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1171 recipes found
Smoky Jollof Rice
The pride of West Africa — long-grain rice slow-cooked in a deeply spiced tomato-pepper base until each grain glows red.
Suya Beef Skewers
Thinly sliced beef coated in spicy peanut yaji and grilled over open flame — Nigeria's iconic street food.
Egusi Soup
Rich, nutty soup of ground melon seeds simmered with palm oil, leafy greens and assorted meats — eaten with pounded yam or fufu.
Pounded Yam & Efo Riro
Silky pounded yam paired with efo riro — a vibrant Yoruba spinach stew built on palm oil, peppers and assorted proteins.
Moi Moi
Steamed bean pudding of blended peeled black-eyed peas, peppers and palm oil — pillowy, savoury and party-table essential.
Puff Puff
Golden, airy yeast-risen dough balls — Nigeria's beloved street snack, lightly sweet and crisp on the outside.
Akara Bean Fritters
Crispy deep-fried fritters of whipped peeled beans, onion and pepper — classic with pap or fresh bread.
Amala, Ewedu & Gbegiri
The Yoruba 'abula' trio — smooth yam-flour amala paired with slippery jute-leaf ewedu and silky beans gbegiri, crowned with peppery stew.
Ofada Rice & Ayamase
Nutty unpolished Ofada rice with 'designer stew' — green bell peppers and habaneros bleached in palm oil with assorted meats and iru.
Asun (Peppered Goat)
Smoky grilled goat meat tossed in fiery scotch bonnet, onion and bell pepper — the party plate of Ondo and the Yoruba west.
Ofe Nsala (White Soup)
Anambra's pale, peppery catfish soup thickened with pounded yam paste and perfumed with utazi and uziza — no palm oil, no tomato.
Nkwobi
Igbo palm-oil cow-foot delicacy — gelatinous beef bathed in thick ngu (potash) palm-oil sauce, utazi and onion, served in carved wooden bowls.
Abacha & Ugba (African Salad)
Igbo cassava shavings tossed with fermented oil-bean ugba, palm-oil paste, garden eggs and smoked fish — a beloved no-cook delicacy.
Ofe Onugbu (Bitter Leaf Soup)
Classic Igbo soup of washed bitter leaves and cocoyam-thickened broth, rich with assorted meats, stockfish and palm oil.
Banga Soup
Urhobo/Itsekiri palm-fruit soup — fresh palm-nut cream simmered with catfish, beef and a fragrant blend of banga spices and oburunbebe stick.
Edikang Ikong
The luxurious Efik vegetable soup of fluted pumpkin (ugu) and waterleaf, packed with assorted proteins and very little water — vegetables cook in their own juice.
Afang Soup
Ibibio/Efik soup of finely sliced afang (okazi) leaves loosened with waterleaf, palm oil, periwinkles and assorted meats.
Tuwo Shinkafa & Miyan Kuka
Soft northern rice pudding paired with miyan kuka — a deep-green baobab-leaf soup thickened to silk with kalwa (dried okra) and beef.
Masa (Waina)
Northern rice pancakes — soaked rice ground with yeast and ferment-leavened, then cooked in a dimpled pan into golden cushions, eaten with honey or yaji.
Miyan Taushe
Hausa pumpkin and groundnut soup — silky purée of roasted pumpkin enriched with peanut butter, spinach and dried fish.
Kilishi
Northern Nigeria's spiced beef jerky — paper-thin beef sun-cured, coated in peanut-yaji paste and roasted to smoky, fiery sweetness.
Ghanaian Jollof Rice
Ghana's beloved jollof — long-grain rice cooked in a rich tomato base perfumed with bay, ginger and shito heat.
Waakye
Iconic Ghanaian rice and beans tinted deep red by sorghum leaves — served with shito, gari, spaghetti and stew.
Kelewele
Spicy fried ripe plantains marinated with ginger, chili and warm spices — sweet, smoky and addictive.
Nkatenkwan (Groundnut Soup)
Velvety peanut soup with chicken, ginger and chili — Ghana's hearty Sunday classic served with fufu or rice balls.
Banku with Grilled Tilapia
Fermented corn and cassava dough paired with whole grilled tilapia and fiery pepper sauce — a coastal Ghanaian favourite.
Red Red (Bean Stew & Fried Plantain)
Black-eyed pea stew enriched with palm oil and served with sweet fried plantains — a beloved Ghanaian comfort plate.
Doro Wat
Ethiopia's national dish — chicken slow-braised in caramelized onions, berbere and spiced butter, served over injera.
Preserved Lemon Chicken Tagine
Slow-cooked chicken with olives, preserved lemon and ras el hanout — fragrant, bright and deeply savory.
Chicken Katsu Curry
Crispy panko-crusted chicken cutlets over fluffy rice with a glossy, gently sweet Japanese curry sauce.
Butter Chicken
Tandoor-charred chicken in a velvety tomato, butter and cream sauce balanced with fenugreek leaves.
Pad Thai
Stir-fried rice noodles with shrimp, tamarind, palm sugar and crushed peanuts — sweet, salty, sour.
Spaghetti alla Carbonara
Roman classic — guanciale, egg yolks, pecorino and black pepper. No cream, no shortcuts.
Paella Valenciana
The original Valencian paella — chicken, rabbit, green beans and saffron rice with a coveted crispy socarrat.
Provençal Ratatouille
Sun-soaked Provençal vegetable stew of eggplant, courgette, peppers and tomato finished with herbs.
Tacos al Pastor
Marinated pork in achiote and dried chilies, traditionally spit-roasted with pineapple. Served on warm corn tortillas.
Classic Ceviche
Sea bass cured in fresh lime juice with ají, red onion and cilantro — Peru's national dish.
Silky Hummus
Velvety chickpea purée with tahini, lemon and garlic — finished with olive oil and warm spices.
Low-and-Slow BBQ Ribs
Pork ribs rubbed with brown sugar and paprika, smoked low until they bend and pull from the bone.
Crusty Sourdough Loaf
An open-crumb country loaf built on a lively starter, long fermentation and a hot Dutch oven.
Brown Butter Chocolate Chip Cookies
Crisp edges, fudgy centers, dark chocolate puddles and toasted brown butter depth.
Koshari
Egypt's beloved street dish — layers of rice, lentils, macaroni, chickpeas and spiced tomato sauce, crowned with crispy onions.
Beef Rendang
Slow-simmered Sumatran beef in coconut milk and a deep spice paste until dry, dark and intensely fragrant.
Fish & Chips
Beer-battered cod with thick-cut chips — crisp shatter, flaky flesh, malt vinegar mandatory.
Grilled Steak with Chimichurri
Charred ribeye over open coals served with bright, garlicky herb chimichurri.
Jerk Chicken
Scotch bonnet, allspice and thyme marinade slow-grilled over pimento wood for smoky island heat.
Chicken Kabsa
Fragrant Saudi rice cooked with whole chicken, tomato and warm baharat spices — a feast for sharing.
Lamb Plov
Silk Road one-pot rice with lamb, carrots, garlic and cumin — built in layers in a deep kazan.
Aussie Meat Pie
The national handheld — flaky shortcrust base, puff lid, and a rich gravy-laced beef filling. Best eaten with tomato sauce.
Lamingtons
Squares of light sponge dipped in chocolate icing and tumbled in desiccated coconut — Australia's afternoon-tea icon.
ANZAC Biscuits
Chewy oat-and-coconut biscuits bound with golden syrup — no eggs, so they shipped well to soldiers in WWI.
Barramundi with Lemon Myrtle
Pan-seared barramundi crusted with native lemon myrtle, served with brown butter and macadamias — modern bush-tucker cooking.
Pumpkin Damper
Bushman's campfire bread, here enriched with roasted pumpkin for a soft golden crumb. Tear and slather with butter.
Chicken Parmigiana
Pub-classic crumbed chicken topped with napoli sauce and melted mozzarella — the Aussie 'parma' served with chips and salad.
Pavlova
Crisp meringue shell, marshmallow centre, whipped cream and fresh summer berries.
Moussaka
Layered eggplant, spiced lamb ragu and creamy béchamel baked until deep golden.
Plasas (Cassava Leaf Stew)
Sierra Leone's national dish — pounded cassava leaves slow-cooked in red palm oil with smoked fish, dried shrimp, groundnut paste and ogiri for that signature dark, velvety, deeply savoury stew over rice.
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Potato Leaf Plasa (Petehteh Leaf Stew)
Finely chopped sweet potato (petehteh) leaves stewed down with palm oil, peanut paste, smoked fish, ogiri and a touch of okra — a Salone household favourite, lighter and grassier than its cassava-leaf cousin.
Granat Sup (Sierra Leonean Groundnut Soup)
Salone's classic 'granat sup' — beef (or chicken) simmered in palm oil with onion, a little tomato and groundnut paste until the peanuts cook out fragrant, glossy and the oil floats on top. Served over white rice.
Okroh Soup (Sierra Leonean Okra Soup)
Salone okroh sup — fresh okra grated to a glossy, ropey draw, simmered in red palm oil with beef, smoked fish, dried shrimp and scotch bonnet until rich, slippery and deeply savoury. Eaten with rice or foofoo.
Tola Soup (Beniseed / Sesame Soup)
A Salone delicacy from the east — roasted beniseed (sesame seeds) ground to a paste and simmered with beef, smoked fish, palm oil and scotch bonnet into a nutty, glossy soup. Especially loved in Kono and Kailahun.
Bittas Soup (Bitter Leaf Soup)
Salone bittas sup — washed bitter leaves slow-cooked in red palm oil with beef or cowfoot, smoked fish, dried shrimp and ogiri. The leaves are repeatedly squeezed to tame the bitterness into a clean, herbal edge.
Sierra Leonean Smoky Jollof Rice
Salone-style jollof: parboiled rice cooked in a deeply spiced pepper base until the bottom catches just enough to perfume every grain with smoke.
Stamppot Boerenkool
Dutch winter classic of mashed potatoes folded with curly kale, served with smoked sausage and a pool of gravy.
Moules-Frites
Steamed mussels in white wine, shallot and parsley, served with crisp double-fried Belgian frites.
Classic Cheese Fondue
Moitié-moitié fondue of Gruyère and Vacherin Fribourgeois, melted with white wine, garlic and kirsch.
Wiener Schnitzel
Paper-thin veal cutlets in golden, soufflé-light breadcrumbs, fried in clarified butter and served with lemon.
Traditional Irish Stew
Slow-simmered lamb, potatoes and onions in a clean, herb-scented broth — Ireland's national one-pot.
Judd mat Gaardebounen
Luxembourg's national dish: smoked collar of pork simmered with broad beans in a creamy savory sauce.
Mansaf
Jordan's national dish — lamb simmered in tangy fermented jameed yogurt sauce, served over saffron rice and shrak bread.
Musakhan
Palestine's beloved sumac chicken roasted with caramelized onions and pine nuts on olive-oil-soaked taboon bread.
Shakshuka
Eggs poached in a smoky tomato-pepper sauce with cumin and paprika — a North African–Levantine breakfast staple.
Machboos Laham
Emirati spiced lamb and rice perfumed with loomi (dried lime), saffron and the warm baharat blend.
Omani Shuwa (Oven Version)
Traditionally buried in an earth oven for a day — this oven take captures the same banana-leaf-wrapped, spice-rubbed lamb.
Machboos Diyay
Qatar's celebratory chicken and rice — fragrant with loomi, baharat and saffron, finished with crispy fried onions.
Kuwaiti Machboos with Daqoos
Kuwait's signature one-pot spiced rice with lamb, served with daqoos — a fresh tomato, garlic and chili sauce.
Machboos Samak
Bahrain's prized fish machboos — hammour or snapper layered with spiced rice, loomi and caramelized onions.
Masgouf
Iraq's national dish — butterflied river fish marinated in tamarind, turmeric and olive oil, grilled slowly upright by an open flame.
Khorovats
Armenia's celebrated barbecue — chunks of pork or lamb marinated simply with onion, herbs and pepper, then charred over vine wood.
Adjaruli Khachapuri
Boat-shaped Georgian cheese bread filled with molten sulguni and a runny egg yolk stirred in at the table.
Azerbaijani Plov
Saffron rice with a crisp golden gazmag crust, served with lamb-and-chestnut stew alongside in the Baku tradition.
Pierogi Ruskie
Tender boiled dumplings filled with potato and twaróg cheese, finished in butter with golden onions.
Borscht
Ruby-red beet and cabbage soup simmered with beef, finished with dill and a swirl of smetana.
Varenyky with Cherries
Pillowy half-moon dumplings stuffed with sour cherries, served warm with sour cream and sugar.
Svíčková na Smetaně
Marinated beef sirloin in a silky root-vegetable cream sauce, served with bread dumplings, cranberry and lemon.
Bryndzové Halušky
Slovakia's national dish — soft potato dumplings tossed with tangy sheep's bryndza cheese and crisp bacon.
Hungarian Gulyás
Slow-simmered beef and potato soup deeply colored with sweet Hungarian paprika and finished with caraway.
Sarmale
Sour-cabbage rolls stuffed with pork, rice and smoked paprika, slow-baked over sauerkraut and served with mămăligă.
Shopska Salad
Bulgaria's flag in a bowl — ripe tomatoes, cucumber, peppers and onion blanketed under a snowy mound of sirene cheese.
Ćevapi
Skinless grilled minced-meat sausages served in warm somun flatbread with raw onion and ajvar.
Crni Rižot (Black Risotto)
Adriatic squid-ink risotto from Dalmatia — glossy black, briny and finished with olive oil and parsley.
Bosanski Lonac
Layered Bosnian pot of beef, cabbage, potato and root vegetables slow-cooked until everything melts together.
Štruklji with Cottage Cheese
Rolled Slovenian dumpling of thin dough wrapped around sweet-savoury cottage cheese, steamed and finished with breadcrumbs.
Tavë Kosi
Albania's national dish — lamb baked under a tangy, custardy yogurt-and-egg topping with rice.
Tavče Gravče
Macedonia's signature baked beans in a clay pot with onions, peppers and a bold dusting of red paprika.
Šaltibarščiai
Lithuania's electric-pink chilled beet and kefir soup, served with hot boiled potatoes on the side.
Pelēkie Zirņi ar Speķi
Latvia's signature grey peas with smoked bacon and onion — a humble winter staple served with kefir.
Mulgipuder
Estonia's Mulgi-region mash of potatoes and barley groats topped with browned bacon and onion.
Mămăligă cu Brânză
Moldovan polenta layered with sheep brânză cheese and sour cream, served with crackling pork.
Riz Gras
Burkinabé one-pot rice braised with beef, vegetables and tomato.
Dambou
Steamed millet couscous with moringa leaves — a Nigerien staple.
Akume with Fetri Dessi
Soft cornmeal pap with okra and smoked fish stew.
Amiwo
Reddish tomato-spiced cornmeal porridge served with chicken sauce.
Liberian Cassava Leaf
Slow-cooked ground cassava leaves with smoked meat and palm oil.
Cachupa
National hominy, bean and pork stew of the islands.
Caldo de Mancarra
Rich peanut stew with chicken and tomato.
Mauritanian Thieboudienne
Saharan one-pot fish-and-rice with caramelized vegetables.
Kisra
Thin sourdough sorghum flatbread of the Sudanese savanna.
Skoudehkaris
Spiced lamb-and-rice pilaf, the Djiboutian national dish.
Langouste à la Vanille
Lobster simmered in vanilla coconut sauce.
Seychellois Octopus Curry
Slow-braised octopus in coconut creole curry.
Dholl Puri
Yellow split-pea stuffed flatbread, Mauritius's national street snack.
