Baku Kitchen! An independent reference of traditional food

black pepper

1,888 dishes.

Camarones enchiladosCamarones enchiladosShrimp simmered in tomato-sofrito creole sauceCamaronsCamaronsLarge freshwater prawns curried or grilled, a river delicacyCamel meatCamel meatcamel steaks, hump and offal grilled over coals or stewed with riceCandaCandaMinced fish rolled into balls and fried, then simmered in sauce with breadCanh ChuaCanh ChuaSour Mekong soup of fish, tamarind, pineapple, okra and elephant-ear stemCanja de galinhaCanja de galinhaChicken simmered with rice and lemon into a light restorative soupCao LauCao LauHoi An noodles with char siu pork, greens and crispy croutonsCapeletis a la CarusoCapeletis a la CarusoFilled pasta in a cream sauce with ham, mushrooms and cheeseCapitaine grilleCapitaine grillewhole Niger River perch grilled over coals with onion, chili and limeCaprese saladCaprese saladmozzarella, tomato and basil with olive oilCaracóisCaracóissmall snails simmered with garlic and oregano, eaten with beerCaracolesCaracolesGiant land snails grilled or stewed with tomato and hot pepperCarapulcraCarapulcraAncient stew of sun-dried potatoes, pork and peanutsCarbonadaCarbonadaBeef stew with corn, sweet potato and peaches, sometimes in pumpkinCarbonade flamandeCarbonade flamandeBeef stewed in dark abbey beer, slightly sweet-sour, with fries.Carciofi alla giudiaCarciofi alla giudiawhole artichokes flattened and twice-fried until the leaves crispCarciofi alla romanaCarciofi alla romanaartichokes braised with mint, garlic, olive oilCargols a la llaunaCargols a la llaunasnails grilled on a tin with garlic, aioliCaricolesCaricolesSea snails simmered in celery broth, eaten hot from a cupCarimañolaCarimañolaTorpedo-shaped fried cassava dough stuffed with seasoned beef or fresh cheeseCarne de monteCarne de monteSmoked forest game stewed with palm oil and chili, sold at Malabo marketsCarne de porco à alentejanaCarne de porco à alentejanamarinated pork cubes fried with clams, coriander and cubed potatoesCarne en varaCarne en varaBeef staked on wooden poles around a fire and roasted slowlyCarrot CakeCarrot CakeFried radish-cake cubes with egg, in black or white styleCasadoCasadoLunch plate of rice, beans, plantain, salad, and a proteinCasamientoCasamientoRice and beans fried together, everyday stapleCasareepCasareepBlack bitter-cassava syrup that flavours and preserves pepperpotCassava ChipsCassava ChipsThin cassava slices deep-fried crisp and salted; sold in market bags.Cassava leaf stewCassava leaf stewPounded cassava leaves with palm oil and smoked fishCataplana de mariscoCataplana de mariscoseafood and clams steamed in a copper clamshell panCatibíasCatibíasEmpanadas made with cassava flour, filled with seasoned meat and friedCau cauCau cauTripe cubes stewed with potato, turmeric and mint, served with riceCausaCausaLayered lime-and-ají potato terrine filled with tuna or chickenCazuelaCazuelaClear stew of beef or chicken with potato, squash, corn cobCazuela de mariscosCazuela de mariscosCreamy coconut-milk seafood casserole from the Caribbean coastČeburekaiČeburekaiDeep-fried half-moon pastry of minced meat, eaten hot from markets

  • Antigua black pineapple

    The island’s famously sweet small pineapple, eaten fresh. Ready in 15 min prep and 30 min chilling cooking. 4 servings.…

  • Ang Dtray-Meuk

    Grilled squid brushed with lime and chilli, sold on skewers along the Kep seafront. Ready in 20 minutes prep and…

  • Anticucho

    Beef-heart skewers with potato and spicy peanut sauce, night grills. Ready in 30 min prep and 15 min cooking. 4…

  • Anchoiade

    Pounded salted anchovy with garlic and olive oil, spread on bread or raw vegetables. Ready in 20 min prep and…

  • Ardennes ham

    Salted, cold-smoked raw ham from the Ardennes, sliced thin with melon or bread. Ready in 10 minutes prep and none…

  • Arancini

    Sicilian fried rice balls stuffed with ragù, mozzarella. Ready in 45 min prep and 40 min cooking. 12 arancini. A…

  • Arayes

    Pita halves packed with spiced minced lamb and grilled until crisp. Ready in 20 min prep and 20 min cooking.…

  • Arroz con guandú

    Coconut rice with pigeon peas, a holiday staple. Ready in 20 minutes prep and 45 minutes cooking. Serves 8. A…

  • Arroz con pato

    Duck rice tinted green with coriander and dark beer, northern classic. Ready in 40 minutes prep and 1 hour 30…

  • Arroz con pollo

    Celebration rice with shredded chicken and vegetables. Ready in 30 min prep and 1 hr cooking. 8 servings. A main…