Main dishes↗Ravitoto
Pounded cassava leaves stewed with pork and coconut milk.
Serves 5 peopleView recipe →
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Main dishes↗
Main dishes↗Panamanian ropa vieja
Shredded beef in tomato sauce with olives and capers, in the Panamanian style — drier than the Cuban.
Serves 5 peopleView recipe →
Main dishes↗Flia
A layered pie of thin batter, poured one layer at a time under a heated iron lid called a saç.
Serves 8 peopleView recipe →
Main dishes↗Tavë Elbasani
Lamb with rice under a yoghurt sauce, baked in an earthenware dish to a browned crust.
Serves 6 peopleView recipe →
Main dishes↗Kačamak
Maize porridge with potato, beaten with cheese and kajmak until it pulls into threads.
Serves 4 peopleView recipe →
Main dishes↗Ema datshi
Green chillies stewed in cheese. Bhutan's national dish, where chilli is a vegetable rather than a seasoning.
Serves 4 peopleView recipe →
Main dishes↗Poulet moambé
Chicken in a sauce of palm fruit pulp. The national dish of the Congo.
Serves 5 peopleView recipe →
Main dishes↗Liboke de poisson
Spiced fish wrapped in a banana leaf and baked in embers.
Serves 4 peopleView recipe →
Main dishes↗Tigadegena
Meat in a thick peanut sauce with vegetables. The Malian Sunday lunch.
Serves 6 peopleView recipe →
Main dishes↗Osso buco alla milanese
Veal shin braised two hours in wine and stock, finished with a gremolata of zest and garlic.
Serves 4 peopleView recipe →
Main dishes↗Rogan josh
Kashmiri lamb in a yoghurt sauce with Kashmiri chilli, red from the chilli rather than from heat.
Serves 5 peopleView recipe →
Main dishes↗Nikujaga
Beef and potato simmered in dashi with soy and mirin. The classic of Japanese home cooking.
Serves 4 peopleView recipe →
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