Collection
Gluten-Free Recipes from Around the World
Every dish here is naturally gluten-free, no substitutions needed, and comes from a real culinary tradition somewhere on the map. Prefer to wander? On any recipe you can toggle gluten-free and the ingredients rewrite themselves with regional swaps.
693 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.
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.
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.
Doro WatAmhara, Ethiopia · medium · 115 minEthiopia’s celebration dish: chicken slow-stewed in a mountain of caramelized onions and berbere, with whole eggs.
Muamba de GalinhaLuanda, Angola · easy · 75 minAngola’s national dish: chicken stewed golden in palm oil with okra, garlic, and chili until the sauce turns silk.
Seswaa with PapGaborone, Botswana · easy · 160 minBeef simmered for hours with little more than salt, then pounded into rich shreds, Botswana’s dish of weddings and state occasions.
Red RedGreater Accra, Ghana · easy · 50 minBlack-eyed peas stewed in red palm oil beside caramelized fried plantains, named twice for its two shades of red.
Poulet YassaCasamance, Senegal · easy · 75 minChicken smothered in a mountain of lemon-and-mustard onions, grilled then braised, Casamance’s gift to West Africa.
Pondu (Saka Saka)Kinshasa, DR Congo · easy · 80 minCassava leaves pounded and simmered with palm oil, eggplant, and smoked richness, the Congo’s daily green.
Egusi SoupEnugu (Southeast), Nigeria · medium · 65 minGround melon seeds cooked into a rich, nubbly soup with greens and assorted meats, the pride of the Igbo southeast.
Shiro WotAddis Ababa, Ethiopia · easy · 30 minGround-chickpea flour whisked into a spiced, silky stew, the dish that feeds Ethiopia on fasting days and hard times alike.
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.
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.
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.
Kanda ti NymaBangui, Central African Republic · medium · 70 minCentral African meatballs simmered in a nutty tomato-and-okra sauce thickened with ground pumpkin seeds.
DarabaN'Djamena, Chad · easy · 60 minA silky Chadian okra-and-greens stew enriched with peanut butter and tomato, eaten with millet.
Liboke ya MbisiBrazzaville, Republic of the Congo · medium · 65 minWhole fish seasoned and steamed in banana or marantacea leaves until fragrant and flaking.
PepesupMalabo, Equatorial Guinea · easy · 50 minA fiery, clear fish pepper soup of Equatorial Guinea, sharp with chili, ginger, and lime.
Swazi Chicken Stew with PhutuMbabane, Eswatini · easy · 70 minA homey Eswatini chicken stew in tomato and onion, served with crumbly steamed maize phutu.
SuperkanjaBanjul, The Gambia · medium · 80 minThe Gambia's rich okra stew with palm oil, smoked fish, and meat, spooned over rice.
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.
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.
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.
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.
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.
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.
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.
Cuscuz DoceSantiago (Praia), Cape Verde · medium · 55 minA steamed cornmeal cake, faintly sweet, eaten warm with butter, honey, or milk for 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.
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.
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.
Plátano Frito con HuevoMalabo, Equatorial Guinea · easy · 17 minSweet ripe plantains fried till caramelized and topped with a fried egg, Spanish and African breakfast worlds on one plate.
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.
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.
Liberian Rice BreadMonrovia, Liberia · medium · 60 minA moist, tender quick bread of rice flour and mashed ripe banana, spiced and baked into a golden loaf for breakfast or tea.
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.
Moi MoiLagos, Nigeria · medium · 90 minA savory steamed pudding of blended black-eyed peas, peppers, and onion, a versatile Nigerian staple.
ThiakryDakar, Senegal · easy · 40 minSweetened steamed millet couscous folded through vanilla yogurt and cream with raisins, a cool West African pudding.
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.
Nyama ChomaNairobi, Kenya · easy · 75 minSimply salted goat or beef slow-grilled over charcoal and eaten with kachumbari and ugali, Kenya's social feast.
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.
Bolo PolanaMaputo, Mozambique · medium · 70 minA rich, moist cake of cashews and potato scented with citrus, named for an elegant Maputo neighborhood.
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.
Cocada AmarelaLuanda, Angola · medium · 50 minA rich golden pudding of coconut and egg yolks scented with cloves, a Portuguese-influenced Angolan sweet.
DikgobeGaborone, Botswana · easy · 135 minSamp and beans (or sorghum) slow-cooked soft together into a filling one-pot, a staple of the Botswana table.
