Vegetable-led Recipes from Around the World, Page 18

A tour of the world through vegetable-led, 878 authentic dishes, each from a specific region, each with its cultural story and dietary substitutions built in.
878 recipes · showing 817 to 864
Macaroni PieBridgetown, Barbados · easy · 55 minBaked macaroni bound in a sharp, mustardy cheese custard and cut into firm squares, the Bajan Sunday-lunch staple.
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.
Chipa GuasúAsunción, Paraguay · easy · 1 h 10 minA soft, savoury Paraguayan casserole of fresh sweet corn, eggs and fresh cheese, baked until golden, the juicier cousin of sopa paraguaya.
Papa a la Huancaína (Potatoes in Spicy Cheese Sauce)Lima, Peru · easy · 45 minCold slices of boiled yellow potato on lettuce, blanketed in a smooth sauce of ají amarillo, queso fresco and evaporated milk, garnished with egg and black olives.
Elote (Mexican Street Corn)Puebla, Mexico · easy · 25 minCharred corn on the cob on a stick, spread with mayonnaise, rolled in salty cotija cheese, dusted with chile piquín and finished with a squeeze of lime.
Southern Skillet CornbreadLowcountry (South Carolina), United States · easy · 35 minUnsweetened buttermilk cornbread poured into a smoking-hot, bacon-greased cast-iron skillet and baked until the crust crackles, the side for greens, beans and barbecue.
Tostones con Mojo (Cuban Twice-Fried Green Plantains)Havana, Cuba · easy · 35 minThick rounds of green plantain fried soft, smashed flat, fried again until crisp and salted, served with a garlicky sour-orange mojo for dipping.
Festival (Jamaican Sweet Fried Dumplings)Kingston (Surrey), Jamaica · easy · 35 minA lightly sweet dough of flour and fine cornmeal rolled into fingers and deep-fried until golden, crisp outside and soft inside, served with escovitch fish and jerk.
Provoleta (Argentine Grilled Provolone)Mendoza, Argentina · easy · 30 minA thick disc of provolone seared on the grill or in a hot cast-iron pan until crusted outside and molten within, sprinkled with oregano and chili flakes and eaten with bread.
Ensalada Chilena (Chilean Tomato and Onion Salad)Central Valley, Chile · easy · 27 minWedges of ripe tomato and paper-thin onion, soaked to tame its bite, dressed with oil and salt and scattered with cilantro, the salad beside every Chilean asado.
Fainá (Uruguayan Chickpea Flour Flatbread)Montevideo, Uruguay · easy · 1 h 5 minA thin batter of chickpea flour, water, olive oil and salt baked in a very hot, oiled pan until golden with crisp edges, cut in wedges and eaten with pizza.
Bannock (Indigenous Canadian Pan Bread)British Columbia, Canada · easy · 36 minA quick bread of flour, baking powder, fat, salt and cold water, pressed into a round and cooked slowly in a cast-iron pan until golden, eaten warm with stews, soups, jam or berries.
Belizean Potato SaladBelize City, Belize · easy · 40 minSoft cubes of boiled potato and chopped egg with peas and carrots in a creamy mayonnaise and mustard dressing, the cool scoop beside stew chicken and rice and beans.
Seasoned Breadfruit (Kittitian Style)Basseterre, Saint Kitts and Nevis · easy · 1 h 5 minBoiled breadfruit tossed with onion fried golden in butter and oil, garlic, thyme, sweet red pepper and parsley, moistened with a little broth, one of the four parts of the national dish.
Empanadas de Viento (Ecuadorian Fried Cheese Empanadas)Pichincha (Andes), Ecuador · medium · 1 h 30 minPuffy fried half-moons of buttery dough filled with fresh cheese and chopped white onion, dusted with sugar while hot so every bite is salty and sweet.
Tequeños (Venezuelan Cheese Sticks)Caracas, Venezuela · medium · 1 h 25 minBatons of firm, salty white cheese wrapped in a spiral of buttery wheat dough and fried until crisp and golden, the snack no Venezuelan party is without.
Pholourie (Guyanese Split Pea Fritters)Demerara (Georgetown), Guyana · medium · 9 h 40 minAiry, golden fried balls of soaked yellow split peas blended with garlic and hot pepper, spiced with turmeric and cumin, dipped in sour mango or tamarind chutney.
