Gluten-free dishes

Jamaica's national dish: ackee fruit, which looks and behaves like scrambled egg, with soaked salt cod.

45 min · Easy · Breakfast

A chicken soup on three kinds of potato with guascas herb, capers and cream.

100 min · Easy · Soup

A relish of roasted red pepper and aubergine, cooked down in oil to a thick paste.

150 min · Medium · Sauce

A hot thick purple corn drink with cinnamon and cloves, with fried pastries.

65 min · Easy · Drink

Cakes of precooked corn flour, griddled and split open to be stuffed.

40 min · Easy · Baking

Chicken with rice cooked in beer and saffron, with peas, peppers and olives.

90 min · Easy · Main course

Beef on a grate over wood embers, for hours, with nothing but coarse salt.

255 min · Medium · Main course

Beef seared black in burnt sugar and braised for four hours.

290 min · Medium · Main course

Steamed fermented cassava couscous with grilled fish and a sharp onion salad.

55 min · Easy · Main course

Chicken soup with rice, thickened with egg beaten into lemon juice.

80 min · Medium · Soup

Cornmeal biscuits from Elbasan, beaten by hand in a wooden bowl for the spring festival.

75 min · Medium · Dessert

A thick chicken soup with okra, bound with yolks and soured cream, a Bosnian classic.

105 min · Medium · Soup

Unbreaded wings in a sauce of hot pepper sauce and butter. Salt draws the moisture out before baking.

65 min · Easy · Snack

A thick tripe soup with white beans, chorizo and vegetables, Uruguayan winter food.

240 min · Medium · Soup

Yoghurt-marinated chicken, roasted, in a tomato and cream sauce finished with fenugreek.

70 min · Medium · Main course

Thick pancakes of ground fresh corn, folded around a soft white cheese.

40 min · Easy · Breakfast

A thick purée of taro leaves with okra and coconut milk. The Trinidadian Sunday table.

80 min · Easy · Soup

A boiled pork sausage with garlic, served with horseradish and mustard, protected by origin.

90 min · Medium · Main course

Layers of yellow potato purée with lime and ají, filled with chicken or tuna.

75 min · Easy · Salad

Raw fish in lime juice with onion and ají. It marinates for minutes, not hours — longer and it is cooked through.

20 min · Easy · Main course

A spicy vegetable relish of carrot, pepper and beans with curry. For a braai, for pap, or on its own.

40 min · Easy · Side dish

Chicken stewed without water in its own juices with tomatoes and a mountain of fresh herbs.

75 min · Easy · Main course

Strained cultured cheese with herbs and garlic, the Tajik spread for flatbread.

25 min · Easy · Snack

A savoury egg custard set on dashi and steamed, with a prawn and mushrooms inside.

40 min · Medium · Snack

Chicken braised in soy sauce with vinegar, garlic and bay. The vinegar is left unstirred for the first ten minutes.

60 min · Easy · Main course

Chicken braised with preserved lemons and olives. The sourness comes from the peel, not the flesh.

95 min · Medium · Main course

Chicken marinated in lemon under a mountain of caramelised onion with mustard.

100 min · Easy · Main course

A sauce of parsley, oregano, garlic and vinegar. A knife rather than a blender: texture matters more than smoothness.

15 min · Easy · Sauce

Bread rings of cassava starch and cheese, with no wheat and no yeast.

50 min · Easy · Baking

Pancakes of ground fresh corn, served with natilla soured cream.

40 min · Easy · Breakfast

A sour tripe soup in a creamy garlic broth, thickened with egg yolks.

270 min · Medium · Soup

Pork in an achiote and sour orange marinade, baked in banana leaves.

275 min · Medium · Main course

Rice cooked in coconut milk with caramelised coconut solids, dark and faintly sweet.

60 min · Medium · Side dish

Mashed potato with cabbage and spring onion, a lake of melted butter in the centre.

55 min · Easy · Side dish

A chicken soup with cassava, plantain and corn, cooked over an open fire.

140 min · Easy · Soup

Conch soup in coconut milk with cassava and plantain. The Garifuna cooking of the Caribbean coast.

95 min · Medium · Soup

A yolk custard baked in a water bath under a lid of burnt sugar.

