Baku Kitchen! An independent reference of traditional food

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  • Jerk pork

    Pork rubbed with pimento and scotch bonnet, smoked slowly over pimento wood. Ready in 30 min prep and 4 hr…

  • Khadi

    Country brew of wild grewia berries fermented with sugar, sharp and cloudy. Ready in 30 min prep and 3 to…

  • Kaya Toast

    Charcoal toast with coconut jam and butter, soft-boiled eggs, kopi. Ready in 20 min prep and 50 min cooking. 4…

  • Ladob

    Plantain and sweet potato poached in vanilla coconut milk. Ready in 20 min prep and 35 min cooking. 6 servings.…

  • La Bandera

    Daily plate of rice, red beans, and stewed meat. Ready in 35 min prep and 1 hr 20 min cooking.…

  • Liège waffle

    Dense yeasted waffle studded with caramelising pearl sugar. Ready in 30 min prep and 2 hr 30 min resting plus…

  • Mint julep

    Bourbon poured over crushed ice with sugar and mint in a frosted cup. Ready in 5 min prep and 0…

  • Mrs Ball’s Chutney

    Sweet-sour fruit chutney spooned onto curry, bobotie and cheese sandwiches. Ready in 30 min plus overnight soaking prep and 1…

  • Nasi Katok

    Plain rice, fried chicken and sambal in paper; beloved cheap meal. Ready in 25 min plus 2 hr marinating prep…

  • Nasi Lemak

    Coconut rice with sambal, anchovies, peanuts and egg; the national dish. Ready in 35 min prep and 45 min cooking.…