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

  • Goat soup

    Peppery broth of goat meat and offal with hot pepper and seasoning. Ready in 45 minutes prep and 2 hours…

  • Gnamakoudji

    Sinus-clearing fresh ginger juice with lemon and pineapple. 20 min to prepare. About 2 litres. A drink recipe from Guinea.

  • Gnamankoudji

    Fiery fresh ginger juice sweetened with sugar and lemon. Ready in 20 minutes prep and none cooking. Makes about 1.5…

  • Gonré

    Steamed cowpea cakes in leaves, eaten with oil and chili. Ready in 40 minutes prep and 45 minutes cooking. About…

  • Gomen

    Collard greens simmered with garlic, ginger and spiced oil. Ready in 20 min prep and 40 min cooking. 6 servings.…

  • Grilled Reef Fish

    Fresh lagoon fish grilled over coals, everyday protein. Ready in 20 minutes prep and 20 minutes cooking. Serves 4. A…

  • Grilled capitaine

    Nile perch from the Ubangi grilled with chili and lime. Ready in 30 minutes prep and 30 minutes cooking. Serves…

  • Greyano vino

    Red wine warmed with honey, cloves and orange, drunk in winter. Ready in 10 minutes prep and 25 minutes cooking.…

  • Gua Bao

    Steamed bun folded around braised pork belly, pickled mustard greens and peanut powder. Ready in 1 hour prep and 2…

  • Grybukai

    Spiced biscuits shaped and glazed to look like little mushrooms. Ready in 1 hour 30 minutes prep and 20 minutes…