Whats4Eats | International Recipes and Cooking Around the World

International Recipes and Iconic Dishes from Around the World

Campfire Cooking in a Can

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

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Risi e Bisi

Enjoy the simple flavors of this famous rice and peas dish from Italy's Veneto region.

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Spring Has Sprung

From pineapple to peas, put the early harvest to yummy use in delicious dishes.

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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 »

Janssons Frestelse

(Swedish potato, onion and cream casserole)

The name of this creamy potato side dish is Swedish for "Jansson's temptation." It's not really clear just who Jansson was — either a 19th century opera singer, or a character in an early 20th century Swedish film. Either way, an entire nation was tempted in the end. Read more »

Sos Ti-Malice

(Haitian spicy, tangy onion sauce)

The legend of sos Ti-Malice (also spelled sauce Ti-Malice) is that a gentleman named Ti-Malice served the extra spicy sauce with a meal to keep his friend Bouki from eating everything all up. It turns out that Bouki loved the sauce most of all, and he went on to rave about it to everyone he met. And so, this delicious accompaniment for fish and grilled meats is popular in Haiti to this day. Read more »

Koulourakia

(Greek Easter butter cookies)

Swirling sweet biscuits have been a part of Greek cuisine for thousands of years. The ancient Minoans, who believed snakes possessed mystical powers, ate serpent-shaped cookies. These days koulourakia twists and braids are a traditional accompaniment to any Greek Orthodox Easter celebration. Read more »

Feijoada

(Brazilian pork, beef and black bean stew)

Feijoada, or feijoada completa, is Brazil's national dish, a lusty meat and bean stew slow simmered and traditionally served as a Saturday afternoon meal. A true feijoada should contain pork, beef, and sausages, with at least one smoked item. Read more »

Tepsi Baytinijan

(Iraqi meatball and vegetable casserole)

Try some Iraqi comfort food! This deeply satisfying dish is made with layers of eggplant, tomatoes, potatoes and onions, countered by the toothsome texture of the meatballs. The vegetables melt together nicely in the heat of the oven. Tepsi baytinijan is traditionally served with rice. Read more »

Matoke

(Ugandan beef and plantain stew)

Plaintains and green bananas (matoke) are a staple part of the diet in Uganda and much of East Africa. Matoke is also the name given to a delicious, rib-sticking plantain stew that is a Ugandan national dish. Versions of matoke, also known as matooke, are served in Rwanda, Burundi and Tanzania. Read more »