Baku Kitchen! An independent reference of traditional food

black pepper

1,888 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 leavessnackPastelitosFried masa turnovers filled with meat and vegetables, topped with curtidomainPastelleSeasoned meat in cornmeal dough, steamed in a folded banana leafstreet foodPastelsFried pastry parcels stuffed with spiced fish, dipped in tomato and chilli saucePašticadaDalmatian beef braised with prošek and prunes, served with gnocchimainPastillaflaky warqa pie of pigeon or chicken, almonds, cinnamon and powdered sugarPastitsiobaked pasta with cinnamon-scented meat sauce, béchamelPastizziflaky diamond pastries filled with ricotta or mushy peasPastramiBrined, spice-crusted, smoked beef navel steamed and piled on ryePastrmajlijaoval bread pie topped with cubed pork, sometimes eggsoup & stewPasuljslow-cooked beans with smoked ribs and paprikamainPatarashcaRiver fish seasoned with sacha culantro and grilled in bijao leavesPate kòdeFlaky fried pastry stuffed with smoked herring, chicken or beefPatíSpiced beef pastry from Caribbean Limón provincePato no tucupiDuck simmered in tucupi broth with mouth-numbing jambu leavesPatsasTripe and trotter soup with garlic vinegar, eaten at dawn.mainPauaBlack-shelled abalone minced into fritters, chewy and deeply oceanicsoup & stewPayaGelatinous trotter stew simmered overnight, a hearty breakfast with naanstreet foodPayagua mascadaFried patty of cassava and minced beef, sold from market stallsPeameal bacon sandwichCornmeal-rolled back bacon on a bun; Toronto market iconPeanut soupGroundnut paste simmered with meat, chilli and greens, eaten over ricePeas n’ ricePigeon peas and rice with thyme and salt porkPebreCilantro, onion and ají salsa spooned on bread and grillsPekaoctopus, lamb or veal slow-baked under an ember-covered bellPelauOne-pot rice with pigeon peas and chickenPelmeenidSmall boiled meat dumplings served with sour cream or butter.Pelmenilittle meat dumplings with smetana, vinegar or butterPem bemJola fish stew simmered with onion, chilli and palm oilPempekPalembang fish-and-tapioca cakes with dark vinegar-chili cukoPepesupFiery fish pepper soup, weekend and celebration staplePepiánChicken in thick roasted seed-and-chile recado; national dishsnackPepparkakorThin snapping ginger biscuits cut into hearts, pigs and starsstreet foodPepper BunPeppery pork and scallion bun slapped onto a clay-oven wall and baked crispPepper shrimpSmall river shrimp boiled scarlet with scotch bonnet, sold in bagsPepper wineHot peppers steeped in sherry or rum, shaken a few drops at a time

  • Conch fritters

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

  • Conch water

    Peppery clear conch broth with dumplings and provisions. Ready in 40 minutes prep and 1 hour 30 minutes cooking. Serves…

  • Crab and dumpling

    Curried crab with flat boiled dumplings, Tobago’s pride. Ready in 45 minutes prep and 50 minutes cooking. Serves 4. 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…

  • Crab backs

    Land-crab meat seasoned and baked in shells. Ready in 45 minutes prep and 25 minutes cooking. Serves 6. A snack…

  • Cow foot soup

    Gelatinous stewed cow’s feet with yam, cassava and dumplings. Ready in 40 minutes prep and 3 hours 30 minutes cooking.…

  • Coxinha

    Teardrop-shaped fried croquettes of creamy shredded chicken. Ready in 1 hr prep and 40 min cooking. About 24. A street…

  • Cow foot

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

  • Cow cod soup

    Bull’s genitals simmered with bananas, rum and pepper. Ready in 45 min prep and 3 hr cooking. 6 servings. A…