Baku Kitchen! An independent reference of traditional food

pounded

0 dishes.

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  • Verhackert

    Finely chopped cured bacon and fat spread thickly on bread. Ready in 30 minutes prep and none cooking. Makes about…

  • Weika

    Powdered dried okra stirred into stews to thicken them to a slippery gloss. Ready in 30 minutes prep and none…

  • Zhug

    Searing Yemenite green chili-coriander paste. 20 min to prepare. About 300 g. A sauce & condiment recipe from Israel.

  • Zhent

    Roasted millet pressed with butter, sugar and raisins. Ready in 30 minutes prep and 20 minutes cooking. Makes about 20…

  • Zrir

    Sesame, honey and nut paste eaten by the spoonful from a glass. Ready in 30 minutes prep and 20 minutes…

  • Babai

    Giant swamp taro grown in pits, boiled or pounded for feasts. Ready in 40 min prep and 3 hr cooking.…

  • Cracked conch

    Pounded conch battered and fried, with peas n’ rice. Ready in 35 min prep and 40 min cooking. 4 servings.…

  • Fura da nono

    Spiced millet dough balls swirled into tangy fermented milk. Ready in 40 min prep and 12–24 hr for the milk…

  • Fufu

    Stiff cassava-corn flour swallow rolled to scoop stews. Ready in 20 min prep and 40 min cooking. 4 servings. A…

  • Guacamole

    Mashed avocado with lime, onion, chile; scooped with totopos. 15 min to prepare. 4–6 as a botana. A sauce &…