaves, lamb, dried fish and shea butter. Makes about 4 servings; hands-on preparation time and servings are estimates.
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Costa Rican Green Bean Picadillo
Ground beef and green bean picadillo flavored with fennel, cilantro, garlic, and lime. Serves 4; preparation and cooking each take about 15 minutes as an estimate.
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Ugandan Oluwombo with Mushrooms and Steamed Green Bananas
Mushroom and oysternut-paste parcels steamed alongside green bananas. Makes 3 servings.
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Montenegrin lamb in milk (Brav u Mlijeku)
A lamb stew cooked with milk, potatoes, carrot and herbs. Makes 4 servings; the 20 minutes of hands-on preparation is an estimate.
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Togolese Akume
A thick maize-flour paste cooked while stirring and served in portions as an accompaniment. Makes 4 portions; the timings and serving count are estimates.
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Venezuelan Arepas Stuffed with Chicken, Cheese, and Avocado
Tender corn arepas, browned in a skillet and filled with cooked chicken, cheese, and avocado. Makes 6 arepas, about 3 servings; times are estimates.
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Swabian Maultaschen
Swabian stuffed pasta with meat, spinach, ham, and bread, gently cooked in vegetable broth. Makes five servings.
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Cafriela de Frango
Chicken marinated with lemon, garlic, onion, and chilies, simmered first and then browned on the grill. Serves 4; hands-on preparation is estimated at 20 minutes.
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Swiss moitié-moitié fondue
A creamy fondue of Gruyère and Vacherin Fribourgeois, served with bread cubes. Serves 4.
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Panamanian Beef-Stuffed Carimañolas
Cassava pastries filled with seasoned ground beef, onion, bell pepper, garlic, and tomato. Makes 4 servings; times and serving size are estimates.
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Eritrean-style Injera
A fermented flatbread made with teff flour and water, with a thin, porous texture. Makes 4 servings; active preparation and cooking are approximate estimates of about 10 minutes each, plus 32–48 hours of fermentation.
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Moldovan Cheese Plăcinte in a Skillet
Moldovan thin-dough flatbreads filled with cheese, sour cream, and dill, then browned in a skillet. Makes 8–9 for 4 people.
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Antiguan and Barbudan Pepperpot
A Caribbean stew of salted pork, chicken, okra, pumpkin, greens, and green papaya. The quantities make approximately 8 servings.
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