Baku Kitchen! An independent reference of traditional food

black pepper

1,888 dishes.

Conch waterConch waterPeppery clear conch broth with dumplings and provisionsCongeeCongeeSlow-simmered rice porridge topped with century egg, pork or picklesConiglio in porchettaConiglio in porchettaBoned rabbit rolled with wild fennel, garlic and pancetta, then roasted.Cook-up riceCook-up riceOne-pot rice, black-eyed peas and meats in coconut milkCoq au vinCoq au vinChicken braised in red wine with lardons, mushrooms, onions.Corn chaffCorn chaffBoiled corn and beans stewed with palm oil and spicesCornish pastyCornish pastyFolded shortcrust pastry of beef, potato, swede, onion.CorvicheCorvicheFried ball of green plantain dough stuffed with fish and peanutCossa cossaCossa cossaBig river prawns grilled over charcoal and eaten with chilli and lemonCoto MakassarCoto MakassarBeef and offal soup thickened with ground peanuts and rice water, eaten with ketupatCou-cou and flying fishCou-cou and flying fishNational dish: cornmeal-okra mash with steamed flying fishCountry chopCountry chopmixed greens, meat and fish cooked down together in palm oil, over riceCoupé-coupéCoupé-coupéRoadside chopped grilled meat, often stuffed into baguetteCow cod soupCow cod soupBull's genitals simmered with bananas, rum and pepperCow footCow footStewed cow's feet, sticky with gelatine, with broad beans and spinnersCow foot soupCow foot soupGelatinous stewed cow's feet with yam, cassava and dumplingsCoxinhaCoxinhaTeardrop-shaped fried croquettes of creamy shredded chickenCrab and dumplingCrab and dumplingCurried crab with flat boiled dumplings, Tobago's prideCrab and riceCrab and riceLand crab cooked down with rice, thyme and tomato until darkCrab backCrab backSeasoned crab meat baked in its shellCrab backsCrab backsLand-crab meat seasoned and baked in shellsCracked conchCracked conchPounded conch battered and fried, with peas n' riceCroque monsieurCroque monsieurGrilled ham-and-cheese sandwich glazed with béchamel.CroquetasCroquetascreamy béchamel croquettes with ham or salt codCroquetas de jamónCroquetas de jamónCreamy ham croquettes fried crispCrubeensCrubeensBoiled then fried pigs' trotters eaten with the fingersCubanitoCubanitoRum with tomato juice, lime, salt and hot sauce over iceCullen skinkCullen skinkScottish smoked haddock, potato, and onion soup.Curry duckCurry duckDuck curried with green seasoning, river-lime favoriteCurry goatCurry goatGoat slow-cooked in Jamaican curry, party stapleCuy asadoCuy asadoWhole guinea pig roasted crisp, Andean festival delicacyCuy chactadoCuy chactadoGuinea pig flattened under stone and fried crisp, Arequipa specialtyCzerninaCzerninaSweet-sour duck blood soup with dried fruit and noodles.DakgalbiDakgalbiChuncheon stir-fry of chicken, cabbage and rice cakes in gochujangDamlamaDamlamalayered meat and vegetables steamed in their own juicesDarasaDarasaGrated green banana wrapped in banana leaf and boiled, eaten with fish

  • Baked macaroni and cheese

    Firm sliceable baked mac with cheddar and pepper. Ready in 20 minutes prep and 50 minutes cooking. One tray, 9…

  • Bak Kut Teh

    Pork ribs simmered in dark herbal broth, Klang specialty. Ready in 20 min prep and 2 hr cooking. 4 servings.…

  • Bajilla bil dihin

    Boiled broad beans in their skins served over bread with hot fat and egg. Ready in 10 minutes prep and…

  • Bajiya

    Black-eyed pea fritters spiced with garlic and chili. Ready in 20 minutes prep and 25 minutes cooking. Makes about 30.…

  • Balik ekmek

    Grilled mackerel sandwich with onion and greens from Istanbul’s waterfront. Ready in 20 min prep and 15 min cooking. 4…

  • Balandėliai

    ‘Little doves’: cabbage rolls of meat and rice, stewed. Ready in 45 minutes prep and 1 hour 30 minutes cooking.…

  • Bakso

    Springy beef meatball soup with noodles, sold from carts. Ready in 40 min prep and 1 hr 15 min cooking.…

  • Bamia

    Okra stewed with lamb in tomato sauce. Ready in 25 min prep and 1 hr 45 min cooking. 6 servings.…

  • Bami

    Javanese-style stir-fried noodles with sweet soy, served with chicken. Ready in 25 min prep and 15 min cooking. 4 servings.…

  • Banh Gio

    Pyramid of rice flour paste with pork and wood-ear mushroom, steamed in leaf. Ready in 45 min prep and 45…