Antigua and Barbuda Fungee
Soft, firm balls of cornmeal and okra, a traditional accompaniment from Antigua and Barbuda.
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Grilled Bosnian Ćevapi
Small cylinders of minced lamb and beef, seasoned with paprika, garlic, and onion, chilled before grilling. Makes about 4 servings; preparation quantities and times are estimates.
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Syrian Fried Kibbeh
Bulgur-and-lamb bites with a spiced lamb and pine-nut filling, fried until golden. Makes 10 servings; preparation time is an estimate.
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Comorian Mkatra Foutra
A Comorian flatbread made with flour, coconut milk, and egg, cooked in a pan. Makes about 8 servings; preparation and cooking times are estimates.
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Ika Mata
A Cook Islands dish of raw tuna marinated in lemon and mixed with coconut cream, cucumber, bell pepper, and onion. The quantities make 4 servings; preparation times are estimates.
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Danish Frikadeller
Danish pork and veal meatballs, softened with milk and oats and browned in a pan. Preparation and cooking times are estimates for 4 servings.
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Palestinian Musakhan
Roast chicken and tender onions cooked with sumac and olive oil, served over flatbread and topped with pine nuts. Serves 4; timings are estimates.
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Mbawa ya Tomati (chicken wings with tomato)
Chicken wings stewed with onion, tomato paste, and cumin. Makes about 6 servings; allow 15 minutes for preparation and 20 minutes for cooking.
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American Samoan Sapasui
Glass noodles stir-fried with chicken, vegetables, and a savory blend of soy sauce, fish sauce, and chili. Makes about 4 servings; times are approximate.
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Carbonnade Flamande (Stoofvlees)
A Belgian beef stew slowly cooked with beer, onions, and herbs. Serves 6.
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Aruban Pan Bati
Pan bati, a lightly sweet cornmeal-and-wheat pancake, griddled until golden and served as a side. Makes about 4 servings; times are estimates.
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Zimbabwean Chakalaka
A Zimbabwean relish of tomatoes, peppers, onion, and chili, cooked with curry and served hot or cold.
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Estonian Potato Salad (Kartulisalat)
Estonian potato salad with carrots, eggs, pickles, peas, and a creamy sour-cream-and-mayonnaise dressing. Makes about 15 servings; times are approximate.
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Yemeni Chicken Mandi with Rice
Spiced chicken, steamed and oven-browned, served over aromatic basmati rice with golden onions, almonds, and raisins. Serves 4; preparation times are estimates.
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Turks and Caicos Conch Salad
Raw conch marinated with lime, orange, lemon, vinegar, peppers, onion, garlic, and cilantro. Makes about 8 servings; hands-on preparation time is an estimate.
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Tahitian Firi Firi
Tahitian coconut doughnuts shaped like eights, fried and coated in sugar. Makes about 12 pieces for 4 people; active preparation time is an estimate.
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Köttbullar (Swedish meatballs)
Swedish beef and pork meatballs in a creamy stock-and-cream sauce. This recipe serves 4 and takes about 1 hour.
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Vegetarian Guyanese cook-up rice
A Guyanese one-pot dish of rice, pigeon peas, vegetables, coconut milk, and herbs. Serves 4.
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Qatari Chicken Machboos
Basmati rice cooked in spiced chicken broth, with golden onion and the aromas of cumin, coriander, cardamom, and cloves.
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