Collection
Egg-Free Recipes from Around the World
Every dish here is naturally egg-free, no substitutions needed, and comes from a real culinary tradition somewhere on the map. Prefer to wander? On any recipe you can toggle egg-free and the ingredients rewrite themselves with regional swaps.
952 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.
Misir Wot (Spiced Red Lentil Stew)Amhara, Ethiopia · easy · 60 minRed lentils melted into a deep, chili-red stew built on berbere spice and slow-caramelized onions.
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.
Ta'ameya (Egyptian Falafel)Cairo, Egypt · medium · 40 minEgypt’s own falafel, made from split fava beans instead of chickpeas, packed with herbs for a vivid green centre and fried to a shattering crisp.
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.
Dholl PuriPort Louis, Mauritius · medium · 70 minFeather-soft flatbreads with ground split peas hidden in the dough, folded around bean curry and chutney.
Ful MedamesAlexandria, Egypt · easy · 35 minSlow-cooked fava beans mashed with cumin, lemon, and olive oil, the breakfast that has powered Egypt for millennia.
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.
SuyaKano (North), Nigeria · easy · 42 minThin beef skewers crusted in spicy, nutty yaji spice and grilled over coals, northern Nigeria’s legendary night-market snack.
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.
MolokhiaCairo, Egypt · easy · 40 minFinely minced jute leaves cooked into a green, garlicky soup finished with a sizzling coriander-garlic ta’leya.
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.
Pasta al Sugo e BerbereAsmara, Eritrea · easy · 45 minSpaghetti tossed in silsi, the Eritrean tomato sauce spiked with berbere, the everyday pasta of Asmara.
TibsiAsmara, Eritrea · medium · 40 minCubes of beef seared hard with onion, green chili and berbere until the edges brown, an Eritrean celebration dish 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.
Langouste à la VanilleMoroni, Comoros · medium · 45 minSpiny lobster gently cooked in a fragrant sauce of vanilla, cream, and lime, the Comoros on a plate.
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.
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.
Latchiri e KossamConakry, Guinea · medium · 75 minHand-rolled maize couscous steamed fine and served with cool, tangy curdled milk, the Fula celebration dish of Guinea.
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.
MéchouiNouakchott, Mauritania · medium · 230 minWhole lamb (or a shoulder) slow-roasted with cumin and salt until falling off the bone, desert feast food.
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.
Arroz de FolhaSão Tomé, São Tomé and Príncipe · medium · 70 minSeasoned rice bloomed in red palm oil, parcelled in banana leaves and steamed until the leaf perfumes the grain, a festive Santomean dish.
Seychellois Fish CurryVictoria, Seychelles · easy · 50 minA fragrant Creole coconut fish curry brightened with lime, ginger, and fresh curry leaves.
WalwalJuba, South Sudan · medium · 55 minThe Nilotic staple: sorghum or millet flour rolled by hand into couscous-like granules and boiled into a thick porridge, eaten with milk or thin yoghurt.
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.
BaghrirMarrakesh-Safi, Morocco · easy · 35 minSpongy "thousand-hole" semolina pancakes drenched in a warm honey-and-butter syrup.
ChechebsaAmhara, Ethiopia · easy · 35 minShredded flatbread tossed in spiced niter kibbeh and berbere, a warm, savory Ethiopian breakfast.
Akara and OgiLagos, Nigeria · medium · 45 minFluffy black-eyed pea fritters with ogi, a smooth fermented corn pap, a classic Nigerian breakfast pair.
FondéDakar, Senegal · easy · 35 minA comforting Senegalese millet porridge cooked with milk, sugar, and a hint of orange-flower or nutmeg.
Hausa Koko and KooseAshanti, Ghana · medium · 45 minA spiced fermented millet porridge with koose, crisp black-eyed pea fritters, Ghana's classic Ghanaian breakfast.
Mieliepap with AmasiKwaZulu-Natal, South Africa · easy · 25 minSoft maize porridge served with amasi, tangy cultured milk, an everyday South African breakfast.
UjiNairobi, Kenya · easy · 25 minA smooth, slightly sour fermented millet-and-sorghum porridge, sipped warm to start the day.
MaandaziZanzibar, Tanzania · easy · 40 minLightly sweet East African fried dough triangles scented with cardamom and coconut.
Bouillie d'ArachideAbidjan (Lagunes), Côte d’Ivoire · easy · 30 minA creamy Ivorian peanut-and-millet breakfast porridge sweetened and scented with nutmeg.
BadjiasMaputo, Mozambique · easy · 30 minCrisp Mozambican chickpea-flour fritters flecked with onion and served with fiery piri-piri.
MsemenAlgiers, Algeria · medium · 50 minFlaky square semolina flatbreads folded in layers and griddled, served with honey or jam.
Puff-Puff and BeansLittoral (Douala), Cameroon · medium · 55 minSweet fried dough balls served with a savory stewed bean pot, a filling Cameroonian breakfast.
BotaHarare, Zimbabwe · easy · 25 minA soft, thin maize-meal breakfast porridge enriched with peanut butter and a little sugar.
Mofo GasyAnalamanga (Antananarivo), Madagascar · medium · 35 minSlightly sweet fermented rice-flour cakes griddled in round moulds, "Malagasy bread" for breakfast.
DiphaphathaGaborone, Botswana · easy · 30 minSoft Botswana griddle breads: quick, dense little flatbread rounds cooked in a dry pan and split with butter or jam for breakfast.
Farata with Butter Bean CurryPort Louis, Mauritius · medium · 55 minFlaky griddled flatbread (farata) served with a light butter-bean curry, a popular Mauritian breakfast.
MikateKinshasa, DR Congo · easy · 40 minSweet Congolese fried dough balls, golden, pillowy, and dusted with sugar, for breakfast with tea.
SfinzTripoli, Libya · medium · 40 minStretchy, lacy fried dough eaten warm with honey or date syrup, a Libyan weekend breakfast.
CanjeeroMogadishu, Somalia · medium · 35 minA thin, spongy fermented pancake (laxoox) eaten with a drizzle of sesame oil, sugar, or stew.
GurasaKhartoum, Sudan · easy · 35 minA thick, soft Sudanese griddle pancake eaten with a stew or with sugar and ghee for breakfast.
MaasaBamako, Mali · medium · 40 minMalian pancake-doughnuts: lightly fermented rice-and-millet batter fried into golden puffs and dusted with sugar, sold hot from roadside pans.
Ibijumba n'IkivugutoKigali, Rwanda · easy · 30 minThe classic Rwandan breakfast: warm boiled sweet potatoes served with ikivuguto, a tangy cultured fermented milk.
VitumbuwaLusaka, Zambia · easy · 35 minLightly sweet Zambian rice-flour fritters, crisp outside and fluffy within, for breakfast with tea.
Cuscuz DoceSantiago (Praia), Cape Verde · medium · 55 minA steamed cornmeal cake, faintly sweet, eaten warm with butter, honey, or milk for breakfast.
Kicha Fit-fitAsmara, Eritrea · easy · 35 minShredded flatbread tossed with spiced clarified butter and berbere, a warming Eritrean breakfast.
AbloCotonou, Benin · medium · 45 minSoft, slightly sweet steamed rice-and-corn cakes eaten plain or with a spicy sauce for breakfast.
AyimolouLomé, Togo · easy · 60 minA one-pot of rice and beans cooked together and served with a spicy pepper sauce, Togo's breakfast.
Sierra Leonean Fry FryFreetown, Sierra Leone · easy · 40 minA plate of assorted fried things with a peppery gravy to dip them in, the Freetown street breakfast.
LahohDjibouti City, Djibouti · medium · 35 minA soft, honeycombed fermented pancake eaten with ghee and honey or a spicy stew in Djibouti.
Bouillie de BananeLibreville, Gabon · easy · 30 minA smooth Gabonese plantain porridge, gently sweet and spiced, to start a rainforest morning.
MassaOuagadougou, Burkina Faso · medium · 35 minLittle fermented millet fritters, crisp and tangy, sold hot with a spicy or sweet topping in Burkina Faso.
Ibitoke n'IbiharageBujumbura, Burundi · easy · 55 minBurundi's beans and plantains: red beans and green cooking bananas simmered together with onion and warm spice into a filling plate.
BeignetsBangui, Central African Republic · easy · 40 minCentral African breakfast doughnuts: puffy, golden yeasted fritters fried fresh at dawn and dusted with sugar, eaten with sweet coffee.
KisserN'Djamena, Chad · medium · 35 minChadian sourdough crepes: thin, tangy fermented millet pancakes griddled soft and lacy, torn and dipped into sauce or eaten with sugar.
Beignets CongolaisBrazzaville, Republic of the Congo · medium · 105 minPuffy, faintly sweet fried dough balls sold hot on Brazzaville street corners and eaten with sweet coffee at daybreak.
UmncushuMbabane, Eswatini · easy · 135 minSwazi samp and beans: dried maize kernels and sugar beans slow-boiled together until soft and creamy, a homely Eswatini staple.
TapalapaBanjul, The Gambia · medium · 50 minThe Gambia's daily bread: a crusty, dense baton of mixed millet, maize, and wheat flours, baked in a clay oven and torn open for breakfast.
LafidiConakry, Guinea · easy · 40 minA Guinean morning plate: okra and garden-egg eggplant mashed with chili and fermented locust bean, spooned over rice with a slick of red palm oil.
FidjósBissau, Guinea-Bissau · easy · 30 minBissau breakfast fritters: a mashed-banana and flour batter fried into small golden puffs, sold in paper cones on the morning streets.
MakoenyaMaseru, Lesotho · easy · 40 minGolden Basotho fat cakes: crisp-edged deep-fried dough balls, soft and lightly sweet inside, sold hot from street stands for breakfast.
ZitumbuwaLilongwe, Malawi · easy · 25 minMalawian banana fritters: very ripe bananas bound with a little cornmeal and deep-fried into sweet, golden, craggy morsels.
LakhNouakchott, Mauritania · medium · 35 minSteamed millet couscous under cool sweetened curdled milk and fresh grated coconut, the Sahelian sweet Mauritania makes to mark the end of Ramadan.
Fura da NonoNiamey, Niger · medium · 40 minSpiced millet dough balls broken into cool soured milk and sweetened, the iconic Hausa-Fulani breakfast drink-meal of Niger.
Fruta-Pão FritaSão Tomé, São Tomé and Príncipe · easy · 25 minGolden fried breadfruit, crisp outside and fluffy within, eaten with strong island coffee on São Tomé mornings.
Ladob BanannVictoria, Seychelles · easy · 30 minRipe plantains simmered soft in sweet, vanilla-and-nutmeg coconut milk, a Creole breakfast or dessert from the Seychelles.
ComboJuba, South Sudan · easy · 40 minSouth Sudanese greens in peanut sauce: leafy greens simmered with tomato and groundnut paste into a rich, creamy relish, eaten with rice.
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.
LoubiaCasablanca-Settat, Morocco · easy · 105 minWhite beans slow-simmered in a garlicky tomato sauce with cumin and paprika, a humble everyday Moroccan lunch.
TibsAddis Ababa, Ethiopia · easy · 35 minSizzling sautéed beef or lamb with onions, chili, and rosemary, served on injera, a celebratory Ethiopian favorite.
NdambéDakar, Senegal · easy · 75 minA spiced black-eyed pea stew served in a crusty baguette, Senegal's everyday street breakfast-lunch.
ThiakryDakar, Senegal · easy · 40 minSweetened steamed millet couscous folded through vanilla yogurt and cream with raisins, a cool West African pudding.
HawawshiCairo, Egypt · easy · 45 minSpiced minced meat baked inside crisp flatbread until juicy and golden, an Egyptian street sandwich.
Om AliCairo, Egypt · easy · 45 minA warm bread pudding of flaky pastry soaked in sweet spiced milk with nuts and coconut, Egypt's national dessert.
WaakyeGreater Accra, Ghana · easy · 75 minRice and beans cooked with sorghum leaves that tint it reddish-brown, the everyday one-pot lunch of Ghana.
Nkate CakeGreater Accra, Ghana · easy · 25 minA crunchy peanut brittle bound in dark caramel, a popular Ghanaian street sweet sold in cut slabs.
GatsbyWestern Cape, South Africa · easy · 45 minA foot-long roll crammed with meat or masala fillings, hot chips, and peri-peri, Cape Town's legendary sharing sandwich.
MakroudhTunis, Tunisia · medium · 65 minDiamond-shaped semolina pastries filled with spiced date paste and soaked in honey, a Tunisian and Maghrebi classic.
Nyama ChomaNairobi, Kenya · easy · 75 minSimply salted goat or beef slow-grilled over charcoal and eaten with kachumbari and ugali, Kenya's social feast.
KaimatiNairobi, Kenya · medium · 110 minCrisp cardamom-scented dumplings tossed in sugar syrup, a Swahili-coast sweet loved across Kenya.
Zanzibar UrojoZanzibar, Tanzania · medium · 60 minA tangy turmeric-and-mango broth piled with fritters, potato, and crunchy toppings, Zanzibar's famous mix.
KashataZanzibar, Tanzania · easy · 30 minChewy-crisp coconut candy scented with cardamom, a sweet of the Swahili coast.
Attiéké PoissonAbidjan (Lagunes), Côte d’Ivoire · easy · 45 minFermented cassava couscous served with grilled fish and a fresh onion-tomato relish, Côte d'Ivoire's national plate.
MatapaMaputo, Mozambique · medium · 80 minCassava leaves stewed with peanuts, coconut, and prawns, one of Mozambique's most cherished national dishes.
ChakhchoukhaAlgiers, Algeria · medium · 120 minTorn flatbread bathed in a spiced lamb, chickpea, and tomato sauce, an Algerian dish for gatherings.
Kalb el LouzAlgiers, Algeria · medium · 65 minA syrup-soaked semolina cake with an almond heart, fragrant with orange blossom, a jewel of the Algerian Ramadan table.
LuwomboKampala, Uganda · medium · 115 minChicken or beef stewed in a rich groundnut sauce, steamed inside a banana leaf, a royal Ganda dish for celebrations.
KabalagalaKampala, Uganda · easy · 30 minSweet little pancakes of ripe banana and cassava flour fried until golden, a favorite Ugandan snack.
Poulet DGLittoral (Douala), Cameroon · medium · 65 minFried chicken and sweet plantain simmered with peppers and vegetables in a rich tomato sauce, a Cameroonian celebration favorite.
Nyama ne SadzaHarare, Zimbabwe · easy · 75 minBeef stewed with tomato and onion served with stiff maize sadza, the everyday heart of the Zimbabwean table.
Ravitoto sy HenakisoaAnalamanga (Antananarivo), Madagascar · medium · 95 minPounded cassava leaves slow-cooked with pork, garlic, and ginger, one of Madagascar's best-known dishes.
Koba AkondroAnalamanga (Antananarivo), Madagascar · medium · 140 minA dense steamed cake of banana, ground peanuts, and rice flour wrapped in banana leaf, a Malagasy street sweet.
MufeteLuanda, Angola · medium · 65 minGrilled fish with beans, cassava, and sweet potato under a tangy palm-oil and onion sauce, an Angolan coastal feast.
DikgobeGaborone, Botswana · easy · 135 minSamp and beans (or sorghum) slow-cooked soft together into a filling one-pot, a staple of the Botswana table.
NapolitainePort Louis, Mauritius · medium · 45 minTwo crumbly shortbread biscuits sandwiched with jam and coated in bright pink icing, a Mauritian bakery icon.
MadesuKinshasa, DR Congo · easy · 105 minWhite beans simmered in a savory palm-oil, onion, and tomato sauce, an everyday staple of the DR Congo table.
