Baku Kitchen! An independent reference of traditional food

adventurous

550 dishes.

mainNkwobiCow foot in a thick spiced palm-oil emulsion, eaten from wooden bowlssnackNseneneseasonal grasshoppers pan-fried with onion and chili, prized delicacyfermented & pickledNtoba mbodiCassava leaves fermented in leaf parcels then steamed, sharp and strong smellingcharcuterie & curedOdkacsun-dried meat jerky preserved in spiced ghee, traveler's foodwine & spiritOdontolVillage-distilled white spirit made from palm wine or maize, drunk in shotsfermented & pickledOgiriAsh-grey paste of fermented melon or castor seeds, ferociously pungent in soupsOgogoroRaw local gin distilled from fermented palm sap, drunk neat in shot glassescheese & dairyOlomoucké tvarůžkySmall ripened sour-milk cheese, yellow, fat-free and overwhelmingly pungent.snackOmagungumopane worms dried, fried or stewedOmenaTiny sun-dried Lake Victoria sardines fried with onion and tomatowine & spiritOmoleraw spirit distilled from palm wine in village stills, cloudy and strongfermented & pickledOncomOrange fermented cake made from peanut press-cake or soy waste, unique to West JavaOsbanesheep tripe stuffed with liver, rice, chard and herbs, then simmeredstreet foodOyster VermicelliThick bonito broth with thin wheat noodles, oysters and pork intestinePaçepeppery head-meat soup, famed hangover curePachasheep's head and trotters simmered overnight; weekend ritualfermented & pickledPadaekChunky unfiltered fermented fish, the backbone of Lao seasoningwine & spiritPájaro AzulAnise-scented sugarcane spirit macerated with fruit and chicken fatPalm grubsFat palm weevil larvae grilled on skewers until crisp and butteryPalm weevil larvaeFat white grubs from felled palms, skewered and grilled until crisp outsidePaloloSea worms swarming once a year, scooped by net and eaten raw or fried on toastPani ca meusaSesame roll filled with spleen and lung fried in lard, with cheese or lemon.Panta BhatFermented soaked rice with fried hilsa and chilies; Bengali New Year dishwine & spiritParagaRoadside shots of local gin infused with roots, bark and bitter herbswine & spiritParakariCloudy fermented cassava beer brewed in Amerindian villagesPatsasTripe and trotter soup with garlic vinegar, eaten at dawn.soup & stewPayaGelatinous trotter stew simmered overnight, a hearty breakfast with naancharcuterie & curedPeixe secofish and small shark sun-dried on racks, torn into stewsfermented & pickledPekasamFreshwater fish fermented with toasted rice and tamarind, then friedPepe soupFiery clear broth of goat, fish or offal spiked with country pepperfermented & pickledPickled eggsHard-boiled eggs kept in spiced vinegar in a jar on the barstreet foodPig’s Blood CakeSteamed pork-blood rice cake on a stick, rolled in peanut powder and cilantrosnackPihtijePork or chicken set in its own savoury jelly with garlic, eaten cold.PiureBlood-red sea squirt flesh, strongly iodised, chopped raw with lemoncheese & dairyPivski kajmakSalted matured cream layers from the Piva highlands, sharp and rich.wine & spiritPiwariAmerindian cassava beer, cloudy and sour, drunk from calabashes

  • Choncholí

    Grilled beef intestine skewers, charred crisp, eaten with potato. Ready in 1 hour prep and 20 minutes cooking. Serves 6.…

  • Chunchullo

    Grilled small intestine, crisp outside, eaten with lime and aji. Ready in 1 hr 30 min prep and 1 hr…

  • Chuchuk

    Horsemeat sausage, prized winter delicacy. Ready in 1 hour prep and 2 hours cooking. Makes 4 sausages. A charcuterie &…

  • Ciorbă de burtă

    Sour tripe soup with garlic, vinegar, cream. Ready in 30 min prep and 4 hr cooking. 6 servings. A soup…

  • Cig kofte

    Spicy kneaded bulgur with pepper paste, served in lettuce with lemon. 1 hr 30 min to prepare. 8 servings. A…

  • Colonche

    Lightly fermented pink wine of prickly pear fruit, drunk young. A wine & spirit recipe from Mexico.

  • Colatura di alici

    Amber fermented anchovy liquid dripped over spaghetti with garlic and oil. A fermented & pickled recipe from Italy.

  • Cocuy

    Clear spirit distilled from roasted agave hearts, drunk neat in the northwest. A wine & spirit recipe from Venezuela.

  • Cod tongues

    Fried gelatinous throat muscles of cod, served with crisp pork scrunchions. Ready in 15 min prep and 20 min cooking.…

  • Coda alla vaccinara

    Oxtail braised for hours with celery, tomato and pine nuts. Ready in 30 min prep and 5 hr cooking. 6…