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.
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.
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.
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.
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.
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.
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.
Pudim de Leite (Milk Flan)Santiago (Praia), Cape Verde · medium · 70 minA silky baked milk custard under a dark caramel, one of Cabo Verde's most popular desserts.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Omelete à Moda da TerraSão Tomé, São Tomé and Príncipe · easy · 25 minA simple island omelette of eggs beaten with local greens and onion, fried in palm oil and served with fried banana.
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.
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.
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.
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.
Fish AmokSiem Reap, Cambodia · medium · 55 minA silky steamed fish curry-custard in banana-leaf cups, built on pounded lemongrass kroeung and coconut cream.
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.
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.
MohingaYangon, Myanmar · medium · 65 minMyanmar’s national breakfast: rice noodles in a lemongrass-catfish broth thickened with toasted chickpea flour.
Bánh XèoMekong Delta, Vietnam · medium · 50 minSizzling turmeric-rice crepes stuffed with shrimp, pork, and sprouts, wrapped in lettuce and dunked in nuoc cham.
Sundubu-jjigae (Soft Tofu Stew)Gyeongsang (Busan), South Korea · easy · 35 minBubbling-hot soft tofu stew, brick-red with gochugaru, finished with an egg cracked in at the table.
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.
Khaman DhoklaGujarat, India · easy · 35 minCloud-light steamed chickpea-flour cakes, tempered with mustard seeds and curry leaves, Gujarat’s teatime signature.
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.
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.
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.
AmbuyatBandar Seri Begawan, Brunei · medium · 30 minA glassy sago starch eaten with bamboo forks and dipped in a tart, pungent cacah sauce.
MurabyanKuwait City, Kuwait · medium · 65 minSpiced Gulf shrimp folded through rice cooked in their fragrant broth, layered with dill and dried lime.
MuhammarManama, Bahrain · easy · 55 minBahrain's sweet brown rice scented with date syrup, saffron, and cardamom, traditionally served with fried fish.
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.
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.
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.
Hobak-jukSeoul (Gyeonggi), South Korea · easy · 45 minA silky, naturally sweet Korean pumpkin porridge thickened with glutinous rice.
Menemenİzmir (Aegean), Turkey · easy · 30 minSoft eggs scrambled into a simmered base of tomato, green pepper, and pul biber.
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.
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.
AdasiTehran, Iran · easy · 60 minA warming Persian lentil breakfast stew spiced with turmeric, cumin, and cinnamon.
Nasi LemakPenang, Malaysia · medium · 55 minFragrant coconut rice with spicy sambal, fried anchovies, peanuts, cucumber, and egg, Malaysia's national breakfast.
Khao Piak SenLuang Prabang, Laos · medium · 70 minA comforting Lao chicken noodle soup with soft, chewy hand-cut rice-tapioca noodles.
KhaginaKabul, Afghanistan · easy · 25 minAfghan eggs cooked into a soft, spiced tomato base, a quick, warming Kabul breakfast.
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.
KatilapamBandar Seri Begawan, Brunei · easy · 40 minSoft steamed rice-flour cakes lightly spiced and faintly sweet, a Bruneian teatime and breakfast bite.
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.
OnbanPyongyang, North Korea · medium · 65 minA Pyongyang bowl of warm rice in chicken broth topped with shredded chicken and a mung-bean pancake.
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.
Pad ThaiBangkok (Central), Thailand · medium · 40 minStir-fried rice noodles in a sweet-sour tamarind sauce with tofu, shrimp, egg, and crushed peanuts, Thailand's global icon.
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.
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.
TangyuanShanghai, China · medium · 45 minChewy glutinous rice balls with a sweet black sesame center in warm ginger syrup, a Chinese symbol of family reunion.
KimbapSeoul (Gyeonggi), South Korea · medium · 55 minSeasoned rice and colorful fillings rolled in seaweed and sliced into rounds, Korea's picnic and lunchbox staple.
Soto AyamJakarta, Indonesia · medium · 65 minA fragrant golden turmeric chicken soup with noodles, egg, and crisp shallots, Indonesia's everyday bowl of comfort.
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.
Leche FlanCentral Luzon, Philippines · medium · 65 minA dense, silky egg-yolk custard under a dark caramel, steamed in a tin mold, the Philippines' richest celebration dessert.
Chapli KababLahore (Punjab), Pakistan · easy · 40 minFlat, spiced minced-beef patties studded with tomato and pomegranate, shallow-fried crisp, a Khyber specialty.
