Collection
Dairy-Free Dinners from Around the World
A world of dinners that are naturally dairy-free: 339 authentic dishes, each from a real region with its cultural story and dietary swaps built in. Toggle dairy-free on any other recipe and it rewrites itself to match.
339 recipes
Chicken Tagine with Preserved Lemon & OlivesMarrakesh-Safi, Morocco · medium · 80 minSlow-braised chicken perfumed with saffron and ginger, brightened by salty preserved lemon and green olives.
Nigerian Jollof RiceLagos, Nigeria · medium · 65 minLong-grain rice simmered in a smoky, slightly spicy pepper-and-tomato base until every grain is stained red.
Thieboudienne (Senegalese Fish & Rice)Dakar, Senegal · advanced · 110 minSenegal’s national dish: herb-stuffed fish braised with vegetables over deeply tomato-stained broken rice.
KoshariCairo, Egypt · easy · 60 minCairo’s carb-on-carb street food: lentils, rice, and pasta under spiced tomato sauce and crispy onions.
Nkatenkwan (Groundnut Soup)Ashanti, Ghana · easy · 70 minA silky, gingery peanut soup simmered with chicken and chilies, eaten with soft rice balls.
Chakalaka & PapKwaZulu-Natal, South Africa · easy · 50 minA punchy curried vegetable-and-bean relish beside smooth white maize porridge, braai-day essentials.
Sukuma Wiki & UgaliNairobi, Kenya · easy · 40 minCollard greens braised with tomatoes and onion beside firm maize ugali, Kenya’s daily bread and greens.
Zanzibar PilauZanzibar, Tanzania · medium · 70 minRice simmered with whole spices from the island’s own groves, cardamom, clove, cinnamon, with beef and a kachumbari salad.
Frango à ZambezianaMaputo, Mozambique · medium · 65 minChicken marinated in lemon, garlic and piri-piri with coconut milk, then grilled slowly over calm coals and basted with more coconut until it is gold outside and soft within.
Frango Piri-PiriMaputo, Mozambique · medium · 60 minButterflied chicken grilled under a lemon-garlic piri-piri baste, the original of a dish the world now queues for.
Friday Couscous with Seven VegetablesAlgiers, Algeria · medium · 75 minSteamed couscous under a saffron-tinted vegetable stew, the meal that gathers Algerian families every Friday.
NdoléLittoral (Douala), Cameroon · medium · 80 minCameroon’s national dish: bitterleaf greens simmered with ground peanuts, beef, and shrimp into a deep, satisfying stew.
Muriwo Unedovi (Greens in Peanut Butter)Harare, Zimbabwe · easy · 35 minCollard greens folded into a creamy peanut-butter sauce, Zimbabwe’s everyday pairing for sadza.
RomazavaAnalamanga (Antananarivo), Madagascar · easy · 75 minMadagascar’s national broth: zebu beef and mixed leafy greens with ginger and tomato, ladled over rice.
Muamba de GalinhaLuanda, Angola · easy · 75 minAngola’s national dish: chicken stewed golden in palm oil with okra, garlic, and chili until the sauce turns silk.
Seswaa with PapGaborone, Botswana · easy · 160 minBeef simmered for hours with little more than salt, then pounded into rich shreds, Botswana’s dish of weddings and state occasions.
Red RedGreater Accra, Ghana · easy · 50 minBlack-eyed peas stewed in red palm oil beside caramelized fried plantains, named twice for its two shades of red.
Poulet YassaCasamance, Senegal · easy · 75 minChicken smothered in a mountain of lemon-and-mustard onions, grilled then braised, Casamance’s gift to West Africa.
Pondu (Saka Saka)Kinshasa, DR Congo · easy · 80 minCassava leaves pounded and simmered with palm oil, eggplant, and smoked richness, the Congo’s daily green.
Egusi SoupEnugu (Southeast), Nigeria · medium · 65 minGround melon seeds cooked into a rich, nubbly soup with greens and assorted meats, the pride of the Igbo southeast.
Shiro WotAddis Ababa, Ethiopia · easy · 30 minGround-chickpea flour whisked into a spiced, silky stew, the dish that feeds Ethiopia on fasting days and hard times alike.
Bunny ChowKwaZulu-Natal, South Africa · medium · 80 minA hollowed half-loaf of bread filled with fiery Durban curry, the ultimate hand-held street meal.
Bariis IskukarisMogadishu, Somalia · medium · 70 minFragrant basmati rice cooked with xawaash spice, caramelized onions, and raisins, Somalia’s festive celebration rice.
Bamia (Sudanese Okra Stew)Khartoum, Sudan · easy · 70 minTender lamb and okra simmered in a garlicky tomato broth spiced with black lime, Sudan’s everyday comfort, scooped with kisra.
Kefta Mkaouara (Meatball Tagine)Marrakesh-Safi, Morocco · easy · 55 minSpiced meatballs simmered in a cumin-scented tomato sauce with eggs cracked on top, a bubbling tagine eaten with bread.
MaafeBamako, Mali · easy · 95 minA rich West African groundnut stew of peanut butter, tomato, and root vegetables simmered around tender meat.
IsombeKigali, Rwanda · easy · 80 minPounded cassava leaves stewed with spinach, eggplant, and peanut into a soft, savory green.
Nshima with IfisashiLusaka, Zambia · medium · 60 minStiff maize porridge served with greens simmered in a creamy ground-peanut sauce.
CachupaSantiago (Praia), Cape Verde · medium · 180 minThe slow-simmered national stew of hominy corn, beans, and meats, endlessly reboiled and always improving.
ZigniAsmara, Eritrea · medium · 115 minA fiery Eritrean beef stew built on berbere spice and long-cooked onions, eaten with injera.
AmiwoCotonou, Benin · medium · 75 minCornmeal cooked directly in a spiced red tomato-and-pepper sauce, served with braised chicken.
Gboma DessiLomé, Togo · easy · 75 minA rich Togolese spinach stew simmered with tomato, red palm oil, and beef or fish.
Cassava Leaf StewFreetown, Sierra Leone · medium · 100 minFinely pounded cassava leaves slow-cooked with palm oil, beef, and smoked fish over rice.
SkoudehkarisDjibouti City, Djibouti · medium · 75 minDjibouti's national dish: spiced rice cooked with lamb, tomato, and cardamom in one pot.
Poulet NyembweLibreville, Gabon · easy · 80 minGabon's national dish: chicken simmered in a rich, tangy sauce of palm-nut pulp with chili and greens.
Riz GrasOuagadougou, Burkina Faso · medium · 85 minBurkina Faso's "fat rice": rice simmered in a rich tomato-and-meat broth until every grain is stained red.
IbiharageBujumbura, Burundi · easy · 75 minBurundi's fried kidney beans with onion, garlic, and chili, served with plantain or rice.
Kanda ti NymaBangui, Central African Republic · medium · 70 minCentral African meatballs simmered in a nutty tomato-and-okra sauce thickened with ground pumpkin seeds.
DarabaN'Djamena, Chad · easy · 60 minA silky Chadian okra-and-greens stew enriched with peanut butter and tomato, eaten with millet.
Liboke ya MbisiBrazzaville, Republic of the Congo · medium · 65 minWhole fish seasoned and steamed in banana or marantacea leaves until fragrant and flaking.
PepesupMalabo, Equatorial Guinea · easy · 50 minA fiery, clear fish pepper soup of Equatorial Guinea, sharp with chili, ginger, and lime.
Swazi Chicken Stew with PhutuMbabane, Eswatini · easy · 70 minA homey Eswatini chicken stew in tomato and onion, served with crumbly steamed maize phutu.
SuperkanjaBanjul, The Gambia · medium · 80 minThe Gambia's rich okra stew with palm oil, smoked fish, and meat, spooned over rice.
Caldo de PeixeBissau, Guinea-Bissau · easy · 65 minA Guinea-Bissau fish-and-rice pot simmered with palm oil, tomato, and greens in one dish.
Basotho Chicken Stew with PapaMaseru, Lesotho · easy · 70 minA highland chicken stew served with papa, the stiff maize porridge of Lesotho.
