Urooj Mukhtar

Jamaican callaloo: leafy greens sauteed with tomato, scallion, thyme and Scotch bonnet. A quick, savory Caribbean breakfast side with tips.

Cachupa: the Cape Verdean national stew of hominy, beans and vegetables slow-cooked in tomato with halal meat. An authentic recipe with tips.

Chicken kabsa: Saudi Arabia national dish of spiced basmati rice cooked in a rich tomato and dried-lime chicken broth. An authentic recipe with tips.

Uyghur laghman: hand-pulled noodles topped with a stir-fried tomato, pepper and lamb sauce. An authentic Central Asian recipe with step-by-step tips.

Shrimp Creole: plump shrimp simmered in a bright New Orleans tomato and holy-trinity sauce over rice. An authentic Creole recipe with tips.

Kokoda: Fiji coconut-lime cured fish salad with tomato, cucumber and chili. An authentic recipe served chilled, with important food-safety notes.

Pabellon criollo: Venezuela national plate of tomato-braised shredded beef with rice, black beans and fried plantains. An authentic recipe with tips.

Kedjenou: an Ivory Coast sealed-pot chicken slow-steamed with tomato and spices in its own juices. An authentic recipe served with attieke, plus tips.

Carbonada criolla: a hearty Argentine beef, squash and corn stew in a light tomato broth, sometimes served in a pumpkin. An authentic recipe with tips.

Louvi me lahana: a Cypriot dish of black-eyed peas and chard simmered in tomato and olive oil, brightened with lemon. An easy authentic vegan recipe.