KheerLahore (Punjab), Pakistan · easy · 70 minA slow-cooked rice pudding perfumed with cardamom and scattered with nuts, the comforting sweet of every occasion.
Juju DhauKathmandu Valley, Nepal · easy · 45 minA rich, sweet set yogurt scented with cardamom, the King of Yogurts from the Newar city of Bhaktapur.
WatalappanSouthern Province, Sri Lanka · easy · 60 minA steamed coconut custard set with dark palm jaggery and warm spices, the festive pudding of Sri Lanka.
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.
Sankhya LapovSiem Reap, Cambodia · medium · 70 minA whole kabocha pumpkin steamed with a coconut-palm-sugar custard inside, a striking Cambodian dessert.
MahalabiaAmman, Jordan · easy · 25 minA delicate milk pudding set with cornstarch and perfumed with rose or orange blossom, a light Levantine sweet.
Chelo Kabab KoobidehTehran, Iran · medium · 50 minGrilled skewers of seasoned minced meat with saffron buttered rice and grilled tomato, Iran's national dish.
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.
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.
Kuih Seri MukaPenang, Malaysia · medium · 80 minA two-layer sweet of coconut sticky rice under a smooth pandan custard, a jewel of the Malaysian kuih table.
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.
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.
KuyrdakAlmaty, Kazakhstan · easy · 55 minA hearty fry-up of meat, potato, and onion, the celebratory dish traditionally made when an animal is freshly butchered.
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.
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.
MasgoufBaghdad, Iraq · medium · 90 minButterflied river fish marinated and slow-grilled over open flame, Iraq's national dish and the pride of Baghdad.
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.
ZhentAlmaty, Kazakhstan · easy · 30 minA sweet, crumbly pressed mixture of toasted millet, butter, and raisins, a traditional Kazakh treat of the steppe.
LavangiBaku, Azerbaijan · medium · 105 minChicken stuffed with a tangy walnut, onion, and sour-plum paste and roasted, a specialty of Azerbaijan's Caspian south.
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.
Foni BoakibaaMalé, Maldives · easy · 70 minA dense baked pudding-cake of rice, coconut, and rosewater, a sweet Maldivian favorite for Ramadan and celebrations.
Mutabbaq SamakKuwait City, Kuwait · medium · 70 minSpiced fish served over caramelized-onion rice with dried lime, a classic Kuwaiti and Gulf seafood dish.
GhooziManama, Bahrain · medium · 180 minSpiced rice crowned with tender roasted lamb, fried nuts, and raisins, a grand Bahraini and Gulf celebration platter.
MastavaDushanbe, Tajikistan · easy · 70 minA hearty rice soup with meat, chickpeas, and vegetables, brightened with herbs and a spoon of yogurt, a Tajik staple.
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.
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.
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.
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.
Nishallo (Whipped Ramadan Sweet)Dushanbe, Tajikistan · medium · 25 minA glossy white Tajik whip of egg whites beaten into a hot sugar syrup and scented with vanilla, made for iftar in Ramadan and scooped up with warm bread.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
MishkakMuscat, Oman · easy · 45 minOman favourite street food: cubes of meat in a tangy tamarind and spice marinade, skewered and grilled over charcoal.
FahsaSana’a, Yemen · medium · 180 minA bubbling Yemeni lamb stew served in a hot stone pot and crowned with hilbeh, whipped fenugreek foam, with hawaij spice.
ZurbianSana’a, Yemen · advanced · 150 minA Yemeni celebration biryani: saffron rice layered with yogurt-marinated lamb and potatoes, finished over low heat.
Katong LaksaSingapore, Singapore · advanced · 85 minSingapore Katong laksa: rice noodles cut short in a rich coconut and dried-shrimp gravy with prawns, tofu puffs and laksa leaf.
Chilli CrabSingapore, Singapore · medium · 50 minSingapore unofficial national dish: mud crab wok-tossed in a sweet, spicy, savoury tomato-chili sauce laced with egg ribbons.
Kazakh PlovAlmaty, Kazakhstan · medium · 95 minThe Kazakh celebration pilaf: rice cooked over lamb, sweet carrots and onion in a cauldron until every grain is separate and rich.
KuurdakBishkek, Kyrgyzstan · easy · 55 minOne of Central Asia oldest dishes: chunks of meat fried in their own fat with onion and potato until browned and crisp.
