All Recipes
Showing 60 of 14631 recipes.
Entree: Namibia – Vetkoek (Deep-fried yeast bread dough split and commonly filled with savory curried minced meat or sweet fillings)
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Entree: Nauru – Octopus in Coconut Milk (Octopus simmered in creamy coconut milk with aromatics and chilies, a traditional Nauruan seafood stew)
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Entree: Niger – Yassa Chicken (Chicken marinated and slowly braised in a tangy onion, lemon, and mustard sauce)
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Entree: Niue – Umu (Traditional Niuean earth-oven roast of meat and starchy roots cooked with coconut)
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Entree: Norfolk Island – Grilled Wahoo (Charcoal-grilled wahoo fillets seasoned with citrus, garlic, and island herbs)
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Entree: Northern Mariana Islands – Kadun Pika (Spicy Chamorro stew of chicken simmered in tangy vinegar, tomatoes, garlic, and hot peppers)
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Entree: Oman – كبسة ➤ Kabsa (Fragrant spiced rice cooked with chicken in a single pot)
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Entree: Palau – Pancit (Stir-fried noodles with meat, seafood, and vegetables in a savory soy-based sauce)
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Entree: Panama – Mondongo a la Culona (Hearty Panamanian beef tripe stew with root vegetables and aromatic herbs)
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Entree: Qatar – كوسا محشي ➤ Kūsa Maḥshī (Small zucchini stuffed with a spiced rice and lamb mixture, simmered in a seasoned tomato broth)
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Entree: Réunion – Canard à la Vanille (Roast or braised duck in a sweet-savory sauce flavored with vanilla from Réunion)
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Entree: Rwanda – Igisafuriya (A traditional Rwandan one‑pot braised beef and vegetable stew cooked in a single pan)
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Entree: Saint Barthélemy – Poulet Boucané (Smoked Caribbean-style grilled chicken marinated in citrus, spices, and herbs)
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Entree: Saint Helena, Ascension and Tristan da Cunha – Tuna Bolognese (Local tuna simmered in a rich tomato and herb Bolognese-style sauce served with pasta)
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Entree: Saint Kitts and Nevis – Curry Goat (Goat meat slow-simmered in a richly spiced Caribbean curry sauce)
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Entree: Saint Lucia – Curry Goat (Fragrant Saint Lucian-style curried goat stewed with island herbs and aromatics)
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Entree: Saint Martin (French part) – Vivaneau Grillé (Grilled whole red snapper seasoned with Creole-style herbs, garlic, and citrus, finished with a buttery herb basting)
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Entree: Saint Pierre and Miquelon – Poulet Basquaise (Basque-style chicken stewed with bell peppers, tomatoes, garlic, and Espelette pepper in a rich, aromatic sauce)
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Entree: Saint Vincent and the Grenadines – Fried Jackfish (Crispy Caribbean-style deep-fried jackfish fillets seasoned with lime, garlic, and island spices)
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Entree: Samoa – Pisupo (Pan-fried Samoan canned corned beef cooked with onions and tomatoes, served as a hearty main)
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Entree: San Marino – Fagioli con le Cotiche (Hearty white bean stew cooked with pieces of pork rind and aromatic vegetables)
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Entree: Sao Tome and Principe – Cachupa (Slow-cooked stew of hominy, beans, root vegetables and meat with warm spices)
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Entree: Serbia – Гибаница ➤ Gibanica (Layered Serbian cheese and egg pastry baked in phyllo dough)
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Entree: Seychelles – Kat Kat Banane (Seychellois savory fried green banana and tuna patties)
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Entree: Solomon Islands – Cassava Pudding (Baked or steamed coconut cassava cake made from grated cassava, coconut milk, and sugar)
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Entree: Somalia – Muqmad (Sun-dried, spiced preserved beef fried and stored in clarified butter for long-term use)
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Entree: South Georgia and the South Sandwich Islands – Fried Krill Cakes (Pan-fried savory patties made from krill, herbs, and breadcrumbs)
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Entree: Sudan – تقالية ➤ Tagaliya (Slow-simmered Sudanese lamb and okra stew finished with lemon and cilantro)
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Entree: Taiwan – 鹽酥雞 ➤ Yán sū jī (Bite-sized marinated fried chicken pieces crisped with sweet potato starch and seasoned with salt, pepper, and basil)
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Entree: Togo – Pâte Noir (Firm dark millet-and-sorghum dough staple served with a palm-oil tomato and chicken stew)
