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Tvøst og spik is a longstanding Faroese preparation of pilot whale meat and blubber with potatoes. Pilot whale products can contain high levels of mercury and persistent pollutants, so only legally obtained food should be used and current Faroese consumption guidance must be followed; people who are pregnant, breastfeeding, or planning pregnancy should avoid it.

A comforting baked pudding with tart wild berries underneath and a soft sponge on top, served warm while the fruit is still bubbling at the edges.

A simple coastal stew of squid simmered with tomato, onion, garlic, and white wine, served over plain rice for a practical meal built around the local catch.

Rutabaga is roasted until sweet, tender, and lightly caramelized, then finished with butter, salt, and pepper. This is a practical, old-fashioned side dish that suits fish and meat alike.

Odika is a Gabonese paste made from wild mango kernels and used to thicken savory sauces. This chicken stew uses odika with tomato, onion, and palm oil.

Plain steamed rice is an essential partner for Fiji’s coconut curries and saucy dishes. Cooked properly, it is fluffy, separate, and neutral enough to balance richly seasoned mains.

Gomen is an Ethiopian dish of cooked greens, prepared in several regional styles. This version braises collard greens with onion, garlic, ginger, niter kibbeh, and lemon.

Golden pan-fried fish cakes made with smoked fish, potato, onion, and parsley, with a crisp breadcrumb crust and a soft savory center.

Mustikkapiirakka refers to Finnish blueberry pies made in several styles. This version has a tender butter crust and a yogurt custard around the berries.

Shiro is a smooth Eritrean and Ethiopian stew made from seasoned chickpea or legume flour. This version cooks shiro powder with onion, tomato, berbere, and niter kibbeh until creamy and spoonable.

A common Senegambian yassa variation with chicken, lemon, mustard, and a generous quantity of slowly cooked onion. Plain rice balances the sharp, savory sauce.

3 regional versions

A homestyle creamy soup of mushrooms, potatoes, dill, and sour cream with a gentle sweet-sour finish. A boiled egg in each bowl makes it especially satisfying.

A cold, creamy citrus drink with bright orange flavor, gentle sweetness, and a light vanilla note. It is refreshing and smooth, with plenty of ice to keep it frosty.

This comforting Cypriot soup is made by simmering trahana until it softens into a creamy, slightly tangy broth. Cubes of halloumi warm through at the end, adding a pleasantly salty bite to every spoonful.

Crisp fried fritters made with flaked salted cod, onion, herbs, and a light batter. They are A snack across the eastern Caribbean, with a crunchy outside and a tender, savory center.

4 regional versions

A coastal fish soup with a light tomato broth, tender tuna, and a sharp lime-dressed onion garnish. It is fresh, savory, and traditionally served very hot so the onion topping softens slightly over the bowl.

Bolón de verde is an Ecuadorian green-plantain dumpling commonly filled with cheese, pork, or both. This version encloses queso fresco and serves the dumplings with a lime-dressed onion relish.

This bean dish is slow-warmed until creamy, then seasoned with garlic, cumin, lemon, and olive oil. Served with chopped tomato, parsley, and warm bread, it makes a hearty Egyptian breakfast that is simple and deeply flavorful.

A light but deeply savory soup of simmered goat, onion, greens, and potatoes, finished with fresh coriander and a little chili heat. It is the kind of brothy, restorative soup commonly served hot with bread alongside.

These Danish-style meatballs are tender, juicy, and deeply savory, with onion and milk-softened crumbs keeping the texture delicate. They are shaped into oval patties and fried until well browned, making them ideal for a hearty family meal.

A festive braised beef dish with a silky sauce made from carrot, celeriac, parsley root, and cream. It is traditionally served with soft bread dumplings that soak up the rich, lightly sweet-and-tangy sauce.

A long-simmered Salvadoran soup with beef feet for body, tripe for richness, and chunks of cassava, plantain, potato, and corn. The broth is deeply savory and full, with tender vegetables added toward the end for a hearty finish.

Crisp triangular pastries filled with savory minced beef, onion, chili, and warm spices. They are a popular snack and festive starter, especially when served hot and freshly fried.

2 regional versions

A Cypriot dessert made by thickening fresh grape must into a smooth, glossy pudding. Rose water adds a delicate floral note, while almonds provide a simple, old-fashioned finish.