Oshi PalavDushanbe, Tajikistan · medium · 100 minTajikistan national dish and king of meals: rice steamed over lamb, yellow carrots, chickpeas and cumin in a single pot.
Kukulhu RihaMalé, Maldives · easy · 60 minA gently spiced Maldivian chicken curry simmered in coconut milk with curry leaves, pandan and island spices.
Bruneian Nasi LemakBandar Seri Begawan, Brunei · medium · 65 minBrunei coconut rice plate: fragrant santan rice with a caramelised sambal, crisp anchovies, peanuts, egg and cucumber.
Bruneian Beef RendangBandar Seri Begawan, Brunei · advanced · 210 minA Bruneian dry curry of beef slow-simmered in coconut milk and a lemongrass spice paste until dark, tender and richly reduced.
TukirDili, Timor-Leste · medium · 140 minA festive Timorese stew of goat or lamb braised with tamarind, turmeric, lemongrass and mint, traditionally cooked in bamboo.
Caril de GalinhaDili, Timor-Leste · easy · 65 minA mild Timorese chicken curry built on roasted red capsicum and coconut milk, gently spiced and subtly sweet.
Ratatouille NiçoiseProvence, France · medium · 90 minSummer vegetables stewed separately then united, Provence's answer to a garden at peak harvest.
Paella de Verduras (Valencian Vegetable Paella)Valencia, Spain · medium · 60 minSaffron rice cooked wide and shallow until it forms the prized socarrat crust, loaded with market vegetables.
Gemista (Stuffed Summer Vegetables)Crete, Greece · medium · 105 minTomatoes and peppers baked slowly around an herbed rice filling, with potatoes roasting in the juices.
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.
Galettes de Sarrasin (Buckwheat Crêpes)Brittany, France · medium · 40 minLacy, nutty buckwheat crêpes folded around ham, cheese, and an egg, the "complète" of every Breton crêperie.
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.
RöstiBern, Switzerland · easy · 45 minSwitzerland’s golden potato cake, crisp outside, tender inside, flipped whole and served with pride.
Tortilla EspañolaMadrid, Spain · medium · 50 minThe potato-and-egg omelette that anchors every Spanish bar, flipped whole, argued about forever.
Risotto alla MilaneseLombardy (Milan), Italy · medium · 40 minSaffron-gold risotto mounted with butter and Parmigiano until it flows like lava, Milan’s luminous classic.
Šaltibarščiai (Cold Beet Soup)Vilnius, Lithuania · easy · 40 minA shocking-pink chilled soup of beets, kefir, cucumber, and dill, Lithuania’s summer in a bowl, with hot potatoes on the side.
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.
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.
Pulpo a la GallegaGalicia, Spain · medium · 75 minTender boiled octopus on soft potato, dusted with smoked paprika and coarse salt, Galicia's festival dish.
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.
DranikiMinsk, Belarus · easy · 45 minCrisp-edged potato pancakes fried golden and served with a generous spoon of sour 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.
Bacalhau à BrásLisbon, Portugal · medium · 45 minShredded salt cod tangled with straw-thin fried potatoes and softly scrambled egg, dotted with olives.
Irish StewMunster, Ireland · easy · 140 minA gentle, honest stew of lamb, potato, and onion slow-simmered into pure comfort.
Kugelis (Baked Potato Pudding)Vilnius, Lithuania · medium · 110 minA dense baked pudding of finely grated raw potato bound with egg, milk, onion and smoked bacon, browned on top and served with sour cream.
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.
HavregrötSkåne, Sweden · easy · 12 minWarm oat porridge topped with lingonberry or blueberry and a splash of cold milk.
Omletă ȚărăneascăTransylvania, Romania · easy · 25 minA rustic Romanian peasant omelette with tomato, pepper, onion, and salty telemea cheese.
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.
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.
ProjaŠumadija (Belgrade), Serbia · easy · 45 minA crumbly Serbian cornbread studded with white cheese, baked until golden and eaten with kajmak.
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.
Halloumi and EggsNicosia, Cyprus · easy · 15 minSlices of grilled halloumi with fried eggs and fresh tomato, the classic Cypriot breakfast.
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.
Crème BrûléeBurgundy, France · medium · 65 minA silky vanilla custard under a brittle sheet of torched caramel, the crack of the spoon half the pleasure.
