Baku Kitchen! An independent reference of traditional food

Timor-Leste

Timor-Leste’s food is built around simple Portuguese-tinged island fare: grilled reef fish, corn and bean stews, cassava and prized coffee. Look for Ikan Sabuko (grilled mackerel with tamarind marinade, basil and capsicum), Batar Daan (homely stew of corn, mung beans and pumpkin) and Feijoada (portuguese-legacy pork and bean stew served with rice). Spanish mackerel marinated with tamarind and basil, wrapped in banana leaf and grilled; coastal Timorese cooking built on reef and pelagic fish. This atlas has 22 Timor-Leste dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

22 dishes.

Ai ManasAi ManasFiery crushed-chili condiment spooned onto everythingAkar CadakaAkar CadakaSago flour mixed with grated coconut and roasted on a hot clay plateBaksoBaksoSpringy beef meatball soup with noodles, sold from cartsBatar DaanBatar DaanHomely stew of corn, mung beans and pumpkinBee NuuBee NuuGreen coconut water drunk straight from the nut at roadside stallsBibinkaBibinkaCoconut and rice-flour cake grilled between hot platesBua MalusBua MalusAreca nut with betel leaf and lime, chewed constantly and offered to guestsBuduBuduDark fermented anchovy sauce of the east coast, eaten with rice and raw vegetablesCarilCarilMild chicken curry with potato and coconut paste, eaten with white riceFeijoadaFeijoadaBlack bean and pork stew with rice, orange, greens, farofa; Saturday ritualIkan SabukoIkan SabukoGrilled mackerel with tamarind marinade, basil and capsicumKaldeiradaKaldeiradaFish and potato stew with tomato, onion and olive oil, of Portuguese descentKatupaKatupaRice steamed in woven palm-leaf pouchesKotoKotoSlow-cooked stew of moringa leaves, pumpkin and seasonal greensPastelPastelCrackly fried pastry envelopes of cheese or beef, with sugarcane juicePastel de nataPastel de natacaramelised custard tart with cinnamon, best warm from BelémPaunPaunPortuguese-style bread rolls sold warm each morningTapaiTapaiCassava or glutinous rice fermented with yeast into a sweet, slightly boozy mashTimor CoffeeTimor CoffeeOrganic arabica from mountain smallholders, the national prideTua MutinTua MutinWhite palm wine fermented from tapped sap, cloudy and sour within a dayTua SabuTua SabuDistilled palm wine, potent traditional spiritTukirTukirGoat or pork cooked with herbs inside a bamboo tube over an open fire

  • Feijoada

    Black bean and pork stew with rice, orange, greens, farofa; Saturday ritual. Ready in 45 min plus overnight soaking prep…

  • Ai Manas

    Fiery crushed-chili condiment spooned onto everything. Ready in 20 minutes prep and 10 minutes cooking. About 300 g. A sauce…

  • Akar Cadaka

    Sago flour mixed with grated coconut and roasted on a hot clay plate. Ready in 20 minutes prep and 20…

  • Bakso

    Springy beef meatball soup with noodles, sold from carts. Ready in 40 min prep and 1 hr 15 min cooking.…

  • Bee Nuu

    Green coconut water drunk straight from the nut at roadside stalls. Ready in 5 minutes prep and none cooking. 1…

  • Bibinka

    Coconut and rice-flour cake grilled between hot plates. Ready in 20 min prep and 35 min cooking. 8 servings. A…

  • Budu

    Dark fermented anchovy sauce of the east coast, eaten with rice and raw vegetables. Ready in 30 min prep and…

  • Bua Malus

    Areca nut with betel leaf and lime, chewed constantly and offered to guests. Ready in 5 minutes prep and none…

  • Caril

    Mild chicken curry with potato and coconut paste, eaten with white rice. Ready in 25 min prep and 1 hr…

  • Kaldeirada

    Fish and potato stew with tomato, onion and olive oil, of Portuguese descent. Ready in 30 minutes prep and 50…