Baku Kitchen! An independent reference of traditional food

Salad & Side

293 dishes.

Abacate recheado com atumHalved avocado filled with tuna, lime and grated coconutNigeriaAbachaShredded dried cassava tossed with ugba, palm oil and garden eggsUzbekistanAchichukthin-sliced tomato-onion salad served beside plovPapua New GuineaAibika in Coconut MilkSlippery native greens simmered in rich coconut creamAjapsandalisummer ratatouille of eggplant, tomato, pepper and herbsSloveniaAjdovi žgancibuckwheat spoonbread topped with cracklingsPalestineAkkoubSpiny wild thistle stalks peeled and stewed with lamb or lemon and eggs.RwandaAmatekeTaro corms boiled and served in their skins beside beans or stewAmbrevades au cocopigeon peas stewed in coconut milkArroz con cocoCaribbean sweet-savory caramelized coconut rice, served alongside fried fishPanamaArroz con guandúCoconut rice with pigeon peas, a holiday stapleAsinanVegetables or fruit steeped in sweet-sour vinegar brine with peanuts and crackersAttiékéTangy fermented cassava couscous served with grilled fish and pepper relishAvelukwild mountain sorrel dried in braids, cooked with walnuts, onion and lentilsAyib be gomenCollard greens simmered soft and folded through fresh curd cheeseAzifacold green-lentil salad with mustard, onion and chiliBaba ghanoushsmoky charred eggplant mashed with tahini and lemonBabaiGiant swamp taro grown in pits, boiled or pounded for feastsBadenjan BuraniFried eggplant slices layered with garlicky yoghurt and dried mintBadrijani nigvzitfried eggplant rolls stuffed with walnut pasteBaked macaroni and cheeseFirm sliceable baked mac with cheddar and pepperMoroccoBakoulacooked mallow-leaf salad with preserved lemon, olives, garlic and paprikaBannann pezeTwice-fried flattened plantain slicesBatata harracubed potatoes fried with garlic, coriander and chiliNepalBhatmas SadekoFried soybeans tossed with onion, chilli, lemon and mustard oilBhortaMashes of eggplant, potato or dried fish with mustard oil and chiliesBitekutekuSautéed amaranth greens with tomato and onionBitterballssmall bitter African eggplants cooked in soups or eaten raw with saltBoboloFermented cassava sticks wrapped in leavesSão Tomé and PríncipeBoiled breadfruitStarchy breadfruit boiled or fried as staple sideBoiled cassavaBoiled cassava root accompanying sauces and grillsPalauBoiled TapiocaBoiled cassava root, the everyday starch beside fish and crabBok L’hongGreen papaya pounded with lime, garlic, chilli and fermented fish or dried shrimpZambiaBondweWild amaranth leaves cooked with groundnut paste as relish for nshimaUgandaBooCowpea leaves pounded and simmered with sesame paste and ash saltMaldivesBoshi MashuniShredded banana flower with coconut, chilli, onion and lime

  • Salpicón

    Minced beef tossed with radish, mint, onion and lime. Ready in 25 min prep and 1 hr 30 min cooking.…

  • Yorkshire pudding

    Puffed baked batter served with roast beef and gravy. Ready in 10 minutes prep and 25 minutes cooking. 12 puddings.…

  • Vinegret

    Beet, potato and pickle salad with sunflower oil. Ready in 30 minutes prep and 45 minutes cooking. Serves 6. A…

  • Taktouka

    Cooked salad of roasted green peppers and tomatoes, scooped with bread. Ready in 20 minutes prep and 40 minutes cooking.…

  • Fiambre

    Vast chilled salad of meats and pickled vegetables for Day of the Dead. Ready in 3 hr prep and 1…

  • Muriwo unedovi

    Leafy greens simmered in creamy peanut butter. Ready in 10 min prep and 20 min cooking. 4 servings as a…

  • Rösti

    Golden fried cake of grated potatoes. Ready in 20 min prep and 35 min plus overnight cooling cooking. 4 servings.…

  • Abacate recheado com atum

    Halved avocado filled with tuna, lime and grated coconut. Ready in 20 minutes prep and none cooking. Serves 4. A…

  • Abacha

    Shredded dried cassava tossed with ugba, palm oil and garden eggs. Ready in 30 min prep and 20 min cooking.…

  • Achichuk

    Thin-sliced tomato-onion salad served beside plov. Ready in 15 minutes prep and none cooking. Serves 6. A salad & side…