Bhutanese Cuisine: Ema Datshi, Phaksha Paa, Momos. Unique flavors of Bhutan with spicy chili and cheese stew, pork dishes, and steamed dumplings.
Malagasy Cuisine: Romazava, Ravitoto, Mofo Akondro. African, French, and Asian influences in Madagascar, featuring meat stews, cassava leaves, and banana fritters.
Surinamese Cuisine: Roti, Pom, Saoto Soup. Fusion of African, Indian, Indonesian, and Dutch flavors, including flatbread, oven-baked chicken, and spiced chicken soup.
Georgian Cuisine: Khachapuri, Lobio, Chakapuli. Rich flavors of Georgia with cheese-filled bread, bean stew, and lamb stew with herbs and white wine.
Laotian Cuisine: Larb, Tam Mak Hoong, Khao Piak Sen. Unique flavors of Laos, featuring spicy meat salad, green papaya salad, and chicken noodle soup.
Senegalese Cuisine: Thieboudienne, Yassa, Mafé. Blend of African, French, and Arab influences, including fish and rice dish, marinated meat, and peanut stew.
Yemeni Cuisine: Mandi, Saltah, Zalabia. Rich and aromatic flavors of Yemen with slow-cooked meat, stew with vegetables, and fried sweet dough.
Nepalese Cuisine: Dal Bhat, Momos, Choila. Diverse flavors of Nepal, featuring lentil soup with rice, steamed dumplings, and spiced grilled meat.
Bolivian Cuisine: Salteñas, Silpancho, Api. Indigenous, Spanish, and Andean influences in Bolivia, with meat-filled pastries, breaded beef, and corn drink.