This article has been contributed by one of our guest bloggers.
Want some inspiration for lunch or dinner?
We’ve scoured the four corners of the world to come up with these 14 international recipes that will transform your meals times with flavours, aromas and textures, that will take your taste buds to levels you never knew existed.
From Albanian Tavë Kosi, and Nigerian Beef Suya, to St Lucian Saltfish, and Syrian Kibbeh Bil Sanieh, allow us to take you on a culinary journey around the globe.
Pepperpot is the national dish of Guyana.
It takes the form of a delicious and hearty meat-based stew that typically features braised beef.
Infused with clove, cinnamon, thyme and wiri wiri peppers – which is a small red pepper that is native to this South American country - pepper pot is traditionally eaten for breakfast on Christmas morning along with Guyanese plait bread.
As its name suggests this dish can pack a sporty punch. But it is comfort food at its absolute best.
Tavë Kosi (Albania)
Albanian food might be new to you, but once you’ve tried Tavë Kosi you’ll definitely want to find out more about it.
Made of lamb and rice, this easy to make recipe is baked with eggs and yoghurt and seasoned with garlic and oregano.
The dish originates from the Albanian city of Elbasan and is not one to cook when you are really hungry, as the aromas will have you salivating more than Pavlov’s dogs.
It can be a bit heavy on the calories, so it might be an idea to use 0% fat Greek yoghurt when you make this one.
Bolon de Verde (Ecuador)
A very popular dish in Ecuador, Bolon de Verde is a great option for breakfast or lunch.
Made from mashed green plantain, these tennis ball sized dumplings are stuffed with chorizo, pork, chicharrones or cheese, and deep fried until they are golden and crispy.
Delicious, and extremely moreish, it derives from the coastal region of Ecuador. Translating as ‘big ball of plantain’, its name really does not do justice to how wonderful it tastes.
Lap Lap (Vanuatu)
If you have ever been to Vanuatu, the chances are you would have seen Lap Lap everywhere.
Essentially a baked casserole, Lap Lap is normally made from banana, breadfruit, yams or taro that have been soaked in coconut cream.
Cooked in an underground stone oven, it has a pudding-like consistency and tastes delicious. Usually, the dish is served on special occasions and can often also include pork, chicken, beef or other meat.
Saltfish (Saint Lucia)
Saltfish has been a staple of the Caribbean, and in particular Saint Lucia, since the 16th century.
Often referred to as bacalao, baccalà, bacalhau or dried fish, it is a white, meaty and fresh fish (usually cod) that has been cured with dry salt, then soaked overnight, before being preserved.
Salt fish is typically made by sautéing it with tomatoes, thyme, hot pepper and lots of onions. It is usually eaten with rice, roti, dhal and ‘bakes’ which is a kind of fried dough.
If you are looking for a tasty and filling snack for lunch, then Khachapuri may well fit the bill.
A staple in the European country of Georgia, this deliciously moreish yeasted bread is stuffed with Imeretian cheese, that is seasoned with salt, and sometimes has egg yolks and butter included as well.
Served throughout the country, the style, ingredients and shape of khachapuri vary depending on its different regions. But its taste is one you won’t be able to get enough of.
Colcannon Potatoes (Ireland)
When it comes to winter warming comfort food, Colcannon is a real winner.
Traditionally made from only four ingredients, potatoes, cabbage, milk and butter, this classic Irish recipe goes wonderfully well with lamb chops, vegetables and soda bread.
Usually associated with St Patrick’s Day, the great thing about this dish is that it is cheap to make.
If you love street food, then Beef Suya is something you should really enjoy.
Taking the form of skewers of charred, smoky beef that has a distinctly nutty and spiced flavour, this delightful dish will have you smacking your lips with delight.
Best served with tomatoes, raw onion, lettuce, coriander and a squeeze of fresh lime juice, this meat is made from an intriguing spice rub that includes ground peanuts and several different types of seasoning.
This creates a taste sensation unlike any you would have had before, and should ensure this meal becomes a regular on your lunch or dinner rota.
Djerma Stew (Niger)
Not to be confused with Nigeria, the Africa country of Niger has a must try dish of its own - Djerma stew.
A dish that has been handed down through the generations, this simple, yet hearty stew is traditionally made with chicken.
For extra flavour, it also contains garlic, onions, tomatoes, curry powder, paprika, thyme, and bouillon cubes as its base.
Once boiled, a selection of veggies and herbs are then added to the stew. This includes the likes of chives, carrots, parsley and bay leaves. Finally, peanut butter is added to it to thicken and enrich it.
When it’s ready, it is generally served as a lunch meal with rice.
If you believe that food tastes best with your hands, then you should really enjoy Besbarmak.
Kazakhstan’s national dish is an ebullient combination of boiled meat, egg noodles and an onion type broth - that is usually served on large communal plates and shared between numerous people.
The term Besbarmak means ‘five fingers’ in reference to the fact that nomads traditionally ate this dish with their hands.
You’ll probably want to stick to cutlery, but if you do have it as a dinner, then serve it with potatoes and a nice coleslaw for a very filling meal.
Kibbeh Bil Sanieh (Lebanon/Syria)
Whether it originated in Lebanon or Syria is very much up for debate. However, what is not up for debate is how delicious Kibbeh Bil Sanieh is.
Comprised of two layers of kibbeh, which sandwiches an additional layer of ground beef, onions, spices and pine nuts, this dish is baked and then plated up, very much like a cake, in a wedge.
Accompanied by salad and yoghurt, this makes for an excellent lunch.
Langouste à la vanille (Comoros Islands)
Fancy a bit of seafood? Then why not take inspiration from the Comoros Islands?
Langouste à la vanille is a delicious French influenced meal that is traditionally made from South African lobster. Although any local lobster will suffice, as will scallops, prawns or even langoustines.
It also features vanilla beans which is a key ingredient, in addition to white wine, butter, clove sprouts, spinach, Vidalia onions, white wine vinegar and salt and pepper.
Overall this meal is decadent and rich in flavour and will instantly make your taste buds sing like an American gospel choir.
Originating out of the Andean Mountain ranges all the way back in the 16th century, Anticucho is a dish that has satisfied millions of Peruvians over the years.
A skewered beef or chicken heart that is made in a similar fashion to a Mediterranean shish kebab, it is found in street carts and food stalls around the country.
Typically, the meat is marinated in red wine vinegar, as well as spices like cumin, garlic and aji pepper. This gives it a very fruity flavour when roasting it, which you are sure to fall in love with.
If serving as a main meal, the Anticucho will go well with boiled or mashed potatoes, carrots and corn.
Mohinga is a very popular breakfast dish from Myanmar, which you may want to try for lunch, or a lighter dinner.
Comprised of fine, usually round, rice noodles that is served in a herbal broth of fish and shallots, this dish has big bold flavours.
For extra texture, and to bulk it up, it is often topped with sliced hard-boiled eggs, deep fried vegetables or even drops of lentil batter. While a few dried chilli flakes and a squeeze of lime juice lift the dish to the next level.
So, there you have it!
We’ve taken you around the world with these 14 international recipes, so it's down to you now to take the leap of faith.
All the dishes above can be made in the comfort of your very own kitchen, so be sure to check out the catalogue from Kmart to find the ingredients you need.