65 min · Medium · Dessert

Lentil soup with rice and a vegetable tarkari. Nepal's everyday meal, eaten twice a day for a lifetime.

65 min · Easy · Main course

A lentil stew finished by pouring sizzling spiced fat over it. That step is the dish.

45 min · Easy · Main course

A thick soup of several meats and root vegetables. Celebration food, cooked for a crowd.

165 min · Medium · Soup

Chicken in a thick berbere sauce, built on a kilo of onion cooked dry until it disintegrates.

145 min · Medium · Main course

Potato pancakes from raw grated potato, fried to a crisp edge and served with soured cream.

45 min · Easy · Main course

Prawns in a tomato and lime broth, served cold with popcorn and plantain crisps.

50 min · Easy · Salad

Green chillies stewed in cheese. Bhutan's national dish, where chilli is a vegetable rather than a seasoning.

35 min · Easy · Main course

A tuna soup with cassava and pickled onion. Ecuadorians eat it for breakfast and treat it as a hangover cure.

60 min · Easy · Soup

A Cameroonian stew of finely shredded eru leaf with waterleaf and palm oil.

120 min · Medium · Main course

Large white fabes beans stewed with chorizo, morcilla and cured pork.

200 min · Easy · Main course

Boiling lamb stew in a stone bowl, topped with frothy fenugreek hulba.

160 min · Takes practice · Main course

Mutton and cabbage in layers with whole peppercorns. Four ingredients and two hours.

150 min · Easy · Main course

An Albanian bake of peppers, tomatoes and curd cheese, served in its clay pan.

65 min · Easy · Main course

Duck or chicken in a thick sauce of ground walnuts and pomegranate molasses.

180 min · Medium · Main course

Fish in a coconut curry, steamed in a cup folded from banana leaf.

60 min · Medium · Main course

Fava beans stewed to a cream with olive oil, lemon and cumin.

255 min · Easy · Breakfast

Tomatoes cooked down in olive oil with chilli and garlic to a thick sauce.

50 min · Easy · Main course

Yesterday's rice fried with black beans and Salsa Lizano. The Costa Rican breakfast, every day.

35 min · Easy · Breakfast

A clear broth of fresh tuna, cooked in water with salt and almost nothing else.

45 min · Easy · Soup

A whole pumpkin baked with rice, dried fruit and nuts. A festive dish, cut open at the table.

120 min · Medium · Main course

Lamb stewed with a mountain of herbs, beans and dried lime. The herbs are fried until nearly black.

190 min · Medium · Main course

Beef stewed with onion and paprika. There is as much onion by weight as meat, and it dissolves into the sauce.

170 min · Easy · Soup

Salmon cured for two days under a weight with salt, sugar and dill. No heat and no smoke.

20 min · Easy · Snack

A whole fish on the grate with lemon myrtle and lime, part in foil and part over direct heat.

55 min · Easy · Main course

Nile perch grilled whole over coals, with a yet onion sauce and fried plantain.

105 min · Medium · Main course

Cypriot cheese seared to a crust, with cold watermelon and mint. The island's summer plate.

30 min · Easy · Salad

Avocado, lime, onion and chilli crushed with a fork. No blender and no sour cream: both turn it into a dip rather than guacamole.

15 min · Easy · Snack

A sour soup of fermented dried greens with potato, soybeans and chilli.

55 min · Easy · Soup

A fiery red fisherman's soup on paprika, made from river fish in a cauldron.

110 min · Medium · Soup

Chicken and root vegetables wrapped and baked with smoked salt — a home version of the Māori earth oven.

180 min · Easy · Main course

Pork back fat dry-cured with garlic and spices, matured in the cold for a week.

30 min · Easy · Snack

Thin bowl-shaped pancakes from fermented rice batter with coconut milk, often with an egg.

80 min · Takes practice · Breakfast

The village salad, with no leaves in it: tomato, cucumber, onion, olives and a whole slab of feta on top.

15 min · Easy · Salad

Chickpeas whipped with tahini, lemon and iced water to a cream. The skins come off.

110 min · Easy · Snack

A thick stew of shredded beef, thickened with corn masa and mint.

