Baku Kitchen! An independent reference of traditional food

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  • Uttapam

    Thick pancake of fermented rice-lentil batter topped with onion, chilli and tomato. Ready in 20 min prep and 30 min…

  • Usipa

    Tiny lake sardines sun-dried or fried, served with nsima. Ready in 15 min prep and 20 min cooking. 6 servings.…

  • Vantrabianka

    Liver and buckwheat sausage, boiled then fried in slices. Ready in 10 minutes prep and 25 minutes cooking. Serves 4.…

  • Varenga

    Zebu beef boiled then shredded and browned in its own fat until crisp. Ready in 20 minutes prep and 2…

  • Verikäkk

    Blood and barley dumpling boiled then fried in fat. Ready in 30 minutes prep and 1 hour cooking. Serves 6.…

  • Vitumbua

    Small fried cakes of rice flour and coconut milk, crisp edged and spongy inside. Ready in 20 minutes prep and…

  • Wara

    Soft white curd cheese, fried golden and skewered for sale by the roadside. A cheese & dairy recipe from Nigeria.

  • Wambatu Moju

    Caramelized pickled eggplant relish for festive rice. Ready in 30 minutes prep and 40 minutes cooking. Serves 8 as a…

  • Whitebait Fritters

    Delicate egg fritters packed with tiny whole whitebait, West Coast delicacy. Ready in 10 minutes prep and 10 minutes cooking.…

  • Yangzhou Fried Rice

    Wok-fried rice with shrimp, ham, egg and peas. Ready in 20 min prep and 10 min cooking. 4 servings. A…