Chambo with Nsima
Grilled lake fish served with stiff maize porridge.
Papa with Moroho
Maize porridge with wild greens — Basotho daily comfort.
Sidvudvu
Pumpkin-and-maize porridge from the Swazi highlands.
Muamba de Galinha
Angolan chicken stew with palm oil, okra and pumpkin.
Kanda ti Nyma
Pumpkin-seed meatballs braised in tomato sauce.
Daraba (Chadian Okra & Peanut Stew)
Chad's signature lush green stew — fresh okra simmered slowly with sweet potato, eggplant, tomato and groundnut paste in red palm oil until thick, glossy and 'drawing'. Served piping hot over boule de mil (millet ball).
Sauce Longue (Chadian Long Okra Sauce)
Southern Chad's iconic 'long sauce' — okra (sometimes thickened with mucilaginous bark) simmered with dried fish, onion, tomato and chili into a stretchy, ropey sauce that pulls from the spoon in long strands. Eaten with boule de mil.
Maafé Tchadien (Chadian Groundnut Stew)
Chad's version of the Sahelian peanut stew — beef or goat braised with tomato, onion and a generous slick of groundnut paste until the oil floats on top. Eaten with rice or boule de mil.
Karkanji (Chadian Hibiscus Drink)
Karkanji — the deep crimson dried-hibiscus drink found at every Chadian celebration. Steeped with ginger, cloves and a hint of mint, sweetened and served ice-cold.
Kisra (Fermented Sorghum Flatbread)
Paper-thin tangy sorghum crepes from northern and eastern Chad (shared with Sudan) — a naturally fermented batter cooked very fast on a hot griddle, then folded into stacks to scoop up daraba or maafé.
Tilapia Braisé (Lake Chad Grilled Fish)
Whole tilapia (or capitaine) from Lake Chad and the Chari River, scored, marinated in garlic, ginger, lemon and chili, then grilled over wood embers until the skin blisters and the flesh is smoky and just-set.
Saka-Saka
Pounded cassava-leaf stew with smoked fish and palm oil.
Poulet Nyembwe
Chicken braised in palm-fruit cream sauce.
Pepe Soup
Fiery pepper soup with goat or fish.
Calulu
Layered fish-and-greens stew with palm oil and okra.
Buuz
Steamed mutton dumplings central to Tsagaan Sar.
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Pyongyang Naengmyeon
Chilled buckwheat noodles in icy beef broth.
Taiwanese Beef Noodle Soup
Soy-braised beef shank in fragrant five-spice broth.
Chicken Karahi
Wok-style tomato-and-ginger chicken from Khyber Pakhtunkhwa.
Shorshe Ilish
Hilsa fish in pungent mustard-poppy seed gravy.
Sri Lankan Fish Curry
Tuna simmered in toasted-spice coconut sauce.
Nepali Chicken Momo
Steamed dumplings served with tomato-sesame achar.
Ema Datshi
National cheese-and-chili stew of Bhutan.
Mas Huni
Shredded smoked tuna with coconut, onion and chili — Maldivian breakfast.
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Kabuli Pulao
Fragrant lamb pilaf crowned with caramelized carrots and raisins.
Nasi Lemak
Coconut rice with sambal, anchovies, peanuts and egg — the national breakfast.
Hainanese Chicken Rice
Poached chicken with fragrant ginger rice and three sauces.
Mohinga
Lemongrass-fish noodle soup, the Burmese national breakfast.
Fish Amok
Steamed coconut-curry fish custard in banana leaves.
Larb Gai
Lao minced-chicken salad with toasted rice powder.
Ambuyat
Sago starch jelly twirled with bamboo and dipped in tangy sauce.
Batar Da'an
Hearty corn, mung bean and pumpkin stew.
Lagman
Hand-pulled noodles in lamb-and-pepper stew.
Qurutob
Torn fatir flatbread soaked in qurut yogurt with vegetables.
Dograma
Crumbled flatbread with shredded lamb and onion in broth.
Barbagiuan
Fried chard-and-ricotta turnovers, Monaco's national snack.
Käsknöpfle
Tiny egg dumplings with melted Alpine cheese and fried onions.
Bacalhau à Brás
Salt cod scrambled with shoestring potatoes, onion and eggs.
Stuffat tal-Fenek
Slow-braised rabbit stew with red wine, the Maltese national dish.
Souvla
Large lamb chunks slow-grilled on a rotating spit.
Torta Tre Monti
Layered hazelnut wafer cake of the three peaks.
Trinxat
Mashed cabbage and potato pan-fried with bacon.
Spaghetti Cacio e Pepe
Three-ingredient Roman pasta of pecorino and black pepper.
Draniki
Crispy potato pancakes served with sour cream.
Flija
Layered crepes baked under a saç dome with cream and butter.
Kačamak
Polenta-and-potato mash with cheese and cream.
Fårikål
National lamb-and-cabbage stew with whole peppercorns.
Frikadeller
Pan-fried Danish meat patties with creamy gravy.
Lohikeitto
Creamy Finnish salmon soup with leek and dill.
Plokkfiskur
Mashed fish-and-potato comfort gratin.
Pepián
Toasted-spice chicken stew, the national dish.
Stew Chicken with Rice and Beans
Recado-stained chicken with coconut rice and red beans.
Baleadas
Folded flour tortillas with refried beans, cream and cheese.
Pupusas Revueltas
Stuffed corn cakes with chicharrón, cheese and beans.
Nacatamal
Banana-leaf wrapped masa with pork, rice and vegetables.
Gallo Pinto
Black bean and rice classic with Salsa Lizano.
Sancocho Panameño
Hen-and-yam stew with cilantro foot, the national soup.
Griot
Marinated then fried pork shoulder served with pikliz.
La Bandera Dominicana
Rice, red beans and stewed chicken — the everyday national plate.
Doubles
Twin curried-chickpea fried flatbreads — Trinidad's street icon.
Bahamian Conch Fritters
Crispy conch-meat fritters with dipping sauce.
Cou-Cou and Flying Fish
Cornmeal-okra polenta with steamed flying fish — Barbados's national dish.
Callaloo Soup
Pureed dasheen-leaf soup with coconut and crab.
Oil Down
One-pot breadfruit, salted meat, callaloo and coconut milk — the national dish.
Green Fig and Saltfish
Boiled green bananas with sautéed salt cod — Saint Lucia's national dish.
Roast Breadfruit and Jackfish
Open-fire roasted breadfruit with brined jackfish — the national dish.
Fungi and Pepperpot
Cornmeal-okra fungi served with spinach-based meat stew.
Stewed Saltfish with Dumplings
Saltfish simmered with onion and tomato — the national dish.
Pastel de Choclo
Sweet corn pie over spiced beef pino with raisins and olives.
Bandeja Paisa
Antioquian platter of beans, rice, beef, chicharrón, plantain and egg.
Pabellón Criollo
Shredded beef with black beans, rice and fried plantain.
Encebollado
Tuna soup with yuca, pickled red onion and cilantro.
Salteñas
Sweet-savory baked beef-and-broth empanadas.
Sopa Paraguaya
Cornbread with cheese and onion — the 'solid soup'.
Chivito
Steak sandwich loaded with ham, cheese, egg and bacon.
Guyanese Pepperpot
Slow-braised meat in cassareep — Amerindian-Creole national dish.
Pom
Baked grated taro casserole with chicken — the national dish.
Lu Pulu
Corned beef and onion baked in taro leaves with coconut cream.
Pulaka in Coconut Cream
Steamed swamp taro with coconut cream and pandan.
Mumu
Pit-roasted pork, sweet potato and greens with coconut cream.
Kokoda
Coconut-cured raw fish salad — Fiji's ceviche.
Fish in Coconut Cream
Reef fish poached in spiced coconut cream.
Lap-Lap
Banana-leaf wrapped grated-root cake with coconut cream and meat.
Te Bua Toro ni Baukin
Pumpkin braised in coconut cream — an I-Kiribati staple.
Bwiro
Fermented breadfruit pudding wrapped in leaves.
Chicken Kelaguen
Grilled chicken citrus salad with coconut and chili.
Coconut Fish
Reef fish baked in coconut cream and lime.
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Chicken Tinola
Ginger-clear chicken soup with green papaya and chili leaves.
Thiéboudienne
Senegal's national dish — broken rice braised in tomato-tamarind broth with stuffed fish and vegetables.
Yassa Poulet
Lemon-and-onion braised chicken from Casamance, served over rice.
Mafé
Velvety peanut-butter and tomato stew with beef and root vegetables.
Poulet Yassa Guinée
Guinean take on yassa with extra mustard, olives and habanero heat.
Fonio Jollof
Ancient Fouta-Djallon fonio grain steamed in jollof tomato sauce.
Konkoé Pepper Soup
Smoked-fish pepper soup spiced with grains of paradise and ginger.
Domoda
Gambia's national peanut stew with beef, pumpkin and a tang of lemon.
Benachin
Wolof one-pot 'one-pot rice' with fish or meat and seasonal vegetables.
Tiguadege Na
Malian peanut-butter beef stew finished with okra and chili.
Riz au Gras
Sahelian jollof-style rice braised with lamb and root vegetables.
Fonio Salad
Cool fonio with cucumber, tomato, parsley and lemon — a Bamako lunch staple.
Kedjenou de Poulet
Slow-shaken clay-pot chicken with peppers, tomatoes and ginger — minimal liquid, maximum flavour.
Attiéké Poisson Braisé
Steamed cassava semolina with grilled tilapia and pepper-onion sauce.
Garba
Abidjan street snack of fried tuna over attiéké with chili-onion salsa.
Sierra Leonean Groundnut Stew
Krio-style peanut stew with chicken, sweet potato and scotch bonnet.
Sierra Leonean Okra Soup
Palm-oil okra soup with smoked fish and beef, served with foofoo.
Babenda
Mossi rice cooked with sorrel leaves, peanuts and dried fish.
Djerma Rice & Sauce
Steamed rice with peanut-tomato sauce and lamb — a Niamey staple.
Djenkoumé
Tomato-rich corn pudding traditionally served with grilled chicken.
Kuli-Kuli
Crunchy fried peanut sticks — a Beninese street favourite.
Liberian Jollof Rice
Liberia's tomato-rich jollof with chicken, shrimp and habanero.
Pastel com Diabo Dentro
'Pastry with the devil inside' — fried cornmeal turnovers with spicy tuna.
Bissau Jollof
Creole-Portuguese jollof with smoked fish and bay-scented broth.
Méchoui
Slow-roasted whole lamb shoulder rubbed with cumin, garlic and butter.
Shiro Wat
Silky chickpea-flour stew simmered with berbere and niter kibbeh; an Ethiopian everyday classic eaten with injera.
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Kitfo
Warm minced raw beef dressed with mitmita and aromatic spiced butter — a celebratory Gurage dish.
Injera
Spongy sourdough flatbread of teff flour — the plate, utensil and staple of Ethiopian and Eritrean tables.
Ugali & Sukuma Wiki
Stiff white maize porridge with quick-fried collard greens — Kenya's daily comfort plate.
Nyama Choma
Charcoal-grilled goat or beef ribs, sliced and dipped in salt and kachumbari — Kenya's beloved roast meat.
Pilau
Coastal Swahili spiced rice with beef, slow-toasted onions and pilau masala.
Mandazi
Lightly sweet East African fried dough scented with cardamom and coconut.
Zanzibar Pilau
Spice-island rice slow-cooked with beef, cinnamon, cloves and cardamom from Zanzibar's spice trade.
Ndizi na Nyama
Tender beef stewed with green plantains in a coconut-tomato sauce.
Mishkaki
Marinated beef skewers grilled over charcoal — Tanzania's roadside favorite.
Matoke
Steamed and mashed green bananas — Uganda's staple, often served with groundnut sauce or beef stew.
Luwombo
Royal Buganda stew of chicken, peanuts and mushrooms steamed inside folded banana leaves.
Rolex
Ugandan street favorite: a chapati rolled around a vegetable omelette.
Isombe
Pounded cassava leaves slow-cooked with peanuts, onion and palm oil.
Rwandan Brochettes
Goat skewers grilled over charcoal and served with grilled plantain.
Ibihaza
Pumpkin and beans simmered together — a comforting Rwandan staple.
Boko Boko Harees
Slow-cooked wheat and chicken porridge from the Great Lakes Swahili tradition.
Grilled Tilapia Tanganyika
Whole tilapia from Lake Tanganyika grilled with garlic, lemon and chili.
Ibiharage
Fried beans with onion, garlic and palm oil — a Burundian comfort side.
Bariis Iskukaris
Somali spiced rice cooked with goat, xawaash spice blend and raisins.
Sambusa
Crisp triangular pastries stuffed with spiced beef or lentils — a Ramadan favorite.
Suqaar
Quick-fried diced beef with peppers, onion and xawaash, eaten with anjero or rice.
Zigni
Eritrea's fiery beef stew slow-cooked with berbere and caramelized onions.
Tsebhi Birsen
Eritrean red lentil stew with berbere and spiced butter.
Himbasha
Lightly sweet celebration bread scented with cardamom and studded with raisins.
Lamb Tagine with Prunes
Slow-braised lamb with prunes, cinnamon and toasted almonds — a sweet-savory Moroccan classic.
Seven-Vegetable Couscous
Friday couscous steamed three times over a saffron-spiced lamb and vegetable broth.
Chicken Pastilla
Flaky warqa pastry layered with saffron chicken, almonds, eggs, cinnamon and sugar.
Harira
Tomato-lentil-chickpea soup thickened with flour, lifted with cilantro — Ramadan's iftar staple.
Msemen
Layered square Moroccan flatbreads, crisp outside and tender within — eaten with honey or cheese.
Ful Medames
Slow-cooked fava beans dressed with olive oil, lemon, garlic and cumin — Egypt's national breakfast.
Molokhia
Silky jute-leaf soup finished with garlic-coriander tagleya, ladled over rice and chicken.
Mahshi
Vine leaves and vegetables stuffed with herbed rice and slow-cooked in tomato broth.
Fattah
Layered rice, toasted bread and lamb drenched in vinegar-garlic sauce — an Egyptian feast dish.
Basbousa
Semolina cake soaked in lemon-rose syrup, topped with almonds.
Tunisian Fish Couscous
Coastal Tunisian couscous with grouper, harissa and saffron-tomato broth.
Brik à l'Œuf
Crisp malsouka pastry triangle hiding a runny egg, tuna, capers and parsley.
Shakshuka
Eggs poached in a spiced tomato-pepper sauce with harissa and caraway.
Lablabi
Spicy chickpea soup ladled over torn day-old bread, finished with cumin, harissa and a soft egg.
Chorba Frik
Smoky green-wheat soup with lamb, tomato and chickpeas — Ramadan in a bowl across Algeria.
Couscous Royale
Steamed couscous served with lamb, chicken, merguez and a vegetable-saffron broth.
Mhajeb
Stuffed semolina flatbread filled with onion-tomato-paprika confit.
Bazin
Dense barley dough served with a rich tomato-lamb stew and hard-boiled eggs.
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Sharba Libiya
Tomato-lamb soup with orzo, mint and chickpeas, brightened with lemon.
Mbatten
Stuffed potato slices: spiced minced beef sandwiched between potato and fried in batter.
Ful Sudani
Sudanese fava beans mashed with peanut paste, sesame oil, tomato and feta — breakfast across Sudan.
Mullah Rob
Tangy okra-yogurt stew with lamb, dried tomato and Sudanese spices.
Aseeda
Smooth wheat porridge served with mullah stew or honey and ghee.
Bobotie
Cape Malay spiced minced beef baked under a savoury egg-milk custard with bay leaves.