150 min · Medium · Main course

A sour, porous flatbread of teff on a three-day ferment, serving as both bread and plate.

70 min · Takes practice · Baking

Lamb with potato and onion, stewed without browning. The meat is never seared, and that is the whole point.

170 min · Easy · Main course

Chopped chicken in a thin broth with ginger, garlic and chilli. Bhutanese everyday cooking.

55 min · Easy · Main course

Chicken in a marinade of scotch bonnet and allspice, smoked over pimento wood.

150 min · Medium · Main course

Rice cooked in a thick sauce of tomato, pepper and onion. The sauce is reduced dark before the rice goes in.

80 min · Medium · Main course

Chicken in a saffron marinade with onion juice and lemon, grilled over coals.

55 min · Easy · Main course

Maize porridge with potato, beaten with cheese and kajmak until it pulls into threads.

60 min · Medium · Main course

A red turkey soup with charred chillies and spices, a dish of the Q'eqchi' Maya.

160 min · Medium · Soup

Oxtail in a thick peanut sauce with vegetables, served with bagoong shrimp paste.

240 min · Medium · Main course

Pork with mushrooms and peppers, stewed in a clay pot under an egg.

95 min · Easy · Main course

Chicken cooked in a sealed clay pot without water. An Ivorian dish of slow heat.

100 min · Easy · Main course

Hand-chopped raw beef worked with spiced niter kibbeh butter and mitmita spice.

70 min · Medium · Main course

Lamb baked five hours in sealed clay with not a drop of water.

330 min · Easy · Main course

A curd bar in chocolate glaze, the Estonian dessert from the fridge.

50 min · Medium · Dessert

A pudding of ground black-eyed beans with palm oil, steamed in banana leaves.

190 min · Takes practice · Main course

Lamb fried in its own tail fat with onion and potato.

80 min · Easy · Main course

Offal and meat fried in a cauldron with onion and potato on rendered tail fat.

75 min · Medium · Main course

A dense caramel custard made on yolks alone, steamed in a metal mould.

70 min · Medium · Dessert

Spiced fish wrapped in a banana leaf and baked in embers.

65 min · Easy · Main course

Potato cakes with cheese inside, fried in achiote oil and served with a peanut sauce.

60 min · Easy · Side dish

Finnish salmon soup with potato and cream, a heap of dill and a knob of butter in the bowl.

60 min · Easy · Soup

A milk pudding set with cornflour and rose water, under a sweet syrup and nuts.

30 min · Easy · Dessert

Rabbit stewed in red wine with garlic and bay. The national dish of Malta.

135 min · Easy · Main course

A firm cornmeal porridge, cut with a thread rather than a knife.

45 min · Easy · Side dish

Sun-dried meat with turmeric, boiled and then fried with onion.

105 min · Takes practice · Main course

Tuna worked with coconut, onion and lime, with hot roshi flatbread. The Maldivian breakfast.

35 min · Easy · Breakfast

A thin crisp crêpe of fermented rice and lentil batter with a spiced potato filling.

105 min · Takes practice · Breakfast

River fish butterflied and cooked standing beside an open fire. A Baghdad dish from the banks of the Tigris.

105 min · Medium · Main course

A mild curry of beef, potato and peanuts, built on spices of the Muslim tradition.

115 min · Medium · Main course

Cassava leaves pounded with peanuts and coconut milk, with prawns. Mozambique's national dish.

115 min · Medium · Main course

Green bananas steamed in banana leaves and mashed to a purée. The staple of the Buganda table.

110 min · Medium · Side dish

A starch and cheese flatbread set in a dry pan without a drop of water.

45 min · Medium · Baking

Tanzanian fish curry on coconut milk with tamarind and curry powder.

60 min · Easy · Main course

Eggs cooked into tomatoes and green pepper. They are never beaten and rarely stirred, or you end up with ordinary scrambled eggs.

30 min · Easy · Breakfast

Meat on skewers in a tamarind and spice marinade, grilled over coals at the roadside.

40 min · Easy · Main course

Red lentils in a berbere sauce. A fasting dish eaten in Ethiopia on fast days all year round.

