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Fragrant rice cooked in coconut milk with pigeon peas is a familiar island side for fish, stews, and roasted meats. The grains stay fluffy while the peas, onion, and herbs give the pot a savory depth.

7 regional versions

Matambre a la Pizza tops a tenderized flank-style cut with tomato, garlic, oregano, and cheese. This corrected method keeps the beef flat rather than rolling it, matching the defining pizza-style presentation.

Muamba de Galinha is an Angolan chicken stew with palm oil, okra, aromatics, and chile. This version simmers the chicken until tender and fully cooked.

Lahmajo is an Armenian thin flatbread topped with a finely spread meat mixture and baked at high heat. Lemon is served alongside.

Antiguan sweet potato pudding is prepared in several family variations. This version uses coconut milk, condensed milk, egg, butter, and warm spices.

5 regional versions

Sheer Khurma is a milk dessert with toasted vermicelli, dates, raisins, and nuts. Cardamom and rose water perfume this Afghan-style version.