Baku Kitchen! An independent reference of traditional food

adventurous

0 dishes.

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  • Roots tonic

    Bitter dark brew of boiled roots and barks, drunk in small glasses. Ready in 30 min prep and 2 hours…

  • Rojak

    Fruit and dough fritters tossed in prawn paste, tamarind, sugar and peanuts. Ready in 25 min prep and none cooking.…

  • Sago Grubs

    Fat palm-weevil larvae from felled sago logs, eaten raw or roasted in leaves. Ready in 15 minutes prep and 15…

  • Salmiakki

    Beloved salty-liquorice candy, an acquired taste. Ready in 20 min prep and 20 min cooking. About 40 pieces. A snack…

  • Salmiakki Koskenkorva

    Jet-black vodka infused with salty liquorice, drunk ice cold. A wine & spirit recipe from Finland.

  • Sambal Belacan

    Pounded chili and toasted shrimp-paste relish with lime. Ready in 20 minutes prep and 10 minutes cooking. About 200 g.…

  • Sannakji

    Freshly cut octopus tentacles still writhing, dressed in sesame oil and seeds. Ready in 10 min prep and none cooking.…

  • Sarapatel

    Pork or goat offal and blood stewed with lime and chilli. Ready in 1 hr prep and 2 hr 30…

  • Sapu Mhicha

    Leaf-tripe pouch stuffed with bone marrow, boiled then fried until it bursts. Ready in 1 hr 30 min prep and…

  • Sanya Khuna

    Jellied fish aspic set with ginger and spices, eaten cold in winter. Ready in 40 minutes prep and 1 hour…