Baku Kitchen! An independent reference of traditional food

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  • Kecap Manis

    Thick sweet soy syrup heavy with palm sugar, brushed on satay and stirred into rice. Ready in 10 minutes prep…

  • Kazandibi

    Milk pudding deliberately scorched on the pan base, rolled and served in caramelised slices. Ready in 20 min prep and…

  • Kaya

    Jam of coconut milk, egg and pandan, stirred slowly until thick and fragrant. Ready in 15 minutes prep and 1…

  • Kavum

    Deep-fried treacle oil cakes made for Sinhala New Year. Ready in 30 min prep and 40 min cooking. About 20.…

  • Kete

    Round pastry filled with sweetened butter-and-flour crumb, cut into wedges. Ready in 40 min prep and 35 min cooking. 8…

  • Kenyan chai

    Strong milky tea boiled with sugar, drunk all day. Ready in 5 minutes prep and 15 minutes cooking. Serves 4.…

  • Keribo

    Sweet malted barley drink, dark and lightly fizzy but unfermented. Ready in 30 minutes prep and 45 minutes cooking. About…

  • Kenya Gold

    Coffee liqueur made with Kenyan arabica, drunk over ice or in coffee. A wine & spirit recipe from Kenya.

  • Kek Lapis Sarawak

    Layer cake built up grill by grill into intricate patterns, sliced to show the design. Ready in 1 hr prep…

  • Keke ‘Isite

    Golden yeast doughnuts fried in coconut oil, sold hot by the bagful at markets. Ready in 30 minutes prep and…