ginger
781 dishes.
Jerk chickenChicken in scotch bonnet-allspice marinade, smoked over pimento wood
Jerk porkPork rubbed with pimento and scotch bonnet, smoked slowly over pimento wood
Jhol MomoSteamed dumplings floated in a soupy sesame-and-tomato broth, eaten with a spoon
JiaoziBoiled or pan-fried pork-and-cabbage dumplings, essential at Lunar New Year
John Watling’s rumPale and aged rums bottled in Nassau, drunk neat or in punch
JokbalPig trotters braised glossy in soy, ginger and spices, sliced with shrimp sauce
Jollof riceRice steamed in smoky tomato-pepper stew base; fierce national pride
JulmustDark spiced malt soft drink that outsells cola each Swedish Christmas
Jus de gingembreBlended fresh ginger with water, sugar and lemon, served fiery and very cold
Jus de tamarinSweet-sour tamarind pulp steeped and strained into a chilled juice
Kabsaspiced rice with chicken or lamb, dried lime and tomato; national platter
KabuliSpiced rice layered with lamb or chicken, raisins and fried onion.
Kacchi BiryaniDhaka wedding biryani of raw marinated mutton layered with rice
KachilaRaw minced buffalo dressed with mustard oil, ginger and roasted spices
KachoriSpiced mashed potato balls coated in batter and deep-fried
Kadhi PakoraTangy yoghurt and gram-flour gravy holding fried onion fritters, ladled over rice
Kaesong YakgwaDeep-fried honey pastry soaked in syrup, dense and chewy, made for ceremonies
Kahawa chunguBitter black coffee with cardamom, poured from a brass pot into thimble cups
KaipenFried Mekong river-weed sheets with sesame, dipped in jeow bong
KakloBalls of mashed overripe plantain spiked with pepper and ginger, deep fried
Kala BhunaBeef fried down with onion and spice until almost black, dense and intense
Kalhu SaiStrong black tea taken sweet, drunk with short eats in the afternoon
KamundeleGoat or beef skewers grilled with onion and chili, eaten with chikwanga
KandaSteamed squash-seed and minced-meat balls in tomato-palm sauce
Kandu KukulhuTuna simmered in coconut milk with curry leaves, chilli and pandan
KankankanRoast peanut, chili and spice powder dusted over grilled meat
Kapanaflame-grilled beef strips sold sizzling at open markets with chili salt
KaraageMarinated chicken pieces dusted in potato starch and fried juicy and craggy
Karakmilky spiced tea from roadside cafeterias
Karak chaisweet cardamom milk tea sold in small paper cups day and night
Kari pwasonfish curry with coconut and masala, daily staple with rice
Kari sousourifruit bat curry, an old island delicacy
Kari zouritoctopus curry in creamy coconut milk, Creole signature
KarkanjiDeep red hibiscus infusion spiced with ginger and cloves, drunk chilled
KarstvīnsMulled red wine with honey and spices, sold from market huts
Kat Kyi KaikFlat rice noodles fried with squid, prawn, egg and fish cake-
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.…