Macaroni ImbakbakaTripoli, Libya · easy · 60 minPasta simmered in a spiced lamb-and-tomato sauce until it absorbs it all, Libya's signature everyday pasta.
GhraybahTripoli, Libya · easy · 38 minMelt-in-the-mouth buttery shortbread scented with a hint of cardamom, a Libyan and Maghrebi celebration cookie.
SuqaarMogadishu, Somalia · easy · 40 minSmall cubes of meat sautéed with potato, peppers, and Somali xawaash spice, a quick everyday dish.
XalwoMogadishu, Somalia · advanced · 75 minA dense, glossy, cardamom-scented sweet set with cornstarch and ghee, the centerpiece of every Somali celebration.
ShaiyahKhartoum, Sudan · easy · 35 minStrips of lamb quickly fried with onion, peppers, and spices, a popular Sudanese meat dish for gatherings.
FakoyeBamako, Mali · medium · 70 minA slippery jute-leaf sauce with meat and smoked fish, served over rice or with tô, a Malian and Sahelian favorite.
Rwandan BrochettesKigali, Rwanda · easy · 50 minMarinated goat skewers grilled over charcoal and served with grilled plantain, Rwanda's favorite social food.
Kapenta with NshimaLusaka, Zambia · easy · 45 minSmall dried fish fried with tomato and onion, served with stiff maize nshima, an everyday Zambian staple.
Pastel com Diabo DentroSantiago (Praia), Cape Verde · medium · 65 minA crisp corn-dough pastry with a spicy tuna filling, whose fiery name means 'pastry with the devil inside'.
Tô with Okra SauceOuagadougou, Burkina Faso · medium · 45 minA smooth, firm millet paste eaten with a slippery okra and tomato sauce, the daily staple lunch of Burkina Faso.
NdagalaBujumbura, Burundi · easy · 30 minTiny silver fish from Lake Tanganyika pan-fried crisp with onion and tomato, a lakeside lunch of Bujumbura.
Wassa-WassaCotonou, Benin · medium · 55 minSteamed yam-flour couscous tossed with a spiced tomato and onion sauce, a northern Beninese lunch staple.
Gozo with Groundnut SauceBangui, Central African Republic · medium · 50 minSmooth cassava fufu served with a rich, savory peanut sauce, an everyday plate across the Central African Republic.
FumbwaBrazzaville, Republic of the Congo · medium · 60 minWild forest greens simmered with groundnut paste, palm oil, and smoked fish into a deep, savory Congolese stew.
Fah-FahDjibouti City, Djibouti · medium · 95 minA fiery, aromatic goat and vegetable soup brightened with green chili and lime, Djibouti's favorite restorative lunch.
Tsebhi BirsenAsmara, Eritrea · easy · 55 minRed lentils simmered with berbere, onion, and tomato into a warming spiced stew, scooped up with injera.
Poisson BraiséLibreville, Gabon · easy · 45 minWhole fish marinated and grilled over coals, served with fried plantain and a fresh tomato-onion relish, Libreville's classic lunch.
DomodaBanjul, The Gambia · medium · 80 minThe Gambian groundnut stew: meat simmered in a thick, tangy peanut sauce with tomato and pumpkin, served over rice.
Sauce GomboConakry, Guinea · easy · 50 minOkra stewed with red palm oil and smoked fish into a glossy, savory sauce, spooned over rice in the Guinean style.
Pescado con YucaMalabo, Equatorial Guinea · easy · 45 minFish braised in a tomato and onion sofrito, served with boiled cassava, a Spanish-inflected coastal lunch of Malabo.
ChabéuBissau, Guinea-Bissau · medium · 50 minFish simmered in a thick red palm-nut sauce with onion, tomato, and chili, served over rice, a signature dish of Guinea-Bissau.
MatabaMoroni, Comoros · medium · 65 minPounded cassava leaves slow-cooked in coconut milk with fish, a fragrant green stew that is Comoros' national dish.
Palm Butter RiceMonrovia, Liberia · medium · 75 minChicken simmered in a rich palm-nut sauce with chili and greens, ladled over rice, one of Liberia's most cherished dishes.
NyekoeMaseru, Lesotho · easy · 105 minA filling one-pot of sorghum and beans simmered slow with pumpkin and onion, the warming everyday lunch of the Lesotho highlands.
Maru wa LahméNouakchott, Mauritania · medium · 90 minMeat and vegetables simmered in a mustard-scented broth, then rice cooked in that broth, the generous communal lunch of the Mauritanian table.
MkhwaniLilongwe, Malawi · easy · 30 minTender pumpkin leaves simmered with groundnut flour into a creamy green relish, eaten with nsima across Malawi.
Vetkoek with MinceWindhoek, Namibia · medium · 120 minGolden fried dough buns split and stuffed with savory curried beef mince, a favorite Namibian street lunch.
Dan WakeNiamey, Niger · medium · 40 minSoft bean-flour dumplings tossed with oil, spice, and onion, a popular Hausa street lunch of Niger.
Kari ZouritVictoria, Seychelles · medium · 80 minOctopus simmered until tender in a fragrant coconut curry with ginger, garlic, and island masala, a Seychelles classic.
Krain KrainFreetown, Sierra Leone · easy · 45 minChopped jute leaves stewed with red palm oil and smoked fish into a savory green sauce, served over rice.
KajaikJuba, South Sudan · easy · 45 minFresh Nile fish simmered in a light tomato and onion stew, a staple lunch along South Sudan's rivers.
Feijoada à SantomenseSão Tomé, São Tomé and Príncipe · easy · 75 minIsland beans simmered with red palm oil, smoked fish, and greens, the São Toméan take on Portuguese-Creole feijoada.
SidvudvuMbabane, Eswatini · easy · 40 minSweet pumpkin cooked down with maize meal into a smooth, comforting porridge, a traditional Eswatini favorite.
NashifN'Djamena, Chad · easy · 40 minGround beef sautéed with tomato, onion, and warm spices into a quick, savory dish eaten with bread or rice in N'Djamena.
DjenkouméLomé, Togo · medium · 60 minA savory red maize-meal paste cooked with tomato and palm oil, served with grilled chicken, a Togolese celebration favorite.
LaduMoroni, Comoros · easy · 35 minToasted ground rice cooked in ghee and bound with sugar, cardamom, and a note of black pepper into fragrant sweet balls, a Comorian teatime treat.
ChakeryBanjul, The Gambia · easy · 35 minSteamed couscous folded through sweetened, vanilla-scented yogurt with raisins and pineapple, a cool Gambian celebration dessert.
Mbatata CookiesLilongwe, Malawi · easy · 35 minSoft, lightly spiced biscuits made from mashed sweet potato, a homey Malawian teatime treat.
Benne CakesFreetown, Sierra Leone · easy · 25 minToasted sesame seeds set in crisp caramel, a simple, ancient West African sweet from Sierra Leone.
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.
MotohoMaseru, Lesotho · easy · 45 minLesotho's fermented sorghum porridge, soured overnight with a tomoso starter and eaten warm by the bowl or thinned into a tangy drink.
MotogoGaborone, Botswana · easy · 25 minBotswana's soft morning sorghum porridge, stirred smooth over a low fire and eaten with sugar and a pour of milk or tangy madila.
Mgaiwa PhalaLilongwe, Malawi · easy · 25 minMalawi's everyday breakfast porridge of whole-ground maize simmered with milk and finished generously with sugar.
AseedaJuba, South Sudan · medium · 30 minSouth Sudan's smooth sorghum dough dome, beaten glossy over the fire and eaten by hand from a shared bowl with mullah stew.
Chura GertehBanjul, The Gambia · easy · 40 minThe Gambia's thick groundnut-and-rice porridge, faintly oily and nutty, served hot with yoghurt or condensed milk.
IncwancwaMbabane, Eswatini · easy · 30 minEswatini's sour fermented maize porridge, tangy from a day or two of natural souring and eaten spoonable or thinned to a drink.
IgikomaKigali, Rwanda · easy · 20 minRwanda's morning porridge of sorghum, maize, and soya flour, whisked smooth and drunk warm and sweet from a mug.
Igikoma cy'UburoBujumbura, Burundi · easy · 20 minBurundi's warming finger-millet porridge, whisked thin and smooth, sweetened, and often enriched with a spoon of roasted groundnut flour.
Bouillie de MilN'Djamena, Chad · easy · 25 minChad's smooth millet breakfast porridge, simmered sweet and finished with a splash of milk, gentle enough for dawn and for small children.
Bouillie de FonioConakry, Guinea · easy · 30 minA creamy Guinean breakfast porridge of tiny fonio grains simmered in water and milk, sweetened and warmed with gentle spice.
Bouillie de ManiocBangui, Central African Republic · easy · 20 minA silky Central African cassava porridge, whisked from the national staple flour and sweetened, often enriched with a spoon of peanut paste.
Papa de ArrozBissau, Guinea-Bissau · easy · 40 minGuinea-Bissau's gentle rice porridge, the national grain simmered soft and loose, sweetened and served with a pour of milk.
Papas de MilhoLuanda, Angola · easy · 25 minAngola's soft maize breakfast porridge of fine fuba cooked smooth, taken sweet with milk and sugar or savoury with a pinch of salt.
MoniBamako, Mali · easy · 40 minMali's millet porridge of tiny hand-rolled flour pearls simmered in tamarind-soured water and sweetened, eaten at breakfast and Ramadan.
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.
Salad Pwason Fime (Smoked Fish Salad)Victoria, Seychelles · easy · 20 minFlaked smoked fish tossed raw with sour green mango, red onion, tomato, and chili in a bright lime and oil dressing.
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.
Gâteau Coco (Fried Coconut Cakes)Abidjan (Lagunes), Côte d’Ivoire · easy · 35 minSmall diamonds of fresh coconut and flour fried until crisp at the edges and fragrant, an Abidjan street sweet.
Kgojwa ya Moretlwa (Wild Berry and Milk Pudding)Gaborone, Botswana · easy · 20 minPounded wild moretlwa berries steeped and whisked into cold sweet milk, a traditional Botswana after-meal sweet.
Ndizi wa Nazi (Plantains in Coconut Milk)Kinshasa, DR Congo · easy · 30 minRipe plantains simmered gently in spiced coconut milk until soft and creamy, a sweet from the DR Congo table.
Basbousa (Semolina Cake in Syrup)Khartoum, Sudan · easy · 55 minA tender semolina cake enriched with yogurt and coconut, soaked in lemon syrup, a much-loved Sudanese sweet.
Meni-Meniyong (Sesame and Honey Brittle)Bamako, Mali · easy · 25 minToasted sesame seeds set in caramelised honey and cut into crunchy fingers, a sweet found in every Malian market.
Mabuyu (Sweet-Coated Baobab Seeds)Lusaka, Zambia · easy · 25 minTangy baobab seeds tumbled in a bright sugar coating, the nostalgic street candy of Zambia.
Himbasha (Celebration Bread)Asmara, Eritrea · medium · 60 minA mildly sweet cardamom bread scored in a sunburst pattern and studded with raisins, Eritrea's festive loaf.
Yovo Doko (Sweet Fritters)Cotonou, Benin · easy · 35 minLight, puffy sweet fried dough balls dusted with sugar, often called the national dessert of Benin.
Galidossi (Gari and Milk Dessert)Lomé, Togo · easy · 15 minCrunchy cassava gari soaked in cold sweet milk with roasted peanuts, a refreshing Togolese street dessert.
Djiboutian Banana FrittersDjibouti City, Djibouti · easy · 25 minLight little fritters of mashed ripe banana and flour scented with nutmeg, fried and dusted with sugar, a Djibouti favourite.
Gapal (Millet and Milk Dessert)Ouagadougou, Burkina Faso · easy · 20 minFine millet blended with tangy yogurt, baobab and ginger into a thick, cool spooning dessert, a Fulani speciality.
Makemba (Sweet Fried Plantain)Brazzaville, Republic of the Congo · easy · 20 minVery ripe plantains fried until caramelised and dusted with cinnamon sugar, a simple Congolese sweet.
Akwadu (Baked Bananas with Coconut)Malabo, Equatorial Guinea · easy · 30 minBananas baked in butter, citrus and honey under a blanket of coconut, a simple Equatoguinean sweet.
Doce de Papaia (Papaya Sweet)Bissau, Guinea-Bissau · easy · 60 minPapaya slowly cooked with sugar, lime and cinnamon until glossy and translucent, a Bissau-Guinean preserve-sweet.
Kanyah (Peanut and Rice Sweet)Monrovia, Liberia · easy · 30 minGround roasted peanuts and toasted rice flour pressed with sugar into a dense, crumbly sweet, a Liberian classic.
Dates Stuffed with ButterNouakchott, Mauritania · easy · 15 minPlump dates split and filled with cardamom-scented butter, a Saharan sweet of Mauritanian hospitality.
Sweet Mahangu PorridgeWindhoek, Namibia · easy · 30 minNamibian pearl millet simmered soft in sweet vanilla cream and served with stewed fruit, a homely dessert.
Alkaki (Fried Wheat Sweet)Niamey, Niger · medium · 60 minCrushed wheat kneaded with milk and butter, shaped, fried and soaked in tamarind sugar syrup, a Zinder speciality.
Nouga Koko ek Bannann (Coconut and Banana Nougat)Victoria, Seychelles · easy · 35 minFreshly grated coconut cooked with sugar and banana into a soft, chewy candy scented with vanilla and nutmeg.
Kuindiong (Semolina Pudding)Juba, South Sudan · easy · 30 minA creamy semolina and yogurt pudding topped with miok, a nutty butter-and-sugar crumble, a Dinka sweet.
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.
Eru (Wild Greens with Waterleaf)Littoral (Douala), Cameroon · medium · 75 minA rich, oily stew of finely shredded eru forest leaves and waterleaf cooked with palm oil, smoked fish and crayfish, eaten with garri or water fufu.
Jollof RiceGreater Accra, Ghana · medium · 80 minLong-grain rice steamed in a reduced, deeply spiced tomato-and-pepper stew until every grain is stained red and the base lightly caramelises.
Ngalakh (Baobab & Peanut Millet Cream)Dakar, Senegal · easy · 45 minSteamed millet couscous folded into a sweet, nutty peanut cream soured with baobab-fruit pulp, chilled and scented with orange-blossom and vanilla.
PotjiekosWindhoek, Namibia · medium · 175 minMeat and root vegetables layered in a three-legged cast-iron pot and slow-cooked undisturbed over coals into a tender, richly spiced stew.
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.
Camarão Grelhado (Grilled LM Prawns)Maputo, Mozambique · easy · 30 minLarge prawns grilled over charcoal and basted with a fiery, garlicky piri-piri butter, the star of the Mozambican coast.
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.
Wagasi in Tomato SauceCotonou, Benin · easy · 40 minGolden-fried Fulani cheese simmered in a spicy tomato and onion sauce, one of West Africa's rare traditional cheese dishes.
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.
GitheriNairobi, Kenya · easy · 105 minBoiled maize and beans finished in a tomato and onion masala, one of the oldest and most dependable Kenyan home meals.
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.
KatogoKampala, Uganda · easy · 55 minGreen cooking bananas simmered in one pot with beans, tomato and onion, the everyday Ugandan breakfast.
Renga RengaBujumbura, Burundi · easy · 60 minSweet potato leaves simmered with red palm oil, onion, mint and smoked fish into a savoury Burundian greens stew.
Canja de GalinhaSantiago (Praia), Cape Verde · easy · 75 minA thick, comforting Cape Verdean chicken and rice soup with carrot, potato and a bright squeeze of lime.