Bunny Chow
Durban-Indian curry served inside a hollowed loaf of white bread.
Boerewors & Pap
Charcoal-grilled coriander-spiced sausage coil served with stiff maize pap and tomato relish (sheba).
Cape Malay Chicken Curry
Mildly sweet, fragrant curry with apricot, cinnamon and cardamom from Cape Town's Bo-Kaap.
Melktert
Silky cinnamon-dusted milk tart with a buttery shortcrust base.
Chakalaka
Spicy tomato-bean-vegetable relish from the townships, served with pap, braai or bread.
Sadza & Beef Stew
Stiff maize sadza with a tomato-onion beef stew — Zimbabwe's everyday plate.
Muriwo Unedovi
Collard greens simmered with peanut butter, onion and tomato.
Nyama yeHuku
Free-range chicken stewed with onion, tomato and Zimbabwean curry powder.
Mapopo Candy
Chewy papaya candy cooked with sugar, lemon and ginger — a beloved Zimbabwean sweet.
Peri-Peri Prawns
Mozambique's iconic prawns grilled with garlic, lemon and fiery peri-peri butter.
Matapa
Cassava leaves slow-cooked in coconut milk with peanuts and prawns — a Mozambican coastal classic.
Frango à Zambeziana
Coconut-and-piri-piri grilled chicken from the Zambezi region.
Xima
Mozambican white maize porridge — the daily staple of the south.
Kapana
Windhoek's open-air street beef — sliced thin, charred fast over open coals and dipped in chili-salt.
Potjiekos
Layered three-legged-pot stew of meat and vegetables cooked slowly over coals — never stirred.
Vetkoek with Mince
Golden fried bread split and stuffed with curried minced beef.
Oshifima ne Evanda
Northern Namibian millet pap with a slow-cooked spinach and beef relish.
Seswaa
Botswana's national dish — beef boiled until falling apart, then pounded with salt and served over bogobe.
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Bogobe jwa Lerotse
Sorghum porridge cooked with sweet wild melon — sweet, tangy and creamy.
Morogo wa Dinawa
Wild greens cooked with cowpeas, onion and tomato.
Nshima with Ifisashi
Stiff maize nshima paired with greens cooked in fresh peanut sauce.
Kapenta Stew
Tiny dried lake fish quickly stewed with onion, tomato and chili — protein-packed Zambian comfort.
Chikanda
African 'polony' — a cake of pounded wild orchid tubers, peanuts and chili.
Romazava
Madagascar's national stew — beef and pork with anamalao and brèdes mafana for a tongue-tingling finish.
Ravitoto sy Henakisoa
Pounded cassava leaves slow-cooked with pork belly — a Malagasy Sunday classic.
Vary Amin'Anana
One-pot Malagasy rice porridge with leafy greens and a little meat or fish.
Koba Akondro
Banana, peanut and rice flour log steamed in banana leaves — a Malagasy market sweet.
Ndolé
Cameroon's national dish — bitter leaves slow-cooked with peanut paste, smoked fish and beef.
Poulet DG
'Director General' chicken — fried chicken and ripe plantains tossed in a peppery vegetable sauce.
Eru
Bamenda-style finely shredded eru leaves cooked with waterleaf, palm oil and smoked meats.
Beignets Soufflés
Light yeast doughnuts dusted with sugar — a Cameroonian breakfast favorite.
Poulet à la Moambé
DR Congo's national dish — chicken slow-braised in palm-fruit sauce with chili and garlic.
Fufu
Smooth dough of cassava (and sometimes plantain) flour — Congo's universal companion to stews.
Mikate
Congolese yeast doughnuts scented with banana and nutmeg.
Liboke ya Mbisi
Whole river fish steamed in banana leaves with onion, tomato and chili.
Kanda ti Nyma
Beef-and-pumpkin-seed meatballs simmered in a peppery tomato sauce — a CAR classic.
Gozo
Stiff cassava-flour dough pounded smooth — eaten with stews across CAR.
Ngunza
Cassava leaves cooked with peanut butter, palm oil and smoked fish.
Boule de Mil
Millet-flour dough — Chad's everyday staple eaten with sauce.
La Bouillie
Sweet millet porridge with peanuts, sugar and ginger — a popular Chadian breakfast.
Saka-Saka Congo
Cassava leaves slow-cooked with palm oil and smoked fish — Brazzaville's daily favorite.
Poulet Moambé
Republic of Congo take on moambé — chicken in a dark, garlicky palm-fruit sauce.
Maboke
Whole fish with chili, onion and herbs steamed in marantaceae or banana leaves.
Banane et Atanga
Boiled green plantain served with softened atanga (African pear) — a classic Gabonese pairing.
Poisson Braisé
Whole grilled fish marinated with garlic, ginger and chili — Gabon's beachside classic.
Pepe Soup
Spicy pepper-and-fish soup with chili, ginger and herbs — eaten across the Gulf of Guinea.
Succotash
Sweet corn and lima beans with onion and tomato — a tropical Atlantic side.
Plantains Frits
Crisp golden ripe plantain slices, the perfect partner to pepe soup.
Banana Pão
Soft banana cake from the cocoa islands — sweet, dense and lightly cinnamon-spiced.
Molho de Pimenta
São Toméan island chili sauce of fresh peppers, garlic and lime.
Shoyu Ramen
Tokyo-style soy-based ramen with chicken-pork broth, chashu pork and a soft-boiled egg.
Nigiri Sushi
Hand-pressed vinegared rice topped with sashimi-grade fish.
Chicken Katsu Curry
Crispy panko-crusted chicken cutlet over rice with thick Japanese curry.
Okonomiyaki
Osaka-style savory pancake of cabbage, batter and pork belly, topped with okonomi sauce, mayo and bonito.
Miso Soup
Dashi-based broth with miso, tofu and wakame — Japan's daily bowl.
Tonkatsu
Crisp panko-fried pork loin served with shredded cabbage and tangy tonkatsu sauce.
Mapo Tofu
Sichuan classic — silken tofu in a numbingly spicy sauce of doubanjiang, ground pork and Sichuan peppercorn.
Kung Pao Chicken
Sichuan stir-fry of chicken, dried chili, peanuts and a sweet-sour-savory sauce.
Peking Duck
Air-dried duck roasted to lacquer-crisp skin, sliced and rolled in pancakes with hoisin and scallion.
Xiaolongbao
Shanghai soup dumplings with a thin pleated wrapper, gingery pork and a burst of aspic-melted broth.
Yangzhou Fried Rice
Cantonese-style fried rice with shrimp, ham, peas, egg and scallion — light, dry-grain and aromatic.
Char Siu
Cantonese honey-glazed roast pork with five spice and red fermented bean curd.
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Wonton Noodle Soup
Cantonese springy egg noodles with shrimp wontons in a clear pork-shrimp broth.
Bibimbap
Warm rice bowl crowned with namul vegetables, beef bulgogi, fried egg and gochujang sauce.
Kimchi Jjigae
Bubbling stew of aged kimchi, pork belly and tofu — Korea's ultimate comfort.
Bulgogi
Thin marinated beef ribeye seared fast with sesame, soy and Asian pear.
Japchae
Sweet-savory glass noodles tossed with beef, mushrooms, spinach and sesame.
Tteokbokki
Chewy rice cakes simmered in a sweet-spicy gochujang sauce — Seoul's iconic street food.
Samgyetang
Whole young chicken stuffed with sticky rice, ginseng and jujube, simmered into a restorative soup.
Khuushuur
Crisp fried meat pies of mutton and onion — Mongolia's Naadam-festival favorite.
Tsuivan
Steamed-and-stir-fried Mongolian noodles with mutton, cabbage and onion.
Mandu Guk
Beef-broth soup with pleated dumplings of pork, kimchi and tofu — a New Year tradition in the north.
Lu Rou Fan
Braised pork-belly mince over rice — Taiwan's everyday comfort bowl.
Gua Bao
Pillowy folded steamed bun stuffed with red-braised pork belly, pickled mustard greens and peanut powder.
Oyster Omelette
Night-market favorite of plump oysters in a chewy sweet-potato-starch omelette with sweet chili sauce.
Bubble Tea (Boba)
Taichung-born tapioca pearl tea with sweet milk — the world's favorite Taiwanese export.
Hyderabadi Biryani
Layered basmati and saffron-marinated mutton sealed and dum-cooked over slow heat.
Masala Dosa
Crispy fermented rice-and-lentil crepes filled with mustard-tempered potato.
Chole Bhature
Punjab's spiced chickpea curry with deep-fried leavened bhature.
Rogan Josh
Kashmiri lamb curry rich with Kashmiri chili, fennel and ginger powder.
Palak Paneer
Cubes of paneer in a smooth spinach sauce tempered with garlic and cumin.
Samosa
Crisp pastry triangles stuffed with spiced potato and peas.
Nihari
Lahore's slow-cooked beef shank stew thickened with wheat flour, finished with fried onions and ginger.
Sindhi Biryani
Tangy Sindhi biryani layered with mutton, potato, prunes and tomato in fragrant basmati.
Haleem
Slow-cooked porridge of wheat, barley, lentils and beef pounded to a silky stew — Karachi street legend.
Seekh Kebab
Charcoal-grilled minced beef skewers with green chili, ginger and garam masala.
Panta Bhat
Fermented rice soaked overnight, served chilled with onion, chili, lime and fried hilsa or dried fish.
Kacchi Biryani
Old Dhaka raw-marinated mutton biryani layered with basmati, potato and ghee.
Bhuna Khichuri
Toasted rice and moong dal cooked together with whole spices — Bengal's monsoon comfort.
Kottu Roti
Chopped godhamba roti stir-fried with vegetables, egg and spiced curry on a hot griddle.
Hoppers
Bowl-shaped fermented rice-coconut crepes — eaten with sambol and curry.
Fish Ambul Thiyal
Sour Sri Lankan tuna curry preserved with goraka and black pepper — dry, dark and intense.
Pol Sambol
Fresh coconut sambol with chili, lime, onion and Maldive fish.
Dal Bhat
Nepal's daily plate — steamed rice with lentil dal, vegetable tarkari and tangy achar.
Thukpa
Tibetan-Nepali noodle soup with vegetables, chicken and warm spices — mountain comfort.
Phaksha Paa
Pork belly braised with dried red chili, radish and ginger.
Jasha Maroo
Spicy minced chicken stew with ginger, tomato and green chili.
Garudhiya
Clear Maldivian tuna broth eaten with rice, lime, chili and onion.
Mas Riha
Maldivian tuna curry rich with coconut milk, curry leaves and pandan.
Mantu
Steamed dumplings of spiced beef topped with garlic-yogurt and tomato-lentil sauce.
Qorma-e-Sabzi
Slow-cooked spinach and herb stew with lamb and dried lime.
Bolani
Crisp pan-fried flatbread stuffed with potato and scallion or pumpkin.
Tom Yum Goong
Hot-and-sour shrimp soup fragrant with lemongrass, kaffir lime and galangal.
Green Curry Chicken
Coconut curry with green curry paste, chicken, Thai eggplants and basil.
Som Tum
Pounded green papaya salad with lime, fish sauce, peanuts and dried shrimp.
Massaman Curry
Mild Persian-influenced curry with beef, potatoes, peanuts and warm spices.
Mango Sticky Rice
Steamed glutinous rice soaked in salty-sweet coconut cream with ripe mango.
Phở Bò
Hanoi-style beef noodle soup with charred ginger, star anise and rice noodles.
Bánh Mì Thịt
Crusty baguette with pâté, cold cuts, pickled daikon-carrot, cilantro and chili.
Bún Chả
Hanoi grilled pork patties and belly served with rice noodles and dipping broth.
Gỏi Cuốn
Fresh rice paper rolls with shrimp, pork, herbs and vermicelli; peanut hoisin dip.
Cá Kho Tộ
Caramelized clay-pot fish braised with fish sauce, pepper and coconut water.
Bánh Xèo
Sizzling turmeric-coconut crepes filled with shrimp, pork and bean sprouts.
Beef Rendang
Minangkabau slow-cooked beef in coconut milk and spice paste until dark and dry.
Nasi Goreng
Indonesian fried rice with sweet soy, shrimp paste, fried egg and krupuk.
Sate Ayam
Skewered chicken grilled over charcoal with sweet-soy peanut sauce.
Gado-Gado
Steamed vegetable and tofu salad with rich peanut sauce and krupuk.
Soto Ayam
Golden turmeric chicken soup with vermicelli, egg and crisp shallots.
Bakso
Springy beef meatballs in clear broth with noodles, tofu and fried garlic.
Chicken Adobo
National-style braise of chicken in soy sauce, vinegar, garlic, bay and pepper.
Sinigang na Baboy
Tamarind-sour pork soup with vegetables — radish, eggplant, kangkong, beans.
Lechon Kawali
Boiled-then-deep-fried pork belly with shatter-crisp skin and liver-vinegar dip.
Kare-Kare
Oxtail and tripe stew in thick peanut-annatto sauce served with bagoong.
Pancit Canton
Stir-fried egg noodles with chicken, shrimp, sausage and crisp vegetables.
Halo-Halo
Layered shaved-ice dessert with sweet beans, jellies, leche flan and ube.
Char Kway Teow
Smoky stir-fried flat rice noodles with prawns, cockles, egg and Chinese sausage.
Asam Laksa
Penang sour fish noodle soup with tamarind, mackerel, mint and pineapple.
Roti Canai
Flaky pulled flatbread served with dhal or curry for breakfast.
Rendang Tok
Perak royal-style dry rendang with toasted coconut and warm spices.
Satay Kajang
Charcoal-grilled marinated chicken or beef skewers with thick peanut sauce.
Chili Crab
Whole crab in sweet-spicy tomato-chili gravy thickened with egg ribbons.
Katong Laksa
Coconut-curry noodle soup with prawns, cockles and laksa leaf, eaten with spoon.
Kaya Toast Set
Toasted bread with pandan-coconut jam and butter, soft eggs and kopi.
Bak Kut Teh
Pork rib soup peppery with white pepper and garlic, Teochew style.
Char Siu Rice
Hawker-style honey-glazed barbecue pork over rice with greens.
Lahpet Thoke
Fermented tea-leaf salad with fried beans, peanuts, sesame and tomato.
Ohn-No Khao Swè
Coconut-chicken noodle soup with chickpea flour, onion and crisp toppings.
Shan Noodles
Tomato-chicken sticky rice noodles topped with crushed peanuts and pickled greens.
Wet Tha Hin
Slow-cooked pork belly curry with garlic, ginger, turmeric and tamarind.
Beef Lok Lak
Wok-tossed marinated beef cubes over lettuce with lime-pepper dipping sauce.
Samlor Korko
Hearty country soup of pork, prahok, green papaya and toasted rice.
Nom Banh Chok
Khmer breakfast rice noodles in green fish-coconut curry with raw vegetables.
Khao Niao
Lao sticky rice steamed in a bamboo basket — eaten by hand with every meal.
Tam Mak Hoong
Pungent green papaya salad with padaek (fermented fish sauce) and crab.
Or Lam
Luang Prabang stew of buffalo or beef with sakhan wood, eggplant and herbs.
Nasi Katok
Beloved Bruneian street meal of rice, fried chicken and fiery sambal.
Kelupis
Glutinous rice cakes wrapped in nyirik leaves and steamed with coconut.
Ikan Sabuko
Tetum-style mackerel with tamarind, basil and roasted corn-coconut paste.
Tukir
Goat or pork cooked inside green bamboo over fire — smoky, herbal and tender.
Uzbek Plov
National rice pilaf layered with lamb, carrots, cumin and whole garlic in a kazan.
