Homemade Russian Pelmeni
Small dumplings made with thin dough, filled with ground meat and boiled. Makes 4 servings; preparation time is an estimate.
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Belizean Rice and Beans
Red kidney beans, rice, and coconut milk cook together with vegetables and herbs for a hearty Belizean dish.
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Botswana Mogodu (Beef Tripe and Intestines)
A Botswana stew of beef tripe and intestines, cooked until tender and cut into small pieces. Makes 5 servings.
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Turkey Tinaktak
A Chamorro stew of ground turkey, green beans, cherry tomatoes, and coconut milk. Serves 12; times are approximate.
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Guernsey Bean Jar
A traditional Guernsey stew of white beans, meat and vegetables, slowly cooked in the oven. Serves 4: allow about 10 minutes of preparation, an overnight soak and 6 to 8 hours of cooking.
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Saint Barthélemy Chicken Colombo
Chicken marinated with lime and herbs, browned, then simmered with Colombo spices, potatoes, and eggplant. Serves 4.
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Qatari Kousa Mahshi: Stuffed Zucchini
Zucchini stuffed with minced meat and rice, cooked with tomatoes. Makes 4 servings; preparation time is an estimate.
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Chicken in Peanut Sauce with Rice
Tender chicken in a creamy peanut sauce, served with rice cooked separately. Serves 4; times are estimates.
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Nauruan Coconut Mousse
A light coconut dessert made with coconut milk and grated coconut, with an airy texture. Serves 6; allow about 15 minutes of active preparation, 10 minutes of cooking, and at least 4 hours to chill.
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Ukrainian Rice-Stuffed Cabbage Rolls (Holubtsi)
Cabbage leaves wrapped around basmati rice, onion, preserved lemon, thyme, and egg. Serves 4; hands-on preparation is estimated at about 26 minutes, with 22 minutes of cooking.
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Guyanese Pepperpot
A Guyanese stew of slowly cooked meat with cassareep, cinnamon, cloves, thyme, and hot peppers.
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Yemeni Saltah with Hilbeh and Sahawiq
A beef and vegetable stew served hot with frothy hilbeh and a spicy herb sauce. Makes 3 servings; preparation times are approximate.
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Muhogo ya Nadzi Na Nyama (Cassava with Beef and Coconut Milk)
A Mayotte stew of cassava and beef cooked with coconut milk. The hands-on time and four servings are practical estimates for the listed quantities.
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Tuluk from Vanuatu
Grated cassava parcels filled with pork and onion, wrapped in banana leaves and steamed.
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Aukstā zupa (Latvian cold soup)
A Latvian cold soup made with beetroot, cucumber, kefir, egg, and fresh herbs. Makes 4 servings; preparation time and yield are estimates.
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Rwandan Igisafuliya with Chicken and Plantain
A Rwandan one-pot stew of chicken, vegetables, plantain, and spinach. Makes 4 servings.
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Armenian Ghapama
A whole pumpkin filled with rice, dried fruit, nuts, and honey, then baked until tender. Serves 4.
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Cook Islands Banana Poke
A baked dessert of very ripe bananas and tapioca starch, served with warm coconut cream. Serves 6; times are approximate.
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Green Banana with Saltfish (Green Fig and Saltfish)
Boiled green bananas served with flaked salt cod sautéed with onion, peppers, garlic, thyme, and scallions. The quantities and times are estimates for four servings.
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Luxembourgish Judd mat Gaardebounen
Smoked pork neck slowly cooked and served with broad beans in a creamy sauce with bacon and herbs.
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