garlic
1,814 dishes.
Truites de carrerolesomelette of wild mushrooms gathered in Andorra's high woodscharcuterie & curedTrumfaPyrenean sausage bulked with grated potato, cured then eaten raw or cooked.salad & sideTsaramasowhite beans stewed with tomato and ginger over rice
Tsebhi birsenRed lentil stew simmered with berbere and onion, the fasting-day mainstay
Tsebhi dorhospicy chicken stew with boiled eggs, the festive centerpiecemainTsuivanSteam-fried hand-cut noodles tossed with mutton, carrot and cabbagestreet foodTteokbokkiChewy rice cakes simmered in sweet-spicy gochujang sauce with fish cakes
TucupiYellow broth pressed from wild manioc and boiled for days to detoxify
Tuk TreyFish sauce loosened with lime, sugar, garlic, chilli and crushed peanutsmainTukirGoat or pork cooked with herbs inside a bamboo tube over an open firesoup & stewTulemasiFish and plantain simmered in coconut milk, eaten with ricestreet foodTulukBoiled cassava roll with a seasoned pork center, wrapped in leaves
Tuna steakSeared tuna with onions, the islands' everyday protein
Tuo zaafiSoft millet-corn swallow with ayoyo jute-leaf soup, northern staplemainTurli tavamixed meat and vegetable casserole baked slowlyfermented & pickledTurshiVegetables soured in vinegar and salt, served alongside rice and kebabfermented & pickledTurshiyamixed vegetables soured in brine, eaten with rakia in winterfermented & pickledTurshuvegetables and fruit pickled in vinegar and set out beside pilaffermented & pickledTursuvegetables brined with garlic and vinegar; the sour juice drunk from glasses
Tzatzikistrained yogurt, cucumber and garlic dip
UbunyobwaThick roasted groundnut paste stirred into cassava leaves or fish
Udang Sambal Serai BersantanPrawns cooked in coconut milk with lemongrass and chilli paste
Ugalistiff maize-meal staple molded by hand to scoop stews and greens
Ulat SaguLive sago palm grubs eaten raw or skewered and grilled, rich and butterysnackUlkoyCrisp fritters of grated squash and whole small shrimp, fried and eaten by hand
Umbhidvo wetintsangayoung pumpkin leaves cooked with groundnutsmainUmngqushosamp and beans simmered soft; Xhosa staple Mandela lovedsalad & sideUrnebesspicy spread of white cheese and roasted paprikasoup & stewUrojotangy turmeric-mango soup topped with bhajia, potatoes and chutneysmainUsipatiny lake sardines sun-dried or fried, served with nsima
Vaca fritaCrisped shredded beef with lime and onions
Vada PavMumbai bun with fried potato fritter and garlic chutneymainVarengaZebu beef boiled then shredded and browned in its own fat until crispbreakfastVary amin’ananasoupy rice cooked with greens, often topped with kitozabreakfastVary sosoaLoose rice porridge eaten at dawn with kitoza or dried fish
VatapáCreamy paste of bread, shrimp, peanuts, coconut milk and dendê-
Tarator
Tahini loosened with lemon, garlic and water, poured over fish and falafel. Ready in 10 min prep and none cooking.…
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Salpicón
Minced beef tossed with radish, mint, onion and lime. Ready in 25 min prep and 1 hr 30 min cooking.…
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Pastelitos
Fried masa turnovers filled with meat and vegetables, topped with curtido. Ready in 50 min prep and 25 min cooking.…
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Meat pie
Small pastry cups filled with seasoned minced beef and gravy. Ready in 45 min prep and 35 min cooking. Makes…
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Fufú
Coconut milk fish soup with green plantain and tubers. Ready in 30 min prep and 45 min cooking. Serves 6.…
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Escargots
Giant land snails skewered and grilled with chili at roadside braziers. Ready in 40 min prep and 1 hr 15…
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Chow mein
Guyanese-Chinese noodles stir-fried with vegetables and chicken. Ready in 25 min prep and 15 min cooking. Serves 4. A main…
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Callaloo
Dasheen leaves, okra, and coconut milk swizzled silky. Ready in 25 min prep and 50 min cooking. Serves 6. A…
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Ajiaco
Country stew of assorted meats and root vegetables. Ready in 40 min prep and 2 hr 30 min cooking. Serves…
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Langoš
Deep-fried dough disc rubbed with garlic, topped with cheese and ketchup. Ready in 20 min prep and 20 min cooking.…