Baku Kitchen! An independent reference of traditional food

roasted

173 dishes.

KoloKoloRoasted barley, chickpeas and safflower seeds nibbled with coffeeKopiKopiKopitiam coffee roasted with butter, ordered in coded shorthandKopi LuwakKopi LuwakCoffee from beans passed through a civet, once wild-collected, now largely farmedKpokpo gariKpokpo gariCoarse crunchy grains of fermented cassava, soaked in water or eaten with fried fishKralanKralanSticky rice with beans and coconut roasted in bamboo tubesKukurecKukurecseasoned lamb offal wrapped in intestine and roasted on a spitLaduLadutoasted rice-flour and sugar balls with cardamom for festivalsLechonLechonWhole spit-roasted pig with crackling skin, fiesta centerpieceLechón asadoLechón asadoMojo-marinated pork slow-roasted for family gatheringsLechonaLechonaTolima whole pig roasted crisp, stuffed with rice, peas and porkLeitão da BairradaLeitão da Bairradacrackly roast suckling pig with peppery garlic pasteLemangLemangGlutinous rice and coconut milk roasted in bamboo lined with banana leafLipabiLipabiroasted maize ground with sugar, traveler's provisionLyutenitsaLyutenitsapepper-tomato relish spread thickly on breadMacadamiaMacadamiaRich buttery native nut in a rock-hard shell, roasted, salted or in biscuitsMadfoonMadfoonMeat and rice buried in an underground oven and cooked overnight in the sand.ManbaManbaCoarse peanut butter ground with scotch bonnet chilli, spread on breadMandiMandilamb and rice smoked in underground tandoor pit; Hadhramaut originMaputiMaputipopped maize kernels, Zimbabwe's popcorn, often with peanutsMaroniMaroniSweet chestnuts roasted in a drum and sold in paper conesMashuaiMashuaispit-roasted kingfish served with lemon riceMbambairaMbambairaSweet potatoes boiled or roasted, eaten hot with teaMbewaMbewaField mice roasted whole on skewers, eaten head, bones and allMechouiMechouiwhole lamb roasted over desert coals, carved by hand for guestsMezcalMezcalSmoky agave spirit sipped neat with orange and chili saltMish në hellMish në hellwhole lamb or kid turned on a spit over embersMocha coffeeMocha coffeesmall-bean arabica grown on terraces, roasted dark and brewed sweetMoksi metiMoksi metiMixed roast meats – pork belly, char siu and duck – over riceMoramaMoramaLarge Kalahari bean roasted like a nut, rich and oilyMotlopi coffeeMotlopi coffeeRoasted shepherd's tree root brewed as a bitter coffee substituteMtedza wokazingaMtedza wokazingaGroundnuts roasted in their skins and sold by the cupMurukMurukCassowary meat, dark and lean, roasted or cooked in a mumu pit.MusakhanMusakhansumac-onion roast chicken on taboon bread soaked in olive oilName asadoName asadoYam roasted in the embers, split open and eaten with palm oil and chilliNgonguenhaNgonguenhaToasted cassava flour stirred into water or milk with sugarNkate cakeNkate cakeBrittle slab of roasted peanuts set in caramelised sugar

  • Carne en vara

    Beef staked on wooden poles around a fire and roasted slowly. Ready in 1 hour prep and 4 to 6…

  • Char Siu

    Cantonese barbecued pork glazed red with honey and five-spice, served over rice. Ready in 20 min prep and 40 min…

  • Chapulines

    Toasted grasshoppers seasoned with lime, garlic and chili, eaten by the handful. Ready in 30 min prep and 25 min…

  • 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…

  • Chinangwa

    Cassava boiled or roasted over coals and eaten with salt. Ready in 15 min prep and 30 min cooking. 4…

  • Chirmol

    Roasted tomato salsa with onion, coriander and mint, spooned over grilled meat. Ready in 20 min prep and 15 min…

  • Cocoa balls

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

  • Cochinita pibil

    Yucatecan achiote pork slow-roasted in banana leaves. Ready in 30 min prep and 4 hr cooking. 8 servings. A main…

  • Cocuy

    Clear spirit distilled from roasted agave hearts, drunk neat in the northwest. A wine & spirit recipe from Venezuela.