Atkilt Alicha (Mild Cabbage Stew)Asmara, Eritrea · easy · 45 minA gentle, turmeric-golden stew of cabbage, carrot and potato enriched with spiced butter, the mild counterpart to fiery zigni.
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.
MorohoMaseru, Lesotho · easy · 30 minLeafy greens cooked down with onion and tomato, the everyday vegetable that Basotho eat with papa at almost every meal.
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.
SabayadDjibouti City, Djibouti · easy · 40 minA folded, pan-fried flatbread with a crisp exterior and warm flaky layers, the Djiboutian answer to a flat croissant.
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.
CambuuloMogadishu, Somalia · easy · 100 minSlow-cooked adzuki beans finished with butter and a little sugar, a comforting Somali evening dish.
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.
Poisson Fumé aux Bananes PlantainsLibreville, Gabon · easy · 40 minSmoked fish simmered in a tomato, onion and chili sauce, served over golden fried ripe plantains, an easy Gabonese plate.
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.
Akume with Ademe SauceLomé, Togo · medium · 60 minA smooth cornmeal swallow served with ademe, a slippery jute-leaf sauce cooked with smoked fish and palm oil.
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.
Mchicha wa Nazi (Greens in Coconut Milk)Zanzibar, Tanzania · easy · 35 minAmaranth greens slow-wilted with onion, tomato and chili, then made silky with coconut milk in the Zanzibari style.
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.
Sauce Gombo Ivoirienne (Okra Sauce)Abidjan (Lagunes), Côte d’Ivoire · easy · 60 minA silky, faintly stringy Ivorian okra sauce with beef and smoked fish in a tomato and palm oil broth, eaten with foutou or rice.
Mahjouba (Mhadjeb Stuffed Semolina Flatbread)Algiers, Algeria · medium · 65 minThin, hand-stretched semolina flatbreads folded around a jammy tomato, onion and harissa filling and griddled crisp.
Malakwang (Sour Greens in Groundnut Sauce)Kampala, Uganda · easy · 45 minTangy malakwang leaves simmered until tender then folded into a smooth groundnut sauce, sweet, sour and nutty at once.
Nhopi (Pumpkin and Peanut Porridge)Harare, Zimbabwe · easy · 50 minMashed pumpkin cooked into mealie-meal and enriched with peanut butter, a lightly sweet Shona comfort porridge.
Vary Amin'anana (Rice with Greens)Analamanga (Antananarivo), Madagascar · easy · 40 minSoft, soupy rice cooked with leafy greens and ginger, the everyday restorative bowl of the Malagasy highlands.
Mbika (Pumpkin Seed Stew)Kinshasa, DR Congo · easy · 50 minGround pumpkin seeds simmered into a thick, nutty-tasting stew with smoked fish, greens and red palm oil, a Congo Basin staple.
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.
Baasto iyo Suugo (Somali Spaghetti)Mogadishu, Somalia · easy · 55 minSpaghetti under a xawaash-spiced beef and tomato sauce, the Somali table always finished with a ripe banana on the side.
Sahan Ful (Sudanese Fava Beans)Khartoum, Sudan · easy · 30 minSlow-cooked fava beans crushed with cumin and lifted with tomato, onion and olive oil, the Sudanese breakfast of beans and bread.
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.
Jagacida (Cape Verdean Rice and Beans)Santiago (Praia), Cape Verde · easy · 45 minRice simmered with beans, onion, garlic and bay until glossy and tender, the everyday jag of the Cape Verde islands.
Hamli (Eritrean Spiced Greens)Asmara, Eritrea · easy · 35 minCollard greens or chard wilted with onion, garlic, ginger and gentle spices, the everyday greens of the Eritrean platter.
Ata (Beninese Black-Eyed Pea Fritters)Cotonou, Benin · medium · 50 minSkinned black-eyed peas whipped into an airy batter with onion and chili, then fried into crisp, fluffy golden fritters.
Okra Soup (Sierra Leonean)Freetown, Sierra Leone · easy · 65 minFresh okra cooked down with beef and smoked fish in a red palm oil broth into a thick, silky Freetown Saturday soup.
Fasoolia (White Bean Stew)Djibouti City, Djibouti · easy · 50 minWhite beans simmered soft in a spiced tomato and onion sauce warm with cumin and cinnamon, eaten with bread or rice.
M'tsolola (Fish, Plantain and Coconut Stew)Moroni, Comoros · medium · 60 minFish poached with green plantain and cassava then finished in fresh coconut milk, the island stew of the Comoros.
Babenda (Greens, Grain and Groundnut Pot)Ouagadougou, Burkina Faso · easy · 55 minBitter greens and rice simmered with pounded groundnuts and pungent soumbala into a thick, nourishing one-pot meal.
Pescado Frito con Plátanos MadurosMalabo, Equatorial Guinea · easy · 45 minWhole fish marinated in lime and garlic and pan-fried until crisp, served with sweet caramelised fried plantains.
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.
Potato Greens (Palava Sauce)Monrovia, Liberia · easy · 50 minFinely chopped sweet potato leaves simmered in a seasoned red palm oil broth with smoked fish, served over rice.
Leksour (Lamb Stew on Pancakes)Nouakchott, Mauritania · medium · 100 minA spiced lamb and vegetable stew spooned over thin millet-and-wheat pancakes, rolled and eaten by hand.
Miyan Taushe (Pumpkin and Groundnut Soup)Niamey, Niger · easy · 65 minA creamy Hausa soup of mashed pumpkin and pounded groundnuts with meat and greens, thick, mildly sweet and savoury.
Punjabi Chole (Chickpea Masala)Punjab, India · easy · 55 minChickpeas simmered dark and tangy with tea-infused water, ginger, and a toasted spice blend.
Phở Gà (Hanoi Chicken Pho)Hanoi (Red River Delta), Vietnam · medium · 80 minA clear, star-anise-scented chicken broth over rice noodles, finished with herbs and lime at the table.
Mapo TofuSichuan, China · easy · 30 minSilken tofu in a glowing, numbing-hot chili bean sauce, Chengdu’s most famous export.
MujadaraBeirut, Lebanon · easy · 55 minLentils and rice under a deep pile of slow-caramelized onions, the Levant’s humble masterpiece.
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.
Chicken AdoboCentral Luzon, Philippines · easy · 55 minChicken braised glossy in vinegar, soy, garlic, and black pepper, the Philippines’ definitive dish.
Kerala Ishtu (Coconut Vegetable Stew)Kerala, India · easy · 40 minA gentle, fragrant stew of potatoes and vegetables in coconut milk with ginger, green chili, and curry leaves.
Lahori Chicken KarahiLahore (Punjab), Pakistan · easy · 50 minChicken flash-cooked in a wok-like karahi with tomatoes, ginger, and black pepper, no onions, no shortcuts.
Yomari (Newari Sweet Rice Dumpling)Kathmandu Valley, Nepal · medium · 60 minFig-shaped steamed rice-flour dumpling filled with chaku (jaggery molasses), toasted sesame, and coconut, made for Yomari Punhi.
Dal Bhat TarkariKathmandu Valley, Nepal · easy · 60 minThe Himalayan daily plate: tempered black lentils, rice, and a turmeric-spiced vegetable curry.
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.
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.
Maqluba (Upside-Down Rice)Amman, Jordan · advanced · 95 minLayers of chicken, fried eggplant, cauliflower, and spiced rice cooked in one pot, then flipped tableside.
Ghormeh SabziTehran, Iran · medium · 150 minIran’s beloved herb stew: mountains of sautéed greens, kidney beans, dried limes, and lamb over saffron rice.
Bhuna KhichuriDhaka, Bangladesh · easy · 55 minToasted rice and moong dal cooked rich with ghee, whole spices, and caramelized onion, monsoon comfort from Dhaka.
Taiwanese Beef Noodle SoupTaipei, Taiwan · medium · 175 minChewy wheat noodles in a dark, star-anise beef broth with melting shank and pickled mustard greens.
Tam Mak Hoong (Lao Green Papaya Salad)Luang Prabang, Laos · easy · 20 minShredded green papaya pounded in a mortar with padaek, lime, chili, garlic, and tomato, the dark, funky, fiery Lao papaya salad.
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.
Sapporo Miso RamenHokkaido (Sapporo), Japan · medium · 50 minSnow-country ramen: a rich miso broth with wok-seared vegetables, springy noodles, and butter melting on top.
Pav BhajiMaharashtra (Mumbai), India · easy · 50 minMumbai’s beach-stall classic: a buttery mashed vegetable curry with toasted buns, lime, and raw onion.
Khuushuur (Fried Meat Pastry)Ulaanbaatar, Mongolia · medium · 65 minCrisp deep-fried half-moon pastries filled with minced mutton, onion, and garlic, the taste of the Naadam festival.
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.
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.
Hyderabadi Chicken BiryaniTelangana (Hyderabad), India · advanced · 100 minThe dum method: marinated chicken and half-cooked saffron rice sealed together so the pot finishes the dish in steam.
LahmacunGaziantep, Turkey · medium · 50 minPaper-thin flatbread blistered under a spiced lamb, pepper, and parsley crust, rolled with lemon and herbs.
Hainanese Chicken RiceSingapore, Singapore · medium · 80 minSilken poached chicken over rice cooked in its broth, with chili-ginger sauce, Singapore’s national obsession.
Khaman DhoklaGujarat, India · easy · 35 minCloud-light steamed chickpea-flour cakes, tempered with mustard seeds and curry leaves, Gujarat’s teatime signature.
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.
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.
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.
Ema DatshiThimphu, Bhutan · easy · 30 minBhutan’s national dish: green chilies stewed as the vegetable, not the seasoning, in a silky cheese sauce.
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.
Ghapama (Stuffed Pumpkin)Yerevan, Armenia · medium · 115 minA whole pumpkin packed with rice, dried apricots, walnuts, and honey, baked until the shell is a spoonable bowl.
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.
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.
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.
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.
Mas HuniMalé, Maldives · easy · 25 minShredded smoked tuna tossed with grated coconut, onion, chili, and lime, the Maldivian breakfast, with roshi flatbread.
MurabyanKuwait City, Kuwait · medium · 65 minSpiced Gulf shrimp folded through rice cooked in their fragrant broth, layered with dill and dried lime.
MuhammarManama, Bahrain · easy · 55 minBahrain's sweet brown rice scented with date syrup, saffron, and cardamom, traditionally served with fried fish.
HareesDoha, Qatar · medium · 195 minWheat berries and meat pounded together over long cooking into a smooth, comforting porridge.
QurutobDushanbe, Tajikistan · medium · 50 minTajikistan's national dish: flaky fatir bread torn into a tangy qurut yogurt sauce, topped with onions and herbs.
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.
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.
JokBangkok (Central), Thailand · easy · 55 minA silky Thai rice congee topped with ginger, scallion, and a soft egg, the classic Bangkok breakfast.
Chvishtari (Cornmeal Cheese Bread)Imereti, Georgia · easy · 30 minGriddled cornmeal cakes packed with young melting cheese, crisp outside and molten within, from the mountains of western Georgia.
Youtiao and Soy MilkSichuan, China · medium · 35 minCrisp, airy fried dough sticks dunked into a bowl of warm fresh soy milk, a classic Chinese breakfast.
Hobak-jukSeoul (Gyeonggi), South Korea · easy · 45 minA silky, naturally sweet Korean pumpkin porridge thickened with glutinous rice.
Manakish Za'atarBeirut, Lebanon · medium · 40 minFlatbread baked with a fragrant za'atar-and-olive-oil topping, the Levantine morning staple.
Bubur SumsumYogyakarta (Java), Indonesia · easy · 30 minA soft rice-flour and coconut porridge pooled with dark palm-sugar syrup.
ChamporadoCentral Luzon, Philippines · easy · 35 minA sweet Filipino chocolate rice porridge, traditionally eaten with salty dried fish on the side.
Halwa PuriLahore (Punjab), Pakistan · medium · 70 minA festive Lahori breakfast of puffed fried puri, sweet semolina halwa, and spiced chickpeas.
Sel RotiKathmandu Valley, Nepal · medium · 50 minA ring-shaped, lightly sweet fermented rice bread, crisp outside and soft within.
Hoppers (Appa)Southern Province, Sri Lanka · medium · 45 minBowl-shaped fermented rice-and-coconut pancakes, lacy at the edges and soft in the middle.
KatlamaTashkent, Uzbekistan · medium · 45 minFlaky, layered pan-fried flatbread brushed with oil and folded, a Central Asian morning staple.
Bai Sach ChroukSiem Reap, Cambodia · easy · 40 minThinly sliced grilled coconut-marinated pork over broken rice, with pickles and a clear broth.
FattehAmman, Jordan · easy · 30 minLayers of toasted bread, warm chickpeas, and garlicky yogurt topped with sizzled butter and pine nuts.
AdasiTehran, Iran · easy · 60 minA warming Persian lentil breakfast stew spiced with turmeric, cumin, and cinnamon.
Ruti with Aloo BhajiDhaka, Bangladesh · easy · 45 minSoft whole-wheat flatbread with a lightly spiced potato-and-onion curry, the everyday Dhaka breakfast.
Khao Piak SenLuang Prabang, Laos · medium · 70 minA comforting Lao chicken noodle soup with soft, chewy hand-cut rice-tapioca noodles.
BoortsogUlaanbaatar, Mongolia · easy · 40 minSimple fried dough biscuits eaten with milky, lightly salted tea across the Mongolian steppe.
BaursakAlmaty, Kazakhstan · easy · 45 minFluffy yeasted fried dough puffs served warm with butter, jam, or honey and tea.
BalilaDamascus, Syria · easy · 15 minWarm chickpeas dressed with cumin, lemon, garlic, and olive oil, a simple Damascene breakfast.
Khur-leThimphu, Bhutan · easy · 30 minRustic buckwheat pancakes from the Bhutanese highlands, eaten with chili-cheese ezay.
SakhanaMuscat, Oman · easy · 55 minA thick, sweet Omani wheat soup of dates, date molasses and milk, made through Ramadan and eaten after the fast.
Labneh with Za'atarWest Bank, Palestine · easy · 10 minThick strained yogurt swirled with olive oil and za'atar, scooped with warm taboon bread.
Kahi with GeymarBaghdad, Iraq · medium · 50 minFlaky layered pastry baked crisp, soaked in syrup, and topped with rich clotted geymar cream.
Zhingyalov HatsYerevan, Armenia · medium · 50 minThin flatbread stuffed with a dozen or more chopped herbs and greens, griddled until blistered.
MasoubSana’a, Yemen · easy · 15 minMashed flatbread and ripe banana bound with honey and topped with cream, nuts, and dates.
MalawachTel Aviv, Israel · medium · 45 minA flaky, buttery Yemenite-Israeli pan-fried flatbread served with grated tomato and zhug.
QutabBaku, Azerbaijan · medium · 45 minThin, half-moon griddle breads stuffed with greens and herbs, folded and cooked until charred.
KattamaBishkek, Kyrgyzstan · medium · 45 minA flaky, spiral pan-fried bread layered with onion, torn and eaten with tea or broth.
KatilapamBandar Seri Begawan, Brunei · easy · 40 minSoft steamed rice-flour cakes lightly spiced and faintly sweet, a Bruneian teatime and breakfast bite.
KhameerKuwait City, Kuwait · medium · 45 minSoft, lightly sweet date-and-cardamom yeast breads, griddled and eaten with cream or cheese.
ShirchoyDushanbe, Tajikistan · easy · 20 minWarm milk tea poured over torn bread with a knob of butter, a simple Tajik mountain breakfast.
ChorekAshgabat, Turkmenistan · medium · 45 minRound tamdyr-baked bread with a crisp crust and soft crumb, torn warm with tea and butter.