Bakabana (Surinamese Plantain Fritters with Peanut Sauce)Paramaribo, Suriname · easy · 40 minLong slices of ripe plantain dipped in a light, crisp batter and fried golden, served with a warm Javanese-style peanut sauce spiked with garlic, chili, sweet soy and galangal.
Akra (Haitian Malanga Fritters)Ouest (Port-au-Prince), Haiti · easy · 1 h 10 minGrated malanga blended with garlic, scallion, green pepper, thyme, parsley and Scotch bonnet, fried in spoonfuls into craggy golden fritters and eaten hot with pikliz.
Pastechi (Curaçao Fried Cheese Turnovers)Willemstad, Curaçao · medium · 1 h 30 minCrescents of soft, slightly sweet dough folded over grated Gouda, crimped and deep-fried until puffed and golden, the breakfast and party snack of Curaçao.
Guacamole con TotoposMichoacán, Mexico · easy · 30 minRipe avocados crushed in a molcajete over a paste of white onion, serrano chile, cilantro and salt, folded with tomato and served at once with warm fried corn tortilla chips.
Arroz Rojo (Mexican Red Rice)Puebla, Mexico · easy · 55 minRinsed long-grain rice fried until golden, then simmered in a blended purée of ripe tomato, onion and garlic with chicken broth, carrot and peas until dry, fluffy and brick red.
Boiled PeanutsLowcountry (South Carolina), United States · easy · 13 h 10 minRaw peanuts in their shells soaked and then simmered for hours in heavily salted water until the kernels are soft as cooked beans, eaten warm from the shell.
Saheena (Trinidadian Split Pea and Dasheen Leaf Fritters)Port of Spain, Trinidad & Tobago · medium · 2 h 20 minA spiced split pea and flour batter packed with shredded young dasheen or spinach leaves, dropped by the spoonful into hot oil and fried golden, served with green mango chutney.
Aloo Pie (Trinidadian Fried Potato Pie)Port of Spain, Trinidad & Tobago · medium · 1 h 40 minA soft yeasted dough folded round mashed potato seasoned with garlic, geera and hot pepper, then deep-fried until puffed and golden and eaten with chutney.
Mariquitas (Cuban Green Plantain Chips with Mojo)Havana, Cuba · easy · 35 minGreen plantains shaved lengthwise into long, paper-thin ribbons, fried in small batches until crisp and curled, salted at once and dipped in garlicky lime mojo.
Diri Djon Djon (Haitian Black Mushroom Rice)Ouest (Port-au-Prince), Haiti · easy · 1 hLong-grain rice cooked in the inky, earthy liquor of dried Haitian djon djon mushrooms with garlic, thyme, clove and peas, turning grey-black and fragrant, served beside meat or fish on special days.
Chirmol (Guatemalan Charred Tomato and Mint Salsa)Sacatepéquez (Antigua), Guatemala · easy · 25 minTomatoes charred over a flame until blistered and soft, chopped with their skins and mixed with onion, fresh mint, cilantro, lime and salt, the salsa that goes beside every Guatemalan grill.
Bollitos de Yuca (Dominican Cheese-Filled Cassava Balls)Cibao, Dominican Republic · medium · 3 h 10 minBoiled cassava mashed smooth with butter, milk and parsley, wrapped round cubes of cheese, rolled in egg and flour and fried until golden, crisp outside and molten in the middle.
Chenchén (Dominican Savoury Cracked Corn)Cibao, Dominican Republic · easy · 1 hCoarse cracked corn simmered slowly with garlic, butter, evaporated milk, coconut milk and broth until soft, creamy and thick, the south-western side for stewed goat.
Pan de Coco (Honduran Garifuna Coconut Bread)San Pedro Sula, Honduras · medium · 2 h 25 minSoft, dense, barely sweet yeast rolls made with coconut milk and grated coconut instead of milk and eggs, baked golden and served warm beside seafood soups and stews.
Catrachitas (Honduran Fried Tortillas with Beans and Cheese)San Pedro Sula, Honduras · easy · 25 minSmall corn tortillas fried until crisp, spread with warm refried red beans and showered with grated dry white cheese, sometimes with pickled onion or hot sauce.
