Baku Kitchen! An independent reference of traditional food

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 palmsTorborgeesour, 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 batterTripa 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 riceTzhvzhikLiver 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 stockfishUlat 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 boxUsbancasings 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 iconVerikäkkBlood and barley dumpling boiled then fried in fatVerivorstBarley 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 beerWagashiFulani 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

  • Escamoles

    Ant larvae sauteed in butter with epazote, nutty and buttery in tacos. Ready in 15 min prep and 10 min…

  • Erizos

    Raw sea urchin tongues eaten with chopped onion, lemon and coriander. Ready in 30 minutes prep and none cooking. Serves…

  • Époisses

    Orange washed-rind cheese, spoonably soft and famously smelly. A cheese & dairy recipe from France.

  • Escargots

    Snails baked in garlic-parsley butter, eaten with picks. Ready in 25 min prep and 12 min cooking. 4 servings. A…

  • Escargots braisés

    Giant land snails grilled on skewers with chili and onion at night stalls. Ready in 1 hour prep and 40…

  • Fagioli con le cotiche

    Bean and pork-rind soup, Christmas tradition. Ready in 30 minutes prep and 2 hours 30 minutes cooking. Serves 6. A…

  • Fasikh

    Nile fish salted and fermented in jars until soft and strongly aromatic. A fermented & pickled recipe from South Sudan.

  • Fermented Breadfruit

    Breadfruit sealed in leaf-lined pits for months; sour paste baked into cakes. A fermented & pickled recipe from Solomon Islands.

  • Filet américain

    Seasoned raw minced beef spread on bread or with fries. Ready in 20 min prep and none cooking. 4 servings.…

  • Fierkelsjhelli

    Suckling pig set in its own clear aspic and sliced cold. Ready in 45 min prep and 3 hours 30…