Jagung BoseDili, Timor-Leste · easy · 90 minThe Timorese corn staple: dried corn and red beans slow-cooked until creamy in coconut milk, humble everyday nourishment.
Masala DosaTamil Nadu (Chennai), India · medium · 50 minA crisp, golden fermented rice-and-lentil crepe wrapped around spiced potato, South India's iconic anytime meal.
Gulab JamunPunjab, India · medium · 45 minSoft milk-solid dumplings deep-fried and soaked in rose-and-cardamom syrup, the sweet of every Indian celebration.
Mango Sticky RiceBangkok (Central), Thailand · easy · 55 minWarm coconut-sweetened glutinous rice with ripe mango and a salty-sweet coconut sauce, Thailand's favorite dessert.
KhinkaliImereti, Georgia · medium · 60 minTwisted soup dumplings filled with spiced meat and hot broth, eaten by hand, a proud Georgian mountain dish.
ChurchkhelaRacha, Georgia · medium · 60 minStrings of walnuts dipped repeatedly in thickened grape juice until candle-shaped, Georgia's ancient traveling sweet.
Bún ChảHanoi (Red River Delta), Vietnam · medium · 50 minSmoky grilled pork patties and slices in a sweet-sour dipping broth, with rice noodles and heaps of fresh herbs, Hanoi's lunch.
Chè Ba MàuHo Chi Minh City, Vietnam · medium · 75 minA layered sweet of red beans, mung beans, and green pandan jelly over ice with coconut cream, Vietnam's three-color dessert.
XiaolongbaoShanghai, China · advanced · 75 minDelicate steamed dumplings with a thin pleated skin and a burst of hot pork soup inside, a Shanghai treasure.
TangyuanShanghai, China · medium · 45 minChewy glutinous rice balls with a sweet black sesame center in warm ginger syrup, a Chinese symbol of family reunion.
HotteokSeoul (Gyeonggi), South Korea · medium · 105 minChewy fried griddle pancakes oozing a molten brown-sugar, cinnamon, and nut filling, a Korean winter street treat.
FalafelBeirut, Lebanon · medium · 45 minCrisp herb-flecked chickpea fritters tucked into pita with tahini, pickles, and salad, a Levantine street classic.
KnafehBeirut, Lebanon · medium · 60 minMolten sweet cheese under a crisp orange semolina or shredded-pastry crust, drenched in syrup, a Levantine breakfast-dessert.
Adana KebapGaziantep, Turkey · medium · 45 minHand-minced spiced lamb pressed onto skewers and grilled over charcoal, served with flatbread and sumac onions.
BaklavaGaziantep, Turkey · advanced · 90 minLayers of butter-brushed phyllo packed with pistachios and soaked in syrup, the crown jewel of Gaziantep pastry.
KleponYogyakarta (Java), Indonesia · medium · 45 minPandan-green rice balls with a molten palm-sugar center, rolled in fresh coconut, a favorite Indonesian sweet snack.
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.
Pancit BihonCentral Luzon, Philippines · easy · 40 minThin rice noodles stir-fried with chicken, shrimp, and vegetables in a savory soy sauce, a Filipino celebration staple.
KheerLahore (Punjab), Pakistan · easy · 70 minA slow-cooked rice pudding perfumed with cardamom and scattered with nuts, the comforting sweet of every occasion.
MomoKathmandu Valley, Nepal · medium · 65 minSteamed dumplings of spiced minced filling served with a tangy tomato-sesame achar, Nepal's everyday bite.
Juju DhauKathmandu Valley, Nepal · easy · 45 minA rich, sweet set yogurt scented with cardamom, the King of Yogurts from the Newar city of Bhaktapur.
SamsaTashkent, Uzbekistan · medium · 70 minFlaky baked pastries filled with spiced lamb and onion, blistered golden in a tandoor, a Silk Road staple.
Nom Banh ChokSiem Reap, Cambodia · medium · 60 minRice noodles under a fragrant green fish-and-lemongrass gravy, piled with raw vegetables, Cambodia's Khmer noodles.
MansafAmman, Jordan · medium · 150 minLamb cooked in a tangy fermented-yogurt sauce over rice and flatbread, Jordan's national dish of hospitality.
MahalabiaAmman, Jordan · easy · 25 minA delicate milk pudding set with cornstarch and perfumed with rose or orange blossom, a light Levantine sweet.
Ash-e ReshtehTehran, Iran · medium · 150 minOne of Iran’s best-loved thick soups: legumes and a mountain of herbs simmered with reshteh noodles, finished with tangy kashk, sizzled mint, and caramelized onion.
Sholeh ZardTehran, Iran · easy · 75 minA fragrant saffron and rose rice pudding decorated with cinnamon, an Iranian dessert of celebration and charity.
Shorshe IlishDhaka, Bangladesh · medium · 40 minHilsa fish in a pungent mustard-and-green-chili sauce, the prized national dish of Bengal, eaten with rice.
RoshogollaDhaka, Bangladesh · medium · 55 minSpongy cheese-curd balls simmered in light sugar syrup, the springy sweet of Bengal.
Penang Asam LaksaPenang, Malaysia · medium · 70 minA tart, spicy mackerel-and-tamarind noodle soup topped with pineapple, mint, and ginger flower, Penang's iconic bowl.
Gua Bao (Pork Belly Buns)Taipei, Taiwan · medium · 130 minTaiwan’s famous night-market bun: a pillowy folded steamed bun cradling red-braised pork belly, tangy pickled mustard greens, cilantro, and sweet peanut powder.
Khao PoonLuang Prabang, Laos · medium · 70 minA spicy, herbal rice-vermicelli soup in a fragrant coconut-and-chili broth, the celebratory noodle bowl of Laos.
Khao TomLuang Prabang, Laos · easy · 75 minSweet coconut sticky rice wrapped around banana and steamed in banana leaf, a fragrant Lao treat.
MantuKabul, Afghanistan · advanced · 90 minSteamed dumplings of spiced beef and onion topped with garlicky yogurt and a lentil-tomato sauce, an Afghan favorite.
FirniKabul, Afghanistan · easy · 35 minA silky ground-rice milk pudding scented with cardamom and rosewater, topped with pistachios, an Afghan celebration sweet.
Lahpet ThokeYangon, Myanmar · easy · 30 minA tea-leaf salad of fermented tea, crunchy fried beans, nuts, and seeds tossed with cabbage and lime, Myanmar's national treasure.
BuuzUlaanbaatar, Mongolia · medium · 65 minJuicy steamed dumplings of minced mutton and onion, the dumpling Mongolia eats by the dozen, above all at Tsagaan Sar.
KuyrdakAlmaty, Kazakhstan · easy · 55 minA hearty fry-up of meat, potato, and onion, the celebratory dish traditionally made when an animal is freshly butchered.
Chicken ShawarmaDamascus, Syria · medium · 55 minMarinated spiced chicken roasted and shaved into flatbread with garlic sauce and pickles, the Levant's great street lunch.
Halawet el JibnDamascus, Syria · advanced · 60 minSoft semolina-and-cheese dough rolled around clotted cream and drenched in syrup, a Damascene sweet-cheese specialty.
Bak Kut TehSingapore, Singapore · easy · 105 minPork ribs simmered in a peppery, garlicky broth, Singapore's restorative bowl eaten with rice and dough fritters.
Pulut HitamSingapore, Singapore · easy · 70 minA warm porridge of black glutinous rice sweetened with palm sugar and finished with salty coconut cream, a Nyonya classic.
Jasha MarooThimphu, Bhutan · easy · 45 minA soupy, spicy minced-chicken stew with tomato, ginger, and coriander, a warming everyday Bhutanese dish.
KhabzeyThimphu, Bhutan · medium · 60 minCrisp, lightly sweet fried dough shaped into knots and butterflies, a festive Bhutanese biscuit for New Year and offerings.
Omani MachboosMuscat, Oman · medium · 80 minFragrant spiced rice cooked with chicken, dried lime, and saffron, a cornerstone of the Omani and Gulf table.
Omani HalwaMuscat, Oman · advanced · 75 minA dense, glossy, aromatic sweet of rosewater, saffron, and spices set with ghee and nuts, the pride of Omani hospitality.
MaftoulWest Bank, Palestine · medium · 85 minHand-rolled Palestinian couscous simmered with chicken and chickpeas in a warmly spiced broth, a warming village dish.
QatayefWest Bank, Palestine · medium · 65 minLittle stuffed pancakes filled with sweet walnuts, fried or baked and soaked in syrup, the classic sweet of Ramadan.
MasgoufBaghdad, Iraq · medium · 90 minButterflied river fish marinated and slow-grilled over open flame, Iraq's national dish and the pride of Baghdad.
KleichaBaghdad, Iraq · medium · 70 minSpiced pastry spirals filled with date paste and cardamom, Iraq's national cookie, made for every celebration.
MandiSana’a, Yemen · medium · 115 minSmoky spiced rice and tender meat traditionally cooked in an underground oven, a celebrated dish of Yemen and the Gulf.
AreekaRiyadh, Saudi Arabia · easy · 25 minSoft bread mashed with dates, butter, and honey into a rich, comforting sweet of southern Saudi Arabia.
Emirati ThareedDubai, United Arab Emirates · medium · 100 minA spiced meat-and-vegetable stew ladled over thin crisp regag bread, a comforting Emirati dish, especially in Ramadan.
LuqaimatDubai, United Arab Emirates · medium · 110 minCrisp golden dumplings drenched in date syrup and scattered with sesame, the classic fried sweet of the Emirati Ramadan table.
ZhentAlmaty, Kazakhstan · easy · 30 minA sweet, crumbly pressed mixture of toasted millet, butter, and raisins, a traditional Kazakh treat of the steppe.
HummusTel Aviv, Israel · easy · 75 minSilky-smooth chickpea and tahini puree pooled with olive oil, scooped up with warm pita, a Levantine lunch of devotion.
LavangiBaku, Azerbaijan · medium · 105 minChicken stuffed with a tangy walnut, onion, and sour-plum paste and roasted, a specialty of Azerbaijan's Caspian south.
OromoBishkek, Kyrgyzstan · medium · 90 minA rolled, spiraled steamed dumpling of thin dough layered with meat, potato, and pumpkin, a hearty Kyrgyz favorite.
Nasi KatokBandar Seri Begawan, Brunei · easy · 45 minA simple plate of rice, fried chicken, and fiery sambal, Brunei's famously cheap everyday meal.
PenyaramBandar Seri Begawan, Brunei · medium · 40 minA chewy fried cake of rice flour and palm sugar with lacy, crisp edges, a traditional Bruneian and Bornean sweet.
GarudhiyaMalé, Maldives · easy · 45 minA clear, fragrant tuna broth served over rice with lime, chili, and onion, the everyday heart of the Maldivian table.
Mutabbaq SamakKuwait City, Kuwait · medium · 70 minSpiced fish served over caramelized-onion rice with dried lime, a classic Kuwaiti and Gulf seafood dish.
RanginakManama, Bahrain · easy · 35 minDates stuffed with walnuts under a blanket of toasted spiced flour and cinnamon, a rich Bahraini and Gulf sweet.
MadroubaDoha, Qatar · easy · 90 minA soft, porridge-like rice and chicken dish beaten smooth with spices and dried lime, comforting Qatari Ramadan fare.
Assidat al-BoubarDoha, Qatar · easy · 50 minA warm pumpkin pudding of toasted flour, date syrup, and cardamom, a warming Qatari Ramadan sweet.
MastavaDushanbe, Tajikistan · easy · 70 minA hearty rice soup with meat, chickpeas, and vegetables, brightened with herbs and a spoon of yogurt, a Tajik staple.
IchlekliAshgabat, Turkmenistan · medium · 85 minA large baked pastry pie filled with spiced meat, onion, and potato, a rustic Turkmen specialty for gatherings.
Ikan SabukoDili, Timor-Leste · easy · 40 minMackerel marinated in tamarind and lime, then grilled with basil and chili, the fresh coastal favourite of Timor-Leste.
Injo-gogi-bapPyongyang, North Korea · easy · 35 minSheets of soybean 'meat' stuffed with rice and topped with a spicy sauce, a resourceful North Korean street food.
Gangnaengi-tteokPyongyang, North Korea · easy · 50 minChewy steamed corn cakes lightly sweetened and often dotted with beans, a homely North Korean treat.
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.
Turkmen Shashlyk (Çişlik)Ashgabat, Turkmenistan · easy · 50 minCubes of lamb marinated overnight with onion and vinegar, threaded onto skewers, grilled over coals, and finished with a pour of melted butter.
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.
Zereshk Polo ba Morgh (Barberry Rice with Chicken)Tehran, Iran · medium · 100 minSaffron chicken simmered in a tomato sauce, served with fluffy basmati layered with tart-sweet barberries fried in butter.
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.
Khailmag (Caramelized Clotted Cream)Ulaanbaatar, Mongolia · easy · 25 minA rich Mongolian dessert of urum, clotted cream, cooked down slowly with sugar and a little flour into a thick, caramel-toned pudding eaten warm with a spoon.
Zhansak (Walnut and Honey Candy)Bishkek, Kyrgyzstan · easy · 20 minA traditional Kyrgyz tea candy of crushed walnuts bound with mountain honey and sary may, the local clarified butter, then set and dried into sweet pieces.
Pishme (Turkmen Fried Dough Diamonds)Ashgabat, Turkmenistan · medium · 110 minTurkmenistan's celebration sweet: little diamonds of light yeasted dough fried until puffed and golden, then dusted with sugar.
Babilak Ai-luka (Cassava and Coconut Balls)Dili, Timor-Leste · easy · 35 minTimorese sweet fritters of grated cassava and fresh coconut bound with brown sugar and a little basil, rolled into balls and fried golden.
Cơm Tấm Sườn NướngHo Chi Minh City, Vietnam · medium · 50 minSaigon's plate of fluffy broken rice under a smoky, caramelised lemongrass pork chop, with pickled vegetables, scallion oil and a bowl of nuoc cham to pour over.
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.
Shish TaoukBeirut, Lebanon · easy · 35 minLebanese chicken skewers marinated in garlic, lemon and yogurt with warm spices, grilled until charred and tender, and served with pillowy toum garlic sauce and pita.
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.
Roti CanaiPenang, Malaysia · medium · 50 minA flaky, stretched-thin griddle flatbread from the mamak stall, crisp outside and soft in layers within, served with a bowl of dhal to dip.
Nasi KandarPenang, Malaysia · medium · 65 minFragrant rice with an aromatic chicken curry, dhal, and okra, flooded with mixed curry gravy the banjir way, Penang's Tamil-Muslim classic.
NihariLahore (Punjab), Pakistan · advanced · 270 minA dawn stew of beef shank and marrow slow-cooked in a dozen spices until the gravy turns silky, brightened with ginger, chilli and lemon.
HaleemLahore (Punjab), Pakistan · advanced · 240 minA thick, slow-pounded porridge of shredded beef, wheat, barley and lentils, crowned with crisp fried onions, ginger and lemon.
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.
Shurpa (Lamb and Vegetable Soup)Tashkent, Uzbekistan · easy · 140 minA slow-simmered Uzbek soup of bone-in lamb and large chunks of vegetables in a clear golden broth, finished with dill and cilantro.
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.
Galayet Bandora (Fried Tomatoes)Amman, Jordan · easy · 50 minA simple Jordanian skillet of ripe tomatoes simmered down in plenty of olive oil with sliced garlic and green chilli until jammy, scooped up with warm pita.
