Food family · 55 dishes · 27 regions
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7 dishes from Nigeria
African Salad
A Nigerian cassava food of the Igbos, made by peeling, washing, cooking, slicing, and soaking cassava for a day. Shredded dried cassava is softened in boiled water and covered for a few minutes.
FoodExplore →Asaro
A Nigerian yam porridge or pottage made in one pot with yam, a starchy tuber, and other ingredients. A traditional Yoruba dish of Nigeria, Benin Republic, and Togo, it is eaten as a main course or side dish.
FoodExplore →Eba
A Nigerian staple made from garri, a dried grated cassava flour, with a slightly sour, sharp taste. It is often eaten with rich soups and stews with beef, stockfish, or mutton.
FoodExplore →Edo black soup
A Nigerian soup known as omoebe, made mainly with scent leaf, uziza leaf, bitter leaf, beef, onion, crayfish powder, pepper, and palm oil. It is popular in Edo State and eaten across Nigeria.
FoodExplore →Kekefia
A Southern Nigerian side dish popular in Bayelsa State, made mainly from plantain with pepper, onion, crayfish, scent leaf, palm oil, and salt. It is served with sauce containing meat or fish.
FoodExplore →Ukodo
A Nigerian dish of the Urhobo people, Ukodo is a pottage of yam and unripe plantain in a meat-and-vegetable soup based on Nigerian pepper soup, eaten at weddings, funerals, or breakfast in the cold season.
FoodExplore →Usi
A Nigerian starch dish of the Urhobo Isoko and Edo people, made from yellow cassava starch with a thick, stretchy, jelly-like texture. It pairs well with Banga, Ogbono, Okra, and Egusi soups.
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7 dishes from United States
Disco fries
American fries topped with brown gravy and melted shredded cheese, popularized in the 1970s by the Tick Tock Diner in Clifton and commonly served at diners throughout New Jersey.
FoodExplore →étouffée
A Cajun and Creole dish of shellfish served over rice, prepared through the smothering method common in South Louisiana.
FoodExplore →Hot beef commercial
An open-faced Minnesota sandwich of white bread topped with pot roast, mashed potatoes, and brown gravy, popular in rural western Minnesota and the Twin Cities.
FoodExplore →Hot dago
A St. Paul, Minnesota, sandwich of an Italian sausage patty on a burger bun, ciabatta, or hard roll, with optional provolone, marinara, mozzarella, or banana peppers.
FoodExplore →South American
A Minnesotan bar-snack sandwich of several minced meats with onions, tomatoes, peppers, and celery; an Italian variation adds chopped pepperoni.
FoodExplore →Walleye sandwich
A fried walleye sandwich from Minnesota, served on a burger bun or hard roll with optional lettuce, tomato, red onions, mayonnaise, or tartar sauce. It is now popular throughout the Upper Midwest and Eastern Canada.
FoodExplore →Wild rice salad
A cold Minnesotan salad of cooked wild rice with dried fruit, nuts, red onion, and carrot, optionally mixed with feta, diced chicken, broth, mayonnaise, herbs, or light dressing. Common at holiday gatherings and potlucks.
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7 dishes from Turkey
dondurma
Turkish ice cream made with cream, salep, mastic, and sugar. Outside the Middle East, dondurma often means mastic ice cream, associated with Kahramanmaraş and called maraş dondurma.
FoodExplore →Kömbe
A Turkish börek from Sivas, Elazığ, Malatya, Kahramanmaraş, and Osmaniye provinces, popular among Turkish people.
FoodExplore →karnıyarık
A Turkish dish of eggplant stuffed with a sautéed mixture of chopped onion, garlic, black pepper, tomato, optional green pepper, parsley, and ground meat. The eggplant may be fried or roasted and is often served with rice.
FoodExplore →mücver
A Turkish zucchini fritter made with grated courgette and a batter of eggs, onion, dill, parsley, and flour, sometimes with potato and cheese, then pan-fried in oil.
FoodExplore →rummaneyye
An Arab dish of lentils made with pomegranate juice, with roots reaching back to at least the 10th century.
FoodExplore →sulu köfte
A Turkish stew or thick soup with köfte: meatballs of minced beef, rice or bulgur, onion, and spices, boiled in gravy with tomato sauce, olive oil, and Turkish red pepper paste.