TorborgeeMonrovia, Liberia · medium · 85 minA pungent, spicy Liberian stew of red cowpeas and bitter eggplant with smoked meats and fish, slicked with red palm oil.
Grilled Chambo with NsimaLilongwe, Malawi · easy · 45 minLake Malawi's prized chambo fish, grilled whole, with nsima and a tomato-onion relish.
KapanaWindhoek, Namibia · easy · 30 minNamibia's open-fire street beef: thin strips grilled fast over coals and dusted with a spicy dry rub.
DambouNiamey, Niger · medium · 60 minSteamed grain tossed with moringa leaves, tomato, and oil, a light, nourishing dish of Niger.
Calulu de PeixeSão Tomé, São Tomé and Príncipe · medium · 85 minA layered island stew of fish and leafy greens with okra and tomato in red palm oil.
Peixe GrelhadoSão Tomé, São Tomé and Príncipe · easy · 35 minWhole fish marinated in lime and garlic, grilled over charcoal and served with a fresh chili and herb molho de pimenta.
Seychellois Fish CurryVictoria, Seychelles · easy · 50 minA fragrant Creole coconut fish curry brightened with lime, ginger, and fresh curry leaves.
Couscous bel HoutTunis, Tunisia · medium · 90 minTunisian fish couscous: steamed semolina under a spicy tomato broth of fish and vegetables.
Kedjenou de PouletAbidjan (Lagunes), Côte d’Ivoire · easy · 90 minChicken slow-cooked sealed in a pot with peppers, tomato, and aromatics, with no added water, cooking in all its own juices.
Matoke with Groundnut SauceKampala, Uganda · medium · 100 minSteamed green bananas (matoke) mashed soft, served with a rich purple groundnut sauce.
RougaillePort Louis, Mauritius · easy · 55 minA Creole tomato stew of Mauritius, simmered with thyme, ginger, and curry leaf around fish or sausage.
BazinTripoli, Libya · medium · 90 minA firm barley-flour dome served in a spiced lamb-and-tomato sauce with a hard-boiled egg.
Ngai NgaiBrazzaville, Republic of the Congo · easy · 50 minA tart roselle-leaf stew (ngai ngai means "sour sour") cooked down with onion, tomato, and red palm oil and served with fried fish and fufu, a Congolese staple.
OshifimaWindhoek, Namibia · easy · 25 minNamibia's stiff pearl-millet porridge, beaten smooth, shaped into a mound, and eaten by hand with stews, greens, or soured milk.
Bourzwa Griye (Grilled Red Snapper)Victoria, Seychelles · easy · 45 minA whole red snapper slashed and packed with a garlic, ginger, and chili paste, grilled over coals and served with a chunky Creole tomato sauce.
Poulet Braisé (Cameroonian Grilled Chicken)Littoral (Douala), Cameroon · medium · 65 minChicken marinated in garlic, ginger, and scotch bonnet, gently simmered tender, then charred over coals and basted with its spiced marinade.
Konkoé (Smoked Catfish Stew)Conakry, Guinea · medium · 65 minSmoked catfish simmered with eggplant, potato and okra in a spiced tomato and palm oil sauce, served over rice.
Moamba de Ginguba (Peanut Chicken Stew)Luanda, Angola · medium · 75 minAn Angolan chicken stew built on ground peanuts, palm oil, tomato and okra, simmered until nutty and rich and ladled over funge or rice.
Serobe (Offal Stew)Gaborone, Botswana · medium · 180 minA Botswana delicacy of well-cleaned tripe and intestines slow-simmered until tender, chopped fine, and served with stiff bogobe porridge.
Mloukhia (Jute Leaf Beef Stew)Tunis, Tunisia · medium · 260 minA dark, glossy Tunisian stew of powdered jute leaves slow-cooked with olive oil and beef until silky and almost black.
La Capitaine Sangha (Nile Perch in Red Sauce)Bamako, Mali · medium · 60 minA signature Malian dish of Nile perch simmered in a spiced tomato sauce and served with fried plantains and rice.
AgatogoKigali, Rwanda · easy · 50 minA hearty Rwandan pot of green plantains simmered with tomato and greens and finished with crushed peanuts.
Maboké de Capitaine (Steamed Fish in Banana Leaf)Bangui, Central African Republic · easy · 45 minWhite fish steamed in banana-leaf parcels on a bed of onion, garlic, tomato, and chilli, a classic of the Central African Republic.
Jarret de Boeuf au Gombo (Beef and Okra Stew)N'Djamena, Chad · medium · 200 minSlow-cooked beef shank in a glossy okra sauce, a Chadian classic eaten with a ball of millet boule.
Umbidvo Wetintsanga (Pumpkin Leaves with Groundnuts)Mbabane, Eswatini · easy · 40 minTender pumpkin leaves simmered with onion and tomato and made creamy with crushed groundnuts, a cherished Swazi dish.
Kansiyé de Poisson (Fish in Peanut Sauce)Conakry, Guinea · easy · 60 minGuinea's version of the West African peanut stew: fish simmered in a tomato sauce thickened with peanut butter.
Caldo de MancarraBissau, Guinea-Bissau · medium · 75 minGuinea-Bissau’s beloved peanut stew: chicken browned and simmered in a creamy groundnut and tomato broth with sweet potato and okra, ladled over white rice.
Kondowole with Greens RelishLilongwe, Malawi · medium · 45 minA sticky, elastic cassava-flour staple from northern Malawi, shaped into a smooth mound and served with a simple tomato-and-greens relish.
Vindaye PoissonPort Louis, Mauritius · medium · 45 minFried firm fish folded into a tangy, mustardy pickle of turmeric, mustard seeds, garlic, ginger and vinegar with barely-cooked onions, eaten with fresh bread or rice.
Kisra with MulahJuba, South Sudan · medium · 80 minThin, tangy fermented sorghum flatbread torn to scoop up mulah, a rich okra and meat stew, the everyday staple pairing of South Sudan after asida.
BenachinBanjul, The Gambia · medium · 90 minThe Gambian one-pot: rice simmered in a rich tomato broth with fish and chunks of cassava, sweet potato, carrot and cabbage until it soaks up every drop, served family-style.
Poulet à la MoambeBrazzaville, Republic of the Congo · medium · 80 minChicken braised low in a glossy, rust-red palm-nut sauce until tender and richly savoury, the national dish of the Congo, served with rice, plantains or fufu.
Makayabu (Salted Fish in Tomato Sauce)Kinshasa, DR Congo · easy · 60 minSalt cod soaked back to life and braised with onion, tomato and pepper, a pantry staple across the DR Congo table.
Poulet BicycletteOuagadougou, Burkina Faso · medium · 80 minLean free-range chicken parboiled with aromatics, then marinated in tomato, ginger and chili and grilled over charcoal until smoky.
Chorba FrikAlgiers, Algeria · medium · 80 minThe Ramadan soup of Algeria: a spiced tomato broth with lamb, chickpeas and smoky green freekeh, thick enough to eat as a meal.
Dovi (Chicken Peanut Stew)Harare, Zimbabwe · medium · 75 minChicken simmered in a velvety peanut butter and tomato sauce with greens, Zimbabwe's gentle, comforting Sunday stew.
Renga RengaBujumbura, Burundi · easy · 60 minSweet potato leaves simmered with red palm oil, onion, mint and smoked fish into a savoury Burundian greens stew.
Pilao (Comorian Spiced Rice)Moroni, Comoros · medium · 85 minFragrant basmati layered with tender beef and a warm island spice mix of nutmeg, cinnamon, clove and cardamom.
Dumboy and Pepper SoupMonrovia, Liberia · medium · 90 minLiberia's national plate: a sticky pounded-cassava dumpling served in a fiery pepper soup of meat, shrimp and okra.
Pollo con Salsa de CacahueteMalabo, Equatorial Guinea · easy · 75 minChicken simmered in a rich peanut sauce with tomato, onion and garlic, a Central African groundnut stew from Equatorial Guinea.
Akoho sy Voanio (Coconut Chicken)Analamanga (Antananarivo), Madagascar · easy · 70 minChicken simmered in a spiced coconut sauce with tomato, ginger and saffron, a Malagasy dish beloved at Christmas.