Tarta de SantiagoGalicia, Spain · easy · 50 minA dense, moist almond cake marked with the cross of Saint James and dusted with sugar, Galicia's pilgrim dessert.
Kyiv CakePoltava, Ukraine · advanced · 160 minCrisp hazelnut meringue layers filled with a chestnut-scented buttercream, the famous cake of Ukraine's capital.
MiciTransylvania, Romania · easy · 35 minSkinless grilled minced-meat rolls seasoned with garlic and spice, Romania's smoky, garlicky barbecue staple.
FiskekakerVestland (Bergen), Norway · easy · 35 minLight pan-fried fish cakes bound with milk and potato starch, a Norwegian everyday staple served with vegetables.
Moules-FritesFlanders, Belgium · easy · 40 minA steaming pot of mussels cooked in white wine and shallots, served with a heap of crisp Belgian fries.
LohikeittoNorth Karelia, Finland · easy · 40 minA creamy salmon soup with potato, leek, and dill, the warming everyday bowl of the Finnish table.
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.
Shopska SalataSofia, Bulgaria · easy · 15 minDiced tomato, cucumber, and pepper under a snowy blanket of grated white cheese, Bulgaria's national salad.
Garash TortaSofia, Bulgaria · advanced · 70 minA flourless walnut cake layered with dark chocolate cream, a rich and elegant Bulgarian celebration torte.
Punjene PaprikeCetinje, Montenegro · medium · 85 minBell peppers stuffed with spiced rice and meat, braised in tomato sauce, a comforting Montenegrin household staple.
RožataCetinje, Montenegro · medium · 75 minA silky caramel custard scented with rose liqueur, the classic celebration dessert of the Montenegrin coast.
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.
Pollo alla CacciatoraTuscany, Italy · easy · 75 minBone-in chicken browned and braised the hunter's way with rosemary, sage, red wine, a little tomato, and black olives.
Piri-Piri ChickenLisbon, Portugal · easy · 60 minA spatchcocked chicken marinated in a fiery bird's-eye chile, garlic, lemon, and paprika sauce, then charcoal-grilled and basted until charred.
Crni Rižot (Black Cuttlefish Risotto)Dalmatia, Croatia · medium · 70 minA jet-black Adriatic risotto of cuttlefish braised with garlic, white wine, and its own ink, stirred glossy with rice and no cheese.
KebapcheSofia, Bulgaria · easy · 35 minSkinless minced-meat sausages seasoned heavily with cumin and pepper, kneaded until springy and grilled over charcoal until smoky and charred.
Karjalanpaisti (Karelian Hot Pot)North Karelia, Finland · easy · 200 minFinland's national dish: cubes of beef and pork layered with onion, bay, allspice and peppercorns and slow-braised in the oven until meltingly tender, served with potatoes and lingonberry.
Dublin CoddleMunster, Ireland · easy · 140 minA pale one-pot Dublin stew of pork sausages, bacon, onions and potatoes gently simmered in a light broth until the potatoes begin to thicken it.
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.
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.
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.
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.
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.
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.
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.
RosoljeTartu, Estonia · easy · 80 minEstonia's vivid pink festive salad of diced beetroot, potato, herring, egg and apple in a creamy mustard dressing.
Tochitură MoldoveneascăChișinău, Moldova · medium · 110 minA rich Moldovan pork stew with garlic served over mămăligă, crowned with a fried egg and salty cheese.
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.
KholodnikMinsk, Belarus · easy · 65 minA vivid magenta Belarusian summer soup: cold beets in kefir with cucumber, dill and egg, served with hot boiled potatoes.
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.
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.
Cochinita PibilYucatán, Mexico · medium · 235 minPork marinated blaze-orange in achiote and sour orange, wrapped in banana leaves and roasted until it shreds itself.
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.
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.
Pão de Queijo (Brazilian Cheese Puffs)Minas Gerais, Brazil · easy · 40 minChewy-crisp little cheese breads made from tapioca starch, naturally gluten-free and dangerously poppable.
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.
LlapingachosPichincha (Andes), Ecuador · medium · 60 minGolden potato patties with melting cheese centers, griddled and served with peanut sauce and pickled onions.
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.
Sopa ParaguayaAsunción, Paraguay · easy · 65 minThe famous "soup you can slice": a rich cornbread of onions, cheese, and corn flour, born of a happy kitchen accident.
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.
MangúCibao, Dominican Republic · easy · 40 minSilky mashed green plantains under pickled red onions, the Dominican breakfast that carries the day.
