Baku Kitchen! An independent reference of traditional food

ginger

781 dishes.

MsetoMsetoRice and split lentils cooked soft in coconut milkMshakikiMshakikimarinated zebu skewers grilled over coalsMtsololaMtsololagreen bananas, cassava and fish stewed in coconut milkMuchomoMuchomocharcoal-grilled meat skewers sold at roadside standsMud CrabMud CrabMangrove crab boiled or cooked in coconut cream, sold live at roadside marketsMukbazaMukbazaYemeni-style grilled fish with mashed sweet banana pasteMukekeMukekeprized Lake Tanganyika fish, grilled or stewed in BujumburaMukhallalMukhallalturmeric-yellow pickled vegetables served beside rice dishesMumawashMumawashrice with mung beans, dried shrimp and spicesMurabyanMurabyanshrimp rice with dill, turmeric and dried limeMurtabakMurtabakGriddled roti parcel stuffed with spiced minced meat and eggMustamakkaraMustamakkaraGrilled blood sausage eaten with lingonberry jam and milk.NaengmyeonNaengmyeonCold chewy buckwheat noodles in icy broth or spicy sauce, summer favoriteNangyi ThokeNangyi ThokeThick rice noodles hand-mixed with chicken, chickpea flour and chili oilNasi DagangNasi DagangRice steamed in coconut milk with fenugreek, served with tuna curry at dawnNasi KandarNasi KandarPenang rice flooded with mixed curries from Indian-Muslim stallsNasi KerabuNasi KerabuBlue rice dyed with butterfly pea flowers, served with herbs, fish and buduNasi LemakNasi LemakCoconut rice with sambal, anchovies, peanuts and egg; the national dishNasi PadangNasi PadangSteamed rice with a spread of Padang curries and sambalsNasi UdukNasi UdukCoconut rice with fried chicken, tempeh, egg and sambal, wrapped in banana leafNdenguNdengugreen gram stewed with coconut or tomato, eaten with chapatiNdizi nyamaNdizi nyamagreen bananas stewed with beef and coconut milkNdoléNdoléBitterleaf simmered with peanuts, shrimp and beef; served with plantains or boboloNdombaNdombaFish or meat steamed in banana leaves with chili and country spicesNgajaNgajaSweet milk tea boiled with sugar, the everyday alternative to butter teaNgapi YayNgapi YayThin fish-paste dip simmered with garlic and chilli, eaten with raw vegetablesNgduulNgduulMangrove clams simmered in coconut milk, esteemed traditional foodNgoundjaNgoundjaPounded cassava leaves stewed with palm oil, peanut butter and fishNihariNihariOvernight-simmered beef shank stew with bone marrow, eaten with naanNiouk yenNiouk yenSteamed chayote and pork dumplings, soft and slippery, dipped in chiliNiter kibbehNiter kibbehSpiced clarified butter perfumed with korarima and besobela, the base of most watNkate cakeNkate cakeBrittle slab of roasted peanuts set in caramelised sugarNkuiNkuiSlippery ceremonial soup drawn out from pounded nkui bark and spicesNougat cocoNougat cocoGrated coconut boiled with sugar until sticky, then cut into blocksNtabaNtabaCharcoal-grilled goat, Kinshasa nightlife stapleNum Banh ChokNum Banh ChokMorning rice noodles under green fish gravy and raw vegetables

  • Chilate

    Unsweetened maize and ginger drink with cacao, served hot with sweets. Ready in 20 min prep and 40 min cooking.…

  • Chips masala

    Fried chips tossed in a spiced tomato and chilli sauce. Ready in 20 minutes prep and 30 minutes cooking. Serves…

  • Chingri Malai Curry

    Prawns simmered in thick coconut milk with green chilli and turmeric. Ready in 20 min prep and 30 min cooking.…

  • Chocao panameño

    Ripe plantain cooked in coconut milk with ginger into a loose porridge. Ready in 15 minutes prep and 30 minutes…

  • Chiya

    Sweet milky spiced tea drunk throughout the day. Ready in 5 minutes prep and 15 minutes cooking. Serves 4. A…

  • Chole Bhature

    Spicy chickpea curry with puffy fried bread, Punjabi favourite. Ready in 40 min prep and 1 hr 30 min cooking.…

  • Choila

    Spicy grilled buffalo meat with mustard oil, timur and beaten rice. Ready in 20 min prep and 40 min cooking.…

  • Choukouya

    Dry-grilled beef or mutton dusted with spicy kankankan peanut powder. Ready in 30 minutes prep and 30 minutes cooking. Serves…

  • Chotpoti

    Tangy pea-and-potato stew topped with grated egg and tamarind. Ready in 20 min prep and 1 hr cooking. 6 servings.…

  • Chuflay

    Singani lengthened with ginger ale and lime over ice. 3 min to prepare. 1 drink. A cocktail recipe from Bolivia.