Samsa
Flaky tandoor-baked pastry stuffed with lamb, onion and cumin.
Lagman
Hand-pulled noodles in lamb-and-vegetable stew with bell pepper and tomato.
Shashlik
Charcoal-grilled lamb skewers with onion, cumin and vinegar marinade.
Manti
Large steamed dumplings filled with spiced lamb, onion and pumpkin.
Obi Non
Round tandoor-baked Uzbek bread stamped with a chekich pattern.
Beshbarmak
Kazakh national 'five fingers' dish — boiled horse or lamb over wide noodles.
Kazy
Traditional horse-meat sausage cured with garlic and pepper, then boiled.
Kazakh Manti
Steamed pumpkin-and-lamb dumplings served with butter and sour cream.
Baursak
Pillowy fried dough diamonds served with tea, honey or jam.
Kuyrdak
Pan-fried offal of lamb or horse with onions, potatoes and pepper.
Shubat
Tangy fermented camel milk — a steppe staple drunk fresh.
Kyrgyz Beshbarmak
Kyrgyz national dish of boiled lamb or horse over square noodles with onion sauce.
Kyrgyz Lagman
Pulled noodles with lamb, peppers and tomato — Dungan-influenced.
Ashlan-Fu
Karakol cold spicy noodle soup of mung-starch jelly, noodles and chili broth.
Kuurdak
Slow-pan-fried lamb with onions and potatoes, eaten with bread.
Boorsok
Fried dough squares served piled at every Kyrgyz feast with honey and tea.
Oshi Palov
Tajik palov of rice, lamb, carrots and quince cooked together in a kazan.
Sambusa
Triangular tandoor-baked pastries filled with spiced lamb and onion.
Shurbo
Hearty lamb-and-chickpea soup with potatoes, carrots and herbs.
Turkmen Palaw
Turkmen rice pilaf with lamb, carrots and dried apricots from Karakum tradition.
Chorba
Rich lamb soup with potatoes, tomato and carrots, deeply spiced with cumin.
Ishlekli
Large round meat pie traditionally baked in hot sand or coals with lamb and onion.
Gutap
Half-moon fried turnovers stuffed with herbs, pumpkin or meat.
Bœuf Bourguignon
Burgundian beef braised in red wine with lardons, mushrooms and pearl onions.
Coq au Vin
Chicken slow-braised in red wine with lardons, mushrooms and pearl onions.
Quiche Lorraine
Buttery shortcrust filled with smoky bacon, cream and egg custard.
Croissant
Laminated viennoiserie with crisp shatter and honeycomb interior.
Soupe à l'Oignon
Caramelized onion soup gratinéed with Comté over toasted baguette.
Crêpes Suzette
Thin crêpes flambéed in orange-butter sauce with Grand Marnier.
Schweinshaxe
Bavarian roast pork knuckle with crackling skin and dark beer gravy.
Sauerbraten
Marinated pot-roast beef in tangy gingersnap-thickened gravy.
Currywurst
Berlin street classic — sliced bratwurst in spiced curry-tomato sauce with fries.
Kartoffelpuffer
Crisp grated potato pancakes served with apple sauce or sour cream.
Rouladen
Beef rolls stuffed with bacon, mustard, onion and pickle in dark gravy.
Käsespätzle
Soft egg noodles layered with melted Emmental and crispy fried onions.
Schwarzwälder Kirschtorte
Black Forest layer cake of chocolate sponge, kirsch cherries and whipped cream.
Bitterballen
Crisp-fried beef ragù balls with creamy interior — bar snack with mustard.
Hollandse Nieuwe
Raw matjes herring eaten with chopped onion and pickles.
Erwtensoep
Snert — split-pea soup so thick a spoon stands up, with smoked sausage.
Poffertjes
Tiny puffy pancakes from buckwheat batter with butter and powdered sugar.
Carbonnade Flamande
Flemish beef stew braised in dark abbey beer with onions and mustard bread.
Gentse Waterzooi
Ghent's creamy chicken stew with leek, carrot and celeriac in egg-yolk broth.
Liège Waffle
Brioche-style waffle studded with pearl sugar that caramelizes on the iron.
Stoofvlees
Slow-braised beef in beer sauce sweetened with speculoos and brown sugar.
Fondue Moitié-Moitié
Half Gruyère, half Vacherin Fribourgeois melted with white wine and kirsch.
Rösti
Crisp Swiss potato cake — golden outside, tender within.
Raclette
Melted raclette cheese scraped over boiled potatoes, gherkins and pickled onions.
Zürcher Geschnetzeltes
Sliced veal in creamy white-wine mushroom sauce — served with rösti.
Tafelspitz
Boiled beef in clear broth with root vegetables — Vienna's imperial dish.
Wiener Saftgulasch
Vienna-style beef goulash with twice as much onion as meat and sweet paprika.
Sachertorte
Dense chocolate cake glazed with apricot jam and dark chocolate ganache.
Kaiserschmarrn
Torn fluffy pancake dusted with powdered sugar and served with plum compote.
Irish Soda Bread
Buttermilk-leavened bread with a crusty cross — no kneading, no yeast.
Shepherd's Pie
Lamb mince in rich gravy under buttery mashed-potato crust.
Boxty
Half raw, half mashed potato pancakes fried in butter — Leitrim classic.
Colcannon
Mashed potato folded with buttery cabbage or kale and scallion.
Bouneschlupp
Hearty green-bean soup with potato, leek and smoked sausage.
Gromperekichelcher
Crisp grated-potato fritters with shallot and parsley — fairground favourite.
Socca
Riviera chickpea-flour pancake baked crisp and dressed with pepper.
Stocafi
Slow-stewed stockfish with tomato, olives, capers and orange zest.
Ribel
Alpine cornmeal porridge soaked overnight then crisped in butter.
Hafalaab
Cornmeal-flour dumplings simmered with smoked pork in a hearty broth.
Spaghetti alla Carbonara
Roman pasta with guanciale, egg yolks, Pecorino Romano and black pepper — no cream.
Lasagne alla Bolognese
Emilia-Romagna layered pasta with slow ragù, béchamel and Parmigiano.
Pizza Margherita
Naples-style pizza of San Marzano tomato, fior di latte and basil.
Risotto alla Milanese
Saffron risotto enriched with bone marrow, finished with butter and Parmigiano.
Osso Buco alla Milanese
Braised veal shanks in white wine and broth, finished with gremolata.
Tiramisù
Layered savoiardi soaked in espresso with mascarpone-zabaione cream.
Gnocchi al Pesto
Pillowy potato gnocchi with Ligurian basil pesto, Parmigiano and Pecorino.
Gazpacho Andaluz
Cold blended Andalusian soup of ripe tomato, cucumber, pepper and bread.
Tortilla Española
Thick Spanish potato omelette with slow-confit potatoes and onion.
Patatas Bravas
Crisp double-fried potatoes with smoky paprika sauce and garlic alioli.
Gambas al Ajillo
Sizzling shrimp with garlic, olive oil and dried chili in a clay cazuela.
Fabada Asturiana
Asturian white-bean stew with chorizo, morcilla and pork shoulder.
Churros con Chocolate
Crisp star-fluted fried dough sticks dunked in thick hot chocolate.
Pork Souvlaki
Marinated pork skewers grilled over charcoal and served in pita with tzatziki.
Tzatziki
Strained yogurt dip with grated cucumber, garlic, dill and olive oil.
Spanakopita
Phyllo pie of spinach, feta, dill and scallion brushed with olive oil.
Horiatiki Salad
Classic village salad of tomato, cucumber, pepper, olives and feta block.
Baklava
Layered phyllo with walnuts and cinnamon soaked in lemon-honey syrup.
Caldo Verde
Minho soup of puréed potato with shredded collard greens and chorizo.
Pastéis de Nata
Lisbon's caramelized custard tarts in shatter-crisp puff pastry.
Cataplana de Marisco
Algarve clam-and-shrimp stew steamed in copper cataplana with chouriço and tomato.
Francesinha
Porto's stacked sandwich of steak, sausage and ham under cheese with beer-tomato sauce.
Pastizzi
Diamond-shaped flaky pastries stuffed with ricotta or mushy peas.
Lampuki Pie
Maltese seasonal pie of dorado fillets with spinach, cauliflower and olives.
Aljotta
Garlicky Maltese fish soup with tomato, marjoram, mint and rice.
Grilled Halloumi & Watermelon
Charred salty halloumi paired with sweet watermelon, mint and lemon.
Kleftiko
Lamb sealed in parchment or clay with potatoes, lemon and oregano — slow-baked.
Loukoumades
Crisp golden honey-doused dough puffs sprinkled with cinnamon.
Piadina Sammarinese
Soft griddled flatbread folded with prosciutto, squacquerone and arugula.
Pasta e Ceci
Apennine chickpea-and-pasta soup with rosemary, garlic and good olive oil.
Escudella i Carn d'Olla
Catalan-Andorran festive broth with pilota meatball, pasta shells and meats.
Coca de Recapte
Pyrenean flatbread topped with roasted peppers, eggplant, anchovies and olive oil.
Saltimbocca alla Romana
Roman veal scaloppine topped with prosciutto and sage in white-wine butter.
Carciofi alla Romana
Roman braised artichokes stuffed with mint, parsley and garlic in olive oil.
Cacio e Pepe
Three-ingredient Roman pasta with Pecorino Romano and toasted black pepper.
Bigos
Hunter's stew of sauerkraut, fresh cabbage, kielbasa, pork and dried mushrooms.
Żurek
Sour rye soup with white sausage, potato and boiled egg.
Kotlet Schabowy
Pounded pork loin breaded and pan-fried — Sunday dinner with potatoes and kraut.
Borscht
Crimson beet soup with beef, cabbage and a swirl of smetana and dill.
Pelmeni
Tiny Siberian dumplings filled with seasoned beef and pork, served with sour cream.
Beef Stroganoff
Strips of beef in mushroom-mustard sour-cream sauce over buttered noodles.
Blini with Caviar
Yeasted buckwheat pancakes topped with smetana, salmon roe and dill.
Ukrainian Borshch
Heritage beet-and-pork-rib soup with beans and garlic-lard pampushky.
Chicken Kyiv
Crisp-breaded chicken breast hiding a molten core of garlic-parsley butter.
Salo with Black Bread
Cured pork back fat sliced thin over rye with garlic and pickles.
Vepřo-Knedlo-Zelo
Roast pork shoulder with bread dumplings and sweet-sour sauerkraut.
Trdelník
Spit-rolled sweet dough baked over coals, dusted in cinnamon-sugar and walnuts.
Smažený Sýr
Breaded fried Edam slab served with potatoes and tartare sauce.
Kapustnica
Christmas-Eve sauerkraut soup with smoked sausage, mushrooms and prunes.
Segedínsky Guláš
Slovak pork-and-sauerkraut goulash thickened with sour cream and paprika.
Gulyás
Beef-and-paprika herder's soup with potatoes, peppers and csipetke pinch noodles.
Pörkölt
Thick paprika-rich meat stew without potatoes — served with nokedli.
Lángos
Yeasted potato fry-bread topped with sour cream, garlic and grated cheese.
Csirkepaprikás
Chicken stewed in onion and paprika finished with thick sour cream.
Mămăligă cu Brânză
Stiff cornmeal porridge layered with sheep cheese and topped with fried egg.
Mici
Skinless garlic-and-spice grilled sausages — a Romanian summer staple.
Shopska Salad
Diced tomato, cucumber, pepper and onion blanketed in grated white sirene cheese.
Banitsa
Coiled phyllo pie filled with sirene cheese, eggs and yogurt.
Kavarma
Clay-pot pork stew with peppers, mushrooms, white wine and savory.
Ajvar
Roasted red-pepper-and-eggplant relish slow-cooked with garlic and oil.
Karađorđeva Šnicla
Rolled and breaded pork or veal cutlet stuffed with kajmak — Belgrade signature.
Peka
Dalmatian octopus or veal slow-cooked under an iron bell with potatoes and herbs.
Pašticada
Dalmatian beef braise marinated in vinegar then slow-cooked with prunes and prosek.
Bosanski Burek
Coiled hand-stretched phyllo filled with seasoned minced beef.
Begova Čorba
Sarajevan bey's soup with chicken, okra and root vegetables thickened with roux.
Jota
Karst soup of sauerkraut, beans, potato and smoked pork with bay and garlic.
Kranjska Klobasa s Kislim Zeljem
Carniolan smoked sausage poached and served with sauerkraut and mustard.
Byrek me Spinaq
Spiral phyllo pie of spinach, scallion and feta brushed with olive oil.
Fërgesë
Tirana baked dip of peppers, tomato, cottage cheese and feta with garlic.
Pastrmajlija
Boat-shaped Macedonian flatbread topped with cured pork or lamb and chili.
Macedonian Ajvar
Roasted-pepper relish slow-cooked thick with sunflower oil and garlic.
Cepelinai
Zeppelin-shaped potato dumplings stuffed with pork, served with bacon-sour cream sauce.
Kugelis
Baked grated-potato pudding with bacon, onion and milk — crispy top, creamy inside.
Pelēkie Zirņi ar Speķi
Latvian national grey peas with smoky bacon, onion and a glass of kefir.
Rupjmaize
Dense Latvian sweet-and-sour rye bread with caraway and a dark crust.
Skābu Kāpostu Zupa
Sour-cabbage soup with pork ribs, barley and potato — winter warmer.
Kama
Estonian roasted-grain flour stirred into kefir or yogurt with berries and honey.
Verivorst
Estonian Christmas blood sausage with barley, marjoram and onion, with lingonberry.
Mămăligă cu Brânză și Smântână
Moldovan polenta with brânză sheep cheese and smântână sour cream.
Plăcinte cu Brânză
Pan-fried filled flatbreads with cheese, dill and egg — countryside snack.
Zeamă de Pui
Sour chicken soup with homemade noodles, lovage and borș fermented bran liquid.
Machanka
Pork-ribs and sausage in creamy roux gravy ladled over potato pancakes.
Kholodnik
Cold pink kefir-and-beet soup with cucumber, dill and boiled egg.
Tavë Prizreni
Clay-pot stew of veal, peppers, mushrooms and tomato baked under cheese.
Byrek me Mish
Hand-stretched phyllo pie filled with seasoned minced beef and onion.
Njeguški Pršut Platter
Smoked Njeguši ham sliced thin with sheep cheese, olives and bread.
Japraci
Stuffed kale or chard rolls with rice and lamb, smothered in yogurt-egg sauce.
Sunday Roast Beef
Roast beef with Yorkshire puddings, roast potatoes and gravy.
Shepherd's Pie
Minced lamb stew topped with golden mashed potato.
Full English Breakfast
Bacon, sausages, eggs, beans, tomato, mushrooms and toast.
Cream Scones
Light scones served with clotted cream and strawberry jam.
Bangers and Mash
Pork sausages with creamy mash and onion gravy.
Sticky Toffee Pudding
Date sponge drenched in dark toffee sauce.
Köttbullar
Swedish meatballs in cream gravy with lingonberry jam.
Gravlax
Salt-and-sugar cured salmon with dill and mustard sauce.
Kanelbullar
Cardamom-scented cinnamon buns topped with pearl sugar.
Janssons Frestelse
Creamy potato gratin with sprats and onion.
Raggmunk
Crispy potato pancakes with bacon and lingonberry.
Smörgåstårta
Layered savory sandwich cake with seafood and cream cheese.
Ärtsoppa & Pannkakor
Thursday tradition: yellow pea soup followed by thin pancakes.
Kjøttkaker
Norwegian beef patties with brown gravy and lingonberry.
Røkt Laks Smørbrød
Open-face rye sandwich with smoked salmon, dill and egg.