Chivito al PlatoMontevideo, Uruguay · easy · 40 minUruguay’s glorious everything-plate: thin steak under ham, cheese, olives, and a fried egg with ensalada rusa.
BirriaJalisco, Mexico · medium · 210 minJalisco’s chile-marinated slow braise, served as a rich consomé with tortillas, or griddled into dripping quesabirria tacos.
Rocoto RellenoArequipa, Peru · medium · 75 minArequipa’s fiery rocoto peppers stuffed with spiced beef, olives, and raisins, capped with melting cheese.
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.
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.
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.
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.
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.
CevicheLima, Peru · easy · 25 minFresh white fish cured in lime "leche de tigre" with red onion, chili, and cilantro, Peru's national dish.
Bandeja PaisaAntioquia, Colombia · medium · 90 minA groaning platter of red beans, rice, chicharrón, beef, chorizo, fried egg, plantain, and arepa.
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.
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.
Callaloo and CrabRoseau, Dominica · medium · 80 minDasheen (taro) leaves simmered with coconut, aromatics, and land crab into a lush green one-pot.
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.
Pollo con TajadasSan Pedro Sula, Honduras · easy · 50 minHonduran fried or grilled chicken over crisp green-plantain chips with cabbage slaw and sauces.
Codfish and PotatoesHamilton, Bermuda · easy · 60 minBermuda's traditional Sunday plate: salt cod and potatoes with egg, avocado, banana, and a tomato or egg sauce.
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.
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.
Arepas con PericoCaracas, Venezuela · easy · 35 minGriddled corn arepas split and filled with perico, soft scrambled eggs cooked down with tomato, onion, and pepper.
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.
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.
Desayuno ChapínSacatepéquez (Antigua), Guatemala · easy · 35 minThe full Guatemalan breakfast plate: eggs, soupy black beans, fried sweet plantain, fresh cream, and warm corn tortillas.
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.
Suspiro a la LimeñaLima, Peru · medium · 50 minA layer of thick caramel dulce de leche under a cloud of port-scented meringue, Lima's most romantic dessert.
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.
Leche AsadaCentral Valley, Chile · easy · 55 minA rustic baked milk custard with a scorched, caramelised top, Chile's homelier cousin of crème caramel.
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.
QuesilloCaracas, Venezuela · easy · 75 minA dense caramel-topped custard set with whole eggs and condensed milk, the Venezuelan flan of every celebration.
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.
Bojo CakeParamaribo, Suriname · medium · 100 minA dense, moist cake of cassava and coconut spiked with rum and raisins, Suriname's Creole celebration bake.
Tlayuda OaxaqueñaOaxaca, Mexico · medium · 40 minA large crisp corn tortilla spread with beans and stringy Oaxaca cheese, folded over grilled meat and salsa.
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.
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.
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.
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.
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.
Pastel de Choclo (Corn and Beef Pie)Central Valley, Chile · medium · 90 minA baked casserole of seasoned beef and chicken with egg, olives and raisins, under a thick, lightly sweet fresh-corn topping.
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.
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.
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 Cassava PieHamilton, Bermuda · advanced · 190 minBermuda's essential Christmas dish: a sweet, spiced cake of grated cassava enclosing a savoury layer of chicken, baked slowly and basted with stock until set.
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.
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.
Sopa NegraSan José, Costa Rica · easy · 55 minA silky Costa Rican black bean soup, seasoned with onion, sweet pepper, garlic, and cilantro and crowned with a poached egg, 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.
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.
Enchiladas HondureñasSan Pedro Sula, Honduras · easy · 50 minNot the Mexican kind: a crisp fried flat corn tortilla piled with seasoned ground beef, cabbage, tomato sauce, cheese, and a slice of boiled egg.
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 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.
Chipa GuasúAsunción, Paraguay · easy · 70 minA soft, savoury Paraguayan casserole of fresh sweet corn, eggs and fresh cheese, baked until golden, the juicier cousin of sopa paraguaya.
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.
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.
PavlovaCanterbury, New Zealand · medium · 95 minA cloud of meringue, crisp shell, marshmallow heart, piled with cream and summer fruit. The dessert two nations claim.
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.
Koko AlaisaUpolu, Samoa · easy · 35 minSamoan cocoa rice: short-grain rice simmered with rich local cocoa, coconut, and sugar into a warm, chocolatey porridge.
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.
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.
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.
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.
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 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.
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.
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.
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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