Barbadian cuisine, also called Bajan cuisine, is a mixture of African, Portuguese, Indian, Irish, Creole, Indigenous and British background. A typical meal consists of a main dish of meat or fish, normally marinated with a mixture of herbs and spices, hot side dishes, and one or more salads. The meal is usually served with one or more sauces.

Belize Cuisine

Belizean cuisine is an amalgamation of all ethnicities in the nation of Belize and their respectively wide variety of foods. Breakfast often consists of sides of bread, flour tortillas, or fry jacks that are often homemade and eaten with various cheeses. All are often accompanied with refried beans, cheeses, and various forms of eggs. Inclusive is also cereal along with milk, coffee, or tea.

Bosnia and Herzegovina Cuisine

Bosnian cuisine is the traditional cuisine of Bosnia and Herzegovina. It is influenced by Ottoman, Austro-Hungarian and Balkan cuisines.

Botswana Cuisine

The cuisine of Botswana is unique but shares some characteristics with other cuisines of Southern Africa. Examples of Setswana food include pap, samp, magwinya, bogobe and mophane worms. A food unique to Botswana is seswaa, salted mashed-up meat.

Central African Republic Cuisine

Central African cuisine includes the cuisines, cooking traditions, practices, ingredients and foods of the Central African Republic (CAR). Indigenous agriculture in the country includes millet, sorghum, banana, yam, okra, yellow onion, garlic, spinach, rice and palm oil. Imported crops of American origin include maize, manioc (cassava), peanuts, chili peppers, sweet potato and tomato. Additional foods include onions, garlic, chiles and peanuts.

Chile Cuisine

Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples'

Cuisine of Italy

Italian cuisine is arguably the most influential in the world. Regional diversity is key — Neapolitan pizza, Bolognese ragù, Sicilian seafood. UNESCO recognized Neapolitan pizza-making and Mediterranean diet. National Dishes: Pizza Margherita, Pasta Carbonara, Risotto alla Milanese, Osso Buco, Tira

Fermentation — Global

Ancient preservation method. Produces kimchi (Korea), miso (Japan), sauerkraut (Germany), yogurt (Turkey), injera (Ethiopia). Drives the natural wine movement.

Guatemala Cuisine

Most traditional foods in Guatemalan cuisine are based on Maya cuisine, with Spanish influence, and prominently feature corn, chilies and beans as key ingredients. Guatemala is famously home to the Hass avocado.

Marshall Islands Cuisine

Marshallese cuisine comprises the fare, foods, beverages and foodways of the Marshall Islands, including its food-related customs and traditions. Common indigenous and traditional foods include breadfruit, coconut, bananas, papaya, seafood, pandanus and bwiro. Additional imported foods, such as rice and flour, are also a part of people's diets and contribute to the cuisine as well. The practice of food preservation is a part of the history of the islands, and continues to occur today.

Saint Lucia Cuisine

Saint Lucian cuisine is a combination of French, East Indian and British dishes. Before colonization, the Caribs and the Arawaks occupied the island, surviving on its various natural fruits and vegetables like mangoes, oranges, tangerines, avocados, and breadfruit.

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