All Recipes
Showing 60 of 14629 recipes.
Entree: Democratic Republic of the Congo – Central Culinary Region – Liboke ya mbisi (Fish steamed in banana leaf)
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Entree: Djibouti – Central Culinary Region – Yetakelt W'et (Mixed vegetable stew)
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Entree: Dominica – Central Culinary Region – Sancoche (Hearty root-vegetable meat stew)
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Entree: Equatorial Guinea – Central Culinary Region – Afang (Leafy vegetable, meat, and seafood soup)
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Entree: Eswatini – Central Culinary Region – Incwancwa (Savory Maize-Sorghum Dumplings)
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Entree: French Guiana – Central Culinary Region – Gratin de Papaye Verte (Green papaya gratin)
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Entree: French Polynesia – Central Culinary Region – Curry de Crevettes Tahitien (Tahitian shrimp curry)
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Entree: French Southern Territories – Central Culinary Region – Choucroute garnie (Garnished sauerkraut)
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Entree: Hungary – Budapest & Central Hungary – Lecsó (Hungarian pepper and tomato stew)
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Entree: Kazakhstan – Almaty & Southeast – плов plov (pilaf)
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Entree: Laos – Lao Isan Border Cuisine – ຕຳລາວ ➤ Tam Lao (Lao papaya salad)
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Entree: Lebanon – Beirut & Coastal Lebanon – صيّادية ➤ Siyyadiyeh (Fisherman's rice)
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Entree: Norway – Northern Norway – Reinsdyrstek (Reindeer roast)
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Entree: Senegal – Casamance – Domoda (Groundnut Stew)
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Entree: Sweden – Norrland / North Sweden – Renskav (Sautéed reindeer)
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Entree: Switzerland – Alpine Switzerland – Älplermagronen (Alpine herdsman's macaroni)
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Entree: Tunisia – Djerba – عجة ➤ Ojja (Tunisian spicy tomato and egg stew)
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Entree: Honduras – National Cuisine – Sopa de Caracol (Conch Soup)
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Entree: Hong Kong – National Cuisine – 牛腩麵 ➤ Ngau Naam Mein (Beef Brisket Noodles)
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Entree: Kiribati – National Cuisine – Te Ika (The Fish)
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Entree: Kyrgyzstan – National Cuisine – Лагман Lagman — Hand-pulled noodle stew (Hand-pulled noodle stew)
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Entree: Lithuania – National Cuisine – Šaltibarščiai (Cold beet soup)
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Entree: Luxembourg – National Cuisine – Gromperekichelcher (Potato pancakes)
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Entree: Madagascar – National Cuisine – Akoho sy voanio (Chicken with coconut)
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Entree: Ireland – Irish Pub Classics – Guinness Beef Stew (Slow-braised Irish beef stew enriched with Guinness stout and root vegetables)
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Entree: Mauritania – National Cuisine – Mafe (Peanut beef stew with vegetables)
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Entree: Mauritius – National Cuisine – Rougaille (Creole tomato and sausage stew)
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Entree: Micronesia – National Cuisine – Pancit (Stir-fried noodles)
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Entree: Mongolia – National Cuisine – Цуйван Tsuivan (Stir-fried noodles)
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Entree: Montenegro – National Cuisine – Раштан Raštan (Stewed kale with smoked pork)
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Entree: Mozambique – National Cuisine – Caril de Camarão (Shrimp Curry)
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Entree: New Caledonia – National Cuisine – Poulet à la Vanille (Vanilla chicken)
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Entree: New Zealand – Auckland & North Island – Venison Stew
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Entree: Nicaragua – National Cuisine – Nacatamal (Nicaraguan tamale)
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Entree: North Korea – North Korean Coastal Cuisine – 명태조림 ➤ Myeongtae Jorim (Braised Pollock)
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Entree: North Macedonia – National Cuisine – сарма sarma (stuffed cabbage rolls)
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Entree: Palestine – National Cuisine – المنسف ➤ al-mansaf (lamb in jameed fermented yogurt sauce)
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Entree: Papua New Guinea – National Cuisine – Kokoda (Coconut-marinated fish)
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Entree: Paraguay – National Cuisine – Milanesa de Carne (Breaded beef cutlet)
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Entree: Pitcairn – National Cuisine – Grilled Wahoo
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Entree: Puerto Rico – National Cuisine – Bacalaitos (Salt Cod Fritters)
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Entree: Republic of the Congo – National Cuisine – Fumbwa (Wild spinach stew)
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Entree: Sierra Leone – National Cuisine – Plasas (Cassava leaf stew)
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Entree: Sint Maarten (Dutch part) – National Cuisine – Saltfish and Johnny Cakes
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Entree: Slovakia – National Cuisine – Vyprážaný syr (Fried cheese)
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Entree: Slovenia – National Cuisine – Štruklji (Rolled dumplings)
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Entree: South Sudan – National Cuisine – عصيدة ➤ Aṣīda (Stiff sorghum porridge)
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Entree: Suriname – National Cuisine – Saoto (Chicken soup with rice or vermicelli and garnishes)
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Entree: Svalbard and Jan Mayen – National Cuisine – Røyefilet (Arctic Char Fillet)
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Entree: Tajikistan – National Cuisine – Оши палов Oshi palov (Tajik pilaf)
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Entree: Timor-Leste – National Cuisine – Feijoada Timorense (Timorese feijoada)
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Entree: Trinidad and Tobago – National Cuisine – Bake and Shark
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Entree: Turkmenistan – National Cuisine – шашлык shashlyk (Grilled skewered lamb)
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Entree: Wallis and Futuna – National Cuisine – umu (earth oven)
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Entree: Western Sahara – National Cuisine – حريرة ➤ Ḥarīra (hearty tomato-lentil soup)
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Entree: Zimbabwe – National Cuisine – Kapenta neSadza (Dried small freshwater fish with maize porridge)
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Entree: Albania – Byrek (Filled savory pastry)
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Entree: Andorra – Civet de llebre (Hare stew)
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Entree: Angola – Funje (Cassava porridge)
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