All Recipes
Showing 60 of 14629 recipes.
Entree: Namibia – Omajowa (Sautéed or stewed wild termite mushrooms in a savory tomato and onion sauce)
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Entree: Nauru – Fried Reef Fish (Whole reef fish lightly seasoned and pan-fried until crisp, served with a coconut-lime relish)
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Entree: Niger – Kilishi (Spiced, sun- or oven-dried West African beef jerky coated with a ground-peanut and chili paste)
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Entree: Niue – Takihi (Baked Niuean layered taro and greens casserole simmered in coconut cream)
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Entree: Norfolk Island – Green Banana Stew (Hearty stew of unripe green bananas simmered with pork, tomatoes, and island aromatics)
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Entree: Northern Mariana Islands – Tinaktak (Chamorro-style ground beef simmered in coconut milk with tomatoes and greens, finished thick and served with rice)
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Entree: Oman – هريس ➤ Harees (Slow‑cooked cracked wheat and meat porridge)
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Entree: Palau – Grilled Parrotfish (Whole reef parrotfish grilled over coals with citrus and coconut)
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Entree: Panama – Guacho de Mariscos (Hearty Panamanian seafood and rice stew cooked in a savory, slightly coconut-scented broth)
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Entree: Qatar – مجبوس ➤ Majboos (Aromatic Gulf rice dish cooked with spiced meat and dried lime, finished by slow steaming)
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Entree: Réunion – Zourite à la Créole (Creole-style octopus stew braised in tomatoes, garlic, and island aromatics)
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Entree: Rwanda – Akabenz (Rwandan seasoned fried and braised pork belly)
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Entree: Saint Barthélemy – Boudin Creole (Creole-style spiced pork sausage made with ground pork and seasoned rice)
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Entree: Saint Helena, Ascension and Tristan da Cunha – Spicy Fish Stew (Island-style spicy tomato-based fish stew with firm white fish and aromatic vegetables)
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Entree: Saint Kitts and Nevis – Conch Chowder (Hearty Caribbean soup of tender conch simmered with vegetables in a spiced tomato and coconut broth)
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Entree: Saint Lucia – Accra (Crisp fried saltfish fritters flavored with onion, herbs, and Caribbean spices)
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Entree: Saint Martin (French part) – Blaff de Poisson (Creole citrus- and herb-scented poached fish in a clear, spiced broth)
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Entree: Saint Pierre and Miquelon – Tourtière (Savory spiced meat pie baked in a shortcrust pastry)
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Entree: Saint Vincent and the Grenadines – Coconut Curry Chicken (Chicken simmered in a spiced coconut milk curry in the Caribbean style)
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Entree: Samoa – Faiai Eleni (Braised Samoan greens cooked in rich coconut cream)
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Entree: San Marino – Piadina Sammarinese (Thin Italian-style flatbread folded and filled with cured meats, soft cheese, and greens)
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Entree: Sao Tome and Principe – Moqueca de Peixe (Coconut- and palm oil–based fish stew of West African and Portuguese influence)
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Entree: Serbia – Карађорђева шницла ➤ Karađorđeva šnicla (Breaded rolled and stuffed veal or pork cutlet filled with cheese and ham then fried until golden)
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Entree: Seychelles – Smoked Fish Salad (Seychellois salad of flaked smoked fish tossed with tomatoes, onion, coconut and lime dressing)
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Entree: Solomon Islands – Coconut Crab Curry (Island-style coconut milk curry with fresh crab and warm spices)
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Entree: Somalia – Canjeero with Suugo (Fermented spongy flatbread served with a spiced tomato-and-meat sauce)
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Entree: South Georgia and the South Sandwich Islands – Braised Reindeer with Root Vegetables (Slow-braised reindeer cooked with an assortment of hearty root vegetables in a savory herb-scented broth)
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Entree: Sudan – ملاح ➤ Mulāḥ (Hearty Sudanese stew of meat and okra simmered with spices and ground peanuts)
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Entree: Taiwan – 滷肉飯 ➤ Lǔ ròu fàn (Soy-braised minced pork served over steamed rice)
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Entree: Togo – Akume with Ademe Sauce (Firm boiled cornmeal dough served with a spiced palm-oil tomato and smoked-fish sauce)
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Entree: Tokelau – Ika Mata (Raw marinated fish in coconut cream and citrus)
