Khash, or Pacha, is a meat stew made from animal tongues, hooves, and stomachs. It is popularly cooked in Azerbaijan and  Armenia during the cold season and eaten with lavash bread.

The region of Andalusia is famous for its cold soups, notably Gazpacho, a delicious summer soup made from fresh vegetables and bread.

Kimchi is fermented Napa cabbage and horseradishes. It is considered to be a staple in North Korean cuisine. The cabbage is seasoned with spices and salted seafood, then stored in a jar. It is eaten as a side dish

Moussaka is a staple dish in Greece. It is a layered meat and eggplant casserole which is baked with a Béchamel sauce. Lamb meat is popularly used in this dish. Moussaka is typically prepared in urban households for special occasions.

Goulash is a Hungarian simple soup or stew made from meat and vegetables. The dish is generously seasoned with paprika. Goulash can be dated back to medieval Hungary when shepherds cooked thick stews from dried meats and fresh vegetables.

Peruvian Ceviche is a delectable dish of raw fish cured in citrus juices and flavored with peppers and other seasonings. Essentially it is a type of fish salad.

Romazava is a stew made with meat and leafy greens. It is considered to be the national dish of Madagascar and is served with steamed rice at almost every meal, together with sakay, a spicy condiment made of chilies, garlic, and ginger.

Venezuela’s traditional rice, meat, and bean dish are called Pabellón Criollo. Pabellón means ‘flag’ and the rice, beans, and meat is arranged side by side on the plate, to show the colors red, white, and black of a tri-color flag. This dish is usually served along with plantains or a fried egg.

One of the most traditional dishes of the region is Sopa de Ajo or Castilian Garlic Soup. It originated as a peasant dish by shepherds; garlic and leftover bread were used to make a hot meal on cold nights.

Oven Baked Jollof Rice is the quintessential West African rice dish. Popular in many countries such as Nigeria, Ghana, Togo, Senegal, and Sierra Leone, this one-pot rice dish is also known as Benachin and Thieboudienne.