All Recipes
Showing 60 of 14631 recipes.
Entree: Equatorial Guinea – Northern Culinary Region – Sopa de Pescado (Hearty coastal fish soup with tomatoes, plantain, and local spices)
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Entree: El Salvador – Northern Culinary Region – Yuca con Chicharrón (Boiled cassava served with crisp fried pork cracklings and tangy pickled red onions)
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Entree: Dominican Republic – Northern Culinary Region – Chivo Guisado (Slow-braised goat stew simmered in a savory tomato, garlic, and herb sauce)
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Entree: Dominica – Northern Culinary Region – Callaloo Crab (Dominican one-pot stewed leafy greens with crab in coconut milk)
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Entree: Djibouti – Northern Culinary Region – Fah-fah (Hearty spiced Horn of Africa meat and vegetable stew)
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Entree: Democratic Republic of the Congo – Northern Culinary Region – Poulet à la Moambe (Chicken in palm-nut and peanut sauce)
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Entree: Czechia – Moravia – Svíčková na smetaně (Braised beef sirloin in a creamy, pureed root-vegetable sauce, finished with cream and served with bread dumplings)
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Entree: Cote d'Ivoire – Northern Culinary Region – Foutou Banane (A dense, starchy mashed plantain dough traditionally served with a savory meat or peanut stew)
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Entree: Costa Rica – Northern Culinary Region – Casado (A traditional Costa Rican plate of rice, beans, fried plantain, salad and a protein served together)
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Entree: Central African Republic – Northern Culinary Region – Mbala Pinda (Hearty Central African peanut stew with chicken and leafy greens served over rice)
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Entree: Cape Verde – Northern Culinary Region – Pastel com Diabo Dentro (Fried savory turnover filled with a spicy tuna and vegetable mixture)
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Entree: Cameroon – Northern Culinary Region – Poulet DG (Chicken braised with ripe plantains and mixed vegetables)
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Entree: Burkina Faso – Northern Culinary Region – Riz Gras (Hearty West African seasoned rice cooked with meat and vegetables)
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Entree: Bulgaria – Northern Culinary Region – сарми ➤ sarmi (Stuffed cabbage leaves filled with seasoned minced meat and rice, slowly simmered in a savory broth)
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Entree: British Indian Ocean Territory – Northern Culinary Region – Curry Chicken with Rice (Spiced chicken curry cooked in coconut sauce and served with steamed rice)
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Entree: Botswana – Northern Culinary Region – Morogo Wa Dinawa (Stewed wild leafy greens cooked with groundnuts and aromatics)
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Entree: Bosnia and Herzegovina – Northern Culinary Region – Burek (Savory layered phyllo pastry filled with seasoned ground meat)
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Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Keshi Yena (Hollowed Edam cheese filled with a spiced meat, olive, raisin and pepper mixture baked until the cheese melts)
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Entree: Barbados – Northern Culinary Region – Pudding and Souse (Lime-pickled pork served with a spiced steamed sweet-potato and pumpkin pudding)
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Entree: Antigua and Barbuda – Northern Culinary Region – Ducana and Saltfish (Sweet grated coconut and sweet potato dumplings paired with salted codfish prepared with peppers and onions)
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Entree: United States – Grilled Filet Mignon with Roasted Carrots, Warm Radish Salad, and Milk-Whipped Yukon Gold Potatoes
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Entree: American Samoa – Northern Culinary Region – Oka I'a (Samoan marinated raw fish salad in coconut milk with vegetables)
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Entree: Uzbekistan – Khiva / Khorezm – Shivit Oshi (Dill-scented Uzbek rice pilaf with tender lamb and carrots)
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Entree: Tanzania – Northern Tanzania – Ugali na Mchicha (Stiff cornmeal porridge served with a sauté of leafy greens in a savory peanut-tomato sauce)
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Entree: Syria – Damascus – شيش برك ➤ Shish Barak (Small seasoned meat dumplings simmered in a tangy garlicky yogurt sauce)
