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This Angolan bean stew combines palm oil, tomato, aromatics, and smoked fish. It is a credible home-style variation rather than a single standardized national dish.

Kizaca is an Angolan cassava-leaf preparation commonly cooked with peanuts or peanut paste. Cassava leaves must be thoroughly cooked before eating.

6 regional versions

Trout baked with mustard, dill, and parsley is a clean, home-style island dinner that lets the fish stay moist and delicate. Lemon at the table keeps the flavors fresh and bright.

Speca të Mbushur are stuffed peppers made in several Balkan styles. This Albanian version uses beef, rice, herbs, and tomato sauce.

Chorba Frik is an Algerian soup built around freekeh, tomato, meat, chickpeas, and herbs. This lamb version simmers until the grain is tender and the broth lightly thickened.

Civet de Senglar is a Pyrenean wild-boar stew marinated in red wine with herbs and juniper. The meat is browned and braised until fully tender.

Qorma-e Sabzi is an Afghan-style lamb stew cooked with spinach and fresh herbs. This version browns the greens separately before simmering them with the tender lamb.

Chimichurri is an Argentine herb sauce with many variations. This version combines parsley, garlic, oregano, ají molido, vinegar, olive oil, salt, and pepper.

Khashlama is prepared in several Armenian styles with meat and vegetables. This beef version simmers potatoes, peppers, tomatoes, and aromatics in a light broth.

Crema Andorrana is a cinnamon- and lemon-scented custard finished with caramelized sugar. This version is cooked on the stovetop and chilled before the topping is brûléed.

Tlitli is an Algerian dish of small pasta served with chicken, chickpeas, vegetables, and an aromatic broth. This version cooks the pasta directly in the broth.

Thin slices of breadfruit turn beautifully crisp when fried, making a snack that is both hearty and addictive. A simple chili salt seasoning gives them the kind of warm spice that suits an island beachside bite.

Aush is an Afghan noodle soup with legumes, greens, herbs, and yogurt. This version uses lentils and cooked kidney beans for a hearty, thick consistency.

This island-style cold lunch of boiled potatoes, pickled herring, and a cool dill sauce. The combination is simple, bright, and deeply rooted in the Baltic pantry.

Antiguan johnny cakes are small fried breads with a lightly sweet, tender crumb. They can be served with savory dishes or simple sweet toppings.

8 regional versions

Spas is an Armenian yogurt-and-wheat soup that may be served warm or cool. The egg in this version helps stabilize the yogurt as it is heated gently.

Tolma has many Armenian meat and rice variations. This version wraps beef, rice, onion, garlic, and herbs in grape leaves and serves garlic yogurt alongside.

6 regional versions

Ballokume are Albanian cornflour cookies with a rich butter-and-egg dough and a tender, sandy crumb. This version uses a restrained batch size for home baking.

Fasule is an Albanian white bean stew with onion, carrot, tomato paste, and paprika. Soaking the dried beans overnight shortens the simmer and helps them cook evenly.

Couscous Algérien is prepared in many regional forms. This version serves steamed couscous with lamb, chickpeas, carrots, turnips, zucchini, and a spiced broth.

Funge de Bombo is a smooth Angolan staple made by cooking cassava flour into a thick, elastic porridge. It is served with stews and sauces.

6 regional versions

A hearty baked casserole of sliced potatoes, onion, cream, and herring, gently seasoned and cooked until bubbling and golden. This is a practical coastal dish built from ingredients long kept in the island pantry.

Supë me Trahana is a tangy Albanian soup made by simmering trahana until it thickens. This version serves plain yogurt at the table rather than boiling it into the soup.

This mango and cucumber salad combines red onion, mint, lime juice, and olive oil for a fresh side suitable with grilled or fried seafood.