Featured recipe

Tapao de pescado

Fish and green plantain stew

Quibdó's riverside kitchens and the villages along the Atrato and Baudó rivers make tapao, which simply means 'covered': fish and chunks of green plantain cooked in a little water and a refrito of onion, tomato and herbs, with the pot sealed under a plantain leaf and a lid so it all cooks in its own steam. There's no coconut, unlike the Pacific's encocados, so it tastes clean and brothy, of fish and herbs, with the plantain soaking up the juices and thickening them slightly. It's a weekday dish, often made with bocachico or other river fish, and eaten from deep plates with a spoon and fingers. Adding the fish with the plantain from the start is a common slip; the plantain needs a head start or the fish falls apart before the plantain is tender. Chef's tip: if you can find bocachico or another river fish, use it; otherwise sea bream or tilapia steaks with the bone in give the broth the best flavour.

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75 minScandinavian Fish

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33 min

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10 min

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Aloo ke gutkePotato cubes with mountain spices

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40 min

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35 min

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50 min

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120 min

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25 min

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13 min

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60 min

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Jingalov hatsWild greens flatbread

Jingalov hats comes from Artsakh (Nagorno-Karabakh), where women in Stepanakert markets would roll the dough around armfuls of greens and cook the flat parcels on a hot saj in front of the queue. The filling is nothing but herbs and leaves, ten to twenty kinds when spring greens are at their best: sorrel, spinach, dill, coriander, spring onion, beet leaves, mint and nettle, wilted with oil and salt. The bread is eaten hot from the griddle at Easter and through Lent, folded in half and dripping with green juices. Displaced families now sell it in Yerevan, where it has become a street-food symbol of home. Chef's tip: mix at least six different greens and keep some sharp ones such as sorrel or lemon juice in the mix; with spinach alone the filling tastes flat.

65 min

Armenian Breads & Parathas

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JingisukanGrilled lamb and vegetables

When the cherry trees bloom in Sapporo in early May, parks fill with groups grilling lamb on ridged, dome-shaped pans, and the city's beer halls serve it all year. Named after Genghis Khan, the dish grew up after Hokkaido began raising sheep for wool in the early 20th century. In the Sapporo style, plain lamb is seared on the hump of the pan while bean sprouts, onion and pumpkin cook on the rim in the dripping juices, and everything is dipped in a fruity soy sauce. No domed pan? A heavy frying pan or flat griddle works well. Chef's tip: grease the pan with a piece of lamb fat rather than oil, as it gives the vegetables a rich, meaty flavour.

40 min

Japanese Meat

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Jiufen taro ballsTaro balls in syrup

Jiufen, the old gold-mining town clinging to the hills above Taiwan's northeast coast, is famous for bowls of chewy purple taro and orange sweet potato balls, eaten in steep teahouses with a view of the sea. Shops serve them hot in a light sugar syrup in winter and over shaved ice in summer, often with mung beans or red beans. They are just steamed root vegetables kneaded with tapioca starch, so they're naturally gluten free and have a bouncy, QQ chew Taiwanese people love. Chef's tip: knead the starch into the vegetables while they are still hot; the heat partly cooks the starch and makes the dough smooth and pliable.

60 min

Taiwanese Desserts

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Jodhpuri kabuliLayered vegetable rice

Jodhpuri kabuli is a celebration rice from Marwar that has nothing to do with chickpeas; the name refers to its rich, layered style. Rice is stacked with vegetables simmered in spiced yogurt and milk, crisp fried bread cubes, cashews, raisins and saffron, then steamed under a lid so the bread absorbs the juices while the top stays crunchy. Jodhpur families cook it for weddings and festive lunches, and it is eaten on its own with raita or kadhi. A common mistake is layering the bread at the bottom, where it becomes soggy; it belongs in the middle and on top. Chef's tip: cook the rice only until it still has a firm bite, because it will finish cooking during the dum.

75 min

Indian Rice & Grains

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