garlic
0 dishes.
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Mountain chicken
Crapaud frog legs stewed creole-style; historic national dish, now rare. Ready in 25 min prep and 50 min cooking. 4…
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Moussaka
Baked layers of eggplant, spiced lamb mince, béchamel. Ready in 1 hr prep and 1 hr 30 min cooking. 6…
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Moros y cristianos
Black beans and rice cooked together. Ready in 20 min prep and 2 hr cooking. 6 servings. A salad &…
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Moules-frites
Mussels steamed in white wine, with fries and mayonnaise. Ready in 30 min prep and 20 min cooking. 4 servings.…
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Mopane worms
Dried mopane caterpillars eaten crisp or stewed. Ready in 20 min prep and 40 min cooking. 4 servings. A snack…
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Moqueca
Fish simmered with coconut milk, dendê oil and peppers in clay pot. Ready in 30 min plus 30 min marinating…
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Mole poblano
Chicken in complex chile-chocolate sauce of many ingredients. Ready in 1 hr 30 min prep and 2 hr 30 min…
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Molho de piri-piri
Bird’s eye chilies crushed with garlic, lemon and oil into a stinging sauce. Ready in 20 min prep and 3…
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Mole negro
Oaxaca’s darkest mole, thick with chilhuacle chiles, seeds and chocolate. Ready in 2 hr prep and 3 hr cooking. 10–12…
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Mohinga
National breakfast: rice noodles in catfish-lemongrass broth with crispy fritters. Ready in 45 min prep and 1 hr 30 min…