"A great maafé effortlessly balances sweet, savory, earthy and spicy. Maafé is often called West African peanut stew, but that’s an oversimplification. Across the region, there are many versions that feature peanuts as a base, and all are greatly nuanced: For example, there’s akitiwa in Togo, nkatenkwan in Ghana and miyan taushe across northern Nigeria. This highly adaptable stew can be made with any assortment of meat, poultry, seafood and seasonal vegetables you have on hand (see Tip), but this one goes all in on produce.

"This easy dump recipe combines rich salsa, tender rice, and savory black beans with delicious toppings for an incredibly flavorful meatless main course."

"This grilled chicken, marinated in a tomato-based blend of flavorings, may be Nepali (we've eaten a version of it in Kathmandu) or it may be a Nepali chef-inspired invention, but either way it's good. Use a cleaver to cut the chicken into pieces as you wish for grilling (we usually cut legs into two, and breasts into four, for example), or ask the butcher to do it."

This is a pretty good version of the dipping sauce that Father and Sons restaurant in Ottawa serves with their sweet potato fries.

"Musakhan is the hugely popular national dish of Palestine. Growing up, Sami ate it once a week, pulling a piece of chicken and sandwiching it between a piece of pita or flatbread. It's a dish to eat with your hands and with your friends, served from one pot or plate, for everyone to then tear at some of the bread and spoon on the chicken and topping for themselves.