Pie

Pitcairn food
Pie is indispensable food in the UK related countries. From chicken pie to meat pie, there’s a pie to suit many tastes.

Rice and Curry

Sri lanka food
“Rice and Curry” are the staple food in Sri Lanka. Sri Lankan food is generally spicy. A typical Sri Lankan meal consists of a “main curry” (fish, chicken or meat) as well as several other curries made with vegetable and lentils. Side-dishes include pickles, chutneys and sambols which can sometimes be fiery hot.

Bunya

Vanuatu food
Bunya is the way for cooking in an earth oven with hot rocks. A fire is made and stones are placed in the fire. The meal (pork, chicken, taro, bananas etc) and coconut milk are wrapped with banana leaf and placed on well established embers and hot stones, then slow cooked for hours.

Pelau

Trinidad Tobago food
Pelau is a one-pot dish consisting of rice, onions, chili pepper, meat or chicken, peas. They are all cooked with coconut milk and herbs. The process of browning the meat in sugar for pelau refers to a African tradition.

Guisada

Guatemala food
Guisada or Guisado (Spanish language), which translates to “stewed dish” is a slow-simmered dish that varies across the Latin America. Some people make their guisada with pork or chicken, the most common meat used, however is beef. One of the typical recipe includes meat, salt, garlic, oregano, black pepper and tomato.

Burek

Slovenia food
Burek is a family of baked or fried filled pastries made of a thin flaky dough known as phyllo. It is very popular in the cuisines of former Yugoslavian republics. It comes in many shapes and sizes, and is typically filled with from meat(burek sirni) and cheese(burek mesni).

Sambusa

Tanzania food
A crispy thin dumpling encases a spicy mix of mashed potato and grind meat, which is then folded into triangle shape then deep-fried. It’s a fantastic light meal.

Charquicán

Chile food
One of examples of Chilean cuisine in general include Charquicán, a Chilean dried beef stew. Although Charqui or Charque is a main ingredient traditionally, today fresh grind beef or horse meat can be also used. It seems easy to prepare with a lot of ingredients such as potato, onion, corn, green leaf, bean or pumpkin.

Шашлик (Shashlik)

Uzbekistan food
Шашлик (Shashlik), a skewed and grilled meat, is very popular dish throughout the former Soviet Union include Uzbekistan. It is possible to use any kind of meat for this cooking, but in such a area they use lamb or beef traditionally. The flavor of the food relies on the quality and freshness of the ingredients rather than on spices. It is often served with sliced onion and vinegar (уксус, uksus).

Манти (Manti)

Uzbekistan food
Манти (Manti) are a type of Asian dumplings filled with meat or vegetable. In Uzbekistan, they are usually served with a dipping sauce of Katik (yogurt, sour cream).

Lahm لحم

Sudan food
Sudanese had little access to seafood, and this is still evident in their cuisine. Lahm (لحم) is the term for “meat” in Arabic, and it is very important ingredient as they have been nomads. Because of Islamic population, the food predominantly halal.

Varenyky

Moldova food
Varenyky (spelled Вареники) is very popular Moldovan dish, the stuffing for these shells is so varied that recipes get evolved according to the taste palates. Various ingredients such as meat, fruits, potatoes, vegetables can be wrapped into a thinly rolled piece of dough.

Pierogi

Poland food
A national dish in Poland. Various types of Pierogi are sold and can be traced back to China. This type of dumpling is very similar to Pelmeni and vareniki. Here I post the picture of “Pierogi z Miesem” which is made of dumpling skin and meat.

Bigos

Poland food
Bigos is a traditional Polish stew using kapsta (polish sauerkraut, fermented cabbage). Many authentic recipe include tomato, Kielbasa (polish traditional sausage) and meat as main ingredients. Bigos might resemble to Russian Shchi.

Byrek

Albania food
Byrek (pron: boo-rek), the famous street side snack in Balkan area, is a baked pastry with a savory filling. The skin is very flakey flour daugh (called “fillo dough”), and the filling usually include white cheese, spinach or minced meat.

Donar

Azerbaijan food
Donar (means “rotating (grilled meat)”) is popular take-away item in Azerbaijan, which is equevalent to döner kebap in Turkey. It is called nomadic dish originating from the Turkish, also known as Gyros in Greece or Shawarma in Arabic countries. Shavings are cut off the block of meat for serving, it can be served as a bread sandwich with vegetables such as cucumber, tomato, onion, etc.

Permeni

Azerbaijan food
Although these succulent dumplings reffer to be originated in China, Azerbaijani Perimeni resembles ones in Russia and its surrounding countries. Small dumpling made with thin-skin, chopped lumb meat and some herbs. Fresh sour cream is frequently topped.

Pepper soup, Pepe soup

Nigeria food
Pepper soup, also known as Pepe soup, is a hot chili soup which is found in Cameroon, Nigeria and widely in Africa. Nigerian recipe for a classic stew might contain catfish, tripe and various kind of meat. Tomato and hot chili actually do good job for the flavor. Its name sounds delicious already!

Afritada

Philippines food
Afritada is another one of those tomato sauce based stews that was introduced in the Philippines by the Spaniards. It is a meat and vegetable stew with tomatoes like Kaldereta but is less spicy and liver paste is not used.