boiled
882 dishes.
Ubugalistiff cassava paste scooped with bean and fish stews
UdonThick chewy wheat noodles in hot dashi broth or chilled with dipping sauce
Ugalistiff maize-meal staple molded by hand to scoop stews and greenssoup & stewUgroHand-cut thin noodles simmered in meat broth with herbs and sour milk.
Ujitangy fermented millet and sorghum porridge, morning staplesoup & stewUkhaclear fish soup with potato and dillmainUmngqushosamp and beans simmered soft; Xhosa staple Mandela loved
UmsoboBlack nightshade leaves boiled with a little salt, faintly bittermainUmutsimaDough of cassava and maize flour, stiffer and paler than ubugalisoup & stewUnashthin homemade noodles in meat or bean brothcheese & dairyUrdaSoft whey cheese, mild and fresh, spread on bread or baked in pies.cheese & dairyUrumThick clotted cream skimmed off slowly simmered milk, spread on fried breadmainUutsWhole boiled sheep rump and tail presented fat side up at New Year feastsdrinkUzvarsmoky dried-fruit compote for feast daysdessertVaisaloThick coconut porridge with young coconut flesh and starch; served warm.charcuterie & curedVantrabiankaLiver and buckwheat sausage, boiled then fried in slices.cocktailVarené vínoMulled red wine with cloves and citrus at Christmas marketsmainVarengaZebu beef boiled then shredded and browned in its own fat until crispmainVarenykyboiled dumplings with potato, cheese or cherries; fried onions, smetanabreakfastVary amin’ananasoupy rice cooked with greens, often topped with kitozabreakfastVary sosoaLoose rice porridge eaten at dawn with kitoza or dried fish
VerikäkkBlood and barley dumpling boiled then fried in fat
Vi calentRed wine mulled with cinnamon, citrus peel and sugar, drunk after skiing.street foodVigorónBoiled yuca, chicharrón, and cabbage salad on banana leafcocktailVin bruleRed wine warmed with sugar, cinnamon, cloves and citrus peel.cocktailVin fiertRed wine mulled with honey, cloves and citrus, drunk in cold months.salad & sideVinegretbeet, potato and pickle salad with sunflower oil
Vitel tonéCold veal slices in tuna-caper cream, Christmas starter
Vudi VakasosoPlantains simmered and mashed with coconut cream and sugar.
WaakyeRice and beans tinted by sorghum leaves; sold with gari, spaghetti, egg, shitocharcuterie & curedWäinzoossissWine sausage poached and eaten with mustard and mashed potato.salad & sideWali wa nazifragrant coconut rice paired with fish or bean curriesstreet foodWalkie talkiesChicken feet and heads boiled then grilled, sold in newspaper conesmainWantan MeeSpringy noodles with char siu and wonton dumplings
Water fufuSoft white ball of fermented cassava dough, the standard partner to eru
WeisswurstBavarian white veal sausage with sweet mustard, eaten before noon.-
Faikakai
Dough dumplings drenched in sweet coconut-caramel syrup. Ready in 20 minutes prep and 30 minutes cooking. Serves 6. A dessert…
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Fa’ausi
Grated taro or bread squares drowned in thick caramelised coconut sauce. Ready in 20 minutes prep and 40 minutes cooking.…
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Fekei
Sticky pudding of grated pulaka or banana cooked with coconut cream and syrup. Ready in 40 minutes prep and 40…
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Feierstengszalot
Cold boiled beef salad with onion, vinegar, mustard and parsley. Ready in 20 minutes prep and 2 hours 30 minutes,…
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Fatteh
Chickpeas, torn pita and warm yogurt topped with fried nuts. Ready in 20 min prep and 1 hr 30 min…
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Fiddleheads
Coiled ostrich fern shoots boiled or sauteed, a two-week spring vegetable. Ready in 15 min prep and 20 min cooking.…
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Fierkelsjhelli
Suckling pig set in its own clear aspic and sliced cold. A charcuterie & cured recipe from Luxembourg.
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Feuerzangenbowle
Mulled wine under a rum-soaked sugarloaf set alight above the bowl. Ready in 20 min prep and 40 min cooking.…
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Feu
Lao beef noodle soup served with a tray of herbs, lime and chilli. Ready in 40 min prep and 3…
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Firni
Rice-flour milk pudding scented with rosewater and dusted with cinnamon. Ready in 10 min prep and 25 min cooking. 6…