Baku Kitchen! An independent reference of traditional food

Snack

436 dishes.

ZimbabweMasauSmall tart wild jujube fruit eaten fresh or dried into cakesSamoaMasi SamoaCrumbly coconut shortbread biscuit, dry and lightly sweet; dunked in koko.ZambiaMasukuWild loquat-like fruit sucked from the skin, sweet and stickyRepublic of the CongoMbala pindaCassava paste worked with roasted groundnuts, wrapped and steamed into a chewy barParaguayMbejuGriddled starch-and-cheese flatcake, crumbly winter treatMalawiMbewaField mice roasted whole on skewers, eaten head, bones and allMbinzoDried caterpillars fried with chili and onion, protein-rich delicacyMeat PieFlaky hand-held pie of minced beef and gravy, doused with tomato sauceMedjool dateslarge soft caramel-sweet dates grown in the Jordan ValleySlovakiaMedovníkySoft honey gingerbread iced with fine white piping at ChristmasMadagascarMenakelyring-shaped fried rice-flour doughnuts, market stapleMikatePuffy fried dough balls sold from morning stallsNew ZealandMince and Cheese PieFlaky pie of savory minced beef and melted cheese, bakery stapleMogwanaSmall sweet wild berries eaten by the handful or brewed into khadiMarshall IslandsMokwanPandanus pulp cooked and dried into a sweet preserved pasteMomoSteamed dumplings with beef, cheese or cabbage fillingMopane wormsdried mopane caterpillars eaten crisp or stewedMoramaLarge Kalahari bean roasted like a nut, rich and oilyMoreia fritaCrisp-fried marinated moray eel, beach bar favoriteMalawiMtedza wokazingaGroundnuts roasted in their skins and sold by the cupZimbabweMutakuraboiled maize with peanuts, cowpeas or bambara nutsTajikistanNabotAmber rock sugar crystals dissolved in green tea or sucked alongside it.Nakhihot boiled chickpeas dressed with cumin and limeVanuatuNamambeTahitian chestnut boiled in its pod; floury and mild, eaten by hand.VanuatuNangai NutRich oily canarium kernel cracked from a hard shell; eaten raw or smoked.UzbekistanNavatamber crystallised sugar on a string, dissolved slowly into teaMalawiNgumbiFlying termites caught at the first rains and fried crisp in their own fatNkate cakeBrittle slab of roasted peanuts set in caramelised sugarNorth KoreaNokdu-jijimCrisp-edged griddled mung-bean pancake with vegetablesNorwayNorwegian wafflesHeart-shaped cardamom waffles with sour cream and jam.NovvatLarge crystals of rock sugar dissolved slowly in glasses of black tea.UgandaNseneneseasonal grasshoppers pan-fried with onion and chili, prized delicacyNum AnsomFestival sticky-rice cylinders with banana or pork, wrapped in leavesNorth KoreaOkssusu TteokSteamed corn cakes, chewy and faintly sweet; everyday rice substitute.Sierra LeoneOlelehsteamed black-eyed-pea and palm-oil pudding wrapped in leavesNamibiaOmagungumopane worms dried, fried or stewed

  • Catrachas

    Crisp tortillas spread with refried beans and crumbled cheese. Ready in 10 min prep and 15 min cooking. 12 catrachas.…

  • Catibías

    Empanadas made with cassava flour, filled with seasoned meat and fried. Ready in 45 minutes prep and 25 minutes cooking.…

  • Cha Gio

    Crisp fried spring rolls wrapped in lettuce and dipped in nuoc cham. Ready in 1 hr prep and 30 min…

  • Ceviche de corvina

    Sea bass marinated in lime, onion, and hot pepper. Ready in 30 minutes prep and none cooking. Serves 6. A…

  • Chana Chaat

    Boiled chickpeas with onion, chilli and tamarind, a standard Ramadan iftar plate. Ready in 20 minutes prep and 45 minutes,…

  • Chapulines

    Toasted grasshoppers seasoned with lime, garlic and chili, eaten by the handful. Ready in 30 min prep and 25 min…

  • Channa

    Chickpeas boiled then fried with salt, pepper and garlic. Ready in 15 min prep and 1 hr 15 min cooking.…

  • Chanm chanm

    Toasted maize ground to powder, eaten dry with sugar or milk. Ready in 20 minutes prep and 30 minutes cooking.…

  • Chäschüechli

    Small cheese custard tartlet eaten warm from a bakery counter. Ready in 40 minutes prep and 30 minutes cooking. 12…

  • Chenilles

    Forest caterpillars dried or fried, eaten by the handful with cassava. Ready in 30 min prep and 40 min cooking.…