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Moroccan green tea brewed with fresh mint and sugar. Sweetness, strength, and pouring traditions vary by household and occasion.

2 regional versions

Mongolian suutei tsai is a lightly salted milk tea. Proportions and the use of butter or toasted grain vary by household.

2 regional versions

A Mauritian chicken briani layered with spiced chicken, potatoes, rice, herbs, and saffron. Biryani traditions on the island include many family and community variations.

Corn-husk tamales filled with shredded chicken in red chile sauce. The dough is spread thinly, folded, and steamed until it releases cleanly from the husk.

Sweet potato ducana parcels cooked in banana leaf and served with a savory saltfish and tomato accompaniment. Spellings and formulas vary across the Leeward Islands.

A sturdy oven-baked adaptation inspired by Mauritanian desert breads. It is shaped as a thick round and served with stews or roasted meat; it does not attempt to reproduce sand or ember baking indoors.

A Monegasque dried-cod stew with tomato, olives, wine, and herbs. The cod must be thoroughly soaked before cooking; soaking time depends on how heavily it is salted.

A chilled Mauritanian-style drink combining cultured milk, water, millet flour, and sugar. Use commercially cultured dairy and keep the drink refrigerated.

A Micronesian-style dessert of taro dumplings simmered until fully cooked in sweet coconut milk.

A cooked, refrigerated home adaptation inspired by Pohnpeian preserved breadfruit. Traditional anaerobic pit fermentation requires specialist local knowledge; this recipe instead uses lime for tang and must remain refrigerated.

A Montenegrin-style lamb dish slowly baked with milk and potatoes until tender. Milk-braised lamb appears in several regional forms.

A Pohnpeian-style preparation of roasted breadfruit pounded with coconut milk. This home version uses an oven and does not claim to reproduce every ceremonial or family method.

A covered-pot home adaptation inspired by Mongolian khorkhog, using no heated stones. Traditional khorkhog requires specialized handling; this version braises lamb and vegetables safely in a Dutch oven.

A Moroccan chicken bastilla layered with spiced chicken, egg-enriched sauce, sweetened almonds, and crisp warka pastry. Fillings and presentation vary by region and occasion.

Mongolian boortsog are small pieces of lightly sweetened dough fried until golden. Shapes and richness vary by household.

A Mauritanian-style lamb and vegetable couscous with chickpeas and a warmly spiced broth. Vegetable choices and seasoning vary by household.

A slow-cooked onion tart topped with anchovy and olives in the style of the French Riviera. Some versions include pissalat or omit tomato entirely.

A krempita-style pastry filled with vanilla custard and topped with crisp pastry. Chill promptly once assembled and keep refrigerated.

Montenegrin priganice are small pieces of yeasted dough fried until puffed and golden, commonly served with honey, cheese, or jam.

A Mauritanian-style variation of West African peanut stew, made with goat, tomato, peanut paste, and okra and served with rice.

A Moldovan-style apple compote gently simmered with cinnamon and lemon. Serve warm, or cool promptly and refrigerate for cold service.

A thin griddled cassava bread. Use sweet cassava from a reliable food supplier, press out and discard the liquid, and cook the bread fully; never taste raw cassava.

A common Mauritian rougaille variation in which sausage simmers in a lively tomato, onion, ginger, and chili sauce.

A smooth sweet millet porridge flavored with milk and cardamom. Similar porridges are prepared across the Sahel with household variations in thickness and sweetness.