85 min · Easy · Main course

A soup of jute leaves, slippery in texture, with a garlic and coriander tempering.

90 min · Easy · Soup

Fresh-corn tamales with chicken, steamed in corn husks.

145 min · Takes practice · Main course

Fish stewed in coconut milk with dendê palm oil, in a clay pot.

65 min · Easy · Main course

Rice cooked in the liquid from black beans, which darkens it and gives it all their flavour.

110 min · Easy · Side dish

Collard greens stewed in peanut butter with tomato. The side to sadza in every household.

40 min · Easy · Side dish

Green bananas stewed with beef in coconut milk. A Chagga dish from the slopes of Kilimanjaro.

85 min · Easy · Main course

Rice fried with red beans. The Nicaraguan version: red beans, and no Salsa Lizano.

35 min · Easy · Breakfast

Goat meat grilled slowly over coals in large pieces, with kachumbari and ugali.

115 min · Easy · Main course

Trout baked whole with lemon and herbs, from Lake Ohrid.

50 min · Easy · Main course

The Costa Rican meat pot with cassava, squash, corn and plantain.

215 min · Easy · Soup

A chewy halwa of starch, rosewater and saffron, stirred two hours in a cauldron.

155 min · Takes practice · Dessert

Spinach blanched and blended, with cubes of paneer. Spinach must not be stewed or it goes brown.

45 min · Easy · Main course

Shredded beef in tomato sauce with olives and capers, in the Panamanian style — drier than the Cuban.

145 min · Easy · Main course

Chicken soup with ñame root and culantro. Panama's cure for a hangover and for a cold.

115 min · Easy · Soup

Cheese balls of tapioca starch — a crust outside, a stretchy hollow inside. No wheat and no yeast.

50 min · Medium · Baking

Fried corn turnovers with meat and potato under a cabbage salad.

85 min · Medium · Snack

A meringue with a crisp shell and a marshmallow centre, under whipped cream and kiwifruit.

115 min · Medium · Dessert

Meat and potatoes under an iron bell buried in embers, three hours untouched.

210 min · Medium · Main course

Rice with chicken, pigeon peas and coconut milk, browned in burnt sugar.

90 min · Medium · Main course

Chicken in a thick sauce of toasted seeds and chillies. One of Guatemala's oldest dishes.

110 min · Medium · Main course

Basil ground with garlic and pine nuts. No heat and no blender — a mortar and a cool room.

20 min · Easy · Sauce

Chicken spatchcocked and grilled over coals under a sauce of piri-piri, garlic and lemon.

70 min · Easy · Main course

Fresh coconut pounded with chilli, onion and lime. Five minutes to make and served with everything.

15 min · Easy · Sauce

Chicken braised in caramelised sugar with vegetables, the Dominican weekday lunch.

80 min · Easy · Main course

Shaved reindeer fried in butter and braised in beer, with mash and lingonberry.

65 min · Easy · Main course

Fried chicken with fried plantain and vegetables. The dish called "the director general's chicken".

75 min · Easy · Main course

Chicken in a sauce of palm fruit pulp. The national dish of the Congo.

95 min · Easy · Main course

A soup of pork and hominy in a dried chilli broth, with a pile of fresh garnishes on the table.

210 min · Medium · Soup

Pork shoulder smoked ten hours at low heat and pulled into threads.

630 min · Medium · Main course

Boiled octopus on a wooden board with paprika, coarse salt and olive oil.

75 min · Medium · Snack

A Provençal vegetable stew where each vegetable is cooked separately before they meet — otherwise it turns to mush.

65 min · Easy · Main course

Pounded cassava leaves stewed with pork and coconut milk.

115 min · Easy · Main course

Beef simmered in coconut milk for four hours, until the milk turns to oil and starts frying the meat.

270 min · Takes practice · Main course

Rice cooked with red beans in coconut milk, with thyme and a whole scotch bonnet.

110 min · Easy · Side dish

A cold rice pudding with whipped cream and almonds, under a hot cherry sauce.

85 min · Easy · Dessert

Kashmiri lamb in a yoghurt sauce with Kashmiri chilli, red from the chilli rather than from heat.

125 min · Medium · Main course

Meat in broth with brèdes mafana, a bitter green that makes the mouth tingle.