Mujaddara (Lentils and Rice with Caramelized Onions)Amman, Jordan · easy · 55 minA humble Levantine pilaf of brown lentils and rice cooked together and crowned with deeply caramelized onions, seasoned simply with cumin.
Kacchi Biryani (Dhaka-Style Mutton Biryani)Dhaka, Bangladesh · advanced · 160 minA Dhaka celebration biryani in which raw yogurt-marinated goat meat and potatoes are layered under par-boiled rice and sealed to cook together on slow dum.
Chingri Malaikari (Prawn Coconut Curry)Dhaka, Bangladesh · medium · 50 minLarge prawns gently simmered in a subtle, creamy coconut-milk gravy with onion paste, ginger, and warm spices, a festive Bengali treat served with rice.
Bolani (Stuffed Flatbread)Kabul, Afghanistan · medium · 60 minA thin Afghan flatbread folded around a spiced mashed-potato and leek filling and pan-fried until crisp, served with a mint-yogurt dip.
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.
Shan Noodles (Shan Khauk Swe)Yangon, Myanmar · easy · 45 minSoft rice noodles tossed with a savoury tomato-chicken sauce and topped with crushed peanuts, pickled mustard greens, and herbs, from Myanmar's Shan State.
JalebiPunjab, India · medium · 50 minCrisp fermented-batter spirals deep-fried and soaked in warm saffron-cardamom syrup, the bright coils shared at Diwali and celebrations across North India.
Besan LadooPunjab, India · medium · 35 minGram flour slow-roasted in ghee until nutty and golden, sweetened with cardamom sugar and rolled into melt-in-the-mouth balls, a quintessential Diwali mithai.
Nian Gao (New Year Rice Cake)Shanghai, China · medium · 65 minA dense, chewy steamed cake of glutinous rice flour and dark brown sugar, studded with jujube and walnut, eaten at Lunar New Year because its name puns on rising higher each year.
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.
GujiyaPunjab, India · advanced · 75 minCrisp half-moon pastries of maida filled with khoya, coconut, nuts and cardamom, deep-fried and made above all for Holi, when they are prepared at home and gifted between families.
MalpuaWest Bengal (Kolkata), India · medium · 45 minFried flour-and-milk pancakes with crisp lacy edges and a soft centre, soaked in cardamom sugar syrup, a festive sweet made across North and East India for Holi, Navratri and Diwali.
Puran PoliMaharashtra (Mumbai), India · advanced · 70 minA soft wheat flatbread stuffed with a sweet, spiced chana dal and jaggery filling, griddled with ghee, made across Maharashtra for Holi and Gudi Padwa.
LahmajounYerevan, Armenia · medium · 52 minPaper-thin Armenian flatbread spread with a bright, spiced lamb and pepper paste, baked crisp and eaten with lemon.
Shah PlovBaku, Azerbaijan · advanced · 115 minThe crown pilaf of Azerbaijan: saffron rice, meat and dried fruit sealed in a buttered lavash crust and baked golden.
Kewa DatshiThimphu, Bhutan · easy · 40 minBhutan comfort food: sliced potatoes simmered with green chilies and melted farmer cheese into a creamy stew.
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.
Iraqi QuziBaghdad, Iraq · advanced · 210 minThe Iraqi feast dish: spice-braised then roasted lamb piled on saffron rice and showered with toasted nuts and raisins.
Palestinian MaqlubaWest Bank, Palestine · medium · 110 minThe Palestinian upside-down pot: spiced chicken, fried vegetables and rice layered, cooked, then flipped into a tower.
SumagiyyaWest Bank, Palestine · medium · 120 minThe signature Gazan stew: beef, chard and chickpeas thickened with sumac-steeped water and tahini, spiked with dill and chili.
JareeshRiyadh, Saudi Arabia · medium · 165 minA Najdi Saudi comfort dish of crushed wheat slow-cooked with meat and yogurt into a creamy, savoury porridge.
SaleegRiyadh, Saudi Arabia · medium · 95 minA Hijazi Saudi dish of short-grain rice cooked soft in milk and chicken broth to a creamy porridge, topped with roasted chicken.
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.
Qatari ThareedDoha, Qatar · medium · 100 minA Qatari lamb and vegetable stew ladled over torn regag bread so the thin flatbread soaks up the spiced broth.
Emirati MachboosDubai, United Arab Emirates · medium · 95 minEmirati spiced chicken and rice cooked in one pot with dried lime, bzar spices, saffron and a finishing touch of rosewater.
Emirati HareesDubai, United Arab Emirates · medium · 230 minAn Emirati dish of whole wheat and lamb simmered for hours and beaten to a smooth savoury porridge, finished with ghee.
MishkakMuscat, Oman · easy · 45 minOman favourite street food: cubes of meat in a tangy tamarind and spice marinade, skewered and grilled over charcoal.
Omani HareesMuscat, Oman · medium · 200 minThe Omani wheat porridge: cracked wheat and chicken slow-simmered creamy, scented with saffron and a spiced Omani ghee.
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.
ZurbianSana’a, Yemen · advanced · 150 minA Yemeni celebration biryani: saffron rice layered with yogurt-marinated lamb and potatoes, finished over low heat.
FattoushDamascus, Syria · easy · 30 minA bright Syrian chopped salad of crisp vegetables and toasted flatbread in a tangy sumac and pomegranate molasses dressing.
Shish BarakDamascus, Syria · advanced · 105 minLittle Syrian meat dumplings baked then simmered in a warm, garlicky cooked-yogurt sauce, finished with fried garlic and pine nuts.
Kazakh MantiAlmaty, Kazakhstan · advanced · 105 minLarge Kazakh steamed dumplings filled with hand-chopped lamb, pumpkin and plenty of onion, served with sour cream.
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.
Tajik SambusaDushanbe, Tajikistan · medium · 70 minFlaky Tajik pastry triangles filled with spiced minced meat and onion, sprinkled with sesame and baked golden.
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.
Pasta alla NormaSicily, Italy · easy · 50 minFried eggplant, tomato, basil, and salted ricotta over pasta, Catania's tribute to its favorite opera.
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.
Caldo VerdeMinho, Portugal · easy · 45 minPortugal’s signature green soup: silky potato broth with ribbons of collard greens and smoky sausage.
LecsóGreat Hungarian Plain, Hungary · easy · 50 minHungary’s summer pepper stew: sweet peppers and tomatoes melted down with golden onions and a generous spoon of sweet paprika.
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.
BorschtPoltava, Ukraine · medium · 85 minThe famous beet soup, sweet-sour and garnet-red, ladled over beans and finished with dill and sour cream.
Spaghetti alle VongoleCampania, Italy · medium · 35 minSpaghetti tossed with clams, garlic, white wine, and parsley, the Bay of Naples in eight ingredients.
Stamppot BoerenkoolGelderland, Netherlands · easy · 45 minKale mashed straight into potatoes with a well of gravy and smoked sausage, the Netherlands’ winter engine.
Mămăligă cu Brânză și SmântânăTransylvania, Romania · easy · 40 minGolden polenta layered with salty sheep’s cheese and cool sour cream, Carpathian shepherd food, unchanged for centuries.
Carbonnade FlamandeFlanders, Belgium · easy · 170 minBeef braised in dark Belgian beer with onions and a mustard-slathered slice of bread, sweet-sour, deep, and made for frites.
RöstiBern, Switzerland · easy · 45 minSwitzerland’s golden potato cake, crisp outside, tender inside, flipped whole and served with pride.
Trofie al Pesto GenoveseLiguria, Italy · easy · 40 minHand-twisted pasta with true Genoese pesto, plus the potatoes and green beans that Liguria insists belong in the pot.
ĆevapiSarajevo, Bosnia & Herzegovina · easy · 40 minHand-rolled grilled beef fingers tucked into pillowy somun with raw onion and kajmak, Sarajevo’s pride.
PlokkfiskurReykjavík, Iceland · easy · 45 minIceland’s "plucked fish": cod and potatoes folded into a warm, oniony white sauce, served with dark rye and butter.
Tarte Flambée (Flammekueche)Alsace, France · easy · 32 minPaper-thin dough blistered under crème fraîche, onions, and lardons, Alsace’s answer to pizza, out of the oven in minutes.
Risotto alla MilaneseLombardy (Milan), Italy · medium · 40 minSaffron-gold risotto mounted with butter and Parmigiano until it flows like lava, Milan’s luminous classic.
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.
Pasulj (Serbian Bean Stew)Šumadija (Belgrade), Serbia · easy · 170 minSlow-cooked white beans with smoked pork, onion and paprika, finished with a fried-onion and paprika roux (zaprska) that gives the stew its deep colour and flavour.
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.
Tarator (Cold Yogurt and Cucumber Soup)Sofia, Bulgaria · easy · 15 minA chilled Bulgarian summer soup of thinned yogurt, grated cucumber, garlic, dill and walnuts, finished with a drizzle of oil.
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.
Bryndzové HaluškyBratislava, Slovakia · easy · 40 minSoft potato dumplings tossed with sharp sheep’s-milk bryndza cheese and crowned with crispy bacon, Slovakia’s national dish.
Cacio e PepeLazio (Rome), Italy · medium · 20 minJust pasta, pecorino, and black pepper, emulsified into a glossy, peppery sauce with nothing but starchy water and technique.
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.
Beef StroganoffMoscow, Russia · medium · 45 minSeared strips of beef and mushrooms in a mustard-spiked sour cream sauce over noodles, 19th-century Moscow at its most elegant.
MulgikapsadTartu, Estonia · easy · 135 minSauerkraut braised with pork and pearl barley until soft, sweet, and deeply savory, southern Estonia's pride.
Grey Peas with BaconRiga, Latvia · easy · 70 minNutty grey peas simmered soft and tossed with crisp bacon and fried onion, Latvia's unofficial national dish.
Mămăligă cu BrânzăChișinău, Moldova · easy · 40 minThick cornmeal polenta layered with salty sheep's cheese and sour cream, the soul of Moldovan tables.
KačamakCetinje, Montenegro · medium · 50 minWhipped cornmeal-and-potato mash beaten with young cheese and clotted kaymak until glossy and rich.
SheftaliaNicosia, Cyprus · medium · 50 minHerby caul-wrapped sausages of pork and onion, charcoal-grilled and tucked into pita with salad.
Judd mat GaardebounenLuxembourg City, Luxembourg · medium · 140 minLuxembourg's national dish: smoked pork collar simmered tender and served with a creamy broad-bean stew.
FlijaPristina, Kosovo · advanced · 150 minA patient, many-layered pancake built up batter-by-batter under live coals, served with butter and cream.
TrinxatAndorra la Vella, Andorra · easy · 50 minMountain cabbage and potato mashed together, then crisped in a pan with bacon like a rustic Pyrenean rösti.
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.
Swiss Cheese FondueBern, Switzerland · medium · 35 minA communal pot of melted Gruyère and Emmental with white wine and garlic, for dipping bread.
CepelinaiVilnius, Lithuania · advanced · 90 minZeppelin-shaped potato dumplings stuffed with meat, served with bacon-onion sauce and sour cream.
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.
Churros con ChocolateValencia, Spain · medium · 30 minCrisp ridged fritters dusted with sugar, for dipping into a thick cup of hot chocolate.
Torrada com GalãoMinho, Portugal · easy · 10 minThick toasted bread drenched in butter, served with a tall glass of milky galão coffee.
HavregrötSkåne, Sweden · easy · 12 minWarm oat porridge topped with lingonberry or blueberry and a splash of cold milk.
Beans on ToastCornwall, United Kingdom · easy · 10 minSaucy baked beans piled onto hot buttered toast, the humble British comfort breakfast.
Hernekeitto (Finnish Pea Soup)North Karelia, Finland · easy · 165 minA thick, slow-simmered soup of dried peas and smoked pork seasoned with marjoram, Finland's traditional Thursday soup, served with mustard.
Uštipci with KajmakSarajevo, Bosnia & Herzegovina · easy · 35 minLittle fried dough balls served warm with kajmak clotted cream and soft cheese.
Hafragrautur (Icelandic Oat Porridge)Reykjavík, Iceland · easy · 17 minCreamy stovetop oat porridge simmered with a pinch of salt, served the Icelandic way with a spoon of skyr, brown sugar, and butter.
PetullaTirana, Albania · easy · 35 minSoft Albanian fried dough eaten warm with honey, jam, feta, or a dusting of sugar.
Ajdovi ŽganciLjubljana, Slovenia · medium · 30 minRustic buckwheat "spoonbread" crumbles served with warm milk or cracklings, Slovenian comfort.
Grechnevaya KashaMoscow, Russia · easy · 23 minToasted buckwheat simmered until fluffy and served with butter, the quintessential Russian porridge.
KamaTartu, Estonia · easy · 5 minToasted grain-and-pea flour stirred into kefir or buttermilk with a little honey, a uniquely Estonian breakfast.
Sklandrausis (Rye Carrot Tart)Riga, Latvia · medium · 65 minLittle hand-raised rye pastry cases filled with potato and sweet spiced carrot purees, baked until set, an ancient Livonian specialty.
PriganiceCetinje, Montenegro · easy · 35 minSmall, airy fried dough puffs served with honey, cheese, and jam, a Montenegrin breakfast treat.
Kachkéis (Luxembourg Cooked Cheese)Luxembourg City, Luxembourg · medium · 25 minAged curd melted down on the stove with butter and caraway into a glossy, tangy spreadable cheese, poured out to set and eaten on bread with mustard.
Manna KashaMinsk, Belarus · easy · 15 minSmooth semolina milk porridge, lump-free and lightly sweet, topped with jam or butter.
Pa amb TomàquetAndorra la Vella, Andorra · easy · 8 minRustic bread rubbed with ripe tomato and garlic, drizzled with olive oil and salt.
Bircher MüesliVaduz, Liechtenstein · easy · 10 minOats soaked overnight in milk and yogurt with grated apple, nuts, and a squeeze of lemon.
SoccaMonaco, Monaco · easy · 22 minA thin, crisp-edged chickpea-flour pancake baked hot and eaten in torn pieces with black pepper.
PiadinaCity of San Marino, San Marino · easy · 35 minA thin griddled flatbread folded around soft cheese with ham, or with jam, the daily bread of the region.
Pizza MargheritaCampania, Italy · medium · 45 minThe original Neapolitan pizza: a blistered, chewy base with tomato, mozzarella, and basil, the red, white, and green of Italy.
Croque MonsieurProvence, France · easy · 30 minA grilled ham and cheese sandwich blanketed in béchamel and gruyère, baked until molten and golden, a Paris café staple.
Bocadillo de CalamaresMadrid, Spain · easy · 30 minA crusty roll packed with rings of lightly battered fried squid and a squeeze of lemon, Madrid's improbable landlocked classic.
Chicken SouvlakiAttica (Athens), Greece · easy · 45 minSkewers of lemon-and-oregano marinated chicken grilled and wrapped in warm pita with tzatziki, Greece's favorite fast lunch.
BifanaLisbon, Portugal · easy · 35 minThin pork steaks simmered in a garlicky white-wine sauce and piled into a crusty roll, Portugal's everyman sandwich.
CurrywurstRhineland, Germany · easy · 25 minSliced grilled sausage under a spiced curry-ketchup sauce and a dusting of curry powder, Germany's iconic street lunch.
LángosGreat Hungarian Plain, Hungary · medium · 105 minA plate-sized disc of deep-fried dough rubbed with garlic and heaped with sour cream and cheese, Hungary's market-day treat.
Fish and ChipsCornwall, United Kingdom · medium · 45 minCrisp beer-battered white fish with thick-cut chips, salt, and vinegar, Britain's definitive seaside meal.
MiciTransylvania, Romania · easy · 35 minSkinless grilled minced-meat rolls seasoned with garlic and spice, Romania's smoky, garlicky barbecue staple.
