Barbados

Breadfruit Cou-Cou

(*Note- this is often made with cornmeal and okra. The recipe below is a variation.)

-1 large breadfruit (Peeled and cut into 8 segments)
-1 onion (sliced)
-handful of thyme springs
-1/2 stick of butter (4 Tbsp)
-1 Tbsp. salt
-Water to cover the breadfruit in the pot

1) Place the breadfruit in a large pot and cover with water. Add salt, onion, and thyme. Boil until the breadfruit is soft, around 20-30 minutes. 

2) Save a cup of the breadfruit water and take out the thyme springs. Place breadfruit in a large mixing bowl and and mash. Add butter, salt and pepper, and 1/2-1 cup of reserved liquid until it is a creamy consistency. 

3) Remove thyme leaves from sprigs and add to the mixture. Serve hot with a dollop of butter on top

Source: http://loopbarbados.com/loop-blog/cooking-bajan-style-breadfruit-cou-cou

Luxembourg

Bouneschlupp
(Green bean soup)

-2 C. green beans (or wax beans), sliced
-1 C. diced potato
-1 C. diced onion
-water, to cover
-4 slices bacon
-1⁄2 pint cream (or sour cream)
-mettwurscht sausage (optional)
-salt & pepper

1) Put beans, potatoes, and onion into a soup pot. Cover with water and boil until soft.
2) Fry 4 slices of bacon, add bacon bits and fat to soup.
3) Add about ½ pint of cream and simmer. Add the sausage if using. Season with salt and pepper to taste.

Source: http://www.food.com/recipe/green-bean-soup-bouneschlupp-426218