Miyan Kuka (Baobab Leaf Soup)Niamey, Niger · medium · 75 minA dark, savoury soup thickened with powdered baobab leaves, meat and palm oil, eaten with a mound of tuwo.
Mullah Waika (Dried Okra Stew)Khartoum, Sudan · easy · 70 minA silky, velvety stew of meat thickened with sun-dried okra powder, one of Sudan's most beloved traditional dishes.
Blá-Blá de PeixeSão Tomé, São Tomé and Príncipe · easy · 55 minA simple island stew of fresh or smoked fish simmered with tomato, onion and red palm oil, served with boiled banana or breadfruit.
Granat Stew (Groundnut Stew)Freetown, Sierra Leone · easy · 70 minA rich Freetown peanut stew of meat in a smooth groundnut and tomato sauce, ladled generously over rice.
Mchuzi wa Samaki (Coconut Fish Curry)Zanzibar, Tanzania · easy · 60 minA Swahili-coast fish curry in a coconut and tomato sauce, brightened with tamarind and warm Indian-influenced spices.
KalembulaLusaka, Zambia · easy · 40 minTender sweet potato leaves simmered with pounded groundnuts into a creamy Zambian relish for nshima.
Poisson à l'OdikaLibreville, Gabon · medium · 60 minFish stewed in odika, a dark paste of ground wild mango seeds with a chocolatey depth, one of Gabon's signature sauces.
Mauritanian CouscousNouakchott, Mauritania · medium · 100 minSteamed semolina piled with lamb and Saharan vegetables in a spiced broth, Mauritania's share of the Maghreb couscous tradition.
Aïch (Millet Couscous in Chicken and Bean Broth)Nouakchott, Mauritania · medium · 95 minCoarse hand-rolled millet couscous stirred into a paprika-stained chicken and bean broth until the grain drinks it up and thickens to a savoury porridge.
Koklo MemeLomé, Togo · easy · 60 minCharcoal-grilled chicken marinated with ginger, garlic and chili, Togo's most famous dish, served with a fiery tomato-pepper sauce.
Mukimo (Mashed Greens, Maize and Potatoes)Nairobi, Kenya · easy · 50 minA soft, earthy Kikuyu mash of potatoes, green peas, maize and pumpkin leaves pounded into one bright green mound.
Sauce Graine (Palm Fruit Stew)Abidjan (Lagunes), Côte d’Ivoire · medium · 90 minA rich, earthy Ivorian stew built on palm fruit pulp with meat and smoked fish, spooned over rice or foutou.
Rishda (Noodles in Onion and Chickpea Sauce)Tripoli, Libya · medium · 70 minFresh hand-cut noodles steamed and dressed with busla, a sweet onion and chickpea sauce warm with cinnamon and cloves.
Nkuku (Village Chicken Stew)Lusaka, Zambia · easy · 75 minFree-range village chicken browned in its own fat and simmered in a simple tomato and onion gravy, served with nshima.
Likhobe (Sorghum and Bean Grain Stew)Maseru, Lesotho · easy · 140 minSorghum, beans and cracked wheat simmered slowly into a thick, nutty mountain porridge, a hearty Basotho staple.
Osaka-Style OkonomiyakiOsaka (Kansai), Japan · easy · 40 minA crisp-edged cabbage pancake griddled with pork belly, painted with sweet-savory sauce and mayo.
Punjabi Chole (Chickpea Masala)Punjab, India · easy · 55 minChickpeas simmered dark and tangy with tea-infused water, ginger, and a toasted spice blend.
Pad Krapow Gai (Holy Basil Chicken)Bangkok (Central), Thailand · easy · 25 minBangkok's favorite one-plate meal: fiery minced chicken and holy basil over rice with a crispy fried egg.
Mapo TofuSichuan, China · easy · 30 minSilken tofu in a glowing, numbing-hot chili bean sauce, Chengdu’s most famous export.
BibimbapSeoul (Gyeonggi), South Korea · medium · 55 minA bowl of rice crowned with seasoned vegetables, beef, and a fried egg, all mixed with gochujang at the table.
İmam Bayıldı (Swooning Imam’s Eggplant)İzmir (Aegean), Turkey · easy · 70 minWhole eggplants braised in olive oil until silken, stuffed with sweet onions, tomato, and garlic. Served cool.
Nasi Goreng KampungYogyakarta (Java), Indonesia · easy · 25 minVillage-style fried rice, smoky and sweet with kecap manis, crowned with a crisp-edged fried egg.
Chicken AdoboCentral Luzon, Philippines · easy · 55 minChicken braised glossy in vinegar, soy, garlic, and black pepper, the Philippines’ definitive dish.
Parippu & Pol SambolSouthern Province, Sri Lanka · easy · 45 minCreamy coconut-milk red lentils with a fiery fresh coconut-chili relish, the twin pillars of a Lankan rice table.
Uzbek PlovTashkent, Uzbekistan · medium · 95 minSilk Road rice cooked in one kazan with lamb, mountains of carrots, cumin, and whole garlic heads.
Fish AmokSiem Reap, Cambodia · medium · 55 minA silky steamed fish curry-custard in banana-leaf cups, built on pounded lemongrass kroeung and coconut cream.
Goya ChampuruOkinawa, Japan · easy · 25 minOkinawa’s signature stir-fry of bitter melon, firm tofu, pork, and egg, humble food from the island of long life.
Char Siu (Cantonese BBQ Pork)Guangdong, China · medium · 60 minLacquered, honey-glossed barbecue pork with burnished edges, Guangdong’s roast-shop crown jewel, oven-adapted.
Ghormeh SabziTehran, Iran · medium · 150 minIran’s beloved herb stew: mountains of sautéed greens, kidney beans, dried limes, and lamb over saffron rice.
Char Kway TeowPenang, Malaysia · medium · 30 minFlat rice noodles seared in a screaming wok with prawns, egg, chives, and dark soy, Penang’s hawker crown.
Taiwanese Beef Noodle SoupTaipei, Taiwan · medium · 175 minChewy wheat noodles in a dark, star-anise beef broth with melting shank and pickled mustard greens.
Larb (Lao Herb & Meat Salad)Luang Prabang, Laos · easy · 25 minWarm minced pork tossed with lime, fish sauce, chili flakes, toasted rice powder, and a garden of herbs.
TsuivanUlaanbaatar, Mongolia · medium · 60 minSteppe-style fried noodles steamed over a mutton and vegetable braise, Mongolia’s one-pan answer to a cold night.
BeshbarmakAlmaty, Kazakhstan · medium · 150 min"Five fingers": boiled meat over wide noodle sheets with onion gravy, Kazakhstan’s dish of honor, eaten by hand.
Bánh XèoMekong Delta, Vietnam · medium · 50 minSizzling turmeric-rice crepes stuffed with shrimp, pork, and sprouts, wrapped in lettuce and dunked in nuoc cham.
Sundubu-jjigae (Soft Tofu Stew)Gyeongsang (Busan), South Korea · easy · 35 minBubbling-hot soft tofu stew, brick-red with gochugaru, finished with an egg cracked in at the table.
Dapanji (Big Plate Chicken)Xinjiang, China · medium · 65 minA heroic platter of chicken, potatoes, and peppers in a star-anise chili sauce, with wide noodles for the gravy.
Gado-GadoJakarta, Indonesia · easy · 45 minJakarta’s "mix-mix": blanched vegetables, tofu, tempeh, and egg under warm peanut sauce.
Hainanese Chicken RiceSingapore, Singapore · medium · 80 minSilken poached chicken over rice cooked in its broth, with chili-ginger sauce, Singapore’s national obsession.
Hongshao Rou (Red-Braised Pork)Shanghai, China · medium · 105 minPork belly lacquered in caramel, soy, and rice wine until it trembles, Shanghai’s definition of home.
Khao SoiChiang Mai (North), Thailand · medium · 50 minChiang Mai’s coconut-curry noodles: soft egg noodles in golden broth, crowned with a crispy noodle nest.
LobioRacha, Georgia · easy · 55 minKidney beans simmered and half-crushed with walnuts, coriander, and Georgian spice, served in clay with cornbread.
