Baku Kitchen! An independent reference of traditional food

peas

133 dishes.

SambarSambarTangy tamarind-lentil stew with vegetables, South Indian stapleSamboosaSamboosathin fried pastry triangles of meat, cheese or vegetablesSambosSambosSmall triangular fried pastries stuffed with spiced meat or vegetablesSamosaSamosaFried pastry cone of spiced potatoes and peas, with chutneySamusa ThokeSamusa ThokeChopped samosa salad with chickpea broth, cabbage and mintSancocheSancocheThick soup of salt meat, ground provisions, split peas and dumplingsSandsSandsPale lager brewed in Nassau, drunk on the beach and at fish friesSeasoned riceSeasoned riceOne-pot rice cooked with meats and vegetablesSept cariSept cariSeven vegetable curries served together on a banana leaf with riceSeven currySeven currySeven vegetarian curries with rice served on a folded water lily leafShepherd’s pieShepherd’s pieMinced lamb in gravy under browned mashed potato.Sopa de maníSopa de maníCreamy peanut soup topped with shoestring friesSoppa tal-armlaSoppa tal-armlaWidow's soup of poor-man's vegetables topped with a fresh ġbejna and egg.Split pea soupSplit pea soupYellow peas simmered with salt pork; habitant classicSteak and kidney pieSteak and kidney pieBeef and kidney in rich gravy baked in pastry.Stuffat tal-fenekStuffat tal-fenekrabbit stewed in wine, garlic and tomato, the national dishTamalTamalChristmas pork tamales steamed in banana leavesTamal tolimenseTamal tolimenseRice, pork, chicken and vegetables steamed in plantain leaves; weekend breakfastTchakaTchakaSlow stew of hominy corn, beans, squash and salted porkToad in the holeToad in the holeSausages baked into Yorkshire pudding batter, with gravy.TucumanaTucumanaFried empanada of beef, potato and egg, sold with saucesVinegretVinegretbeet, potato and pickle salad with sunflower oilWaakyeWaakyeRice and beans tinted by sorghum leaves; sold with gari, spaghetti, egg, shitoYangzhou Fried RiceYangzhou Fried RiceWok-fried rice with shrimp, ham, egg and peasZow ShungoZow ShungoLeftover rice fried up with whatever vegetables and chillies remain from dinner

  • Chupe de camarones

    Arequipa river-shrimp chowder with milk, corn and egg. Ready in 40 min prep and 50 min cooking. 6 servings. A…

  • Coffin Bread

    Tainan fried toast box filled with creamy seafood chowder. Ready in 25 min prep and 20 min cooking. 4 servings.…

  • Corn chaff

    Boiled corn and beans stewed with palm oil and spices. Ready in 20 minutes prep and 1 hour 30 minutes…

  • Corn soup

    Split-pea and corn-cob soup, late-night street staple. Ready in 20 min prep and 1 hr 15 min cooking. 6 servings.…

  • Curanto

    Chiloé pit-cooked shellfish, meats and potato breads over hot stones. Ready in 1 hr 30 min prep and 1 hr…

  • Dhalpuri

    Soft flatbread filled with seasoned ground split peas, used to wrap curry. Ready in 40 min prep and 30 min…

  • Dhal puri

    Split-pea-stuffed flatbread wrapped around curries. Ready in 1 hr prep and 40 min cooking. 8 breads. A bread & pastry…

  • Eintopf

    One-pot stew of lentils or peas with sausage. Ready in 20 min prep and 1 hr 10 min cooking. 8…

  • Erwtensoep

    Thick split-pea soup with smoked sausage, winter skating food. Ready in 25 min prep and 2 hr 30 min cooking.…

  • Fanesca

    Holy Week soup of twelve grains, squash and salt cod. Ready in 2 hr prep and 2 hr cooking. 12…