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Thin slices of beef coated in a nutty, peppery spice mix and grilled until smoky, charred at the edges, and juicy inside. This street-food favorite is bold, fragrant, and best served hot with onion on the side.

Beef, plantain, and cassava are layered and slowly steamed with sour orange, garlic, and annatto until the meat is tender and the vegetables absorb the savory juices. The result is hearty, aromatic, and deeply comforting.

A recognizable savory pie with smoky bacon and whole eggs baked inside flaky pastry. It slices neatly and is just as good warm as it is at room temperature.

A rich, gently spiced noodle soup with tender chicken in a coconut broth. Finished with egg, fresh coriander, lime, and chili, it has the warming, rounded flavor that makes Myanmar-style coconut noodle soups so comforting.

Thin Dutch waffles filled with a warm caramel syrup scented with cinnamon. When freshly made, the wafers stay crisp at the edges while the filling remains soft and chewy in the center.

A recognizable breakfast plate of fluffy rice and tender beans folded together with sautéed onion, pepper, and garlic. Fresh Culantro gives the finished dish its bright, savory character.

Moldovan-style colțunași filled with seasoned potato, boiled until tender, and served with sour cream and butter.

2 regional versions

Cooked, chilled tuna is combined with tomato and onion and dressed with lime and coconut milk. Using cooked tuna makes this island-style salad practical for a broad home-cooking audience.

2 regional versions

Chebakia are sesame-rich Moroccan pastries shaped, fried, dipped in honey, and finished with sesame seeds. Shapes and spice blends vary.

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.

A Montenegrin-style raštan stew of collard greens, potato, and smoked sausage. Meat choices and thickness vary by household.

A Caribbean coconut confection cooked to a firm candy stage, spooned into small portions, and cooled until set.

A crisp Mauritian vegetable achard seasoned with turmeric, mustard, chili, and vinegar. The vegetables are briefly cooked so they retain some bite.

A strained pandanus fruit drink lightly sweetened and served chilled. The exact preparation depends on the pandanus variety and local practice.

3 regional versions

A Mauritian flatbread filled with finely ground yellow split peas and spices, then rolled thin and cooked on a griddle. Dholl puri is commonly served with curries, chutneys, or pickles.

2 regional versions

Khobz is a Moroccan round loaf with a firm crust and close crumb, commonly used to scoop salads, tagines, and sauces.

Chilaquiles verdes made by coating crisp tortilla chips with a fresh tomatillo and green-chili salsa, then finishing them with crema, cheese, onion, and cilantro.

Mauritian split pea fritters seasoned with chili, scallion, and warm spices. Fry them in small batches until crisp outside and cooked through.

3 regional versions

A Moroccan lamb tagine-style braise with prunes, almonds, cinnamon, and saffron. Sweetness and garnish vary by household and occasion.

A smooth pumpkin and coconut soup with thyme and gentle Caribbean seasoning. Adjust the chili to suit the desired heat.

A Montenegrin coastal fish soup with tomato, vegetables, wine, and herbs. The fish should be added near the end so it remains tender.

A Mauritian fish vindaye in which cooked fish is coated with mustard, turmeric, onion, garlic, and vinegar. It may be served warm or chilled after prompt refrigeration.

A vegetable and bean soup served with basil pistou. Seasonal vegetables and pasta shapes vary throughout Provence and the Riviera.

A Moldovan zeamă variation with chicken, vegetables, noodles, sour cream, and sorrel for a fresh tart note. Zeamă is prepared in several household forms.