Baku Kitchen! An independent reference of traditional food

ginger

781 dishes.

Wambatu MojuWambatu MojuCaramelised pickled aubergine relish for festive riceWanglaWanglaChewy bar of toasted sesame seed set in cane syrupWantan MeeWantan MeeSpringy noodles with char siu and wonton dumplingsWaterblommetjiebredieWaterblommetjiebredieLamb stewed with Cape pondweed flowers, sorrel and potatoesWet Tha Dote HtoeWet Tha Dote HtoePork offal skewers simmered in soy broth, picked from the pot and dippedWinter Melon TeaWinter Melon TeaCaramelised winter-melon sugar drink, old-school street refresherWonjoWonjosweet crimson hibiscus juice, served chilledWonton SoupWonton SoupSilky pork-and-shrimp dumplings served in delicate light brothXawaashXawaashHouse spice mix of cumin, coriander, cinnamon, cardamom and cloveXiaolongbaoXiaolongbaoShanghai-style steamed soup dumplings releasing hot pork broth with each biteYajiYajipeanut, chili and ginger rub dusted over grilled meat and skewersYakgwaYakgwaFried honey-and-sesame-oil wheat cakes soaked in syrup; dense and floral.Yakhni PulaoYakhni PulaoRice cooked in seasoned meat broth with whole spicesYakisobaYakisobaWheat noodles griddled with cabbage, pork and sweet-savoury sauce.ZamnèZamnèTiny wild acacia seeds boiled soft and served with fried fish or meatZhenjiang VinegarZhenjiang VinegarDark aromatic black vinegar from glutinous rice, the dip of choice for dumplingsZigniZignilong-simmered beef stew fiery with berbere, ladled over injeraZoboZoboTart hibiscus drink with ginger and pineappleZogaleZogalesteamed moringa leaves tossed with peanut flour, chili and oilZomiZomiRed palm oil heated with onion and spices into a fragrant cooking oilZoom-koomZoom-koomMillet-flour water with ginger, tamarind and lemon; welcome drinkZow ShungoZow ShungoLeftover rice fried up with whatever vegetables and chillies remain from dinnerZumbani teaZumbani teaHerbal infusion of fever-tea leaves, camphor-scented and drunk hotZumo de jengibreZumo de jengibreFresh ginger blended with water, lime and sugar, strained and served coldZurbianZurbianAdeni layered rice with lamb, potatoes, saffron and yoghurt

  • Escargots

    Giant land snails skewered and grilled with chili at roadside braziers. Ready in 40 min prep and 1 hr 15…

  • Chow mein

    Guyanese-Chinese noodles stir-fried with vegetables and chicken. Ready in 25 min prep and 15 min cooking. Serves 4. A main…

  • Bara

    Thick black-lentil pancake fried on a griddle, often topped with egg or minced buffalo. Ready in 20 min prep and…

  • Gløgg

    Hot spiced red wine with raisins, almonds and a shot of spirit. Ready in 20 min prep and 20 min…

  • Vindaloo

    Goan pork stewed in vinegar, garlic and Kashmiri chilli, sharp and dark red. Ready in 30 minutes prep and 1…

  • Vindaye

    Fish or octopus pickled in mustard, turmeric and vinegar. Ready in 30 minutes prep and 30 minutes cooking. Serves 6.…

  • Takoyaki

    Osaka griddled batter balls with octopus, drizzled with sauce and bonito. Ready in 30 minutes prep and 30 minutes cooking.…

  • Romazava

    Zebu beef and tongue-tingling anamalao greens broth; national dish. Ready in 25 min prep and 1 hr 45 min cooking.…

  • Odika sauce

    Meat or fish stewed with smoky wild-mango-kernel bush chocolate. Ready in 25 min prep and 1 hr 40 min cooking.…

  • Chicken Karahi

    Chicken fried in a wok with tomatoes, ginger and green chilies. Ready in 15 min prep and 35 min cooking.…