Whats4Eats | International Recipes and Cooking Around the World

International Recipes and Iconic Dishes from Around the World

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An old favorite post by the late, great Farmer Dan.

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Around the Spanish-speaking world, you can find several versions of a dessert called bienmesabe — Spanish for "tastes good to me." The original version, from Spain's Canary Islands, is an almond custard. This recipe is for bienmesabe as it's made in Venezuela. Cake or ladyfingers are layered with coconut cream and topped with meringue for a decadently rich and sweet treat. Also spelled bien-me-sabe. Read more »

Zuiji

(Chinese drunken chicken)

Chinese drunken chicken, or zuiji (醉雞), is a great dish from China's eastern coastal region that makes a delicious addition to any buffet table or party spread. The dish is simple to make. Just poach chicken pieces and then drown them in a boozy rice wine marinade. Zuiji is particularly popular in the summer months, as it is most often served cold. Read more »

Nyama Choma

(Kenyan grilled meat)

In Kenya, any gathering is an excuse for eating nyama choma, Swahili for "roast meat." From the finest restaurants to roadside shacks, roast goat meat is served up as a kind of social lubricant, often aided by copious amounts of the local beer. Read more »

Mititei

(Romanian grilled fresh sausages)

These tasty sausages, also known as mici (pronounced "meech"), are a must-have item at a Romanian barbecue, or grâtar. The story goes that mititei were created one night at a restaurant in Bucharest when the owner ran out of casings. He just formed the meat mixture into a sausage shape and cooked it directly on the grill. Patrons loved these "little ones," which is what their name means in Romanian, and mititei have been popular ever since. Read more »

Salade Niçoise

(French Provençale tuna and vegetable salad)

Light, refreshing and famous the world over, salade Niçoise (nee-SWAHZ) , from the city of Nice in southern France, puts fresh garden produce and fine Mediterranean ingredients to excellent use. You can even turn a salade Niçoise into a portable meal, using it as a filling for a sandwich called pan bagnat (see variations). Read more »

Malva Pudding

(South African apricot-flavored baked pudding)

South African Cape cuisine brings us malva pudding, a mouthwatering piece of homecooking — part cake, part pudding — that shows up at many a family gathering. This apricot-flavored dessert gets its name from the fact that it was at one time commonly served with Malvasia, a sweet dessert wine. These days it's more often nestled up against a scoop of ice cream. Read more »

Bibimbap

(Korean mixed rice bowl with toppings)

Koreans love bibimbap, and this simple rice dish is often used as a tasty way of using up leftovers. A generous helping of steamed rice is placed in serving bowls, topped with a variety of meat and vegetables and topped with a strong fermented soybean paste called gochujang. Read more »

Ewa Dodo

(Nigerian black-eyed pea stew with plantains)

Black-eyed peas (ewa) and plantains (dodo) are staple foods in Nigeria. Ewa dodo is a spicy, stewy combination of black-eyed peas and often fish served with a side of fried plantains. A Nigerian favorite, ewa dodo makes a nutritious and filling meal. Read more »

Tabaka

(Georgian chicken under a brick)

In a skillet or on the grill, chicken tabaka (Georgian: ტაბაკა) is an excellent way to cook a whole chicken quickly. The meat turns out juicy and flavorful and the skin shatteringly crisp. Read more »

Niortskali

(Georgian garlic and cilantro sauce)

The simple, straightforward flavors of this zesty Georgian garlic sauce pair well with a variety of grilled meats and poultry. Niortskali is a often served as a zesty accompaniment to chicken tabaka. Read more »