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Entree: Tokelau – Koko Rice (Rice simmered in rich coconut milk with island aromatics to make a fragrant, creamy coconut rice)
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Entree: Tonga – Feke (Octopus braised until tender in coconut milk with island aromatics and lime)
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Entree: Türkiye – Hünkar Beğendi (Braised lamb stew served over a creamy smoky roasted-eggplant and béchamel purée)
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Entree: Turks and Caicos Islands – Peas and Hominy (A hearty Caribbean stew of pigeon peas and hominy simmered with salted pork and island aromatics)
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Entree: Tuvalu – Octopus with Coconut Milk (Octopus simmered in rich coconut milk with island aromatics)
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Entree: Uganda – Malewa (Braised smoked bamboo shoots cooked in a savory peanut-tomato sauce)
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Entree: United States Minor Outlying Islands – Mahi Mahi with Pineapple Salsa (Grilled or seared mahi mahi fillets topped with a bright fresh pineapple and citrus salsa)
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Entree: Uruguay – Pamplona de Pollo (Boneless whole chicken butterflied, stuffed, rolled, and roasted in the Uruguayan asado tradition)
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Entree: Vanuatu – Vanuatu Curry (Island-style coconut curry with root vegetables and chicken, flavored with local spices)
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Entree: Virgin Islands, British – Johnny Cake and Saltfish (Fried cornmeal and flour cakes served with savory salted cod sautéed with peppers and onions)
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Entree: Virgin Islands, U.S. – Curry Goat (Caribbean-style slow-cooked curried goat stew with aromatic spices)
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Entree: Yemen – هنيث ➤ Haneeth (Slow-roasted spiced lamb prepared Yemeni-style until extremely tender)
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Entree: Zambia – Village Chicken Stew (Hearty rustic chicken stew with vegetables and peanut-flavored broth)
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Entree: China – Anhui – 咸肉炖笋 ➤ Xián ròu dùn sǔn (Salted pork braised with fresh bamboo shoots)
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Entree: France – Alsace – Kugelhopf Salé (Savory Alsatian yeast-baked ring cake filled with ham and cheese)
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Entree: Indonesia – Aceh – Ayam Pramugari (Acehnese spiced chicken simmered in fragrant coconut and aromatics)
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Entree: Italy – Abruzzo – Cif e Ciaf (Rustic Abruzzese braised lamb stew with tomatoes, rosemary, and Pecorino)
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Entree: Mexico – Baja California – Pulpo a la Parrilla (Tender octopus simmered then char-grilled and served with citrus-chile flavors typical of Baja California)
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Entree: Brazil – Amazonas – Costela de Tambaqui (Roasted cross-cut ribs of Amazonian tambaqui fish seasoned simply and served with cassava flour and rice)
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Entree: Germany – Baden – Schupfnudeln mit Sauerkraut (Finger-shaped potato dumplings pan-fried until golden and served with braised sauerkraut)
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Entree: Russia – Arctic North – Рассольник ➤ Rassol'nik (Pickled cucumber and pearl barley soup with meat)
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Entree: Spain – Andalusia – Huevos a la Flamenca (Baked eggs with tomatoes, peppers, chorizo and peas)
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Entree: Canada – Alberta – Bison Chili (Hearty spicy stew of ground bison with tomatoes, beans, and warming chili spices)
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Entree: Ethiopia – Addis Ababa – አሊቻ ወጥ ➤ Alicha Wat (Mild Ethiopian stew of meat and vegetables gently seasoned with turmeric and spiced clarified butter)
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Entree: Iran – Azerbaijani Iran – سبزی پلو ➤ Sabzi Polo (Persian herb rice cooked with a mixture of fresh chopped herbs, often served with fish)
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Entree: Japan – Chubu – 黒豚とんかつ ➤ Kurobuta Tonkatsu (thick breaded deep-fried pork cutlet)
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Entree: Nigeria – Calabar / Efik-Ibibio – Nsala Soup (White catfish and meat soup thickened with pounded yam and flavored with local seeds and utazi leaves)
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Entree: Pakistan – Balochistan – بلوچی تکہ ➤ Balochi Tikka (Charred spiced chunks of lamb marinated and grilled over charcoal)
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Entree: Turkey – Adana & Cukurova – İçli Köfte (Bulgur shells filled with spiced ground lamb, shaped and deep-fried until crisp)
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Entree: United Kingdom – British Indian Cuisine – Chana Masala (Hearty spiced chickpea curry in a tangy tomato-onion sauce)
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