offal cuts
181 dishes.
drinkDong Ding OolongRolled semi-oxidised oolong from Nantou, roasted for a sweet toasty finish
DouaraTripe and offal stewed with chickpeas, mint and dried herbsmainDrob de mielEaster lamb offal loaf with herbs and eggs
DuletMinced tripe, liver and beef fried with butter, chili and cardamomsoup & stewEgusi soupMelon-seed soup with bitterleaf and assorted meats, eaten with pounded yam
EruShredded eru leaves with waterleaf, palm oil, smoked fish; eaten with waterfufu
Escudellameat, sausage, vegetable and pasta hotpot, the national dish
Fattoushcrisp salad with toasted pita shards, purslane and sumac dressing
Feijão de óleo de palmaBeans stewed in red palm oil with smoked fish, served with funge
FeijoadaBlack bean and pork stew with rice, orange, greens, farofa; Saturday ritualsalad & sideFirindaBeans boiled soft, peeled and mashed smooth with onion and gheesoup & stewFlakiTripe strips simmered with marjoram and root vegetables in beef broth.
FritangaShared platter of fried pork, chorizo, blood sausage, potatoes and plantain
Fry jacksPuffy fried dough triangles with beans, eggs, or jam
Ghormeh sabzideep-green herb stew with lamb, kidney beans and dried limes
Githeriboiled maize and beans, often fried with vegetables; Kikuyu staple
Goat soupPeppery broth of goat meat and offal with hot pepper and seasoning
GuatitaTripe stewed in peanut-potato sauce, served with ricesoup & stewGuruTripe simmered for hours with onion and tomato until soft
Habichuelas con dulceSweet spiced cream-of-beans dessert for LentdessertHalo-HaloLayered shaved ice with sweet beans, jellies, ube and leche flan
Hamam mahshipigeon stuffed with freekeh or rice, then roasted; Cairo delicacy
Hot PotCommunal bubbling broth, often Sichuan-spicy, for cooking sliced meats, tofu and vegetablessoup & stewHu TieuSouthern pork-and-seafood noodle soup, served clear or dry
Ibiharagered kidney beans fried with onions and palm oil, the daily staple
JagacidaRice cooked with beans and bay leaf
Jerusalem mixed grillchicken hearts, livers and lamb griddled with onion and baharat
JigarakiLamb liver, heart and fat grilled on skewers, eaten with bread and salt.mainJokbalPig trotters braised glossy in soy, ginger and spices, sliced with shrimp saucestreet foodKabdaLamb liver fried hard with tomato, chilli and cumin, scooped up with bread.
Kaleh PachaSheep head and trotters boiled overnight into a rich broth eaten at dawn
Kaleh pachehsheep's head-and-trotter soup traditionally eaten at dawnsoup & stewKallapochaSheep head and trotters boiled long into a rich gelatinous morning broth.soup & stewKamouniaoffal and cumin stew, slow-simmered until richmainKare-KareOxtail and vegetables in peanut sauce with shrimp-paste bagoong
KarjalanpaistiPork, beef and lamb slow-baked with allspice and root vegetables.
DouaraTripe and offal stewed with chickpeas, mint and dried herbsmainDrob de mielEaster lamb offal loaf with herbs and eggsDuletMinced tripe, liver and beef fried with butter, chili and cardamomsoup & stewEgusi soupMelon-seed soup with bitterleaf and assorted meats, eaten with pounded yamEruShredded eru leaves with waterleaf, palm oil, smoked fish; eaten with waterfufuEscudellameat, sausage, vegetable and pasta hotpot, the national dishFattoushcrisp salad with toasted pita shards, purslane and sumac dressingFeijão de óleo de palmaBeans stewed in red palm oil with smoked fish, served with fungeFeijoadaBlack bean and pork stew with rice, orange, greens, farofa; Saturday ritualsalad & sideFirindaBeans boiled soft, peeled and mashed smooth with onion and gheesoup & stewFlakiTripe strips simmered with marjoram and root vegetables in beef broth.FritangaShared platter of fried pork, chorizo, blood sausage, potatoes and plantainFry jacksPuffy fried dough triangles with beans, eggs, or jamGhormeh sabzideep-green herb stew with lamb, kidney beans and dried limesGitheriboiled maize and beans, often fried with vegetables; Kikuyu stapleGoat soupPeppery broth of goat meat and offal with hot pepper and seasoningGuatitaTripe stewed in peanut-potato sauce, served with ricesoup & stewGuruTripe simmered for hours with onion and tomato until softHabichuelas con dulceSweet spiced cream-of-beans dessert for LentdessertHalo-HaloLayered shaved ice with sweet beans, jellies, ube and leche flanHamam mahshipigeon stuffed with freekeh or rice, then roasted; Cairo delicacyHot PotCommunal bubbling broth, often Sichuan-spicy, for cooking sliced meats, tofu and vegetablessoup & stewHu TieuSouthern pork-and-seafood noodle soup, served clear or dryIbiharagered kidney beans fried with onions and palm oil, the daily stapleJagacidaRice cooked with beans and bay leafJerusalem mixed grillchicken hearts, livers and lamb griddled with onion and baharatJigarakiLamb liver, heart and fat grilled on skewers, eaten with bread and salt.mainJokbalPig trotters braised glossy in soy, ginger and spices, sliced with shrimp saucestreet foodKabdaLamb liver fried hard with tomato, chilli and cumin, scooped up with bread.Kaleh PachaSheep head and trotters boiled overnight into a rich broth eaten at dawnKaleh pachehsheep's head-and-trotter soup traditionally eaten at dawnsoup & stewKallapochaSheep head and trotters boiled long into a rich gelatinous morning broth.soup & stewKamouniaoffal and cumin stew, slow-simmered until richmainKare-KareOxtail and vegetables in peanut sauce with shrimp-paste bagoongKarjalanpaistiPork, beef and lamb slow-baked with allspice and root vegetables.-
Agatogo
Plantains stewed with meat or tripe and vegetables in one pot. Ready in 30 minutes prep and 1 hour cooking.…