Baku Kitchen! An independent reference of traditional food

smoked

100 dishes.

AgoutiAgoutiSmoked cane rat braised in palm-nut or peanut sauce, prized bush meatAlheiraAlheiragarlicky bread-and-game sausage, fried with egg and friesArdennes hamArdennes hamSalted, cold-smoked raw ham from the Ardennes, sliced thin with melon or bread.AsunAsunSmoked goat chopped and tossed with fiery peppers and onionsAulacodeAulacodeCane rat smoked and stewed in sauce, the most prized bush meatBaba ghanoushBaba ghanoushsmoky charred aubergine mashed with tahini and lemonBandaBandaLake Chad fish split, smoked over wood and dried hard for keepingBarbecue brisketBarbecue brisketBeef brisket smoked low and slow, Texas styleCârnați de casăCârnați de casăhome-made garlic pork sausages, smoked and hung to dryCârnați de PleșcoiCârnați de Pleșcoismoked mutton sausage with chilli and garlic from BuzăuCarne de monteCarne de monteSmoked forest game stewed with palm oil and chili, sold at Malabo marketsCecina de LeónCecina de Leónsmoked, air-dried beef sliced thin like ham, deep red and leanCervelatCervelatThe national sausage, cross-cut and grilled over campfires.ChechilChechilsalty string cheese pulled into threads and braided, sometimes smokedChiscaChiscaPork offal and grain sausage in natural casing, smoked and fried in slices.ChouriçoChouriçopaprika-and-garlic pork sausage, smoked, often flamed at the tableCountry hamCountry hamSalt-cured, smoked and aged hog leg, sliced thin and fried with red-eye gravyCullen skinkCullen skinkScottish smoked haddock, potato, and onion soup.Dry meatDry meatsmoke-dried meat and fish, hard as wood, simmered soft in soupsÉisleker hamÉisleker hamOak-smoked cured ham from the Oesling, served with fries.EruEruShredded eru leaves with waterleaf, palm oil, smoked fish; eaten with waterfufuFarinheiraFarinheirasmoked sausage of wheat flour, pork fat, paprika and wineFeijão de óleo de palmaFeijão de óleo de palmaBeans stewed in red palm oil with smoked fish, served with fungeFrankfurter WürstchenFrankfurter WürstchenSlender smoked pork sausage warmed in water, eaten with mustard and bread.FreekehFreekehsmoky green wheat pilaf with meat and toasted nutsGerookte palingGerookte palingHot-smoked eel, rich and oily, eaten on white bread with lemon.HangikjötHangikjötBirch-smoked lamb sliced with white sauce, peas; Christmas.HikimasHikimasSkipjack tuna boiled, smoked and sun-dried into hard blocks, shaved into dishesHiromeriHiromeripressed, wine-cured and smoked ham sliced very thinHúngarosHúngarosSpicy smoked sausage split, grilled and served in a bread rollHunkar begendiHunkar begendilamb stew spooned over smoky aubergine béchamelIdiazabalIdiazabalsmoky Basque sheep cheese from Latxa and Carranzana milkIsterbandIsterbandCoarse smoked pork and barley sausage, slightly sour, fried with potatoes.Jerk chickenJerk chickenChicken in scotch bonnet-allspice marinade, smoked over pimento woodJerk porkJerk porkPork rubbed with pimento and scotch bonnet, smoked slowly over pimento woodJudd mat GaardebounenJudd mat GaardebounenSmoked pork collar with broad beans in cream sauce; national dish.

  • Eru

    Shredded eru leaves with waterleaf, palm oil, smoked fish; eaten with waterfufu. Ready in 35 min prep and 1 hr…

  • Agouti

    Smoked cane rat braised in palm-nut or peanut sauce, prized bush meat. Ready in 30 min prep and 2 hr…

  • Alheira

    Garlicky bread-and-game sausage, fried with egg and fries. Ready in 1 hour prep and 1 hour cooking. Makes 10 sausages.…

  • Ardennes ham

    Salted, cold-smoked raw ham from the Ardennes, sliced thin with melon or bread. Ready in 10 minutes prep and none…

  • Asun

    Smoked goat chopped and tossed with fiery peppers and onions. Ready in 25 min prep and 45 min cooking. 6…

  • Aulacode

    Cane rat smoked and stewed in sauce, the most prized bush meat. Ready in 30 min prep and 2 hr…

  • Baba ghanoush

    Smoky charred aubergine mashed with tahini and lemon. Ready in 20 min prep and 40 min cooking. 6 servings. A…

  • Banda

    Lake Chad fish split, smoked over wood and dried hard for keeping. A charcuterie & cured recipe from Chad.

  • Barbecue brisket

    Beef brisket smoked low and slow, Texas style. Ready in 30 min prep and 12 hr cooking. 10–12 servings. A…

  • Cârnați de Pleșcoi

    Smoked mutton sausage with chilli and garlic from Buzău. A charcuterie & cured recipe from Romania.