Signature Dishes

Traditional US-UK naval menu. Rich stew made from long-storage ingredients.

Coconut milk cooked rice once eaten by islanders. Now weekend cafeteria menu.

BBQ of tuna caught recreationally by base personnel on the spot.

Malay-style fried rice stir-fried with aromatic vegetables and sweet-spicy sauce, island-style cooked with coconut oil

Charcoal-grilled meat skewers with peanut sauce, home and street stall staple

Rich soup noodles with coconut milk and spice

Festive dish of rice flavored with clove and cinnamon, cooked with meat and vegetables

Coconut milk-simmered banana and rice sweet staple

Home-cooked dish of green bananas and fish simmered with tamarind

Traditional stew of cassava leaves simmered in coconut milk

East African-style rice pilaf cooked with spices and meat

Reunion-inspired sausage and tomato stew with an island twist

Rich soup boiled whole with cold-water lobsters from shells. Served as special meal at research base.

King Penguin-shaped baked goods created by base chef. Also popular as souvenirs.

Standard warm meal in harsh winter. Made only with preserved ingredients.

Representative soup simmering beef and greens.

Home dish slow-cooking cassava leaves and pork.

Fragrant east coast dish simmering chicken in coconut milk.

Breakfast staple salad mixing tuna, coconut, onion, and chili.

Thin flatbread made from whole wheat flour. Eaten with Mas Huni or curry.

Clear fish soup made by boiling tuna.

Signature Creole curry with chicken stewed in onion, garlic, and turmeric.

Home-style dish of smoked sausage simmered in tomato sauce and chili.

Rich stew of octopus cooked in red wine and spices.

Octopus curry simmered in coconut milk and spices. Creole staple.

Tangy appetizer of boiled shark meat mixed with tamarind and lime.

Fresh red snapper simply grilled over charcoal, finished with lemon butter.

Goat or beef marinated in spices and grilled over charcoal. A staple with beer.

Lake Tanganyika endemic species Mukeke grilled with lemon and spices, a regional dish.

Staple food made by kneading cornmeal. Eaten with beans or sauce.

National dish combining bitter greens and peanut sauce with fish or meat

Feast dish of chicken and plantains stewed in tomato sauce

Green leaf stew with okra eaten with garri

Meatball stew simmered in ground peanut sauce

Staple dumpling kneaded from cassava flour

Home-cooked dish of leafy vegetables and dried fish boiled in palm oil

Staple dumpling made from sorghum flour dipped in stew.

Sticky sauce simmering okra and peanut paste.

Stew slowly simmering beef shank with tomato and onion.

Representative home-cooked dish of chicken simmered in palm nut sauce

Green leaf stew of crushed cassava leaves simmered with peanuts and fish

Staple of fermented cassava wrapped in leaves and steamed

The national dish of chicken simmered in palm nut sauce

Staple food made from pounded cassava or yam, eaten with stew

Rich stew of cassava leaves cooked with peanuts and dried fish

Spicy soup with seafood base seasoned with chili, ginger, and herbs.

Home-cooked dish of chicken simmered in crushed peanuts and tomato sauce.

Staple food made by pounding cassava or plantain, paired with various soups.

National dish of chicken slowly simmered in palm nut sauce.

Home cooking simmering cassava leaves with peanuts.

White fish wrapped with herbs and tomato steamed in banana leaves.

Staple food made from cornmeal. Eaten with stews or sauces.

National snack of grilled goat, beef, or fish skewers.

Light snack of potatoes grilled with skin over charcoal.

National stew simmering dried fish, okra, and tomato in palm oil

Rich soup simmering chicken with palm oil and piri-piri

Sweet bean dish cooked in coconut milk

National dish of cooking banana steamed, mashed, and eaten with sauce

Street food of chapati rolled with fried egg and tomato

Peanut sauce stew wrapped in banana leaves

The national dish of steamed semolina granules topped with meat and vegetable stew.

A breakfast staple of eggs simmered in aromatic vegetables and tomato sauce.

Ceremonial food featuring thin hand-pulled noodles topped with chicken and chickpea sauce.

National dish of hard wheat dumplings in center of platter topped with tomato lamb stew

Steamed semolina served with vegetable and lamb stew main course

Sweet breakfast of wheat flour dumplings topped with butter and honey

National dish combining steamed semolina with lamb or vegetable stew. Often eaten after Friday prayers

General term for dishes steamed in cone-lidded ceramic pot with meat or vegetables in small amount of liquid

Thick soup stewing tomatoes, beans, and celery. Ramadan staple

Traditional staple pouring meat or fish stew over steamed semolina grain pasta.

Appetizer frying thin wheat dough wrapped around egg, tuna, and parsley.

Common food dipping bread in warm chickpea and cumin soup adding harissa.

National dish of rice, macaroni, lentils topped with tomato sauce and fried onions

Breakfast staple of simmered fava beans with cumin and lemon

Fava bean fritters fried with herbs and sesame

Mochi-like staple food made from cassava flour or cornmeal.

National stew of chicken simmered with palm oil, okra, and vegetables.

Home-style dish of dried fish cooked with spinach-like greens and palm oil.

A salted stew of beef simmered for a long time and shredded. Served with pap.

A staple food made from coarsely ground cornmeal. Eaten with stew or vegetables.

A side dish of boiled greens similar to Japanese ohitashi.

Staple food of firmly cooked cornmeal. Similar to South African 'mielie.'

Side dish of greens stir-fried and simmered with garlic and oil.

Soup-like stew simmered with beans and vegetables.

Staple food of kneaded cornmeal eaten by hand with various side dishes

Representative fish dish of Lake Malawi tilapia grilled or fried

Nsima side dish of pumpkin leaves or water spinach simmered in peanut sauce

National dish of thin flatbread filled with yellow pea paste, wrapped with curry and achaar.

Creole-style stewed sauce with tomato base and herbs and spices. Served with fish or sausage.

Spicy rice pilaf brought by Indian immigrants. Served at weddings and festivals.

Representative seafood dish of large prawns marinated in chili sauce and charcoal-grilled.

Rich stew simmering cashew nuts and cassava leaves in coconut milk.

Staple food of kneaded cornmeal eaten combined with other dishes.

