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Bouyon is a hearty Saint Lucian provision stew. This version combines salted beef with breadfruit, green banana, sweet potato, pumpkin, dumplings, and herbs.

Riblja čorba is a paprika-seasoned river fish soup made in many styles along the Danube. This Serbian version uses carp, onion, tomato paste, stock, and a little vinegar.

Pita sa jabukama is Serbian apple phyllo pie or strudel. This version combines apples, walnuts, brown sugar, cinnamon, and lemon zest in crisp phyllo rolls.

This Seychellois-style home soup combines breadfruit, chicken, leafy greens, thyme, onion, and garlic. It is presented as a credible local adaptation rather than a single canonical national recipe.

Guavaberry liqueur is associated with year-end celebrations on Saint Martin. This home version infuses guavaberries and warm spices in rum for four weeks, then strains the liqueur into a clean bottle.

This São Toméan-style coconut fish soup simmers breadfruit, tomato, chili, and tuna in a light coconut broth. It is presented as a regional home variation rather than a single named national recipe.

Saleeg is a Hijazi rice dish cooked with chicken broth and milk until soft and creamy. This version serves the cooked chicken with the rice and finishes the pot with butter.

This Sierra Leonean-style coconut rice cooks tilapia over seasoned rice so the fish gently steams while the grains absorb coconut milk. The fish should reach 63°C (145°F) before the pot is removed from the heat.

Kat-kat banane is a Seychellois preparation of cooked banana or plantain mashed with fish and aromatics. This version uses smoked fish and finishes with lime.

This Creole-style adaptation fills roasted breadfruit with seasoned pork, peppers, tomato, and some of the cooked breadfruit flesh. Stuffed breadfruit is prepared in several Caribbean styles, so this version does not claim one fixed Saint Martin formula.

A bright homemade drink made by steeping fresh ginger in hot water, lightly sweetening it, and finishing with lime juice. It is refreshing, spicy, and especially good served cold.

Salad palmiste is a Seychellois hearts-of-palm salad. This version combines drained hearts of palm with tomato, cucumber, red onion, lemon, olive oil, salt, and pepper.

Arrowroot porridge is a smooth breakfast or light supper made by thickening milk with arrowroot starch and seasoning it with cinnamon, nutmeg, vanilla, and sugar. Constant stirring prevents lumps and scorching.

Gibanica is a Serbian phyllo pie with white brined cheese, eggs, yogurt, sparkling water, and oil. The layered or crumpled pastry bakes until deeply golden and set in the center.

Thiakry combines cooked millet with sweetened cultured milk or yogurt and warm spice. This version uses plain yogurt, condensed milk, vanilla, nutmeg, and raisins and is chilled before serving.

Colombo de poulet is a French Caribbean chicken curry seasoned with colombo spice, lime, herbs, and vegetables. This common home-style version uses potatoes and carrots and cooks the chicken gently until tender.

Poulet yassa marinates chicken with lemon, mustard, garlic, and pepper, then serves it with a generous onion sauce. This version browns the chicken before simmering it until safely cooked.

Mutabbaq is a folded, griddle-cooked pastry filled with seasoned meat, egg, onion, chili, and tomato. The filling is cooled before assembly so the thin dough stays manageable.

Satini reken is Seychellois shark chutney, commonly made by cooking and finely flaking the fish before mixing it with sharp fruit, onion, chili, and seasoning. Use legally sourced shark and remove all skin and cartilage.

This Vincentian-style fish soup combines desalted cod, fresh fish, ground provisions, coconut milk, and coconut dumplings. The salt cod is soaked under refrigeration, and the fresh fish is added late so it remains intact.

Sweet ladob is a Seychellois Creole dessert of ripe plantain or banana and root vegetables cooked in coconut milk with sugar and warm spice. This version uses plantain and sweet potato.

Sierra Leonean groundnut soup combines chicken with tomato, onion, chili, palm oil, and peanut butter. The peanut mixture is simmered until smooth and the chicken is cooked safely.

Savory ladob combines salt cod, plantain, cassava, breadfruit, onion, and coconut milk. The cod is desalted under refrigeration, and the cassava is boiled separately and drained before it is added to the coconut sauce.

Guava paste is a concentrated fruit sweet with a vivid color and a rich balance of floral sweetness and tartness. Cooked down until thick and firm, it is cut into small pieces and served as a traditional treat.