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Kolokasi is prepared in several Cypriot ways; this version braises taro with pork, tomato, celery, and lemon. Thorough cooking softens the taro and gives the stew a lightly thickened texture.

Neat, colorful open-faced sandwiches made for celebrations and family gatherings. A creamy mustard mayonnaise spread, ham, egg, pickles, and tomato make them colorful.

Tender mashed potato patties stuffed with cheese and served with a creamy peanut sauce. This hearty plate balances crisp edges, a soft center, and a rich savory topping.

A creamy festive potato salad with pickles, carrots, peas, egg, and a mustard mayonnaise dressing. It is often served alongside fried fish or schnitzel during holiday meals.

Modica sauce is an Equatoguinean stew sauce thickened with ground African mango seed, also called odika or ogbono. This version simmers catfish in the sauce with tomato, onion, garlic, chile, and palm oil.

A home-style Cypriot bulgur pilaf cooked with onion, tomato, and a little tomato paste for depth. It comes out fluffy and savory, making it an excellent companion for grilled meats, braises, or yogurt-based dishes.

Soutzoukos is a Cypriot confection made by coating strings of nuts with a thickened grape-must mixture. This small-batch version uses almonds and allows the coating to firm before slicing.

A hearty okra soup with chicken, tomatoes, onion, and palm oil, cooked until the broth turns silky and lightly thickened. The okra gives the soup its characteristic body while the chili adds a gentle heat.

Fanesca is an Ecuadorian soup associated with Holy Week and prepared in many family variations with salt cod, squash, milk, and a mixture of grains and legumes. This streamlined version uses pinto beans and corn while retaining the dish’s creamy, savory profile.

A simple, warming garlic soup built on potatoes, stock, caraway, and marjoram. Crisp bread croutons are the traditional finish and add welcome texture.

Soft, tangy, spongy pancakes made from a fermented teff batter and cooked on one side until covered with tiny holes. They are a breakfast staple and are also served with stews or tea.

3 regional versions

Golden slices of halloumi are served warm over a fresh salad of tomato, cucumber, and olives with a simple lemon and olive oil dressing. It is bright, salty, and satisfying enough for a light lunch or summer supper.

A rustic island soup of tender callaloo leaves simmered with coconut milk, taro, okra, and sweet crab. It cooks into a thick, savory pot with gentle heat and the deep green flavor that makes callaloo a Dominican favorite.

8 regional versions

Fresh corn and coconut milk cook down into a silky pudding scented with cinnamon and vanilla. Served cold, it is smooth, delicate, and quietly rich without being heavy.

A celebratory stew made with several meats, starchy roots, plantain, and corn simmered into a thick, deeply savory broth. It is rich, filling, and best served piping hot when the vegetables are tender and the broth has body.

Tender red beans are blended and simmered with milk, coconut milk, warming spices, and raisins into a thick, creamy dessert. It is traditionally served chilled, often with crackers for a sweet-salty contrast.

Tender cassava fritters are fried until golden, then served with a warm panela syrup scented with cinnamon. The contrast of earthy cassava and deep caramel sweetness makes this A home-style dessert.

A light, warming fish soup with a tomato and onion base, gentle heat from fresh chili, and a bright finish of lime. It is served hot and brothy, with tender fish cooked directly in the seasoned stock.

A fragrant purple corn drink simmered with fruit and warm spices, then sweetened with panela. It can be served warm on cool days or chilled for a festive refreshment.

2 regional versions

Thin rounds of dough fried until puffed, blistered, and golden. They are light, crisp, and best eaten warm, making them a simple and very popular street-style snack.

Bun is coffee in Eritrea and is central to the country’s coffee hospitality traditions. This streamlined stovetop version is brewed with cardamom and served with sugar to taste.

A simple, nourishing porridge of oats simmered in milk and water until creamy, lightly seasoned with salt and a hint of cumin. It makes a practical breakfast and is especially good with a little honey on top.

A festive Danish rice dessert made by folding whipped cream and chopped almonds into chilled rice pudding, then serving it with warm or cold cherry sauce. It is rich yet airy, with a gentle vanilla flavor and a bright fruit finish.

A baked casserole of ripe plantain mash layered with savory ground beef and cheese until bubbling and lightly golden. The contrast of sweet plantain, rich meat sauce, and creamy cheese makes it a deeply comforting dish.