Dynamic charcoal-grilled barbecue of beef, lamb, and game meat

Roadside stall griddle-fried sliced beef with spices

Traditional Cape dish of spiced minced meat baked with egg mixture

South African-style barbecue where meat and sausages are grilled boldly over charcoal.

Spiced minced meat with egg custard baked in oven, traditional Afrikaans home cooking.

Dried meat jerky flavored with coriander.

Staple food made from cornmeal paste. Eaten with stew or greens.

Beef stew cooked with tomatoes and onions. Classic accompaniment to sadza.

Spinach or kale dressed with peanut butter as a side dish.

Thick maize meal porridge eaten with meat or milk as a staple.

Sweet porridge mixing pumpkin and maize meal.

Fermented sour milk. Used as beverage or in cooking.

Staple food made from cornmeal, eaten by hand with various stews

Home cooking of greens simmered in peanut sauce

Dish of dried small fish cooked with tomatoes and onions

Staple food made from fermented teff flour baked into crepe-like form, used to wrap toppings.

Representative stew of bone-in chicken and eggs simmered in spicy berbere sauce.

Fasting stew thickened with chickpea flour and spices.

Staple home-cooked dish of teff flour crepe topped with ground bean stew sauce.

Spicy lamb stew simmered with tomatoes and abundant berbere.

Common people''s food of roasted barley flour dumplings mixed with spicy sauce.

Representative home cooking of spice-braised beef and tomato sauce combined with rice

Thick soup stewing mutton and potatoes with chili

Yeast-fermented thin pancake eaten for breakfast or as curry accompaniment

Staple food made from maize flour porridge. Torn by hand to scoop side dishes.

Charcoal-grilled goat or beef. Essential for weekend socializing.

Home-style dish of kale stir-fried with tomatoes and onions.

Simple staple-dessert of long-cooked adzuki beans mixed with ghee and sugar.

Spiced rice pilaf with lamb, flavored with cardamom and cloves.

Sour thin fermented flatbread. Served with honey or ghee for breakfast.

Staple made from kneaded cornmeal. Served with meat or bean stew

Soup with dried fish and peanut sauce. Home cooking from the White Nile basin

Southern staple made from cassava flour paste

National breakfast of stewed fava beans mixed with sesame oil and spices.

Thin crepe made from fermented sorghum flour. Main staple eaten with stew.

Fava bean-based falafel. Flavored with herbs and sesame.

Maize flour porridge staple eaten with stews.

Goat or beef grilled boldly over charcoal barbecue.

Rice cooked with cinnamon and cloves for flavoring.

National dish of slowly simmered corn, beans, meat or fish

Light snack of spiced tuna wrapped in thin dough and fried

Tomato-based soup with fish broth

Sticky staple made from corn flour paste, eaten with peanut sauce or fish stew

Red corn flour cooked with tomato, chili, and oil; chicken sauce is standard

Sweet snack of ripe plantains fried golden

Rich stew of meat or vegetables simmered in peanut sauce.

Gambian version of Jollof rice. Rice and ingredients cooked together in one pot.

Grilled chicken marinated in onions and lemon juice, then simmered.

Staple food of cassava or yam pounded into mochi-like consistency with mortar and pestle. Eaten dipped in light soup or groundnut soup.

Sour dumplings kneaded from fermented corn flour and cassava flour. Combined with chili paste or grilled tilapia.

Orange pilaf cooked with tomatoes, onions, and spices. Hot ''taste competition debate'' across West African nations.

Spicy rice cooked with tomato and spices. Wedding and celebration feast dish.

Rich sauce simmering meat and vegetables in peanut paste base.

Staple food of pounded cassava or yam into dumpling. Eaten with sauce.

Staple food of steamed cassava coarsely ground to couscous-like texture; eaten with fried fish or spicy sauce.

Street food platter of spice-marinated grilled tilapia and attiéké.

Mochi-like staple pounding plantain and cassava together; perfect with peanut stew.

Spicy fish or goat meat soup with chili and herbs

Thick stew of pounded cassava leaves simmered in palm oil

Rich bean stew thickened with fermented beans

Steamed sorghum flour rolled by hand and eaten with sauce

Rich stew cooked with peanut butter and tomato

Representative stew cooking meat and vegetables in peanut paste

National dish of fish and rice cooked together in tomato sauce. Senegalese in origin but widely loved.

Traditional desert dish of steamed couscous topped with spiced braised camel meat.

Popular home-cooked dish of chicken marinated in onions, lemon, and mustard, then grilled over charcoal.

Staple dumpling made from millet or sorghum flour, eaten dipped in sauce

Rich stew simmered with chopped peanuts and tomatoes

Steamed millet grains mixed with hibiscus leaves for a fragrant rice dish

A West African staple of rice cooked with tomatoes and spices.

Spiced skewered meat, a signature street food.

Pounded yam served with melon seed-based thick soup.

A rich stew of meat and vegetables simmered in peanut butter and tomato.

Grilled chicken marinated in lemon and onion, served with rice and sauce.

A traditional Creole stew of beans and corn simmered for a long time.

Island home cooking mixing flaked tuna or marlin with potatoes, flavored with herbs.

Spicy one-pot dish with turmeric-colored rice cooked with chicken and vegetables.

Signature dish of boldly grilled rock lobster from Tristan waters.

Senegal's signature one-plate rice dish with fish and vegetables cooked in tomato-based sauce.

Chicken marinated in lemon and onion sauce, grilled, then served with simmered onions.

Meat and vegetables simmered in a rich peanut butter sauce, served over rice.

National dish made from pounded cassava leaves simmered with palm oil, fish, and spices.

West African rice dish cooked with tomatoes and spices.

Rich soup based on peanut butter, eaten with rice balls.

Desert-style tagine simmering camel meat with onions and tomatoes.

Festive dish steaming coarsely ground wheat with lamb and vegetables.

Berber-style flatbread baked by burying directly in sand.

Staple food pounding yam or cassava to create stickiness. Eaten with peanut or tomato-based soup.

Staple food steaming corn flour into dumpling shape. Combined with spicy sauce.

Breakfast standard fermented millet porridge with sweet or sour sauce added.

Sorghum or millet porridge staple eaten with okra or nut sauces.

