adventurous
0 dishes.
Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.
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Bouhezza
Cheese ripened inside a goatskin, fed daily with fresh buttermilk until sharp. Ready in 1 hr spread over weeks prep…
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Bombó
Cassava root steeped in water until it ferments, then dried and milled. Ready in 40 min prep and 4 days…
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Bouzelouf
Singed sheep’s head steamed with cumin, eaten for the cheek and tongue. Ready in 1 hr including cleaning prep and…
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Boza
Thick fermented millet drink, faintly sour, sold from dedicated shops. Ready in 20 min prep and 1 hr cooking plus…
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Cargols a la llauna
Snails grilled on a tin with garlic, aioli. Ready in 30 min plus several days purging prep and 35 min…
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Chinchulines
Grilled small intestines, braided or coiled, eaten crisp with lemon. Ready in 40 min prep and 1 hr 15 min…
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Civet de senglar
Wild boar stewed slowly in red wine. Ready in 40 min prep and 24 hr marinating plus 3 hr 30…
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Coconut Crab
Giant land crab roasted in its shell; rich, coconut-scented meat and fat. Ready in 25 min prep and 35 min…
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Formatge de tupí
Pungent cheese fermented in a clay pot with brandy. Ready in 30 min prep and 6 to 12 weeks fermenting…
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Kaleh Pacha
Sheep head and trotters boiled overnight into a rich broth eaten at dawn. Ready in 45 min plus overnight soaking…