Sorullitos de Maíz (Puerto Rican Cheese Corn Fritters)San Juan, Puerto Rico · easy · 45 minLittle fingers of cornmeal cooked with butter and a touch of sugar, mixed with grated Edam, rolled and fried until crisp and golden, served with a dish of garlicky mayoketchup.
Guineítos en Escabeche (Puerto Rican Pickled Green Bananas)San Juan, Puerto Rico · easy · 4 h 45 minBoiled green bananas steeped in a warm olive-oil and vinegar escabeche with soft onions, garlic, bay, peppercorns and green olives, served cool beside roast pork or fried fish.
Arroz con Guandú y Coco (Panamanian Rice with Pigeon Peas and Coconut)Panama City, Panama · easy · 45 minLong-grain rice cooked in coconut milk with green pigeon peas, onion, garlic and culantro until fluffy, gently sweet and rich, the festive rice of the Panamanian table.
Tutu (Curaçao Cornmeal with Black-Eyed Peas)Willemstad, Curaçao · medium · 9 h 20 minA thick, golden cornmeal mash cooked with soft black-eyed peas, coconut milk, garlic and a little sugar, finished with butter and served with fried fish, saltfish, stoba or cheese.
Bajan Sweet Bread (Barbados Coconut Bread)Bridgetown, Barbados · easy · 1 h 55 minA dense, crumbly, loaf-shaped Barbadian coconut bread packed with grated coconut and raisins, scented with almond and spice, with a sugar-glazed crust, sliced and eaten with tea.
Saint Lucian Green Fig SaladCastries, Saint Lucia · easy · 1 h 45 minBoiled green bananas, the green figs of Saint Lucia, diced and folded with mayonnaise, peas and carrots, sweet pepper, scallion, onion and garlic into a creamy, potato-salad-style Sunday side.
Salsa Criolla (Peruvian Red Onion Relish)Lima, Peru · easy · 45 minPaper-thin red onion rinsed until mild, tossed with slivers of ají amarillo, lime juice, cilantro and a little oil, the sharp, crunchy relish that goes on the side of half the plates in Peru.
Arroz con Coco Titoté (Colombian Caramelized Coconut Rice)Antioquia, Colombia · easy · 1 h 5 minCoconut milk boiled down until its solids fry and caramelize into brown titoté, then cooked with rice, raisins and a little sugar into a sweet-salty, toffee-coloured rice for fried fish.
Garrapiñada (Argentine Candied Peanuts)Mendoza, Argentina · easy · 25 minPeanuts cooked in sugar syrup until the sugar turns to a white crust and then melts again into a crackly, vanilla-scented caramel shell, the warm paper cone of the city street cart.
Papas a la Provenzal (Argentine Garlic and Parsley Fries)Mendoza, Argentina · easy · 50 minGolden fried potato batons tossed while still hot with raw chopped garlic and parsley, the provenzal mix Argentines put beside milanesas and grilled steak.
Calzones Rotos (Chilean Twisted Fried Pastries)Central Valley, Chile · medium · 50 minStrips of orange-scented dough slit and pulled through themselves into little knots, fried golden and buried in icing sugar, a Chilean treat for tea time and rainy afternoons.
Menestra de Lentejas (Ecuadorian Lentil Stew)Pichincha (Andes), Ecuador · easy · 1 hLentils simmered thick in a refrito of onion, pepper, tomato, garlic, cumin and achiote, the menestra that sits beside rice, grilled beef and patacones on Ecuador's everyday lunch plate.
Llajua (Bolivian Locoto and Tomato Salsa)La Paz, Bolivia · easy · 10 minRaw tomato and fiery locoto chili ground to a rough red salsa with salt and a green Andean herb, the table sauce that goes with almost every Bolivian meal.
Chipa (Paraguayan Cassava and Cheese Bread)Asunción, Paraguay · medium · 50 minSmall rings of cassava-starch dough rich with cheese, egg and lard and scented with anise, baked until golden and sold warm by street vendors all over Paraguay.
Guasacaca (Venezuelan Avocado and Herb Sauce)Caracas, Venezuela · easy · 15 minRipe avocado blended with onion, green pepper, garlic, cilantro, parsley, vinegar and oil into a pourable green sauce for grilled meat, roast chicken, arepas and empanadas.
Southland Cheese RollsSouthland, New Zealand · easy · 30 min"Southern sushi": bread rolled around a rich onion-cheese filling, toasted golden and painted with butter.
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