All Recipes
Showing 60 of 14631 recipes.
Entree: Malawi – Pigeon Peas Curry (A Malawian-style spiced curry of pigeon peas simmered in tomato and coconut sauce)
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Entree: Maldives – މަސް ހުނި ➤ Mas Huni (Shredded smoked tuna mixed with grated coconut, onion, and chili, typically eaten with flatbread)
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Entree: Mali – Grilled Fish with Attiéké (Whole seasoned and char-grilled fish served with attiéké, a steamed grated cassava couscous)
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Entree: Malta – Ross il-Forn (Oven-baked rice casserole layered with a savory tomato and meat sauce, peas, and eggs)
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Entree: Marshall Islands – Fish and Taro (Island-style cooked fish served with boiled taro root and a coconut-based sauce)
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Entree: Mayotte – Zebu curry (Spiced island-style beef curry made with zebu, coconut milk, and warm spices)
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Entree: Moldova – Ghiveci de Legume (Moldovan mixed vegetable stew braised until tender in a tomato-herb sauce)
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Entree: Monaco – Filet de Loup de Mer (Pan-seared European sea bass fillets with a classic lemon and white-wine beurre blanc)
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Entree: Montserrat – Escovitch Fish (Fried whole fish dressed with a hot pickled vegetable and vinegar sauce)
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Entree: Indonesia – Batak – Saksang (Rich Batak pork stew slowly cooked with pork blood and pungent regional spices)
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Entree: Nauru – Nauruan BBQ Chicken (Grilled chicken marinated in coconut and citrus with a sweet-savory Pacific-style glaze)
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Entree: Niger – Kuli Kuli with Sauce (Deep-fried seasoned peanut cakes served with a spicy tomato-peanut sauce)
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Entree: Niue – Niuean Fish Curry (Coconut-based mild curry of local reef fish with island spices and lime)
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Entree: Norfolk Island – Norfolk Island Beef Pie (Savory baked pie of seasoned minced beef and vegetables in a rich gravy encased in shortcrust pastry)
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Entree: Northern Mariana Islands – Chamorro Empanada (Chamorro-style savory hand pies filled with seasoned ground pork and vegetables, fried or baked until golden)
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Entree: Oman – صلونة ➤ Ṣalūna (Omani spiced meat and vegetable stew)
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Entree: Panama – Arroz con Coco y Mariscos (Coconut-simmered rice cooked with mixed seafood)
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Entree: Qatar – مرقوق ➤ Marqūq (Hearty meat and vegetable stew with torn thin flatbread cooked in the broth)
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Entree: Réunion – Boucané Bringelle (Smoked pork stewed with eggplant in Réunion Creole style)
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Entree: Rwanda – Inyama y'ingurube (Braised Rwandan pork in a tomato and ginger sauce)
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Entree: Saint Barthélemy – Lambi en Sauce (Creole-style stewed conch in a spiced tomato and herb sauce)
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Entree: Saint Helena, Ascension and Tristan da Cunha – Roast Beef with Yorkshire Pudding (Classic roasted beef joint served with risen baked batter puddings known as Yorkshire puddings)
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Entree: Saint Kitts and Nevis – Pepperpot (Hearty slow‑stewed meat and vegetable stew flavored with hot pepper and Caribbean spices)
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Entree: Saint Lucia – Lambi (Stewed conch in a seasoned Caribbean tomato and coconut sauce)
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Entree: Saint Martin (French part) – Poulet Boucané (Smoked Creole-style whole chicken marinated in citrus, garlic, and island spices)
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Entree: Saint Pierre and Miquelon – Gratin de Fruits de Mer (Creamy baked mixed seafood casserole topped with cheese and breadcrumbs)
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Entree: Saint Vincent and the Grenadines – Conch Creole (Tomato-based Creole stew of tender conch with peppers, onions, and aromatic herbs)
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Entree: Samoa – Keke Pua'a (Samoan fried pork cakes seasoned with coconut and local aromatics)
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Entree: France – Basque Country – Piperade (Basque stew of peppers, tomatoes, and onions often finished with eggs or cured ham)
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Entree: Sao Tome and Principe – Frango com Quiabo (Stewed chicken with okra in a tomato and onion sauce)
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Entree: Serbia – Пребранац ➤ Prebranac (Baked Balkan white beans with caramelized onions and smoked pork)
