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Silpancho is a Bolivian plate of a thin breaded beef cutlet served with rice, potatoes, egg, and fresh tomato-onion salsa. The components are prepared separately and assembled just before serving.

Sogan-dolma is a Bosnian dish of onion layers filled with meat and rice and simmered until tender. This version cooks the rolls in a light tomato-and-stock sauce.

Poulet grillé béninois is represented here as a spatchcocked chicken seasoned with onion, ginger, garlic, lime, paprika, and chili. Grilling or roasting gives the chicken a browned exterior while the meat stays juicy.

A Bermuda fish sandwich commonly combines fried local-style fish, raisin bread, tart sauce or mayonnaise, hot sauce, and crisp toppings. This version includes a vinegar-dressed slaw and tomato.

Keropok udang are shrimp-and-tapioca crackers that are steamed, thinly sliced, thoroughly dried, and fried so they puff. The drying stage is essential for the final texture.

Moqueca baiana de peixe is a Bahian fish stew with tomato, peppers, coconut milk, coriander, lime, and dendê oil. This version uses tilapia and is served with rice.

Akassa is a tangy cooked porridge made from fermented corn dough. It is served here with moyo, a spicy tomato-and-onion sauce, as one common Beninese pairing.

Humintas are Bolivian fresh-corn preparations made in sweet or savory forms and cooked in corn husks or baked. This version bakes a lightly sweet corn-and-cheese filling in husks.

Ambuyat is Brunei’s best-known sago-starch preparation, stirred with hot water until glossy and elastic and eaten with flavorful dips. This version pairs it with a spicy fermented-fish and lime sauce.

Fire-roasted eggplant is mashed with mustard oil, onion, chili, and garlic into a rustic side with deep smokiness and sharp heat. It is simple, punchy, and especially good with plain rice and dal.

A simple homemade lime drink made with fresh juice, water, and sugar, served cold for relief from the heat. Its sharp, clean flavor is a longtime island favorite.

Funchi is Aruba’s everyday cornmeal staple, cooked until thick and smooth and served alongside saucy stews and soups. It can be eaten soft straight from the pot or cooled until firm enough to slice.

Cassava pone is a dense, moist baked dessert made with grated cassava, coconut, sugar, and warm spices. Use peeled sweet cassava, squeeze out the liquid, and bake the mixture thoroughly before cooling and slicing.

5 regional versions

Thin griddled flatbreads stuffed with a generous layer of chopped herbs and greens. They cook quickly until lightly blistered, then are brushed with butter and served warm.

An ultra-thin Bahraini flatbread cooked on a very hot surface until lightly crisp around the edges, ideal for serving with stews or eating fresh while still warm.

Delicate hand-shaped pastries with a tender buttery dough and a fragrant hazelnut filling scented with cardamom. They bake to a pale golden finish and are prized for their soft crumb and fine texture.

A glossy Bahraini confection thickened with starch and enriched with ghee, perfumed with saffron, rose water, and cardamom, then finished with crushed almonds.

2 regional versions

This old-fashioned Barbadian dish is hearty and deeply savory, made by cooking pigeon peas with cured meats and finishing the pot with cornmeal until it turns thick and spoonable. It is especially associated with Christmas tables and family gatherings.

A slow-braised beef stew with sweet onions, dark ale, and a silky sauce gently thickened with mustard-coated bread. It cooks down into a rich, glossy dish that is especially good with fries or mashed potatoes.

These tender pan-fried curd cheese cakes have a delicate crust and a soft, lightly sweet center. They are a beloved breakfast and tea-time dish, especially good with a spoonful of sour cream.

These classic grated potato pancakes are fried until deeply golden with lacy, crisp edges and a soft center. Served hot with sour cream, they make a simple Belarusian-style breakfast or light meal.

7 regional versions

These crisp pastries have a flaky shell and a warmly spiced filling of potato, cauliflower, and peas. They are a classic tea-time snack, best served hot when the crust is still shatteringly crisp.

A simple, hearty soda-style bread with a crusty outside and soft interior. Traditionally linked to campfire cooking in the bush, damper remains a quick and comforting loaf for sharing warm.

A hearty Azerbaijani soup of slow-cooked lamb, chickpeas, chestnuts, and potatoes in a saffron-scented broth. The long simmer gives it a deep, comforting flavor and a silky, rich finish.