Baku Kitchen! An independent reference of traditional food

pounded

174 dishes.

cheese & dairyJibneh mshallalehWhite cheese pulled into fine salty threads, often studded with nigella seed.KabatoStiff maize or millet paste eaten by hand with okra sauceKankankanRoast peanut, chili and spice powder dusted over grilled meatsnackKanyapressed peanut, rice and sugar bars; crumbly Krio sweetKapiFermented shrimp paste from the coast, pounded into dips and soupssalad & sideKatapaCassava leaves pounded fine and simmered long with groundnutKavaEarthy pounded-root drink shared ceremonially from a communal tanoa bowlKibbehnational dish of pounded bulgur and lamb, fried, baked or rawKibbeh nayyehraw lamb kneaded with bulgur and spices, Sunday delicacyKitabaCoarse roasted peanut paste beaten with chili, spread on bread or fishKizakacassava leaves pounded and cooked with peanutsKololakLarge pounded meatballs poached in broth, sometimes filled with dried fruit.KroeungPounded paste of lemongrass, galangal, turmeric, kaffir lime and garlicKyuftapounded beef whipped smooth, boiled and sliced with butterLambi an sosTenderized conch simmered in creole sauceLegimThick braised vegetable stew with beef or crabdrinkLei ChaHakka ground tea of green leaves, sesame and peanuts pounded and mixed with waterLiberian pepper saucehabanero pounded with onion, oil and seasoning, set on every tableLipabiroasted maize ground with sugar, traveler's provisionLitumaRipe plantain mashed and rolled into balls, eaten with meat or fish sauceLlajwaFiery tomato-locoto salsa ground on stone, on every tableMachucaGarifuna mashed plantains with coconut fish soupmainMadroobasalt-fish or chicken beaten into spiced rice porridgemainMadroubarice beaten with chicken and spices into rich savory mashsauce & condimentMam TomPurple fermented shrimp paste, whipped with lime and chilli until it foamsManbaCoarse peanut butter ground with scotch bonnet chilli, spread on breadMangúMashed green plantains with pickled onion, fried cheese, salami, eggdessertMaras dondurmasiStretchy goat-milk ice cream thickened with salep, cut with a knife.MasacoFried plantain or cassava pounded with charque or cheesefermented & pickledMasauraBlack gram paste mixed with taro, hand-rolled into nuggets and sun-driedsauce & condimentMaskurolhiPounded paste of tuna, coconut, chilli and lime eaten with rice congeebreakfastMasoubmashed banana with crumbled bread, cream and honeyMatabacassava leaves slow-cooked in coconut milk, often with tunasalad & sideMatevžmashed beans and potatoes topped with fried onionMochiChewy pounded glutinous rice cakes, grilled or served in New Year soupMuhammaraAleppan 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…

  • Budu Kupang

    Mussels fermented with salt into a pungent paste eaten with rice. A fermented & pickled recipe from Brunei.

  • Bukstiņputra

    Barley and potato porridge mashed with fried bacon and onion. Ready in 20 minutes prep and 1 hour 15 minutes…

  • Bukari

    Stiff maize-meal mash of the east, eaten by hand with sombe and beans. Ready in 5 min prep and 25…

  • Charoset

    Paste of fruit, nuts and wine eaten at the Passover seder. Ready in 20 min prep and none cooking. About…

  • Chanm chanm

    Toasted maize ground to powder, eaten dry with sugar or milk. Ready in 20 minutes prep and 30 minutes cooking.…

  • Chiponde

    Thick roasted groundnut paste stirred into relishes and porridge. Ready in 20 minutes prep and 20 minutes cooking. About 500…

  • Cig kofte

    Spicy kneaded bulgur with pepper paste, served in lettuce with lemon. 1 hr 30 min to prepare. 8 servings. A…

  • Cocoa balls

    Hand-rolled sticks of ground roasted cacao and spice, grated for cocoa tea. Ready in 1 hour prep and 30 minutes…

  • Conch chowder

    Tomato broth with pounded conch, potato and thyme, peppered hot. Ready in 40 min prep and 1 hr cooking. 6…