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Thin slices of breadfruit are fried until crisp and finished with sea salt for a simple island snack or side. The chips are light, crunchy, and especially good served warm.

A Comorian-style peanut and coconut sweet cooked to a crisp brittle. Toasted nuts and coconut give it a deep, nutty finish.

2 regional versions

M'tsolola is prepared in several ways across Comorian households. This version gently simmers fish with green plantain, cassava, tomato, and coconut milk for a substantial island stew.

A popular cantina-style dish layered with rice, black beans, crisp pork belly, avocado, and a fresh tomato relish, often eaten with tortilla chips and a splash of Salsa Lizano.

Slow-braised pork belly becomes meltingly tender in a glossy sauce of soy, Shaoxing wine, ginger, and rock sugar. The result is rich, savory, and slightly sweet, with a deep caramel color that is iconic in Chinese home cooking.

This traditional-style baked rice cake is made from soaked rice blended with coconut milk and perfumed with cardamom and cinnamon. It bakes into a tender, lightly sweet cake with a delicate crumb.

Very fresh tuna is sliced and served simply with a salty, citrusy dipping sauce in a style that suits the Cook Islands' abundant seafood. It makes a clean, elegant starter when the fish is at its best.

Chicken cooks with rice in a savory tomato-based broth until the grains are fluffy and full of flavor. Peas and red pepper add sweetness and color, while annatto oil gives the dish its warm golden hue.

Fermented cassava dough is wrapped in banana leaves and steamed until firm, giving it a gentle tang and a dense, sliceable texture. It is commonly served alongside rich sauces and stews, where it soaks up flavor beautifully.

4 regional versions

A comforting chicken and potato soup from the Andean highlands, with tender corn and the distinctive herbal aroma of guascas. Served with capers, cream, and avocado, it has the rich, layered character expected of a proper ajiaco-style bowl.

Cassava is boiled until tender, then dressed with a warm sauce of garlic, citrus, and olive oil. It is simple, bold, and best served hot so the sauce soaks into the starchy pieces.

Flank steak is slowly braised until it falls into tender strands, then returned to a savory tomato sauce with peppers, olives, and warm spices. The result is rich, homey, and especially good with white rice.

These northern-style dumplings are filled with juicy pork, napa cabbage, ginger, and scallion, then boiled until tender. They are simple, comforting, and especially good with a sharp black vinegar dipping sauce.

This Dubrovnik custard is silky and delicate, with a bittersweet caramel base and a gentle floral note. It is baked in a water bath for a smooth texture and served chilled so the caramel runs over the top when unmolded.

2 regional versions

Strong coffee is mixed with hot milk for a drink that is bold, smooth, and deeply comforting. It is simple and everyday, but best when the coffee is brewed strong enough to stand up to the milk.

These flaky fried pastries are a favorite snack across Curaçao. The dough fries up crisp and blistered, while the filling stays moist and savory with beef, pepper, and tomato.

A Comorian-style green pea soup enriched with coconut milk and aromatic spices. It is a mild, filling variation suited to a simple lunch or starter.

This famous flat pie from the Poljica region is made with a very thin dough wrapped around a simple chard and onion filling. Once baked crisp, it is brushed with olive oil and rubbed with garlic while still hot.

Tender catfish simmered in a light broth of coconut water, onion, garlic, and peanut paste, finished with lime for a gentle balance of richness and brightness.

A homestyle skillet of potatoes, ground beef, sweet pepper, and onion, cooked until savory and cohesive. It is a familiar everyday filling for tortillas or a hearty side to rice.

Soft, lightly sweet fermented pancakes made from millet flour. They are popular as a breakfast or snack, with a pleasant tang from the yeast and a tender, airy crumb.

A traditional baked corn pie with a savory pino filling of beef, chicken, onion, raisins, olives, and hard-boiled egg under a sweet corn and basil topping. The lightly sugared top is characteristic and gives the dish its beloved sweet-savory finish.

A fresh Chilean-style table salsa made with tomato, onion, coriander, garlic, chili, oil, and vinegar. It is bright, sharp, and meant to be spooned over bread, grilled meats, or simple boiled foods.

A festive tomato rice dish in which the grains cook directly in a savory meat and vegetable base. The rice absorbs the seasoned broth, giving the finished dish a rich color and full, comforting flavor.

2 regional versions