A classic Czech dish, Vepro Knedlo Zelo is the shortened form of Veprova Knedliky Zeli which translates to roast pork, dumplings, and sauerkraut. These three delicacies are prepared separately but served together.

Khachapuri is a stuffed buttery bread that is topped with egg and cheese. It is considered a staple food in Georgia and the cooks there have prepared it in a variety of tasty ways.

Pot au Feu is a savory beef stew that originated in France and graced the tables of both the poor and rich alike. Traditionally, the dish is prepared with vegetables, spices, and meat in a large iron pot. It is served with bread.

In Estonia, blood sausages or Verivorst are made at Christmas time. It is eaten with Mulgikapsad, a type of sauerkraut, and a red berry jam.

Jollof Rice is a popular dish in West African cuisine but each region prepares it differently. Ghanian Jollof Rice can be made with or without meat. It is nutritious, flavorful and easy to prepare.

The cuisine of Gibraltar can be described as a blend between Mediterranean and British due to the inhabitants who settled there from Malta, Genoa, and Portugal and the country’s ties with Britain.

Langouste a la Vanille is a famous dish that is prepared in the Comoros Islands. It is made with fresh South African lobster that is caught regularly in the Comorian waters and newly harvested vanilla beans.

The Kriol people of Belize descended from the African slaves and Scottish woodcutters who settled there in the 17th century and as such, the local dishes like this Belizean Boil Up are largely influenced by both Scottish and African cuisine

Fijian Kokoda is a raw fish ceviche that is served in a half coconut shell or giant clam shell in the tropical islands of Fiji. It is usually made with fresh white fish such as mahi-mahi or snapper, both of which are found in the seas surrounding the islands.

Benachin is a popular Gambian dish that is prepared in one pot alone. It consists of rice, vegetables, and meat that are all cooked together.