Dessert, Sweet

Açucarinhas

Sweet coconut confections

Drink

Aguardente

Aguardiente, in spanish, or aguardente, in portuguese (basque: pattar; catalan: aiguardent; galician: augardente) is a generic term for alcoholic beverages that contain between 29% and 60% alcohol by volume (abv). it originates in the iberian peninsula (portugal and spain), as well as iberian america (spanish- and portuguese-speaking countries of the americas).

Side, Snack, Appetizer

Angú à Mineira

Angu é um prato típico da culinária brasileira, preparado com fubá, água e um pouco de sal, normalmente levando alho frito no azeite como tempero. nas regiões em que houve influência de imigrantes italianos, o angu passou a ser identificado como a polenta, prato típico italiano. além da receita utilizando farinha de milho, o angu também pode ser preparado com farinha de mandioca ou com farinha de arroz.

Breakfast

Arroz doce

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. variants are used for either desserts or dinners. when used as a dessert, it is commonly combined with a sweetener such as sugar. such desserts are found on many continents, especially asia where rice is a staple. some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.

Main

Bacalhau ao molho

Stewed salted cod

Side, Snack, Appetizer

Banana

A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus musa. in some countries, bananas used for cooking may be called "plantains", distinguishing them from dessert bananas. the fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. the fruits grow upward in clusters near the top of the plant. almost all modern edible seedless (parthenocarp) bananas come from two wild species – musa acuminata and musa balbisiana. the scientific names of most cultivated bananas are musa acuminata, musa balbisiana, and musa × paradisiaca for the hybrid musa acuminata × m. balbisiana, depending on their genomic constitution. the old scientific name for this hybrid, musa sapientum, is no longer used. musa species are native to tropical indomalaya and australia, and are likely to have been first domesticated in papua new guinea. they are grown in 135 countries, primarily for their fruit, and to a lesser extent to make fiber, banana wine, and banana beer and as ornamental plants. the world's largest producers of bananas in 2017 were india and china, which together accounted for approximately 38% of total production.worldwide, there is no sharp distinction between "bananas" and "plantains". especially in the americas and europe, "banana" usually refers to soft, sweet, dessert bananas, particularly those of the cavendish group, which are the main exports from banana-growing countries. by contrast, musa cultivars with firmer, starchier fruit are called "plantains". in other regions, such as southeast asia, many more kinds of banana are grown and eaten, so the binary distinction is not as useful and is not made in local languages. the term "banana" is also used as the common name for the plants that produce the fruit. this can extend to other members of the genus musa, such as the scarlet banana (musa coccinea), the pink banana (musa velutina), and the fe'i bananas. it can also refer to members of the genus ensete, such as the snow banana (ensete glaucum) and the economically important false banana (ensete ventricosum). both genera are in the banana family, musaceae.

Main

Banana recheada

Banana stuffed with a meat filling

Side, Snack, Appetizer

Batata frita

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

Side, Snack, Appetizer

Bobofrito

Ripe bananas fried in coconut oil

Dessert, Sweet

Bolo de banana

Upside-down plantain or banana cake

Side, Snack, Appetizer

Breadfruit

Breadfruit (artocarpus altilis) is a species of flowering tree in the mulberry and jackfruit family (moraceae) believed to be a domesticated descendant of artocarpus camansi originating in new guinea, the maluku islands, and the philippines. it was initially spread to oceania via the austronesian expansion. it was further spread to other tropical regions of the world during the colonial era. british and french navigators introduced a few polynesian seedless varieties to caribbean islands during the late 18th century. today it is grown in some 90 countries throughout south and southeast asia, the pacific ocean, the caribbean, central america and africa. its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor.the trees have been widely planted in tropical regions, including lowland central america, northern south america, and the caribbean. in addition to the fruit serving as a staple food in many cultures, the light, sturdy timber of breadfruit has been used for outriggers, ships, and houses in the tropics. breadfruit is closely related to artocarpus camansi (breadnut or seeded breadfruit) of new guinea, the maluku islands, and the philippines, artocarpus blancoi (tipolo or antipolo) of the philippines, and artocarpus mariannensis (dugdug) of micronesia, all of which are sometimes also referred to as "breadfruit". it is also closely related to the jackfruit.

Side, Snack, Appetizer

Breadfruit

Breadfruit (artocarpus altilis) is a species of flowering tree in the mulberry and jackfruit family (moraceae) believed to be a domesticated descendant of artocarpus camansi originating in new guinea, the maluku islands, and the philippines. it was initially spread to oceania via the austronesian expansion. it was further spread to other tropical regions of the world during the colonial era. british and french navigators introduced a few polynesian seedless varieties to caribbean islands during the late 18th century. today it is grown in some 90 countries throughout south and southeast asia, the pacific ocean, the caribbean, central america and africa. its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor.the trees have been widely planted in tropical regions, including lowland central america, northern south america, and the caribbean. in addition to the fruit serving as a staple food in many cultures, the light, sturdy timber of breadfruit has been used for outriggers, ships, and houses in the tropics. breadfruit is closely related to artocarpus camansi (breadnut or seeded breadfruit) of new guinea, the maluku islands, and the philippines, artocarpus blancoi (tipolo or antipolo) of the philippines, and artocarpus mariannensis (dugdug) of micronesia, all of which are sometimes also referred to as "breadfruit". it is also closely related to the jackfruit.

