Baku Kitchen! An independent reference of traditional food

black pepper

1,888 dishes.

Njeguški pršutsmoke-cured ham air-dried in Njeguši villagemainNjeguski stekPork loin stuffed with Njeguši ham and cheese, breaded and fried.NkuiSlippery ceremonial soup drawn out from pounded nkui bark and spicessnackNokdu-jijimCrisp-edged griddled mung-bean pancake with vegetablesNom PangCrusty baguette stuffed with pâté, pork and pickled papayaÑoquisPotato gnocchi eaten the 29th with money under the plateNtabaCharcoal-grilled goat, Kinshasa nightlife stapleNum AnsomFestival sticky-rice cylinders with banana or pork, wrapped in leavessauce & condimentNuoc ChamFish-sauce lime dip balancing sweet, sour, salty and hotNyama chomaslow-grilled goat or beef shared with kachumbari and beerNyambeh nyebehBoiled cassava with black-eyed peas, topped with onion and tomato stewNyembwe chickenChicken stewed in palm-nut cream, often with smoked flavors; national dishsoup & stewObarathick stew of meat, root vegetables and often mushroomsOdika sauceMeat or fish stewed with smoky wild-mango-kernel bush chocolateOil downNational one-pot: breadfruit, callaloo, salted meat in turmeric coconut milkmainOjingeo SundaeSquid tubes stuffed with vegetables and egg, steamed then sliced.mainOjjaeggs scrambled into spicy tomato-pepper sauce, often with merguez or shrimpmainOka i’aRaw fish marinated in lemon, coconut cream, onion and chilisoup & stewOkroshkacold kvass soup with vegetables, egg, hamOlivier saladpotato, egg, pea and mayonnaise salad, New Year centerpiecesnackOmagungumopane worms dried, fried or stewedsalad & sideOmajovagiant termite-mound mushrooms sautéed in butter, rainy-season delicacysalad & sideOmbogadried wild spinach rehydrated into a hearty relishOmenaTiny sun-dried Lake Victoria sardines fried with onion and tomatosoup & stewOnbanWarm Pyongyang bowl of rice, shredded chicken and mung-bean pancake in brothOpor AyamGentle coconut-braised chicken served with ketupat at Lebaranstreet foodOrh LuakOysters fried into a soft starchy egg batter with crisp edges, served with chilli vinegarOromocoiled steamed dough roll layered with meat or vegetablesmainOryx steakLean dark gemsbok steak, grilled rare and served with pepper sauceOsbanesheep tripe stuffed with liver, rice, chard and herbs, then simmeredOshi palavUNESCO-listed pilaf of rice, carrots and meat eaten from one dishmainOshi siyoalafPamiri noodles cooked with wild mountain herbs and sour milkOssobucobraised veal shanks finished with lemony gremolataOyster OmeletteNight-market egg and sweet-potato-starch omelette with plump oysters and sweet chili saucestreet foodOyster VermicelliThick bonito broth with thin wheat noodles, oysters and pork intestinePabellón criolloShredded beef, black beans, rice and fried plantains; national plate

  • Salpicón

    Minced beef tossed with radish, mint, onion and lime. Ready in 25 min prep and 1 hr 30 min cooking.…

  • Pastelitos

    Fried masa turnovers filled with meat and vegetables, topped with curtido. Ready in 50 min prep and 25 min cooking.…

  • Meat pie

    Small pastry cups filled with seasoned minced beef and gravy. Ready in 45 min prep and 35 min cooking. Makes…

  • Manti

    Steamed dumplings plump with lamb and onion, dabbed with sour cream. Ready in 1 hr 15 min prep and 45…

  • Fufú

    Coconut milk fish soup with green plantain and tubers. Ready in 30 min prep and 45 min cooking. Serves 6.…

  • Escargots

    Giant land snails skewered and grilled with chili at roadside braziers. Ready in 40 min prep and 1 hr 15…

  • Chow mein

    Guyanese-Chinese noodles stir-fried with vegetables and chicken. Ready in 25 min prep and 15 min cooking. Serves 4. A main…

  • Callaloo

    Dasheen leaves, okra, and coconut milk swizzled silky. Ready in 25 min prep and 50 min cooking. Serves 6. A…

  • Bajiya

    Maldivian samosa stuffed with tuna, coconut and onion. Ready in 45 min prep and 20 min cooking. Makes 16. A…

  • Ajiaco

    Country stew of assorted meats and root vegetables. Ready in 40 min prep and 2 hr 30 min cooking. Serves…