Fish Ambul Thiyal (Sour Fish Curry)Western Province (Colombo), Sri Lanka · medium · 50 minSri Lanka’s dry sour fish curry: firm fish coated in a jet-black paste of goraka and black pepper and cooked down until every piece wears a tangy, peppery crust.
Kottu RotiWestern Province (Colombo), Sri Lanka · easy · 35 minChopped flatbread stir-fried with curry, vegetables, and egg on a clanging griddle, Colombo’s midnight anthem.
Shuwa (Home-Oven Version)Muscat, Oman · medium · 265 minLamb rubbed with date-dark Omani spices, wrapped in banana leaves, and roasted low until it falls apart, Eid on a platter.
MusakhanWest Bank, Palestine · easy · 75 minSumac-and-onion roasted chicken over olive-oil-soaked taboon bread, showered with toasted pine nuts, Palestine on a platter.
Iraqi DolmaBaghdad, Iraq · advanced · 135 minVine leaves and vegetables stuffed with tomato-and-pomegranate rice, packed tight and steamed until sweet-sour and tender.
Macher JholWest Bengal (Kolkata), India · easy · 40 minA light, mustard-scented fish curry with potatoes and nigella seeds, the everyday soul of a Kolkata table.
OyakodonTokyo (Kanto), Japan · easy · 22 minChicken and softly-set egg simmered in sweet dashi soy, slid over hot rice, the tender "parent-and-child" bowl.
Zhajiangmian (Fried Sauce Noodles)Beijing, China · easy · 40 minThick wheat noodles under a savory fried soybean-paste pork sauce, ringed by crisp raw vegetables you fold in yourself.
Bún Bò HuếHuế (Central), Vietnam · medium · 145 minThe imperial city’s fierce beef-and-lemongrass noodle soup, spiked with chili oil and shrimp paste, bolder than pho.
SaltahSana’a, Yemen · medium · 65 minA bubbling stone-pot stew crowned with whipped fenugreek froth (hulba) and fiery green sahawiq, Yemen’s national dish.
KabsaRiyadh, Saudi Arabia · medium · 75 minSpiced rice cooked in aromatic broth with chicken, dried lime, and a whole-spice perfume, heaped high for sharing.
Goan VindalooGoa, India · medium · 90 minPork marinated in a fiery vinegar-and-Kashmiri-chili paste, then braised sour, hot, and deeply garlicky.
Massaman CurrySouthern Thailand, Thailand · medium · 95 minA mild, aromatic curry of beef, potatoes, and peanuts scented with cardamom, cinnamon, and star anise, Thailand’s gentlest, most fragrant curry.
Chicken KaraageKyushu (Fukuoka), Japan · easy · 40 minGinger-garlic-soy marinated chicken coated in potato starch and fried twice for a shatteringly light, juicy crunch.
Beef RendangWest Sumatra, Indonesia · advanced · 240 minBeef simmered for hours in coconut milk and spice paste until the liquid vanishes and the meat turns dark, dry, and intense.
Chettinad ChickenTamil Nadu (Chennai), India · medium · 65 minChicken in a fiercely aromatic South Indian masala of roasted spices, black pepper, and coconut, Tamil Nadu’s boldest curry.
Kung Pao ChickenSichuan, China · easy · 30 minDiced chicken stir-fried with dried chilies, Sichuan peppercorns, and peanuts in a sweet-sour-savory sauce with real má-là kick.
BulgogiSeoul (Gyeonggi), South Korea · easy · 40 minThin beef marinated in soy, pear, sesame, and garlic, seared fast and sweet-savory, Korea’s beloved "fire meat."
LagmanBishkek, Kyrgyzstan · advanced · 80 minHand-pulled noodles topped with a stir-fried stew of beef, peppers, and tomatoes in a savory sauce.
AmbuyatBandar Seri Begawan, Brunei · medium · 30 minA glassy sago starch eaten with bamboo forks and dipped in a tart, pungent cacah sauce.
MurabyanKuwait City, Kuwait · medium · 65 minSpiced Gulf shrimp folded through rice cooked in their fragrant broth, layered with dill and dried lime.
DogramaAshgabat, Turkmenistan · medium · 130 minHand-crumbled flatbread and boiled meat with onion, moistened with rich broth, Turkmenistan's dish of celebration.
Batar Da'anDili, Timor-Leste · easy · 90 minA humble Timorese stew of corn, mung beans, and pumpkin simmered soft in a light, comforting pot.
Pyongyang NaengmyeonPyongyang, North Korea · advanced · 160 minChewy buckwheat noodles in an icy, clear beef-and-radish broth, topped with pear, egg, and pickles.
Or LamLuang Prabang, Laos · medium · 75 minA Luang Prabang herb stew of meat and vegetables thickened with sticky rice and buzzed with peppery sakhan vine.
Kabuli PulaoKabul, Afghanistan · advanced · 120 minAfghanistan's national dish: steamed rice piled over lamb and crowned with candied carrots and raisins.
Burmese Chicken CurryYangon, Myanmar · medium · 75 minChicken slow-cooked in an oil-rich onion, garlic, ginger, and turmeric masala until deeply savory.
KibbehDamascus, Syria · advanced · 70 minTorpedo-shaped bulgur shells stuffed with spiced meat and pine nuts, fried until crisp.
KhorovatsYerevan, Armenia · medium · 55 minArmenian barbecue: marinated pork or lamb grilled over vine coals with fire-roasted vegetables.
Emirati SalonaDubai, United Arab Emirates · easy · 75 minA tangy Emirati stew of meat or fish and vegetables in a spiced tomato-and-dried-lime broth.
PitiBaku, Azerbaijan · medium · 175 minA slow-baked crock stew of lamb, chickpeas, and chestnuts scented with saffron and dried plum.
Mas RihaMalé, Maldives · easy · 50 minA Maldivian tuna curry in a fragrant coconut sauce with curry leaves, pandan, and dried chili.
Jerusalem Mixed GrillTel Aviv, Israel · easy · 40 minMeorav Yerushalmi: chicken and offal seared fast with onion, cumin, and turmeric, stuffed into laffa.
Sinigang na BaboyCentral Luzon, Philippines · easy · 95 minThe Philippines’ beloved sour soup: pork simmered tender in a clear tamarind broth, unapologetically tart, loaded with vegetables added in stages.
Turkmen PalawAshgabat, Turkmenistan · medium · 85 minTurkmenistan's national rice pilaf: chicken browned with sweet julienned carrots and onion, then steamed under a mound of basmati until fluffy.
Inihaw na Liempo (Grilled Pork Belly)Central Luzon, Philippines · easy · 40 minPork belly slabs marinated in soy sauce, calamansi, and garlic, then charcoal-grilled and basted with sweet banana ketchup until sticky and charred.
Mtsvadi (Georgian Grilled Pork Skewers)Racha, Georgia · easy · 45 minChunks of pork marinated with grated onion and pomegranate, grilled over vine embers, then tumbled with raw onion and pomegranate seeds.
Three-Cup Chicken (San Bei Ji)Taipei, Taiwan · easy · 40 minBone-in chicken braised with heaps of ginger and garlic in a glossy sauce of sesame oil, soy, and rice wine, finished with a flurry of Thai basil.
Beef Lok LakSiem Reap, Cambodia · easy · 30 minCubes of marinated beef seared hard and shaken in the pan, piled on crisp lettuce and tomato with a tangy Kampot pepper and lime dipping sauce.
Chả Cá Lã VọngHanoi (Red River Delta), Vietnam · medium · 50 minHanoi's turmeric fish, marinated golden with galangal, seared then finished in a sizzling pan under a cloud of dill and spring onion, served over rice noodles with peanuts.
SayadiehBeirut, Lebanon · medium · 70 minThe Lebanese fisherman's dish of spiced white fish over deeply caramelised onion rice, cooked in fish stock and crowned with toasted pine nuts.
Aloo Tama Bodi (Potato, Bamboo Shoot and Black-Eyed Bean Curry)Kathmandu Valley, Nepal · easy · 65 minA tangy Newari one-pot curry of potatoes, fermented bamboo shoots, and black-eyed beans, soured by the tama and tempered in mustard oil.
