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Cod is gently poached in a buttery broth with onions and peas for a clean, comforting coastal dish. Fresh dill adds a bright finish without overpowering the delicate fish.

A chilled dessert of stewed rhubarb, whipped cream, skyr, and buttery toasted oats. The tart fruit and creamy layers make it a refreshing Faroese-style pudding, especially in spring and summer.

Poronkäristys is a northern Finnish dish of thinly sliced reindeer simmered until tender, commonly served with mashed potatoes and lingonberry preserves.

Lihapullat are Finnish meatballs, here seasoned with white pepper and allspice and served with brown cream sauce and mashed potatoes.

A smooth sweet porridge made from maize meal cooked slowly in water until silky and comforting. Gently sweetened and lightly salted, it is a simple breakfast or modest dessert served warm.

Sült is an Estonian meat aspic made by long-simmering collagen-rich pork, then setting the picked meat in its strained broth. It is served thoroughly chilled.

2 regional versions

This island-style chicken curry reflects the strong Indo-Fijian influence on everyday cooking, with onion, ginger, tomato, and warm spices simmered into a rich sauce. Served with plain rice, it is a practical and deeply familiar family meal.

Kokoda is a Fijian dish of raw fish cured in citrus and mixed with coconut cream and vegetables. Citrus does not eliminate all raw-fish hazards, so use fish sold for raw consumption that has been appropriately frozen, keep it cold, and do not serve it to people at higher risk from foodborne illness.

Kohupiimakook is an Estonian quark cake. This baked version has a crumbly base and a lightly tangy filling flavored with vanilla and lemon.

Benachin means “one pot” and is prepared in many Gambian forms. This version cooks rice, vegetables, and smoked fish together in a concentrated tomato broth.

2 regional versions

Kjøtsúpan is a Faroese lamb soup with root vegetables. Recipes vary by household; this version uses lamb shank, leek, carrot, rutabaga, and potato.

2 regional versions

A Swazi-style steamed bread made from crushed fresh maize and peanuts, wrapped in corn husks and cooked above corn cobs. The descriptive English title is retained because published names for closely related preparations vary.

These small shell-shaped cakes have a tender sponge crumb, a delicate citrus perfume, and the signature hump of a well-made madeleine. They are best eaten the day they are baked, slightly warm or just cooled.

A slow-baked lamb casserole with potatoes, carrots, leek, and onion in a rich herb-scented gravy, the kind of hearty cold-weather dish long suited to the Falkland Islands table.

Fresh green maize is crushed and steamed slowly to make a soft, fragrant pap with a gentle natural sweetness. Cooked above corn cobs rather than directly in water, it develops a distinct fresh-maize aroma and is served hot with savory dishes.

Kitcha fit-fit is torn flatbread tossed with seasoned butter. This Ethiopian version includes berbere and a small amount of honey for a sweet-hot variation.

Emasi emabele combines cooked sorghum with cultured sour milk. It is served cool as a simple breakfast or light meal in Eswatini.

A common composed version of salade Niçoise with tuna, anchovies, eggs, tomatoes, olives, green beans, and potatoes. Niçoise salads are prepared in several ways, and some stricter versions omit cooked vegetables.

Palusami is prepared in several Pacific island cuisines, including Fiji, with taro leaves and coconut. This Fiji-style home variation adds corned beef and bakes the bundles in banana leaves.

3 regional versions

Delicate French pancakes with a supple texture and lightly buttery flavor, made from a simple batter of milk, eggs, flour, and a touch of sugar. They are thin enough to fold or roll and versatile enough for breakfast or dessert.

Rosolje is an Estonian salad combining beet, potato, pickled herring, apple, and pickles in a creamy dressing. Variations are common on celebration tables.

A tart-sweet refrigerator jam made with Falkland Islands diddle-dee berries. This recipe is not a shelf-stable canning process and the finished jam must be refrigerated.

Emahewu is a lightly fermented drink made from thin maize porridge. Use clean equipment, ferment only until pleasantly sour, and refrigerate promptly.

A crisp, refreshing salad of cucumber, tomato, and onion dressed with a simple sharp vinaigrette. It brings brightness and crunch to rich palm-based stews and other hearty dishes.