Baku Kitchen! An independent reference of traditional food

cornmeal

0 dishes.

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  • Chilli Crab

    Mud crab in sweet-savory tomato-chili gravy, mopped with fried mantou. Ready in 35 min prep and 25 min cooking. 4…

  • Cou-cou and flying fish

    National dish: cornmeal-okra mash with steamed flying fish. Ready in 30 min prep and 45 min cooking. 4 servings. A…

  • Djenkoumé

    Tomato-red cornmeal dough classically served with grilled chicken. Ready in 25 min prep and 45 min cooking. 4 servings. A…

  • Danish pastry

    Flaky laminated pastry with custard or jam; the original Danish. Ready in 1 hr prep and 20 min cooking. 12…

  • Francesinha

    Porto sandwich layered with meats, melted cheese, spicy beer sauce. Ready in 30 min prep and 40 min cooking. 2…

  • Fried chicken

    Buttermilk-brined chicken fried crisp; Southern soul food icon. Ready in 30 min prep and 12 hr brining, 30 min frying…

  • Fungee and pepperpot

    National dish: cornmeal-okra ball with leafy meat stew. Ready in 35 min prep and 2 hr cooking. 6 servings. A…

  • Halwa Bahraini

    Gelatinous saffron-cornstarch sweet with nuts, made since the 1850s. Ready in 20 min prep and 1 hr 30 min plus…

  • Ibiharage

    Red kidney beans fried with onions and palm oil, the daily staple. Ready in 15 min plus overnight soaking prep…

  • Koshari

    Rice, lentils, macaroni and chickpeas under spiced tomato sauce and crispy onions. Ready in 45 min prep and 1 hr…