Baku Kitchen! An independent reference of traditional food

adventurous

550 dishes.

fermented & pickledPla RaFreshwater fish fermented in salt and rice bran for a year, intensely pungentfermented & pickledPla SomWhole freshwater fish fermented with rice and salt until sour, then friedPlacaliSmooth fermented cassava dough eaten with okra or palm-nut saucePleah Sach KoThin raw beef cured in lime juice with herbs, shallot and roasted rice powdermainPolvo à lagareiroroast octopus drenched in olive oil with punched potatoesPorc-épicBrush-tailed porcupine smoked then stewed in bush-mango or palm saucefermented & pickledPrahokCrushed freshwater fish salted and fermented for months into grey pungent pastePrahok KtisFermented fish and minced pork coconut dip with crunchy vegetablescharcuterie & curedPrietasBlood sausage with onion and spices, grilled whole at the asadoPru orientalDark fizzy drink fermented from roots, bark and spices, sold in bottlesfermented & pickledPu DongSmall paddy-field crabs cured raw in salty brine, pounded into papaya saladPudding and sousePickled pork with steamed sweet-potato pudding, Saturday ritualmainPulpo a la gallegaboiled octopus over potatoes with paprika, olive oilsnackRăcituriJellied pork set from long-boiled trotters with garlicfermented & pickledRakfiskMonths-fermented trout on flatbread with sour cream, onion.Ranga rangaBeef tripe stewed with potato, tomato and yellow ajicharcuterie & curedRellenaBlood sausage packed with rice, peas and herbs, fried in thick slicescharcuterie & curedRengasmoked herring shredded with onion, oil and lemon, eaten with green onionsRevolcadoPork head and offal stewed in a red tomato and chile recadosauce & condimentRihaakuruThick brown paste from long-boiled tuna, intensely savorymainRoasted Noddy BirdBlack noddy seabirds caught at dusk and grilled, traditional delicacysnackRocky Mountain oystersSliced, battered and deep-fried bull calf testicles served with cocktail saucesalad & sideRojakFruit and dough fritters tossed in prawn paste, tamarind, sugar and peanutsRoots tonicBitter dark brew of boiled roots and barks, drunk in small glassessnackSago GrubsFat palm-weevil larvae from felled sago logs, eaten raw or roasted in leavesSakauPohnpei's ceremonial kava, pounded on stones and strained through hibiscus bastSalmiakkiBeloved salty-liquorice candy, an acquired taste.wine & spiritSalmiakki KoskenkorvaJet-black vodka infused with salty liquorice, drunk ice coldsauce & condimentSambal BelacanPounded chili and toasted shrimp-paste relish with limemainSannakjiFreshly cut octopus tentacles still writhing, dressed in sesame oil and seedssalad & sideSanya KhunaJellied fish aspic set with ginger and spices, eaten cold in wintersnackSapu MhichaLeaf-tripe pouch stuffed with bone marrow, boiled then fried until it burstsSarapatelPork or goat offal and blood stewed with lime and chillisalad & sideSatini rekenboiled shark mashed with bilimbi and lime, served with ricesnackSausPigs' feet pickled with lime, onion, cucumber and hot pepperScorched conchRaw conch scored, dressed with lime, onion and hot pepper, eaten from the shell

  • Coto Makassar

    Beef and offal soup thickened with ground peanuts and rice water, eaten with ketupat. Ready in 40 min prep and…

  • Corned Beef

    Tinned salt beef fried with onion and served over rice. Ready in 10 min prep and 20 min cooking. Serves…

  • Cow foot soup

    Gelatinous stewed cow’s feet with yam, cassava and dumplings. Ready in 40 minutes prep and 3 hours 30 minutes cooking.…

  • Cozido à portuguesa

    Boiled dinner of meats, sausages, cabbage, potatoes. Ready in 30 min prep and 2 hr 30 min cooking. 8 servings.…

  • Cow foot

    Stewed cow’s feet, sticky with gelatine, with broad beans and spinners. Ready in 30 min prep and 4 hr cooking.…

  • Cow cod soup

    Bull’s genitals simmered with bananas, rum and pepper. Ready in 45 min prep and 3 hr cooking. 6 servings. A…

  • Crubeens

    Boiled then fried pigs’ trotters eaten with the fingers. Ready in 20 min prep and 3 hr 30 min cooking.…

  • Daddawa

    Fermented locust-bean cakes, sharply pungent, dropped whole into soups. Ready in 1 hr prep and 3 hr cooking. About 20…

  • Dadih

    Buffalo milk fermented in a bamboo tube until set, eaten with rice and palm sugar. A cheese & dairy recipe…

  • Dagaa

    Sun-dried lake sardines fried with onion, tomato and chili. Ready in 25 min prep and 25 min cooking. 4 servings.…