All Recipes
Showing 60 of 14187 recipes.
Entree: Equatorial Guinea – National Cuisine – Fufu (Starchy pounded dough made from cassava and/or plantain used to scoop and eat soups and stews)
Created by Kitchen2MyTable.com
Recipe ID: 6047
Entree: Eswatini – National Cuisine – Sibhudu (Thick sorghum-based porridge staple traditionally fermented and served as a central starch with relishes)
Created by Kitchen2MyTable.com
Recipe ID: 6048
Entree: French Guiana – National Cuisine – Fricassée de Gibier (Braised wild game pieces in a lightly creamy, herb-scented coconut and white-wine sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6049
Entree: French Polynesia – National Cuisine – Roulade de Poisson (Rolled and stuffed fish fillet cooked in banana leaf with coconut and vanilla flavors)
Created by Kitchen2MyTable.com
Recipe ID: 6050
Entree: French Southern Territories – National Cuisine – Brandade de Morue (Creamy whipped salt cod emulsion often combined with potatoes, olive oil, and garlic)
Created by Kitchen2MyTable.com
Recipe ID: 6051
Entree: Hungary – Great Plain – Gulyás (Hearty paprika-seasoned Hungarian meat and vegetable stew traditionally served with potatoes or noodles)
Created by Kitchen2MyTable.com
Recipe ID: 6052
Entree: Kazakhstan – Northern Kazakhstan – Шашлык ➤ Shashlyk (Skewered marinated chunks of meat grilled over an open flame)
Created by Kitchen2MyTable.com
Recipe ID: 6053
Entree: Laos – Luang Prabang / Northern Laos – ແຈວບົ້ງ ➤ Jeow Bong (Luang Prabang sweet-spicy roasted chili paste served as a dipping sauce for grilled meats)
Created by Kitchen2MyTable.com
Recipe ID: 6054
Entree: Lebanon – Bekaa Valley – لحم أوزي ➤ Lahm Ouzi (Phyllo-wrapped spiced lamb and rice pilaf studded with nuts and raisins)
Created by Kitchen2MyTable.com
Recipe ID: 6055
Entree: Norway – Norwegian Coastal Seafood – Fiskekaker (Pan-fried Norwegian flat fishcakes made from minced white fish and milk)
Created by Kitchen2MyTable.com
Recipe ID: 6056
Entree: Senegal – Dakar & Coastal Senegal – Poisson Grillé (Charcoal-grilled whole fish marinated with West African spices and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 6057
Entree: Sweden – Skane / South Sweden – Pyttipanna (Pan-fried hash of diced potatoes, onions, and cured or leftover meats, often served with fried egg and pickled beets)
Created by Kitchen2MyTable.com
Recipe ID: 6058
Entree: Switzerland – French Swiss – Tartiflette (Baked Alpine potato and Reblochon cheese gratin with onions and bacon)
Created by Kitchen2MyTable.com
Recipe ID: 6059
Entree: Tunisia – Sahel Coast – كفتاجي ➤ Kafteji (Pan-fried Tunisian medley of potatoes, peppers, tomatoes and eggs often served with harissa)
Created by Kitchen2MyTable.com
Recipe ID: 6060
Entree: Greenland – Northern Culinary Region – Puisi (Hearty Arctic char and root vegetable stew)
Created by Kitchen2MyTable.com
Recipe ID: 6061
Entree: Guadeloupe – Northern Culinary Region – Poulet à la Créole (Guadeloupean Creole-style braised chicken in spicy tomato and pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6062
Entree: Guatemala – Northern Culinary Region – Tapado (Coconut-based Garifuna seafood stew with plantain and cassava)
Created by Kitchen2MyTable.com
Recipe ID: 6063
Entree: Guinea-Bissau – Northern Culinary Region – Yassa (Marinated and braised chicken in a lemon-onion-mustard sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6064
Entree: Honduras – Northern Culinary Region – Ceviche de Corvina (Raw corvina cured in citrus with aromatic herbs, onion, and hot pepper)
Created by Kitchen2MyTable.com
Recipe ID: 6065
Entree: Hong Kong – Northern Culinary Region – 紅燒鮑魚 ➤ hung4 siu1 baau1 jyu4 (Whole abalones slowly braised in a savory, glossy oyster-soy sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6066
Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama Ma Te Mwakoro (Baked island-style whole fish simmered in coconut cream with breadfruit and root taro)