Samlor Korko (Khmer Stirring Soup)Siem Reap, Cambodia · medium · 70 minA thick, rustic Khmer soup of many vegetables built on lemongrass kroeung, prahok, and toasted ground rice, often called Cambodia's national dish.
Guriltai Shul (Mutton Noodle Soup)Ulaanbaatar, Mongolia · medium · 105 minA hearty Mongolian soup of fatty mutton and thick hand-cut wheat noodles in a peppery broth with onion and root vegetables.
Dimlama (Layered Steamed Stew)Tashkent, Uzbekistan · easy · 210 minAn Uzbek one-pot stew of meat and vegetables layered in a sealed pot and cooked in their own steam and juices until everything is meltingly tender.
Chapli Kebab (Spiced Flat Beef Patty)Kabul, Afghanistan · medium · 50 minA flat, disc-shaped Pashtun patty of coarsely minced beef packed with coarsely crushed coriander, pomegranate seeds, chilli, and tomato, shallow-fried crisp at the edges.
Ohn No Khauk Swe (Coconut Chicken Noodles)Yangon, Myanmar · medium · 60 minWheat noodles in a pale, gently rich coconut-and-chicken broth thickened with chickpea flour, finished with egg, lime, and crisp fried noodles.
Jiaozi (Pork and Cabbage Dumplings)Beijing, China · medium · 75 minHand-folded wheat dumplings filled with pork, napa cabbage and ginger, boiled until plump, and eaten at Lunar New Year because their ingot shape promises good fortune.
Phaksha PaaThimphu, Bhutan · easy · 60 minFatty pork strips braised Bhutan-style with whole dried red chilies and sweet white radish into a fiery, glossy stew.
Tepsi BaytinijanBaghdad, Iraq · medium · 90 minAn Iraqi tray bake of fried eggplant, potato, tomato and spiced meatballs braised together in a tangy tomato sauce.
Palestinian MaqlubaWest Bank, Palestine · medium · 110 minThe Palestinian upside-down pot: spiced chicken, fried vegetables and rice layered, cooked, then flipped into a tower.
Bahraini MachboosManama, Bahrain · medium · 90 minBahrain national dish: chicken braised in a baharat and dried-lime spiced tomato base, then rice cooked in that broth.
Bahraini Hammour with DaqqusManama, Bahrain · easy · 50 minWhole grouper baked Bahrain-style with turmeric and dried lime, served with daqqus, the Gulf spiced tomato sauce.
Kuwaiti MargoogKuwait City, Kuwait · medium · 105 minA hearty Kuwaiti one-pot of lamb and vegetables with sheets of hand-rolled dough torn straight into the spiced broth.
GaboutKuwait City, Kuwait · advanced · 105 minKuwaiti stuffed dough dumplings filled with spiced lamb, simmered in a golden saffron and dried-lime broth with vegetables.
Qatari MachboosDoha, Qatar · medium · 90 minQatar national rice dish: chicken braised in a loomi and baharat spiced tomato base, then rice steamed in that broth.
MishkakMuscat, Oman · easy · 45 minOman favourite street food: cubes of meat in a tangy tamarind and spice marinade, skewered and grilled over charcoal.
FahsaSana’a, Yemen · medium · 180 minA bubbling Yemeni lamb stew served in a hot stone pot and crowned with hilbeh, whipped fenugreek foam, with hawaij spice.
Chilli CrabSingapore, Singapore · medium · 50 minSingapore unofficial national dish: mud crab wok-tossed in a sweet, spicy, savoury tomato-chili sauce laced with egg ribbons.
Kazakh PlovAlmaty, Kazakhstan · medium · 95 minThe Kazakh celebration pilaf: rice cooked over lamb, sweet carrots and onion in a cauldron until every grain is separate and rich.
KuurdakBishkek, Kyrgyzstan · easy · 55 minOne of Central Asia oldest dishes: chunks of meat fried in their own fat with onion and potato until browned and crisp.
Oshi PalavDushanbe, Tajikistan · medium · 100 minTajikistan national dish and king of meals: rice steamed over lamb, yellow carrots, chickpeas and cumin in a single pot.
Kukulhu RihaMalé, Maldives · easy · 60 minA gently spiced Maldivian chicken curry simmered in coconut milk with curry leaves, pandan and island spices.
BindaetteokPyongyang, North Korea · medium · 50 minPyongyang market pancakes of coarsely ground mung beans mixed with kimchi and pork, pan-fried thick and crisp-edged.
Bruneian Beef RendangBandar Seri Begawan, Brunei · advanced · 210 minA Bruneian dry curry of beef slow-simmered in coconut milk and a lemongrass spice paste until dark, tender and richly reduced.
TukirDili, Timor-Leste · medium · 140 minA festive Timorese stew of goat or lamb braised with tamarind, turmeric, lemongrass and mint, traditionally cooked in bamboo.
Caril de GalinhaDili, Timor-Leste · easy · 65 minA mild Timorese chicken curry built on roasted red capsicum and coconut milk, gently spiced and subtly sweet.
Ratatouille NiçoiseProvence, France · medium · 90 minSummer vegetables stewed separately then united, Provence's answer to a garden at peak harvest.
Paella de Verduras (Valencian Vegetable Paella)Valencia, Spain · medium · 60 minSaffron rice cooked wide and shallow until it forms the prized socarrat crust, loaded with market vegetables.
Gemista (Stuffed Summer Vegetables)Crete, Greece · medium · 105 minTomatoes and peppers baked slowly around an herbed rice filling, with potatoes roasting in the juices.
Gulyás (Herdsman’s Goulash)Great Hungarian Plain, Hungary · easy · 120 minThe original goulash: a paprika-red beef and vegetable soup-stew born over open fires on the Hungarian plain.
Spaghetti alle VongoleCampania, Italy · medium · 35 minSpaghetti tossed with clams, garlic, white wine, and parsley, the Bay of Naples in eight ingredients.
Bramboráky (Potato Pancakes)Bohemia, Czechia · easy · 40 minCrisp-edged garlicky potato pancakes flecked with marjoram, Bohemia’s answer to any hour of hunger.
Stuffat tal-Fenek (Rabbit Stew)Valletta, Malta · medium · 145 minMalta’s national dish: slow-braised rabbit in red wine, tomato, and bay, the centerpiece of a village fenkata feast.
Sarma (Sour Cabbage Rolls)Šumadija (Belgrade), Serbia · medium · 190 minSour-cabbage leaves rolled around spiced meat and rice, braised low over smoked ribs, the dish that anchors every Serbian slava.
Brudet (Dalmatian Fish Stew)Dalmatia, Croatia · medium · 70 minAn Adriatic stew of mixed fish simmered in a tomato, onion, garlic and white-wine base, traditionally served over soft polenta.
Dalmatinska PašticadaDalmatia, Croatia · advanced · 250 minBeef larded and marinated in wine and vinegar, then braised a full day with prunes into a sweet-dark Adriatic feast.
Bigos (Hunter’s Stew)Masovia (Warsaw), Poland · medium · 175 minSauerkraut and fresh cabbage slow-cooked with assorted meats, mushrooms, and prunes, Poland’s national stew, better each day.
RinderrouladenRhineland, Germany · medium · 150 minThin beef rolled around mustard, bacon, onion, and pickle, braised into a deep gravy, Sunday dinner across Germany.
Bœuf BourguignonBurgundy, France · medium · 210 minBeef braised in Burgundy red wine with pearl onions, mushrooms, and bacon until the sauce turns to velvet.
MarmitakoBasque Country, Spain · easy · 60 minA Basque tuna and potato stew built on choricero pepper pulp, fishermen’s food, cooked on the boat between catches.
JotaLjubljana, Slovenia · easy · 110 minA Ljubljana stew of soured sauerkraut, borlotti beans, potato, and smoked pork, winter in a pot.
Tavče GravčeSkopje, North Macedonia · easy · 95 minNorth Macedonia's national dish: white beans baked in a clay pan with paprika, peppers, and mint.
RibollitaTuscany, Italy · easy · 95 minA thick Tuscan "reboiled" soup of cannellini beans, cavolo nero, and day-old bread.
