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A Niue-style home adaptation of fish and taro baked with coconut milk in banana leaf. Green papaya adds body, while the covered bake keeps the fish moist and cooks the taro completely.

Sumagiyya is a tangy Palestinian stew associated especially with Gaza and prepared in several ways. This lamb variation combines sumac, Swiss chard, chickpeas, tomato, and sesame paste.

Crisp fried pastries filled with a dry, warmly spiced potato and pea mixture brightened with herbs and lemon. The flaky shell and savory filling make them a classic snack for tea or gatherings.

Kokoda is a lime-cured fish dish served with coconut milk and aromatics in Papua New Guinea and elsewhere in the Pacific. Use commercially handled, previously frozen fish and keep it cold; lime changes the fish’s texture but is not a substitute for safe sourcing.

A soft steamed pudding made from sago and coconut milk, wrapped in banana leaf for fragrance. It is inspired by traditional Papua New Guinea sago sweets that are simple, filling, and gently sweetened.

These savory pancakes are crisp at the edges and tender in the middle, with kimchi lending tang, heat, and depth. They make an easy shared dish or snack, especially when served fresh from the pan.

2 regional versions

Golden cassava fritters mixed with seasoned beef, onion, and garlic, fried until crisp outside and soft within. They are hearty enough to eat as a snack or light meal and are best served straight from the pan.

A simple breakfast porridge made by slowly simmering cornmeal until smooth and soft. Mildly savory and deeply comforting, it reflects the plain, practical style of many everyday grain porridges.

These soft sweet buns are inspired by the Norwegian bakery favorite with a creamy custard center and a snowy coconut finish. The dough is lightly scented with cardamom and bakes up tender and rich.

A classic Panamanian-style one-pot rice dish with chicken, vegetables, and annatto oil for color and aroma. The rice cooks in seasoned stock until fluffy and deeply savory, making it a satisfying everyday main.

A hearty minced beef soup with onion, garlic, and tomato, lightly thickened with corn flour for a smooth, rustic body. It is simple, warming, and filling without feeling heavy.

A hearty Panamanian-style chicken soup with yam, culantro, and a deeply savory broth. As the chicken simmers, the soup becomes rich and comforting, while the yam softens and lightly thickens the pot.

A Palauan demok variation with fish, taro leaves, and coconut milk. The taro leaves are simmered thoroughly before the fish is added, avoiding the irritation caused by undercooked leaves.

A smooth and savory steamed bean pudding with the light texture and gentle heat that make it a beloved companion to rice, bread, or breakfast. The batter is blended until silky, then steamed until softly set.

A beloved baked corn and cheese bread with a custardy center, buttery onions, and a deeply savory finish. Despite the name, it eats more like a soft, rich casserole-slice than a loaf and is traditionally served warm with grilled meats or soup.

These small baked pies are filled with a tangy spinach mixture of onions, lemon, and sumac wrapped in soft yeast dough. They are a classic mezze bake, equally good warm or at room temperature.

A slow-simmered milk pudding in which basmati rice softens until the mixture turns creamy and fragrant. Cardamom, nuts, raisins, and rose water give it the gentle floral sweetness associated with festive kheer.

A festive baked pot of rice, lamb, and chickpeas, scented with allspice and cinnamon. The meat turns tender in the oven while the rice absorbs every bit of the rich broth.

A comforting one-pot yam dish in which part of the yam softens into the broth to make a naturally creamy porridge. Palm oil, peppers, and smoked fish give it the warm, savory flavor of everyday home cooking.

A Palau-style braise of pork belly and taro in coconut milk. Slow cooking renders the pork and cooks the taro completely, producing a rich shared dish.

A comforting chicken soup finished with small corn-and-cheese dumplings that simmer directly in the broth. The broth stays light but savory, while the dumplings turn tender and flavorful as they cook.

A Palau-style baked tapioca pudding with coconut milk, egg, and fresh coconut. The pudding is baked until the center is fully set, then cooled before serving.

These festive Panamanian-style tamales are made with soft corn dough, a savory pork filling, and the unmistakable aroma of banana leaves. Olives and raisins add the sweet-salty contrast that makes them especially traditional.

This rich porridge is a traditional Norwegian dish with a silky texture and gently tangy flavor from sour cream. It is often served warm with sugar and cinnamon for a simple but comforting finish.