Created by Kitchen2MyTable.com
Recipe ID: 6067
Entree: Kyrgyzstan – Northern Culinary Region – Шашлык ➤ Shashlyk (Skewered marinated chunks of meat grilled over charcoal, a Central Asian kebab)
Created by Kitchen2MyTable.com
Recipe ID: 6068
Entree: Lithuania – Northern Culinary Region – Žemaičių blynai (Samogitian potato pancakes stuffed with a savory meat filling)
Created by Kitchen2MyTable.com
Recipe ID: 6069
Entree: Luxembourg – Northern Culinary Region – Paschtéit (Luxembourgish savory meat pie baked in pastry)
Created by Kitchen2MyTable.com
Recipe ID: 6070
Entree: Madagascar – Northern Culinary Region – Akoho Rony (Northern Malagasy braised chicken in coconut-ginger sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6071
Entree: Martinique – Northern Culinary Region – Poulet Colombo (Martinican chicken stew seasoned with colombo spice and garden vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6072
Entree: Mauritania – Northern Culinary Region – Marou (Slow-braised spiced lamb stew typical of northern Mauritania, served with steamed millet or couscous)
Created by Kitchen2MyTable.com
Recipe ID: 6073
Entree: Mauritius – Northern Culinary Region – Mine Frite (Mauritian-style stir-fried noodles with soy-seasoned chicken and mixed vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6074
Entree: Micronesia – Northern Culinary Region – Coconut Crab Curry (Rich island-style coconut and spice stew made with fresh crab meat)
Created by Kitchen2MyTable.com
Recipe ID: 6075
Entree: Mongolia – Northern Culinary Region – Ууз ➤ Uuz (Steamed Mongolian meat-filled dumplings made with seasoned minced mutton wrapped in thin dough)
Created by Kitchen2MyTable.com
Recipe ID: 6076
Entree: Montenegro – Northern Culinary Region – Kiseli Kupus (Slow-simmered sauerkraut with smoked pork and sausages, a hearty Balkan cabbage stew)
Created by Kitchen2MyTable.com
Recipe ID: 6077
Entree: Mozambique – Northern Culinary Region – Camarão Grelhado (Grilled shrimp marinated in piri-piri, garlic, and citrus, cooked over high heat)
Created by Kitchen2MyTable.com
Recipe ID: 6078
Entree: New Caledonia – Northern Culinary Region – Roasted Wild Boar (Slow-roasted wild boar shoulder glazed with coconut and citrus, served with roasted root tubers)
Created by Kitchen2MyTable.com
Recipe ID: 6079
Entree: Nicaragua – Northern Culinary Region – Gallo Pinto (Seasoned rice and beans sautéed with onion, bell pepper, and cilantro)
Created by Kitchen2MyTable.com
Recipe ID: 6081
Entree: North Korea – North Korean Mountain Cuisine – 잡채 ➤ Japchae (Stir-fried glass noodles with beef and mixed vegetables in a sweet-salty sesame-soy sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6082
Entree: North Macedonia – Northern Culinary Region – Полнети пиперки ➤ Polneti piperki (Roasted bell peppers filled with a savory rice and spiced ground meat mixture)
Created by Kitchen2MyTable.com
Recipe ID: 6083
Entree: Palestine – Northern Culinary Region – كوسا محشي ➤ Kousa Mahshi (Zucchini hollowed and stuffed with a spiced rice and lamb mixture, cooked in a tangy tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 6084
Entree: Papua New Guinea – Northern Culinary Region – Yam and Banana (A Pacific island casserole of starchy yam and cooking banana gently cooked with coconut milk and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6085
Entree: Paraguay – Northern Culinary Region – Mbeju (A dense, savory Paraguayan pancake made from cassava starch, cheese, eggs, and fat, pan-fried until crisp)
Created by Kitchen2MyTable.com
Recipe ID: 6086
Entree: Pitcairn – Northern Culinary Region – Sweet and Sour Pork (Stir-fried pork in a tangy-sweet fruit-forward sauce with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6087
Entree: Puerto Rico – Northern Culinary Region – Bacalao Guisado (Puerto Rican tomato-based stewed salted cod with potatoes, olives, and capers)
