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Kapusniak is a sauerkraut and pork soup with potato, carrot, onion, bay, and allspice, served here with sour cream and dill.

Small whole fish lightly coated in seasoned corn flour and fried until crisp, then served with lime.

Harees is a long-cooked wheat and chicken porridge beaten until smooth and finished with ghee and cinnamon.

5 regional versions

A Tongan raw-fish preparation with lime, coconut milk, tomato, cucumber, pepper, and onion. Use fish sold for raw consumption and keep it cold throughout preparation.

A Turkmen-style lamb and potato skillet cooked with onion, garlic, cumin, and rendered sheep-tail fat.

Tongan sapasui is a local adaptation of chop suey, combining vermicelli, seasoned beef, cabbage, carrot, and a soy-based sauce.

This Togolese-style grilled chicken uses onion, garlic, ginger, chili, and lime for a bright, spicy marinade. It is grilled until browned while remaining juicy.

Chewy rice noodles are quickly stir-fried with shrimp, egg, and a tangy tamarind sauce, then finished with bean sprouts, peanuts, and lime. The result is a balanced noodle dish with sweet, sour, salty, and savory notes in every bite.

A Turkish tomato, pepper, onion, and egg skillet cooked until the vegetables are jammy and the eggs are softly set.

Lamb, onion, and garlic enclosed in taro leaves and slowly baked with coconut cream until the meat and leaves are tender. This is a rich Tongan-style parcel dish.

Soft Ukrainian yeast rolls brushed with garlic, sunflower oil, and parsley while hot.

A Gulf-style cracked-wheat and lamb porridge cooked until soft and finished with yogurt. The title is qualified because jareesh is prepared in several regional styles.

A savory Ugandan groundnut sauce simmered with onion, tomato, garlic, and pepper until smooth and fully cooked.

A round Turkmen-style oven bread with a shallow patterned center, sesame topping, and a chewy crumb.

Emirati chicken thareed combines a spiced vegetable stew with torn raqaq bread that absorbs the broth just before serving.

This Timor-Leste-style chicken satay reflects Indonesian influence in the region. The chicken is marinated with soy, ginger, garlic, and lime, then served with a coconut-peanut sauce.

Rice pilaf with vermicelli toasted in butter before the rice is steamed. Resting off the heat helps the grains finish evenly.

Ayimolou is a Togolese rice-and-bean dish that may be served plain or with sauces and garnishes. This tomato-seasoned version cooks the beans first, then finishes the rice in the same pot.

A clear lamb and vegetable soup with potato, carrot, tomato, garlic, bay leaf, pepper, and dill.

A chilled Tongan fruit drink made with watermelon, pineapple, coconut milk, lime, and water. Serve it very cold soon after mixing.

A semolina sweet cooked with ghee, sugar, saffron, cardamom, and rose water and topped with pistachios and almonds.

Bibinka is a coconut cake associated with Timor-Leste and other Portuguese-influenced cuisines. This rice-flour version is baked in a banana-leaf-lined pan for a tender, fragrant crumb.

2 regional versions

Malewa is associated with eastern Uganda and uses prepared bamboo shoots simmered in a groundnut sauce. Commercially prepared or properly pre-boiled shoots are essential.

Banana and commercially processed cassava flour mixed into a thick batter and fried into tender, lightly crisp fritters.