From Haiti: Riz National

1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
2 Tbsp oil
1 cup rice, uncooked
2 cans kidney beans, drained
½ tsp cumin
¼ tsp salt
¼ tsp oregano
¼ tsp crushed red pepper flakes
2½ cups water

Preheat oven to 350°F. Fry onion, garlic and green pepper in oil until tender. In a separate bowl, combine and mix all remaining ingredients. Add the onion mixture to the bowl and stir well.
Pour mixture into a medium-sized casserole dish. Cover and bake until liquid is absorbed and rice is tender, about an hour. Stir before serving. Makes 4-5 servings.

From Indonesia: Sayur Asem (Sour Soup)

3 shallots, sliced
4 garlic cloves, minced
1 inch fresh ginger, peeled and sliced
1 red chili pepper, seeded and sliced
¾ cup peanuts, coarsely chopped
½ tsp salt
4 cups water
1 vegetable bouillon cube
2 Tbsp brown sugar
1 zucchini sliced thin
½ cup fresh or frozen green beans
½ cup fresh or frozen corn kernels
1 cup fresh or frozen spinach
½ lemon

Put 2 shallots, 3 garlic cloves, ginger, red chili pepper, ¼ cup peanuts, salt and ½ cup of water into food processor or blender and blend well. Saute 1 shallot and 2 garlic gloves, in a pot, add 3 and ½ cups water and bouillon cube, ½ cup peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes. Add zucchini, green beans, corn, and spinach. Cook over high heat until vegetables are tender, approximately 5 minutes. Just before serving, add juice from ½ lemon and stir. Makes 4-5 servings.

From Kenya: Irio

6 white potatoes, cubed
1 cup watercress (or other leafy green), chopped
1 cup peas, cooked
1 cup corn, cooked
2 Tbsp butter
salt and pepper to taste

Place potatoes in a large pot and cover with water. Cook until tender. Drain water and mash potatoes. Stir in watercress, peas, corn, and butter and mix until combined. Salt and pepper to taste. Serve hot. Makes 4-5 servings.

From Senegal: Senegalese Stew

¼ cup oil
1 large onion, chopped
4 cloves garlic, chopped
4 Tbsp tomato paste
4 cups water
1 vegetable bouillon cube
½ cup black eyed peas (pre-soaked)
2 carrots, chopped
1 sweet potato, chopped
¼ tsp hot pepper
1 ½ cups rice (uncooked)

Fry garlic and onions in oil until tender. Add tomato paste and mix thoroughly. Add 4 cups water and bring to a boil. Add bouillon cube, black-eyed peas, carrots, sweet potato, and hot pepper. Boil until peas are tender. Add rice and boil 10 minutes covered, then 10 minutes uncovered. Do not stir until the very end. Makes 4-5 servings.

From Honduras: Sopa de Capirotadas (Cornmeal Cake Soup)

Cornmeal cakes
2 cups masa harina corn flour
1 ½ cups queso blanco or mozzarella cheese, shredded
2 eggs, beaten
1 cup warm water
¼ cup oil

Mix masa harina and cheese. Add eggs and 1 cup water. Mix until dough is moist and holds together. Add more water if needed. Form dough into small patties about 3 inches in diameter. In oil, fry on each side until golden brown (about 2 minutes). Drain on paper towel.

Soup

½ cup tomato, chopped
½ cup white onion, chopped
¼ cup green bell pepper, chopped
¼ cup oil
5 cups water
1 vegetable bouillon cube
½ tsp cumin
1½ Tbsp masa harina corn flour
¼ cup chopped cilantro

Fry tomato, onion, and pepper in oil until tender. Add water, bouillon cube, and cumin. Slowly stir in masa harina to thicken soup. Bring to boil, then lower to medium heat. Add cilantro. Add cornmeal cakes carefully so they do not break. Simmer for 20 minutes. Serve over white rice, with lime wedges.