black pepper
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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Mechoui
Whole lamb roasted over desert coals, carved by hand for guests. Ready in 1 hr prep and 4 hr 30…
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Mbakbaka
Pasta cooked directly in a spicy chickpea and lamb tomato broth. Ready in 20 min prep and 1 hr 15…
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Mountain chicken
Crapaud frog legs stewed creole-style; historic national dish, now rare. Ready in 25 min prep and 50 min cooking. 4…
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Moussaka
Baked layers of eggplant, spiced lamb mince, béchamel. Ready in 1 hr prep and 1 hr 30 min cooking. 6…
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Moules-frites
Mussels steamed in white wine, with fries and mayonnaise. Ready in 30 min prep and 20 min cooking. 4 servings.…
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Mopane worms
Dried mopane caterpillars eaten crisp or stewed. Ready in 20 min prep and 40 min cooking. 4 servings. A snack…
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Moqueca
Fish simmered with coconut milk, dendê oil and peppers in clay pot. Ready in 30 min plus 30 min marinating…
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Moroho
Wild or garden greens braised with onion. Ready in 15 min prep and 25 min cooking. 4 servings. A salad…
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Mole negro
Oaxaca’s darkest mole, thick with chilhuacle chiles, seeds and chocolate. Ready in 2 hr prep and 3 hr cooking. 10–12…
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Mole poblano
Chicken in complex chile-chocolate sauce of many ingredients. Ready in 1 hr 30 min prep and 2 hr 30 min…