Baku Kitchen! An independent reference of traditional food

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  • Pabellón criollo

    Shredded beef, black beans, rice and fried plantains; national plate. Ready in 40 min prep and 2 hr 30 min…

  • Pad Thai

    Wok-fried rice noodles with tamarind, egg, tofu, shrimp and peanuts. Ready in 40 min prep and 20 min cooking. 4…

  • Old Fashioned

    Whiskey, sugar, bitters and ice, stirred and twisted with orange peel. Ready in 5 min prep and 0 min cooking.…

  • Pastrami

    Brined, spice-crusted, smoked beef navel steamed and piled on rye. Ready in 1 hr prep and 5 days cure, 6…

  • Pimento

    Dried berry tasting of clove, nutmeg and cinnamon, the heart of jerk seasoning. Ready in 30 min prep and 7…

  • Pepperpot

    Beef simmered in bittersweet cassareep with cinnamon; Christmas morning with bread. Ready in 40 min prep and 3 hr 30…

  • Queen’s Park Swizzle

    Rum, lime, sugar and mint swizzled over crushed ice, dashed with Angostura. Ready in 5 min prep and 2 min…

  • Satay

    Grilled skewers with peanut sauce and lontong; countless regional versions. Ready in 40 min prep and 25 min cooking. 6…

  • Saté

    Grilled chicken skewers with thick peanut sauce, eaten with bread or rice. Ready in 30 min plus 4 hr marinating…

  • Shochu

    Distilled spirit from barley, sweet potato or rice, drunk with hot water or ice. Ready in 10 min prep and…