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St Lucian green fig salad
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St Lucian green fig salad

Green banana salad

In St Lucia, green bananas are called "figs", and green fig salad is the creamy, potato-salad-like dish that turns up at every Sunday lunch, christening and church fundraiser, next to baked chicken and macaroni pie. The firm boiled bananas are cut into chunks and tossed with mayonnaise, onion, sweet peppers, celery and parsley. It is different from green fig and saltfish, the national dish. The usual mistake is overboiling the figs, which turns them mushy; they should hold their shape like waxy potatoes. Chef's tip: dress the figs while still slightly warm with the vinegar so they absorb it, and add the mayonnaise once cool.

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60 minSri LankanBreakfast & BrunchGluten free
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Sichuan dry-fried green beans

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120 minChineseBakingVegan
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75 minArgentinianSnacks & Starters
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Buna (Ethiopian coffee ceremony)Roasted and brewed Ethiopian coffee

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30 minEthiopianDrinksVeganGluten free
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Tofu & tempeh satay with peanut sauce

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40 minIndonesianVegetarianVeganGluten free
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Chickpea & sweet potato tagine

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90 minPeruvianDessertsVeganGluten free
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Mushroom ceviche

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Pineapple tarts

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150 minMalaysianBaking
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Tai-meshi (sea bream rice)

Ehime prefecture on Shikoku farms more red sea bream than anywhere else in Japan, and tai-meshi is its signature rice. Around Matsuyama and the old fishing town of Hojo, a whole grilled fish is laid on seasoned rice and cooked in the same pot, then the flesh is flaked through the grains at the table. Down the coast in Uwajima the same name means raw bream on hot rice, but this is the cooked kind. Sea bream is a fish for celebrations in Japan, so the dish turns up at weddings and New Year as well as in station lunch boxes. Chef's tip: grill the fish briefly before it goes in the pot; the browned skin adds a toasty flavour to the rice and keeps the fish from smelling of the sea.

60 minJapaneseFish
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Bungo juiceSweet-sour bungo fruit juice

Maji ya bungo is a favourite Zanzibar street drink made from the orange, sweet-sour pulp of the bungo fruit (Saba comorensis), soaked off the seeds, blended with sugar and water and strained. It's tangy, fruity and very refreshing. Serve well chilled.

25 minAfricanDrinksVeganGluten free
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