vegetarian
3,767 dishes.
Niter kibbehSpiced clarified butter perfumed with korarima and besobela, the base of most watdrinkNiu MuiGreen drinking coconut, cut open and drunk cold from the nut.
NjangsaOily forest seeds ground to thicken and perfume stews with a bitter-nutty notecheese & dairyNjeguški sircow's-milk cheese from Njeguši, sometimes kept in oil
Nkate cakeBrittle slab of roasted peanuts set in caramelised sugarsalad & sideNkhwanipumpkin leaves cooked down with groundnut flour
NocalPale lager poured with grilled fish along the Luanda seafrontsnackNokdu-jijimCrisp-edged griddled mung-bean pancake with vegetables
Nom Chak KachanSteamed layer cake of rice flour, coconut milk and pandan in green and white bands
Nom KongRing doughnut of rice flour and palm sugar, fried and rolled in sesamedrinkNom YenBright pink milk with sala syrup, poured over ice with condensed milkbread & pastryNontandoor flatbread treated with reverence, never wasteddessertNonnefäschtSmall round carnival doughnuts fried and dusted with sugarfermented & pickledNonoFulani soured milk, sharp and thick, sold in calabashes and drunk with millet
Noomi Basradried black limes, boiled then sun-dried, crushed into stews and brewed as tea
ÑoquisPotato gnocchi eaten the 29th with money under the platemainÑoquis del 29Potato gnocchi eaten on the twenty-ninth with money under the platewine & spiritNorwegian farmhouse aleStrong home-brewed ale flavoured with juniper, cloudy and fruity.snackNorwegian wafflesHeart-shaped cardamom waffles with sour cream and jam.dessertNougat cocoGrated coconut boiled with sugar until sticky, then cut into blocksdrinkNous noushalf espresso, half hot milk, the standard order in Moroccan cafés
NovvatLarge crystals of rock sugar dissolved slowly in glasses of black tea.
Nshimathick maize porridge lumps eaten with ndiwo relishes
Nsimasmooth maize porridge patties, the heart of every Malawian mealsauce & condimentNsinjiroRoasted groundnut flour stirred into greens and relishesbread & pastryNthochiDense banana bread made with overripe bananas and groundnutsfermented & pickledNtoba mbodiCassava leaves fermented in leaf parcels then steamed, sharp and strong smellingdessertNuci umpluteWalnut-shell biscuits sandwiched with sweetened condensed milk cream.
NuégadosFried yuca or corn fritters soaked in dark panela syrupfermented & pickledNukazukeVegetables buried in a live rice-bran bed; sour, salty, faintly effervescent.
Num Plae AiRice-flour balls hiding a lump of palm sugar, boiled and rolled in coconut
NutmegFragrant seed grated over drinks, stews and ice cream across the island
Nutmeg ice creamSpice Isle ice cream perfumed with fresh nutmeg-
Chikwanga
Fermented cassava bread steamed in leaves, travel-friendly. Ready in 1 hour prep and 2 hours cooking. About 8 loaves. A…
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Chicken foot
Twisted strips of fried seasoned dough, crunchy and eaten by the bag. Ready in 25 min prep and 25 min…
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Chicheme
Sweet corn-milk drink with cinnamon, famed in La Chorrera. Ready in 10 min prep and 2 hr cooking. 8 glasses.…
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Chimarrão
Hot erva-mate sipped from a shared gourd, southern tradition. 10 min to prepare. 1 gourd, many rounds. A drink recipe…
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Chiliguaro
Shot of guaro with tomato juice, lime and hot sauce. Ready in 5 min prep and none cooking. 4 shots.…
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Chilera
Jar of carrot, onion, cauliflower and chile in vinegar, on every table. Ready in 25 min prep and 10 min…
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Chiles en escabeche
Jalapeños with carrot and onion in herbed vinegar, eaten with everything. Ready in 25 min prep and 15 min cooking.…
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Chilcano
Pisco lengthened with ginger ale, lime and bitters over ice. Ready in 3 minutes prep and none cooking. 1 drink.…
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Chilate
Unsweetened maize and ginger drink with cacao, served hot with sweets. Ready in 20 min prep and 40 min cooking.…
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Chikwangue
Tangy fermented cassava loaf steamed in leaves. Ready in 1 hr prep and 1 hr 30 min cooking. 6 loaves.…