Baku Kitchen! An independent reference of traditional food

ginger

781 dishes.

Jerk chickenJerk chickenChicken in scotch bonnet-allspice marinade, smoked over pimento woodJerk porkJerk porkPork rubbed with pimento and scotch bonnet, smoked slowly over pimento woodJhol MomoJhol MomoSteamed dumplings floated in a soupy sesame-and-tomato broth, eaten with a spoonJiaoziJiaoziBoiled or pan-fried pork-and-cabbage dumplings, essential at Lunar New YearJohn Watling’s rumJohn Watling’s rumPale and aged rums bottled in Nassau, drunk neat or in punchJokbalJokbalPig trotters braised glossy in soy, ginger and spices, sliced with shrimp sauceJollof riceJollof riceRice steamed in smoky tomato-pepper stew base; fierce national prideJulmustJulmustDark spiced malt soft drink that outsells cola each Swedish ChristmasJus de gingembreJus de gingembreBlended fresh ginger with water, sugar and lemon, served fiery and very coldJus de tamarinJus de tamarinSweet-sour tamarind pulp steeped and strained into a chilled juiceKabsaKabsaspiced rice with chicken or lamb, dried lime and tomato; national platterKabuliKabuliSpiced rice layered with lamb or chicken, raisins and fried onion.Kacchi BiryaniKacchi BiryaniDhaka wedding biryani of raw marinated mutton layered with riceKachilaKachilaRaw minced buffalo dressed with mustard oil, ginger and roasted spicesKachoriKachoriSpiced mashed potato balls coated in batter and deep-friedKadhi PakoraKadhi PakoraTangy yoghurt and gram-flour gravy holding fried onion fritters, ladled over riceKaesong YakgwaKaesong YakgwaDeep-fried honey pastry soaked in syrup, dense and chewy, made for ceremoniesKahawa chunguKahawa chunguBitter black coffee with cardamom, poured from a brass pot into thimble cupsKaipenKaipenFried Mekong river-weed sheets with sesame, dipped in jeow bongKakloKakloBalls of mashed overripe plantain spiked with pepper and ginger, deep friedKala BhunaKala BhunaBeef fried down with onion and spice until almost black, dense and intenseKalhu SaiKalhu SaiStrong black tea taken sweet, drunk with short eats in the afternoonKamundeleKamundeleGoat or beef skewers grilled with onion and chili, eaten with chikwangaKandaKandaSteamed squash-seed and minced-meat balls in tomato-palm sauceKandu KukulhuKandu KukulhuTuna simmered in coconut milk with curry leaves, chilli and pandanKankankanKankankanRoast peanut, chili and spice powder dusted over grilled meatKapanaKapanaflame-grilled beef strips sold sizzling at open markets with chili saltKaraageKaraageMarinated chicken pieces dusted in potato starch and fried juicy and craggyKarakKarakmilky spiced tea from roadside cafeteriasKarak chaiKarak chaisweet cardamom milk tea sold in small paper cups day and nightKari pwasonKari pwasonfish curry with coconut and masala, daily staple with riceKari sousouriKari sousourifruit bat curry, an old island delicacyKari zouritKari zouritoctopus curry in creamy coconut milk, Creole signatureKarkanjiKarkanjiDeep red hibiscus infusion spiced with ginger and cloves, drunk chilledKarstvīnsKarstvīnsMulled red wine with honey and spices, sold from market hutsKat Kyi KaikKat Kyi KaikFlat rice noodles fried with squid, prawn, egg and fish cake

  • Bihari Kebab

    Papaya-tenderised beef strips grilled on skewers until smoky and soft. Ready in 30 minutes prep and 20 minutes cooking. Serves…

  • Bissap

    Dried hibiscus calyces steeped with sugar, mint or ginger and drunk very cold. Ready in 10 minutes prep and 15…

  • Bisschopswijn

    Red wine mulled with orange, cloves and cinnamon at Sinterklaas. Ready in 10 minutes prep and 30 minutes cooking. Serves…

  • Bis Keemiya

    Folded pastry parcel of tuna, cabbage and boiled egg, deep-fried. Ready in 50 minutes prep and 25 minutes cooking. Makes…

  • Black Pepper Crab

    Crab wok-tossed in coarse black pepper, butter and curry leaf, dry and pungent. Ready in 30 min prep and 20…

  • Bobor

    Rice porridge with fried garlic, herbs and pickles, eaten before dawn. Ready in 20 minutes prep and 1 hour cooking.…

  • Boat Noodles

    Intense pork or beef noodle soup enriched with blood, in small bowls. Ready in 40 min prep and 2 hr…

  • Boko boko harees

    Chicken slow-cooked with bulgur wheat and turmeric. Ready in 20 minutes prep and 2 hours cooking. Serves 6. A main…

  • Bol renversé

    Upside-down bowl of rice, chicken, vegetables and fried egg. Ready in 30 minutes prep and 25 minutes cooking. Serves 4.…

  • Bonbon coco

    Grated coconut cooked with caramelised sugar and set into chewy squares. Ready in 15 minutes prep and 40 minutes cooking.…