Created by Kitchen2MyTable.com
Recipe ID: 6088
Entree: Republic of the Congo – Northern Culinary Region – Pili-Pili Chicken (Spicy marinated chicken cooked with African bird's-eye chiles, garlic, and bright citrus)
Created by Kitchen2MyTable.com
Recipe ID: 6089
Entree: Sierra Leone – Northern Culinary Region – Okra Stew (Hearty okra and tomato-based stew simmered with palm oil and smoked fish or meat)
Created by Kitchen2MyTable.com
Recipe ID: 6090
Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Island Style Beef Stew (Hearty Caribbean beef stew braised with aromatic island spices, root vegetables, and a splash of dark rum)
Created by Kitchen2MyTable.com
Recipe ID: 6091
Entree: Slovakia – Northern Culinary Region – Pečené Bravčové Koleno (Crisp-roasted pork knuckle slow-roasted until tender with crackling, traditionally served with mustard, horseradish, and sauerkraut)
Created by Kitchen2MyTable.com
Recipe ID: 6092
Entree: Slovenia – Northern Culinary Region – Štruklji (Rolled thin dough filled with seasoned cottage cheese and herbs, baked until golden)
Created by Kitchen2MyTable.com
Recipe ID: 6093
Entree: South Sudan – Northern Culinary Region – Kajaik (Hearty Northern South Sudanese tomato-and-okra meat stew typically served with sorghum or rice)
Created by Kitchen2MyTable.com
Recipe ID: 6094
Entree: Suriname – Northern Culinary Region – Kip Kerrie (Surinamese curried chicken stew simmered with potatoes and warm Creole-Dutch spices)
Created by Kitchen2MyTable.com
Recipe ID: 6095
Entree: Tajikistan – Northern Culinary Region – Самбӯса ➤ Sambusa (Triangular fried pastry filled with spiced minced lamb and onions)
Created by Kitchen2MyTable.com
Recipe ID: 6097
Entree: Timor-Leste – Northern Culinary Region – Carne de Porco à Moda de Timor (Timorese-style braised pork in coconut milk with turmeric, garlic, and chilies)
Created by Kitchen2MyTable.com
Recipe ID: 6098
Entree: Trinidad and Tobago – Northern Culinary Region – Saltfish Buljol (Shredded salted cod salad tossed with peppers, onions, tomatoes, herbs and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 6099
Entree: Turkmenistan – Northern Culinary Region – Ichlekli (Turkmen filled meat pastry of thin dough encasing spiced minced lamb, baked until golden)
Created by Kitchen2MyTable.com
Recipe ID: 6100
Entree: United Arab Emirates – Northern Culinary Region – قوزي ➤ Quzi (Slow-roasted spiced lamb served over saffron basmati rice with nuts and raisins)
Created by Kitchen2MyTable.com
Recipe ID: 6101
Entree: Venezuela – Northern Culinary Region – Perico (Scrambled eggs cooked with sautéed tomatoes, onions, and peppers for a bright savory breakfast or light entree)
Created by Kitchen2MyTable.com
Recipe ID: 6102
Entree: Wallis and Futuna – Northern Culinary Region – Porc au Sucre (Caramelized sweet-savory pork simmered in a coconut-scented ginger and lime sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6103
Entree: Western Sahara – Northern Culinary Region – Kefta Mkaouara (North African spiced meatball stew in a seasoned tomato sauce finished with baked eggs)
Created by Kitchen2MyTable.com
Recipe ID: 6104
Entree: Zimbabwe – Northern Culinary Region – Mazondo (Stewed beef trotters in a rich spiced peanut and tomato gravy)
Created by Kitchen2MyTable.com
Recipe ID: 6105
Entree: Albania – Central Culinary Region – Pula me Arra (Chicken stewed in a creamy ground-walnut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6106
Entree: Andorra – Central Culinary Region – Pollastre a la Llauna (Roast chicken cooked on a metal tray with garlic, paprika, olive oil, and roasted potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6107
Entree: Angola – Central Culinary Region – Mufete (Traditional Angolan platter of charcoal-grilled whole fish served with boiled cassava, fried plantain, beans, and peanut-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6108