adventurous
550 dishes.
Civet de senglarwild boar stewed slowly in red wine
Coconut CrabGiant land crab roasted in its shell; rich, coconut-scented meat and fat.wine & spiritCocuyClear spirit distilled from roasted agave hearts, drunk neat in the northwest
Cod tonguesFried gelatinous throat muscles of cod, served with crisp pork scrunchionsmainCoda alla vaccinaraoxtail braised for hours with celery, tomato and pine nutsfermented & pickledColatura di aliciAmber fermented anchovy liquid dripped over spaghetti with garlic and oil.wine & spiritColoncheLightly fermented pink wine of prickly pear fruit, drunk youngcharcuterie & curedCorned BeefTinned salt beef fried with onion and served over rice.
Coto MakassarBeef and offal soup thickened with ground peanuts and rice water, eaten with ketupat
Cow cod soupBull's genitals simmered with bananas, rum and pepper
Cow footStewed cow's feet, sticky with gelatine, with broad beans and spinners
Cow foot soupGelatinous stewed cow's feet with yam, cassava and dumplingsmainCozido à portuguesaboiled dinner of meats, sausages, cabbage, potatoes
CrubeensBoiled then fried pigs' trotters eaten with the fingers
Cuy asadoWhole guinea pig roasted crisp, Andean festival delicacymainCuy chactadoGuinea pig flattened under stone and fried crisp, Arequipa specialtysoup & stewCzerninaSweet-sour duck blood soup with dried fruit and noodles.sauce & condimentDaddawafermented locust-bean cakes, sharply pungent, dropped whole into soupscheese & dairyDadihBuffalo milk fermented in a bamboo tube until set, eaten with rice and palm sugarmainDagaaSun-dried lake sardines fried with onion, tomato and chilicheese & dairyDambalkhachoMould-ripened mountain curd cheese, pungent and crumbly, melted into butter dishes.snackDanyin TheeBoiled or grilled djenkol seeds with a strong sulphurous smell, eaten with saltcheese & dairyDarfiyehGoat cheese aged inside a goatskin, dense and strongly flavoured.fermented & pickledDawadawaFermented locust-bean cakes that give northern soups their deep savoury basemainDinuguanPork offal simmered in pig's blood with vinegar and chilli, served with rice cakeswine & spiritDoloHome-brewed sorghum beer served in calabashes
DomaAreca nut with betel leaf and slaked lime, chewed after meals and offered to guests
DouzhiSour grey fermented mung-bean broth, a Beijing breakfast few outsiders finishcharcuterie & curedDrisheenSoft blood pudding made with sheep's blood, sliced and fried or served with tripe.mainDrob de mielEaster lamb offal loaf with herbs and eggssnackDropSalty liquorice sweets, often with ammonium chloride, chewed all day.charcuterie & curedDry meatsmoke-dried meat and fish, hard as wood, simmered soft in soups
DuletMinced tripe, liver and beef fried with butter, chili and cardamom
DulseSun-dried purple seaweed eaten straight from the bag, salty and chewy-
Balachaung
Crispy fried dried-shrimp, garlic and chili relish for rice. Ready in 25 min prep and 30 min cooking. About 400…
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Banda
Lake Chad fish split, smoked over wood and dried hard for keeping. A charcuterie & cured recipe from Chad.
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Balut
Boiled fertilized duck egg with salt and vinegar, evening street ritual. Ready in 5 min prep and 25 min cooking.…
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Bangui
Naturally fizzy fresh palm wine. A wine & spirit recipe from Côte d’Ivoire.
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Basashi
Raw horse meat sliced thin with ginger, garlic and sweet soy. 20 min to prepare. 4 servings as a starter.…
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Bebbux
Land snails simmered with garlic, mint and wine, picked out with a pin. Ready in 20 minutes prep and 45…
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Batiburrillo
Stew of beef and lamb offal – liver, kidney and heart – with onion. Ready in 40 minutes prep and…
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Belacan
Compressed block of fermented shrimp, toasted before pounding into sambal. Ready in 5 min prep and 5 min cooking. Preparation…
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Bekasam
Freshwater fish fermented with rice and salt until sour, then fried. A fermented & pickled recipe from Indonesia.
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Betamax
Cubes of set chicken blood grilled on skewers and brushed with sauce. Ready in 20 min prep and 15 min…