boiled
882 dishes.
sauce & condimentOleo de palmaDeep orange unrefined palm oil, the fat behind calulu and most island stewssalad & sideOmmek Houriamashed carrots with harissa, caraway and lemon, topped with tuna and egg
Omo tuoSoft rice balls served in groundnut or palm soupsoup & stewOnbanWarm Pyongyang bowl of rice, shredded chicken and mung-bean pancake in brothsnackOnde-OndePandan glutinous balls bursting with palm-sugar syrup, rolled in coconutmainOshi siyoalafPamiri noodles cooked with wild mountain herbs and sour milk
Oshifimastiff pearl-millet mahangu porridge, Owambo staple
OtoMashed yam turned orange with palm oil, topped with boiled eggs
Ovocné knedlíkyFruit-stuffed dumplings showered with quark, butter, sugar.dessertOvos molesAveiro wafer shells filled with sweet egg-yolk creamstreet foodOyster VermicelliThick bonito broth with thin wheat noodles, oysters and pork intestine
Paçepeppery head-meat soup, famed hangover cure
Pachasheep's head and trotters simmered overnight; weekend ritualdessertPaimeSweet cornmeal and coconut parcel tied in banana leaf and boiledsalad & sidePanaSmall sweet lesser yam, boiled or roasted, prized above cassava in the villagessnackPandanus PasteBoiled pandanus fruit pulp dried into sweet chewy blocksmainPapmaize porridge served stiff with braai or soft with sugar
Papastiff maize porridge, the Basotho staple with morohosalad & sidePapa a la huancaínaBoiled potatoes under creamy ají amarillo and cheese sauce
Papa de milhomaize or millet porridge sweetened and sharpened with lime
Papa le mafiStiff maize porridge eaten with thick soured milksoup & stewPaploulight fish soup with dried lime and turmeric; coastal favoritedessertParvardaSmall pillow-shaped caramel sweets dusted with flour, sucked with green tea.soup & stewPassatellibread-and-Parmesan noodles served in capon broth
Pasta al sugo e berbereAsmara's Italian legacy: pasta in berbere-spiked tomato sauce
Pasteles en hojaParcels of green plantain and taro dough with pork, boiled in leaves
PatsasTripe and trotter soup with garlic vinegar, eaten at dawn.
Pé de molequeBrittle of peanuts set in melted rapadura or sugar
Peas n’ ricePigeon peas and rice with thyme and salt pork
Pekmez od šljivathick plum butter cooked down without sugar, spread on bread
Pelamushithick grape-must pudding set in squares
PelmeenidSmall boiled meat dumplings served with sour cream or butter.
Pelmenilittle meat dumplings with smetana, vinegar or butter
Pepe soupFiery clear broth of goat, fish or offal spiked with country pepper
PepesupFiery fish pepper soup, weekend and celebration staple
Pepper shrimpSmall river shrimp boiled scarlet with scotch bonnet, sold in bags
Omo tuoSoft rice balls served in groundnut or palm soupsoup & stewOnbanWarm Pyongyang bowl of rice, shredded chicken and mung-bean pancake in brothsnackOnde-OndePandan glutinous balls bursting with palm-sugar syrup, rolled in coconutmainOshi siyoalafPamiri noodles cooked with wild mountain herbs and sour milkOshifimastiff pearl-millet mahangu porridge, Owambo stapleOtoMashed yam turned orange with palm oil, topped with boiled eggsOvocné knedlíkyFruit-stuffed dumplings showered with quark, butter, sugar.dessertOvos molesAveiro wafer shells filled with sweet egg-yolk creamstreet foodOyster VermicelliThick bonito broth with thin wheat noodles, oysters and pork intestinePaçepeppery head-meat soup, famed hangover curePachasheep's head and trotters simmered overnight; weekend ritualdessertPaimeSweet cornmeal and coconut parcel tied in banana leaf and boiledsalad & sidePanaSmall sweet lesser yam, boiled or roasted, prized above cassava in the villagessnackPandanus PasteBoiled pandanus fruit pulp dried into sweet chewy blocksmainPapmaize porridge served stiff with braai or soft with sugarPapastiff maize porridge, the Basotho staple with morohosalad & sidePapa a la huancaínaBoiled potatoes under creamy ají amarillo and cheese saucePapa de milhomaize or millet porridge sweetened and sharpened with limePapa le mafiStiff maize porridge eaten with thick soured milksoup & stewPaploulight fish soup with dried lime and turmeric; coastal favoritedessertParvardaSmall pillow-shaped caramel sweets dusted with flour, sucked with green tea.soup & stewPassatellibread-and-Parmesan noodles served in capon brothPasta al sugo e berbereAsmara's Italian legacy: pasta in berbere-spiked tomato saucePasteles en hojaParcels of green plantain and taro dough with pork, boiled in leavesPatsasTripe and trotter soup with garlic vinegar, eaten at dawn.Pé de molequeBrittle of peanuts set in melted rapadura or sugarPeas n’ ricePigeon peas and rice with thyme and salt porkPekmez od šljivathick plum butter cooked down without sugar, spread on breadPelamushithick grape-must pudding set in squaresPelmeenidSmall boiled meat dumplings served with sour cream or butter.Pelmenilittle meat dumplings with smetana, vinegar or butterPepe soupFiery clear broth of goat, fish or offal spiked with country pepperPepesupFiery fish pepper soup, weekend and celebration staplePepper shrimpSmall river shrimp boiled scarlet with scotch bonnet, sold in bags-
Salpicón
Minced beef tossed with radish, mint, onion and lime. Ready in 25 min prep and 1 hr 30 min cooking.…
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Rob
Thick dark date syrup poured over asida, bsisa and fresh bread. A sauce & condiment recipe from Libya.
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Boil-up
Māori pot of pork bones, watercress or pūhā, potatoes and doughboys. Ready in 30 min prep and 2 hr cooking.…
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Gløgg
Hot spiced red wine with raisins, almonds and a shot of spirit. Ready in 20 min prep and 20 min…
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Yong Tau Foo
Tofu and vegetables stuffed with fish paste, served in soup or dry with sauce. Ready in 1 hour prep and…
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Vinegret
Beet, potato and pickle salad with sunflower oil. Ready in 30 minutes prep and 45 minutes cooking. Serves 6. A…