Pulpo a la GallegaGalicia, Spain · medium · 75 minTender boiled octopus on soft potato, dusted with smoked paprika and coarse salt, Galicia's festival dish.
MulgikapsadTartu, Estonia · easy · 135 minSauerkraut braised with pork and pearl barley until soft, sweet, and deeply savory, southern Estonia's pride.
SheftaliaNicosia, Cyprus · medium · 50 minHerby caul-wrapped sausages of pork and onion, charcoal-grilled and tucked into pita with salad.
TrinxatAndorra la Vella, Andorra · easy · 50 minMountain cabbage and potato mashed together, then crisped in a pan with bacon like a rustic Pyrenean rösti.
Bacalhau à BrásLisbon, Portugal · medium · 45 minShredded salt cod tangled with straw-thin fried potatoes and softly scrambled egg, dotted with olives.
Irish StewMunster, Ireland · easy · 140 minA gentle, honest stew of lamb, potato, and onion slow-simmered into pure comfort.
FårikålVestland (Bergen), Norway · easy · 135 minNorway's national dish: lamb and cabbage layered with whole peppercorns and simmered until tender.
KavarmaSofia, Bulgaria · easy · 95 minA slow-cooked Bulgarian clay-pot stew of meat, peppers, onions, and mushrooms in a savory sauce.
StocafiMonaco, Monaco · medium · 100 minMonaco's stockfish stew, simmered in tomato, wine, olives, and herbs until rich and tender.
Pollo alla CacciatoraTuscany, Italy · easy · 75 minBone-in chicken browned and braised the hunter's way with rosemary, sage, red wine, a little tomato, and black olives.
Piri-Piri ChickenLisbon, Portugal · easy · 60 minA spatchcocked chicken marinated in a fiery bird's-eye chile, garlic, lemon, and paprika sauce, then charcoal-grilled and basted until charred.
Crni Rižot (Black Cuttlefish Risotto)Dalmatia, Croatia · medium · 70 minA jet-black Adriatic risotto of cuttlefish braised with garlic, white wine, and its own ink, stirred glossy with rice and no cheese.
KebapcheSofia, Bulgaria · easy · 35 minSkinless minced-meat sausages seasoned heavily with cumin and pepper, kneaded until springy and grilled over charcoal until smoky and charred.
Karjalanpaisti (Karelian Hot Pot)North Karelia, Finland · easy · 200 minFinland's national dish: cubes of beef and pork layered with onion, bay, allspice and peppercorns and slow-braised in the oven until meltingly tender, served with potatoes and lingonberry.
Dublin CoddleMunster, Ireland · easy · 140 minA pale one-pot Dublin stew of pork sausages, bacon, onions and potatoes gently simmered in a light broth until the potatoes begin to thicken it.
Erwtensoep (Snert)Gelderland, Netherlands · easy · 170 minA thick winter split pea soup simmered with pork until the peas collapse, finished with slices of smoked rookworst sausage.
Schweinshaxe (Roast Pork Knuckle)Bavaria (Munich), Germany · advanced · 200 minA whole pork knuckle simmered in beer and aromatics, then roasted hot until the rind blisters into glassy crackling and the meat pulls from the bone, the Bavarian beer-hall centrepiece.
Berner PlatteBern, Switzerland · medium · 180 minBern's great festive platter: boiled beef, smoked pork, bacon and sausage heaped over sauerkraut, dried beans and potatoes.
Bosanski LonacSarajevo, Bosnia & Herzegovina · easy · 240 minThe "Bosnian pot": chunks of beef and vegetables layered raw in a tall pot and slow-cooked for hours into a rich stew.
KjötsúpaReykjavík, Iceland · easy · 95 minIceland's beloved lamb-and-root-vegetable soup: bony lamb simmered with potato, carrot, swede and cabbage.
Jani me FasuleTirana, Albania · easy · 165 minThe Albanian white-bean stew: creamy beans slow-simmered with onion, paprika, tomato and olive oil, brightened with mint.
Turli TavaSkopje, North Macedonia · easy · 150 minA Macedonian clay-pot bake of mixed summer vegetables and meat, slow-roasted together until everything melts into one dish.
Selsko MesoSkopje, North Macedonia · easy · 155 minMacedonian "village meat": pork and mushrooms slow-baked in a clay pot with onion and paprika until meltingly tender.
MulgipuderTartu, Estonia · easy · 60 minA UNESCO-listed Estonian comfort dish: potatoes and barley boiled together and mashed, topped with fried bacon and onion.
Skābu Kāpostu ZupaRiga, Latvia · easy · 110 minA hearty Latvian winter soup of sauerkraut and smoked pork thickened with barley, tangy and warming.
RaštanCetinje, Montenegro · easy · 110 minA rustic Montenegrin stew of wild kale (raštan) slow-simmered with smoked meat, potato and onion.
KleftikoNicosia, Cyprus · easy · 260 minCyprus's celebrated slow-roasted lamb: sealed with lemon, garlic, oregano, cinnamon and potatoes until it falls off the bone.
Louvi me LahanaNicosia, Cyprus · easy · 55 minA simple Cypriot Lenten staple: black-eyed beans simmered with chard and dressed warm with olive oil and lemon.
Truita de Riu a l'AndorranaAndorra la Vella, Andorra · easy · 30 minAndorra's mountain-river trout, floured and pan-fried, then topped with fatty cured ham whose oil flavours the fish.
CunilloAndorra la Vella, Andorra · medium · 120 minA Pyrenean rabbit stew simmered slowly in a herbed tomato and garlic sauce until fork-tender.
Tavë me PreshPristina, Kosovo · easy · 95 minA Kosovar leek bake: sweet caramelised leeks layered with paprika-spiced minced meat and slow-baked in one dish.
Speca të MbushuraPristina, Kosovo · medium · 105 minBell peppers stuffed with beef and rice, baked upright in tomato sauce until the skins slump and the rice plumps.
Fagioli con le CoticheCity of San Marino, San Marino · medium · 210 minA hearty Sammarinese Christmas soup of borlotti beans stewed with pork rind in a garlicky tomato sauce.
Carciofi alla RomanaVatican City, Vatican City · medium · 60 minWhole Roman artichokes stuffed with garlic and wild mint, then braised upright in olive oil and water until meltingly tender.
Cochinita PibilYucatán, Mexico · medium · 235 minPork marinated blaze-orange in achiote and sour orange, wrapped in banana leaves and roasted until it shreds itself.
Chicken & Andouille GumboLouisiana, United States · advanced · 120 minA dark-roux gumbo built on the holy trinity, simmered with smoky sausage and served over rice.
Jerk ChickenKingston (Surrey), Jamaica · medium · 65 minChicken marinated in scallion, thyme, allspice, and Scotch bonnet, grilled low and smoky.
Curry GoatKingston (Surrey), Jamaica · medium · 180 minBone-in goat marinated in Jamaican curry and green seasoning, then braised slow with allspice, thyme, and Scotch bonnet until it falls from the bone.
Lomo SaltadoLima, Peru · easy · 35 minBeef flash-fried in a smoking wok with soy, vinegar, tomatoes, and fries, Lima's Chinese-Peruvian icon.
Moqueca Baiana (Bahian Fish Stew)Bahia, Brazil · easy · 45 minFish simmered in coconut milk, dendê palm oil, peppers, and lime in a clay pot, the taste of the Bahian coast.
LocroMendoza, Argentina · medium · 210 minThe thick national stew of white hominy, beans, and squash slow simmered with beef, pork, and chorizo, finished with a spicy paprika oil.
Green Chile StewNew Mexico, United States · easy · 95 minPork simmered with roasted green chiles and potatoes, the smell of a New Mexico autumn in a pot.
Ropa ViejaHavana, Cuba · medium · 170 minBeef braised and shredded into a rich tomato-pepper sofrito, Cuba’s national dish, named "old clothes."
Porotos GranadosCentral Valley, Chile · easy · 60 minSummer stew of fresh beans, corn, squash, and basil, Chile’s pre-Columbian trinity in one pot.
Diri Kolé ak PwaOuest (Port-au-Prince), Haiti · easy · 65 minHaiti’s national rice and beans: red beans cooked into coconut-scented rice with thyme, clove, and Scotch bonnet.