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Entree: Sri Lanka – Kandyan Highlands – අඹුල් තියල් ➤ Ambul Thiyal (Traditional Sri Lankan dry sour fish curry made with firm fish pieces cooked in a tangy goraka and roasted spice mixture)
Created by Kitchen2MyTable.com
Entree: South Korea – Jeju – 해물전골 ➤ Haemul jeongol (Spicy Korean seafood hot pot of mixed shellfish, fish, and vegetables simmered in a savory, chili-flavored broth)
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Entree: Honduras – National Cuisine – Baleadas (Stuffed Honduran Flour Tortillas)
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Entree: Hong Kong – National Cuisine – 咕嚕肉 ➤ Gūlū ròu (Sweet and sour pork)
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Entree: Kiribati – National Cuisine – Te Bua Toro Ni Baukin (Coconut Crab Stew)
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Entree: Kyrgyzstan – National Cuisine – бешбармак Beshbarmak (Boiled meat with wide noodles)
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Entree: Lithuania – National Cuisine – Cepelinai (Zeppelin Potato Dumplings)
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Entree: Luxembourg – National Cuisine – Judd mat Gaardebounen (Smoked Pork Neck with Broad Beans)
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Entree: Madagascar – National Cuisine – Romazava (Braised beef and greens)
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Entree: Martinique – Caribbean – Colombo de poulet (Chicken Colombo)
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Entree: Mauritania – National Cuisine – Ceebu Jën (Rice with fish)
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Entree: Mauritius – National Cuisine – Dholl Puri (Split-pea flatbread)
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Entree: Micronesia – National Cuisine – Tinaktak (Chopped Meat)
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Entree: Mongolia – National Cuisine – бууз Buuz (Steamed dumplings)
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Entree: Montenegro – National Cuisine – Његушки одрезак Njeguški odrezak (Steak topped with smoked ham and cheese)
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Entree: Mozambique – Zambezia – Frango à Zambeziana (Zambezia-style chicken)
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Entree: New Caledonia – National Cuisine – Bougna (Earth-cooked bundle)
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Entree: New Zealand – Auckland & North Island – Hāngi (Earth oven)
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Entree: Nicaragua – National Cuisine – Gallo Pinto (Rice and beans)
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Entree: North Korea – North Korean Coastal Cuisine – 고등어구이 ➤ Godeungeo-gui (Grilled mackerel)
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Entree: North Macedonia – National Cuisine – Тавче гравче Tavče gravče (Skillet beans)
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Entree: Palestine – National Cuisine – مقلوبة ➤ Maqluba (Upside-down rice and chicken)
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Entree: Papua New Guinea – National Cuisine – Mumu (Earth-Oven Feast)
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Entree: Paraguay – National Cuisine – Sopa Paraguaya (Paraguayan Cornbread)
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Entree: Pitcairn – National Cuisine – Curried Fish
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Entree: Puerto Rico – National Cuisine – Arroz con Gandules (Rice with Pigeon Peas)
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Entree: Republic of the Congo – National Cuisine – Poulet moambé (Chicken in palm nut sauce)
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Entree: Sierra Leone – National Cuisine – Jollof Rice Tomato-Pepper Rice
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Entree: Sint Maarten (Dutch part) – National Cuisine – Johnny Cake Sandwich
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Entree: Slovakia – National Cuisine – Bryndzové halušky (Potato Dumplings with Bryndza)
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Entree: Slovenia – National Cuisine – Kranjska klobasa (Carniolan sausage)
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Entree: South Sudan – National Cuisine – Kisra (Fermented sorghum flatbread)
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Entree: Suriname – National Cuisine – Moksi Alesi (Mixed Rice)
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Entree: Svalbard and Jan Mayen – National Cuisine – Reinsdyrgryte (Reindeer Stew)
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Entree: Tajikistan – National Cuisine – ош osh (Pilaf)
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