pounded
174 dishes.
Dumboyboiled cassava pounded elastic, swallowed with pepper soupsdrinkEghajirapounded millet, dates, cheese and milk whisked into a thick festival drink
Elarjistiff cornmeal beaten with sulguni cheese until elastic; Samegrelo specialty
Eros PistaCoarse salted paste of hot paprika, spooned into soups and stews.
EzayRaw chilli pounded with cheese, tomato, garlic and Sichuan pepper as a table relishmainFafaSoft taro or banana pounded to a smooth paste and dressed with coconut cream.
Filfel chumagarlic and dried-chili paste loosened with oil, spooned onto fish and eggssalad & sideFirindaBeans boiled soft, peeled and mashed smooth with onion and ghee
FiskibollurFish balls of minced haddock fried in butter with potatoesmainFoofoosour fermented cassava dough eaten with bitterleaf or okra sauces
Foufouelastic pounded cassava balls with slippery sauces; Forest Region staple
FoutouElastic pounded plantain or yam balls dipped in rich sauces
Foutou bananePlantain pounded with cassava into a smooth elastic ball, eaten with sauce graine
FufuStiff cassava-corn flour swallow rolled to scoop stews
Fufú de plátanoMashed plantains with garlic and pork cracklingsdrinkFura da nonospiced millet dough balls swirled into tangy fermented milk
GebzhaliaFresh cheese rolls kneaded with mint, served in mint-flecked sour milk.
GeebeeCassava pounded to a stiff dough, torn and dipped into soup
Ginger beerSharp homemade drink of pounded fresh ginger, lime and sugar
GozoCassava-flour paste, the everyday swallow for saucessauce & condimentGuacamoleMashed avocado with lime, onion, chile; scooped with totopossoup & stewHakkoSauce of pounded bean and cowpea leaves with peanut and meat, served over couscous
Haleemslow-beaten wheat and turkey porridge with cinnamon and sugar
HalvaDense semolina or sesame sweet, sliced and eaten with coffee.dessertHaninidates mashed with crumbled bread and clarified butter
Hareesvelvety wheat-meat porridge topped with gheesauce & condimentHarissafiery sun-dried chili and garlic paste seasoning nearly every Tunisian dishmainHarissawheat and chicken slowly beaten into savory porridge; dish of resiliencedessertHelwa tat-TorkCrumbly sesame paste block studded with almonds, cut in slabs.fermented & pickledHroussalted onion and dried-chili paste fermented for weeks, used like a stocksnackHtamaneFestival sticky rice kneaded with peanuts, sesame, ginger and oil
Hyderabadi HaleemWheat, lentils and mutton pounded to a paste and eaten during Ramadan
Igname piléeFestive pounded yam with peanut or tomato sauces
Iriomashed potatoes with peas and whole maize kernels
Jeow BongSweet-spicy Luang Prabang chili paste with buffalo skin
Jeow Mak LenCharred tomato pounded with chilli, garlic and padaek into a smoky dip-
Areeka
Mashed dates and crumbled bread bound with ghee, topped with cream and honey. Ready in 20 minutes prep and 10…
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Asham
Parched corn ground fine with sugar, eaten dry by the spoonful. Ready in 20 min prep and 30 min cooking.…
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Arsia
Rice pounded with lamb into a smooth mash and finished with ghee. Ready in 20 min prep and 3 hr…
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Bannann peze
Twice-fried flattened plantain slices. Ready in 15 minutes prep and 20 minutes cooking. Serves 4. A salad & side recipe…
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Batheetha
Date, flour and ghee sweet pressed into crumbly balls. Ready in 20 minutes prep and 20 minutes cooking. About 24…
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Bhorta
Mashes of eggplant, potato or dried fish with mustard oil and chilies. Ready in 20 min prep and 20 min…
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Bigilla
Garlicky mashed broad-bean dip eaten with galletti crackers. Ready in 15 min prep and 1 hr 30 min cooking. About…
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Boko boko harees
Chicken slow-cooked with bulgur wheat and turmeric. Ready in 20 minutes prep and 2 hours cooking. Serves 6. A main…
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Bok L’hong
Green papaya pounded with lime, garlic, chilli and fermented fish or dried shrimp. 30 min to prepare. 4 servings. A…
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Booza
Stretchy pounded mastic ice cream rolled in pistachios. Ready in 30 min prep and 15 min cooking. 8 servings. A…