pounded
174 dishes.
‘AvaKava root infusion served in a coconut-shell cup at formal ceremony.
AchuPounded cocoyam with spicy yellow palm-oil soup, western Grassfields pridesauce & condimentAi ManasFiery crushed-chili condiment spooned onto everything
Ajikafiery Abkhazian-Megrelian paste of chili, garlic and spicesfermented & pickledAkpuCassava steeped under water until soft and sour, then cooked and pounded into swallowsauce & condimentAleppo peppersun-dried crushed red pepper, fruity and mildly hot, oiled to a coarse paste
AlguashteGround toasted pumpkin seed sprinkled over fruit, corn and soupssauce & condimentAnchoiadePounded salted anchovy with garlic and olive oil, spread on bread or raw vegetables.dessertAreekaMashed dates and crumbled bread bound with ghee, topped with cream and honey.mainArsiarice pounded with lamb into a smooth mash and finished with ghee
AshamParched corn ground fine with sugar, eaten dry by the spoonful
BabaiGiant swamp taro grown in pits, boiled or pounded for feasts
Bannann pezeTwice-fried flattened plantain slicessnackBatheethadate, flour and ghee sweet pressed into crumbly balls
BhortaMashes of eggplant, potato or dried fish with mustard oil and chiliessauce & condimentBigillagarlicky mashed broad-bean dip eaten with galletti crackers
Bok L’hongGreen papaya pounded with lime, garlic, chilli and fermented fish or dried shrimp
Boko boko hareeschicken slow-cooked with bulgur wheat and turmeric
Bolón de verdeFried green-plantain ball packed with cheese or chicharróndessertBoozastretchy pounded mastic ice cream rolled in pistachiosfermented & pickledBudu KupangMussels fermented with salt into a pungent paste eaten with rice
BukariStiff maize-meal mash of the east, eaten by hand with sombe and beans
BukstiņputraBarley and potato porridge mashed with fried bacon and onion
Chanm chanmToasted maize ground to powder, eaten dry with sugar or milk
Charosetpaste of fruit, nuts and wine eaten at the Passover sedersauce & condimentChipondeThick roasted groundnut paste stirred into relishes and porridge
Chop upMashed eggplant, okra, and spinach medleystreet foodCig koftespicy kneaded bulgur with pepper paste, served in lettuce with lemon
Cocoa ballsHand-rolled sticks of ground roasted cacao and spice, grated for cocoa tea
Conch chowderTomato broth with pounded conch, potato and thyme, peppered hot
Cracked conchPounded conch battered and fried, with peas n' ricesauce & condimentDaddawafermented locust-bean cakes, sharply pungent, dropped whole into soupssalad & sideDaggaCrushed tomato, chilli, dill and garlic salad pounded in a clay bowl.
Dersapounded garlic, cumin, paprika and oil, the base of countless Algerian saucesmainDhidoHand-stirred buckwheat or millet mush, eaten with gundruk and curries
Dukkahcrushed nuts, sesame, coriander and cumin for dipping bread with oil-
Ai Manas
Fiery crushed-chili condiment spooned onto everything. Ready in 20 minutes prep and 10 minutes cooking. About 300 g. A sauce…
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Akpu
Cassava steeped under water until soft and sour, then cooked and pounded into swallow. A fermented & pickled recipe from…
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Ajika
Fiery Abkhazian-Megrelian paste of chili, garlic and spices. 30 min to prepare. About 400 g. A sauce & condiment recipe…
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Aleppo pepper
Sun-dried crushed red pepper, fruity and mildly hot, oiled to a coarse paste. 20 min to prepare. About 200 g.…
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Alguashte
Ground toasted pumpkin seed sprinkled over fruit, corn and soups. Ready in 15 min prep and 10 min cooking. About…
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Anchoiade
Pounded salted anchovy with garlic and olive oil, spread on bread or raw vegetables. Ready in 20 min prep and…