herbs
425 dishes.
MosukujaneAromatic wild bush tea steeped from dried lemon-scented leaves
Motalsharp sheep cheese aged with mountain herbs inside a skincheese & dairyMotal peniricrumbly sheep cheese matured with mountain herbs inside a skin
Motlopi coffeeRoasted shepherd's tree root brewed as a bitter coffee substitute
Mountain chickenCrapaud frog legs stewed creole-style; historic national dish, now rare
MunkoyoLightly fermented maize drink soured with sweet munkoyo roots
Murabyanshrimp rice with dill, turmeric and dried lime
Naem KhaoCrispy fried rice-ball salad with sour pork and herbsfermented & pickledNakladané uhorkyGherkins pickled with dill and horseradish, opened with cold meatdrinkNam KrachiapDeep red roselle infusion served iced and sweetened over crushed icemainNasi KerabuBlue rice dyed with butterfly pea flowers, served with herbs, fish and budusauce & condimentNatefGlossy white cream whipped from soapwort root and sugar syrup, used as dip.
Negroniequal parts gin, sweet vermouth and Campari, stirred over ice
Negroni SbagliatoNegroni with sparkling wine instead of gin, lighter and fizzy.street foodNem NuongSeasoned pork paste grilled on skewers and rolled with herbs in rice paper
Ngai ngaiSour hibiscus-leaf sauce simmered with smoked fishdessertNishaldaWhite foam of whipped egg white, sugar and liquorice root, eaten with bread.
NkuiSlippery ceremonial soup drawn out from pounded nkui bark and spices
Num Banh ChokMorning rice noodles under green fish gravy and raw vegetablessalad & sideOcopaBoiled potatoes under a sauce of huacatay, aji, peanuts and cheesefermented & pickledOgórki kiszoneSalt-brined dill cucumbers, sour and cloudy, eaten with vodka or bread.
Or LamLuang Prabang stew of buffalo, eggplant and numbing chili wood
Osbanesheep tripe stuffed with liver, rice, chard and herbs, then simmeredmainOshi siyoalafPamiri noodles cooked with wild mountain herbs and sour milk
Ossobucobraised veal shanks finished with lemony gremolata
OvdukhCold soup of sour milk with cucumber, herbs and sometimes cold meat.mainPachamancaMeats and tubers steamed underground on hot stones, Andean feastmainPad KaphraoHoly-basil pork or chicken stir-fry over rice with fried egg
Paling in ‘t groenRiver eel poached in a green sauce of sorrel, chervil and spinach.wine & spiritParagaRoadside shots of local gin infused with roots, bark and bitter herbsmainPârjoaleflattened, herbed minced-meat patties fried until darksoup & stewPasta e ceciThick chickpea soup with short pasta, rosemary and olive oil.wine & spiritPastisAnise spirit poured over ice and clouded with cold water.mainPatarashcaRiver fish seasoned with sacha culantro and grilled in bijao leaves
Pato no tucupiDuck simmered in tucupi broth with mouth-numbing jambu leavesstreet foodPeanut Ice Cream RollTaro ice cream, planed peanut brittle and coriander wrapped in a thin crepe.-
Basi
Ilocano sugarcane wine fermented in earthen jars with tree bark and herbs. A wine & spirit recipe from Philippines.
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Açorda alentejana
Garlic-coriander bread soup topped with poached egg. Ready in 15 minutes prep and 10 minutes cooking. Serves 4. A soup…