adventurous
550 dishes.
MollejasSweetbreads grilled slowly until crisp, squeezed with lemon
Mombarsausage casings stuffed with spiced rice and herbs, boiled then fried crispfermented & pickledMomoneSalted fish fermented until intensely pungent, used to season stewssoup & stewMondongoSlow tripe soup with vegetables and legumes, weekend restorative
Mopane wormsdried mopane caterpillars eaten crisp or stewedcharcuterie & curedMorcelapork blood sausage, grilled or dropped into cozidocharcuterie & curedMorcillaBlood sausage grilled whole and spread on bread at the asadocharcuterie & curedMorcilla de Burgosblood sausage bulked with rice and onion, fried in slicescharcuterie & curedMorcilla dulceSweet blood sausage with orange peel, walnuts and raisins
Moreia fritaCrisp-fried marinated moray eel, beach bar favorite
Mostarda di CremonaWhole candied fruits in fiery mustard syrup, eaten with boiled meats and cheese.
MotsunabeFukuoka hotpot of beef offal, cabbage and garlic chives in soy or miso broth
Mountain chickenCrapaud frog legs stewed creole-style; historic national dish, now raremainMukeneTiny sun-dried Lake Victoria silverfish fried with tomato and onioncharcuterie & curedMuqmadCubes of camel or beef dried hard, fried and stored submerged in gheecheese & dairyMursikKalenjin fermented milk soured in charcoal-lined gourdsmainMurukCassowary meat, dark and lean, roasted or cooked in a mumu pit.
MustamakkaraGrilled blood sausage eaten with lingonberry jam and milk.
Muturagrilled blood-and-meat sausage sold at roadside butcheriesfermented & pickledMyeongtae SikhaePollock fermented with millet, radish and chili until sour and tenderfermented & pickledNaemRaw pork soured with rice and garlic in banana leaf, eaten within days
Naem KhaoCrispy fried rice-ball salad with sour pork and herbs
NamaFresh sea grapes seaweed served with coconut and lemonmainNaryncold hand-cut noodles with horse meat; Tashkent delicacyfermented & pickledNattoSticky fermented soybeans over rice with mustard and soy, polarizing breakfast
Ndo’oPressed bush-mango seed blocks grated into stews to thicken them
NēģiGrilled lamprey served cold in jelly or hot with bread.fermented & pickledNem ChuaRaw pork cured with garlic, chilli and rice, soured in banana leaf in days
Nététoufermented locust-bean seeds pounded into sauces for salty depth
Netetufermented locust-bean seeds pounded into stews for pungent depthfermented & pickledNgapiFermented fish or shrimp paste, salty and pungent, behind almost every Burmese dishsauce & condimentNgapi YayThin fish-paste dip simmered with garlic and chilli, eaten with raw vegetablesfermented & pickledNgariManipuri sun-dried fish fermented in sealed earthen pots for monthssnackNgumbiFlying termites caught at the first rains and fried crisp in their own fat
NjangsaOily forest seeds ground to thicken and perfume stews with a bitter-nutty note
NkuiSlippery ceremonial soup drawn out from pounded nkui bark and spices-
Masato
Amazonian fermented cassava drink, sour and milky, served in gourds. A wine & spirit recipe from Peru.
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Kurt
Raw beef cut to order at the table, dipped in mitmita and awaze. A main recipe from Ethiopia.
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Escargots
Giant land snails skewered and grilled with chili at roadside braziers. Ready in 40 min prep and 1 hr 15…
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Aaruul
Rock-hard sun-dried sour milk curds, herders’ travel food. A cheese & dairy recipe from Mongolia.
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A Ping
Whole tarantulas fried with garlic and salt until crisp outside and soft inside. Ready in 20 minutes prep and 15…