Red pilaf cooked with tomato, onion, and small amount of meat.

Spicy chicken marinated and grilled over charcoal.

The national dish of cornmeal dumplings (fungee) and stewed leafy vegetables and salt pork (pepperpot).

Sweet seasoned grated sweet potato and coconut wrapped in banana leaves and steamed.

Fried bread and sautéed salt cod. A breakfast and snack staple.

Ceviche-style appetizer of raw conch marinated in lime juice and chili.

Classic dish of tenderized conch breaded and fried.

Sweet Caribbean spiny lobster grilled with garlic butter.

National dish of lightly stewed flying fish with cou-cou made from cornmeal and okra.

Weekend specialty of steamed sweet potato sausage and pickled pork.

Baked macaroni gratin with plenty of cheese.

Home-cooked dish of white fish tomato stew served with 'fungi,' a cornmeal dumpling with sautéed okra.

Fried bread-like wheat dough, essential for breakfast or soup accompaniment.

Anegada Island's signature dish: whole spiny lobster charcoal-grilled.

Island staple appetizer of chopped conch battered and fried

Sea turtle stew once a seafaring food, now using farmed individuals

Traditional home-cooked dish of fish simmered in coconut milk

Home-style dish of shredded beef simmered with tomatoes and spices.

Representative staple of black beans and rice cooked together.

Sweet-savory stir-fry of minced beef with raisins and olives.

Rich soup simmering chicken, pig feet, tubers, and green bananas; Independence Month staple

Traditional dish of deep-fried large frog legs; now rare due to protection

Mountain delicacy of opossum meat slowly simmered with spices

The national dish with white rice, red bean stew, and chicken or beef stew arranged on a plate.

A rich soup with at least seven types of meat, tubers, and bananas.

A breakfast staple of mashed boiled green bananas mixed with olive oil.

National dish steaming breadfruit, green bananas, and salted meat in coconut milk.

Thick green soup simmering taro leaves.

Thin flatbread wrapping curry-flavored chicken or vegetables.

Creole-style curry simmering chicken or goat with spices and coconut milk.

Large freshwater shrimp ''ouassous'' marinated in herbs and lime then charcoal-grilled.

Caribbean-style fritters of mashed green bananas fried.

Pumpkin potage eaten on Independence Day. Symbol of freedom.

Representative street food of fried pork shoulder marinated in spices.

Staple food with beans cooked like red rice. Essential meat dish accompaniment.

Smoked grilled chicken using allspice and Scotch bonnet peppers.

National dish; stir-fried ackee fruit flesh and salted cod for breakfast staple.

Spicy soup simmering taro and green leaf vegetable callaloo.

Creole staple dish of chicken stewed with curry-like spice 'colombo'

Bite-sized fritters of salted cod and herbs. Street stall favorite

Black sausage stuffed with pig blood and spices

The national soup dish of goat meat stewed in spices and volcanic water.

A rich stew of various leafy greens and salted meat.

A breakfast staple of stir-fried salted cod and wheat dumplings.

Traditional dish of Edam cheese stuffed with beef or olives and baked.

Rich stew of local goat meat cooked tender.

Collagen-rich soup with mild iguana meat and vegetables.

Traditional dish of hollowed Edam cheese stuffed with chicken and olives, then baked

Rich stew simmered with paprika and tomatoes; goat meat version is called cabrito stoba

Polenta-style staple made from cornmeal

Light snack bread made by frying cornmeal and wheat flour.

Local dish combining conch umami stew with chewy dumplings.

Thick soup simmered with leafy callaloo and okra.

Cheese shell stuffed with chicken and olives, then baked.

Slow-cooked goat meat in a home-style stew.

Nutritious soup featuring iguana meat.

Signature dish of garlic-flavored mashed green plantains mixed with pork skin or shrimp.

"National dish" of rice cooked with pork and pigeon peas.

Roasted whole pig famous in the mountainous Guavate district. Crispy outside, juicy inside.

Caribbean-style fritters made with salted cod in herb-infused batter.

Luxury dish of Caribbean spiny lobster grilled with garlic butter.

Creole curry simmered with turmeric-based spices.

Bone-in goat meat stewed with herbs and cinnamon, the island's national dish.

Salted cod sautéed with tomatoes and onions, served with coconut dough dumplings, a breakfast staple.

Rice, chicken, and beans colored with caramel and cooked in one pot, a home-style dish.

Island staple of shell-on spiny lobster grilled over charcoal with garlic butter

Simple sauté of small crayfish similar to spiny lobster

Staple dish cooked with bean flavor and coconut milk

A national dish of boiled green bananas stir-fried with salted cod, flavored with herbs and coconut oil.

A rich soup simmering taro leaves with coconut milk.

Home-cooked dish of rabbit or chicken stewed with spices and flour dumplings.

Fried bread made from cornmeal. Breakfast and snack staple.

Rich soup of leafy greens (dasheen leaves), salt meat, and okra.

Fluffy fried cod balls seasoned with basil and chili.

The national dish featuring charcoal-roasted breadfruit served with crispy fried jackfish.

A healthy soup with a thick consistency made from callaloo greens and okra.

A one-pot dish of rice, beans, and chicken colored with caramelized sugar.

Breakfast staple street food with spicy chickpea curry sandwiched between two fried flatbreads.

Flatbread wrapping curry-flavored meat or vegetables of Indian origin.

Beach specialty sandwiching fried shark and salad in fried bread with choice of sauces.

Raw conch and vegetable marinade dressed with lime and chili.

Island staple of battered conch fritters served with lemon butter.

Chopped conch deep-fried dumpling-style snack.

Classic home cooking of okra cornmeal porridge with stewed fish.

Fried street food of fresh conch with spices.

Slightly sweet fried bread popular for breakfast and snacks.

National dish of coconut milk-cooked bean rice served with chicken stew.

Breakfast staple of fried bread with honey or bean paste.

Light meal of fried tortilla topped with bean paste, cheese, and pickles.

Breakfast staple of fried rice and black beans with onion and bell pepper.

Lunch one-plate with meat or fish, beans, rice, and salad.

Cold dish of white fish marinated in lime.

