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Banitsa is a Bulgarian pastry made in many shapes with thin dough and fillings. This version layers phyllo with sirene cheese, eggs, yogurt, butter, and baking soda.

Feijão tropeiro is a Brazilian dish of beans mixed with cassava flour and savory additions. This version includes bacon, sausage, collard greens, and egg.

Seswaa is a Botswana dish of slowly cooked beef that is pounded or mashed into fine shreds. Salt is traditionally the principal seasoning, and the reduced cooking liquid keeps the meat moist.

Ćevapi are small skinless grilled minced-meat pieces served throughout Bosnia and Herzegovina, commonly with somun, onion, and condiments. This version combines beef and lamb.

Hoentay are buckwheat dumplings associated with Bhutan’s Haa Valley and are commonly filled with turnip greens, cheese, and aromatics. This version is steamed and served with butter and sesame.

Suja is Bhutanese butter tea, a savory drink made with strong tea, butter, salt, and sometimes milk. It is whisked or churned until smooth and lightly frothy.

Bogobe jwa lerotse is a Botswana sorghum porridge flavored with lerotse melon. The melon is cooked until soft before the sorghum flour is stirred in.

Api morado is a warm Bolivian purple-corn drink thickened lightly and scented with cinnamon, clove, and citrus. It is commonly served hot at breakfast or with pastries.

Atassi is a Beninese rice-and-cowpea dish served in several forms, often with chili, oil, or sauce. Cooking the cowpeas before adding the rice keeps both components tender without turning the rice mushy.

Seri muka is a two-layer sticky-rice cake topped with pandan coconut custard. The rice layer is steamed before the custard is added and gently set.

Phane are mopane caterpillars eaten in Botswana in several preparations. This stew uses cleaned dried phane with tomato, onion, garlic, and chili.

3 regional versions

Bob chorba is a Bulgarian bean soup scented here with paprika, bay leaf, and dried savory. Using cooked beans keeps this version practical for a weeknight.

This Bermuda-style bread pudding uses raisin bread, custard, molasses, nutmeg, and dark rum. It bakes until the center is fully set but still moist.

Brigadeiro is a Brazilian sweet made by cooking condensed milk, cocoa, and butter until thick, then rolling the cooled mixture in sprinkles.

Sauce graine is a palm-nut-based sauce or stew prepared in several West African cuisines. This Beninese-style version combines palm nut sauce with smoked fish, tomato, chili, and fish stock.

2 regional versions

Shopska salata is a Bulgarian chopped salad of tomato, cucumber, pepper, onion, parsley, and grated or crumbled sirene cheese. It is dressed simply and served immediately.

Shamu datshi is a Bhutanese mushroom-and-cheese dish. This version uses a modest amount of water so the mushrooms and datshi form a spoonable sauce.

Tarator is a chilled Bulgarian yogurt-and-cucumber soup with garlic, dill, walnuts, and oil. It is served cold and should remain refrigerated until serving.

2 regional versions

Yovo doko are Beninese yeast-raised fried dough balls with a lightly sweet interior and golden crust. A small dusting of powdered sugar is optional for serving.

10 regional versions

Ablo are lightly sweet, fermented steamed cakes commonly made with rice and, in some versions, corn. This home-scale recipe uses rice flour, corn flour, and yeast for a soft, airy crumb.

2 regional versions

Jasha maru is a Bhutanese chicken stew with ginger, garlic, tomato, onion, and chilies. The broth is kept light while the chicken cooks through and remains tender.

Bosanski lonac is a Bosnian slow-cooked pot of layered meat and vegetables. The ingredients vary by household; this version uses beef, pork ribs, cabbage, potatoes, carrots, and tomato.

Tapai is a sweet fermented rice preparation found in Brunei and across Southeast Asia. This version uses cooked jasmine rice and a commercial ragi starter, then refrigerates the tapai once fruity and lightly syrupy.

Klepe are Bosnian meat-filled dumplings served with garlicky yogurt and paprika butter. The dough is rolled thin, filled, sealed, and boiled until tender.