Baku Kitchen! An independent reference of traditional food

bell pepper

321 dishes.

street foodPastel mandi’oFried cassava-dough empanada filled with beef so'oPasteles en hojaParcels of green plantain and taro dough with pork, boiled in leavesPate kòdeFlaky fried pastry stuffed with smoked herring, chicken or beefPatíSpiced beef pastry from Caribbean Limón provincePav BhajiButtery mashed vegetable curry with toasted buns, Mumbai beach foodPeas n’ ricePigeon peas and rice with thyme and salt porkPekaoctopus, lamb or veal slow-baked under an ember-covered bellbreakfastPericoEggs scrambled with tomato, onion, peppers; classic arepa filling toostreet foodPhilly cheesesteakChopped ribeye and melted cheese on a hoagie rollPicadaBoard of salami, cheese, olives and crisps shared before dinnerPicadilloMinced vegetable-and-meat hash scooped up with tortillasbread & pastryPideboat-shaped flatbread baked with cheese, minced meat or sucuksauce & condimentPindjurroasted pepper, tomato and aubergine relish, chunkier than ajvarPique machoBeef chunks and sausage over fries with chilies and egg, Cochabambasoup & stewPira caldoRich river-fish soup thickened with cheese, milk and tomatoPirarucuGiant Amazon fish, salted and dried or grilled fresh with cassavasalad & sidePistoManchegan fried vegetable medley, often crowned with eggPkhaliminced spinach or beet greens with walnut-garlic paste, pomegranate seedsPlato típicoGrilled beef with beans, rice, plantains, and chismolPollo guisadoChicken braised with sofrito, an everyday stewmainPolneti piperkipeppers stuffed with rice, mince, paprikaPörköltslow meat stew thick with paprika and onionsPotato greenssweet-potato leaves fried with onions, peppers and meat; everyday favouritePoul an sosChicken stewed in tomato-onion creole saucePoulet DGDirecteur Général chicken sautéed with ripe plantains and vegetablesPtitimtoasted pasta pearls, austerity-era invention turned comfort foodPunjene paprikepeppers stuffed with meat and rice in tomato sauceQuimbombóOkra stewed with pork, plantain dumplings and sofritoRabo encendidoFiery braised oxtail in tomato-wine sauceRatatouilleProvençal stew of eggplant, zucchini, peppers, and tomato.soup & stewRiblja corbaPeppery soup of lake or sea fish thickened with vegetables and paprika.mainRoadrunner chickenfree-range village hen stewed slowly, prized weekend treatRolexchapati rolled around fried eggs, tomato and cabbageRondónLimón coconut stew of fish and ground provisionsRopa viejaShredded beef braised with tomato, peppers, olivesSalade niçoiseTuna, anchovies, olives, green beans, egg, tomato salad.

  • Conch ceviche

    Lime-cured conch with onion, tomato, habanero. Ready in 40 minutes prep and none cooking. Serves 6. A snack recipe from…

  • Corviche

    Fried ball of green plantain dough stuffed with fish and peanut. Ready in 45 minutes prep and 25 minutes cooking.…

  • Conch chowder

    Tomato broth with pounded conch, potato and thyme, peppered hot. Ready in 40 min prep and 1 hr cooking. 6…

  • Conch fritters

    Battered conch balls with spicy dipping sauce. Ready in 40 minutes prep and 20 minutes cooking. About 30 fritters. A…

  • Crab and rice

    Land crab cooked down with rice, thyme and tomato until dark. Ready in 45 minutes prep and 1 hour cooking.…

  • Crab back

    Seasoned crab meat baked in its shell. Ready in 40 minutes prep and 25 minutes cooking. Serves 6. A snack…

  • Cow foot

    Stewed cow’s feet, sticky with gelatine, with broad beans and spinners. Ready in 30 min prep and 4 hr cooking.…

  • Devilled Chicken

    Chicken stir-fried with onion, capsicum and chilli in a sticky dark sauce. Ready in 30 minutes prep and 20 minutes…

  • Efo riro

    Yoruba spinach stew in palm oil with locust bean and assorted meat. Ready in 40 min prep and 1 hr…

  • Empanada de cazón

    Fried corn empanada of stewed baby shark, Margarita specialty. Ready in 45 minutes prep and 30 minutes cooking. About 12…