Moules-FritesFlanders, Belgium · easy · 40 minA steaming pot of mussels cooked in white wine and shallots, served with a heap of crisp Belgian fries.
SpeculoosFlanders, Belgium · easy · 35 minThin, crisp caramelized spice biscuits traditionally baked for Saint Nicholas, the coffee companion of the Low Countries.
LohikeittoNorth Karelia, Finland · easy · 40 minA creamy salmon soup with potato, leek, and dill, the warming everyday bowl of the Finnish table.
ÄlplermagronenBern, Switzerland · easy · 40 minAlpine macaroni baked with potato, cream, and cheese, topped with fried onions and served with applesauce.
RisalamandeZealand (Copenhagen), Denmark · easy · 60 minA cold almond rice pudding folded with whipped cream and cherry sauce, the Danish Christmas dessert with a hidden almond.
TufahijeSarajevo, Bosnia & Herzegovina · medium · 55 minWhole apples poached in syrup and stuffed with sweet walnuts, topped with cream, an elegant Ottoman-Bosnian sweet.
KibinaiVilnius, Lithuania · medium · 70 minGolden hand pies of flaky pastry stuffed with seasoned minced meat and onion, a Karaim specialty of Lithuania.
TinginysVilnius, Lithuania · easy · 25 minA no-bake chocolate log of crushed biscuits set in a cocoa-butter mixture, sliced to reveal a mosaic, a Lithuanian classic.
FtiraValletta, Malta · easy · 15 minA crusty ring of Maltese bread filled with tuna, tomato, capers, and olives, the island's sun-soaked sandwich.
ImqaretValletta, Malta · medium · 45 minDiamond-shaped fried pastries filled with spiced date paste, a Maltese street sweet scented with aniseed and orange.
Shopska SalataSofia, Bulgaria · easy · 15 minDiced tomato, cucumber, and pepper under a snowy blanket of grated white cheese, Bulgaria's national salad.
Segedínsky GulášBratislava, Slovakia · medium · 110 minA tangy pork and sauerkraut goulash enriched with paprika and sour cream, served with bread dumplings.
FërgesëTirana, Albania · easy · 45 minPeppers and tomato baked with soft white cheese into a rich, bubbling dish, the pride of Tirana's kitchen.
Kranjska KlobasaLjubljana, Slovenia · easy · 25 minThe protected Carniolan sausage, simmered and served with mustard, bread, and sauerkraut, a Slovenian icon.
PastrmajlijaSkopje, North Macedonia · medium · 115 minAn oval bread base topped with cubed marinated meat and baked crisp, North Macedonia's boat-shaped flatbread.
Rupjmaizes KārtojumsRiga, Latvia · easy · 35 minA layered trifle of toasted rye breadcrumbs, tart cranberry, and whipped cream, a uniquely Latvian dessert.
CornulețeChișinău, Moldova · medium · 60 minTender sour-cream crescents rolled around a sweet walnut filling and dusted with sugar, a Moldovan holiday cookie.
Punjene PaprikeCetinje, Montenegro · medium · 85 minBell peppers stuffed with spiced rice and meat, braised in tomato sauce, a comforting Montenegrin household staple.
KoupesNicosia, Cyprus · advanced · 65 minTorpedo-shaped bulgur shells stuffed with spiced minced meat and onion, fried crisp, a favorite Cypriot snack-lunch.
LoukoumadesNicosia, Cyprus · medium · 110 minAiry fried dough puffs soaked in honey syrup and dusted with cinnamon, an ancient sweet loved across Cyprus.
BouneschluppLuxembourg City, Luxembourg · easy · 50 minA green bean soup with potato and smoked sausage, the national soup of Luxembourg.
PasulPristina, Kosovo · easy · 105 minA slow-simmered white bean stew rich with paprika and onion, the everyday food of Kosovo.
KulagaMinsk, Belarus · easy · 35 minA thick, warm berry and rye porridge sweetened to a jammy pudding, an old Belarusian forest-berry dessert.
Fougasse MonégasqueMonaco, Monaco · medium · 65 minA sweet anise-and-orange-blossom bread topped with nuts and tiny red-and-white sweets, Monaco's festive bake.
Torta Tre MontiCity of San Marino, San Marino · medium · 35 minCrisp wafer layers stacked with chocolate-hazelnut cream and glazed, the emblematic cake of San Marino's three towers.
Coq au VinBurgundy, France · medium · 120 minChicken braised slowly in red Burgundy wine with smoky lardons, browned mushrooms, and glazed pearl onions until the sauce turns silky.
Chicken Paprikash (Paprikás Csirke)Great Hungarian Plain, Hungary · easy · 70 minBone-in chicken simmered with sweet Hungarian paprika and melting onions, finished with a silky sour-cream sauce.
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.
PljeskavicaŠumadija (Belgrade), Serbia · easy · 35 minA hand-wide disc of seasoned minced meat grilled over charcoal until crusted and juicy, served in lepinja flatbread with onion, kajmak, and ajvar.
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.
Scotch BrothScotland (Moray Coast), United Kingdom · easy · 140 minA thick Scottish one-pot soup of lamb on the bone, pearl barley, split peas, and winter root vegetables, simmered until a spoon can stand in it.
Cumberland Sausage with Mash and Onion GravyCumbria (Lake District), United Kingdom · medium · 70 minA long peppery coil of coarse-cut pork, browned whole and served over buttery mash with dark onion gravy.
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.
Irish Soda BreadMunster, Ireland · easy · 55 minA dense, tangy four-ingredient loaf leavened with baking soda and buttermilk, no yeast and no kneading, baked with a deep cross cut into the top.
Gravlax (Gravad Lax)Skåne, Sweden · easy · 20 minSalmon dry-cured for a couple of days in salt, sugar, dill and white pepper, sliced paper-thin and served with a sweet mustard-dill sauce.
Janssons Frestelse (Jansson’s Temptation)Skåne, Sweden · easy · 80 minA creamy gratin of matchstick potatoes layered with sweet onions and Swedish spiced sprats, baked in cream and milk until golden.
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.
SarmaleTransylvania, Romania · medium · 240 minFermented sour-cabbage leaves rolled around minced pork and rice, layered with smoked meat and slowly braised, served with polenta and sour cream.
Kjøttkaker i Brun SausVestland (Bergen), Norway · medium · 65 minLarge, flat Norwegian beef meat cakes bound with potato flour and milk, browned and stewed in a glossy brown gravy, with boiled potatoes and lingonberry.
RømmegrøtVestland (Bergen), Norway · medium · 30 minA rich Norwegian festive porridge made by cooking full-fat sour cream with flour until its butterfat separates, loosened with milk and served with cinnamon sugar.
TafelspitzVienna, Austria · medium · 210 minViennese boiled beef gently simmered with root vegetables into a clear broth, sliced and served with apple-horseradish and chive sauces.
Stoemp met WorstFlanders, Belgium · easy · 45 minA rustic Belgian mash of potatoes crushed with carrots and softened leeks, seasoned with nutmeg and served with browned pork sausages and mustard.
Inlagd Sill (Pickled Herring)Skåne, Sweden · easy · 35 minSalt herring soaked and pickled in a sweet-sour 1-2-3 brine of vinegar, sugar and water with allspice, bay and red onion, the centrepiece of the Swedish Midsummer table alongside new potatoes and soured cream.
Färskpotatis med Dill (New Potatoes with Dill)Skåne, Sweden · easy · 28 minYoung new potatoes boiled with dill and salt, then tossed in butter and fresh chopped dill, the essential Swedish Midsummer side whose arrival marks the start of summer.
Brezn (Bavarian Soft Pretzel)Bavaria (Munich), Germany · advanced · 55 minThe glossy dark-brown Bavarian soft pretzel, chewy-crusted and scattered with coarse salt, dipped in an alkaline bath before baking, carried by the armful at Oktoberfest.
Wiesn Hendl (Oktoberfest Roast Chicken)Bavaria (Munich), Germany · easy · 75 minThe true Oktoberfest treat: a whole chicken rubbed with paprika butter and stuffed with parsley, roasted until the skin is deep golden and crisp, then served in halves.
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.
Obatzda (Bavarian Cheese Spread)Bavaria (Munich), Germany · easy · 15 minA rust-coloured beer-garden spread of ripe camembert mashed with butter, paprika, caraway and onion, scooped up with pretzels and radishes.
Bayerischer Kartoffelsalat (Bavarian Potato Salad)Bavaria (Munich), Germany · easy · 40 minWarm sliced waxy potatoes dressed while hot with mustardy broth, vinegar, oil and onion (no mayonnaise), the light southern German potato salad served all through Oktoberfest.
Blaukraut (Bavarian Braised Red Cabbage)Bavaria (Munich), Germany · easy · 75 minRed cabbage slowly braised sweet-and-sour with apple, vinegar, cloves and juniper until glossy and tender, the classic Bavarian side to roast pork knuckle and Oktoberfest roasts.
Berner PlatteBern, Switzerland · medium · 180 minBern's great festive platter: boiled beef, smoked pork, bacon and sausage heaped over sauerkraut, dried beans and potatoes.
Stegt Flæsk med PersillesovsZealand (Copenhagen), Denmark · easy · 60 minDenmark's voted national dish: crisp fried pork belly with boiled potatoes and a creamy parsley sauce.
Rødgrød med FlødeZealand (Copenhagen), Denmark · easy · 50 minThe taste of a Danish summer: red summer berries cooked to a thick pudding and served cold under a pour of cream.
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.
Sogan-dolmaSarajevo, Bosnia & Herzegovina · medium · 110 minA Sarajevo trademark: single onion layers wrapped around spiced minced beef and rice, braised soft and served with sour cream.
KjötsúpaReykjavík, Iceland · easy · 95 minIceland's beloved lamb-and-root-vegetable soup: bony lamb simmered with potato, carrot, swede and cabbage.
HangikjötReykjavík, Iceland · medium · 165 minIceland's Christmas centerpiece: smoked lamb gently boiled and sliced, served with béchamel, potatoes, peas and pickled red cabbage.
KapustnicaBratislava, Slovakia · easy · 110 minSlovakia's Christmas Eve soup: tangy sauerkraut simmered with smoked sausage, dried mushrooms and a few sweet prunes.
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.
Sarmale MoldoveneștiChișinău, Moldova · medium · 180 minSmall Moldovan cabbage (or vine-leaf) rolls of diced meat and rice, slow-simmered in tomato and served with mămăligă.
Njeguški StekCetinje, Montenegro · medium · 40 minMontenegro's signature steak: a thin veal or pork cutlet stuffed with Njeguši prosciutto and cheese, pan-seared until the cheese melts.
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.
RibelVaduz, Liechtenstein · easy · 35 minOne of Liechtenstein's most original dishes: cornmeal simmered in milk and water, then toasted in butter into golden crumbs.
TörkareblVaduz, Liechtenstein · easy · 35 minThe gentle Unterland version of Liechtenstein's corn dish: grits scalded and soaked, then slowly toasted crumbly and eaten with elderberry jam.
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.
Saltimbocca alla RomanaVatican City, Vatican City · easy · 25 minThin veal cutlets layered with prosciutto and sage, pan-fried in butter until they "jump into the mouth."
PichadeMonaco, Monaco · medium · 120 minThe Riviera's answer to pizza: a bread-dough tart spread with slow-cooked tomato and onion, dotted with black olives and anchovy.
ShchiMoscow, Russia · easy · 170 minOne of Russia's oldest soups: sauerkraut and cabbage simmered with beef into a tangy, comforting bowl finished with sour cream and dill.
Soupe au PistouMonaco, Monaco · easy · 75 minA summer vegetable and white bean soup finished off the heat with pistou, a raw pounded paste of basil, garlic and cheese.
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.
Escovitch FishKingston (Surrey), Jamaica · easy · 45 minWhole snapper fried crisp, then drenched in a hot vinegar pickle of onion, carrot, Scotch bonnet, and pimento.
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.
Arepas con Quesito & HogaoAntioquia, Colombia · easy · 45 minGriddled corn cakes split and filled with fresh cheese, spooned over with a warm tomato-scallion sauce.
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.
ChoripánMendoza, Argentina · easy · 35 minA grilled fresh chorizo split and tucked into crusty bread with a generous spoon of garlicky chimichurri, the opening act of every asado.
PoutineQuébec, Canada · easy · 55 minHot fries, squeaky cheese curds, and glossy pepper gravy, rural Québec’s gift to late nights everywhere.
DoublesPort of Spain, Trinidad & Tobago · medium · 70 minTwo soft turmeric flatbreads folded around curried chickpeas, tamarind, and pepper sauce, Trinidad’s street-corner breakfast.
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.
Shrimp & GritsLowcountry (South Carolina), United States · medium · 60 mincreek shrimp over slow-cooked, cheese-enriched stone-ground grits.
Ropa ViejaHavana, Cuba · medium · 170 minBeef braised and shredded into a rich tomato-pepper sofrito, Cuba’s national dish, named "old clothes."
Moros y CristianosHavana, Cuba · easy · 90 minBlack beans and white rice cooked together in one pot with a cumin-scented sofrito until every grain turns dusky and savory, the everyday soul of the Cuban table.
Porotos GranadosCentral Valley, Chile · easy · 60 minSummer stew of fresh beans, corn, squash, and basil, Chile’s pre-Columbian trinity in one pot.
EnfrijoladasOaxaca, Mexico · easy · 40 minCorn tortillas bathed in silky black-bean sauce, folded and finished with cheese, crema, and onion.
Cachapas con QuesoCaracas, Venezuela · easy · 35 minSweet fresh-corn pancakes griddled golden and folded over melting salty cheese, roadside Venezuela at its best.
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.
Gallo PintoManagua, Nicaragua · easy · 30 minDay-old rice fried with red beans until speckled like a painted rooster, Nicaragua’s twice-daily heartbeat.
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.
Ajiaco SantafereñoBogotá, Colombia · easy · 80 minBogotá’s three-potato chicken soup thickened by the potatoes themselves, perfumed with guascas, finished with cream and capers.
Empanadas ColombianasAntioquia, Colombia · medium · 70 minCrisp golden corn-dough turnovers stuffed with shredded beef and potato, fried until they shatter and dipped in a bright cilantro ají.
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.
Pupusas con CurtidoSan Salvador, El Salvador · medium · 50 minHand-patted masa cakes stuffed with cheese and beans, griddled until molten, served with tangy cabbage curtido.
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.
Cou-Cou & Flying FishBridgetown, Barbados · medium · 55 minSilky okra-studded cornmeal cou-cou beside flying fish steamed in a spicy Bajan tomato gravy, the national dish.
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.
CarnitasMichoacán, Mexico · medium · 165 minPork slow-confit in its own fat with orange and bay until meltingly tender, then crisped, Michoacán’s Sunday-market glory.
BrigadeiroMinas Gerais, Brazil · easy · 25 minFudgy chocolate truffles of condensed milk cooked with cocoa and butter, rolled in sprinkles. No Brazilian party exists without them.
Belizean Stew ChickenBelize City, Belize · easy · 80 minChicken marinated in recado rojo, browned in caramelized sugar, and stewed dark, served with rice and beans.
Philly CheesesteakPennsylvania (Philadelphia), United States · easy · 30 minThin-shaved ribeye and melted cheese piled into a soft hoagie roll, Philadelphia's greatest sandwich.
CevicheLima, Peru · easy · 25 minFresh white fish cured in lime "leche de tigre" with red onion, chili, and cilantro, Peru's national dish.
PomParamaribo, Suriname · medium · 130 minA festive baked casserole of grated pomtajer root and citrus-marinated chicken, crisp on top and tangy within.