National dish of corn dough stuffed with cheese, pork, or loroco flower, grilled on a griddle.

Fried cassava served with crispy pork rinds and pickles.

Rich soup with beef feet and tripe simmered for hours.

Representative home-cooked dish of chicken simmered in thick sauce of roasted chili and spices.

Traditional dish from Alta Verapaz of turkey in red chili soup.

Highland regional dish of chicken cooked in green tomatillo sauce.

National food of wheat tortilla wrapping frijoles, cheese, and egg.

Creamy soup of giant conch and coconut milk.

Assorted grilled beef, chorizo, fried plantain, and bean rice.

The national dish of fried red beans and rice, served at breakfast with eggs or cheese.

A traditional dish of corn dough with pork and rice, wrapped in banana leaves and steamed.

A beef stew thickened with cornmeal and flavored with tangy sour orange.

National soup simmered with chicken, yuca (cassava), and corn.

Fresh sea bass marinated with tangy lime.

Aromatic rice dish cooked with pigeon peas and coconut milk.

Seafood soup flavored with dark rum and black pepper sauce

Sunday staple of salt cod and boiled potatoes with eggs and banana

Specialty of fried local fish in raisin bread

Quebec-origin B-grade gourmet of French fries with gravy sauce and cheese curds.

Breakfast staple generously topped with sweetener made from maple tree sap.

Atlantic coast specialty of lobster meat mixed with butter in hot dog bun.

Representative dish wrapping meat, vegetables, and salsa in corn or wheat tortillas.

Rich sauce of chocolate and dozens of spices over chicken.

Independence Day specialty representing flag colors with pomegranate and walnut sauce.

Local gratin made from rehydrated salt cod baked with cream and cheese.

Traditional fishermen's dish of cod and pork fat simmered with herbs.

Local lobster baked with brandy and béchamel sauce until aromatic.

National dish of ground beef patty sandwiched in a bun, with regionally varied toppings.

Traditional Southern meat dish slowly smoked at low temperature.

Rich soup with bivalves and vegetables; New England style famous.

Argentine-style barbecue with various meats slowly grilled over charcoal.

Half-moon shaped fried/baked pie filled with meat and vegetables. Flavors differ by province.

Thin-cut beef or chicken cutlet. Napolitana with cheese is also popular.

Half-moon shaped baked pie filled with meat, olives, and savory broth

Fried thin beef topped with fried egg, served with rice and potatoes

Large plate of spicy stir-fried sausage, beef, and potatoes

National stew dish of pork and black beans slow-cooked for hours

Beef seasoned only with rock salt, grilled on skewers and carved at table

Bahia State specialty of seafood stewed in palm oil and coconut milk

Oven-baked pastry filled with ground beef, onion, olives, and boiled egg. September independence festival staple.

Sweet-savory gratin covered with corn puree and baked.

Home-style milk-based soup with simmered beef and vegetables.

Circular bread made from cornmeal, grilled or fried. Variants include cheese-filled and fried types

A highland soup made with several types of potatoes and chicken

A signature Antioquian platter piled with meat, beans, rice, egg, and avocado

Coastal cold marinated soup with shrimp soaked in lime juice and tomato sauce.

Seafood soup combining tuna or bonito broth with cassava and onion.

Rich Andean-style potage with potatoes, cheese, and avocado.

Island signature dish of grass-fed lamb slowly roasted with herbs

Tea break culture enjoying homemade cakes and biscuits with tea

Classic snack of crisply fried major export squid

Stew using meat from reindeer once introduced to island. Currently very rare as capture completed.

Creamy soup using harvested icefish and krill.

Caribbean-origin curry-style stew simmering chicken in "colombo" spice

Festive dish long-simmering awara palm fruit paste with fish, meat, and vegetables

Appetizer of avocado and cassava flour paste with dried cod

Spicy meat stew simmered in cassareep. Christmas breakfast staple.

One-pot rice cooked with black-eyed peas and coconut milk.

Rich stew simmering tubers and fish dumplings in coconut milk.

A traditional cake made by baking a mixture of cornmeal, cheese, and onions—known as a solid "soup."

A ring-shaped cheese bread based on cassava flour and cheese, a breakfast and snack staple.

A stew of beef slowly simmered with garlic and spices, served as a main dish.

National dish of white fish instantly marinated in lime juice, onions, and chili.

Creole dish of beef and vegetables stir-fried in a wok.

Home-style chicken stewed in yellow pepper and bread milk sauce.

Baked dish of taro root "pomtajer" and chicken. A staple of celebration meals.

Popular street food of curry-flavored potatoes and chicken wrapped in flatbread.

Creole-style rice cooked with salted fish, meat, and beans.

Barbecue of beef, lamb, and chorizo slowly cooked over charcoal.

A hearty sandwich with beef steak, ham, cheese, and vegetables.

Assorted grilled meats including organ meats.

The national food of circular corn flour bread filled with cheese or seafood.

Four-color plate of braised beef, black beans, fried banana, and rice.

Indigenous-origin cracker made by thinly baking cassava flour.

Station staple made from long-lasting roux and frozen meat. Popular holiday treat.

Penguin-shaped hardtack-style cookies. Distributed as trail snacks or souvenirs.

Luxurious cake baked by chefs for the biggest winter-over celebration. Design varies by station.

Boiled horse or mutton meat mixed with flat hand-pulled noodles—the national dish.

Rich fried offal and meat dish seasoned with spices—a popular appetizer.

Large steamed dumplings with juicy mutton filling.

Traditional nomadic dish of boiled mutton mixed with hand-pulled noodles.

Pulled noodles in soup with lamb or beef tomato stir-fry.

Central Asian-style pilaf cooked with meat and carrots.

National dish cooking lamb and carrots with rice in large pot. Standard for celebrations.

Home cooking tearing thin bread and pouring yogurt sauce.

Uyghur-style noodle dish with hand-pulled noodles and rich lamb-vegetable soup.

Central Asian staple dish of mutton, carrots, and rice cooked in large pot

Summer nutritious dish of finely chopped bread and mutton simmered in fermented soup

Round pie baked with meat and onion filling

The national dish of rice, mutton, and carrots cooked in a large pot.

Central Asian-style udon of hand-pulled noodles simmered in meat and vegetable soup.

