fruit
556 dishes.
Boukhaclear fig brandy drunk chilled as an aperitif or over ice
BouyeBaobab fruit pulp blended with milk, sugar and vanilla into a thick drink
Bradjdate-filled semolina squares from Kabylie, griddled dry on a hot plate
BragðarefurSoft ice cream blended to order with sweets, biscuits and fruit
BrambleGin, lemon and sugar over crushed ice, drizzled with blackberry liqueur
Breadfruit ChipsThin slices of firm breadfruit fried until crisp and salted.
Bsisaroasted barley-legume flour mixed with olive oil and dates
BuchtelnSoft yeast buns baked together and filled with plum jam.
Buganumarula-fruit wine celebrated at the royal Buganu festival
Buicreamy baobab-fruit drink, tangy and pale, served over ice
BunukCasamance palm wine tapped from oil and ronier palms, drunk fresh
Bush rumWhite rum steeped with roots, barks, herbs and fruit in large jars
Bustrengodense cornmeal cake with apples, figs, raisins
BwiroFermented breadfruit paste wrapped in leaves and baked, festive staple
CacahSour dipping sauces of tamarind, chilli, shrimp paste or fermented durian for ambuyat
CajuínaClarified cashew-apple juice, amber and still, served chilled
Caldo de chabéufish stewed in red palm-fruit pulp with okra, over rice
Camel milk chocolatepraline bars made with camel milk, dates and Arabian spices
Caña con butiáCane spirit steeped with butia palm fruit, amber and sweet
CanelazoHot cinnamon-naranjilla toddy spiked with aguardiente, highland nights
Canh ChuaSour Mekong soup of fish, tamarind, pineapple, okra and elephant-ear stem
CanhuMarula fruit fermented into a cloudy seasonal wine, drunk in February
CarbonadaBeef stew with corn, sweet potato and peaches, sometimes in pumpkin
Cascos de guayabaGuava shells poached in syrup, served with white cheese
Cashew wineSweet amber country wine fermented from cashew apples
CasiirThick layered fruit juice of mango, avocado and papaya with milk
Cassata sicilianaSponge and sweet ricotta cake sheathed in green marzipan and candied fruit.
ChacáCracked corn simmered in coconut milk with cinnamon, cloves and raisins
Chachapotent grape pomace brandy, offered as hospitality
ChajáSponge, peaches, cream and crushed meringue; Paysandú creation
Chakapulilamb or veal stewed with tarragon and unripe plums; springtime favorite
ChamoySalty-sour-sweet fruit sauce poured over mango, jicama and iced drinks
ChampolaSoursop pulp blended with milk, sugar and ice into a cold froth
ChampúsCold maize drink with lulo, pineapple, panela, clove and cinnamon
ChapmanRuby mix of Fanta, Sprite, blackcurrant and bitters over cucumber
Charosetpaste of fruit, nuts and wine eaten at the Passover seder-
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.…