Keshi YenaWillemstad, Curaçao · medium · 75 minA shell of Edam or Gouda cheese stuffed with spiced chicken, olives, capers, and raisins, then baked until molten.
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.
Green Fig and SaltfishCastries, Saint Lucia · easy · 50 minSaint Lucia's national breakfast: boiled green bananas tossed with sautéed salted cod, peppers, and herbs.
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.
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.
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.
Pan con ChicharrónLima, Peru · medium · 60 minCrisp fried pork and sweet camote layered in a soft roll with tangy salsa criolla, the definitive Lima weekend breakfast sandwich.
Cuscuz NordestinoBahia, Brazil · easy · 30 minA fluffy steamed cornmeal cake from Brazil's northeast, moistened and finished with butter or coconut, naturally gluten-free morning fuel.
Tortas FritasMendoza, Argentina · easy · 35 minSimple fried dough discs, crisp-edged and dusted with sugar, that Argentines make on rainy mornings to eat with mate.
SopaipillasCentral Valley, Chile · medium · 40 minGolden pumpkin-dough fritters, soft and faintly sweet, fried up on cold Chilean mornings and eaten with pebre or chancaca syrup.
Bolón de VerdePichincha (Andes), Ecuador · medium · 35 minA ball of mashed green plantain stuffed with cheese, pan-crisped golden, the filling coastal breakfast of Ecuador.
Api con PastelLa Paz, Bolivia · medium · 45 minA hot, spiced purple-corn drink thick with cinnamon and clove, served with a crisp fried cheese pastry dusted in sugar.
MbejúAsunción, Paraguay · easy · 25 minA chewy, crisp-edged starch-and-cheese griddle cake, gluten-free and pan-cooked to order, eaten with cocido at daybreak.
Torta FritaMontevideo, Uruguay · easy · 35 minGolden discs of fried dough with a slit in the middle, crisp-edged and pillowy, the treat Uruguayans make whenever it rains, dusted with sugar and dunked in mate.
Sada Roti with Tomato ChokaDemerara (Georgetown), Guyana · medium · 40 minSoft griddled flatbread torn and dipped into smoky fire-roasted tomato choka sharpened with garlic and onion, a vegan Guyanese classic.
BaraParamaribo, Suriname · medium · 50 minLittle savory fried rings of ground urdi and flour, green with chopped tajer leaf and heavy with masala, eaten hot with chutney or sambal.
Ackee and SaltfishKingston (Surrey), Jamaica · medium · 35 minJamaica's national dish for breakfast: silky ackee sautéed with flaked salt cod, peppers, onion, and Scotch bonnet, eaten with fried dumplings.
Cretons sur Pain GrilléQuébec, Canada · medium · 90 minA Québécois spiced pork-and-onion spread, cold from the fridge, smeared thick on hot buttered toast with a smear of mustard.
Tostada Cubana con Café con LecheHavana, Cuba · easy · 15 minButtered Cuban bread pressed flat and crisp, cut into batons for dunking into sweet, milky espresso, the quintessential Havana breakfast.
Espageti AyisyenOuest (Port-au-Prince), Haiti · easy · 30 minHaiti's famous breakfast spaghetti tossed with smoky herring, onions, peppers, and a hit of epis and ketchup, savory morning comfort.
Chorreadas con NatillaSan José, Costa Rica · easy · 25 minSweet-savory fresh corn pancakes, crisp at the edges, served with a dollop of cool natilla (sour cream), a Costa Rican country breakfast.
Plátanos Fritos con Frijoles y CremaSan Salvador, El Salvador · easy · 30 minCaramelized fried plantains with thick refried beans and a swirl of crema, the humble Salvadoran típico breakfast.
Tortilla Panameña con QuesoPanama City, Panama · easy · 25 minA thick, crisp-fried corn cake, not a thin tortilla at all, split hot and stuffed with melting white cheese, a staple Panamanian breakfast.
Fry JacksBelize City, Belize · easy · 35 minPuffy, crisp triangles of fried dough eaten with refried beans, eggs, or jam, the golden centerpiece of a Belizean breakfast.
Boiled Fish and Johnny CakeNassau, Bahamas · medium · 45 minA light, limey grouper broth with potatoes and onion, served with a slab of sweet Bahamian johnny cake for dunking, a true island breakfast.
Cocoa Tea and Fried BakesSt. George's, Grenada · medium · 40 minSpiced local cocoa simmered into a rich, cinnamon-scented "tea," served with hot fried bakes, breakfast on the Spice Isle.
Antiguan Fried Dumplings with CheeseSt. John's, Antigua and Barbuda · easy · 35 minGolden, slightly sweet fried dumplings split open around a wedge of sharp cheese, a simple, filling Antiguan breakfast.
Stewed Saltfish with DumplingsBasseterre, Saint Kitts and Nevis · medium · 50 minSalt cod stewed down with tomato, onion, and pepper, served with boiled dumplings and ground provisions, the national breakfast of St. Kitts.
Fried Bakes with ZabocaRoseau, Dominica · easy · 35 minGolden fried bakes split and filled with seasoned mashed avocado (zaboca), a simple, satisfying vegan breakfast from the Nature Isle.
Fried Bakes and SaltfishKingstown, Saint Vincent and the Grenadines · medium · 40 minSautéed salt cod with onion, tomato, and pepper tucked into hot fried bakes, the everyday breakfast of St. Vincent and the Grenadines.
SancochoAntioquia, Colombia · easy · 80 minA big-boned chicken broth with plantain, cassava, corn, and potato, Colombia's restorative weekend lunch.
Natilla ColombianaAntioquia, Colombia · easy · 35 minA firm, sliceable cinnamon custard set with cornstarch and sweetened with raw-cane panela, Colombia's Christmas sweet.
EncebolladoPichincha (Andes), Ecuador · easy · 50 minA brothy tuna-and-cassava soup topped with a tangle of pickled red onion, Ecuador's midday cure-all.
Higos con QuesoPichincha (Andes), Ecuador · easy · 105 minWhole figs slow-cooked in dark panela syrup and served with a slice of fresh cheese, an Ecuadorian classic.
Pabellón CriolloCaracas, Venezuela · medium · 115 minShredded beef, black beans, white rice, and fried sweet plantain on one plate, Venezuela's national dish.
Vori VoriAsunción, Paraguay · medium · 70 minA golden chicken broth thick with little cornmeal-and-cheese dumplings, Paraguay's warming everyday soup.
Dulce de MamónAsunción, Paraguay · easy · 110 minGreen papaya slow-cooked in clove-and-cinnamon syrup until translucent and jammy, a Paraguayan pantry sweet.
Cook-up RiceDemerara (Georgetown), Guyana · easy · 55 minA one-pot of rice and peas simmered in coconut milk with meat and herbs, Guyana's Saturday-night comfort dish.
Cassava PoneDemerara (Georgetown), Guyana · easy · 95 minA dense, chewy bake of grated cassava, coconut, and warm spice, a much-loved Guyanese teatime slice.
Tlayuda OaxaqueñaOaxaca, Mexico · medium · 40 minA large crisp corn tortilla spread with beans and stringy Oaxaca cheese, folded over grilled meat and salsa.
CapirotadaJalisco, Mexico · easy · 50 minToasted bread soaked in a dark clove-and-cinnamon piloncillo syrup, layered with cheese, raisins, and nuts, Mexico's Lenten pudding.
Apple PiePennsylvania (Philadelphia), United States · medium · 95 minA double-crust pie of cinnamon-spiced apples in flaky butter pastry, the definitive American dessert.
Jamaican Beef PattyKingston (Surrey), Jamaica · medium · 70 minA golden turmeric-tinted pastry turnover filled with spiced, peppery ground beef, Jamaica's handheld lunch.
Sweet Potato PuddingKingston (Surrey), Jamaica · easy · 95 minA dense, spiced pudding of grated sweet potato and coconut, known for its soft top and firmer base.
Bake and SharkPort of Spain, Trinidad & Tobago · medium · 50 minCrisp fried flatbread split and stuffed with seasoned fried fish and a riot of sauces and salads, a Maracas beach classic.
KurmaPort of Spain, Trinidad & Tobago · easy · 45 minCrunchy fried sticks of ginger-spiced dough tumbled in a hard sugar glaze, a Trinidadian Indo-Caribbean sweet.
Cuban SandwichHavana, Cuba · medium · 25 minRoast pork, ham, Swiss cheese, pickles, and mustard pressed in Cuban bread until crisp and molten, the classic cubano.
Soup JoumouOuest (Port-au-Prince), Haiti · medium · 120 minA golden squash soup with beef, pasta, and root vegetables, Haiti's soup of freedom, eaten every New Year's Day.
Pen PatatOuest (Port-au-Prince), Haiti · easy · 90 minA dense baked pudding of sweet potato, banana, and coconut milk, warmly spiced, a Haitian Sunday sweet.
Tostadas GuatemaltecasSacatepéquez (Antigua), Guatemala · easy · 40 minCrisp fried tortillas topped three ways, with guacamole, tomato salsa, or black beans, a light Guatemalan street lunch.
Rellenitos de PlátanoSacatepéquez (Antigua), Guatemala · medium · 50 minSweet fried plantain dumplings stuffed with spiced black bean paste, a Guatemalan treat.
Indio ViejoManagua, Nicaragua · medium · 70 minShredded beef and vegetables thickened with toasted masa into a rich, sour-orange-scented stew, a Nicaraguan classic.
Chicharrón de PolloCibao, Dominican Republic · easy · 50 minMarinated chicken pieces dredged and fried crisp, a Dominican favorite from colmado counters and family lunches.
Habichuelas con DulceCibao, Dominican Republic · easy · 70 minA sweet, creamy pudding of blended red beans, coconut, and sweet potato, a uniquely Dominican Lenten dessert.
ChifrijoSan José, Costa Rica · easy · 50 minA layered bowl of rice, beans, crisp fried pork, and pico de gallo with tortilla chips, Costa Rica's favorite bar snack.
Cajeta de CocoSan José, Costa Rica · medium · 55 minA dense coconut-and-milk fudge cooked down to chewy squares, a traditional Costa Rican homemade candy.
Sopa de CaracolSan Pedro Sula, Honduras · medium · 65 minA rich conch soup in coconut broth with yuca, plantain, and corn, the Garifuna coastal dish Honduras made famous.
Rosquillas en MielSan Pedro Sula, Honduras · medium · 55 minLittle corn-and-cheese rings simmered in a dark spiced sugar syrup, a Honduran and Central American sweet.
Ceviche PanameñoPanama City, Panama · easy · 25 minDiced corvina cured in lime with onion, celery, and habanero, the fish-market lunch sold in cups across Panama City.
Arroz con GandulesSan Juan, Puerto Rico · medium · 60 minRice cooked with pigeon peas, sofrito, and pork in one pot, forming a prized crust, Puerto Rico's national dish.
TemblequeSan Juan, Puerto Rico · easy · 25 minA wobbling coconut pudding set with cornstarch and dusted with cinnamon, a light Puerto Rican holiday classic.
GarnachesBelize City, Belize · easy · 35 minCrisp fried tortillas topped with refried beans, cheese, and pickled cabbage, Belize's favorite street snack-lunch.
KadushiWillemstad, Curaçao · medium · 70 minA thick, green cactus soup with salted fish and okra, a truly local Curaçaoan dish born of the arid island.
Grenadian Nutmeg Ice CreamSt. George's, Grenada · easy · 25 minA cool, creamy ice cream fragrant with fresh-grated nutmeg, showcasing the spice that defines the Isle of Spice.
Saint Lucian Pumpkin RiceCastries, Saint Lucia · easy · 45 minRice simmered with sweet pumpkin, coconut, and island herbs into a soft, golden one-pot, an everyday Lucian lunch.
Antiguan Chop-UpSt. John's, Antigua and Barbuda · easy · 40 minSpinach, okra, and eggplant boiled and chopped smooth with saltfish, an Antiguan everyday plate often eaten with fungee.
Coconut Sugar CakeBasseterre, Saint Kitts and Nevis · easy · 35 minChewy pink-and-white coconut candy set in ginger sugar syrup, a nostalgic Saint Kitts and Nevis sweet.
Dominica Guava CheeseRoseau, Dominica · medium · 60 minA firm, chewy guava paste cooked down and cut into sugared squares, a confection traditional to Dominica.
DuckanooKingstown, Saint Vincent and the Grenadines · medium · 70 minSweet spiced cornmeal and coconut tied in banana leaves and boiled, a West African legacy sweet of Saint Vincent.
Bahamian Conch SaladNassau, Bahamas · easy · 25 minFresh conch diced and cured at the table in lime and sour orange with sweet peppers, tomato, cucumber, and fiery goat pepper.
Montreal Smoked Meat SandwichQuébec, Canada · easy · 30 minHand-carved, spice-cured smoked beef brisket steamed until tender and piled high on rye with a swipe of yellow mustard.
Dominica BouyonRoseau, Dominica · medium · 90 minA thick one-pot of ground provisions, dumplings, dasheen leaves, and salt beef simmered with coconut and Caribbean herbs.
Grenadian Fish BrothSt. George's, Grenada · medium · 60 minA restorative Saturday soup of fresh fish, green figs, and provisions simmered with dumplings, coconut, and island spice.
Conch SouseBasseterre, Saint Kitts and Nevis · easy · 65 minTender boiled conch pickled in a cool, bright broth of lime, onion, cucumber, and scotch bonnet, a St Kitts weekend favorite.
Tri-Tri CakesKingstown, Saint Vincent and the Grenadines · easy · 30 minTiny river fish folded into a herbed batter and fried into crisp golden fritters, a seasonal Saint Vincent delicacy.
Coconut TurnoverCastries, Saint Lucia · medium · 65 minSoft sweet yeasted dough folded around spiced, sticky grated coconut, a Saint Lucian bakery treat.
DucanaSt. John's, Antigua and Barbuda · medium · 75 minSweet grated sweet potato and coconut spiced and steamed in banana leaves, a traditional Antiguan treat.
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.
Thayacha (Andean Frozen Oca)La Paz, Bolivia · easy · 40 minAn ancient Bolivian altiplano treat: sweet oca tubers boiled with cinnamon, then frozen overnight into a natural ice, sold in the winter markets of La Paz and El Alto.
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.
Locro de Papa (Potato and Cheese Soup)Pichincha (Andes), Ecuador · easy · 50 minA thick, golden Andean potato soup enriched with milk and fresh cheese, served with avocado and cilantro.
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.
Fricasé PaceñoLa Paz, Bolivia · medium · 140 minA warming La Paz pork stew in a golden, spicy yellow-chili broth, served with mote (hominy) and chuño.
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.
Calabaza en TachaOaxaca, Mexico · easy · 75 minPumpkin simmered in dark piloncillo syrup with cinnamon, cloves and orange until deep amber and tender, a pre-Hispanic sweet that is a fixture of the Dia de los Muertos altar.
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.
Antiguan Seasoned RiceSt. John's, Antigua and Barbuda · easy · 65 minA one-pot of rice and pigeon peas cooked down with seasoned chicken, tomato, sweet pepper, and thyme until every grain is savoury; Antigua's everyday cook-up rice.
Bahamian Peas 'n' RiceNassau, Bahamas · easy · 60 minPigeon peas and rice browned in a tomato and thyme base with bacon, the signature side that anchors nearly every Bahamian plate.
Pudding and SouseBridgetown, Barbados · medium · 120 minBarbados' Saturday lunch: pickled pork brightened with lime, cucumber, onion, and hot pepper, served cold alongside a spiced steamed sweet potato pudding.
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.
