Sides↗Sopa paraguaya
A dense corn and cheese bake with onion which, despite its name, is eaten with a fork.
Serves 8 peopleView recipe →
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Sides↗
Bread & baking↗Chipa
Bread rings of cassava starch and cheese, with no wheat and no yeast.
Serves 8 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 →
Breakfast↗Mas huni
Tuna worked with coconut, onion and lime, with hot roshi flatbread. The Maldivian breakfast.
Serves 4 peopleView recipe →
Breakfast↗Rolex
A vegetable omelette rolled in a chapati. Kampala street food, the name a slur of "rolled eggs".
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 →
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