All Recipes
Showing 60 of 6729 recipes.
Entree: Comoros – Mkatra Foutra (A hearty Comorian coconut-spiced fish stew simmered with tomatoes and warm island spices)
Created by Kitchen2MyTable.com
Recipe ID: 6286
Entree: Cocos (Keeling) Islands – Roti Canai with Curry (Layered flatbread served with a fragrant coconut chicken curry)
Created by Kitchen2MyTable.com
Recipe ID: 6285
Entree: Christmas Island – Kangkung Belacan (Stir-fried water spinach with spicy shrimp paste and chilies)
Created by Kitchen2MyTable.com
Recipe ID: 6284
Entree: Chad – Karkanji (Savory Chadian stew of hibiscus leaves cooked with meat, peanut and spices, served with thick millet porridge)
Created by Kitchen2MyTable.com
Recipe ID: 6283
Entree: Cayman Islands – Central Culinary Region – Turtle Stew (Hearty Cayman Islands turtle meat stew braised with Caribbean spices and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6282
Entree: Burundi – Central Culinary Region – Ndizi Nyama (Stewed plantains cooked with seasoned beef in a tomato-spiced broth)
Created by Kitchen2MyTable.com
Recipe ID: 6281
Entree: Brunei – Central Culinary Region – Udang Sambal (Spicy stir-fried prawns in a chili-shallot sambal sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6280
Entree: Bolivia – Central Culinary Region – Trucha a la Parrilla (Whole grilled trout seasoned with citrus, garlic and Andean herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6279
Entree: Bermuda – Central Culinary Region – Bermuda Onion Tart (Savory baked tart of slowly caramelized Bermuda onions set in a creamy egg custard inside a flaky pastry)
Created by Kitchen2MyTable.com
Recipe ID: 6278
Entree: Benin – Central Culinary Region – Yovo Doko (Deep-fried West African yeast dough fritters, slightly sweet and tender)
Created by Kitchen2MyTable.com
Recipe ID: 6277
Entree: Belize – Central Culinary Region – Salbutes (Crisp fried corn tortillas topped with shredded chicken, cabbage, pickled onion, and fresh garnishes)
Created by Kitchen2MyTable.com
Recipe ID: 6276
Entree: Belarus – Central Culinary Region – Смаженка ➤ Smazhenka (Pan-fried pork in a light onion and sour cream gravy served with boiled potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6275
Entree: Bahamas – Central Culinary Region – Bahamian Chicken Souse (Cold, lime‑marinated chicken and vegetables served in a tangy pickling broth)
Created by Kitchen2MyTable.com
Recipe ID: 6273
Entree: Aruba – Central Culinary Region – Pan Bati with Stew (Pan-fried corn and flour flatbreads served with a hearty Caribbean-style meat stew)
Created by Kitchen2MyTable.com
Recipe ID: 6272
Entree: Anguilla – Central Culinary Region – Fish and Fungi (Firm seasoned cornmeal porridge served with pan-fried or stewed island fish)
Created by Kitchen2MyTable.com
Recipe ID: 6271
Entree: Angola – Central Culinary Region – Feijoada Angolana (Hearty Angolan bean and smoked-pork stew typically served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 6270
Entree: Albania – Central Culinary Region – Mish me Qepë (Braised meat cooked with slowly caramelized onions in a simple savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6268
Entree: Zimbabwe – Northern Culinary Region – Mupunga neHuku (Rice served with a hearty stewed chicken flavored with tomatoes, onions, and regional seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 6267
Entree: Western Sahara – Northern Culinary Region – زعلوك ➤ Zaalouk (Smoky cooked eggplant and tomato salad seasoned with garlic and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 6266
Entree: Wallis and Futuna – Northern Culinary Region – Poulet au Gingembre (Ginger-braised island-style chicken in a coconut-ginger sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6265
Entree: Venezuela – Northern Culinary Region – Pastel de Chucho (Layered savory pie of shredded stingray and sweet plantains)
Created by Kitchen2MyTable.com
