All Recipes
Showing 60 of 14629 recipes.
Entree: Mauritius – Southern Culinary Region – Dholl Puri (Thin flatbread laced with or filled by roasted ground yellow split peas, served with chutneys and curries)
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Entree: Mauritania – Southern Culinary Region – تشيبو جن ➤ Ceebu jen (Fish and rice cooked with mixed vegetables in a rich spiced tomato broth)
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Entree: Martinique – Southern Culinary Region – Colombo de Poulet (Martinican chicken stewed with a curried colombo spice blend and vegetables)
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Entree: Madagascar – Southern Culinary Region – Akoho sy Voanio (Braised chicken stewed in coconut milk with tomatoes, garlic, and ginger)
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Entree: Kyrgyzstan – Southern Culinary Region – бешбармак ➤ beshbarmak (Boiled meat served over wide hand-rolled noodles with a clear onion broth)
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Entree: Kiribati – Southern Culinary Region – Palusami (Taro leaves filled with coconut cream and seasoned meat then baked until rich and tender)
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Entree: Hong Kong – Southern Culinary Region – 咕嚕肉 ➤ Gu lou yuk (Crispy battered pork tossed in a glossy sweet-tangy sauce with bell peppers and pineapple)
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Entree: Honduras – Southern Culinary Region – Pollo con Tajadas (Honduran marinated fried chicken served with long-sliced fried green plantains and pickled cabbage)
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Entree: Guinea-Bissau – Southern Culinary Region – Caldo de Peixe (Hearty West African fish soup with tomatoes, palm oil, and okra)
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Entree: Guatemala – Southern Culinary Region – Pepián (Hearty Guatemalan spiced chicken stew thickened with roasted seeds and toasted bread)
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Appetizer: Guinea-Bissau – Northern Culinary Region – Chamuças de Carne (Meat Chamuças (West African samosas))
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Salad: Grilled Pineapple, Red Onion & Cilantro Salad with Smoky Paprika
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Side Dish: Guinea-Bissau – Northern Culinary Region – Feijão-fradinho estufado com tomate e cebola (Stewed black-eyed peas with tomato and onion)
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Dessert: Guinea-Bissau – Arroz Doce de Coco (Coconut Rice Pudding)
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Entree: Republic of the Congo – Northern Culinary Region – Ndakala (Stew of small smoked dried fish simmered in palm oil with tomatoes and leafy greens)
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Entree: Sierra Leone – Northern Culinary Region – Groundnut Stew (Rich peanut-based stew of meat and vegetables served with rice or fufu)
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Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Conch Stew (Slow-simmered conch cooked in a seasoned tomato and coconut broth with vegetables)
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Entree: Slovakia – Northern Culinary Region – Zemiakové Placky (Crispy grated potato pancakes pan-fried until golden, traditionally served savory)
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Entree: Slovenia – Northern Culinary Region – Bograč (Hearty multi-meat paprika stew typical of northeastern Slovenia)
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Entree: South Sudan – Northern Culinary Region – Asida (Stiff sorghum porridge traditionally served with butter or a savory meat sauce)
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Entree: Suriname – Northern Culinary Region – Saoto Soup (Hearty Javanese-Surinamese chicken and noodle soup with aromatic spiced broth and fried toppings)
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Entree: Argentina – Argentine Grilled Filet Mignon with Chimichurri (Grilled filet mignon with chimichurri sauce)
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Entree: Tajikistan – Northern Culinary Region – Шурбо ➤ Shurbo (Hearty Central Asian meat and rice soup flavored with warming spices and fresh herbs)
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Entree: Timor-Leste – Northern Culinary Region – Feijoada Timorense (Timorese-style black bean and pork stew influenced by Portuguese feijoada, served with rice)
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Entree: Trinidad and Tobago – Northern Culinary Region – Curry Goat (Slow-braised curried goat stew in Trinidadian spices)
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Entree: Turkmenistan – Northern Culinary Region – Shashlik (Skewered marinated and grilled meat kebabs)
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Entree: United Arab Emirates – Northern Culinary Region – ثريد ➤ Tharīd (A hearty meat-and-vegetable stew soaked into torn flatbread)
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Entree: Venezuela – Northern Culinary Region – Hallacas (A cornmeal dough parcel filled with seasoned meats, raisins, olives and capers, wrapped in plantain leaves and boiled)
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Entree: Wallis and Futuna – Northern Culinary Region – Uru Frit (Crispy fried breadfruit patties flavored with coconut and aromatics)
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Entree: Western Sahara – Northern Culinary Region – حريرة ➤ Harīra (Hearty spiced tomato, lentil, and chickpea soup with tender lamb and fresh herbs)
