Baku Kitchen! An independent reference of traditional food

garlic

1,814 dishes.

SangaSangaFresh corn mashed with huckleberry leaves and palm oilSangalaSangalaNile perch from Lake Tanganyika grilled or fried whole with chilliSánguche de milanesaSánguche de milanesaBreaded steak in a crusty roll with lettuce, tomato and mayonnaiseSanto BeefSanto BeefGrass-fed steak from Espiritu Santo cattle, lean and cheap by island standardsSanya KhunaSanya KhunaJellied fish aspic set with ginger and spices, eaten cold in winterSaotoSaotoJavanese-Surinamese chicken broth with bean sprouts, egg, crisp shallotsSapasuiSapasuiSamoan chop suey of glass noodles simmered with soy and meatSapu MhichaSapu MhichaLeaf-tripe pouch stuffed with bone marrow, boiled then fried until it burstsSarapatelSarapatelPork or goat offal and blood stewed with lime and chilliSarawak LaksaSarawak LaksaSambal and coconut broth with vermicelli, omelette strips, prawns and shredded chickenSardines farciesSardines farciesBoned sardines stuffed with chard, herbs and cheese, then baked.Sardines mchermelSardines mchermelbutterflied sardines sandwiched around chermoula, floured and fried to orderSarmaSarmasour cabbage rolls, fixture of holiday tablesSarson ka SaagSarson ka SaagSlow-cooked mustard greens with butter, eaten with maize bread in winterSataySatayGrilled skewers with peanut sauce and lontong; countless regional versionsSatay CelupSatay CelupRaw skewers cooked by the diner in a bubbling communal peanut sauceSatéSatéGrilled chicken skewers with thick peanut sauce, eaten with bread or riceSatésausSatésausThick peanut sauce poured over fries, satay skewers and grilled meat.Satini cotomiliSatini cotomiliCoriander, chili and garlic ground on a stone into a green chutneySatini papaySatini papaygrated green papaya chutney with limeSatini pomme d’amourSatini pomme d’amourfresh tomato chutney with coriander and chiliSatsiviSatsiviturkey or chicken in cold spiced walnut sauce, New Year stapleSauce arachideSauce arachideCreamy peanut sauce with chicken or beef, served over riceSauce claireSauce claireLight aubergine-tomato broth with smoked fish or guinea fowlSauce d’arachideSauce d’arachidePeanut sauce with chicken or beef over rice or gozoSauce djoumgbléSauce djoumgbléSlippery okra sauce from the west, drawn out long with palm oilSauce feuilleSauce feuillepounded potato-leaf sauce with palm oil, peanut and smoked fish, over riceSauce gomboSauce gomboSlippery okra sauce with crab or smoked fishSauce gouagouassouSauce gouagouassouGarden-egg and tomato sauce simmered with smoked fish or beefSauce graineSauce grainePalm-nut sauce simmered with meat or fish, classic partner to foutouSauce kplalaSauce kplalaSlippery green leaf sauce, drawn and stretchy, poured over foutou or placaliSausage in Rice SausageSausage in Rice SausageGrilled pork sausage tucked into a split glutinous-rice sausage with pickles and garlicSausage RollSausage RollSeasoned sausage mince wrapped in flaky puff pastry, bakery stapleSea eggSea eggWhite sea urchin roe steamed or fried, served in the shellSeapraad hapukapsagaSeapraad hapukapsagaRoast pork with sauerkraut, blood sausage and boiled potatoes.Seasoned riceSeasoned riceOne-pot rice cooked with meats and vegetables

  • Empanada colombiana

    Crisp corn-flour pockets of beef and potato, served with ají. Ready in 1 hour prep and 1 hour cooking. Makes…

  • Empanada de cazón

    Fried corn empanada of stewed baby shark, Margarita specialty. Ready in 45 minutes prep and 30 minutes cooking. About 12…

  • Ebbeh

    Spicy tangy bowl of boiled cassava, smoked fish, lime and chili broth. Ready in 25 minutes prep and 35 minutes…

  • Enchiladas hondureñas

    Flat fried tortilla piled with meat, egg, and cheese. Ready in 30 minutes prep and 30 minutes cooking. Serves 4.…

  • Enchiladas nicaragüenses

    Tortilla pockets stuffed with seasoned rice and meat, fried and dressed with salad. Ready in 45 minutes prep and 30…

  • Encocado

    Fish or shrimp simmered in coconut milk with peppers and coriander. Ready in 30 minutes prep and 35 minutes cooking.…

  • Empanada gallega

    Flat baked pie filled with tuna, peppers, onion. Ready in 45 minutes prep and 50 minutes cooking. One large pie,…

  • Enchiladas

    Rolled tortillas bathed in chile sauce with cheese and chicken. Ready in 40 min prep and 40 min cooking. 6…

  • Escalivada

    Catalan salad of peppers and aubergines roasted whole in embers. Ready in 20 min prep and 50 min cooking. 6…

  • Ezay

    Raw chilli pounded with cheese, tomato, garlic and Sichuan pepper as a table relish. Ready in 20 minutes prep and…