Recipe ID: 6264
Entree: United Arab Emirates – Northern Culinary Region – لقيمات ➤ Luqaimat (Sweet deep-fried dumplings soaked in sugar and date syrup)
Created by Kitchen2MyTable.com
Recipe ID: 6263
Entree: Turkmenistan – Northern Culinary Region – Gowurdak (Traditional Turkmen slow-fried mutton with onions rendered in lamb fat until deeply browned and richly flavored)
Created by Kitchen2MyTable.com
Recipe ID: 6262
Entree: Trinidad and Tobago – Northern Culinary Region – Curry Duck (Slow-simmered Trinidadian curried duck in aromatic spices and herbs, often finished with potatoes and coconut for a rich, savory stew)
Created by Kitchen2MyTable.com
Recipe ID: 6261
Entree: Timor-Leste – Northern Culinary Region – Sasate (Timorese marinated grilled meat skewers served with a tangy tamarind-coconut dipping sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6260
Entree: Tajikistan – Northern Culinary Region – Манту ➤ Mantu (Steamed Central Asian meat-filled dumplings served with yogurt and buttery tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6259
Entree: Svalbard and Jan Mayen – Northern Culinary Region – Braised Musk Ox (Slow-braised musk ox shoulder cooked with aromatics, juniper and root vegetables until tender and richly flavored)
Created by Kitchen2MyTable.com
Recipe ID: 6258
Entree: Suriname – Northern Culinary Region – Telo (Desalted salted cod simmered in a Creole-style spicy tomato and pepper sauce served with coconut rice and fried plantain)
Created by Kitchen2MyTable.com
Recipe ID: 6257
Entree: South Sudan – Northern Culinary Region – Kawari (Hearty South Sudanese peanut and tomato stew with beef and okra, typically served with sorghum or millet)
Created by Kitchen2MyTable.com
Recipe ID: 6256
Entree: Slovenia – Northern Culinary Region – Idrijski Žlikrofi (Small filled potato dumplings from Idrija, boiled and finished with browned butter and bacon)
Created by Kitchen2MyTable.com
Recipe ID: 6255
Entree: Slovakia – Northern Culinary Region – Jelenie Ragú (Slow‑cooked venison stew with root vegetables, mushrooms and red wine)
Created by Kitchen2MyTable.com
Recipe ID: 6254
Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Saltfish and Dumplings (Salted cod stewed with Caribbean aromatics served with soft boiled flour dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 6253
Entree: Sierra Leone – Northern Culinary Region – Rice Akara (Deep-fried savory fritters made from mashed beans mixed with cooked rice, onions, and spices)
Created by Kitchen2MyTable.com
Recipe ID: 6252
Entree: Republic of the Congo – Northern Culinary Region – Makayabu (Stewed salted or dried fish cooked in a spicy tomato and palm oil sauce with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6251
Entree: Puerto Rico – Northern Culinary Region – Pastelón (Layered Puerto Rican casserole of sweet plantains filled with seasoned ground beef and melted cheese)
Created by Kitchen2MyTable.com
Recipe ID: 6250
Entree: Pitcairn – Northern Culinary Region – Coconut Crusted Fish (White fish fillets coated in shredded coconut and crisped until golden, served with a bright tropical salsa)
Created by Kitchen2MyTable.com
Recipe ID: 6249
Entree: Paraguay – Northern Culinary Region – Puchero (Hearty Paraguayan meat and root vegetable stew simmered in a savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 6248
Entree: Papua New Guinea – Northern Culinary Region – Sago with Fish (Thick sago starch porridge served with fish poached in savory coconut broth)
Created by Kitchen2MyTable.com
Recipe ID: 6247
Entree: Palestine – Northern Culinary Region – فريكة بالدجاج ➤ Freekeh bil-dajaj (Smoked green wheat pilaf cooked with spiced chicken and savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 6246
Entree: North Macedonia – Northern Culinary Region – Шопска тавче ➤ Shopska tavche (Baked Macedonian pan casserole of roasted peppers, tomatoes, and white brined cheese)
