Baku Kitchen! An independent reference of traditional food

kale

48 dishes.

Ayib be gomenAyib be gomenCollard greens simmered soft and folded through fresh curd cheeseBarbagiuanBarbagiuanfried pastry stuffed with Swiss chard and ricotta, national biteBeyaynetuBeyaynetucolourful vegan sampler of stews and salads spread over injeraBitekutekuBitekutekuSautéed amaranth greens with tomato and onionBondweBondweWild amaranth leaves cooked with groundnut paste as relish for nshimaBoxbolBoxbolMasa rolled in chayote leaves, boiled and eaten with pumpkin-seed sauceCapunsCapunsSpätzle dough with dried meat wrapped in chard leaves, simmered in milkCassoneCassonePiadina folded over greens or cheese and griddled shut, eaten hot.Check riceCheck ricerice cooked flecked with greens, eaten under graviesChitterlingsChitterlingsPig intestines cleaned, simmered long and served with hot sauce and vinegarColcannonColcannonMashed potatoes folded with kale or cabbage and butter.Corn fufu and njama njamaCorn fufu and njama njamaGrassfields corn dough with sautéed huckleberry greensCountry chopCountry chopmixed greens, meat and fish cooked down together in palm oil, over riceDoviDovipeanut butter stew with chicken or vegetablesFeijão tropeiroFeijão tropeiroMinas beans tossed with cassava flour, sausage, eggs and kaleFeijoadaFeijoadaBlack bean and pork stew with rice, orange, greens, farofa; Saturday ritualGomenGomencollard greens simmered with garlic, ginger and spiced oilGrünkohl mit PinkelGrünkohl mit PinkelStewed kale with smoked grain sausage, eaten after the first frost.HamliHamlicollard greens sautéed with garlic and oilIfisashiIfisashigreens or meat cooked in rich groundnut sauce, Bemba classicImbuyaImbuyaWild amaranth leaves boiled and cooked with onion and groundnutIsland CabbageIsland CabbageBroad tender hibiscus-family leaves boiled in coconut milk.JapraciJapracicollard-leaf rolls stuffed with minced meat, riceKalembulaKalembulaSweet potato leaves stewed with tomato, onion and groundnutKhubeizehKhubeizehWild mallow leaves stewed with onion and olive oil, eaten with flatbread.KitfoKitfominced raw beef warmed with mitmita chili and clarified butterKochoKochoDense fermented flatbread from enset, the false banana, sliced with kitfoLouviaLouviablack-eyed peas with chard, lemon, olive oilMadfounaMadfounaChard, white beans and meat stewed slowly with cumin and corianderMfumbwaMfumbwaShredded wild gnetum leaves stewed with palm oil, peanut paste and smoked fishMorogoMorogowild spinach greens stewed with onion and tomatoMuriwo unedoviMuriwo unedovileafy greens simmered in creamy peanut butterOmenaOmenaTiny sun-dried Lake Victoria sardines fried with onion and tomatoOsbaneOsbanesheep tripe stuffed with liver, rice, chard and herbs, then simmeredPascualinaPascualinaSpinach and egg double-crust pie, home lunch classicRaštanRaštancollard greens braised with smoked dried meat

  • Feijoada

    Black bean and pork stew with rice, orange, greens, farofa; Saturday ritual. Ready in 45 min plus overnight soaking prep…

  • Ifisashi

    Greens or meat cooked in rich groundnut sauce, Bemba classic. Ready in 15 min prep and 30 min cooking. 4…

  • Muriwo unedovi

    Leafy greens simmered in creamy peanut butter. Ready in 10 min prep and 20 min cooking. 4 servings as a…

  • Ayib be gomen

    Collard greens simmered soft and folded through fresh curd cheese. Ready in 20 minutes prep and 45 minutes cooking. Serves…

  • Beyaynetu

    Colourful vegan sampler of stews and salads spread over injera. Ready in 1 hr prep and 2 hr cooking. 6…

  • Bitekuteku

    Sautéed amaranth greens with tomato and onion. Ready in 20 minutes prep and 20 minutes cooking. Serves 4. A salad…

  • Bondwe

    Wild amaranth leaves cooked with groundnut paste as relish for nshima. Ready in 20 minutes prep and 30 minutes cooking.…

  • Boxbol

    Masa rolled in chayote leaves, boiled and eaten with pumpkin-seed sauce. Ready in 45 minutes prep and 40 minutes cooking.…

  • Capuns

    Spätzle dough with dried meat wrapped in chard leaves, simmered in milk. Ready in 45 min prep and 30 min…

  • Cassone

    Piadina folded over greens or cheese and griddled shut, eaten hot. Ready in 30 min prep and 25 min cooking.…