fruit
556 dishes.
MocochinchiChilled cinnamon-spiced drink of rehydrated dried peaches
MogwanaSmall sweet wild berries eaten by the handful or brewed into khadi
MokwanPandanus pulp cooked and dried into a sweet preserved paste
MonacoLager with lemonade and a dash of grenadine, a café standard
Monipearled millet porridge with tamarind, sugar and milk
MorabaWhole fruit preserved in thick sugar syrup, spooned onto bread or eaten with tea
Morasa polojewelled rice with barberries, candied orange peel, pistachio and almond
MorochoHot drink of cracked white maize simmered in milk with cinnamon and raisins
Morscranberry or lingonberry berry drink
Mostarda di CremonaWhole candied fruits in fiery mustard syrup, eaten with boiled meats and cheese.
Mote con huesilloSun-dried peach nectar with husked wheat, summer street cooler
Mrs Ball’s ChutneySweet-sour fruit chutney spooned onto curry, bobotie and cheese sandwiches
Muhammarsweet date-syrup rice paired with fried or grilled fish
MuhammaraAleppan dip of red pepper, walnuts and pomegranate molasses
MukumbiMarula fruit juice left to ferment into a cloudy, tangy beer
MultekremGolden cloudberries folded into whipped cream, Christmas dessert.
MuratinaHoney or sugarcane brew fermented with dried sausage-tree fruit, sipped from a horn
Muscat de Kelibiadry aromatic white muscat from Cap Bon, Tunisia's most exported wine
MustikkapiirakkaBilberry pie eaten with cold milk or vanilla sauce.
NalotPounded breadfruit or taro blended with roasted coconut cream
Nalyvkasweet fruit liqueur made by steeping berries in spirit and sugar
Nan mburuChilled rice pudding mixed with baobab juice and sweetened milk
Napolitaineshortbread sandwich with jam under pink icing
Narsharabtangy pomegranate molasses poured over fish and kebabs
NazukiSweet spiced bread with cinnamon, clove and raisins, sold warm from roadside stalls.
Neenish TartSmall tart of jam and mock cream iced half brown, half white.
Ngalakhmillet couscous with baobab fruit and peanut cream, shared at Easter
NikitaMadeiran blend of beer, white wine, pineapple and vanilla ice cream, blended cold.
NipaClear spirit distilled from fermented coconut or cashew sap
Nom YenBright pink milk with sala syrup, poured over ice with condensed milk
Nutmeg syrupSyrup made from the fleshy nutmeg fruit, poured over ice cream and into drinks
Oghiclear fruit spirit distilled from mulberries, cornelian cherries or apricots
OgogoroRaw local gin distilled from fermented palm sap, drunk neat in shot glasses
Oleo de palmaDeep orange unrefined palm oil, the fat behind calulu and most island stews
OliebollenFried dough balls with raisins, sugar-dusted; New Year's treat.
Om Alibaked pastry and milk pudding with nuts, raisins and cream, served bubbling-
Rob
Thick dark date syrup poured over asida, bsisa and fresh bread. Ready in 15 min prep and 1 hour 30…
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Vin gris de Boulaouane
Pale dry rosé from the sandy Doukkala plains, Morocco’s best-known wine. A wine & spirit recipe from Morocco.
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Vínarterta
Layered cake with prune filling, cut in thin slices with coffee. Ready in 1 hour prep and 40 minutes cooking.…
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Turshu
Vegetables and fruit pickled in vinegar and set out beside pilaf. Ready in 40 minutes prep and 10 minutes cooking.…