Colonialism

A fritter of milled cowpeas fried in palm oil, served split and stuffed, rooted in Yoruba tradition and central to Bahian street food and Candomblé practice.

A Peruvian chicken stew with a chili-sofrito base, thickened with milk-soaked bread, cheese, and nuts, served with potatoes, rice, olives, and hard-boiled egg.

Skewered, roasted beef heart cubes seasoned with salt and vinegar, often basted with a garlic-onion-aji panca-beer sauce.

An Indonesian meatball made from beef surimi, often served in broth with noodles or rice.

A fertilized duck egg incubated 14–21 days, then steamed or boiled and eaten from the shell.

A Vietnamese street sandwich built on a light, airy baguette with rice flour, layered with pickled vegetables, herbs, chiles, meats, pâté, and mayonnaise.

A fudge-like milk-based sweet from the Indian subcontinent, made from khoa and sugar.

A South African baked dish of spiced minced meat with an egg-based topping.

A Hanoi dish of grilled pork—minced pork shoulder meatballs and pork belly—served with rice noodles and dipping sauce.

A moist, sweet Japanese sponge cake with Portuguese roots, adapted in Nagasaki and sold in long rectangular boxes.

A Cantonese pastry with a lard-based puff crust and egg custard filling, inspired by English custard tarts.

A bean-and-meat stew served across the Portuguese-speaking world, with regional variations in beans, meats, and accompaniments.

A Korean rolled dish of cooked rice and fillings wrapped in dried seaweed, sliced for serving.

A West African stew with peanut paste, meat, vegetables, and spices, served with rice or fufu.

A layered Filipino cold dessert served in a tall glass with crushed ice, milk, and diverse sweet components including ube jam, beans, jellies, root crops, flan, and sometimes ice cream.

A fiery Tunisian chili paste made from roasted red and Baklouti peppers, spices, garlic, and olive oil.

A strong black tea drink from mid-20th-century Hong Kong, made with Ceylon tea leaves and evaporated or condensed milk.

A savory Louisiana rice dish with African, Spanish, and French roots, built around meat or seafood, vegetables, rice, and spices.

A thick, stew-like sauce of meat, onions, carrots, and potatoes, served over short-grain rice and made with a roux of curry powder, flour, and oil.

A West African rice dish from Senegal, built on tomato-based sauce and aromatic seasonings.

A Filipino stew with oxtail, tripe, and a thick, annatto-colored peanut sauce, traditionally served with bagoong.

Two slices of toast spread with butter and kaya—a coconut jam—often served with kopi and soft-boiled eggs.

A plaited, fried dough strip soaked in cold sugar syrup or honey, originating in Afrikaner tradition.

A thin-wrapped roll with savory or sweet fillings, served fried or fresh, rooted in Indonesian and Filipino adaptations of Fujianese and Teochew spring rolls.

A spiced black tea beverage from India, made by simmering spices, brewing tea, and adding milk.

A Filipino noodle dish with Chinese origins, typically sautéed with vegetables, meat or seafood, and served with calamansi.

A Filipino stew of meat, seafood, or vegetables braised in vinegar, garlic, salt or soy sauce, and oil.

A Korean soup of whole young chicken stuffed with garlic, rice, jujube, mung bean, and ginseng, traditionally eaten in summer for health.

Skewered, grilled meat or vegetables served with peanut sauce across Southeast Asia.

A strong, sweet, chilled coffee drink made with dark-roast robusta, sweetened condensed milk, and ice.

A fiery curry dish rooted in a Portuguese-Goan pork preparation, now globally recognized in its British restaurant form.