dried
258 dishes.
AlaniDried peaches stuffed with ground walnuts and sugar, eaten with coffee.sauce & condimentAleppo peppersun-dried crushed red pepper, fruity and mildly hot, oiled to a coarse pastedrinkAlishan High Mountain TeaLightly oxidised oolong grown above a thousand metres, creamy and floralmainAmalaDark yam-flour swallow served with ewedu and gbegiridrinkAradebtamarind pressed into hard cakes, dissolved in water as a tart cooler
Avelukwild mountain sorrel dried in braids, cooked with walnuts, onion and lentilscharcuterie & curedAvgotarachogrey mullet roe pressed, dried and sealed in beeswax
Bahraini dateskhunaizi and khasab dates from island groves, eaten with coffeecharcuterie & curedBandaLake Chad fish split, smoked over wood and dried hard for keepingcharcuterie & curedBastirmaair-dried beef under a thick fenugreek-garlic crust, fried with eggscharcuterie & curedBasturmaair-dried beef coated in fenugreek-garlic paste, sliced paper-thin
Batarekhsalted pressed grey mullet roe sealed in wax, sliced thin with lemonsauce & condimentBelacanCompressed block of fermented shrimp, toasted before pounding into sambal
BerbereFiery red chili and spice blend that colours and defines Eritrean stewscharcuterie & curedBiltongair-dried spiced meat, often from kudu, oryx or springboksnackBiscuit maniocDry cassava flour biscuits stamped in wooden moulds, dunked in teacharcuterie & curedBokkomsWhole salted mullet dried in the wind, peeled and eaten with breadfermented & pickledBombóCassava root steeped in water until it ferments, then dried and milledcharcuterie & curedBortsBeef air-dried in strips through winter, then crumbled into soups and stewssauce & condimentBourbon vanillaCured black vanilla pods, oily and fragrant, the island's most famous exportcharcuterie & curedBresaolaair-dried salted beef from the Valtellina, sliced paper-thincharcuterie & curedBündnerfleischAir-dried beef from Graubünden, shaved paper-thin.bread & pastryButtermilk rusksTwice-baked dry biscuits dunked in morning coffeefermented & pickledCai PuSalted, sun-dried daikon aged until dark; fried into omelettes and soups.
Caluludried fish layered with greens, okra and palm oilcharcuterie & curedCarne de solSalt-cured sun-dried beef griddled, with cassava and butter
CasabeCrisp flatbread of pressed bitter cassava, eaten with stews or oilcharcuterie & curedCecina de Leónsmoked, air-dried beef sliced thin like ham, deep red and lean
Cerasee teaVery bitter tea brewed from the dried bitter melon vinecharcuterie & curedCharqueSalted sun-dried llama or beef, pounded and fried into charquekan
ChenillesForest caterpillars dried or fried, eaten by the handful with cassavacheese & dairyChhurpiYak or chauri milk cheese, either soft and crumbly or dried rock-hard for chewingcharcuterie & curedChimukuyuBeef salted and sun-dried in strips, then pounded and cooked in relish-
Takuan
Whole daikon dried then cured in rice bran and salt; bright yellow. A fermented & pickled recipe from Japan.
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Abreh
Fermented sorghum batter dried into thin flakes and stored for drinks. A fermented & pickled recipe from Sudan.
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Aaruul
Rock-hard sun-dried sour milk curds, herders’ travel food. A cheese & dairy recipe from Mongolia.
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Abacha
Shredded dried cassava tossed with ugba, palm oil and garden eggs. Ready in 30 min prep and 20 min cooking.…
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Alishan High Mountain Tea
Lightly oxidised oolong grown above a thousand metres, creamy and floral. Ready in 5 min prep and 10 min cooking.…
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Aleppo pepper
Sun-dried crushed red pepper, fruity and mildly hot, oiled to a coarse paste. 20 min to prepare. About 200 g.…
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Amala
Dark yam-flour swallow served with ewedu and gbegiri. Ready in 5 min prep and 15 min cooking. 4 servings. A…
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Aradeb
Tamarind pressed into hard cakes, dissolved in water as a tart cooler. Ready in 20 minutes prep and none cooking.…
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Avgotaracho
Grey mullet roe pressed, dried and sealed in beeswax. A charcuterie & cured recipe from Greece.
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Bahraini dates
Khunaizi and khasab dates from island groves, eaten with coffee. Ready in 5 minutes prep and none cooking. A bowl…