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Mauritania
Maru Hout (Mauritanian Fish and Rice)
A Mauritanian-style fish-and-rice platter related to the wider West African thieboudienne tradition. Fish and vegetables cook in a tomato-spiced broth before the rice absorbs the cooking liquid.
1 hr 25 minServes 4
Romania
Mămăligă cu Brânză (Polenta with Brined Cheese)
Mămăligă cu brânză pairs soft cornmeal polenta with brined cheese and sour cream. This version is served immediately while the polenta is creamy.
35 minServes 4
Montenegro
Raštan sa Kobasicom (Collard Green and Sausage Stew)
A Montenegrin-style raštan stew of collard greens, potato, and smoked sausage. Meat choices and thickness vary by household.
1 hr 40 minServes 4
Sudan
Bamia (Okra and Beef Stew)
Tender beef simmers in a tomato-rich broth until deeply savory, then okra is added so the stew becomes glossy and full-bodied. The result is hearty and comforting, with a texture that suits bread or porridge beautifully.
1 hr 55 minServes 4
Ethiopia
Shiro Wat (Spiced Chickpea Flour Stew)
Shiro wat is an Ethiopian stew made from seasoned chickpea or legume flour. The powder is whisked into a fragrant onion base and cooked until thick and smooth.
45 minServes 4
Ukraine
Syrnyky (Farmer's Cheese Pancakes)
Farmer's-cheese pancakes lightly sweetened with sugar and vanilla, dusted with flour, and pan-fried until golden.
30 minServes 4