Succotash is a dish of lima beans and other vegetables sautéed together with butter and fresh herbs. The cuisine of Equatorial Guinea is one that is influenced by both the Spanish and the native tribespeople.

Cevapi is a type of skinless sausage that originated in the Balkan Peninsula during the Ottoman period. Although it is a local delicacy in Serbia, Slovenia, and Croatia, it is considered the national dish of Bosnia and Herzegovina

Istrian Jota is a popular stew eaten in Istria and other parts of northwestern Croatia. The stew is made from dried beans and smoked meats like pancetta and spare ribs.

Arroz con Pollo is a Cuban dish of rice and chicken that is cooked together with fresh herbs and flavorful spices. In Cuba, it is prepared in every home as a comfort food or dinner party meal.

More than 1000 varieties of beer are produced in Belgium and as it is a plentiful commodity, it is used in Belgian cuisines such as Carbonnades Flamandes which is a famous Belgian beef and beer stew.

Carbonada Criolla Stew: This popular Argentinian stew is a very hearty meal and it is made with beef, vegetables, and fruit.

A popular German dish is Sauerbraten which is considered one of the country’s national dishes. It is essentially a German pot roast and is made with beef, veal, or venison as the main meat

This spicy chicken dish (Poulet Nyembwe) is the national dish of Gabon. The word Nyembwe means palm oil in the Myene language which is spoken in Gabon. Essentially, Poulet Nyembwe is chicken cooked and flavored with palm oil.

Ikan Pepes is a national fish dish in East Timor. Ikan means fish and Pepes refers to the method of steaming it in banana leaves, then grilling. Ikan Pepes is made with whole fish cooked in exotic Eastern spices.

Ambuyat is a type of starch derived from the trunk of a sago palm and cooked as a delicacy in the country of Brunei. It is consumed with a two-pronged bamboo utensil known as ‘chandas’