Lapskaus
Hearty Norwegian stew of beef, potatoes and root vegetables.
Krumkake
Crisp cardamom waffle cones often filled with cream.
Fiskesuppe
Creamy Norwegian fish soup with cod, salmon and root vegetables.
Smørrebrød
Open-face rye sandwiches with herring, egg or roast beef.
Flæskesteg
Roast pork with crackling crust, red cabbage and brown potatoes.
Wienerbrød
Buttery laminated Danish pastries with vanilla custard.
Risalamande
Cold rice pudding with chopped almonds and warm cherry sauce.
Stegt Flæsk med Persillesovs
Crispy pork belly slices with parsley sauce and potatoes.
Karjalanpiirakka
Karelian rye pies filled with rice porridge, topped with egg butter.
Korvapuusti
Finnish cinnamon-cardamom buns shaped like 'slapped ears'.
Lihapullat
Finnish meatballs in cream sauce with mashed potato and lingonberry.
Ruisleipä
Sour Finnish rye bread leavened with rye starter.
Mustikkapiirakka
Finnish blueberry pie on a buttery shortcrust base.
Kjötsúpa
Hearty Icelandic lamb soup with root vegetables and rice.
Skyr Berry Bowl
Thick skyr layered with berries, honey and oats.
Rúgbrauð
Sweet dense Icelandic rye, traditionally steamed in geothermal heat.
Hangikjöt Plate
Smoked lamb served with peas, potatoes and béchamel.
Kleinur
Twisted Icelandic cardamom doughnuts fried until golden.
New England Clam Chowder
Creamy potato and clam chowder thickened with bacon fond and a touch of cream.
Louisiana Gumbo
Dark-roux Cajun stew with andouille, chicken and the holy trinity over rice.
Creole Jambalaya
One-pot rice with andouille, chicken and shrimp in a tomato-Cajun base.
Philly Cheesesteak
Thinly sliced ribeye griddled with onions and melted cheese on a hoagie.
Buffalo Wings
Crispy fried chicken wings tossed in a tangy butter–hot sauce glaze with blue cheese.
Baked Mac and Cheese
Elbow pasta in a sharp cheddar mornay, baked with a buttery crumb crust.
Skillet Cornbread
Crisp-edged buttermilk cornbread baked in a hot cast-iron skillet.
Key Lime Pie
Tart Florida classic of key lime custard in a graham cracker crust.
New York Cheesecake
Tall, dense vanilla cheesecake on a graham crust, baked low for a silky crumb.
Classic Apple Pie
Double-crust pie of cinnamon-spiced apples with a flaky butter pastry.
Buttermilk Pancakes
Fluffy stack of buttermilk pancakes with butter and maple syrup.
Southern Fried Chicken
Buttermilk-brined chicken dredged in seasoned flour and shallow-fried until shatter-crisp.
Cobb Salad
Composed salad of chicken, bacon, egg, avocado, blue cheese and tomato with red-wine vinaigrette.
Caesar Salad
Crisp romaine in garlicky anchovy-Parmesan dressing with sourdough croutons.
Mole Poblano
Toasted-chili and chocolate sauce simmered with spices, served over turkey or chicken.
Chiles en Nogada
Roasted poblanos stuffed with picadillo, draped in walnut cream and pomegranate seeds.
Pozole Rojo
Hominy and pork stew in a guajillo-ancho red broth with crisp garnishes.
Enchiladas Verdes
Corn tortillas rolled around shredded chicken under tomatillo salsa, crema and queso.
Tamales Rojos
Steamed masa parcels filled with red-chili pork, wrapped in corn husks.
Classic Guacamole
Hass avocados mashed with lime, onion, chili and cilantro — molcajete style.
Mexican Shrimp Ceviche
Shrimp 'cooked' in lime juice with tomato, cucumber, onion and avocado on tostadas.
Sopa de Tortilla
Smoky tomato-pasilla broth with crisp tortilla strips, avocado and queso.
Elote (Mexican Street Corn)
Grilled corn slathered with crema, chili, lime and cotija.
Churros con Chocolate
Crisp fried dough sticks dusted in cinnamon sugar with thick hot chocolate.
Flan Napolitano
Silky cream-cheese flan with a dark caramel mirror.
Horchata
Refreshing rice-and-cinnamon drink sweetened with milk and vanilla.
Chilaquiles Verdes
Tortilla chips simmered briefly in tomatillo salsa, topped with egg, crema and onion.
Classic Poutine
Quebec staple of crisp fries smothered in cheese curds and rich brown gravy.
Tourtière
Quebec spiced pork pie with cinnamon, clove and savoury, in a buttery double crust.
Butter Tarts
Flaky pastry shells filled with gooey brown-sugar, butter and maple filling.
Nanaimo Bars
No-bake BC layered bars: coconut-graham base, custard buttercream and chocolate top.
Montreal-Style Bagels
Sweeter, chewier bagels boiled in honey water and baked in a wood-fired style oven.
Pan Bannock
Indigenous-inspired skillet bread, golden outside and tender inside.
Soupe aux Pois
Quebec yellow split-pea soup with smoky ham hock and herbs.
Maple-Glazed Salmon
Pacific salmon brushed with maple, soy and Dijon, roasted until lacquered.
Peameal Bacon Sandwich
Toronto classic of cornmeal-crusted back bacon griddled and stacked on a soft kaiser.
Halifax Donair
East Coast spiced beef wrap with sweet condensed-milk garlic sauce, tomato and onion.
Maple-Pecan Pie
Pure maple syrup pecan pie in a flaky butter crust.
Acadian Ployes
Acadian buckwheat pancakes cooked one side only, served with butter and maple.
Saskatoon Berry Pie
Prairie summer pie of saskatoon berries in a flaky double crust.
Ackee and Saltfish
Jamaica's national dish — boiled saltfish flaked into sautéed ackee with peppers and onion.
Jamaican Curry Goat
Goat braised with Jamaican curry powder, scotch bonnet and potato.
Rice and Peas
Coconut-cooked rice with kidney beans, thyme and scotch bonnet.
Jamaican Festival
Sweet fried cornmeal dumplings, the classic side to jerk and fried fish.
Ropa Vieja
Shredded flank steak braised in tomato sofrito with peppers, olives and capers.
Lechón Asado
Pork shoulder marinated in mojo of sour orange, garlic and oregano, slow-roasted to crackling.
Moros y Cristianos
Black beans and rice cooked together with sofrito, bay and cumin.
Cubano Sandwich
Pressed sandwich of roast pork, ham, Swiss, pickles and mustard on Cuban bread.
Flan Cubano
Silky caramel custard set in a water bath.
Kak'ik (Turkey Soup)
Q'eqchi' Maya red turkey soup with achiote, chilies and herbs.
Tamales Colorados
Banana-leaf tamales with corn masa and red chili-tomato recado, filled with chicken or pork.
Belizean Rice and Beans
Coconut rice cooked with red beans, served with stewed chicken and fried plantain.
Hudut
Garifuna fish stew in coconut broth with mashed green-and-ripe plantain (fufu).
Sopa de Caracol
Garifuna conch soup in coconut broth with yuca, plantain and culantro.
Pupusas de Chicharrón y Queso
Griddled masa pockets stuffed with seasoned pork and cheese, served with curtido.
Curtido
Lightly fermented cabbage slaw with carrot, onion and oregano — the pupusa's partner.
Costa Rican Casado
Plate lunch of rice, black beans, fried plantain, salad and a meat (chicken, beef or fish).
Chifrijo
Layered bowl of rice, beans, crispy chicharrón and pico, eaten with tortilla chips.
Sancocho de Gallina
Hearty Panamanian hen soup with yuca, ñame, corn and culantro.
Arroz con Pollo Panameño
One-pot rice with chicken, achiote, peas, carrot and olives.
Pikliz
Fiery pickled cabbage, carrot and scotch bonnet relish — the partner to griot.
Diri ak Djon Djon
Black mushroom rice cooked with shrimp or lima beans — a celebration dish.
Mangú con los Tres Golpes
Mashed green plantain breakfast with fried cheese, salami and eggs.
Sancocho de Siete Carnes
Festive seven-meat stew with yuca, plantain, corn and squash.
Trini Callaloo
Silky stew of dasheen leaves with okra, coconut and crab — a Sunday classic.
Curry Chicken with Buss-Up-Shut
Trini curry chicken with potato, scooped up with shredded paratha-style roti.
Peas n' Rice
Pigeon peas and rice cooked with tomato, bacon and thyme.
Cou-Cou and Flying Fish
Barbados' national dish: cornmeal-and-okra polenta with steamed flying fish in tomato gravy.
Bajan Macaroni Pie
Caribbean baked macaroni with cheddar, mustard and a kick of pepper sauce.
Dominican Crapaud-Style Stewed Chicken
Brown-stewed chicken with garlic, thyme and Dominican green seasoning.
Callaloo Soup
Dominica's national soup of dasheen leaves, coconut milk and salt pork.
Roasted Breadfruit and Jackfish
Vincentian national dish: charred breadfruit served with steamed jackfish in tomato.
Ceviche Clásico
Sea bass cured in fresh lime leche de tigre with red onion, ají limo, sweet potato and choclo.
Lomo Saltado
Wok-seared beef strips with onion, tomato and ají amarillo over rice and fries.
Ají de Gallina
Shredded chicken in creamy ají amarillo, walnut and bread sauce over potatoes.
Causa Limeña
Cold layered yellow potato cake with ají amarillo, lime and a tuna or chicken filling.
Anticuchos de Corazón
Beef-heart skewers marinated in ají panca and grilled over charcoal.
Feijoada Completa
Brazilian black bean and pork stew with smoked sausage and ribs, served with rice, farofa and orange.
Moqueca Baiana
Bahian fish stew with coconut milk, dendê oil, peppers and tomato, simmered in a clay pot.
Pão de Queijo
Chewy gluten-free Minas Gerais cheese rolls of tapioca flour and curado cheese.
Brigadeiros
Brazilian chocolate fudge truffles rolled in sprinkles.
Picanha na Churrasqueira
Whole picanha (rump cap) skewered with the fat cap on, grilled and sliced thin.
Asado de Tira
Crosscut beef short ribs grilled slowly over wood embers and salted simply.
Empanadas Salteñas
Hand-cut beef, potato, onion, cumin and pepper baked in golden lard pastry.
Milanesa Napolitana
Breaded beef cutlet topped with tomato, ham and melted mozzarella.
Chimichurri
Sharp herb sauce of parsley, oregano, garlic, vinegar and olive oil for grilled meats.
Alfajores de Maicena
Tender cornstarch shortbread sandwich filled with dulce de leche and rolled in coconut.
Empanadas de Pino
Large baked Chilean empanadas of beef pino with olive, raisin and hard-boiled egg.
Cazuela de Vacuno
Chilean beef and vegetable broth with corn on the cob, pumpkin, potato and rice.
Ajiaco Bogotano
Bogotá chicken soup with three potato varieties, corn and the herb guascas, served with cream and capers.
Arepas de Queso
Griddled corn cakes with melted cheese inside.
Arepa Reina Pepiada
Crisp-griddled corn pocket stuffed with chicken-avocado salad.
Hallacas
Christmas banana-leaf parcels of corn dough and a beef-pork-chicken guiso with olives, raisins and capers.
Ceviche de Camarón
Ecuadorian shrimp ceviche in tomato-orange-lime broth with red onion and cilantro.
Llapingachos
Andean cheese-stuffed potato patties griddled crisp and served with peanut sauce.
Salteñas
Juicy Bolivian baked empanadas with a sweet-spiced beef-or-chicken stew set with gelatin.
Pique Macho
Cochabamba pile of beef, sausage, fries, peppers, onion, tomato, egg and locoto chili.
Chipa
Paraguayan ring rolls of cassava starch and cheese, crisp outside and chewy inside.
Tira de Asado Uruguayo
Wood-fired short ribs cooked low on a parrilla with chorizo and morcilla.
Guyanese Pepperpot
Christmas Amerindian-Creole stew of beef cooked in cassareep with cinnamon, clove and pepper.
Cook-Up Rice
One-pot rice with pigeon peas, salted meats and coconut milk.
Surinamese Roti met Kip
Hindustani-Surinamese curry chicken with potato and long beans, scooped up with flaky dhalpuri roti.
Tabbouleh
Bright Lebanese parsley salad with fine bulgur, tomato, mint, lemon and olive oil.
Fattoush
Crisp Lebanese chopped salad with toasted pita, sumac and pomegranate molasses.
Kibbeh bil Sanieh
Tray-baked kibbeh of fine bulgur and lamb with a spiced onion-pine nut filling.
Mana'eesh Za'atar
Lebanese flatbreads brushed with za'atar and olive oil, baked until pillowy.
Shish Taouk
Yogurt-and-garlic marinated chicken skewers grilled hot, served with toum and fries.
Baba Ganoush
Smoky charred eggplant whipped with tahini, garlic and lemon.
Muhammara
Aleppo red-pepper-and-walnut dip with pomegranate molasses and a hint of cumin.
Kibbeh Maqliyya
Crisp fried torpedoes of bulgur shell stuffed with spiced lamb and pine nuts.
Mujadara
Lentils and rice topped with deeply caramelized onions — Levantine peasant comfort.
Fattet Hummus
Layered breakfast of warm chickpeas, toasted pita, garlic-yogurt, tahini and pine nuts.
Kabsa Lamb
Saudi national rice cooked with lamb, baharat, dried lime and tomato, topped with toasted nuts and raisins.
Mandi Chicken
Smoked rice and spiced chicken inspired by Hadhrami clay-pit cooking.
Areeka
Soft date and bread mash bound with butter and honey — a hospitality sweet.
Saltah
Yemen's national lamb-and-vegetable stew topped with bubbling fenugreek hilbeh and sahawiq.
Fahsa
Sizzling shredded lamb stew bubbling with hilbeh in a hot stone bowl.
Bint Al-Sahn
Yemeni layered honeycomb-thin bread baked with butter and finished with honey and nigella.
Maqluba
'Upside-down' Levantine rice with fried eggplant, cauliflower and chicken or lamb.
Kunafa Nabulsiyeh
Crisp shredded-pastry over melty white cheese, soaked in rose-orange syrup and topped with pistachio.
Maqluba Falastiniyeh
Palestinian upside-down rice layered with fried eggplant, potato and lamb.
Musakhan Rolls
Saj bread rolled tight around shredded musakhan chicken and sumac onions, baked crisp.
Hummus Masabacha
Whipped silky hummus topped with whole warm chickpeas, lemon-tahini and parsley.
Falafel
Crisp herby chickpea fritters from soaked (not cooked) chickpeas, deep-fried until shatter-light.
Sabich
Iraqi-Israeli pita stuffed with fried eggplant, hard-boiled egg, hummus, salad, amba and tahini.
Luqaimat
Crisp golden yeast dumplings drizzled with date syrup and sesame.
Harees
Khaleeji wheat-and-meat porridge slow-cooked to a silky paste, finished with ghee and cinnamon.
Majboos Samak
Omani saffron rice with grilled kingfish, dried lime and crispy onions.
Machboos Laham
Qatari celebration rice with lamb, baharat, dried lime, rose water and crisp onion.
Balaleet
Sweet-and-savoury Khaleeji breakfast of vermicelli with cardamom, saffron and rose, topped with omelette.
Machboos Diyay Kuwaiti
Kuwait's signature spiced chicken and rice with omani lime, tomato and the sweet-tart daqqus salsa.
Gers Ogaily
Kuwaiti saffron-cardamom sponge cake topped with sesame and pistachio — a sea-voyage classic.
