Kosraean Soup
A thick tuna, plantain and coconut milk soup inspired by the preparation from Kosrae.
View recipeRecipe collection
All recipes
Search by name or combine time, difficulty, dish type, cuisine and dietary preference.
KitchenPause
914Results
Croatian Lamb Peka in the Oven
Lamb and vegetables are slowly cooked, covered, with white wine and olive oil; uncover them near the end to finish cooking.
View recipe
Dominican Callaloo
A thick soup of dasheen leaves, pumpkin and coconut milk, flavoured with thyme and scotch bonnet pepper.
View recipe
Turkmen Ichlekli
A savory pastry filled with minced lamb, tomato, onion, and bell pepper, baked until its top is lightly browned.
View recipe
Mongolian Bantan: Thick Meat and Flour Soup
A simple Mongolian soup of diced meat and broth, thickened with small flour dumplings and finished with spring onion. Serves 4.
View recipe
Emirati Harees
Smooth wheat and veal porridge, slow-cooked and blended with ghee. Makes 10 servings; hands-on preparation time is an estimate.
View recipe
Malawian Nsima
Thick maize-flour porridge served hot as a base alongside vegetables, legumes, meat, or fish.
View recipe
Faroese-Style Fish Soup
Creamy fish soup with salmon, white fish, potatoes and carrots, finished with herb oil. Makes 6 servings; timings are estimates: 30 min preparation, 50 min cooking and 20 min resting.
View recipe
Arrowroot and Pineapple Pie (Arrowroot Pie)
A pie with a simple flour-and-oil crust and a thick arrowroot, pineapple, and vanilla filling. Makes 8 servings.
View recipe
Surinamese Pom with Chicken and Potato Topping
A chicken casserole with citrus and spices, topped with grated potato and baked until golden. This version serves 8.
View recipe
Kazakh Beef Beshbarmak
Boiled beef, sheets of dough cooked in the broth, and blanched onion to serve. Serves 4.
View recipe
Cape Verdean Cachupa with Pork
A Cape Verdean stew of corn, beans, pork, and vegetables, slowly cooked until tender and thick.
View recipe
Cambodian Fish Amok (Fish Amok)
Cambodian fish curry with kroeung and coconut cream, steamed in banana-leaf cups. Serves 4; allow 25 minutes for preparation, 12 minutes for cooking, and 20 minutes for resting.
View recipe
Israeli Shakshuka
Eggs cooked in a thick tomato sauce with onion, bell pepper, and chili, finished with za’atar.
View recipe
Reindeer Bidos
A reindeer stew with potatoes, carrots and onion, thickened with a flour-and-water mixture. Makes 4 servings; approximate preparation time: 15 minutes, cooking time: 35 minutes.
View recipe
Trinidadian Callaloo
A thick soup of taro leaves, okra, pumpkin, and coconut milk, simmered and blended to the desired texture.
View recipe
Tokelauan Ota (Raw Fish)
Ota is fish marinated in lemon and served with coconut cream. Makes 4 portions; allow about 30 minutes for preparation and 60 minutes of chilling. No cooking is involved.
View recipe
Afghan Lamb Kabuli Pulao
Spiced rice with lamb, carrots, and raisins, finished in the oven and served with almonds and pistachios.
View recipe
Gabonese Nyembwe Chicken
Smoked, boneless chicken cooked in a sauce of palm nut butter, onion, garlic, and red palm oil. Serves 6.
View recipe
Hong Kong char siu
Cantonese roast pork with a sweet-savoury marinade, a honey glaze and a caramelized surface. Serves 8; hands-on preparation takes about 10 minutes, in addition to 8 hours of marinating.
View recipe