Triangular pie baked in a kiln. The crust is crispy and fragrant.

Dhaka specialty mutton pilaf. Fragrant with saffron and ghee.

Representative fish curry simmering national fish ilish in mustard sauce.

Lactic fermented water-soaked rice. Popular as hot season breakfast.

National dish featuring chilies as main ingredient, simmered in melted cheese.

Potato and cheese stew. Popular with tourists for milder spiciness.

Stir-fried dried smoked pork belly.

National dish of several vegetable, meat, and fish curries with sambol served over rice.

Celebratory New Year rice cooked with coconut milk. Cut into diamond shapes.

Fermented crepe of rice flour and coconut milk. Soft center with crispy edges.

Rice dish cooked with spices and saffron; ingredients vary by region

Rich curry with tomato base added with butter and cream

South Indian snack of fermented rice flour crepe wrapped around spiced potato

Everyday meal featuring lentil soup with rice, curry side dishes, and pickles on one plate.

Steamed dumplings filled with buffalo or chicken mince, served with spicy achaar.

Sweet ring-shaped fried dough made from fermented rice flour, essential for festivals.

Spice-cooked rice dish, Karachi-style famous

Rich soup simmering beef or lamb shank meat overnight

Lamb trotters collagen soup, breakfast staple

Imperial cuisine of crispy roasted duck skin wrapped with sweet bean sauce and scallions.

Sichuan representative with tofu in numbing spicy Sichuan pepper and chili oil.

Pot dish dipping ingredients in chili soup and white broth. Flavors vary by region.

Representative noodle dish with rich beef bone broth and tender beef.

Steamed dumplings with thin skin enclosing savory broth, eaten with black vinegar and ginger.

Sweet-savory minced pork belly over steaming hot rice, a common people's favorite.

Food culture enjoying diverse dim sum like xiaolongbao and har gow with Chinese tea

Standard lunch of sweet-savory roasted pork over white rice

New Year dish of steamed then fried radish and rice flour. Also popular dim sum

Representative Japanese cuisine combining vinegared rice with seafood

Seasonal seafood and vegetables battered and deep-fried at high temperature

National dish of Chinese origin with regional variations nationwide

Representative dish of thin noodles made from buckwheat and starch in cold beef bone broth.

Rice mixed with vegetables and gochujang served in a heated stone pot.

Popular dish of chicken and vegetables stir-fried with sweet-spicy sauce on a griddle.

Lactic fermented vegetable pickle. Over 200 varieties

Rice topped with vegetables, meat, and egg mixed with gochujang

Grilled pork belly wrapped in lettuce—standard Korean BBQ

Representative Macao dish of chicken baked with spices and peanut sauce

Rich custard tart with caramelized surface

Portuguese-style home dish of layered ground beef and pork with potatoes

Large Mongolian-style meat pie wrapping mutton and onions, then deep-fried.

Steamed mutton dumplings, also staple at Tsagaan Sar.

Simple soup of bone-in mutton boiled long.

A staple food made by kneading sago palm starch in boiling water to create stickiness. Eaten with sour and spicy dipping sauces.

A convenient staple breakfast of fried chicken and spicy sambal with white rice.

Charcoal-grilled meat skewers with peanut sauce, a popular street stall item.

National breakfast noodle soup with rice vermicelli and catfish broth.

Traditional salad mixing fermented tea leaves with fried beans and nuts.

Chicken noodle soup with coconut milk base.

Fish curry steamed with herbs and coconut milk

Diced beef steak eaten with pepper and lime sauce

Rice noodle soup with pork bone or chicken broth base

Indonesian-style fried rice stir-fried with sweet-spicy sauce and aromatic vegetables

Charcoal-grilled skewered meat topped with peanut sauce

Beef dish slow-cooked in coconut milk and spices

Minced meat salad mixed with mint and herbs. A national dish essential for celebrations.

Sticky rice steamed in a basket. The staple food eaten by hand with dishes.

Green papaya soup simmered with abundant herbs and chilies.

National dish of coconut-milk cooked fragrant rice with sambal, anchovies, and peanuts.

Thick rice noodle soup with fish broth and tamarind sourness.

Marinated meat skewers charcoal-grilled and eaten with peanut sauce.

National home-cooked dish of meat simmered in vinegar and soy sauce.

Hearty soup with tamarind sourness.

Whole roasted suckling pig for celebrations.

Sweet sticky rice cooked in coconut milk and wrapped in banana leaves

Corn and beans stewed in coconut milk, a common staple food

Mackerel marinated with tamarind and lemongrass and grilled

National dish combining fragrant rice cooked in chicken broth with juicy steamed chicken.

Signature dish of mud crab simmered in sweet and spicy tomato chilli sauce. Eaten with fried buns dipped in sauce.

Noodle dish with coconut milk curry flavor. Katong Laksa is famous.

Flat rice noodles in beef bone broth—Vietnam's national dish

French baguette sandwich filled with pate, vegetables, and herbs

Charcoal-grilled pork with rice vermicelli dipped in sweet-sour sauce

Sour-spicy shrimp soup fragrant with lemongrass and chili.

Tamarind-flavored stir-fried rice noodles. Characterized by sweet-sour taste and dried shrimp umami.

Medium-spicy curry combining coconut milk with green chili paste.

Rice pilaf with raisins, carrots, and lamb. Festive meal staple.

Small steamed dumplings filled with meat, served with yogurt and tomato sauce.

Charcoal-grilled lamb skewers eaten with naan and lobia (bean paste).

Bahraini version of rice pilaf with spiced rice topped with lamb or fish.

Reddish-brown rice sweetened with date syrup.

Indian-style biryani reconstructed with local spices.

Layered rice and meat with fried vegetables, flipped upside down for serving.

Festive dish of lamb cooked in yogurt sauce, surrounded by saffron rice and flatbread.

Dessert combining thin noodle dough with sweet syrup and cheese.

