Dinner Ideas • Recipes from 193 Countries
Stuck on what to cook for dinner? Dinner Ideas brings easy dinner recipes from 193 countries — signature dishes with ingredients, steps, nutrition and pairings.
Countries
193
Cuisines Covered
Meal Times
4 Slots
Breakfast to Snack
Nutrition
100%
Recipes with Nutrition
Showing 25–36 of 2290 dinner recipes
Angola
1h 30m
This muamba de galinha recipe browns garlic-marinated chicken in red palm oil, then simmers it with tomato, butternut squash and okra until the sauce turns deep orange and thick. One serving is about 410 g.
Comfort & Warmth
Slow-simmered chicken in red palm oil with okra, squash and tomato.
Angola
1h 10m
This angolan calulu recipe layers soaked salted cod and fresh tilapia with okra, eggplant, tomato and spinach, then simmers everything slowly in red palm oil. One serving is about 450 g.
Comfort & Warmth
Layered fish, okra, eggplant and greens simmered slowly in red palm oil.
Angola
25m
This funge recipe stirs cassava flour into boiling water until it turns smooth, stretchy and glossy — the plain, gentle staple that carries Angola's stews. One serving is about 290 g.
Comfort & Warmth
Smooth, stretchy cassava porridge stirred by hand — the plate every Angolan stew is eaten with.
Benin
1h 10m
This benin peanut sauce recipe braises chicken thighs in a creamy sauce of ground peanuts, tomato and chilli until the meat falls tender, then ladles it over steamed rice. The sauce starts thin and pale, then thickens and darkens as the peanut butter cooks down — that slow change is the whole dish. One serving is about 575 g.
Comfort & Warmth
Slow-braised chicken in a creamy tomato-peanut sauce, served over rice.
Benin
2h 50m
This benin akara recipe turns peeled black-eyed peas into golden, fluffy fritters — crisp outside, soft and steaming inside. The secret is the whisking: beat the batter until it lightens and foams, and the fritters puff up in the hot oil. One serving is about 118 g, three fritters.
Street Snack & Sharing
Crisp golden fritters of peeled black-eyed peas, whisked light and fried hot.
Benin
55m
This amiwo recipe cooks cornmeal inside a tomato, onion and palm-oil sauce until it turns into a firm, red-gold dough — not a sauce poured over a dough, but a dough that is born in the sauce. It is scooped into a mound and eaten with fried fish and a fresh tomato-onion relish. One serving is about 340 g.
Comfort & Warmth
Firm red cornmeal dough cooked in tomato, onion and palm oil.
Botswana
4h 20m
This seswaa recipe simmers bone-in beef for hours in salted water with onion and bay, then pounds it into soft, juicy fibres the way Batswana cooks have done it for generations. One serving is about 263 g.
Celebration & Comfort
Slow-simmered bone-in beef, pounded by hand into soft, rich fibres.
Botswana
40m
This bogobe jwa logala recipe stirs sorghum meal into hot milk and water, then cooks it gently for 35 minutes until it turns into a soft, creamy breakfast porridge. One serving is about 600 g.
Gentle Morning Energy
Soft sorghum porridge slowly cooked in fresh milk until creamy.
Botswana
35m
This morogo recipe cooks wild spinach leaves — amaranth or cowpea leaves — with sweet onion, tomato and a little oil until they turn silky and deep green. One serving is about 210 g.
Everyday Nourishment
Wild leafy greens gently steamed with onion, tomato and garlic.
Burkina Faso
2h 5m
This poulet bicyclette recipe grills a whole free-range chicken over charcoal after a long soak in a punchy marinade of mustard, garlic, ginger, lemon and scotch bonnet, with a crushed bouillon cube for the savoury depth street vendors are known for. The skin turns crisp and dark at the edges while the meat stays juicy, and the whole bird is carved at the table. One serving is about 290 g.
Hearty & Satisfying
Char-grilled free-range chicken in a mustard, garlic and chilli marinade, served hot off the grill.
Burkina Faso
1h 15m
This riz gras burkina faso recipe is the national dish of Burkina Faso: long-grain rice simmered in a rich tomato, onion and stock base with bone-in chicken, carrots, cabbage, eggplant and peppers, until every grain is stained orange-red and the vegetables sit proudly on top. It is a party dish, cooked in one big pot and served straight from it. One serving is about 490 g.
Comfort & Sharing
One-pot tomato rice cooked with chicken and vegetables, made to feed a crowd from a single pot.
Burkina Faso
1h
This babenda recipe is Burkina Faso's beloved one-pot of leafy greens: spinach and sorrel braised soft with broken rice, ground peanuts and soumbala, the fermented locust beans that give the dish its deep, funky, almost cheese-like savour. It is humble, filling and completely plant-based, and it tastes like nothing else you have cooked. One serving is about 375 g.
Light & Leafy
Slow-braised leafy greens with broken rice, peanuts and soumbala, served soft and savoury from one pot.
Every one of the world's 193 countries has a signature dish — browse the full directory to find tonight's dinner, or jump straight to a cuisine with recipes.
