Baku Kitchen! An independent reference of traditional food

Main

1,134 dishes.

MozambiqueGalinha à zambezianachicken simmered in coconut milk, lime and piri-piri, Zambezia styleNicaraguaGallina rellenaHen stuffed with pork, capers, olives and vegetables, roasted then slicedGallo en chichaRooster braised in fermented corn drink with panelaGanfanrice topped with stir-fried meat, vegetables and a sharp sauceSouth KoreaGanjang GejangRaw blue crab marinated in soy sauce, sucked straight from the shellGari fotoMoistened gari tossed with tomato, onion and scrambled eggGeebeeCassava pounded to a stiff dough, torn and dipped into soupGefilte fishpoached patties of minced carp or pike, served cold with horseradishGemistatomatoes and peppers baked stuffed with herbed riceGhapamapumpkin baked with rice, dried fruit and honey; celebrated in songQatarGhuziroast lamb over rice with raisins and nutsMarshall IslandsGiant ClamSweet clam muscle eaten raw with lime or grilled in the shell.PalauGiant Clam SashimiCrunchy translucent clam meat sliced raw with soy, lime and chiliGibnutStewed lowland paca, dark gamey bush meat with recado and riceGitheriboiled maize and beans, often fried with vegetables; Kikuyu stapleVatican CityGnocchi alla romanabaked semolina rounds with butter and ParmesanGoan Fish CurryCoconut, kokum and red-chili fish curry eaten with ricePolandGołąbkiCabbage leaves rolled around pork and rice, tomato sauce.Gored goredraw beef cubes tossed with awaze chili and spiced butterTurkmenistanGovurdakmutton chunks fried in tail fat, preserved for winterGozoCassava-flour paste, the everyday swallow for saucesThailandGreen CurryCoconut curry of green chili paste, chicken and Thai basilSaint LuciaGreen fig and saltfishNational dish of green bananas with sautéed salt codNew ZealandGreen-Lipped MusselsPlump native mussels steamed or grilled, often with garlic and creamGrey peas with baconMarbled grey peas stewed with smoked bacon and onion; national dish.Grilled BarramundiNative barramundi fish grilled with lemon, barbecue and restaurant favoriteGrilled capitaineNile perch from the Ubangi grilled with chili and limeGrilled fishFresh catch grilled over coals with chili and limeTuvaluGrilled Flying FishFlying fish caught at night by torchlight, grilled wholeNauruGrilled MilkfishMilkfish raised in Buada Lagoon ponds and grilled whole, aquaculture heritageMarshall IslandsGrilled Reef FishFresh lagoon fish grilled over coals, everyday proteinGriotCitrus-marinated pork chunks boiled then fried crispGrünkohl mit PinkelStewed kale with smoked grain sausage, eaten after the first frost.PanamaGuachoSoupy rice stew with beans, pork tail, or seafoodGuatitaTripe stewed in peanut-potato sauce, served with riceGudegYogyakarta young jackfruit stewed sweet in coconut milk and palm sugar

  • Manti

    Steamed dumplings plump with lamb and onion, dabbed with sour cream. Ready in 1 hr 15 min prep and 45…

  • Kurt

    Raw beef cut to order at the table, dipped in mitmita and awaze. A main recipe from Ethiopia.

  • Chow mein

    Guyanese-Chinese noodles stir-fried with vegetables and chicken. Ready in 25 min prep and 15 min cooking. Serves 4. A main…

  • ‘Umu

    Earth oven of hot stones baking pork, taro and lu parcels underground. Ready in 1 hr 30 min prep and…

  • Harissa

    Wheat and chicken slowly beaten into savory porridge; dish of resilience. Ready in 20 min prep and 5 hr cooking.…

  • Kačamak

    Potato-cornmeal porridge beaten with kajmak and cheese. Ready in 15 min prep and 40 min cooking. 4 servings. A main…

  • Yong Tau Foo

    Tofu and vegetables stuffed with fish paste, served in soup or dry with sauce. Ready in 1 hour prep and…

  • Vindaloo

    Goan pork stewed in vinegar, garlic and Kashmiri chilli, sharp and dark red. Ready in 30 minutes prep and 1…

  • Vindaye

    Fish or octopus pickled in mustard, turmeric and vinegar. Ready in 30 minutes prep and 30 minutes cooking. Serves 6.…

  • Milanesa

    Breaded fried cutlet; a la napolitana adds ham, cheese, tomato. Ready in 30 min prep and 20 min cooking. 4…