adventurous
550 dishes.
Titiwi accraFritters of tiny river titiwi fishcharcuterie & curedTlačenkaPressed head cheese sliced and doused in vinegar with raw onion.
Tonm tonmPounded breadfruit swallowed in lumps dipped in okra sauce, not chewedwine & spiritTopéFresh palm wine tapped from oil palms
Torborgeesour, bitter palm-oil stew of dried fish, meat and bitterballsfermented & pickledTorshi seerWhole garlic heads aged in vinegar until soft, sweet and nearly black.mainTräipenBlack pudding fried, with applesauce and boiled potatoes.fermented & pickledTrassiPungent dark fermented shrimp paste, pounded into sambals and stewswine & spiritTrejos devyneriosBitter herbal liqueur made from twenty-seven herbs, roots and spicessnackTri tri accraFritters of tiny river fry, fried whole in seasoned batter
Tripa mishquiGrilled cow intestine on skewers, served with hominy and potatostreet foodTrung Vit LonFertilised duck egg boiled and eaten from the shell with herbs and saltcharcuterie & curedTsamarellagoat meat heavily salted, sun-dried and rubbed with oreganowine & spiritTubaCoconut sap left to ferment into a cloudy, sour palm wine.
TucupiYellow broth pressed from wild manioc and boiled for days to detoxifyfermented & pickledTuhauWild ginger stems sliced thin and pickled with lime, chilli and saltcocktailTuica fiartaPlum brandy boiled with honey, pepper and caramelised sugar, drunk hot.soup & stewTulemasiFish and plantain simmered in coconut milk, eaten with rice
TzhvzhikLiver and offal fried hard with onion, eaten hot with lavash and vodka.fermented & pickledUgbaShredded fermented oil-bean seeds, sour and oily, eaten with abacha or stockfish
Ulat SaguLive sago palm grubs eaten raw or skewered and grilled, rich and butterysalad & sideUmaiRaw fish sliced thin and dressed with lime, onion, chilli and saltfermented & pickledUmeboshiFiercely sour salt-pickled plums dyed red with shiso, one per rice box
Usbancasings stuffed with rice, herbs and offal, steamed or simmered; festive dishcharcuterie & curedVantrabiankaLiver and buckwheat sausage, boiled then fried in slices.mainVėdaraiPotato sausage: intestines stuffed with grated potato, baked.
Vegemite on ToastButtered toast scraped with salty yeast-extract spread, childhood breakfast icon
VerikäkkBlood and barley dumpling boiled then fried in fat
VerivorstBarley blood sausage with lingonberry jam and sauerkraut; Christmas.charcuterie & curedViande boucanéeBush meat smoked hard over wood so it survives the journey to marketwine & spiritVino de coyolSap tapped from the felled coyol palm, fermented in the trunk and drunk cloudycharcuterie & curedVoblasalted, air-dried Caspian roach, torn apart and eaten with beer
WagashiFulani cow's-milk cheese fried and simmered in spicy tomato saucestreet foodWalkie talkiesChicken feet and heads boiled then grilled, sold in newspaper conescocktailWeng WengSeveral white and dark spirits mixed with orange juice and grenadinestreet foodWet Tha Dote HtoePork offal skewers simmered in soy broth, picked from the pot and dipped-
Masato
Amazonian fermented cassava drink, sour and milky, served in gourds. A wine & spirit recipe from Peru.
-
Kurt
Raw beef cut to order at the table, dipped in mitmita and awaze. A main recipe from Ethiopia.
-
Escargots
Giant land snails skewered and grilled with chili at roadside braziers. Ready in 40 min prep and 1 hr 15…
-
Aaruul
Rock-hard sun-dried sour milk curds, herders’ travel food. A cheese & dairy recipe from Mongolia.
-
A Ping
Whole tarantulas fried with garlic and salt until crisp outside and soft inside. Ready in 20 minutes prep and 15…