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Jamaican soursop juice
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Jamaican soursop juice

Soursop punch is a Sunday-dinner drink in Jamaica, made when a ripe, soft soursop comes from the market or a yard tree, and it is also sold in bottles at roadside juice stands. The white, custardy pulp tastes of pineapple, banana and strawberry all at once, and blended with milk, nutmeg and vanilla it becomes thick and creamy. The common mistake is blending the black seeds, which taste bitter and should not be eaten; always pick them out by hand. Chef's tip: use a fruit that gives softly all over when pressed, like a ripe avocado.

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AreekaWholemeal bread with ghee and honey

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Bradj (date-filled semolina diamonds)

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FrikkadelsFried spiced meatballs

Frikkadels came to Sri Lanka with the Dutch in the 1600s and were reinvented by the Burgher community into small, crumbed, deep-fried meatballs scented with onion, garlic, cinnamon, cloves and dill. They are party food first, piled on platters at Burgher Christmas gatherings, christenings and Colombo club teas, and they are also tucked into lamprais parcels or eaten with a sharp seeni sambol and bread. Good ones are crunchy outside and very juicy within, never dense or dry. The trap to avoid is overworking the mince and skipping the soaked bread, which together make the balls tough. Chef's tip: shape them the size of a walnut and chill them for 30 minutes before crumbing, so the coating sticks and they hold their round shape in the hot oil.

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Antiguan ducanaSweet potato coconut dumplings

In Antigua, ducana turns up beside saltfish and chop up on Saturday plates and at Independence celebrations in November, little leaf-wrapped parcels of grated sweet potato and coconut with sugar, raisins and spice, boiled until set. It cuts through the salty fish with a soft, sticky sweetness. Many cooks add a little flour; this version keeps to sweet potato and coconut and is gluten free. The common mistake is wrapping the parcels loosely, so water seeps in and they turn mushy. Chef's tip: grate the sweet potato finely on the small holes and the ducana will hold together without any flour.

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Filet américainRaw minced steak spread

Despite its name, filet américain is a Belgian classic, served in Brussels brasseries with a mound of fries, or spread on a baguette as the famous 'broodje américain': very fresh lean beef, finely minced and mixed with mayonnaise, mustard, capers, chopped onion, parsley and a dash of Worcestershire sauce and Tabasco, so it is creamy and tangy. The beef is eaten raw, so it is not for pregnant women, young children or anyone with a weakened immune system. Buy a whole piece of the freshest steak from a trusted butcher, trim it and mince it yourself just before serving; never use ready-minced beef. A common mistake is preparing it in advance; make it and eat it at once. Chef's tip: chill the meat and the bowl well and mix with a fork, not a processor, so it stays loose. Use shop-bought mayonnaise, which is made with pasteurised egg.

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AnoushabourChristmas wheat pudding

Anoushabour, 'sweet soup', is cooked by Armenian families for New Year and for Christmas, which the Armenian church keeps on 6 January; in Yerevan and diaspora kitchens a big pot is made and bowls are carried to friends. Whole hulled wheat is simmered until creamy, sweetened and filled with apricots, raisins and prunes, then topped with walnuts, almonds, pomegranate and cinnamon. A common mistake is adding the fruit early, which turns it to pulp. Chef's tip: stir in a spoon of rose water at the end and serve the pudding cool; it sets slightly and the flavours come together.

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Antiguan chop upMashed aubergine, okra and spinach

Antigua's national plate pairs fungee, a cornmeal and okra loaf, with pepperpot, and on the side there is often chop up: aubergine, okra and spinach cooked down with onion, garlic and thyme, then mashed to a soft, green-flecked purée. It is gentle, savoury and silky, and some cooks add butter or salted meat; this version is vegan and uses coconut oil. The mistake to avoid is stirring the okra too much early on, which makes it slimy; let it soften undisturbed, then mash. Chef's tip: a squeeze of lime at the end lifts the flavour and calms any okra stickiness.

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Stuffed eggs

The clever bit of the Polish Easter version is that the eggs are halved lengthways shell and all with a sharp knife, then the filling goes back into the shells and the cut sides are fried until crusty. It is a dish of the Easter breakfast and of name-day parties, served hot from the pan or cold from the fridge. The filling of mashed yolk, chives, mayonnaise and a little mustard turns golden and slightly crisp on top while staying soft beneath. Where most people go wrong is cutting with a blunt knife, which shatters the shell; use a large, very sharp knife and one firm stroke. Chef's tip: chill the boiled eggs fully before cutting so the white holds together.

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