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Dried kapenta, known as matemba in Zimbabwe, cooked with onion, tomato, and green pepper into a savory relish for sadza.

Zimbabwean leafy greens cooked with onion, tomato, and peanut butter to make a savory, creamy relish for sadza.

A traditional Zimbabwean mixture of samp, beans, and peanuts simmered together until tender and hearty.

A Zimbabwean pumpkin porridge thickened with cornmeal and enriched with peanut butter for a gently sweet, savory breakfast or side dish.

A soft Zimbabwean-style yeast bread steamed in a covered pot until springy and moist, then served with tea or savory relishes.

A Zimbabwean chicken stew simmered with tomato and peanut butter until the sauce is rich and smooth. It is commonly served with sadza.

A Zambian chikanda-style steamed cake made with dried orchid-tuber powder, ground peanuts, chili, and baking soda. Use only legally and sustainably sourced tubers.

A Zimbabwean okra relish cooked with tomato and onion until tender and characteristically silky, traditionally served with sadza.

This homestyle bean soup is built on slowly cooked beans, onion, tomato, and garlic for a bowl that is simple, hearty, and deeply comforting. It is the kind of everyday dish that pairs well with nshima or bread.

An Emirati-style yeasted flatbread with gentle sweetness, fenugreek, sesame, and nigella seeds.

Uruguayan fried dough rounds with a crisp exterior and tender center. They are commonly served warm, especially in cool or rainy weather.

A Vietnamese beef noodle soup with a clear, aromatic broth, rice noodles, sliced beef, herbs, and lime. Phở broth and garnishes vary by region.

A Hanoi fish dish of turmeric-marinated fish cooked with dill and scallion, served with vermicelli, peanuts, herbs, and seasoned fish sauce.

A Uruguayan layered dessert of sponge cake, peaches, whipped cream, and crisp meringue. Versions of Chajá vary in layering and presentation.

A classic Creole-style rice dish layered with smoky andouille sausage, chicken, tomato, and stock, with shrimp added at the end so it stays juicy and tender. It is bold, savory, and deeply satisfying from a single pot.

Slow-baked beans in a glossy sweet-savory sauce of molasses, brown sugar, and mustard, enriched with smoky bacon and onion. Long baking gives the beans a creamy interior and a deep, old-fashioned flavor.

Butter-brushed bread layered with raisins and soaked in sweet vanilla custard, then baked until golden on top and softly set in the center. It is a classic nursery-style British dessert.

Crisp battered cod with thick-cut fried potatoes, served in the classic British style with malt vinegar. The batter is light and crunchy, while the chips are fluffy inside and golden outside.

A Roman-Jewish preparation of whole artichokes fried twice so the leaves turn crisp while the heart remains tender.

Venezuelan fried empanadas made with pre-cooked corn flour and a seasoned ground-beef filling. Fillings vary by region and household.

Venezuelan holiday parcels of seasoned corn dough and mixed-meat stew, garnished with olives, capers, and raisins and enclosed in banana leaf. Family fillings vary widely.

Small Uzbek beef dumplings served in a seasoned broth with vegetables. Chuchvara may also be served with yogurt or sauce rather than soup.

A British baked lamb-and-vegetable filling topped with mashed potato and baked until bubbling and golden. Using lamb distinguishes shepherd’s pie from cottage pie.

A Yemeni saltah variation with a savory meat-and-vegetable stew topped with whipped fenugreek and fresh chili-herb sauce.