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Entree: Tonga – Lupulu (Taro leaves wrapped around seasoned beef and coconut cream, baked until tender)
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Entree: Türkiye – Manti (Small Turkish spiced meat dumplings served with garlicky yogurt and melted butter)
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Entree: Turks and Caicos Islands – Grilled Lobster (Charred Caribbean lobster split and brushed with garlic-citrus butter served hot)
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Entree: Tuvalu – Coconut Crab Curry (Rich coconut-milk curry featuring fresh crab simmered with aromatic spices and island herbs)
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Entree: Uganda – Rolex (Thin fried chapati rolled around a seasoned omelette and vegetables, a popular Ugandan street-food wrap)
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Entree: United States Minor Outlying Islands – Spicy Tuna Poke Bowl (Raw diced tuna marinated in savory-spicy dressing and served over seasoned rice with fresh vegetables)
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Entree: Uruguay – Puchero (Hearty boiled meat and vegetable stew of mixed beef and pork with root vegetables and legumes)
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Entree: Vanuatu – Nalot (Baked banana‑leaf pudding of grated root crop and coconut often filled with meat)
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Entree: Virgin Islands, British – Goat Water (Hearty Caribbean goat stew with dumplings, simmered in a savory tomato broth)
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Entree: Virgin Islands, U.S. – Johnny Cake with Saltfish (Cornmeal flatbreads served with sautéed salted cod and peppers)
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Entree: Yemen – فحسة ➤ Fahsa (Slow-cooked shredded lamb stew with fenugreek and warm Yemeni spices)
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Entree: Zambia – Kapenta with Nshima (Dried small freshwater fish cooked and served with thick maize porridge)
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Entree: France – Alsace – Fleischschnacka (Rolled fresh pasta filled with seasoned ground meat, poached in broth, then sliced and pan-browned)
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Entree: Indonesia – Aceh – Gulai Kambing Aceh (Acehnese spicy goat curry simmered in coconut milk and warm aromatic spices)
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Entree: Italy – Abruzzo – Pallotte Cace e Ove (Fried cheese-and-egg dumplings simmered in a simple tomato sauce)
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Entree: Mexico – Baja California – Camarones al Mojo de Ajo (Garlic-butter shrimp sautéed with lime and fresh herbs)
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Entree: Brazil – Amazonas – Jaraqui Frito (Whole small Amazon river fish seasoned and deep-fried until crisp)
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Entree: Germany – Baden – Sauerbraten (Marinated beef pot roast braised in a spiced sweet and sour gravy)
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Entree: Russia – Arctic North – Голубцы ➤ Golubtsy (Cabbage leaves filled with seasoned meat and rice, cooked in a savory tomato sauce)
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Entree: Spain – Andalusia – Choco Frito (Crisply fried pieces of battered or floured cuttlefish typical of coastal Andalusia)
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Entree: Canada – Alberta – Game Meat Pie (Savory baked pie of mixed wild game and vegetables in a flaky pastry)
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Entree: Ethiopia – Addis Ababa – ጎመን በስጋ ➤ Gomen Besiga (Braised beef stewed with spiced collard greens cooked in seasoned clarified butter)
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Entree: Iran – Azerbaijani Iran – قیمه ➤ Gheimeh (Persian tomato-and-split-pea stew with braised lamb, typically served over rice and topped with fried potatoes)
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Entree: Japan – Chubu – コシヒカリご飯 ➤ Koshihikari gohan (Steamed Japanese short-grain rice made from the Koshihikari variety, prized for its tenderness and gloss)
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Entree: Turkey – Adana & Cukurova – Şiş Kebab (Grilled skewered marinated cubes of meat)
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Entree: United Kingdom – British Indian Cuisine – Chicken Jalfrezi (Spicy stir-fried chicken curry with peppers and onions)
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Entree: Argentina – Argentine Asado Belt – Matambre a la Pizza (Thin flank steak cooked and topped like a pizza with tomato sauce, cured ham, vegetables, and melted cheese)
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Entree: Australia – Australian Indigenous & Bush Foods – Wattleseed Crusted Lamb (Roast lamb rack encrusted with ground wattleseed for nutty, roasted coffee-chocolate flavor)
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Entree: Colombia – Amazonian Colombia – Chontaduro Asado (Roasted peach-palm fruit served warm with salt, lime, or panela syrup)
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