100 min · Easy · Soup

Beef pulled into strands and stewed in sofrito with peppers and olives. The meat is boiled whole in advance.

175 min · Easy · Main course

A potato cake of coarsely grated potato fried crisp on both sides. The potatoes are boiled the day before.

45 min · Easy · Side dish

A Sudanese salad of fried aubergine with peanut butter and lemon.

50 min · Easy · Salad

A whole young chicken stuffed with glutinous rice and ginseng, simmered in its own broth.

105 min · Easy · Soup

Turkey or chicken in a cold walnut sauce with garlic and spices. The Georgian New Year table.

135 min · Medium · Main course

Pork knuckle roasted to a glassy crackling, with dark beer and sauerkraut.

205 min · Medium · Main course

Spiced mince moulded onto a skewer and grilled over coals.

65 min · Medium · Main course

A ring of fermented rice batter deep-fried crisp outside and soft within.

100 min · Takes practice · Baking

Eggs poached in a thick sauce of tomato and pepper with cumin and paprika.

40 min · Easy · Breakfast

Tomato, cucumber and pepper under a cap of grated white cheese. The vegetables are cut large, the cheese grated fine.

30 min · Easy · Salad

Hilsa in a ground mustard sauce, cooked by steaming. The great fish of Bengal.

50 min · Medium · Main course

A clear mutton soup with coarsely cut vegetables and a mound of herbs in the bowl.

145 min · Easy · Soup

Lamb in a spice paste, wrapped in leaves and cooked for a full day. Oman's dish for Eid.

520 min · Medium · Main course

Home-made skyr, the Icelandic cultured dairy, strained thick, with bilberries.

50 min · Medium · Breakfast

A dense corn and cheese bake with onion which, despite its name, is eaten with a fork.

80 min · Easy · Side dish

Large pieces of pork or lamb on a spit, turning slowly over coals for two hours.

150 min · Easy · Main course

Pork on skewers in lemon, oregano and olive oil, cooked fast over a fierce heat.

35 min · Easy · Main course

A thick omelette of potato and onion, where the potato is not fried but poached in oil until it is nearly a purée.

50 min · Medium · Main course

Fish in a coconut curry soured with goraka and built on roasted curry powder.

65 min · Medium · Main course

Collard greens stewed with onion and tomato. The everyday accompaniment to ugali across East Africa.

35 min · Easy · Side dish

Mongolian salted milk tea with butter, boiled rather than brewed.

30 min · Easy · Drink

Beef skewers in a ground peanut and spice rub, applied twice — before and after grilling.

55 min · Easy · Snack

A sweet dessert cream of red beans with coconut milk, sweet potato and biscuits.

115 min · Easy · Dessert

Beef rump boiled in a clear broth, with apple horseradish and fried potatoes.

210 min · Medium · Main course

Rice with a golden crust on the bottom of the pot, made from rice, potato or flatbread.

150 min · Medium · Side dish

A cold yoghurt soup with cucumber, garlic, dill and walnuts.

20 min · Easy · Soup

White beans baked in a clay pan with onion, paprika and peppers. North Macedonia's national dish.

140 min · Easy · Main course

Meat in a thick peanut sauce with vegetables. The Malian Sunday lunch.

115 min · Easy · Main course

Green plantain fried twice, flattened between the fryings, with a garlic dip.

40 min · Easy · Snack

Apples poached in syrup and filled with walnuts under whipped cream.

60 min · Easy · Dessert

Rice steamed over a zirvak of lamb, carrot and onion. It is never stirred once it goes in.

130 min · Medium · Main course

Blood sausage with pearl barley and marjoram, baked and served with lingonberry jam.

120 min · Takes practice · Main course

Boiled cassava with pork crackling and cabbage salad, served on a banana leaf.

130 min · Medium · Main course

Rice cakes on coconut milk, cooked in a pan of hemispherical wells.

70 min · Medium · Breakfast

Chicken soup with corn-and-cheese dumplings, Paraguayan winter food.

105 min · Medium · Soup

Yemeni rice with lamb and potato, coloured with saffron and baked sealed.

150 min · Medium · Main course