adventurous
550 dishes.
street foodBetamaxCubes of set chicken blood grilled on skewers and brushed with saucesnackBetel NutAreca nut chewed with lime and pepper leaf, ubiquitous on Yap
BeuschelRagout of calf lung and heart in a sour cream sauce with dumplings.
BiloláGiant sea snails stewed or grilled, Bioko island specialtywine & spiritBiskaIstrian grape brandy infused with mistletoe, herbal and slightly bitter.
Black and TanPale ale layered under stout so the two stay visibly separatesnackBlack puddingRice-stuffed blood sausage, weekend delicacy
Black risottocuttlefish risotto dyed with its ink, coastal favoritemainBlackfishSalted and stewed pilot whale meat, dark and oily, served with provisionscharcuterie & curedBlodpuddingBaked blood pudding sliced and fried, eaten with lingonberry jam.
BlunzngröstlBlood sausage fried with potato and onion, topped with sauerkraut.charcuterie & curedBlutwurstBlood sausage fried and eaten with apple and onion or on rye bread.soup & stewBoat NoodlesIntense pork or beef noodle soup enriched with blood, in small bowlscharcuterie & curedBokkomsWhole salted mullet dried in the wind, peeled and eaten with breadfermented & pickledBombóCassava root steeped in water until it ferments, then dried and milledmainBoodogGoat or marmot roasted from within by hot stones placed inside the carcassfermented & pickledBorsSour liquid fermented from wheat bran, used to sharpen ciorbă soups.fermented & pickledBors acruSour bran ferment stirred into zeamă and other soups.fermented & pickledBosouRaw fish or meat fermented with salt and rice in a sealed jarsnackBoudenCreole blood sausage with rice, herbs and hot pepper, sliced hotcharcuterie & curedBoudin noirBlood sausage fried and served with apples or mashed potato.cheese & dairyBouhezzacheese ripened inside a goatskin, fed daily with fresh buttermilk until sharp
Bouzeloufsinged sheep's head steamed with cumin, eaten for the cheek and tongue
BozaThick fermented millet drink, faintly sour, sold from dedicated shops.drinkBragaThick fermented millet drink, lightly sour, sold cold from tanks.wine & spiritBrinjevecHarsh clear spirit distilled from juniper berries, drunk as a digestif.snackBua MalusAreca nut with betel leaf and lime, chewed constantly and offered to guests
BuaiBetel nut chewed with mustard stick and lime, staining mouths bright red
Buchada de bodeGoat offal chopped, seasoned and cooked inside the cleaned stomachsauce & condimentBuduDark fermented anchovy sauce of the east coast, eaten with rice and raw vegetablesfermented & pickledBudu KupangMussels fermented with salt into a pungent paste eaten with ricewine & spiritBunukCasamance palm wine tapped from oil and ronier palms, drunk freshfermented & pickledBuriakovyi kvasSour beet brine fermented in a jar, stirred into borscht for colour and acidity.fermented & pickledBurong IsdaRice and fish fermented together until sour and pink, sautéed before eatingsoup & stewBusecaTripe stewed with white beans, tomato and chorizo, a winter dishwine & spiritBush rumWhite rum steeped with roots, barks, herbs and fruit in large jars
BeuschelRagout of calf lung and heart in a sour cream sauce with dumplings.BiloláGiant sea snails stewed or grilled, Bioko island specialtywine & spiritBiskaIstrian grape brandy infused with mistletoe, herbal and slightly bitter.Black and TanPale ale layered under stout so the two stay visibly separatesnackBlack puddingRice-stuffed blood sausage, weekend delicacyBlack risottocuttlefish risotto dyed with its ink, coastal favoritemainBlackfishSalted and stewed pilot whale meat, dark and oily, served with provisionscharcuterie & curedBlodpuddingBaked blood pudding sliced and fried, eaten with lingonberry jam.BlunzngröstlBlood sausage fried with potato and onion, topped with sauerkraut.charcuterie & curedBlutwurstBlood sausage fried and eaten with apple and onion or on rye bread.soup & stewBoat NoodlesIntense pork or beef noodle soup enriched with blood, in small bowlscharcuterie & curedBokkomsWhole salted mullet dried in the wind, peeled and eaten with breadfermented & pickledBombóCassava root steeped in water until it ferments, then dried and milledmainBoodogGoat or marmot roasted from within by hot stones placed inside the carcassfermented & pickledBorsSour liquid fermented from wheat bran, used to sharpen ciorbă soups.fermented & pickledBors acruSour bran ferment stirred into zeamă and other soups.fermented & pickledBosouRaw fish or meat fermented with salt and rice in a sealed jarsnackBoudenCreole blood sausage with rice, herbs and hot pepper, sliced hotcharcuterie & curedBoudin noirBlood sausage fried and served with apples or mashed potato.cheese & dairyBouhezzacheese ripened inside a goatskin, fed daily with fresh buttermilk until sharpBouzeloufsinged sheep's head steamed with cumin, eaten for the cheek and tongueBozaThick fermented millet drink, faintly sour, sold from dedicated shops.drinkBragaThick fermented millet drink, lightly sour, sold cold from tanks.wine & spiritBrinjevecHarsh clear spirit distilled from juniper berries, drunk as a digestif.snackBua MalusAreca nut with betel leaf and lime, chewed constantly and offered to guestsBuaiBetel nut chewed with mustard stick and lime, staining mouths bright redBuchada de bodeGoat offal chopped, seasoned and cooked inside the cleaned stomachsauce & condimentBuduDark fermented anchovy sauce of the east coast, eaten with rice and raw vegetablesfermented & pickledBudu KupangMussels fermented with salt into a pungent paste eaten with ricewine & spiritBunukCasamance palm wine tapped from oil and ronier palms, drunk freshfermented & pickledBuriakovyi kvasSour beet brine fermented in a jar, stirred into borscht for colour and acidity.fermented & pickledBurong IsdaRice and fish fermented together until sour and pink, sautéed before eatingsoup & stewBusecaTripe stewed with white beans, tomato and chorizo, a winter dishwine & spiritBush rumWhite rum steeped with roots, barks, herbs and fruit in large jars-
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…