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Nigerian deep-fried fritters of skinned, blended black-eyed peas.
Nigerian steamed pudding of blended black-eyed peas, peppers and oil.
Slices of ripe plantain shallow-fried in oil until caramelized.
East African fried dough triangles with coconut milk and cardamom.
Egyptian rice, lentils and pasta with tomato sauce and fried onions.
Egyptian stewed fava beans mashed with oil, lemon, garlic and cumin.
Moroccan tomato soup with lentils, chickpeas, lamb and herbs.
Moroccan steamed couscous under a stew of vegetables and chickpeas.
Latin American rice fried with black beans, onion and bell pepper.
Brazilian beans stewed in their broth with bacon, onion and garlic.
Mexican pinto beans cooked soft, then mashed and fried in lard.
Mexican rice fried, then cooked in tomato puree and chicken broth.
Mexican corn masa with lard, filled with red chile pork and steamed.
Mexican pork and hominy soup in red chile broth, with fresh toppings.
Tortilla chips simmered in red salsa, topped with crema and cheese.
Mexican grilled corn on the cob with mayonnaise, cotija and chili.
Chicken in mole poblano, a Mexican chile, nut and chocolate sauce.
Latin American ground beef hash with tomato, potatoes and olives.
Salvadoran corn cakes stuffed with beans and cheese, with slaw.
Chicken simmered with rice, sofrito, peas and annatto seasoning.
Peruvian beef, onion and tomato stir-fry with fries, served on rice.
Brazilian baked cheese rolls of tapioca starch, eggs and cheese.
Brazilian cassava flour toasted in butter with crisp bacon and onion.
Brazilian teardrop croquettes of shredded chicken, breaded and fried.