FoodExplore →vine leaf roll
Dolma, associated largely with Ottoman cuisine, comprises stuffed vegetables and leaves, and sometimes seafood, offal, fruit, and meat. Its leaf-wrapped form may be called sarma.
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3 dishes from France
Chocolate marquise
A French chocolate dessert made with dark chocolate, butter, sugar, cocoa powder, eggs, and cream, possibly linked to the Marquise de Sévigné.
FoodExplore →Pieds paquets
A French specialty of Marseille, Sisteron, and southeastern France, made by stewing sheep’s feet together with stuffed sheep’s tripe.
FoodExplore →steak tartare
A French dish of raw minced beef, seasoned with onions, capers, parsley or chives, salt, pepper, and Worcestershire sauce, and commonly topped with a raw egg yolk.
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3 dishes from Indonesia
Ie bu peudah
An Aceh, Indonesia, porridge of rice, mung bean, corn, and leaves such as tahe peuha, nekuet, teumpheung, and saga, with a soft texture and a slightly spicy, sweet-and-salty flavor. It is often made during Ramadan and traditional events.
FoodExplore →Meatball noodles
An Indonesian noodle soup of bakso meatballs with yellow noodles or rice vermicelli, familiar in Chinese Indonesian, Javanese, and Malay cuisine and distinguished from soto mie by its meatballs.
FoodExplore →Mi Kocok
An Indonesian beef noodle soup from Bandung, West Java, made with noodles in rich beef consommé, kikil, bean sprouts, bakso, kaffir lime juice, celery, scallion, and fried shallot; some recipes include beef tripe.
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3 dishes from India
Magaj
An Indian offal dish of cow, goat, or sheep brain served in gravy, also known as Maghaz or Bheja in Pakistani and Bangladeshi cuisine.
FoodExplore →Murukku
A savoury, crunchy Indian snack common in Tamil Nadu, Telangana, Andhra Pradesh, Karnataka, Kerala, Chhattisgarh, and Odisha. It is called murkulu in Telangana, janthikalu in Andhra Pradesh, and mudku or murku in Odisha.
FoodExplore →zarda
An Indian sweet rice dish cooked with saffron, milk, and sugar, flavored with cardamom, raisins, pistachios, or almonds. Its name comes from Persian zard, “yellow,” and it is served after meals and at weddings.
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2 dishes from Spain
cocido
A traditional stew eaten as a main course in Spain, Portugal, Brazil, and other Spanish- and Portuguese-speaking countries.
FoodExplore →Judías de El Barco de Ávila
Spanish dried beans from El Barco de Ávila, usually large and white, cooked with chorizo, morcilla, bacon, or pig ears. The local crop received a protected geographic designation on January 5, 1989.
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2 dishes from Ghana
fufu
A West African pounded meal made from boiled cassava, plantains, and cocoyam, whose prevalence in the region has been noted in literature such as Chinua Achebe’s Things Fall Apart.
FoodExplore →omo tuo
A Ghanaian staple of broken or long-grain rice cooked with extra water, beaten smooth, and shaped into large balls, usually served with groundnut or palm-nut soup.
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2 dishes from Mexico
gordita
A Mexican stuffed-masa dish, either fried in a deep, wok-shaped comal or baked on a regular comal. It holds cheese, meat, or other fillings; the best-known version, gordita de chicharrón, is filled with chicharron.
FoodExplore →Pollo al carbon
Northern Mexican charcoal-grilled chicken marinated in a chili and citrus sauce, commonly sold with tortillas by food stands in Mexico.
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2 dishes from China
Tanghulu
A traditional Chinese snack of hawthorn fruits threaded onto bamboo skewers and coated in heated malt sugar syrup, which hardens as it cools. Made since the Song dynasty, it remains popular in northern China.
FoodExplore →Taro dumpling
A Chinese dim sum variety, standard in restaurants in Hong Kong and worldwide. Often sold as Chinese pastry in overseas Chinatowns, it is also called taro croquette or deep-fried taro dumpling puff.
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1 dish from Taiwan Island
1 dish from Ukraine
1 dish from Canada
1 dish from United Kingdom
1 dish from Vietnam
1 dish from Zambia
1 dish from Cameroon
1 dish from Seychelles
1 dish from Iraq
1 dish from Minnesota
1 dish from Roman Empire
1 dish from Bangladesh
1 dish from Iran
1 dish from Thailand
1 dish from Brazil
1 dish from North America
1 dish from Tunisia
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