Baku Kitchen! An independent reference of traditional food

pounded

174 dishes.

‘Ava‘AvaKava root infusion served in a coconut-shell cup at formal ceremony.AchuAchuPounded cocoyam with spicy yellow palm-oil soup, western Grassfields prideAi ManasAi ManasFiery crushed-chili condiment spooned onto everythingAjikaAjikafiery Abkhazian-Megrelian paste of chili, garlic and spicesAkpuAkpuCassava steeped under water until soft and sour, then cooked and pounded into swallowAleppo pepperAleppo peppersun-dried crushed red pepper, fruity and mildly hot, oiled to a coarse pasteAlguashteAlguashteGround toasted pumpkin seed sprinkled over fruit, corn and soupsAnchoiadeAnchoiadePounded salted anchovy with garlic and olive oil, spread on bread or raw vegetables.AreekaAreekaMashed dates and crumbled bread bound with ghee, topped with cream and honey.ArsiaArsiarice pounded with lamb into a smooth mash and finished with gheeAshamAshamParched corn ground fine with sugar, eaten dry by the spoonfulBabaiBabaiGiant swamp taro grown in pits, boiled or pounded for feastsBannann pezeBannann pezeTwice-fried flattened plantain slicesBatheethaBatheethadate, flour and ghee sweet pressed into crumbly ballsBhortaBhortaMashes of aubergine, potato or dried fish with mustard oil and chiliesBigillaBigillagarlicky mashed broad-bean dip eaten with galletti crackersBok L’hongBok L’hongGreen papaya pounded with lime, garlic, chilli and fermented fish or dried shrimpBoko boko hareesBoko boko hareeschicken slow-cooked with bulgur wheat and turmericBolón de verdeBolón de verdeFried green-plantain ball packed with cheese or chicharrónBoozaBoozastretchy pounded mastic ice cream rolled in pistachiosBudu KupangBudu KupangMussels fermented with salt into a pungent paste eaten with riceBukariBukariStiff maize-meal mash of the east, eaten by hand with sombe and beansBukstiņputraBukstiņputraBarley and potato porridge mashed with fried bacon and onionChanm chanmChanm chanmToasted maize ground to powder, eaten dry with sugar or milkCharosetCharosetpaste of fruit, nuts and wine eaten at the Passover sederChipondeChipondeThick roasted groundnut paste stirred into relishes and porridgeChop upChop upMashed aubergine, okra, and spinach medleyCig kofteCig koftespicy kneaded bulgur with pepper paste, served in lettuce with lemonCocoa ballsCocoa ballsHand-rolled sticks of ground roasted cacao and spice, grated for cocoa teaConch chowderConch chowderTomato broth with pounded conch, potato and thyme, peppered hotCracked conchCracked conchPounded conch battered and fried, with peas n' riceDaddawaDaddawafermented locust-bean cakes, sharply pungent, dropped whole into soupsDaggaDaggaCrushed tomato, chilli, dill and garlic salad pounded in a clay bowl.DersaDersapounded garlic, cumin, paprika and oil, the base of countless Algerian saucesDhidoDhidoHand-stirred buckwheat or millet mush, eaten with gundruk and curriesDukkahDukkahcrushed nuts, sesame, coriander and cumin for dipping bread with oil

  • Harissa

    Wheat and chicken slowly beaten into savory porridge; dish of resilience. Ready in 20 min prep and 5 hr cooking.…

  • ‘Ava

    Kava root infusion served in a coconut-shell cup at formal ceremony. Ready in 20 min prep and 15 min cooking.…

  • Achu

    Pounded cocoyam with spicy yellow palm-oil soup, western Grassfields pride. Ready in 45 min prep and 2 hr 30 min…

  • Seswaa

    Beef boiled until falling apart, pounded and salted; national dish. Ready in 15 min prep and 3 hr 30 min…

  • Ai Manas

    Fiery crushed-chili condiment spooned onto everything. Ready in 20 minutes prep and 10 minutes cooking. About 300 g. A sauce…

  • Akpu

    Cassava steeped under water until soft and sour, then cooked and pounded into swallow. A fermented & pickled recipe from…

  • Ajika

    Fiery Abkhazian-Megrelian paste of chili, garlic and spices. 30 min to prepare. About 400 g. A sauce & condiment recipe…

  • Aleppo pepper

    Sun-dried crushed red pepper, fruity and mildly hot, oiled to a coarse paste. 20 min to prepare. About 200 g.…

  • Alguashte

    Ground toasted pumpkin seed sprinkled over fruit, corn and soups. Ready in 15 min prep and 10 min cooking. About…

  • Anchoiade

    Pounded salted anchovy with garlic and olive oil, spread on bread or raw vegetables. Ready in 20 min prep and…