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Chunks of sweet potato simmer in a tomato and onion base, then finish in a thick peanut sauce that clings to every piece. The result is gently sweet, savory, and rich without being heavy.

A smooth, nourishing porridge made with cassava flour and peanut paste, finished with a little palm oil for richness. It is filling without being heavy and works well as a simple breakfast or light meal.

A soothing Cambodian noodle soup built on a clear pork-bone broth, served with tender slices of pork and soft rice noodles. Fresh scallion, coriander, and lime keep the bowl light and aromatic.

These soft layered flatbreads are kneaded, rolled, coiled, and pan-fried until spotted and tender. They are ideal for tearing and eating with stews, beans, or tea.

8 regional versions

These soft, savory patties are made from well-cooked cassava leaves bound with peanut paste and crushed pumpkin seeds. They are shaped after the mixture thickens, then steamed until firm, making them a filling dish with a nutty, leafy flavor.

A creamy maritime-style chowder with tender potatoes, onion, and flaky haddock in a rich milk-and-cream broth. It should be gently cooked so the fish stays delicate.

2 regional versions

Chicken braised in a smooth tomato and peanut sauce that turns creamy and full-flavored as it simmers. It is a satisfying main dish, especially when served with plain rice.

Whole tilapia is seasoned simply and fried until the skin turns crisp and golden while the flesh stays moist. Served with lemon and onion, it is a straightforward and popular way to prepare lake fish.

Round pieces of pumpkin-enriched dough fried until puffed and golden, inspired by Chilean sopaipillas. They are lightly crisp outside, soft inside, and best served warm.

Tô is a firm millet dough served here with a common Burkinabè-style okra sauce seasoned with soumbala and baobab leaf powder. The smooth dough is shaped for scooping up the savory, lightly thickened sauce.

Smoky grilled chicken finished in a spicy palm-oil tomato sauce, a popular roadside-style preparation with bold flavor and a vivid red color. The chicken is charred first, then gently simmered so the sauce clings to every piece.

Small crab cakes with a crisp breadcrumb coating and a tender interior full of sweet crab, onion, and chile. They make a simple island-style starter with a squeeze of lime.

A classic French Canadian meat pie with a flaky crust and a gently spiced filling of pork, beef, onion, and potato. It is rich but balanced, with warm seasoning rather than heavy heat.

A classic coastal stew of bitterleaf simmered in a rich peanut sauce, finished with shrimp and crayfish for deep savory flavor. The slight bitterness of the greens balances the creamy sauce, making it a festive and unmistakably Cameroonian main dish.

A simple but deeply comforting soup of red beans cooked with onion, tomato, and a little spice. The beans soften into the broth, giving the soup a hearty texture and gentle richness.

A ceremonial grassfields dish of smooth pounded taro served with a bright yellow, spice-scented goat soup emulsified with palm oil and kanwa. The soup is warm, aromatic, and silky, while the taro is soft and elastic enough for dipping.

This sharp, lively sauce blends fresh hot chilies with garlic, lime, and herbs into a bright table condiment. It is especially good spooned over grilled meat, fried fish, or simple boiled starches.

Glutinous rice is soaked, sweetened with coconut milk and palm sugar, then wrapped around banana and steamed in banana leaves. Once cooled, the logs slice neatly into fragrant, gently sweet portions.

2 regional versions

A frothy Chilean cocktail made with pisco, lemon juice, syrup, pasteurized egg white, and bitters. Serve it very cold to adults.

A simple custard dessert baked until just set, with a lightly browned top and a delicate vanilla aroma. It is soft, spoonable, and classically served chilled or at room temperature with a dusting of cinnamon.

A robust stew of goat simmered until tender in a tomato-rich broth with okra for natural thickness. The seasoning is simple but warming, letting the meat and vegetables remain the focus.

A hearty island stew of tenderized conch simmered with tomato, sweet pepper, and a little coconut milk. The broth is savory and lightly spiced, with enough body to eat as a full meal.

This simplified, yeast-fermented banana and millet drink is inspired by Burundian urwarwa rather than presented as a definitive traditional process. Fermentation time and alcohol strength vary, so serve it only to adults and keep it refrigerated after straining.

A traditional Newfoundland boiled dinner of salted beef and hearty vegetables cooked together until the broth is deeply savory. The meat becomes tender and the vegetables soak up the rich cooking liquid.