Afghanistan
Albania
Algeria
Andorra
Angola
Antigua and Barbuda
Argentina
Armenia
Australia
Austria
Azerbaijan
Bahamas
Bahrain
Bangladesh
Barbados
Belarus
Belgium
Belize
Benin
Bhutan
Bolivia
Bosnia and Herzegovina
Botswana
Brazil
Brunei
Bulgaria
Burkina Faso
Burundi
Cabo Verde
Cambodia
Cameroon
Canada
Central African Republic
Chad
Chile
China
Colombia
Comoros
Democratic Republic of the Congo
Republic of the Congo
Costa Rica
Croatia
Cuba
Cyprus
Czechia
Côte d'Ivoire
Denmark
Djibouti
Dominica
Dominican Republic
Ecuador
Egypt
El Salvador
Equatorial Guinea
Eritrea
Estonia
Eswatini
Ethiopia
Fiji
Finland
France
Gabon
Gambia
Georgia
Germany
Ghana
Greece
Grenada
Guatemala
Guinea
Guinea-Bissau
Guyana
Haiti
Honduras
Hungary
Iceland
India
Indonesia
Iran
Iraq
Ireland
Israel
Italy
Jamaica
Japan
Jordan
Kazakhstan
Kenya
Kiribati
Kuwait
Kyrgyzstan
Laos
Latvia
Lebanon
Lesotho
Liberia
Libya
Liechtenstein
Lithuania
Luxembourg
Madagascar
Malawi
Malaysia
Maldives
Mali
Malta
Marshall Islands
Mauritania
Mauritius
Mexico
Micronesia
Moldova
Monaco
Mongolia
Montenegro
Morocco
Mozambique
Myanmar
Namibia
Nauru
Nepal
Netherlands
New Zealand
Nicaragua
Niger
Nigeria
North Korea
North Macedonia
Norway
Oman
Pakistan
Palau
Panama
Papua New Guinea
Paraguay
Peru
Philippines
Poland
Portugal
Qatar
Romania
Russia
Rwanda
Saint Kitts and Nevis
Saint Lucia
Saint Vincent and the Grenadines
Samoa
San Marino
São Tomé and Príncipe
Saudi Arabia
Senegal
Serbia
Seychelles
Sierra Leone
Singapore
Slovakia
Slovenia
Solomon Islands
Somalia
South Africa
South Korea
South Sudan
Spain
Sri Lanka
Sudan
Suriname
Sweden
Switzerland
Syria
Tajikistan
Tanzania
Thailand
Timor-Leste
Togo
Tonga
Trinidad and Tobago
Tunisia
Turkey
Turkmenistan
Tuvalu
Uganda
Ukraine
United Arab Emirates
United Kingdom
United States
Uruguay
Uzbekistan
Vanuatu
Venezuela
Vietnam
Yemen
Zambia
Zimbabwe
Browse all 193 countries →
Ingredient Guides
From a market in Bangkok to a farmhouse in Tuscany, cooks reach for the same handful of staples: rice, dried beans, good oil, salt, garlic, chillies and something sour. Stock these, and dinner in any cuisine is suddenly within reach.
November 5, 2026 • 725 words
Seasonal Cooking
When the air turns cool, the garden answers with squash, sweet potatoes, carrots, parsnips and beets. Roasted low and slow, these autumn vegetables turn sweet, caramelised and deeply satisfying — here is how to cook them well.
November 5, 2026 • 597 words
Kitchen Techniques
Fresh herbs wilt in days when they are tossed loose into the fridge. The jar method — a little water, a loose bag, and the right shelf — keeps parsley, cilantro, mint and dill bright and fragrant for up to two weeks.
November 5, 2026 • 658 words
Food Pairing Guide
Some foods taste better — and do you more good — together. Here is what to serve with each dish, and what to skip, with the science in plain words.
Tested in the Dinner Ideas kitchen
Phở Bò (Vietnamese Beef Broth)
EAT TOGETHER: Fresh Lime & Sawtooth Coriander
The ascorbic acid (Vitamin C) in freshly squeezed lime converts the non-heme and heme iron from thinly shaved beef into its bioavailable ferrous form (Fe²⁺), escalating iron assimilation by up to 300%. Fresh culantro supplies carotenes that ignite digestive bile acids.
AVOID IMMEDIATELY AFTER: Condensed Milk Iced Coffee
Drinking condensed milk coffee (Cà Phê Sữa Đá) directly following Phở binds active polyphenolic chlorogenic acids and milk casein directly to the beef iron molecules, forming unabsorbable insoluble complexes that severely stunt nutrient uptake. Wait at least 90 minutes.
Metabolic window: Breakfast (07:00 – 09:30) • Optimal Gut Transition: 3.5 Hours
Tomatoes & Wild Summer Greens
EAT TOGETHER: Extra Virgin Olive Oil & Aged Feta
Lycopene is an intrinsically lipophilic (fat-soluble) antioxidant compound bound tight inside tomato skin cells. Pairing ripe heirloom tomatoes with the monounsaturated fats of raw cold-pressed olive oil boosts vascular lycopene absorption by nearly 4.4-fold.
AVOID TOGETHER: Fat-Free Industrial Dressings
Consuming vine tomatoes with zero-fat or high-sugar artificial vinaigrettes prevents the body from emulsifying fat-soluble Vitamins A, E, and K, passing essential restorative nutrients unabsorbed through the gastrointestinal tract.
Metabolic window: Lunch or Aperitivo • Lycopene Uptake: +440%
Turmeric + Black Pepper
Piperine in coarse crushed pepper amplifies active curcumin bioavailability by 2000%.
Green Tea + Lemon Twist
Citric acid preserves delicate EGCG catechins through acidic stomach transit intact.
Calcium Rich + Iron Stews
Heavy dairy cheese interferes with non-heme iron absorption channels if consumed simultaneously.