Muhammar
Bahraini sweet rice with date syrup, cardamom and saffron — paired with machboos samak.
Chelo Kabab Koobideh
Persian charcoal-grilled minced lamb skewers served over saffron-buttered rice with grilled tomato and sumac.
Ghormeh Sabzi
Persian herb stew of slow-cooked lamb with kidney beans, dried lime and a forest of fried herbs.
Khoresh Fesenjan
Persian walnut-and-pomegranate stew with chicken, rich and sweet-tart.
Tahdig (Persian Crispy Rice)
Persian basmati with a golden saffron-butter crust at the bottom of the pot.
Ash Reshteh
Persian thick herb-and-noodle soup with beans, kashk and crispy mint-onion.
Adana Kebab
Spicy hand-chopped lamb skewer from Adana, grilled over charcoal and served on lavash with sumac onions.
İskender Kebap
Sliced döner over chopped pide bread, drenched in tomato sauce, browned butter and yogurt.
Menemen
Turkish soft scramble of eggs in tomato and green pepper with pul biber.
Manti
Tiny Turkish lamb dumplings under garlic-yogurt and sizzled paprika butter.
Lahmacun
Thin Turkish flatbread topped with spiced minced lamb, tomato and parsley, baked screaming hot.
Pistachio Baklava
Layered phyllo with crushed pistachio, baked golden and soaked in lemon-scented sugar syrup.
Iraqi Dolma
Mixed vegetables and vine leaves stuffed with spiced rice and lamb, simmered in tomato-tamarind broth.
Tepsi Baytinijan
Iraqi tray-bake of fried eggplant, lamb meatballs, potato and tomato.
Kleicha
Iraq's national cookie — cardamom-rose pastry rolled around date or walnut filling.
Harissa Armenian Porridge
Armenian ritual porridge of pounded wheat and chicken slow-cooked to a silky paste, finished with cumin butter.
Tolma
Grape leaves and summer vegetables stuffed with rice, lamb and herbs.
Lavash
Paper-thin Armenian flatbread traditionally slapped onto a tonir oven wall.
Ghapama
Whole pumpkin baked stuffed with rice, dried apricot, prune, walnut, raisin and honey.
Armenian Manti
Tiny open-topped lamb dumplings baked golden, then bathed in garlic yogurt and tomato broth.
Adjaruli Khachapuri
Boat-shaped Georgian bread filled with melty sulguni cheese, finished with butter and a runny egg.
Khinkali
Pleated Georgian soup-dumplings of spiced beef-and-pork in a thick wheaten knot.
Satsivi
Cold poached chicken in a velvet walnut-garlic sauce with marigold and coriander.
Lobio
Stewed red beans with walnut, blue fenugreek and herbs, served in a clay pot with mchadi cornbread.
Mtsvadi
Georgian wine-marinated pork skewers grilled over vine cuttings.
Chakapuli
Spring lamb stew with tarragon, sour plums and white wine.
Pkhali Trio
Trio of Georgian vegetable pâtés (spinach, beet, eggplant) bound with walnut, garlic and herbs.
Churchkhela
Walnut strands dipped in thickened grape must (tatara) and air-dried into chewy candles.
Shah Plov
'Crown of plovs' — saffron rice and lamb-fruit filling baked inside a lavash crust, sliced like a cake.
Yarpaq Dolması
Azerbaijani vine-leaf dolma of lamb, rice, mint and dill, served with garlic-mint yogurt.
Qutab
Thin Azerbaijani crescents griddled with herbs, lamb or pumpkin and brushed with butter.
Piti
Sheki specialty of lamb, chickpeas, chestnut and saffron slow-cooked overnight in individual clay pots.
Dovğa
Cooling Azerbaijani yogurt soup with herbs, rice and chickpeas — served hot or cold.
Lavangi Chicken
Whole chicken stuffed with walnut, onion and sour-plum paste, slow-roasted until burnished.
Bakı Pakhlavası
Diamond-cut Azerbaijani layered pastry of walnut, cardamom and saffron syrup with a clove in each piece.
Palusami
Young taro leaves baked into tender parcels with thick coconut cream, onion and a pinch of salt — Samoa's signature umu side.
Oka I'a
Samoan raw-fish salad cured in lime and dressed with coconut cream, cucumber, tomato and chili.
Panipopo
Sweet Samoan coconut buns baked sitting in a pool of coconut-caramel sauce.
Supoesi
Warm Samoan papaya soup with coconut milk — a comforting Sunday breakfast.
Sapasui
Samoan chop suey — bean-thread noodles tossed with soy-glazed beef, ginger and vegetables.
Fa'ausi
Steamed coconut-bread rolls drenched in dark caramel coconut syrup.
Ahi Poke Bowl
Cubed sashimi-grade ahi tuna marinated in shoyu, sesame and Maui onion over warm rice.
Kalua Pig
Smoky shredded pork traditionally cooked in an imu pit — recreated low-and-slow with banana leaf and Hawaiian salt.
Loco Moco
A bed of rice topped with a hamburger patty, fried egg and rich brown gravy — a Hilo diner classic.
Spam Musubi
Grilled shoyu-glazed Spam pressed onto warm rice and wrapped in nori — Hawaii's iconic to-go snack.
Haupia
Silky Hawaiian coconut pudding squares — luau dessert staple.
Huli Huli Chicken
Pineapple-shoyu glazed chicken turned ('huli') over open coals until lacquered and smoky.
Lomi Lomi Salmon
Diced salt-cured salmon massaged ('lomi') with tomato, sweet onion and ice — a luau side.
'Ota 'Ika
Tongan raw-fish salad cured in lime and folded with coconut cream and crisp vegetables.
Faikakai Topai
Tongan dumplings poached in dark coconut-caramel syrup.
Lu Sipi
Mutton flaps braised in coconut cream wrapped in taro leaves — Sunday umu staple.
Feke 'Otai
Octopus simmered tender in coconut cream with onion and lime.
'Otai
Refreshing Tongan watermelon-and-coconut drink with grated tropical fruit.
Keke 'Isite
Tongan banana doughnuts — fried fritters of mashed banana, flour and sugar.
Fekei
Tuvaluan grated-pulaka pudding baked with coconut cream until set and fragrant.
Palusami Tuvalu
Taro leaves slowly baked with coconut cream and onion — the Pacific umu staple Tuvaluan-style.
Ika Mata
Lime-cured reef fish folded with coconut cream and onion — the daily catch reimagined.
Coconut Crab in Cream
Coconut crab (or mud crab) simmered in its own coconut cream with onion and pandan.
Pulaka Fritters
Crispy fritters of grated swamp taro and coconut, fried to golden discs.
Kaleve
Sweet toddy from the coconut palm flower — Tuvalu's everyday drink, served chilled.
Bunnings Sausage Sizzle
Thin beef snag grilled till blistered, draped in caramelised onion and a squeeze of tomato sauce on a folded slice of white bread.
Vegemite on Toast
The breakfast benchmark — hot toast, cold butter and a thin scrape (never thick) of Vegemite.
Pavlova
Crisp-shelled, marshmallow-centred meringue piled with whipped cream and summer fruit — claimed by both AU and NZ.
Fairy Bread
White bread, butter and hundreds-and-thousands — the non-negotiable Aussie kids' party plate.
Aussie Beef Rissoles
Pan-fried beef-and-onion patties served with mash, peas and onion gravy — pure milk-bar nostalgia.
Barbecued Prawns
Aussie king prawns marinated in garlic, lemon and chili, then quickly chargrilled on the barbie.
Caramel Slice
Three-layer Aussie classic: shortbread base, gooey condensed-milk caramel and a snappy chocolate top.
Pepper Kangaroo Fillet
Lean kangaroo loin seared rare, rested under a peppery red-wine pan sauce with native pepperberry.
Anzac Slice
Tray-bake version of the Anzac biscuit — chewy oats, coconut and golden syrup pressed and sliced.
Hāngī
Earth-oven feast of meat and root vegetables steamed for hours over hot stones — the heart of Māori manaakitanga.
Hokey Pokey Ice Cream
Vanilla ice cream rippled with shards of golden honeycomb — NZ's national scoop.
Roast Kūmara
Wedges of orange kūmara roasted with manuka honey, thyme and butter until caramelised.
Afghan Biscuits
Cocoa-cornflake shortbread biscuits topped with chocolate icing and a single walnut.
Kiwi Mince & Cheese Pie
Hand-sized hot pie of beef mince gravy under a molten cheese cap and flaky puff lid.
Whitebait Fritters
West Coast delicacy — tiny whitebait barely bound with egg, fried golden and squeezed with lemon.
Lolly Cake
No-bake log of crushed Malt biscuits and condensed milk studded with fruit puffs, rolled in coconut.
Roast NZ Lamb with Mint Sauce
Pasture-raised lamb leg studded with garlic and rosemary, served with sharp fresh mint sauce.
Green-Lipped Mussels in White Wine
Marlborough green-lipped mussels steamed open in white wine, garlic, cream and parsley.
Louise Cake
Buttery shortcake base spread with raspberry jam and topped with coconut meringue.
Kaukau in Coconut Cream
Highland sweet potato simmered in thick coconut cream with onion and aibika greens.
Saksak
Sago pudding with banana wrapped in banana leaves and steamed — the classic PNG sweet.
Dia
Sliced ripe banana and sweet potato simmered in spiced coconut cream — a Madang favourite.
Chicken & Pumpkin Coconut Stew
Village-style stew of chicken and kaukau pumpkin in coconut cream with bush herbs.
Banana-Leaf Grilled Fish
Whole reef fish stuffed with chili, ginger and lime, wrapped in banana leaf and grilled over coals.
Lovo Feast
Underground earth-oven feast of marinated meats, fish and dalo cooked over hot stones — the heart of Fijian celebration.
Rourou
Tender taro leaves slow-cooked in coconut cream with onion — the classic Fijian green.
Duruka in Coconut Cream
Fiji asparagus (sugar-cane flower) simmered in coconut cream with chili — a seasonal village delicacy.
Fiji Indian Chicken Curry
Indo-Fijian curry of chicken on the bone with potato, finished with curry leaves and coconut cream.
Vakalolo
Steamed cassava balls in dark coconut-caramel — a sweet Fijian treat.
Prawn Kokoda
Lime-cured prawns folded with coconut cream, tomato and chili — fresh Fiji ceviche.
Poi
Pounded taro paste — a staple of Solomon village meals, served with fish or stew.
Cassava Pudding
Grated cassava baked with coconut cream and brown sugar into a chewy, caramelised slab.
Motu Earth Oven Pork
Pit-cooked pork and yams steamed over hot stones with banana leaves — communal feast.
Lime-Grilled Reef Fish
Whole reef fish marinated in lime, garlic and chili then grilled over coals.
Bonara Banana
Ripe bananas simmered in coconut cream and sugar with a hint of nutmeg.
Tuluk
Manioc-and-pork roll wrapped in banana leaf and slow-cooked — a celebratory ni-Vanuatu dish.
Santo Beef Stew
Espiritu Santo beef braised with island vegetables and coconut cream until rich and tender.
Nalot
Pounded baked banana or breadfruit drizzled with hot coconut cream — comfort dessert of the islands.
Poulet Fish
Vanuatu's 'chicken-flavoured' reef fish poached in coconut cream with lime and chili.
Simboro
Cassava-and-banana dumplings wrapped in island cabbage leaves and steamed in coconut cream.
Palu Sami Kiribati
Taro leaves baked into parcels with corned beef, onion and rich coconut cream — a Sunday staple.
Grilled Bonefish ('Te Ikari')
Lagoon-caught bonefish scored, salted and grilled over coconut husks until smoky and crisp.
Karewe Pancakes
Sweet pancakes made with karewe (coconut toddy) — a popular Tarawa breakfast.
Pumpkin in Coconut Cream
Sweet island pumpkin simmered in coconut cream with onion — comforting weeknight side.
Banana Fritters
Crisp golden fritters of mashed ripe banana, flour and a hint of vanilla.
Bwiro Coconut Cake
Fermented breadfruit (bwiro) baked with coconut cream and brown sugar into a rich, fudgy cake.
Jaibo (Pandanus Pulp)
Cooked pandanus key fruit pressed into a sweet pulp paste — Marshallese candy.
Charcoal Tuna Steaks
Yellowfin steaks rubbed with sea salt, lime and chili then seared rare over coconut-husk coals.
Iutur Rice Cake
Sweet sticky-rice and coconut cake wrapped in banana leaves and steamed.
Chukuchuk Rice Balls
Sweet rice balls rolled in fresh grated coconut — a children's favourite.
Chicken Kelaguen
Grilled chicken chopped fine and dressed with lemon, hot pepper, onion and freshly grated coconut.
Coconut Crab Pohnpei
Coconut crab boiled in seawater, then finished in its own roe with butter and lime.
Uht Sweet Banana
Pohnpeian baked banana glazed with coconut cream and sugar.
Reef Tuna Sashimi
Fresh-caught yellowfin sliced thin and served with soy, wasabi and lime — Micronesian fishing-village standard.
Pounded Breadfruit
Roasted breadfruit pounded smooth with coconut cream — the heart of any Micronesian meal.
Nauru Coconut Fish Curry
Reef fish poached in coconut cream with curry leaves, onion, ginger and chili.
Banana-Coconut Pudding
Layered ripe banana baked under a coconut custard until set and burnished.
Coconut Rice & Reef Fish
Rice cooked in coconut milk and topped with simply pan-fried reef fish and lime.
Pandanus Pulp Cakes
Cooked pandanus pulp pressed with coconut and sugar into chewy island candy.
Tuna with Lime & Chili
Hand-line tuna seared rare and dressed with lime, chili and toasted coconut flakes.
Palauan Chicken Tinola
Brothy chicken soup with green papaya, ginger and chili leaves — Palau's comfort dish.
Demok (Taro-Leaf Stew)
Slow-cooked taro leaves with coconut cream and crab — a celebrated Palauan delicacy.
Mangrove Crab in Coconut
Mud crabs simmered in spiced coconut cream with chili and lime leaves.
Ulkoy Shrimp Fritters
Shredded squash and small shrimp battered and fried golden — a popular Palauan snack.
Tapioca-Coconut Pudding
Cassava pearls cooked in coconut cream with brown sugar and a pinch of salt.
Muamba de Galinha
Angola's national chicken stew with palm oil, okra and pumpkin — deep, earthy and lightly spiced.
Calulu de Peixe
Dried-and-fresh fish stew layered with sweet potato leaves, okra and palm oil.
Cocada Amarela
Bright-yellow coconut and egg-yolk pudding scented with cinnamon — a Portuguese-Angolan classic.
Comorian Pilau
Spiced rice with beef, cardamom and clove — the Indian Ocean's perfumed pilaf.
Lobster in Vanilla Sauce
Spiny lobster in a coconut-cream sauce perfumed with Comorian vanilla.
Mkatra Foutra Coconut Bread
Soft, lightly sweet flatbread enriched with coconut milk and nigella seeds.
Skoudehkaris
Djibouti's national rice — lamb braised with tomato, cumin and cardamom folded through fluffy basmati.
Djiboutian Sambusa
Crisp triangles filled with spiced beef and onion — a Ramadan staple.
Lahoh Sourdough Pancake
Spongy fermented pancake eaten with honey, ghee or stew across the Horn of Africa.
Sishwala Maize Porridge
Stiff maize porridge eaten with stews — the Swazi household staple.
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Emasi Sour Milk Bowl
Naturally fermented milk served over crumbled maize porridge — tangy, cooling, traditional.
Sitfubi Pumpkin Maize
Steamed pumpkin folded into maize meal with a touch of sugar — homely Swazi comfort food.
