Baku Kitchen! An independent reference of traditional food

adventurous

550 dishes.

fermented & pickledMadraiBreadfruit or cassava buried in leaf-lined pits for months until sour.mainMaghaz MasalaGoat or lamb brain fried with tomato, ginger and green chilli until creamyMagiritsalamb offal and lettuce soup thickened with egg and lemonsalad & sideMahrPit-fermented breadfruit preserved for months, then baked before eatingwine & spiritMahuaClear spirit distilled from dried mahua flowers, central to Adivasi ritual lifesauce & condimentMahyawapungent fermented anchovy sauce spread on flatbreadcharcuterie & curedMalehSalted fish packed in brine, cooked with rice or eaten with bread.salad & sideMalewasmoked bamboo shoots stewed in groundnut sauce, Bugisu specialtyfermented & pickledMamFish or beef fermented with rice and salt until sour, then fried with porksauce & condimentMam NemPungent fermented anchovy sauce thinned with pineapple, garlic and chillisauce & condimentMam TomPurple fermented shrimp paste, whipped with lime and chilli until it foamsMämmiSlow-baked malted rye Easter porridge with cream, sugar.ManicouSmoked opossum stewed with rum, cloves and herbsMannish waterGoat head-and-foot soup, festive tonicmainMararaRaw offal and tripe chopped with lime, chilli and onion, eaten freshfermented & pickledMarynavanyya hrybyForest mushrooms preserved in vinegar brine with peppercorns and bay.wine & spiritMasatoAmazonian fermented cassava drink, sour and milky, served in gourdsfermented & pickledMasiBreadfruit fermented in leaf-lined pits; sour dough baked into dense cakes.MatumboTripe simmered long with tomato and onion until tender, eaten with ugalisauce & condimentMazavarooBlistering paste of crushed bird's eye chili, garlic and ginger in oilsnackMbewaField mice roasted whole on skewers, eaten head, bones and allMbinzoDried caterpillars fried with chili and onion, protein-rich delicacyMbongo tchobiInky fish stew flavored with charred mbongo spice barkmainMegapode EggsLarge yolky eggs dug from hot volcanic sand and boiled or baked.fermented & pickledMehyawaThin brown fermented fish sauce spiced with cumin, smeared inside thin regag bread.soup & stewMenudoTripe in red chile broth, famed weekend hangover curewine & spiritMerissaCloudy sour sorghum beer brewed at home and drunk from shared jarscharcuterie & curedMettRaw seasoned minced pork spread on a bread roll with raw onion.fermented & pickledMiangTea leaves fermented in bamboo tubes and chewed with salt in the northern hillsMillimallikasLayered shot of Vana Tallinn, peppermint liqueur and clear spiritfermented & pickledMirisSheep fat fermented with onion into a rich paste stirred into stewsmainMiruhulee BoavaOctopus tentacles braised in curry spices and coconut oil until tenderMishsalted cheese fermented in whey with fenugreek and chili for a yearfermented & pickledMochonye yablokiWhole apples fermented in brine with rye straw and blackcurrant leaves.soup & stewMogodutripe stewed with onion, served with papcheese & dairyMohantPungent soft cow's cheese ripened until sharp and creamy, eaten with black bread.

  • Caxiri

    Fermented cassava beer of Amazonian villages, drunk at festivals. A wine & spirit recipe from Brazil.

  • Cerasee tea

    Very bitter tea brewed from the dried bitter melon vine. Ready in 5 minutes prep and 10 minutes cooking. Serves…

  • Century Egg

    Duck egg cured in alkaline clay until the yolk turns dark green and creamy. A fermented & pickled recipe from…

  • Cha Sremoch

    Beef stir-fried with red tree ants and their eggs, sour and peppery. Ready in 20 minutes prep and 10 minutes…

  • Chal

    Sparkling sour fermented camel’s milk, desert thirst-quencher. A fermented & pickled recipe from Turkmenistan.

  • Changaa

    Harsh clear spirit distilled from maize or millet mash, potent and cheap. A wine & spirit recipe from Kenya.

  • Chanfainita

    Diced beef lung stewed with potato and aji panca, eaten with rice. Ready in 40 minutes prep and 1 hour…

  • Chapulines

    Toasted grasshoppers seasoned with lime, garlic and chili, eaten by the handful. Ready in 30 min prep and 25 min…

  • Chenilles

    Forest caterpillars dried or fried, eaten by the handful with cassava. Ready in 30 min prep and 40 min cooking.…

  • Chicha de yuca

    Cloudy fermented cassava beer served in bowls in Amazonian villages. A wine & spirit recipe from Ecuador.