Pepián de PolloSacatepéquez (Antigua), Guatemala · medium · 75 minChicken in a deep, toasty sauce of charred tomatoes, chiles, and ground seeds, Guatemala’s Mayan-rooted national stew.
Texas Chili con CarneTexas, United States · medium · 175 minChunks of beef braised in a pure dried-chile sauce, no beans, no tomato, no apologies. Thickened with masa.
BirriaJalisco, Mexico · medium · 210 minJalisco’s chile-marinated slow braise, served as a rich consomé with tortillas, or griddled into dripping quesabirria tacos.
CasadoSan José, Costa Rica · easy · 60 minThe soda-counter plate that "marries" rice, black beans, sweet plantains, salad, and a griddled protein.
Ahi PokeHawai‘i, United States · easy · 20 minHawai‘i’s original fish salad: cubed raw ahi with soy, sesame oil, sweet onion, and limu, over warm rice.
FeijoadaRio de Janeiro, Brazil · medium · 180 minBrazil’s black-bean and smoked-meat feast, simmered for hours and served with rice, greens, orange, and farofa.
Pozole VerdeGuerrero, Mexico · medium · 85 minHominy and chicken in a bright green broth of tomatillos, pepitas, and herbs, Guerrero’s Thursday ritual bowl.
Guyanese PepperpotDemerara (Georgetown), Guyana · medium · 170 minMeat slow-simmered in cassareep, cinnamon, and hot pepper until glossy black, the Amerindian-rooted Christmas classic.
Sancocho de GallinaPanama City, Panama · easy · 95 minA restorative hen soup with yam, yuca, and a mountain of culantro, Panama’s cure for everything from hangovers to heartbreak.
Mole PoblanoPuebla, Mexico · advanced · 150 minThe legendary dark mole, dozens of chiles, spices, seeds, and a whisper of chocolate, over turkey or chicken.
MofongoSan Juan, Puerto Rico · medium · 45 minFried green plantains mashed with garlic and crackling pork, mounded and filled with garlicky shrimp or stew.
CioppinoCalifornia (San Francisco), United States · medium · 60 minSan Francisco’s Italian-immigrant seafood stew, crab, clams, and fish in a garlicky tomato-wine broth, eaten with sourdough.
Belizean Stew ChickenBelize City, Belize · easy · 80 minChicken marinated in recado rojo, browned in caramelized sugar, and stewed dark, served with rice and beans.
CevicheLima, Peru · easy · 25 minFresh white fish cured in lime "leche de tigre" with red onion, chili, and cilantro, Peru's national dish.
Bandeja PaisaAntioquia, Colombia · medium · 90 minA groaning platter of red beans, rice, chicharrón, beef, chorizo, fried egg, plantain, and arepa.
Oil DownSt. George's, Grenada · medium · 115 minGrenada's one-pot national dish: breadfruit, salted meat, dumplings, and callaloo cooked down in coconut milk and turmeric.
Fungee and PepperpotSt. John's, Antigua and Barbuda · medium · 85 minAntigua's national dish: cornmeal fungee dumpling served with a thick stewed pepperpot of greens and meat.
Goat WaterBasseterre, Saint Kitts and Nevis · medium · 175 minA rich, spiced goat stew thickened with breadfruit or flour and scented with clove and rum, the Saturday pot.
Callaloo and CrabRoseau, Dominica · medium · 80 minDasheen (taro) leaves simmered with coconut, aromatics, and land crab into a lush green one-pot.
Roast Breadfruit and Fried JackfishKingstown, Saint Vincent and the Grenadines · medium · 75 minThe national dish of St. Vincent: fire-roasted breadfruit with seasoned fried jackfish and a tomato sauce.
PelauPort of Spain, Trinidad & Tobago · medium · 80 minA one-pot of caramel-browned chicken, rice, and pigeon peas cooked in coconut milk.
SilpanchoLa Paz, Bolivia · medium · 55 minA Cochabamba plate of rice, potato, a thin breaded beef cutlet, and a fried egg over chopped salad.
VahoManagua, Nicaragua · medium · 150 minA steamed Nicaraguan feast of marinated beef, green and ripe plantains, and yuca layered in banana leaves.
La Bandera DominicanaCibao, Dominican Republic · easy · 75 minThe Dominican everyday plate: white rice, stewed red beans, and braised meat, often with fried plantain.
Pollo con TajadasSan Pedro Sula, Honduras · easy · 50 minHonduran fried or grilled chicken over crisp green-plantain chips with cabbage slaw and sauces.
Bahamian Stew FishNassau, Bahamas · easy · 60 minFish simmered in a dark browned-flour gravy with tomato, thyme, and lime, a Bahamian breakfast-to-dinner staple.
Saint Lucian BouyonCastries, Saint Lucia · medium · 115 minA one-pot soup-stew of salted pig tail, beans, ground provisions, dumplings, and greens in a coconut broth.
Codfish and PotatoesHamilton, Bermuda · easy · 60 minBermuda's traditional Sunday plate: salt cod and potatoes with egg, avocado, banana, and a tomato or egg sauce.
Kak'ik (Q'eqchi' Turkey Soup)Sacatepéquez (Antigua), Guatemala · medium · 120 minA clear, deep-red Maya turkey soup built on a charred recado of tomato, tomatillo, and smoky cobanero chile, finished with mint and cilantro.
Tamales ColoradosSacatepéquez (Antigua), Guatemala · advanced · 150 minSoft corn masa tinted with a red recado of tomato, chile, and toasted seeds, wrapped around pork with an olive, and steamed in banana leaf.
Tira de Asado con ChimichurriMontevideo, Uruguay · medium · 140 minCross-cut beef short ribs salted and grilled slowly over wood embers until the fat renders, served with a sharp garlic and parsley chimichurri.
Arroz con Pollo a la CubanaHavana, Cuba · easy · 70 minChicken browned and simmered into golden rice with a sofrito of onion, pepper, and garlic, tomato, dry wine, saffron, pimientos, and peas.
Guyanese Chicken Chow MeinDemerara (Georgetown), Guyana · easy · 45 minSeasoned noodles tossed with cassareep-marinated chicken, bora beans, and crisp vegetables in a savoury five-spice and soy sauce.
MetemgeeDemerara (Georgetown), Guyana · medium · 70 minGround provisions and plantain simmered in coconut milk until creamy, with fluffy steamed dumplings (duff) and fried fish on top.
Seco de Pollo (Chicken Stew)Pichincha (Andes), Ecuador · medium · 80 minChicken braised slowly in a sauce of tomato, onion, peppers, cilantro and beer until tender and glossy, served over rice.
Asado Negro (Black Roast)Caracas, Venezuela · advanced · 200 minA lean beef roast seared in caramelised panela and braised for hours in wine and aromatics into a glossy, near-black gravy.
Pique a lo MachoLa Paz, Bolivia · medium · 55 minA big shared platter of seared beef and sausage over fries, with onion, tomato and fiery locoto, crowned with egg.
TamalesMichoacán, Mexico · advanced · 135 minCorn masa spread on husks, filled with chicken in salsa verde and steamed, the fragrant parcels made in big batches for Dia de los Muertos and set on the ofrenda to feed returning souls.
Antiguan SaltfishSt. John's, Antigua and Barbuda · easy · 50 minSalt cod soaked, flaked, and sauteed with onion, sweet pepper, tomato, garlic, and thyme; Antigua's savoury saltfish, the classic partner to fungie, chop-up, or ducana.
Bajan Fried Flying FishBridgetown, Barbados · medium · 35 minFlying fish fillets marinated in Bajan green seasoning, coated in seasoned crumbs, and pan-fried golden; the everyday protein of Barbados and the star of the Oistins fish fry.
Belizean Rice and BeansBelize City, Belize · easy · 55 minRed kidney beans and rice cooked together in coconut milk until fluffy and fragrant; the Sunday staple of Belize, quite distinct from stew beans served over rice.
HudutBelize City, Belize · medium · 60 minThe Garifuna signature of Belize: fish simmered in a coconut broth called sere, served with fu-fu, green and ripe plantains pounded into a soft, sticky mash.
