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Thinly sliced beef marinated with soy sauce, pear, garlic, sesame oil, and aromatics, then cooked quickly over high heat.

A Somali goat soup with potato, carrot, tomato, coriander, and fragrant spices, simmered until the meat is tender.

A Somali pasta dish with spaghetti and a warmly spiced tomato-and-ground-beef sauce.

A Pohorje-style soufflé omelette filled with jam and served with whipped cream; strawberry jam is used here as an accessible variation.

A South Sudan-style beef and okra stew with tomato, onion, garlic, and warm spices.

Braided South African fried pastries plunged into very cold spiced syrup for a crisp, glossy finish.

A simple date-and-honey confection with toasted sesame, roasted peanuts, and coconut oil.

Singapore-style Hainanese chicken rice pairs gently poached chicken with fragrant stock-cooked rice, ginger-scallion sauce, chili-soy dip, and cucumber.

A Korean kimchi stew with pork, tofu, gochugaru, and scallion simmered in a savory broth.

Coconut water and pineapple juice come together in a light, refreshing drink sharpened with lime. It is bright, tropical, and especially welcome on a hot day.

A Slovenian potica variation with a rich walnut filling rolled inside yeast dough and baked until set.

Red beans cooked until tender, then simmered in a South Sudan-style tomato, onion, garlic, and cumin sauce.

Tender octopus served over sliced potato with olive oil, paprika, and sea salt in the Galician style.

A Prekmurje-style bograč made with beef, pork, game, potato, paprika, and wine, one of several regional approaches to the dish.

A Spanish potato-and-onion omelette cooked slowly in olive oil and set in a skillet.

A crisp peanut sweet made by coating roasted peanuts in hard caramel and letting it cool until snappy. It is a simple, shareable treat with a deep toasted flavor.

A Somali-style starch halwa scented with cardamom, nutmeg, and rose water, enriched with ghee, and finished with sesame seeds.

Spanish ham croquettes with a firm béchamel filling, breaded and fried until crisp.

A fresh-fruit, Sint Maarten-inspired guavaberry punch with white rum, citrus, sugar, and spice; it is distinct from the island’s established guavaberry liqueur.

South African braai sandwiches filled with cheese, tomato, onion, and chutney and grilled until crisp and melted.

Thin Slovak potato flatbreads cooked on a dry griddle and brushed with melted lard and butter.

A baked island-style pudding of grated sweet cassava, sweet potato, coconut milk, and palm sugar, lined with banana leaf.

A South Sudan-style soup with chicken and finely chopped molokhia leaves, seasoned with onion and garlic.

A Singapore-style laksa variation with rice noodles, shrimp, tofu puffs, and a spicy coconut broth scented with lemongrass, galangal, and shrimp paste.