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KitchenPause

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914
Chicken kedjenou
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70 minIntermediate

Chicken kedjenou

An Ivorian chicken stew with vegetables, cooked covered in its own juices without added liquid.

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Montserrat Goat Water
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180 minIntermediate

Montserrat Goat Water

A Montserratian stew of male goat, spices and vegetables, with a broth of medium consistency. Serve very hot, with bread if desired.

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Gibraltar Calentita
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190 minIntermediate

Gibraltar Calentita

A savoury Gibraltarian chickpea-flour bake, cooked until firm and golden. Makes 8 servings.

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Burmese Chickpea Tofu
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203 minIntermediate

Burmese Chickpea Tofu

A soft yet firm block of Burmese tofu made with chickpea flour, water, salt, and turmeric.

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Iraqi Masgouf
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120 minIntermediate

Iraqi Masgouf

Butterflied carp marinated with tamarind, olive oil, salt, and turmeric, then slowly grilled beside a fire. Served with onion and lemon.

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Guinean Fouti Lafidi
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70 minIntermediate

Guinean Fouti Lafidi

A Guinean vegetable stew served with rice, red palm oil, soumbara, and dried fish powder. Serves 4; allow about 10 minutes for preparation and 60 minutes for cooking.

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Swiss rösti
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540 minIntermediate

Swiss rösti

A Swiss potato cake made with grated potatoes, browned in butter and seasoned with salt and pepper. Serves 4.

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Tajik Qurutob
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150 minIntermediate

Tajik Qurutob

Fatir flatbread with a salty yogurt sauce, tomato, and scallions: a vegetarian version of qurutob for sharing.

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Hainanese Chicken Rice
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105 minIntermediate

Hainanese Chicken Rice

Poached chicken with fragrant rice cooked in broth, served with chili sauce, sesame-soy sauce, and cucumber.

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Kuwaiti chicken machboos
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40 minIntermediate

Kuwaiti chicken machboos

Basmati rice cooked in spiced chicken broth, served with chicken and a topping of golden onion and raisins.

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Burkinabe Riz Gras
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70 minIntermediate

Burkinabe Riz Gras

Rice cooked in one pot with chicken, tomato, onion, garlic, and chili. The oil and cooking broth infuse the rice with flavor.

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Cayman-style beef
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360 minIntermediate

Cayman-style beef

Beef slowly cooked in the Cayman Islands style, seasoned with onion, garlic, black pepper, salt, and Scotch bonnet. The long cooking time leaves it tender and easy to shred.

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Shrimp bibimbap
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60 minIntermediate

Shrimp bibimbap

Cooked rice stir-fried with shrimp, peas, potato, and onion, seasoned with salt and pepper.

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