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Entree: Zimbabwe – Northern Culinary Region – Kapenta with Sadza (Dried small freshwater fish stewed in a tomato-onion sauce served with firm cornmeal porridge)
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Entree: Albania – Central Culinary Region – Qofte (Seasoned pan-fried or grilled meat patties made with ground beef or lamb, herbs, and spices)
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Entree: Andorra – Central Culinary Region – Canelons (Baked pasta tubes filled with seasoned ground meat and covered in béchamel and tomato sauce)
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Entree: Angola – Central Culinary Region – Funje (cassava flour porridge)
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Entree: Anguilla – Central Culinary Region – Curry Goat (Slow-simmered Caribbean goat curry with aromatic spices and tender potatoes)
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Entree: Aruba – Central Culinary Region – Cabrito Stoba (Slow-braised Aruban goat stew in a savory tomato-herb sauce)
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Entree: Bahamas – Central Culinary Region – Bahamian Stew Fish (Tomato-and-pepper fish stew simmered in a savory island broth)
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Entree: Bahrain – Central Culinary Region – هريس ➤ Harees (Slow-cooked cracked wheat and meat porridge finished to a thick, creamy texture)
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Entree: Belarus – Central Culinary Region – Калдуны ➤ Kalduny (Belarusian pan-fried potato dumplings stuffed with seasoned meat)
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Entree: Belize – Central Culinary Region – Garnaches (Small fried corn tortillas topped with refried beans, cheese, and fresh garnishes)
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Entree: Benin – Central Culinary Region – Kpanoukou (Hearty Beninese peanut-and-palm-oil chicken stew served with plantain or starch)
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Entree: Guadeloupe – Southern Culinary Region – Colombo de Poulet (Guadeloupean chicken stew seasoned with Colombo spice blend and island vegetables)
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Entree: Bhutan – Central Culinary Region – ཕག་ཤ་པ ➤ Phaksha Paa (Spicy Bhutanese pork stew of dried chilies and radish)
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Entree: Bolivia – Central Culinary Region – Majadito (Bolivian seasoned rice with shredded beef, mashed yuca, and fried plantain)
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Entree: Brunei – Central Culinary Region – Ayam Penyet (Smashed fried spiced chicken served with a fiery sambal and simple accompaniments)
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Entree: Burundi – Central Culinary Region – Nyama Choma (Charcoal-grilled seasoned meat typically served whole and carved with simple fresh sides)
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Entree: Cayman Islands – Central Culinary Region – Curry Goat (Slow-simmered Caribbean goat curry flavored with curry powder, Scotch bonnet, and island spices)
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Entree: Chad – Maraîchère (Hearty tomato-based meat and vegetable stew made with garden vegetables and Chadian spices)
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Entree: Christmas Island – Satay Chicken Skewers (Grilled marinated chicken skewers served with a spiced peanut dipping sauce)
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Entree: Cocos (Keeling) Islands – Mee Goreng (Stir-fried seasoned egg noodles with vegetables, protein, and a sweet-savory spicy sauce)
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Entree: Comoros – M'tsolola (A hearty Comorian stew of leafy cassava with smoked fish simmered in coconut milk)
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Entree: Cook Islands – Palusami (Taro leaf parcels filled with coconut cream and often savory meat, baked until soft and creamy)
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Entree: Croatia – Pašticada (Dalmatian braised beef in a sweet-sour wine and prune sauce)
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Entree: Cuba – Bistec de Palomilla (Cuban thin garlic-and-citrus marinated pan-fried beef steak)
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Entree: Curacao – Karni Stoba (Slow-braised Curaçao beef stew with tomatoes, peppers, and warm spices)
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Entree: Cyprus – Tavas (Cypriot pan-roasted lamb and potato casserole cooked with tomato and herbs)
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Entree: Ecuador – Llapingachos (Cheese-stuffed Ecuadorian potato patties fried until golden and served with a savory peanut-style sauce and typical garnishes)
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Entree: Eritrea – አሊቻ ብርሰን ➤ Alicha Birsen (Mild Eritrean split-pea stew cooked without berbere, gently seasoned and served with injera)
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Entree: Estonia – Kama (Hearty Estonian roasted grain-and-pea flour porridge typically mixed with kefir or buttermilk and served as a main meal)
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Entree: Falkland Islands (Malvinas) – Mutton Stew (Slow-simmered island-style mutton stew with root vegetables and barley, a hearty shepherding-country main course)
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