Papa le Moroho
Stiff maize papa served with a pan of wilted greens and onion — Lesotho's everyday plate.
Makoenya Fat Cakes
Yeasted fried dough rolls — a staple street snack across Lesotho and Southern Africa.
Motoho Sorghum Drink
Lightly fermented sorghum porridge drink — slightly sour and refreshing.
Nsima with Relish
Malawi's daily plate — stiff maize nsima with a tomato-onion relish and greens.
Grilled Chambo with Tomato
Lake Malawi tilapia scored, salted and grilled, finished with a quick tomato-onion sauce.
Malawian Mandasi
Cardamom-and-coconut-scented fried dough triangles for tea time.
Dholl Puri
Mauritius's beloved street wrap — soft turmeric flatbread stuffed with split-pea purée and curry.
Rougaille Sausage
Creole tomato stew with smoked sausage, thyme and ginger — pure Mauritian comfort.
Gateaux Piments
Crisp split-pea fritters with chili and curry leaves — the island's favourite snack.
Seychellois Fish Curry
Tuna or jobfish in a coconut-tomato curry with cinnamon and curry leaves.
Ladob
Bananas and sweet potato simmered in coconut milk, vanilla and nutmeg.
Octopus Curry
Tender braised octopus in a fragrant Creole-style coconut curry.
Kisra Sorghum Flatbread
Paper-thin fermented sorghum crepe served with stews across the Nile valley.
Mulah Takua Greens Stew
Pumpkin-leaf and peanut stew served over kisra or stiff porridge.
Asida with Honey
Smooth wheat-flour porridge mounded and drizzled with honey and ghee — festive comfort food.
Fungee & Pepperpot
Antigua's national dish — cornmeal fungee with a slow-cooked salt-meat pepperpot stew of greens.
Saltfish Buljol
Flaked salt cod tossed with tomato, onion, pepper and lime — a cool Caribbean breakfast.
Ducana
Sweet potato and coconut dumplings steamed in banana leaves.
Amiwo
Soft red cornmeal porridge enriched with tomato, onion and chili — Benin's staple alongside grilled chicken.
Akkara Bean Fritters
Crispy black-eyed pea fritters sold from roadside pans across Benin.
Ago Glain Crab Sauce
Crab simmered in palm-oil tomato sauce with dried shrimp and chili.
Riz Gras
One-pot tomato rice with beef and seasonal vegetables — Burkina's Sunday lunch.
Babenda Sorrel Stew
Sorrel leaves cooked with rice, fish and peanut paste — a hearty Mossi country dish.
Zoom-Koom Millet Drink
Cool millet-and-ginger water sweetened with sugar — sold from chilled jugs across Ouaga.
Cachupa Rica
The slow-cooked national stew of hominy corn, beans, pork, sausage and cabbage.
Pastel com Diabo Dentro
'Pastry with the devil inside' — sweet-potato dough turnovers stuffed with spicy tuna.
Buzio Sea-Snail Rice
Sea snails simmered with rice, tomato and bay — an island favourite.
Domoda Peanut Stew
Beef braised in a tangy peanut and tomato sauce, served over rice.
Superkanja Okra Stew
Silky okra stew with palm oil, smoked fish and meat over white rice.
Banana Akara
Mashed-banana fritters dusted with sugar — Gambian street tea-time treat.
Oil Down
Grenada's national one-pot of breadfruit, salt meat, dumplings and callaloo simmered in coconut milk and turmeric.
Callaloo Soup
Velvety green soup of dasheen leaves, coconut and crab.
Nutmeg Ice Cream
Custard ice cream perfumed with the famous Grenadian nutmeg — the spice isle on a spoon.
Jollof à Bissau
Bissau-Guinean tomato rice with palm oil, smoked fish and Scotch bonnet.
Caldou Fish Stew
Light coconut-and-lime fish stew with okra and sweet potato.
Cashew Apple Juice
Bright sweet-tart juice from the cashew apple — a Bissau-Guinean export favourite.
Liberian Jollof
Liberian-style jollof with chicken, plantains and a soft-set tomato base.
Cassava Leaf Stew
Pounded cassava leaves cooked low with palm oil, smoked fish and beef — a Liberian classic.
Fufu & Pepper Soup
Springy cassava fufu with a fiery, fragrant fish pepper soup.
Mauritanian Thieboudienne
Senegambian-style fish and broken-rice one-pot, beloved across Mauritania's coast.
Méchoui (Slow-Roast Lamb)
Whole leg of lamb rubbed with cumin and butter, slow-roasted until pull-apart tender.
Zrig (Camel Milk Drink)
Lightly sweetened camel-milk yogurt drink, served chilled across the desert.
Djerma Rice & Sauce
Steamed rice with a peanut-tomato sauce of beef and okra — a Niger River staple.
Tuwo Millet Porridge
Stiff millet porridge moulded into balls, eaten with okra or peanut soups.
Dambou Couscous
Steamed millet couscous tossed with moringa leaves, tomato and oil.
Stewed Saltfish & Dumplings
Saint Kitts's national breakfast — saltfish in tomato gravy with spicy plantains and dumplings.
Goat Water Stew
Slow-cooked goat in a clove- and rum-spiced gravy — a Caribbean celebration dish.
Coconut Dumplings
Soft boiled flour-and-coconut dumplings to serve with saltfish or stews.
Green Fig & Saltfish
Saint Lucia's national dish — boiled green bananas tossed with sautéed saltfish and pepper.
Saint Lucian Bouyon
A thick one-pot soup of provisions, dumplings and salt meat in coconut broth.
Saint Lucia Cassava Bread
Crisp griddled cassava flatbread, toasted on a hot tawa.
Roasted Breadfruit & Jackfish
Saint Vincent's national meal — fire-roasted breadfruit served with stewed jackfish in tomato sauce.
Cornmeal Cou-Cou
Smooth cornmeal cou-cou with okra — a Vincentian staple alongside fish.
Vincentian Pelau
Caramel-burnt-sugar chicken cooked into one pot with rice, pigeon peas and coconut.
Ablo Steamed Cake
Lightly fermented rice-and-corn flour cakes steamed soft — eaten with grilled fish and chili sauce.
Fufu with Light Soup
Pounded yam-cassava fufu with a clear, fiery tomato-and-fish soup.
Koklo Mémé Grilled Chicken
Spatchcock chicken marinated with mustard, garlic and chili, grilled over coals.
Rechta Algeroise
Hand-cut steamed pasta noodles served under cinnamon-spiced chicken and chickpea broth.
Makroudh Date Diamonds
Semolina and date pastries cut in diamonds, fried and dipped in honey.
Bahamian Conch Salad
Raw conch ceviche with pepper, onion and citrus — Bahamas in a bowl.
Bahamian Johnny Cake
Slightly sweet skillet-baked bread for breakfast with butter and tea.
Machboos Laham
Bahrain's spiced lamb-and-rice — onions caramelised with loomi, cardamom and saffron.
Mahyawa Fish Sauce Dip
Pungent anchovy-and-spice sauce spread on khubz across the Gulf.
Cou-Cou & Flying Fish
Barbados's national plate — okra cornmeal cou-cou with steamed flying fish in tomato gravy.
Conkies
Spiced cornmeal-pumpkin-coconut parcels steamed in banana leaves for Independence Day.
Belizean Rice & Beans with Stew Chicken
Coconut-rich red kidney beans cooked with rice, beside burnt-sugar stew chicken.
Fry Jacks
Crispy fried dough triangles for Belizean breakfast with beans and eggs.
Silpancho
Cochabamba's layered plate — rice, potatoes, pounded breaded steak topped with egg and tomato salsa.
Api with Pasankalla
Hot purple-corn drink scented with cinnamon and clove, served with sweet popped corn.
Bogobe Sorghum Porridge
Stiff sorghum porridge — Botswana's everyday accompaniment to seswaa or beans.
Magwinya Vetkoek
Yeasted fried bread balls eaten with mince, jam or chakalaka.
Ibiharage Fried Beans
Kidney beans simmered tender then fried with onion and chili — a Burundian staple.
Mukeke Lake Fish
Tanganyika lake fish pan-fried then finished in tomato-onion sauce.
Casado Plate
The everyday Tico lunch plate — rice, black beans, plantain, salad and a protein.
Arroz con Pollo Tico
Costa Rican chicken-and-rice flecked with peppers, peas and Salsa Lizano.
Mountain Chicken Stew (Crapaud Style)
Dominica's national dish reimagined ethically with chicken legs in tomato-thyme gravy.
Dominica Bakes
Soft fried bread rounds for breakfast with saltfish or cheese.
Yuca Frita with Chicharrón
Crispy yuca chunks topped with curtido and crackling pork — Salvadoran street food.
Salvadoran Quesadilla
Sweet rice-flour cheese pound cake with sesame seeds — coffee-time classic.
Zigni Beef Stew
Beef braised in berbere and onion until deeply spiced — served with injera.
Shiro Tegabino
Roasted-chickpea flour stew bubbled with berbere in a clay pot.
Poulet Yassa Guinéen
Chicken marinated in lemon and mustard, then braised in caramelised onions.
Fonio Pilaf
Fluffy ancient grain steamed and tossed with onion, peanuts and herbs.
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Guyanese Pepperpot
Indo-Caribbean Christmas stew of beef braised with cassareep, cinnamon and chili until glossy and dark.
Cook-Up Rice
One-pot rice with peas, salt meat and coconut — Saturday supper across Guyana.
Baleadas
Soft flour tortilla folded over refried beans, crema and crumbled queso.
Sopa de Caracol
Garífuna conch chowder in coconut milk with yuca and plantain — Honduras's coastal anthem.
Attiéké & Grilled Fish
Fluffy fermented cassava couscous with grilled tilapia, onions and pepper sauce.
Kedjenou de Poulet
Chicken slow-cooked in a sealed clay pot with tomato, ginger and chili — no liquid added.
Kuwaiti Machboos
Spiced lamb-and-rice cooked with loomi and bezar, finished with tomato sauce and crisp onions.
Jireesh Cracked-Wheat Stew
Bulgur-style cracked wheat slow-cooked with chicken and aromatics until porridge-thick.
Shorba Libiya
Tomato-and-lamb soup with tiny pasta, mint and lemon — Ramadan staple.
Mbatten Stuffed Potato Fritters
Two thin potato slices sandwiching spiced mince, dipped in batter and fried.
Tigadégué
Mali's beloved peanut sauce with beef, sweet potato and rice.
Fonio Foutou
Pounded fonio paste — soft and bouncy — to serve under sauces.
Vigorón
Granada's banana-leaf plate of boiled yuca, crisp chicharrón and tangy cabbage slaw.
Nicaraguan Quesillo
Soft warm tortilla rolled around stretchy cheese, pickled onions and crema.
Pyongyang Naengmyeon
Cold buckwheat noodles in chilled beef-and-radish broth — Pyongyang's signature dish.
Injjo Tofu Stew
Soft tofu simmered with chili paste, beef and scallion — a hearty winter stew.
Shuwa
Lamb rubbed with Omani spice paste, wrapped in banana leaves and slow-cooked in an underground oven (or low oven).
Mishkak Skewers
Beef cubes marinated in cumin, garlic and lime, grilled fast over coals.
Sancocho de Gallina
Panama's restorative chicken-and-yuca soup with culantro and corn.
Arroz con Pollo a la Panameña
Saffron-tinted chicken-and-rice with peppers, peas and capers — Panama's celebration dish.
Sopa Paraguaya
A 'soup' that's actually a savoury cornmeal-and-cheese cake — Paraguay's national bread.
Mbejú Cassava Pancake
Cassava-starch and cheese griddle cake — crisp outside, chewy within.
Machboos Rubyan
Spiced shrimp-and-rice with caramelised onion, dried lime and saffron.
Balaleet
Sweet vermicelli with cardamom, saffron and rosewater, topped with a savoury egg blanket.
Isombe
Pounded cassava leaves with peanut paste, eggplant and spinach — a Great Lakes staple.
Akabenz Pork Brochette
Smoky pork strips grilled over charcoal with chili-onion relish — Kigali street food.
Yassa Poulet
Casamance chicken in deeply caramelised onion, lemon and mustard sauce over white rice.
Pastels Fish Pasties
Crisp fried turnovers stuffed with spiced fish — sold from street stands across Dakar.
Bariis Iskukaris
Somali spiced rice with goat or chicken, raisins and the distinctive xawaash spice mix.
Malawax Pancakes
Soft semolina-and-flour crepes scented with cardamom, eaten with honey or stew.
Pom
Suriname's beloved oven dish — grated pomtajer root baked over citrus-marinated chicken.
Bara
Spiced split-pea fritters with cumin and turmeric — Indo-Surinamese street snack.
Tanzanian Pilau
Spiced one-pot rice with beef, scented with cardamom, clove, cumin and cinnamon.
Chipsi Mayai
Tanzanian chip omelette — French fries cooked into a folded egg pancake.
Ugandan Rolex
Chapati rolled around an omelette of tomato, onion and cabbage — Kampala's iconic street food.
Luwombo Stew
Buganda royal dish — chicken or beef steamed in banana-leaf parcels with ground peanut sauce.
Chivito Sandwich
Uruguay's signature steak sandwich loaded with ham, cheese, bacon, egg and mayo.
Torta Frita
Rainy-day fried flatbread sprinkled with sugar — a Uruguayan pampas tradition.
Saltah
Yemen's national stew — meat broth bubbling under a crown of frothy hilbeh fenugreek paste.
Bint Al-Sahn
Layered honey bread — paper-thin enriched dough stacked, baked golden and drenched in honey.
Nshima with Beef Relish
Stiff white maize nshima with a slow tomato-and-onion beef relish — Zambia's daily plate.
Ifisashi Greens & Peanut
Greens stewed with creamy peanut sauce — eaten with nshima.
Tavë Kosi
Albanian baked lamb-and-rice casserole crowned with tangy yogurt-egg custard.
Byrek me Spinaq
Flaky filo pie layered with spinach, leek and feta — Albania's everyday savoury bake.
Trinxat
Pyrenean cabbage and potato hash crisped in pork fat with bacon and garlic.
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Escudella Andorrana
Mountain meat-and-noodle stew with pilota meatball — Andorra's winter centrepiece.
Draniki
Crispy Belarusian potato pancakes served with sour cream and dill.
Machanka
Smoky pork-rib gravy ladled over thick buckwheat pancakes.
Ema Datshi
Bhutan's national dish — fiery green chilis melted into local cheese sauce.
Phaksha Paa
Smoked pork belly stir-fried with dried red chilis, ginger and bok choy.
Ćevapi
Bosnian skinless beef-and-lamb sausages charred and tucked into puffy somun bread with onion.
Klepe
Bosnian beef-stuffed pasta dumplings drowned in garlic-yogurt sauce.
Ambuyat
Brunei's national dish — sticky sago starch eaten with chandas dipping sauces.
Nasi Katok
Brunei's late-night package: rice, fried chicken and fiery sambal wrapped in paper.
Banitsa
Coiled filo pastry filled with sirene cheese and yogurt — Bulgarian breakfast staple.
Shopska Salata
Bright Bulgarian summer salad heaped with grated white cheese over tomatoes, cucumber and pepper.
Ndolé
Cameroonian bitterleaf and peanut stew with shrimp and beef — the country's national dish.
Poulet DG
'Director General' chicken — Cameroon's celebratory plantain, chicken and pepper stir-up.
Kanda ti Nyma
Central African meatballs simmered in pumpkin-seed and tomato gravy.
Gozo
Pounded cassava paste eaten alongside rich CAR sauces and stews.
Pastel de Choclo
Chilean baked corn-and-beef pie — pino filling under a sweet creamed-corn crust.