National dish of saffron butter rice topped with skewered lamb or beef

Sweet-sour stew of chicken simmered in ground walnut and pomegranate syrup

Rich stew of dried herbs, kidney beans, and beef

National dish of large Tigris fish butterflied and charcoal-grilled

Shell-shaped bulgur and minced meat fried croquette

Stewed grape leaves or vegetables stuffed with rice and meat

National dish of chickpea croquettes in pita with tahini sauce

Chickpea paste dip with olive oil

Breakfast staple of eggs poached in tomato sauce

National dish of lamb cooked in yogurt sauce ''jameed'' served over rice and thin bread.

''Upside-down rice'' where pot is flipped to serve. Chicken and vegetables layered and cooked with rice.

Chickpea paste dip mixed with tahini and lemon—a staple appetizer.

National dish of spiced long-grain rice topped with lamb or chicken.

Persian Gulf silver pomfret (zubaidi) paired with spiced rice.

Porridge of wheat cooked for a long time with meat, commonly eaten during Ramadan.

Salad of parsley and bulgur dressed with lemon and olive oil

Chickpea paste dip mixed with tahini

Warm dish of hummus layered with fried bread and yogurt sauce

Festive dish of lamb marinated overnight in spices, wrapped in banana leaves, steamed in underground charcoal pit for long hours.

Spicy rice dish scented with saffron and dried lime, cooking in meat or fish.

Ramadan staple simmering wheat and meat for long hours into smooth paste.

Representative cooked rice dish with spiced rice topped with meat or fish.

Porridge-like dish with wheat and meat slow-cooked for hours; popular during Ramadan.

Sweet cardamom-scented milk tea; hospitality staple.

The national dish of spiced long-grain rice topped with roasted meat.

An aromatic dish of meat and rice slow-cooked in an underground oven.

Street food of thinly sliced rotisserie-cooked meat wrapped in flatbread.

Aleppo-style skewered meat with cinnamon and pistachio.

Classic mezze of chickpea paste with tahini.

Charcoal-roasted eggplant dip.

Traditional rice dish cooking spiced rice and lamb together

Breaking-fast dish slowly simmering crushed wheat and meat

Beef bone soup simmered with date syrup

Representative kebab enjoying charcoal-grilled meat skewers with herbs

Thinly slicing rotisserie meat served with bread or pilaf

'Turkish pizza' spreading ground meat paste on thin dough baking in oven

National dish of meat and vegetable soup boiled in a stone pot with fermented sauce and fenugreek foam.

Tender bone-in lamb and spiced rice, charcoal steamed for hours.

Festive dish of meat and rice smoked and steamed in an underground oven with aromatic wood.

Thinly sliced veal cutlet. Served with lemon squeeze and potato salad.

Court-style pot-au-feu with beef and root vegetables slowly simmered.

Chocolate cake with apricot jam filling.

Beef sirloin braised in creamy root vegetable sauce served with knedlíky, a representative home-cooked dish

Slowly roasted pork shoulder with bread knedlíky and pickled cabbage, national dish

Czech adaptation of Hungarian paprika stew; pairs well with bread

Soup-style stew simmering paprika and beef

Home cooking of chicken paprika stew served with sour cream

Red fish soup using Danube or Tisza River freshwater fish

National dish of wheat dumplings tossed with various cheeses and caramelized onions

Rich soup with bacon and cornmeal dumplings

Simple breakfast porridge of fried cornmeal

Hunter's stew simmering various meats and sauerkraut for extended time.

Half-moon shaped boiled dumplings. Fillings vary from meat, mushrooms, cheese to blueberries.

Sour white sausage soup made with fermented rye liquid.

National dish of potato dumplings mixed with sheep cheese and bacon.

Paprika stew of pork and sauerkraut.

Cabbage soup with smoked meat and dried mushrooms, a Christmas staple.

Signature millefeuille pastry with 8 layers including poppy seeds, walnuts, and apples

EU TSG certified coarsely ground pork sausage, served hot with pretzels

Home-style coastal soup with dried meat and beans

Winter staple pot of melted Gruyère and Emmental with white wine, dipping bread.

Dish of grilling half-moon cheese and scraping it off over potatoes and pickles.

Swiss-style hash browns of shredded potatoes fried in butter.

Open sandwich artistically topped with seafood, meat, and vegetables on rye bread

Home-cooked pork-based meatballs sautéed in butter

Roast pork belly with skin; crispy skin is characteristic

Mutton ham air-dried for several months with unique umami and aroma, a traditional dish.

Lightly fermented mutton used in stews and soups as winter preserved food.

Preserved food of salted pilot whale meat and blubber.

Rye pastry filled with rice porridge. Eaten with egg butter.

Cream soup of salmon and potatoes. Characterized by dill aroma.

Raw salmon marinated with dill, sugar, and salt.

Thick baked pancake mixing semolina porridge or rice. Served with prune jam and whipped cream.

Rich rye bread baked at low temperature for long time with molasses.

Traditional island bread with good balance of sweetness and sourness.

Simple national soup simmering seal or whale meat with onion and rice

Winter preserved food of little auks fermented in a sealskin bag

Delicacy of diced seal blubber with skin and whale skin

Thinly torn dried cod eaten as high-protein snack

Home-cooked dish of boiled white fish and potatoes mixed with milk

High-protein low-fat fermented dairy product used in desserts and breakfast

Traditional dish of dried cod rehydrated in alkaline solution, eaten in cold seasons

Sweet-salty caramel-colored cheese made by boiling goat milk and whey

Cold-smoked Atlantic salmon, standard for breakfast or appetizers

Arctic char cold-smoked and served with sweet-sour berry sauce.

Rich stew of tender reindeer meat and root vegetables.

Legally hunted minke whale meat grilled rare.

Representative home cooking served with cream sauce and lingonberry jam.

Salmon marinated with dill, salt, and sugar.

Fermented herring canned. Famous for strong smell.

A cold appetizer of salted cod and roasted vegetables tossed in olive oil.

A winter staple of mashed potatoes and cabbage fried with bacon.

A traditional country dish of various pork cuts stewed in a large pot.

Elastic cheese from sheep/goat milk aged with mint and brine, grilled before eating

Banquet-style dining with successive small dishes

Lamb slow-cooked in a clay oven or pot

Traditional snack of chickpea flour baked crispy outside, creamy inside.

Light meal frying chilled and solidified calentita batter.

Home dish of pasta with meat-filled tomato sauce.