Olla de CarneSan José, Costa Rica · medium · 180 minCosta Rica's weekend pot of meat: beef simmered with a rainbow of root vegetables, corn, chayote, and plantain into a rich, nourishing broth, served with rice.
Dominica SancocheRoseau, Dominica · easy · 50 minDominica's Creole-season saltfish sancoche: flaked salt cod simmered in a curried coconut milk sauce with seasoning peppers and okra, served with provisions.
Sancocho DominicanoCibao, Dominican Republic · advanced · 195 minThe Dominican Republic's legendary celebration stew: several meats simmered for hours with yuca, yautía, plantain, and pumpkin into a thick broth, served with rice and avocado.
Sopa de PataSan Salvador, El Salvador · advanced · 210 minA hearty Salvadoran cow's-foot and tripe soup, tinted red with annatto and loaded with yuca, chayote, corn, and cabbage, finished with lime and cilantro.
Grenadian Curried LambiSt. George's, Grenada · medium · 95 minLambi (conch) tenderized and simmered in a fragrant curried coconut sauce with onion, tomato, thyme, and scotch bonnet; a prized Grenadian seafood dish.
GriotOuest (Port-au-Prince), Haiti · medium · 120 minHaiti's beloved fried pork: shoulder washed in citrus, marinated in epis, simmered tender, then fried until the edges crackle, served with fiery pikliz.
TapadoSan Pedro Sula, Honduras · medium · 75 minThe Garifuna coconut seafood stew of Honduras' Caribbean coast: fish and shrimp layered over green plantain and yuca and simmered in fresh coconut milk.
NacatamalManagua, Nicaragua · advanced · 300 minNicaragua's grand Sunday tamal: seasoned corn masa filled with marinated pork, rice, potato, tomato, and mint, wrapped in plantain leaves and steamed for hours.
Ropa Vieja PanameñaPanama City, Panama · medium · 175 minPanama's shredded beef: flank steak simmered tender then stewed in a sofrito of tomato, peppers, and onion with olives, capers, and culantro, served over rice.
PernilSan Juan, Puerto Rico · medium · 390 minPuerto Rico's holiday centrepiece: a bone-in pork shoulder seasoned to the core with garlic, oregano, and adobo, slow-roasted until tender with crackling cuerito.
Kittitian PelauBasseterre, Saint Kitts and Nevis · medium · 80 minThe signature one-pot rice of St Kitts and Nevis: chicken caramelised in burnt sugar then cooked down with rice, pigeon peas, and coconut milk until golden.
Saint Lucian Chicken CurryCastries, Saint Lucia · easy · 60 minA homely Saint Lucian curry of marinated chicken and potatoes simmered in an aromatic Madras curry sauce, served over rice.
Trinidadian Curry GoatPort of Spain, Trinidad & Tobago · medium · 120 minGoat marinated in green seasoning and slow-curried with Trinidad curry powder, geera, and masala until fork-tender; the special-occasion dish served with roti.
Vincentian Fish BlaffKingstown, Saint Vincent and the Grenadines · easy · 40 minFirm white fish marinated in lime, garlic, and herbs then gently poached in its own aromatic broth; a Creole classic of Saint Vincent and the Grenadines.
So'o YosopyAsunción, Paraguay · medium · 50 minA thick Guarani beef soup of finely ground meat and a little rice, stirred constantly into a smooth, savoury broth and served with cassava.
Pindasoep met Tom TomParamaribo, Suriname · medium · 85 minA rich, gently spicy Surinamese peanut soup with chicken and a whole hot pepper, served over tom tom, soft dumplings of mashed green plantain.
Kokoda (Fijian Coconut Ceviche)Viti Levu, Fiji · easy · 30 minFresh fish "cooked" in lime, then mellowed in rich coconut cream with chili, onion, and tomato.
Palusami (Baked Coconut Taro Parcels)Upolu, Samoa · easy · 80 minTaro leaves wrapped around rich coconut cream and onion, baked until silky, the crown of the umu feast.
Boil-Up with DoughboysWaikato, New Zealand · easy · 110 minA one-pot Māori classic: pork, kūmara, potatoes, and watercress simmered together, with dumplings dropped in at the end.
Highlands Mumu (Earth-Oven Vegetables)Highlands, Papua New Guinea · easy · 100 minSweet potato, greens, corn, and coconut milk steamed in banana leaves, an oven-friendly take on the mumu feast.
Lū PuluTongatapu, Tonga · easy · 110 minTaro-leaf parcels of seasoned beef and onion drowned in coconut cream, baked low until silken, Tonga’s Sunday centerpiece.
Lap LapEfate (Port Vila), Vanuatu · medium · 130 minGrated root vegetables and coconut cream wrapped in banana leaf and baked in an earth oven, Vanuatu's national dish.
Ika MataRarotonga, Cook Islands · easy · 25 minRaw fish cured in lime and bathed in fresh coconut cream with cucumber, tomato, and spring onion.
DemokNgerulmud, Palau · easy · 70 minA rich Palauan taro-leaf soup thickened with coconut cream and studded with crab or fish.
Babai with Coconut FishTarawa, Kiribati · medium · 90 minGrated giant swamp taro (babai) steamed with coconut cream, served with reef fish poached in coconut.
Bwiro with FishMajuro, Marshall Islands · medium · 65 minPreserved-breadfruit dumplings in sweet coconut, served with grilled reef fish.
Coconut Crab with TaroPalikir, Micronesia · medium · 60 minPrized coconut crab simmered in its own fat with coconut cream, served with steamed taro.
Coconut FishYaren, Nauru · easy · 30 minNauru's national dish: freshly caught tuna diced raw and steeped in thick coconut cream with lime, served cool with rice.
Fish with Slippery Cabbage & KumaraHoniara, Solomon Islands · easy · 55 minReef fish and kumara simmered in coconut cream with slippery cabbage (aibika) greens.
Pulaka with Coconut FishFunafuti, Tuvalu · medium · 75 minEarthy swamp-taro pulaka served with fish baked in coconut cream, the mainstay of atoll life.
Lo'i Feke (Octopus in Coconut Cream)Tongatapu, Tonga · medium · 55 minTender octopus simmered gently with onion in thick coconut cream, a simple three-part island dish.
Aelan Kabis (Island Cabbage in Coconut Milk)Efate (Port Vila), Vanuatu · easy · 25 minIsland cabbage leaves simmered in coconut milk with onion, the everyday green of the Vanuatu table.
Eke Takare (Curried Octopus in Coconut Cream)Rarotonga, Cook Islands · medium · 95 minTender octopus simmered in a lightly curried coconut cream sauce, a Cook Islands seafood favourite served with rice or taro.
Aigir (Tolai Coconut Chicken)Highlands, Papua New Guinea · medium · 55 minChicken, kaukau and island greens cooked fast in fresh coconut cream brought to the boil with fire-heated stones, the signature dish of the Tolai people.
Slippery Cabbage with Ngali NutHoniara, Solomon Islands · easy · 35 minSlippery cabbage greens cooked and coated with pounded ngali nut, featuring the sacred indigenous nut of the Solomon Islands.
Reef Fish in Coconut MilkNgerulmud, Palau · easy · 35 minFresh reef fish gently simmered in coconut milk with onion, ginger and turmeric, a straightforward Palauan preparation of the day's catch.
Kon (Chuukese Pounded Breadfruit)Palikir, Micronesia · medium · 60 minRipe breadfruit boiled and pounded hot with coconut milk into a creamy paste, a ceremonial food of Chuuk served with fish or chicken.
Barramundi in Banana LeafMajuro, Marshall Islands · easy · 50 minA whole reef fish seasoned simply, wrapped tight in banana leaves and baked until sweet and buttery, one of the national dishes of the Marshall Islands.
Crab in LoloFunafuti, Tuvalu · medium · 55 minCrab simmered in lolo, a rich coconut-cream sauce with onion and garlic, a celebration dish of Tuvalu where the prized coconut crab is reserved for feasts.
Fish Baked in Coconut and PandanusYaren, Nauru · easy · 55 minFresh reef fish baked in coconut cream and wrapped with fragrant pandanus leaf, the everyday cooked counterpart to Nauru's raw coconut fish.
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