iconic
720 dishes.
‘AvaKava root infusion served in a coconut-shell cup at formal ceremony.
AchuPounded cocoyam with spicy yellow palm-oil soup, western Grassfields pride
Ackee and saltfishNational dish of buttery ackee fruit sautéed with salt cod
AdoboChicken or pork braised in vinegar, soy, garlic and bay
Afrachopped grilled meat with raw onion, mustard and pepper; nightlife ritual
Aguardiente antioqueñoAnise-scented sugarcane spirit drunk neat from small shot glasses at parties
AiragLightly alcoholic fermented mare's milk, tangy and fizzy summer staple
Ají de gallinaShredded chicken in creamy ají amarillo-walnut sauce over potatoes
AjiacoBogotá chicken soup of three potatoes, corn and guascas, with capers, cream
AkabangaSearing habanero chili oil sold in tiny yellow dropper bottleswine & spiritAkpeteshieFiery clear spirit distilled from palm wine or sugarcane
AllocoFried ripe plantain chunks with chili-onion sauce, often grilled fish or eggdrinkAloudaiced milk with basil seeds, agar jelly and syrup
AmbuyatGluey sago starch twirled on bamboo forks, dipped in sour cacah
AmericanoCampari, red vermouth and soda over ice with orange; classic pre-dinner aperitivo.
AmiwoRed corn dough cooked in tomato-pepper broth, paired with chickensauce & condimentAngostura bittersAromatic spiced bitters dashed into cocktails, soups and rum punch
ApfelstrudelPaper-thin strudel pastry around spiced apples and raisins.dessertApple pieSpiced apples baked in double crust; the national dessert
Arak eshkoliyotArak poured long over ice with fresh grapefruit juice, clouding milky white.
Areni winedry red wine from the Areni grape grown in Vayots Dzor
ArepaGriddled corn cakes eaten daily with cheese, butter or eggsauce & condimentArgan oilnutty roasted-kernel oil pressed from argan fruit, drizzled on bread and couscous
AsadoSlow parrilla ritual of beef ribs, chorizo and sweetbreads with chimichurri
AttiékéTangy fermented cassava couscous served with grilled fish and pepper relish
Australian ShirazDense peppery red from Barossa and Hunter vineyards, the country's flagship winestreet foodAyimolouRice and beans with dark pepper sauce, everyday street lunchmainBaastoItalian-legacy spaghetti with suugo suqaar sauce, sometimes banana alongside
BabaiGiant swamp taro grown in pits, boiled or pounded for feasts
BabendaRice cooked down with fermented greens, fish powder and peanut
Bacalhau à Brásshredded salt cod scrambled with eggs, onions, matchstick potatoes
Bacon and cabbageBoiled bacon joint with cabbage and floury potatoes.
BaguetteCrackling-crusted long wheat loaf bought fresh daily.
Bahama MamaDark and coconut rum with pineapple, orange and grenadine over ice
Bajan fish cakesFluffy salt-cod fritters dipped in pepper saucecharcuterie & curedBak KwaSweet, sticky sheets of pork marinated in sugar and soy, grilled over charcoal