garlic
1,814 dishes.
Pili piliCrushed hot chili paste set on the table beside every dishsauce & condimentPiman zwazoTiny bird's eye chilies crushed with lime and salt into a burning relish
PimentoDried berry tasting of clove, nutmeg and cinnamon, the heart of jerk seasoningsnackPimento cheeseSharp cheddar spread with mayonnaise and red pimientos, on crackers or sandwichesmainPinakbetIlocano vegetable stew of bitter melon, okra and squash flavoured with bagoongsoup & stewPindasoepCreole peanut soup with plantain dumplings called tom tomsauce & condimentPindjurroasted pepper, tomato and aubergine relish, chunkier than ajvar
Ping KaiSplit lemongrass-marinated chicken grilled over charcoal
Ping SinMarinated beef strips grilled over charcoal and eaten with jeow and sticky ricemainPinonGari cooked in spicy red tomato broth, often with fried fish
Pique machoBeef chunks and sausage over fries with chilies and egg, Cochabambasoup & stewPira caldoRich river-fish soup thickened with cheese, milk and tomato
PirarucuGiant Amazon fish, salted and dried or grilled fresh with cassavasauce & condimentPiri-piriCrushed malagueta chili in palm oil, set on the table with everythingmainPiri-piri chickenflame-grilled chicken basted in fiery piri-piri marinademainPiri-piri prawnsfamous Mozambican prawns grilled with piri-piri, garlic and limestreet foodPiroshkiFried buns stuffed with minced mutton, potato or cabbage; sold from kiosks.soup & stewPisca andinaAndean breakfast broth of potato, milk, coriander and poached eggbread & pastryPissaladièrecaramelized onion tart with anchovies and olivessalad & sidePistoManchegan fried vegetable medley, often crowned with eggmainPisupoTinned corned beef fried with onion or baked in taro leaves, gifted by the case
PiyajuFritters of ground lentils and sliced onion, fried crisp and salty
Pkhaliminced spinach or beet greens with walnut-garlic paste, pomegranate seedsfermented & pickledPla SomWhole freshwater fish fermented with rice and salt until sour, then friedmainPlacki ziemniaczaneFried potato pancakes with sour cream or goulash sauce.
Plato típicoGrilled beef with beans, rice, plantains, and chismol
Pleah Sach KoThin raw beef cured in lime juice with herbs, shallot and roasted rice powder
Pljeskavicaspiced grilled meat patty in lepinja with kajmak
Plovsaffron rice crowned with lamb, chestnuts and dried fruit; dozens of varietiesstreet foodPo’ boyLong crusty loaf packed with fried shrimp, oysters or roast beef, dressed
Poisson braiséChari River capitaine grilled over coals with chili, onion and lime
Poisson yéméniteWhole fish butterflied, spiced and slapped onto the wall of a clay tandoormainPollo a la brasaCharcoal rotisserie chicken with fries and ají dipping sauces
Pollo con tajadasFried chicken over green plantain slices with slaw and sauces
Pollo guisadoChicken braised with sofrito, an everyday stewmainPolneti piperkipeppers stuffed with rice, mince, paprika-
Conch chowder
Tomato broth with pounded conch, potato and thyme, peppered hot. Ready in 40 min prep and 1 hr cooking. 6…
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Conch fritters
Battered conch balls with spicy dipping sauce. Ready in 40 minutes prep and 20 minutes cooking. About 30 fritters. A…
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Conch water
Peppery clear conch broth with dumplings and provisions. Ready in 40 minutes prep and 1 hour 30 minutes cooking. Serves…
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Crab and dumpling
Curried crab with flat boiled dumplings, Tobago’s pride. Ready in 45 minutes prep and 50 minutes cooking. Serves 4. A…
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Crab and rice
Land crab cooked down with rice, thyme and tomato until dark. Ready in 45 minutes prep and 1 hour cooking.…
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Cow foot soup
Gelatinous stewed cow’s feet with yam, cassava and dumplings. Ready in 40 minutes prep and 3 hours 30 minutes cooking.…
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Cow foot
Stewed cow’s feet, sticky with gelatine, with broad beans and spinners. Ready in 30 min prep and 4 hr cooking.…