Several West African nations claim this dish, a precursor of the "red rice" recipe known to Cajun-food lovers as jambalaya and to Creole enthusiasts as Spanish rice. It's a little more labor intensive than our other selections -- but worth the effort. Beef cubes or pieces of chicken are browned and stewed in a stock seasoned with onions, garlic, peppers, tomatoes and tomato paste. Some recipes also include curry powder. Rice is stirred in, and the whole thing simmers until done. You can add other assorted veggies according to your mood and what's in season at the farmers market.
No international menu would be complete without a representative from one of the world's oldest, most varied cuisines. Read about it on the next page.