Representative home-cooked dish layering eggplant, meat sauce, and béchamel baked in the oven.

Skewered grilled meat seasoned with herbs and lemon, perfect as a light meal with pita.

Colorful salad abundant with feta cheese and olives.

Simple Roman pasta made only with Pecorino Romano and black pepper.

Rich pasta with guanciale and tomato sauce. Popular among Vatican employees.

Veal layered with prosciutto and sage, lightly simmered in white wine.

Iconic pizza with tomato, mozzarella, basil representing flag colors.

Rich pasta with egg, pancetta, and pecorino cheese.

Saffron-scented golden rice dish; perfect with osso buco.

Crispy pies filled with ricotta or pea paste

National home cooking slowly braised in red wine and herbs

Ring-shaped bread sandwich with tuna and olives

Monaco's signature fried pastry stuffed with spinach or ricotta

Home-style stew of dried cod slowly simmered with tomatoes and olives

Sweet brioche flavored with orange flower water or anise

A national dish of shredded salt cod mixed with shredded potatoes and eggs

A household staple soup of potato potage with added kale

A country-style stew of pork, beef, sausages, and vegetables slow-cooked for hours

National cake made of thin wafers layered with chocolate cream, symbolizing the three fortresses.

Traditional pasta made from breadcrumbs, cheese, and eggs, cooked in soup.

Rolled pasta filled with ham and cheese, baked in cream sauce.

Rice dish cooked with saffron, seafood or rabbit, and vegetables

Summer cold soup made from tomatoes, cucumbers, and peppers

Thick Spanish omelet with potatoes

National dish of lamb baked with yogurt and eggs.

Summer staple dish of stewed red peppers and ricotta-style cheese.

Light meal of thin pastry filled with cheese or spinach and baked.

The national dish of saffron-scented rice layered with meat, fruits, and nuts.

Traditional home cooking of minced meat and rice wrapped in grape leaves or vegetables and stewed.

Outdoor staple menu of spiced meat grilled on skewers.

Charcoal-grilled skewered meat. Marinate pork or lamb with herbs before cooking.

Home cooking stuffing grape leaves or vegetables with rice and ground meat then simmering.

Potage simmering wheat and chicken long time. Famous as festival dish.

National dish of grilled elongated hamburgers eaten with thin bread and chopped onions.

Pie of phyllo dough rolled with meat or cheese and baked.

Traditional stew of meat and root vegetables simmered long in pot.

National appetizer of tomatoes and cucumbers with generous white cheese shavings.

Cheese-filled phyllo pastry baked, a breakfast staple.

Spiced grilled minced meat in stick form.

National dish of grated potatoes fried into pancake form

Rich stew of pork eaten with crepe-like dough

Potato dumplings filled with minced meat or mushrooms

Traditional dish where meat or fish and vegetables are placed in iron pot and steamed under coal fire.

Rich stew of marinated beef slow-cooked with prunes and wine.

Squid-ink-blackened risotto rich with sea aroma.

Blood sausage with buckwheat flour eaten at Christmas.

Home-cooked dish mixing potato and barley porridge with bacon.

Open-faced black bread sandwich with pickled Baltic herring.

Cheese-filled bread. Adjaran style is boat-shaped eaten mixing egg and butter.

Large soup dumplings filled with meat juice. Eaten by hand with black pepper.

Charcoal skewered meat enjoyed with pomegranate sauce.

Home-style dish of boiled grey peas mixed with fried bacon

Rye pastry tart filled with carrot and potato purée flavored with caraway

Traditional dark bread with balanced sweet and sour flavors

"Zeppelin"-shaped dish of ground meat wrapped in grated potato dumpling and boiled.

Vibrant cold borscht made with beets and kefir.

Crescent-shaped meat pie originating from Trakai Karaites.

Cornmeal porridge staple eaten with cheese or sour cream

Pie wrapping cheese, pumpkin, or potatoes, then baking

Rice and meat rolled in cabbage or grape leaves, then stewed

Prosciutto finished with cold smoking in Lovćen foothills.

Balkan specialty small spicy meat rolls.

Mountain region staple kneading cornmeal mixed with cheese.

Cabbage rolls stuffed with pork mince and rice, braised

Skinless grilled sausages with spices

Sour soup with beef tripe

Crimson soup with beets and beef

Sour soup with fermented or fresh cabbage

Siberian-style meat dumplings

Balkan staple grilled dish of minced lamb or beef shaped into sausages.

Large burger-style patty. Also served in bread as a Serbian-style burger.

Winter home-cooked dish of rice and minced meat rolled in fermented cabbage and stewed.

Red soup simmering vegetables and meat in beet base

Boiled dumplings filled with potato or cheese

Salted pork fat. Eaten with black bread

White beans baked in an earthenware pot

A roasted red pepper paste dip

A starter of diced vegetables topped with white cheese

National dish of mussels steamed in white wine with heaping fries.

Ghent regional dish of chicken or fish simmered in cream soup.

Sweet stew of beef simmered in beer.

Representative Burgundy stew of beef slowly simmered in red wine

Local dish of chicken simmered in wine with aromatic vegetables

Traditional southwestern dish combining white beans and meats baked in oven

Grilled sausages with regional spice variations. Also popular as currywurst.

Roasted pork knuckle with bone. Crispy outside, juicy inside.

Lacto-fermented cabbage pickle. Standard accompaniment for meat dishes.

Home-cooked dish of lamb and potatoes simmered slowly with onions.

Side dish of mashed potatoes mixed with kale or cabbage and butter.

Simple bread leavened with baking soda.

National dish of smoked pork neck simmered with broad beans.

Rich green bean and potato soup. Bacon flavor characteristic.

Herb-infused potato pancakes. Street stall staple.

Traditional snack eaten whole by holding tail, with pickles or onions.

Thick-cut French fries eaten with mayonnaise or special sauce.

Thin waffle with caramel syrup filling.

National dish of fried white fish and thick-cut potatoes with malt vinegar.

Sunday staple of slow-roasted beef served with horseradish.

Sunday family meal of roast meat and vegetables on one plate.

Sweet fruit bread with raisins and cherries. Typical thick-sliced toast with generous butter.

Traditional home cooking of white beans and pork simmered in a jar for over 8 hours.

