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.

Jollof Rice Coconut Milk is a one-pot rice dish. It is popular in many West African countries including Nigeria, Ghana, Togo, and Senegal. This dish originated during the Jollof Empire and this is where it gets its name.

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.