Baku Kitchen! An independent reference of traditional food

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  • Butter Chicken

    Tandoori chicken in silky tomato-butter-cream gravy, Delhi classic. Ready in 30 min prep and 6 hr marinating + 45 min…

  • Cari poule

    Chicken curry with thyme and curry leaves, served with rice and satini. Ready in 20 min prep and 50 min…

  • Chicken in peanut sauce

    Chicken simmered in groundnut sauce, served with rice or yuca. Ready in 25 min prep and 1 hr 10 min…

  • Chambo

    Lake Malawi tilapia grilled or fried whole, national favorite. Ready in 20 min prep and 25 min cooking. 4 servings.…

  • Chilli Crab

    Mud crab in sweet-savory tomato-chili gravy, mopped with fried mantou. Ready in 35 min prep and 25 min cooking. 4…

  • Curry goat

    Goat slow-cooked in Jamaican curry, party staple. Ready in 30 min prep and 2 hr 30 min cooking. 6 servings.…

  • Doro wat

    Chicken slow-stewed in berbere and spiced butter with hard-boiled eggs. Ready in 45 min prep and 2 hr 30 min…

  • Demok

    Taro leaves stewed to a thick green mash with coconut milk and crab meat. Ready in 30 min prep and…

  • Djenkoumé

    Tomato-red cornmeal dough classically served with grilled chicken. Ready in 25 min prep and 45 min cooking. 4 servings. A…

  • Eritrean coffee ceremony

    Green beans roasted, pounded and brewed in a clay jebena over three rounds. Ready in 20 min prep and 1…