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A chilled dessert of tender millet folded into sweetened yogurt. Creamy, lightly tangy, and often finished with raisins, it is a simple and refreshing treat.

2 regional versions

Baked wheat-crust empanadas filled with Chilean-style pino: beef, plenty of onion, a little cumin and paprika, plus the classic additions of raisins, olives, and hard-boiled egg. They are juicy, aromatic, and made to be eaten warm.

Babenda is prepared in several ways in Burkina Faso. This version combines cowpeas, rice, amaranth greens, tomato, peanut paste, and soumbala in a soft, savory one-pot dish.

A rich baked cassava dessert with coconut, warm spice, and a little rum. It bakes into a dense, moist cake with a lightly caramelized top and a fragrant, custardy center.

A traditional steamed bean cake made from peeled cowpeas, palm oil, onion, and crayfish, wrapped in banana leaves and cooked until firm. The texture is light yet filling, and the leaf wrapping gives the cakes a gentle earthy aroma.

Tender amaranth greens are simmered with tomato, onion, palm oil, and smoked fish for a light but satisfying vegetable dish. It works well as a side for cassava or plantain, but can also be served as a modest main meal.

2 regional versions

This traditional steamed corn cake is tender, lightly sweet, and especially good while still warm. It is often eaten at breakfast, with butter and honey melting into the soft crumb.

These chewy rice cakes are packed with garlic chives, first steamed until set and then pan-fried until golden at the edges. They are a popular Cambodian snack, especially with a sharp dipping sauce.

These dense, smooth millet dumplings are a classic accompaniment to Chadian sauces and stews. Their mild, earthy flavor makes them ideal for scooping up richly seasoned dishes.

2 regional versions

A soft Quebec-style self-saucing cake baked over a hot maple-brown sugar syrup. As it bakes, the batter rises and leaves a rich caramel-like sauce underneath.

This noodle dish features soft rice noodles topped with a light fish curry gravy scented with lemongrass, galangal, and turmeric. Fresh herbs and raw vegetables bring the clean, lively finish that makes it a Khmer favorite.

A rustic summer stew inspired by porotos granados, made with fresh-style beans, sweet corn, squash, onion, tomato, and basil. As the squash softens into the broth, it gives the stew its signature creamy texture without any dairy.

Tender cubes of goat are marinated with onion, garlic, lemon, and spices, then grilled until smoky and lightly charred. These skewers reflect the street-food style widely enjoyed across the Great Lakes region.

3 regional versions

A Cayman-style coconut fish stew with tender ground provisions and soft dumplings. The broth is rich with coconut milk, thyme, and chile, while the fish stays delicate and flaky.

This coastal stew pairs tender conch with onion, tomato, and white wine in a rich, fragrant sauce. A final splash of lemon brightens the pot and balances the deep sea flavor of the shellfish.

These iconic layered bars have a fudgy chocolate-coconut base, a soft custard-flavored buttercream middle, and a thin chocolate top that sets with a delicate snap.

A deeply savory sauce of dried fish, tomatoes, and okra, cooked until thick and aromatic. It is a practical, flavorful dish that pairs especially well with millet dumplings or rice.

This comforting cornmeal dish is cooked slowly until smooth and spoonable, then enriched with tuna and coconut milk. It is a simple but festive preparation with a gentle sweetness from the corn and a savory coastal character.

A rich, hearty cassava leaf stew simmered with peanut paste, palm oil, and smoked fish. The long cooking softens the greens and gives the stew its deep, earthy flavor, making it a classic everyday dish to serve with a starchy side.

7 regional versions

A deeply savory beef stew with onion, garlic, thyme, and allspice, slowly cooked until the meat is tender enough to break with a spoon. Served over plain rice, it is hearty and comforting.

This island punch combines Cape Verdean sugarcane spirit with honey, lime, and a hint of cinnamon. It is bright, aromatic, and stronger than it first tastes, especially when served very cold over ice.

Thin slices of pork are marinated with coconut milk, palm sugar, and fish sauce, then grilled until lightly charred and caramelized. Served with rice and quick pickles, it is a classic Cambodian breakfast plate.

These Cape Verdean pastries have a thin, crisp shell and a soft savory filling of tuna, sweet potato, onion, and hot chili. They are traditionally served as a hot snack, with the sweetness of the potato balancing the heat inside.

Bannock is prepared in many distinct Indigenous and settler traditions across Canada. This is one contemporary baked quick-bread version with a tender interior and lightly crisp crust.