Baku Kitchen! An independent reference of traditional food

adventurous

550 dishes.

MollejasSweetbreads grilled slowly until crisp, squeezed with lemonMombarsausage 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 restorativeMopane 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 raisinsMoreia fritaCrisp-fried marinated moray eel, beach bar favoriteMostarda 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 brothMountain 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 daysNaem KhaoCrispy fried rice-ball salad with sour pork and herbsNamaFresh 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 breakfastNdo’oPressed bush-mango seed blocks grated into stews to thicken themNēģiGrilled lamprey served cold in jelly or hot with bread.fermented & pickledNem ChuaRaw pork cured with garlic, chilli and rice, soured in banana leaf in daysNététoufermented locust-bean seeds pounded into sauces for salty depthNetetufermented 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 fatNjangsaOily forest seeds ground to thicken and perfume stews with a bitter-nutty noteNkuiSlippery ceremonial soup drawn out from pounded nkui bark and spices

  • Chicha de jora

    Cloudy maize beer served in large glasses at rural chicherias. A wine & spirit recipe from Peru.

  • Chicha cochabambina

    Fermented maize beer drunk from a bowl at roadside chicherias. A wine & spirit recipe from Bolivia.

  • Chicha de chonta

    Fermented drink from boiled peach-palm fruit, drunk in the Amazon. A wine & spirit recipe from Ecuador.

  • Chicha

    Lightly fermented maize beer poured from clay jars in Bogota chicherias. A wine & spirit recipe from Colombia.

  • Chikwanga

    Fermented cassava bread steamed in leaves, travel-friendly. Ready in 1 hour prep and 2 hours cooking. About 8 loaves. A…

  • Chicken souse

    Limey chicken broth with allspice, weekend breakfast. Ready in 30 minutes prep and 1 hour cooking. Serves 6. A soup…

  • Chikwangue

    Tangy fermented cassava loaf steamed in leaves. Ready in 1 hr prep and 1 hr 30 min cooking. 6 loaves.…

  • Chitterlings

    Pig intestines cleaned, simmered long and served with hot sauce and vinegar. Ready in 3 hr prep and 4 hr…

  • Chisca

    Pork offal and grain sausage in natural casing, smoked and fried in slices. Ready in 1 hour prep and 1…

  • Chontacuro

    Fat palm weevil grubs skewered and grilled, eaten hot off the stick. Ready in 15 minutes prep and 15 minutes…