ginger
781 dishes.
Cocoa teaSpiced hot drink grated from cocoa sticks
Coconut CrabGiant land crab roasted in its shell; rich, coconut-scented meat and fat.
Coconut tabletGrated coconut boiled hard with sugar and ginger into set slabs
CongeeSlow-simmered rice porridge topped with century egg, pork or pickles
Corn chaffBoiled corn and beans stewed with palm oil and spices
Cossa cossaBig river prawns grilled over charcoal and eaten with chilli and lemon
Coto MakassarBeef and offal soup thickened with ground peanuts and rice water, eaten with ketupat
Coupé-coupéRoadside chopped grilled meat, often stuffed into baguette
Crab and dumplingCurried crab with flat boiled dumplings, Tobago's pride
Curry duckDuck curried with green seasoning, river-lime favorite
Curry goatGoat slow-cooked in Jamaican curry, party staple
Curry LaksaCoconut curry noodle soup with tofu puffs and cockles
DagaaSun-dried lake sardines fried with onion, tomato and chili
Dahi BaraLentil dumplings soaked in whipped yoghurt with tamarind and chaat masala
DakgalbiChuncheon stir-fry of chicken, cabbage and rice cakes in gochujang
Dakuwaballs of roasted peanut, millet and ginger, pressed hard and chewy
Dal MakhaniBlack lentils simmered overnight with butter and cream
DanbaukBurmese biryani of chicken and rice, festive favourite
Danzai NoodlesTainan shrimp-broth noodles topped with minced pork and a single shrimp
DarasaGrated green banana wrapped in banana leaf and boiled, eaten with fish
DebyazaPumpkin cooked down with dates, dried fruit, nuts and spices into a thick preserve
DemokTaro leaves stewed to a thick green mash with coconut milk and crab meat
Devilled ChickenChicken stir-fried with onion, capsicum and chilli in a sticky dark sauce
DhoklaSteamed fermented gram-flour sponge tempered with mustard seeds; Gujarati
Dibiseasoned mutton grilled over coals with onions and mustard, wrapped in paper
Digaag qumbeChicken braised in coconut milk with xawaash spice, eaten with rice
Dim SimOversized pork-and-cabbage dumpling, steamed or deep-fried at fish-and-chip shops
Dite sitronelLemongrass steeped in boiling water and drunk hot after meals
DjenkouméTomato-red cornmeal dough classically served with grilled chicken
DodoFried sweet plantain slices alongside rice and stews
Dongo-dongoSilky okra sauce with fish
Dongpo PorkHangzhou pork belly braised meltingly soft in soy, rice wine and sugar
Doro watchicken slow-stewed in berbere and spiced butter with hard-boiled eggs
DouhuaSilken tofu pudding in ginger or brown-sugar syrup with peanuts or tapioca
DoumInfusion of the gingerbread palm fruit, drunk hot or iced with a gingerbread taste
Dulce de lechosaGreen papaya slices candied in spiced syrup, Christmas sweet-
Escargots
Giant land snails skewered and grilled with chili at roadside braziers. Ready in 40 min prep and 1 hr 15…
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Chow mein
Guyanese-Chinese noodles stir-fried with vegetables and chicken. Ready in 25 min prep and 15 min cooking. Serves 4. A main…
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Bara
Thick black-lentil pancake fried on a griddle, often topped with egg or minced buffalo. Ready in 20 min prep and…
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Gløgg
Hot spiced red wine with raisins, almonds and a shot of spirit. Ready in 20 min prep and 20 min…
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Vindaloo
Goan pork stewed in vinegar, garlic and Kashmiri chilli, sharp and dark red. Ready in 30 minutes prep and 1…
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Vindaye
Fish or octopus pickled in mustard, turmeric and vinegar. Ready in 30 minutes prep and 30 minutes cooking. Serves 6.…
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Takoyaki
Osaka griddled batter balls with octopus, drizzled with sauce and bonito. Ready in 30 minutes prep and 30 minutes cooking.…