Papaya/papaw/pawpaw is a popular tropical fruit and commonly enjoyed in Colombia
Friche (Goat Stew)
“Friche, a stewed goat dish, is common in Wayuu settlements. Goats are easy to breed in the arid region and offer a steady source of protein for the settlements that are further inland. As with many cultures around the world, the Wayuu use nearly all of the animal, rather than waste what is perfectly good and delicious to eat.” (Source: Uncharted Earth)
Indigenous Canadian recipes
According to CBC, “The Inuit call it 'palauga,' it's 'luskinikn' to the Mi'kmaq, while the Ojibway call it 'ba`wezhiganag’ … from north to south and coast to coast, just about every Indigenous nation across North America has some version of bannock.” This specific fry bread recipe comes from Southern Vancouver Island, where the bread is often enjoyed with seasonal jam or smoked salmon.
Wild Rice & Blueberry Pancakes
This pancake recipe features wild rice and blueberries, two ingredients that bear strong cultural significance for many Indigenous communities in Canada and the United States. Wild rice is particularly popular for the Anishinaabek who call this traditional and nutritious staple “manoomin”. Wild rice was introduced by the Creator and brought sustenance and traditions. However, the appropriation of wild rice and branding as a gourmet product has compromised Indigenous Peoples’ Food Sovereignty. Highly nutritious, manoomin remains important to the Ojibwe diet today and is also one of several feast foods, traditionally served during ceremonies or community feasts. (Source: http://glifwc.org/WildRice/) There is true wild rice which is hand-harvested by locals and cultivated/paddy wild rice, which is the most readily available commercial variety. Whenever possible, support Indigenous-owned brands and harvesters and reserve limited traditional foods for Indigenous Peoples. (Source: https://www.mnopedia.org/thing/wild-rice-and-ojibwe)
Xaxli’p Salmon (Seaweed Crusted Salmon Fillets)
This seaweed crusted salmon fillets recipe comes from renowned TV chef, David Wolfman. As a member of Xaxli’p First Nation, Chef Wolfman drew inspiration from traditional West Coast ingredients and spun a modern twist on this dish with his professional culinary background.
Palestinian and Syrian recipes
Hindbeh (Sauteed Dandelion Greens)
In Palestine, Syria, Lebanon, and Jordan, wild greens like dandelion leaves are abundant during the Spring time and are incorporated into a variety of recipes. The historical prevalence of farmers, shepherds, and villagers living off of the land in these regions has influenced their cuisines to incorporate many plant-based foods.
Mujadara is a popular Arab dish and has variants around the world. As it does not contain meat, it is often viewed as an affordable meal. Arab Christians traditionally consume Mujadara during Lent while Syrian Jews traditionally consume the dish twice a week.
South African recipes
Bobotie is a Cape Malay dish from the Western Cape region. As part of Cape Malay cuisine, this aromatic meal draws inspiration from Indonesian and European ingredients.
Cape Malay Curry
Perhaps the most famous South African cuisine that comes from the Western Cape, where the Cape Malay people – descendants of enslaved and indentured workers brought by the Dutch East India Company from Southeast and South Asia – have a vibrant cuisine infused with local influences.