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Entree: Seychelles – Bouyon Brede (Seychellois coconut-based stew of local greens and fish)
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Entree: Solomon Islands – Roast Pig (Whole pig slow-roasted over coals or in an earth oven with coconut and island aromatics)
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Entree: Somalia – Bariis iyo Hilib Ari (Fragrant spiced long-grain rice served with slow-braised goat meat)
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Entree: China – Cantonese / Guangdong – 清蒸魚 ➤ Qīngzhēng yú (Whole white-fleshed fish gently steamed with julienned ginger, scallions and a light soy-based sauce)
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Entree: Sudan – فتة ➤ fatta (Layered torn flatbread and rice topped with spiced stewed meat and garlicky tomato broth)
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Entree: Taiwan – 肉圓 ➤ rouyuan / ba-wan (A translucent starch-based dumpling filled with seasoned pork and vegetables, steamed and often finished by pan-frying and served with a sweet-savory sauce)
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Entree: Togo – Kokonte (A firm, smooth starchy dough made by cooking dried cassava flour with water, traditionally served with hearty West African soups or stews)
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Entree: Tokelau – Fai'ai Moa (Coconut-braised Tokelauan chicken with taro leaves and root vegetables)
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Entree: Tonga – Sapasui (Tongan-style chop suey of soft vermicelli noodles with soy-seasoned meat and vegetables)
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Entree: Türkiye – Çöp Şiş (Small skewered marinated cubes of lamb or beef grilled over charcoal)
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Entree: Turks and Caicos Islands – Conch Chowder (Hearty tomato-based soup of stewed conch and vegetables)
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Entree: Tuvalu – Breadfruit and Fish Curry (Coconut-milk curry of breadfruit and firm white fish simmered with island spices)
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Entree: Uganda – Muchomo (Charcoal-grilled seasoned chunks of beef or goat commonly sold as Ugandan street barbecue)
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Entree: United States Minor Outlying Islands – Sweet and Sour Pork (Bite-sized pork in a tangy sweet-and-sour sauce with pineapple and peppers)
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Entree: Uruguay – Revuelto Gramajo (Uruguayan skillet scramble of eggs, matchstick potatoes, diced ham, and peas)
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Entree: Vanuatu – Kava Fish (Whole fish cooked in a kava‑infused coconut cream and steamed or baked in banana leaves)
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Entree: Virgin Islands, British – Pigeon Peas and Rice with Chicken (Caribbean one‑pot rice cooked with pigeon peas and seasoned chicken)
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Entree: Virgin Islands, U.S. – Saltfish Gundy (Caribbean salted cod stew with boiled wheat dumplings and vegetables)
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Entree: Yemen – Ogdat (Hearty Yemeni spiced lamb stew braised with tomatoes, warm spices, and aromatics)
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Entree: Zambia – Zambian Beef Stew (Hearty braised beef and vegetables in a savory tomato and peanut-infused sauce)
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Entree: China – Anhui – 无为熏鸡 ➤ Wúwéi xūn jī (Whole chicken marinated, gently braised, and finished with aromatic hardwood and tea smoke from Wuwei, Anhui)
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Entree: Italy – Abruzzo – Taccozzelle e Fagioli (Rustic Abruzzo fresh ribbon pasta with white beans in a tomato‑olive oil sauce)
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Entree: Mexico – Baja California – Almejas Gratinadas (Baja-style baked clams topped with garlic‑butter, cream, cheese and breadcrumbs)
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Entree: Brazil – Amazonas – Matrinxã Assada (Roasted Amazon river fish seasoned with citrus and regional herbs)
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Entree: Germany – Baden – Badischer Wurstsalat (Baden-style sausage salad of sliced cooked sausage, pickled onion, and a tangy vinegar dressing)
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Entree: Russia – Arctic North – Вареники ➤ Vareniki (Boiled filled dumplings typically stuffed with potato and farmer's cheese and served with butter or sour cream)
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Entree: Spain – Andalusia – Cazón en Adobo (Small shark marinated in a tangy spiced vinegar and paprika mixture, dredged in flour and pan-fried)
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Entree: Canada – Alberta – Prairie Chicken (Roasted prairie game bird dressed with bacon, mushrooms, herbs, and roasted root vegetables)
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Entree: Ethiopia – Addis Ababa – ስጋ ወጥ ➤ Siga Wat (Spicy Ethiopian beef stew slowly cooked with berbere and spiced clarified butter)
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