Bermuda Peas and RiceHamilton, Bermuda · easy · 65 minBlack-eyed peas and rice cooked with bacon, onion, tomato, and thyme; the Bermudian side that shows up beside fish, chicken, and at every summer get-together.
TourtièreQuébec, Canada · medium · 100 minThe Québécois meat pie of the Christmas réveillon: ground pork and beef bound with mashed potato and warm spices, baked in a double crust.
Pâté ChinoisQuébec, Canada · easy · 65 minQuébec's beloved layered casserole: seasoned ground beef under a layer of creamed corn and a blanket of buttery mashed potato, baked golden.
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.
Stobá di KabrituWillemstad, Curaçao · medium · 180 minThe celebration stew of Curaçao: goat marinated in lime then slow-braised with onion, tomato, and Antillean spices until it falls from the bone.
GuiamboWillemstad, Curaçao · medium · 75 minCuraçao's okra soup: a thick, green Antillean gumbo of okra cooked down with salt beef, fish, and shrimp, served with a scoop of funchi.
Titiwi AccraRoseau, Dominica · easy · 30 minDominica's prized seasonal fritter: tiny translucent titiwi fish folded whole into a herby, peppery batter and fried into crisp golden accras.
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.
Locrio de PolloCibao, Dominican Republic · medium · 65 minThe Dominican one-pot rice and chicken: chicken seared in caramelized sugar for a deep colour, then rice cooked in the drippings with sofrito, olives, and capers.
Yuca Frita con ChicharrónSan Salvador, El Salvador · medium · 65 minA Salvadoran street-food plate: boiled-then-fried cassava with crisp pork chicharrón, crowned with tangy curtido and fresh tomato chimol.
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.
Grenadian Callaloo SoupSt. George's, Grenada · easy · 50 minA creamy Grenadian soup of callaloo (dasheen) leaves and okra simmered in coconut milk with thyme and a whole hot pepper, blended smooth.
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.
LegimOuest (Port-au-Prince), Haiti · medium · 120 minA thick Haitian vegetable stew of eggplant, cabbage, chayote, and greens cooked down with epis-marinated beef and mashed into a rich, savoury sauce.
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.
Nicaraguan QuesilloManagua, Nicaragua · easy · 20 minA Nicaraguan roadside favourite: a warm corn tortilla wrapped around soft stringy cheese, vinegary pickled onions, and a generous pour of cream.
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.
Arroz con Pollo PanameñoPanama City, Panama · easy · 70 minPanama's one-pot chicken and rice, tinted with achiote and studded with peas, carrots, and green olives; the family dish that feeds a crowd.
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.
Pollo GuisadoSan Juan, Puerto Rico · easy · 70 minPuerto Rican braised chicken stew: bone-in chicken simmered in a sofrito and tomato sauce with potatoes, carrots, and green olives, served over white rice.
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.
Kittitian Chicken BouillonBasseterre, Saint Kitts and Nevis · easy · 65 minA hearty Kittitian one-pot of chicken simmered with potatoes, carrots, and pumpkin in an aromatic, herb-scented broth; homely island comfort food.
Saint Lucian Saltfish AccrasCastries, Saint Lucia · easy · 35 minCrispy Saint Lucian salt cod fritters: flaked saltfish folded into a herby, peppery batter and fried golden, eaten as a snack or with bakes.
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.
Trinidad CallalooPort of Spain, Trinidad & Tobago · medium · 70 minThe silky Sunday-lunch classic: dasheen leaves and okra cooked down with coconut milk, aromatics, and crab, then swizzled smooth into a thick green sauce.
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.
Saltfish BuljolKingstown, Saint Vincent and the Grenadines · easy · 35 minA bright Vincentian salt cod salad: flaked saltfish tossed raw with tomato, onion, sweet pepper, cucumber, and hot pepper, sharp with lime and eaten with bakes.
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.
Moksi AlesiParamaribo, Suriname · medium · 70 minSuriname's one-pot mixed rice, chicken and salted beef browned with tomato and allspice, then steamed with rice and coconut milk until every grain is savoury.
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.
Anzac BiscuitsVictoria, Australia · easy · 30 minGolden oat-and-coconut biscuits bound with golden syrup, chewy or snappy, a national argument.
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.
BabakauViti Levu, Fiji · medium · 105 minPuffy, faintly sweet Fijian fried bread, crisp outside and pillowy within, torn and dunked in sweet milky tea for breakfast.
Koko AlaisaUpolu, Samoa · easy · 35 minSamoan cocoa rice: short-grain rice simmered with rich local cocoa, coconut, and sugar into a warm, chocolatey porridge.
Mince on ToastWaikato, New Zealand · easy · 35 minSavory, gravy-rich beef mince spooned over hot buttered toast, a nostalgic Kiwi breakfast and any-time comfort meal.
Vegemite on ToastVictoria, Australia · easy · 5 minHot buttered toast under a thin, salty scrape of Vegemite, the deceptively simple, fiercely defended Australian breakfast.
Roasted Kaukau with CoconutHighlands, Papua New Guinea · easy · 40 minKaukau (sweet potato) roasted in the embers and eaten with fresh grated coconut, an everyday Papua New Guinean breakfast.
Keke IsiteTongatapu, Tonga · medium · 105 minTongan fried "yeast cakes", crisp-shelled, fluffy doughnuts eaten warm with tea, a Saturday-morning island tradition.
TulukEfate (Port Vila), Vanuatu · medium · 100 minGrated cassava wrapped around heavily seasoned pork, bound in leaves and baked, sold by the piece at markets and kava bars.
Cook Islands PokeRarotonga, Cook Islands · easy · 55 minCooked ripe banana bound with arrowroot and baked until translucent, drowned in thick coconut cream, eaten at breakfast, at teatime, or alongside the main meal.
Taro with Coconut SyrupNgerulmud, Palau · easy · 40 minSteamed taro drizzled with a warm caramel-like coconut syrup, a gently sweet Palauan breakfast built on the islands' staple root.
Kiribati Coconut RiceTarawa, Kiribati · easy · 30 minRice simmered in fresh coconut milk and sweetened with coconut toddy, a soft, fragrant breakfast from the atolls of Kiribati.
Grilled Reef Fish with RicePalikir, Micronesia · easy · 30 minWhole reef fish grilled over coconut husks with lime and served over hot rice, a savory, protein-rich Micronesian morning plate.
Banana in Coconut CreamYaren, Nauru · easy · 15 minRipe bananas warmed in sweet coconut cream with a hint of lime, a soft, quick Nauruan breakfast from the Pacific's smallest republic.
Boiled Kumara with Fresh CoconutHoniara, Solomon Islands · easy · 25 minTender boiled kumara (sweet potato) tossed with fresh grated coconut and a little salt, an honest, everyday Solomon Islands breakfast.
FekeiFunafuti, Tuvalu · medium · 45 minA sweet Tuvaluan pudding of grated pulaka or banana cooked with coconut cream into a sticky, caramel-rich cake.
VakaloloViti Levu, Fiji · easy · 65 minDense baked cassava under a dark coconut caramel, one of Fiji's oldest sweets, cut into sticky squares.
Fa'ausiUpolu, Samoa · easy · 60 minWarm squares of grated-taro cake folded through a dark, salty-sweet coconut caramel, a Samoan Sunday favorite.
Saksak (Sago and Banana Dumplings)Highlands, Papua New Guinea · easy · 35 minPearls of sago and sweet banana set in coconut cream, the pudding that turns up at feasts across Papua New Guinea.
Faikakai TopaiTongatapu, Tonga · easy · 35 minSoft boiled dumplings drowned in a thick, dark coconut-sugar caramel, a Tongan after-feast sweet.
Fiji Roti ParcelViti Levu, Fiji · medium · 55 minA soft griddle roti wrapped around spiced potato-and-pea curry, the everyday one-handed lunch of Fiji's towns.
Sapasui (Samoan Chop Suey)Upolu, Samoa · easy · 40 minSlippery glass noodles tossed with pork, soy, and ginger, the potluck and Sunday lunch Samoa borrowed and made its own.
Sausage SizzleNew South Wales (Sydney), Australia · easy · 30 minA barbecued sausage on white bread with soft grilled onions and sauce, the fundraiser lunch of every Australian car park.
Aibika with Tinned FishHighlands, Papua New Guinea · easy · 30 minTender aibika greens simmered in coconut with tinned mackerel over rice, the honest everyday lunch of Papua New Guinea.
Kapisi PuluTongatapu, Tonga · easy · 30 minCabbage stewed with tinned corned beef and onion in coconut cream, the quick weekday cousin of Tonga's Sunday lu pulu.
SimboroEfate (Port Vila), Vanuatu · easy · 45 minGrated cassava rolled in island-cabbage leaves and simmered in coconut cream, Vanuatu's everyday take on laplap.
Curried SausagesRarotonga, Cook Islands · easy · 35 minBrowned sausages simmered in a mild curry-and-coconut gravy over rice, a Rarotongan family lunch.
Reef Fish with BreadfruitPalikir, Micronesia · easy · 40 minReef fish gently poached in coconut cream with ginger and lime, served over roasted breadfruit, the everyday midday plate of the Pohnpei coast.
Kiribati Palu (Marinated Reef Fish)Tarawa, Kiribati · easy · 25 minRaw reef fish cured in lime and salt, then folded through fresh coconut cream with onion and chili, a bright, no-cook lunch of the atolls.
Nalot (Pounded Breadfruit with Coconut Cream)Efate (Port Vila), Vanuatu · easy · 65 minRoasted breadfruit pounded to a smooth, heavy paste and served with a well of hot coconut cream poured into the middle.
Sweet Banana LaplapEfate (Port Vila), Vanuatu · easy · 80 minThe sweet, dessert cousin of Vanuatu's savory national dish: grated cassava and ripe banana bound in coconut cream, wrapped in banana leaves and baked until dense and pudding-like.
Pawpaw PokeRarotonga, Cook Islands · easy · 55 minThe orange poke of Rarotonga: ripe pawpaw thickened with arrowroot, baked into a soft pudding and eaten on its own under sweet coconut cream.
Seboseb (Tapioca Coconut Pudding)Ngerulmud, Palau · easy · 30 minA silky Palauan pudding of tapioca starch cooked slowly with sugar and coconut milk until glossy and chewy, served cool.
Buatoro (Pumpkin Coconut Cake)Tarawa, Kiribati · easy · 80 minA moist Kiribati cake of grated pumpkin or swamp taro baked with coconut milk and kamaimai, the islands' dark coconut toddy syrup.
Benben in Mokmok (Arrowroot and Coconut Sap Dumplings)Majuro, Marshall Islands · easy · 30 minMarshallese arrowroot simmered with sweet coconut sap into a soft jelly, shaped into little balls and rolled in fresh grated coconut.
Uht Sukusuk (Pounded Banana with Coconut Cream)Palikir, Micronesia · easy · 25 minA Pohnpeian sweet of ripe bananas boiled and pounded to a smooth, sticky mass, crowned with a pour of fresh coconut cream.
Nauruan Chop SueyYaren, Nauru · easy · 25 minNauru's everyday plate: chicken stir-fried fast with cabbage, carrot and onion in a light soy sauce, a dish the island's Chinese kitchens made a staple.
Nauruan Coconut MousseYaren, Nauru · easy · 25 minA light, cool Nauruan coconut mousse: coconut milk sweetened and set soft with agar and folded through whipped coconut cream, made for special days.
Chili Taiyo (Tinned Tuna Noodles)Honiara, Solomon Islands · easy · 20 minThe Solomon Islands' favorite fast lunch: tinned Taiyo tuna tossed with noodles, fresh chili, tomato and onion into a quick, fiery plate.
Solomon Islands Cassava PuddingHoniara, Solomon Islands · easy · 65 minA sticky, chewy Solomon Islands pudding of grated cassava baked with coconut cream and sugar, served at weddings and feast days.
Grilled Breadfruit with MitiFunafuti, Tuvalu · easy · 55 minWhole breadfruit roasted over coals until smoky and tender, torn into pieces and dipped into miti, a fresh coconut cream sauce sharpened with onion, chili and lime.
Puleleti (Coconut and Coconut Syrup Sweet)Funafuti, Tuvalu · easy · 25 minA chewy Tuvaluan coconut candy, fresh grated coconut cooked down with sweet coconut toddy syrup until thick, sticky and glossy.
Afghan BiscuitsCanterbury, New Zealand · easy · 35 minCrunchy cocoa biscuits studded with cornflakes, topped with chocolate icing and a walnut half.
Rēwena Parāoa (Māori Potato Bread)Waikato, New Zealand · advanced · 80 minA traditional Māori sourdough raised with a fermented potato starter, baked into a soft, faintly sour loaf.
Fijian Chicken CurryViti Levu, Fiji · medium · 65 minBone-in chicken braised with Fiji curry powder, whole spices, tomato and a pounded ginger-garlic-chilli paste.
Rourou (Taro Leaves in Coconut Cream)Viti Levu, Fiji · easy · 40 minYoung taro leaves simmered down in coconut cream with onion until silky, dark and rich.
Oka I'a (Samoan Raw Fish in Coconut Cream)Upolu, Samoa · easy · 20 minFresh fish cured briefly in lemon or lime, then folded into thick coconut cream with onion, tomato and cucumber.
'Ota 'Ika (Tongan Raw Fish Salad)Tongatapu, Tonga · easy · 25 minWhite fish marinated in lemon, then tossed with coconut cream and plenty of diced tomato, cucumber, capsicum and spring onion.
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.
Rukau (Taro Leaves in Coconut Cream)Rarotonga, Cook Islands · easy · 60 minYoung taro leaves slow-cooked with onion and coconut cream into a soft, silky green dish, the Cook Islands staple vegetable.
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.
Dia (Sago and Banana in Coconut Cream)Highlands, Papua New Guinea · easy · 40 minRipe banana and sago wrapped in banana leaves and boiled, then served warm with thick coconut cream, a Central District delicacy.
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.
Poi (Pounded Taro)Honiara, Solomon Islands · easy · 50 minCooked taro pounded to a smooth paste and often left to ferment slightly, the tangy staple side considered the national dish of the Solomon Islands.
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.
Belsiich el Kukau (Pounded Taro)Ngerulmud, Palau · medium · 90 minFreshly cooked taro pounded with coconut oil into a smooth, fluffy paste and steamed, the Palauan staple served with fish.
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.
Fafa (Kosraean Pounded Taro)Palikir, Micronesia · medium · 60 minSoft taro pounded smooth with a stone tok and mixed with coconut milk, the signature ceremonial food of Kosrae.
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.
Chukuchuk (Coconut Rice Balls)Majuro, Marshall Islands · easy · 35 minWarm sticky rice rolled by hand into balls and coated in freshly grated coconut, a Marshallese staple served with fish.
Talo Tokotokoi (Baked Taro with Coconut Cream)Funafuti, Tuvalu · easy · 110 minBaked taro broken into chunks and coated in a thick, sweet coconut cream cooked down until glossy, a favourite at Tuvaluan feasts.
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.
Te Taki (Breadfruit in Coconut Cream)Tarawa, Kiribati · easy · 55 minChunks of starchy breadfruit slow-simmered in rich coconut cream until soft and silky, an everyday Kiribati way with the atoll's most reliable crop.
Te Bua Toro ni BaukinTarawa, Kiribati · easy · 75 minA hearty baked cake of grated pumpkin, shredded cabbage and tinned corned beef, a modern Kiribati staple born of the atoll shop shelf.
DingonYaren, Nauru · easy · 50 minPounded breadfruit or banana worked with fresh coconut and fragrant pandanus, shaped into dense little patties and baked or pan-fried, a classic Nauruan savory food.
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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