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This cooling fruit drink is made from ripe soursop blended with water, lime, and sugar. It has a creamy texture, floral aroma, and gentle tartness that make it especially refreshing on a hot day.

Morogo refers to leafy greens and to dishes prepared from them in Botswana and neighboring cuisines. This version combines cooked morogo greens with tomato, onion, garlic, and peanut paste.

Serobe is a Botswana offal preparation commonly made with cleaned tripe and other beef offal. This tomato-based home version combines tripe, heart, and tongue and cooks them until tender.

Cuñapé is a Bolivian cheese bread made with cassava starch, cheese, egg, and milk. The rolls bake with a crisp exterior and chewy center.

Dikgobe is a Botswana dish of samp and beans simmered until soft and cohesive. This simple version uses sugar beans and salt.

3 regional versions

This Bhutanese-style red rice pudding is a modern home-cooking adaptation, flavored with butter, raisins, cardamom, and cinnamon.

Sajta de pollo is a Bolivian chicken dish built around yellow chile, onion, garlic, and warm spices. This version serves the sauce and chicken with potatoes and rice.

Diphaphatha are Botswana griddle breads made from a simple leavened or baking-powder dough. This quick version cooks in a dry heavy pan until browned and fully cooked.

Phaksha paa is a Bhutanese pork dish prepared in several ways with chilies and vegetables. This version simmers pork belly with dried chilies, fermented bamboo shoots, and radish.

Quindim is a glossy Brazilian coconut-and-egg-yolk custard. As it bakes, the coconut forms a chewy layer beneath the rich yellow custard.

Madila is cultured sour milk enjoyed in Botswana as a drink or accompaniment. This version uses chilled pasteurized cultured milk and cold water for a pourable consistency.

These Belizean breakfast pastries are made from a simple dough that puffs dramatically in hot oil, creating a crisp exterior and a soft, airy center. They are commonly served warm with eggs, beans, cheese, or jam.

Soto Brunei is represented here as a turmeric-scented chicken noodle soup with lemongrass, ginger, bean sprouts, egg, coriander, and lime. Soto varies widely across Brunei and the wider Malay world.

Sopa de maní is a Bolivian peanut soup with meat, vegetables, and potatoes. This version is finished with crisp potato strips, parsley, and bread.

Shakam paa is a Bhutanese dried-beef preparation with chilies and vegetables. This version pairs dried beef with radish and tomato in a light, ginger-scented broth.

Escabeche is a clear, tangy Belizean chicken soup with plenty of onion, oregano, black pepper, and vinegar. Carrot is included here as a practical home-style variation.

Salteñas are Bolivian baked pastries with a juicy, lightly sweet-and-spicy filling. This chicken version chills a gelatin-set stew before enclosing it in annatto-colored dough.

Belizean stew chicken is browned, then simmered with tomato, sweet pepper, culantro, and a small amount of browning sauce until tender. It is commonly served with Belizean rice and beans.

Garnaches are crisp fried corn tortillas topped with seasoned beans, fresh tomato and onion, and crumbly cheese. This version uses mashed black beans and is best assembled immediately before serving.

Nasi katok is a Bruneian meal of rice, fried chicken, and sambal. This version seasons the chicken with turmeric and serves it with a cooked chili-onion sambal.

Kavarma is a Bulgarian meat stew prepared in regional and household variations, often with onion, peppers, tomato, wine, and sometimes mushrooms. This version is slow-baked with pork.

Acarajé are Afro-Brazilian black-eyed-pea fritters fried in dendê oil. They are commonly split and filled; this simplified version uses a cooked shrimp-and-tomato filling.

This Brunei-style coconut chicken is a regional home-cooking adaptation. Chicken is baked beneath softened banana leaf with coconut milk, lemongrass, ginger, garlic, onion, and turmeric.

Mish-mash is a Bulgarian skillet dish of peppers, tomatoes, eggs, and sirene cheese. It is cooked until the vegetables are concentrated and the eggs are softly set.