Created by Kitchen2MyTable.com
Recipe ID: 6245
Entree: North Korea – North Korean Mountain Cuisine – 떡갈비 ➤ Tteokgalbi (Grilled seasoned minced short rib patties glazed with a sweet-savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6244
Entree: Nicaragua – Northern Culinary Region – Tajadas con Carne (Fried ripe plantain slices topped with savory Nicaraguan-style seasoned beef)
Created by Kitchen2MyTable.com
Recipe ID: 6243
Entree: New Zealand – Maori Cuisine – Fried Bread with Mince (Deep-fried bread pockets filled with seasoned minced meat)
Created by Kitchen2MyTable.com
Recipe ID: 6242
Entree: New Caledonia – Northern Culinary Region – Fish in Banana Leaves (Fish steamed in banana leaves with coconut milk and island herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6241
Entree: Mozambique – Northern Culinary Region – Caril de Caranguejo (Mozambican coconut-based crab curry cooked with tomatoes, spices, and cilantro)
Created by Kitchen2MyTable.com
Recipe ID: 6240
Entree: Montenegro – Northern Culinary Region – Burek (Baked layered phyllo pastry filled with seasoned ground meat and onions)
Created by Kitchen2MyTable.com
Recipe ID: 6239
Entree: Mongolia – Northern Culinary Region – чанасан мах ➤ Chanasan Makh (Traditional boiled meat dish of tender mutton or beef served simply with its clear broth)
Created by Kitchen2MyTable.com
Recipe ID: 6238
Entree: Micronesia – Northern Culinary Region – Taro Leaf Stew (A coconut-milk based stew of tender taro leaves, starchy root vegetables, and fish or pork)
Created by Kitchen2MyTable.com
Recipe ID: 6237
Entree: Mauritius – Northern Culinary Region – Dholl Puri (Thin flatbread stuffed with seasoned ground yellow split peas, traditionally served with chutney and curry)
Created by Kitchen2MyTable.com
Recipe ID: 6236
Entree: Mauritania – Northern Culinary Region – لخ ➤ lakh (Creamy sweet millet porridge cooked with milk and fermented milk, served with butter and often with dates)
Created by Kitchen2MyTable.com
Recipe ID: 6235
Entree: Martinique – Northern Culinary Region – Vivaneau Grillé (Whole grilled red snapper seasoned in Martinican Creole style)
Created by Kitchen2MyTable.com
Recipe ID: 6234
Entree: Madagascar – Northern Culinary Region – Henan-kisoa sy Tsaramaso (Northern Malagasy pork and bean stew simmered with tomatoes and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6233
Entree: Luxembourg – Northern Culinary Region – Quetschentaart (Rustic plum tart made with a sweet yeast dough topped with halved European plums)
Created by Kitchen2MyTable.com
Recipe ID: 6232
Entree: Lithuania – Northern Culinary Region – Kepta žuvis (Pan-fried breaded fish fillets, commonly served with boiled or mashed potatoes and lemon)
Created by Kitchen2MyTable.com
Recipe ID: 6231
Entree: Kyrgyzstan – Northern Culinary Region – Чучук ➤ Chuchuk (Hearty boiled lamb with hand-cut flat noodles and onion broth)
Created by Kitchen2MyTable.com
Recipe ID: 6230
Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama Ma Te Roro (Baked island tuna and breadfruit cooked in rich coconut cream)
Created by Kitchen2MyTable.com
Recipe ID: 6229
Entree: Guadeloupe – Northern Culinary Region – Vivaneau Grillé (Grilled red snapper prepared with a Creole-style citrus and herb marinade)
Created by Kitchen2MyTable.com
Recipe ID: 6228
Entree: Greenland – Northern Culinary Region – Arfeq (Traditional Greenlandic reindeer stew made with root vegetables slowly simmered until tender)
Created by Kitchen2MyTable.com
Recipe ID: 6227
Entree: Tunisia – Sahel Coast – Kamounia (Cumin-scented Tunisian stew of braised beef often enriched with liver, garlic, and tomato)
Created by Kitchen2MyTable.com
Recipe ID: 6226
Entree: Switzerland – French Swiss – Escalope de Veau à la Crème (Pan-seared veal cutlets finished in a rich white wine and cream sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6225