Baku Kitchen! An independent reference of traditional food

boiled

882 dishes.

Ben-saalgaThin sour gruel of fermented pearl millet, drunk warm, often given to small childrenBengaRice cooked with beans, dressed in oil and pepperBenny cakeChewy sesame and molasses candy sold in small squaresBeshbarmakboiled horse or lamb over wide noodles with onion broth; eaten by handBiandaboiled cassava, yam or plantain served under a sauce or stewdessertBienmesabeThick sweet of milk, rice flour and sugar cooked slowly and spooned coldcocktailBisschopswijnRed wine mulled with orange, cloves and cinnamon at SinterklaassnackBlack puddingRice-stuffed blood sausage, weekend delicacyBlue drawersSweet cornmeal and coconut pudding tied in banana leaf and boiledsoup & stewBoat NoodlesIntense pork or beef noodle soup enriched with blood, in small bowlsBoborRice porridge with fried garlic, herbs and pickles, eaten before dawnBocadillo veleñoDense guava paste blocks eaten with white farmer cheesedrinkBoeberWarm milk drink with vermicelli, sago, rose water and almondsBogobesorghum porridge, often soured as ting, eaten morning and nightBogobe jwa lerotseSorghum porridge cooked with lerotse melon until sweet and orangeBoil upKriol boil of ground foods, fish, and eggs with tomato saucesoup & stewBoil-upMāori pot of pork bones, watercress or pūhā, potatoes and doughboyssalad & sideBoiled breadfruitStarchy breadfruit boiled or fried as staple sideBoiled cassavaBoiled cassava root accompanying sauces and grillsBoiled fishGrouper broth with lime, onion, potato; eaten with gritssalad & sideBoiled TapiocaBoiled cassava root, the everyday starch beside fish and crabsnackBollosBoiled corn-dough rolls wrapped in husksdessertBonbon cocoGrated coconut cooked with caramelised sugar and set into chewy squaressnackBondiWhite sticks of grated coconut cooked with sugar and rolled firmBoniatilloSweet potato purée cooked with sugar syrup, lime and cinnamonBosnian coffeeunfiltered coffee brewed in copper džezva, with rahat lokummainBossamBoiled pork belly slices wrapped in cabbage leaves with radish salad and ssamjangbreakfastBotasoft morning porridge stirred with peanut butter or jamsnackBoudenCreole blood sausage with rice, herbs and hot pepper, sliced hotBouilliehot millet porridge with milk, sugar and peanutsoup & stewBouillon brèdeslight greens broth poured over riceBoulesmooth millet or sorghum dough ball dipped into okra and meat saucessoup & stewBouyon bredquick broth of local greens and gingerdessertBouzathick sorghum or hazelnut cream pudding topped with crushed nutsBoxbolMasa rolled in chayote leaves, boiled and eaten with pumpkin-seed saucesalad & sideBrakGiant swamp taro, dense and slightly itchy; long-boiled and served in slices.

  • Sadza

    Stiff white maize porridge at the center of every meal. Ready in 5 min prep and 30 min cooking. 4…

  • Seswaa

    Beef boiled until falling apart, pounded and salted; national dish. Ready in 15 min prep and 3 hr 30 min…

  • Aboboe

    Boiled bambara beans doused in palm oil and pepper, sold in bowls. Ready in 15 minutes prep and 2 hours…

  • Aam Panna

    Tart green-mango cooler seasoned with roasted cumin, black salt and mint. Ready in 15 min prep and 25 min cooking.…

  • Açorda alentejana

    Garlic-coriander bread soup topped with poached egg. Ready in 15 minutes prep and 10 minutes cooking. Serves 4. A soup…

  • Agua dulce

    Hot drink of dissolved raw cane sugar. Ready in 5 min prep and 15 min cooking. 4 cups. A drink…

  • Aguapanela

    Hot or cold cane-sugar infusion with lime; often with cheese. Ready in 5 min prep and 15 min cooking. 1.5…

  • Akoumé

    Fermented corn dough swallow, the daily staple. Ready in 10 minutes prep and 30 minutes cooking. Serves 6. A main…

  • Akpessi

    Boiled plantain or eggplant one-pot with smoked fish and palm oil. Ready in 25 minutes prep and 45 minutes cooking.…

  • Akasan

    Corn-flour shake with vanilla, star anise, milk. Ready in 10 min prep and 25 min cooking. 6 servings. A drink…