Baku Kitchen! An independent reference of traditional food

adventurous

0 dishes.

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  • Mountain chicken

    Crapaud frog legs stewed creole-style; historic national dish, now rare. Ready in 25 min prep and 50 min cooking. 4…

  • Mopane worms

    Dried mopane caterpillars eaten crisp or stewed. Ready in 20 min prep and 40 min cooking. 4 servings. A snack…

  • Palolo

    Sea worms swarming once a year, scooped by net and eaten raw or fried on toast. Ready in 15 min…

  • Pudding and souse

    Pickled pork with steamed sweet-potato pudding, Saturday ritual. Ready in 1 hr prep and 3 hr cooking. 6 servings. A…

  • Sakau

    Pohnpei’s ceremonial kava, pounded on stones and strained through hibiscus bast. Ready in 45 min prep and 30 min of…

  • Sodabi

    Artisanal palm liquor born in Benin, poured at ceremonies. Ready in 10 min prep and 3–5 days fermenting, then distilling…

  • Stuffat tal-fenek

    Rabbit stewed in wine, garlic and tomato, the national dish. Ready in 30 min plus overnight marinating prep and 2…

  • Verivorst

    Barley blood sausage with lingonberry jam and sauerkraut; Christmas. Ready in 45 min prep and 1 hr 30 min cooking.…

  • Wagashi

    Fulani cow’s-milk cheese fried and simmered in spicy tomato sauce. Ready in 40 min prep and 1 hr cooking. 4…

  • Aloja

    Fermented drink of ground carob pods, cloudy and low in alcohol. Ready in 30 min prep and 3 to 5…