Wild abalone collected only at low tide, breaded and fried.

Small, sweet new potatoes harvested in early spring limited season.

Traditional home cooking called Les Pais au Fou in local dialect.

Twisted donut-style fried confection made at Easter and harvest festivals.

Traditional home cooking of boiled potatoes and smoked herring kippers.

Thick-cut fries topped with cheddar cheese and rich gravy, a popular street food.

Oak-smoked herring, particularly from Peel, popular throughout Britain.

Rich dish of taro leaves wrapped with coconut cream and onions, sometimes including fish or corned beef, then baked.

Samoan-style poke of raw tuna or mahi-mahi marinated in lime and coconut.

Simple staple of boiled taro mixed with warm coconut sauce.

National dish of flaky pastry filled with beef in gravy

Dessert of sponge cake coated in chocolate and coconut

Breakfast staple with yeast extract spread

A sticky staple paste made from fermented steamed taro. Sweet-sour and pairs excellently with fish dishes.

A home-cooked dish of taro leaves slowly simmered in coconut cream.

Fresh reef fish simmered in coconut milk and herbs, a light curry-flavored soup.

Chinese-Malay fusion dish stir-frying swimming crab with local chili and oyster sauce.

Malay staple breakfast of rice cooked in coconut milk served with sambal and peanuts.

Steamed chicken with ginger rice and chili sauce. Popular menu at Chinese eateries.

National dish of tuna or mahi-mahi marinated in coconut cream and citrus.

Rich side dish of taro leaves simmered in coconut milk.

Festive dish of pork, root vegetables, and fish steamed in underground oven.

A ceviche-style marinade of raw tuna marinated in lime juice, mixed with coconut cream, onions, and chili.

A feast dish where meat, vegetables, and taro are steamed in an underground stone oven.

Taro leaves wrapped with coconut cream and onions, steamed in a lovo.

National dish of raw tuna marinated in lime and coconut milk.

Rich stew of chicken and taro leaves simmered in coconut cream.

Unique fermented dish with seafood marinated in fermented fish juice.

Taro leaves wrapped with coconut cream and fish or pork, then steamed. Rich in flavor.

Traditional stew of fresh fish simmered with coconut milk and tamarind.

Thinly sliced swamp taro (Babai) fried as island-style chips.

Classic Chamorro appetizer of grilled chicken mixed with citrus juice, coconut, and aromatic vegetables.

Fragrant rice cooked with annatto seeds for red color. Essential for celebrations.

Meat marinated in sweet-savory soy sauce and grilled outdoors.

Regional cold dish of fresh tuna lightly cured in lemon juice, coated with coconut milk.

Polynesian-origin home food wrapping coconut cream and fish in taro leaves, then steaming.

Unfermented fried doughnuts served at breakfast or festivals.

Traditional dish of taro, yam, banana with chicken or fish wrapped in coconut milk and banana leaves, earth-oven cooked.

Large endemic snails simmered in garlic butter as a luxury appetizer.

Fruit bat (flying fox) stewed in red wine. Rich game dish for special occasions.

Traditional dish of taro or banana with meat/fish wrapped in banana leaves, steamed with coconut milk.

Light island-style curry with coconut milk base.

Sashimi marinated in lime and coconut milk.

Māori traditional cooking by steaming food underground with hot stones

Herb-infused lamb roast, Sunday roast staple

Popular takeaway white fish fry with chips

Ceviche-style dish marinating fish in lime and coconut cream

Taro leaves wrapping coconut cream, steamed and baked

Local dish of octopus simmered with taro leaves in coconut milk

Fresh white fish fried in beer batter, served with island lemon as signature dish.

Home cooking of fried mashed unripe banana.

Side dish of sweet potato finished smoothly with butter.

Representative Chamorro dish of charcoal-grilled chicken mixed with lemon juice and chili

Fragrant rice colored red with achote seeds. Essential for celebratory meals

Versatile dip combining vinegar, soy sauce, chili, and onion

Traditional beverage made by grinding pepper family kava roots and squeezing with coconut. Has sedative effects, used in ceremonies

Staple dish of steamed taro with coconut cream

Refreshing dish of white fish mixed with lemon and coconut milk

Preserved food of ripe breadfruit flesh wrapped in leaves and fermented underground, steamed and enjoyed with sweet-sour taste

Home-style dish of white fish grilled over charcoal seasoned with salt and lemon, topped with rich coconut milk sauce

Caramel-like sweet made by boiling and hardening roasted copra and palm sugar

Traditional soup simmering taro leaves and coconut milk with fish or chicken

Staple food of steamed taro mashed into dumplings, eaten with sweet coconut sauce

Celebratory dish simmering bats with herbs. Believed good for vitality

Traditional dish steaming pork, taro, and banana in ground oven wrapped with banana leaves.

Dumpling of sago starch kneaded with coconut milk and steamed in banana leaves.

Simple staple of sweet potato cooked by direct fire or steaming.

Pitcairn staple food made from steamed unripe breadfruit mashed and kneaded with coconut milk.

Island-grown bananas fried in batter and drizzled with honey; serves as dessert or snack.

Fisherman's dish of fresh tuna or flying fish simmered in coconut cream.

Raw tuna marinated with lime mixed in coconut cream.

Local dish wrapping taro and chicken in banana leaves for baking.

Banquet cooking steaming fish with stones in ground oven.

Cold smoothie-like drink mixing tropical fruits and coconut milk.

Rich dish of taro leaves wrapped around beef and coconut cream, steamed.

Celebratory dish slowly steaming ingredients wrapped in banana leaves over hot stones in the ground.

Coconut cream wrapped in taro leaves and baked

Staple food of giant taro steamed in underground pit

Charcoal-grilled coconut crab

Feast dish steaming meat, fish, and taro wrapped in banana leaves in a ground-dug oven.

Refreshing appetizer of fresh fish marinated in lime juice with coconut milk.

Rich home-style dish of chicken and taro leaves simmered in coconut milk.

Samoan version of ceviche mixing raw tuna with lime and coconut cream

Rich dish of taro leaves stuffed with coconut cream steamed in umu

Home-style dish arranging Chinese-style glass noodle stir-fry sweet and savory