pounded
174 dishes.
Jibneh mshallalehWhite cheese pulled into fine salty threads, often studded with nigella seed.
KabatoStiff maize or millet paste eaten by hand with okra sauce
KankankanRoast peanut, chili and spice powder dusted over grilled meat
Kanyapressed peanut, rice and sugar bars; crumbly Krio sweet
KapiFermented shrimp paste from the coast, pounded into dips and soups
KatapaCassava leaves pounded fine and simmered long with groundnut
KavaEarthy pounded-root drink shared ceremonially from a communal tanoa bowl
Kibbehnational dish of pounded bulgur and lamb, fried, baked or raw
Kibbeh nayyehraw lamb kneaded with bulgur and spices, Sunday delicacy
KitabaCoarse roasted peanut paste beaten with chili, spread on bread or fish
Kizakacassava leaves pounded and cooked with peanuts
KololakLarge pounded meatballs poached in broth, sometimes filled with dried fruit.
KroeungPounded paste of lemongrass, galangal, turmeric, kaffir lime and garlic
Kyuftapounded beef whipped smooth, boiled and sliced with butter
Lambi an sosTenderized conch simmered in creole sauce
LegimThick braised vegetable stew with beef or crab
Lei ChaHakka ground tea of green leaves, sesame and peanuts pounded and mixed with water
Liberian pepper saucehabanero pounded with onion, oil and seasoning, set on every table
Lipabiroasted maize ground with sugar, traveler's provision
LitumaRipe plantain mashed and rolled into balls, eaten with meat or fish sauce
LlajwaFiery tomato-locoto salsa ground on stone, on every table
MachucaGarifuna mashed plantains with coconut fish soup
Madroobasalt-fish or chicken beaten into spiced rice porridge
Madroubarice beaten with chicken and spices into rich savory mash
Mam TomPurple fermented shrimp paste, whipped with lime and chilli until it foams
ManbaCoarse peanut butter ground with scotch bonnet chilli, spread on bread
MangúMashed green plantains with pickled onion, fried cheese, salami, egg
Maras dondurmasiStretchy goat-milk ice cream thickened with salep, cut with a knife.
MasacoFried plantain or cassava pounded with charque or cheese
MasauraBlack gram paste mixed with taro, hand-rolled into nuggets and sun-dried
MaskurolhiPounded paste of tuna, coconut, chilli and lime eaten with rice congee
Masoubmashed banana with crumbled bread, cream and honey
Matabacassava leaves slow-cooked in coconut milk, often with tuna
Matevžmashed beans and potatoes topped with fried onion
MochiChewy pounded glutinous rice cakes, grilled or served in New Year soup
MuhammaraAleppan dip of red pepper, walnuts and pomegranate molasses-
Bolón de verde
Fried green-plantain ball packed with cheese or chicharrón. Ready in 20 min prep and 20 min cooking. 6 bolones. A…
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Budu Kupang
Mussels fermented with salt into a pungent paste eaten with rice. A fermented & pickled recipe from Brunei.
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Bukari
Stiff maize-meal mash of the east, eaten by hand with sombe and beans. Ready in 5 min prep and 25…
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Charoset
Paste of fruit, nuts and wine eaten at the Passover seder. Ready in 20 min prep and none cooking. About…
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Chanm chanm
Toasted maize ground to powder, eaten dry with sugar or milk. Ready in 20 minutes prep and 30 minutes cooking.…
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Chiponde
Thick roasted groundnut paste stirred into relishes and porridge. Ready in 20 minutes prep and 20 minutes cooking. About 500…
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Cig kofte
Spicy kneaded bulgur with pepper paste, served in lettuce with lemon. 1 hr 30 min to prepare. 8 servings. A…
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Cocoa balls
Hand-rolled sticks of ground roasted cacao and spice, grated for cocoa tea. Ready in 1 hour prep and 30 minutes…
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Conch chowder
Tomato broth with pounded conch, potato and thyme, peppered hot. Ready in 40 min prep and 1 hr cooking. 6…