Baku Kitchen! An independent reference of traditional food

garlic

1,814 dishes.

NdambeNdambespiced black-eyed pea and potato stew stuffed into baguettesNdenguNdengugreen gram stewed with coconut or tomato, eaten with chapatiNdizi nyamaNdizi nyamagreen bananas stewed with beef and coconut milkNdoléNdoléBitterleaf simmered with peanuts, shrimp and beef; served with plantains or boboloNdombaNdombaFish or meat steamed in banana leaves with chili and country spicesNemNemChinese-Malagasy fried spring rolls with dipping sauceNem ChuaNem ChuaRaw pork cured with garlic, chilli and rice, soured in banana leaf in daysNem NuongNem NuongSeasoned pork paste grilled on skewers and rolled with herbs in rice paperNew York-style pizzaNew York-style pizzaThin, foldable wide slices with tomato and mozzarellaNgai ngaiNgai ngaiSour hibiscus-leaf sauce simmered with smoked fishNgapi YayNgapi YayThin fish-paste dip simmered with garlic and chilli, eaten with raw vegetablesNgduulNgduulMangrove clams simmered in coconut milk, esteemed traditional foodNgoundjaNgoundjaPounded cassava leaves stewed with palm oil, peanut butter and fishNgunzaNgunzaPounded cassava leaves stewed with palm oil, groundnut and smoked fishNiouk yenNiouk yenSteamed chayote and pork dumplings, soft and slippery, dipped in chiliNiter kibbehNiter kibbehSpiced clarified butter perfumed with korarima and besobela, the base of most watNkuiNkuiSlippery ceremonial soup drawn out from pounded nkui bark and spicesNokdu-jijimNokdu-jijimCrisp-edged griddled mung-bean pancake with vegetablesNom PangNom PangCrusty baguette stuffed with pâté, pork and pickled papayaÑoquisÑoquisPotato gnocchi eaten the 29th with money under the plateNsomba zowotchaNsomba zowotchaLake fish salted and grilled whole over charcoal by the waterNtabaNtabaCharcoal-grilled goat, Kinshasa nightlife stapleNum AnsomNum AnsomFestival sticky-rice cylinders with banana or pork, wrapped in leavesNum Banh ChokNum Banh ChokMorning rice noodles under green fish gravy and raw vegetablesNuoc ChamNuoc ChamFish-sauce lime dip balancing sweet, sour, salty and hotNuoc MamNuoc MamAmber fish sauce pressed from anchovies salted in wooden barrels for a yearNyama chomaNyama chomaslow-grilled goat or beef shared with kachumbari and beerNyembwe chickenNyembwe chickenChicken stewed in palm-nut cream, often with smoked flavours; national dishObaraObarathick stew of meat, root vegetables and often mushroomsOcopaOcopaBoiled potatoes under a sauce of huacatay, aji, peanuts and cheeseOdika sauceOdika sauceMeat or fish stewed with smoky wild-mango-kernel bush chocolateOfe nsalaOfe nsalaPeppery catfish soup thickened with pounded yam, cooked without palm oilOgórki kiszoneOgórki kiszoneSalt-brined dill cucumbers, sour and cloudy, eaten with vodka or bread.Ohn No Khao SweOhn No Khao SweCoconut chicken soup with wheat noodles and crisp toppingsOi SobagiOi SobagiCucumbers slit and stuffed with chive-chili filling, a fast summer kimchiOil downOil downNational one-pot: breadfruit, callaloo, salted meat in turmeric coconut milk

  • Chingri Malai Curry

    Prawns simmered in thick coconut milk with green chilli and turmeric. Ready in 20 min prep and 30 min cooking.…

  • Chin Baung Kyaw

    Sour roselle leaves stir-fried with garlic, chilli and often dried shrimp. Ready in 20 minutes prep and 15 minutes cooking.…

  • Chimole

    Black recado chicken soup, the ‘black dinner’. Ready in 20 min prep and 1 hr cooking. 6 servings. A soup…

  • Chivo guisado

    Goat braised with wild oregano, a Northwest specialty. Ready in 30 minutes prep and 2 hours cooking. Serves 6. A…

  • Chivo en coco

    Goat stewed in coconut milk with papelon, from the arid northwest. Ready in 30 minutes prep and 2 hours cooking.…

  • Chitterlings

    Pig intestines cleaned, simmered long and served with hot sauce and vinegar. Ready in 3 hr prep and 4 hr…

  • Chiquetaille de morue

    Shredded salt cod with lime, onion and pepper, piled on fried bread. Ready in 30 minutes prep and 20 minutes…

  • Chorizo

    Paprika-cured pork sausage, eaten sliced raw or cooked in stews. A charcuterie & cured recipe from Spain.

  • Chorba

    Peppery Ramadan soup of frik wheat or pasta with lamb and coriander. Ready in 25 min prep and 1 hr…

  • Chonggak Kimchi

    Whole ponytail radishes kimchi-fermented with their greens; crunchy and sharp. 45 min to prepare. Makes about 2 kg. A fermented…