Empanada de Pino
Chilean baked beef empanada with onion, raisin, olive and a wedge of egg.
Ajiaco Bogotano
Bogotá's three-potato chicken soup with corn, capers and the herb guascas.
Arepa de Huevo
Caribbean Colombian fried corn arepa with a whole egg cooked inside.
Mtsolola
Comorian fish coconut stew with green banana and cassava.
Ladu
Comoros sweet rice flour balls perfumed with cardamom and rose.
Liboke ya Malangwa
Congolese fish parcels steamed in banana leaves with ginger and chili.
Saka Saka
Pounded cassava leaves slow-cooked with palm oil, smoked fish and peanut paste.
Crni Rižot
Adriatic black risotto stained with cuttlefish ink — Dalmatian classic.
Štrukli
Zagorje cheese-filled dough baked or boiled in cream — Croatia's beloved comfort dish.
Yetakelt Wat
Djiboutian spiced vegetable stew with carrot, potato and green bean in berbere.
La Bandera
Dominican 'flag' lunch — white rice, red beans and stewed chicken.
Mangú
Mashed green plantains topped with pickled red onions and sided 'tres golpes'.
Encebollado
Ecuadorian tuna and yuca soup with pickled red onions and cilantro — coastal hangover cure.
Llapingachos
Ecuadorian highland potato cakes stuffed with melty cheese, served with peanut sauce.
Succotash de Pollo
Equatorial Guinean chicken stew thickened with peanuts and rich palm oil.
Plantain Croquettes
Sweet ripe plantain croquettes rolled in toasted coconut.
Verivorst
Estonian Christmas blood sausage with barley, marjoram and bacon, oven-crisped.
Kohuke
Estonian curd-cheese bar dipped in dark chocolate — beloved childhood snack.
Emasi nePhalishi
Swazi soured-milk emasi spooned over hot maize porridge.
Sidvudvu
Eswatini pumpkin and maize meal porridge sweetened with sugar.
Doro Wat
Ethiopia's iconic deep-red chicken stew with berbere, slow-melted onions and hard-boiled egg.
Shiro Wat
Silky chickpea-flour stew spiced with berbere — daily Ethiopian comfort food.
Poulet Nyembwe
Gabonese palm-nut chicken stew — silky red sauce over rice or cassava.
Odika Fish
Gabonese fish baked in wild-mango odika sauce with peppers.
Pepián
Guatemala's national stew — chicken in toasted pumpkin-seed and tomato sauce.
Rellenitos de Plátano
Guatemalan ripe plantain dumplings stuffed with sweet black beans, fried and sugared.
Griot
Haitian citrus-marinated pork cubes braised then fried crisp; served with pikliz.
Soup Joumou
Haiti's Independence Day pumpkin and beef soup with pasta and root vegetables.
Mansaf
Jordan's national feast — lamb cooked in fermented jameed yogurt over rice and shrak bread.
Maqluba
'Upside-down' Jordanian rice dish layered with eggplant, cauliflower and chicken, then flipped.
Nyama Choma
Kenya's beloved fire-roasted goat seasoned simply with salt, served with kachumbari.
Sukuma Wiki
Quick-fried collard greens with onion and tomato — Kenya's everyday side.
Flija
Kosovar layered crepe-like pastry brushed with cream and baked under coals layer by layer.
Speca me Djathë
Kosovar baked peppers stuffed with curd cheese, eggs and herbs.
Speka Pīrādziņi
Latvian crescent buns stuffed with smoky bacon and onion — celebration table classic.
Sklandrausis
Latvian rye tartlet topped with potato and sweet carrot — a UNESCO heritage bake.
Käsknöpfle
Liechtenstein's national dish — eggy spätzle smothered in melted alpine cheese and crispy onions.
Ribel
Toasted maize-and-wheat crumble pan-fried golden, served with milk and apple sauce.
Cepelinai
Lithuanian zeppelin-shaped potato dumplings stuffed with pork, drowned in sour cream and bacon.
Šaltibarščiai
Lithuanian electric-pink cold beet soup with kefir, dill and hard-boiled eggs.
Judd mat Gaardebounen
Luxembourg's national dish — smoked pork neck simmered with broad beans and creamy gravy.
Bouneschlupp
Luxembourg green-bean soup with potato, leek, bacon and a swirl of cream.
Romazava
Madagascar's national stew — beef simmered with bitter brèdes mafane greens.
Koba Akondro
Malagasy peanut, banana and rice flour log steamed in banana leaf.
Nsima ne Ndiwo
Malawian stiff maize nsima served with stewed greens and groundnut sauce.
Mas Huni
Maldivian shredded smoked tuna tossed with coconut, onion and chili — eaten with roshi.
Garudhiya
Clear Maldivian tuna broth ladled over rice with lime, chili and onion.
Mămăligă cu Brânză
Moldovan polenta layered with sheep cheese and sour cream — peasant comfort food.
Plăcintă cu Brânză
Pan-cooked Moldovan flatbread stuffed with cheese and dill — golden on both sides.
Barbagiuàn
Monégasque fried ravioli stuffed with chard, ricotta and parmesan — national snack.
Fougasse Monégasque
Anise and orange-flower flat bread topped with sugared almonds — Monaco festive sweet.
Buuz
Mongolian steamed dumplings filled with seasoned mutton — Lunar New Year staple.
Tsuivan
Mongolian steamed noodles tossed with mutton, cabbage and carrot in a single pot.
Kačamak
Montenegrin highland mash of polenta and potato whipped with sheep cheese and cream.
Njeguški Pršut Plate
Njeguši cured ham with smoked cheese, olives and rakija — Montenegrin meze.
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Frango Piri Piri
Mozambican fire-grilled chicken bathed in piri piri, garlic and lemon.
Matapa
Mozambican cassava leaves slow-cooked with peanut, coconut and shrimp.
Namibian Potjiekos
Slow three-hour cast-iron pot stew of beef, root veg and beer over an open fire.
Kapana
Namibian street-grilled spiced beef strips dipped into chili-and-tomato relish.
Dal Bhat Tarkari
Nepal's daily plate — lentil soup, rice, vegetable curry and pickle.
Nepali Momo
Himalayan steamed dumplings stuffed with spiced buffalo or chicken, dipped in tomato achar.
Tavče Gravče
Macedonia's national bean casserole baked in earthenware with paprika, onion and mint.
Ajvar
Smoky Macedonian roasted-pepper relish with eggplant, garlic and oil.
Musakhan
Palestinian roast chicken on taboon bread piled with sumac onions and toasted pine nuts.
Palestinian Maftoul
Hand-rolled large couscous steamed with chickpeas, chicken and warm spice broth.
Sarmale
Romanian sour-cabbage rolls stuffed with pork, rice and dill — slow-baked with smoked bacon.
Mici
Romanian skinless grilled meat fingers with mustard — quintessential summer barbecue.
Nidi di Rondine
San Marino's 'swallow's nest' rolled pasta filled with ham, cheese and béchamel.
Torta Tre Monti
San Marino's iconic stacked wafer cake glazed with chocolate hazelnut cream.
Calulu de São Tomé
São Tomé fish stew with okra, eggplant and palm oil over rice.
Banana Pão
Pan-fried plantain rounds — São Tomé's everyday side.
Kabsa
Saudi national rice dish — chicken or lamb cooked with tomato, dried lime and Arabian spice.
Jareesh
Slow-cooked cracked wheat porridge with lamb and yogurt — Najdi comfort food.
Karađorđeva Šnicla
Rolled veal cutlet stuffed with kajmak, breaded and fried — 'Serbian girl' steak.
Serbian Pljeskavica
Wide spiced patty of beef and lamb grilled and stuffed into lepinja with onion and kajmak.
Daube de Banane
Plantain caramelised in spiced syrup with cinnamon and clove.
Bryndzové Halušky
Slovak national dish — potato dumplings smothered in sheep cheese and bacon.
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Kapustnica
Slovak smoky sauerkraut soup with sausage, mushrooms and prunes — Christmas Eve classic.
Potica
Slovenia's celebratory walnut roll — soft yeast dough wound around honeyed walnut filling.
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Jota
Karst sauerkraut soup with beans, potato and smoked pork.
Kisra and Mullah
South Sudanese sorghum flatbread served with okra-and-meat mullah stew.
Aseeda Sorghum
Stiff sorghum porridge eaten with stews — South Sudan staple.
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Mullah Waika
Sudanese stew of dried okra (waika) with lamb and peanut, eaten with kisra.
Ful Sudani
Sudanese mashed fava beans dressed with sesame oil, lemon, tomato and feta.
Kibbeh Nayyeh
Syrian raw lamb pounded with bulgur, onion and warm spice — meze centerpiece.
Muhammara
Aleppo roasted-pepper, walnut and pomegranate molasses dip.
Ikan Pepes
Timorese fish parcels grilled in banana leaf with chili, lime and basil.
Batar Daan
Timor-Leste corn-and-pumpkin stew with mung beans — comforting national dish.
Doubles
Trini street snack — soft turmeric flatbreads sandwiching curried chickpeas with mango chutney.
Oil Down
Trinidadian breadfruit and salt-meat one-pot braised in coconut milk with turmeric.
Brik à l'Œuf
Tunisian crisp warka pastry triangle with a runny egg, tuna and capers.
Couscous Tunisien
Tunisian fiery harissa couscous steamed with lamb, chickpeas and seven vegetables.
Machboos
Emirati spiced rice with lamb or chicken, dried lime, saffron and bezar.
Luqaimat
Crispy Emirati dumplings drenched in date syrup and sesame.
Spaghetti alla Papalina
Roman papal spaghetti with prosciutto, peas, eggs and cream — created for a pope.
Crostata di Ricotta
Roman ricotta tart with candied citrus and a hint of dark chocolate.
Pabellón Criollo
Venezuela's national plate — shredded beef, black beans, white rice and sweet plantain.
Arepa Reina Pepiada
Venezuelan corn arepa stuffed with chicken-and-avocado salad.
Sadza ne Nyama
Zimbabwean stiff maize sadza with slow-stewed beef in tomato and onion.
Muriwo une Dovi
Collard greens stewed in creamy peanut sauce — Zimbabwe's signature side.
Mantu
Afghan steamed dumplings filled with spiced beef, topped with yogurt and tomato-lentil sauce.
Chakhchoukha
Algerian torn flatbread soaked in lamb-and-vegetable harissa stew.
Fungee and Pepperpot
Antigua's national dish — cornmeal fungee paired with spinach-and-meat pepperpot.
Conch Fritters
Bahamian conch chunks battered with peppers and herbs, fried golden, with calypso dip.
Bahraini Machboos
Bahrain's spiced fish or chicken biryani with dried lime, baharat and basmati.
Bhapa Ilish
Bangladesh's national fish — hilsa steamed in mustard, green chili and coconut.
Cou-Cou and Flying Fish
Barbados' national plate — cornmeal cou-cou with seasoned steamed flying fish.
Belizean Rice and Beans
Coconut-cooked rice and red beans with stewed chicken — Belize's everyday plate.
Salteñas
Bolivian juicy baked empanadas with sweet-spicy beef, potato, peas and olive.
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Seswaa
Botswana's celebratory pounded beef — slow-boiled then mashed with salt; served with pap.
Feijoada
Brazilian black-bean and pork stew — the national dish, served with rice and orange.
Riz Gras
Burkinabé one-pot tomato rice with beef, eggplant and cabbage — a Sahelian classic.
Fish Amok
Cambodia's signature steamed fish curry, custardy with kroeung and coconut, in banana-leaf bowls.
Gallo Pinto
Costa Rican breakfast of black beans and rice fried with sofrito and Lizano sauce.
Ropa Vieja
Cuban shredded beef stewed with peppers, onions, tomato and olives — the national dish.
Souvla
Cypriot large-cube lamb roasted slowly on a spit over charcoal, simply seasoned.
Svíčková
Czech braised beef in creamy root-vegetable sauce, with bread dumplings and cranberries.
Crapaud Stew
Dominican stewed frog (crapaud) with thyme, garlic and lime — an island specialty.
Poulet à la Moambé
DRC's iconic palm-nut chicken stew — silky red sauce over rice and saka saka.
Pupusas Revueltas
Salvadoran masa pockets stuffed with chicharrón, beans and cheese, with curtido slaw.
Grenadian Oil Down
Grenada's national pot — breadfruit, salt meat and dumplings braised in turmeric coconut milk.
Poulet Yassa
West African yassa — chicken slow-cooked in caramelised onion, lemon and mustard.
Hungarian Gulyás
Hungary's national soup — paprika-rich beef and potato with caraway and pepper.
Ghormeh Sabzi
Iran's national herb stew — slow-cooked with lamb, kidney beans and dried lime.
Masgouf
Iraqi butterflied carp grilled over open fire with tamarind and tomato — Baghdad's signature.
Sabich
Israeli pita stuffed with fried eggplant, hard-boiled egg, hummus, salad and amba.
Larb Lao
Lao national salad — minced meat tossed with toasted rice, lime, fish sauce, mint and chili.
Palava Sauce
Liberian greens and meat stew with palm oil and bonny fish — eaten with rice.
Bazin
Libyan firm barley dough served beneath a spicy lamb, egg and potato sauce.
Tigadégué Na
Malian peanut-tomato stew with chicken, served over jasmine rice.
Fenkata
Maltese garlic-and-wine stewed rabbit — celebratory village feast.
Mauritanian Thieboudienne
Mauritania's coastal jollof-style fish-and-rice with vegetables in tomato.
Nica Gallo Pinto
Nicaraguan rice and red beans fried with onion, pepper and a touch of vinegar.
Pyongyang Naengmyeon
Cold buckwheat noodles in icy beef broth with pear, cucumber and a vinegar-mustard dressing.
Karachi Biryani
Pakistani layered chicken biryani with potato, fried onion, mint and saffron.
Sancocho Panameño
Panama's curative chicken soup with yuca, ñame, corn and culantro.
Pierogi Ruskie
Polish dumplings filled with potato, twaróg cheese and fried onion — comfort food classic.
Qatari Machboos
Qatari spiced rice with chicken, dried lime, baharat and rose water.
Borscht
Crimson Russian beet soup with cabbage, beef and a swirl of sour cream.
Stewed Saltfish with Dumplings
Kittitian national dish — saltfish stewed with onion and tomato, served with spicy plantain and dumplings.
Roasted Breadfruit and Jackfish
SVG's national dish — fire-roasted breadfruit served with fried jackfish in onion sauce.
Baasto iyo Suugo
Somali pasta with spiced meat sauce and a banana on the side.
Sri Lankan Rice and Curry
Sri Lankan plate of red rice surrounded by dhal, fish curry and pol sambol.
Roti Kip
Surinamese roti with masala chicken, potato and long bean — Hindustani classic.
Rösti
Swiss crispy grated potato cake — golden outside, tender inside.
Qurutob
Tajik national dish — strips of fatir bread soaked in fermented yogurt with onion, tomato and herbs.
Ugali na Nyama
Tanzanian stiff maize ugali with tomato-stewed beef.
Djenkoumè
Togolese tomato-soaked corn paste eaten with grilled chicken or fish.
Matoke Stew
Ugandan steamed green bananas mashed with tomato-onion sauce — daily staple.
Varenyky
Ukrainian crescent dumplings stuffed with potato and cheese, served with sour cream.
Milanesa Napolitana
Uruguayan breaded steak crowned with ham, tomato sauce and melted mozzarella.
Yemeni Mandi
Yemeni smoky lamb-and-rice cooked in a tandoor with hawaij spice.
Chikanda
Zambian groundnut and orchid-tuber 'African polony' — a vegetarian loaf.