Draniki is a type of pancake that is made from potatoes. This nourishing breakfast dish has been prepared in Belarus since the 19th century when potatoes were the main agricultural crop.

Dumboy is considered Liberia’s national dish. Cassava is one of the country’s main agricultural crops and it is used to make dumboy, although plantains and yams are also utilized

Dal Bhat is the national dish of Nepal. It is a vegetarian lentil curry that is eaten with boiled or steamed rice. In Nepal, Dal Bhat is eaten once every day. Silverware is not used; the dish is eaten with the hands instead.

Djerma Stew is the official dish of Niger. It can be made with meat or without. Traditionally, if a meat version is being cooked, chicken is usually the meat of choice. In Niger, rice is the main staple and many stews like Djerma are eaten with it.

Lap Lap is a baked casserole, predominantly made from grated root vegetables, bananas, and coconut milk. There are many variations including vegetarian versions, and others made with pork, chicken, or flying fox meat. The casserole is wrapped in banana leaves and traditionally baked in an earth oven called an Uma. LapLap is considered to be the national dish of Vanuatu. This dish is usually prepared for special occasions on the island.

Vietnamese beef noodle soup is called Pho. Pho has both French and Chinese origins. Authentic pho is simmered for hours to maximize the flavors. In Vietnam, Pho is typically a breakfast dish.

Palusami is a dish that is common in the Pacific Islands. It is considered the national dish of Kiribati. The two main ingredients of Palusami are coconut milk and taro leaves as coconuts and taro are plentiful in the populated parts of the islands.

Crack Conch with Peas and Rice is a classic Bahamian dish featuring tenderized, fried conch served with flavorful peas and rice, celebrated for its deep connection to Bahamian seaside culture.

Beshbarmak is boiled meat with noodles. Traditionally, horse or sheep meat was used. The dish was first prepared by Kazakh nomads. The name of the dish translates to ‘five fingers’ which refers to the fact that no cutlery is used to partake in Beshbarmak and the meal is therefore eaten with the hand.