Side, Snack, Appetizer

Breadfruit fritters

Dessert, Sweet

Breadfruit pudding

Side, Snack, Appetizer

Broa

Broa ([ˈbɾow.ɐ] or [ˈbɾo.ɐ]) is a type of corn and rye bread traditionally made in portugal, galicia, angola, mozambique, cape verde and brazil, however in those countries it is more closely related to cornbread and its original recipe from native americans, where it is traditionally seasoned with fennel. broa(mostly not in brazil) is made from a mixture of cornmeal and rye or wheat flour, and is leavened with yeast rather than baking powder or baking soda. the name "broa" comes from the gothic or suebian word brauth that means bread. in portugal, broa de milho is a type of broa listed on the ark of taste. this yeast bread has the rustic flavor and texture that suitably accompanies soups, especially caldo verde, a portuguese soup made with tender kale, potatoes, and chouriço sausages. in the philippines, broa (or broas) traditionally refer to ladyfingers, and not to a type of cornbread. additionally, in guyana, broas are instead a style of sugar cookies (or biscuits), flavored with lime, cinnamon, and nutmeg.

Drink

Cacharamba

Locally made gin

Main

Cachupa

Cachupa (portuguese pronunciation: [kɐˈʃupɐ], cape verdean creole katxupa ipa: [kɐˈʧupɐ]) is a famous dish from the cape verde islands, west africa. it is a slow-cooked stew of corn (hominy), beans, cassava, sweet potato, fish or meat (sausage, beef, goat or chicken), and often morcela (blood sausage). referred to as the country's national dish, each island has its own regional variation. the version of the recipe called cachupa rica tends to have more ingredients than the simpler cachupa pobre.

Main

Calulu

Dried smoked fish stewed with vegetables and spices

Dessert, Sweet

Canjica de milho

Sweet corn pudding, made with fresh corn, hominy

Drink

Carioca de limão

Hot water with lemon peel

Drink

Casal Garcia

Side, Snack, Appetizer

Cassava

Manihot esculenta, commonly called cassava (), manioc, or yuca (among numerous regional names) is a woody shrub of the spurge family, euphorbiaceae, native to south america. although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. though it is often called yuca in parts of spanish america and in the united states, it is not related to yucca, a shrub in the family asparagaceae. cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. the brazilian farinha, and the related garri of west africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of farinha and garri). cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize. cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. it is one of the most drought-tolerant crops, capable of growing on marginal soils. nigeria is the world's largest producer of cassava, while thailand is the largest exporter of cassava starch. cassava is classified as either sweet or bitter. like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing much larger amounts. it must be properly prepared before consumption, as improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication, goiters, and even ataxia, partial paralysis, or death. the more toxic varieties of cassava are a fall-back resource (a "food security crop") in times of famine or food insecurity in some places. farmers often prefer the bitter varieties because they deter pests, animals, and thieves.

Main

Ceviche

Ceviche, also cebiche, seviche, or sebiche (spanish pronunciation: [seˈβitʃe]) is a south american seafood dish originally from what is the modern day country of peru, typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime. it is also spiced with ají, chili peppers or other seasonings and julienned red onions, salt, and coriander are also added. the name originates from the quechuan word siwichi, which means fresh or tender fish.because the dish is eaten raw, and not cooked with heat, it must be prepared fresh and consumed immediately to minimize the risk of food poisoning. ceviche is often eaten as an appetizer; if eaten as a main dish, it is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, maize, avocado, or cooking banana.the dish is popular in the pacific coastal regions of western south america. the origin of ceviche is ancient incan which today corresponds to the modern day country of peru. the technique of macerating raw fish and meat in vinegar, citrus, and spices (escabeche) was brought to the americas from spain and is linked to the muslim heritage in spanish cuisine. however, archeological records suggest that something resembling ceviche may have been in the western south america as early as two thousand years ago. the dominant position lima held through four centuries as the capital of the viceroyalty of peru allowed for popular dishes such as ceviche to be brought to other spanish administrative provinces in the region, and in time they became a part of local cuisine by incorporating regional flavors and styles.

Main

Chicken

The chicken (gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the ceylon junglefowl that are originally from southeastern asia. rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. a male that has been castrated is a capon. an adult female bird is called a hen and a sexually immature female is called a pullet. originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the hellenistic period (4th–2nd centuries bc). humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. there are more chickens in the world than any other bird. there are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. genetic studies have pointed to multiple maternal origins in south asia, southeast asia, and east asia, but the clade found in the americas, europe, the middle east and africa originated from the indian subcontinent. from ancient india, the chicken spread to lydia in western asia minor, and to greece by the 5th century bc. fowl have been known in egypt since the mid-15th century bc, with the "bird that gives birth every day" having come from the land between syria and shinar, babylonia, according to the annals of thutmose iii.

Main

Chicken with coffee sauce

Main

Choco grelhado

Grilled cuttlefish

Dessert, Sweet

Chocolate

Chocolate is a food product made from roasted and ground cacao seed kernels, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods. cacao has been consumed in some form since at least the olmec civilization (19th-11th century bce), and the majority of mesoamerican people ─ including the maya and aztecs ─ made chocolate beverages.the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. after fermentation, the seeds are dried, cleaned, and roasted. the shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. once the cocoa mass is liquefied by heating, it is called chocolate liquor. the liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. white chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. many candies are filled with or coated with sweetened chocolate. chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain western holidays, including christmas, easter, valentine's day, and hanukkah. chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao. although cocoa originated in the americas, west african countries, particularly côte d'ivoire and ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. with some two million children involved in the farming of cocoa in west africa, child slavery and trafficking associated with the cocoa trade remain major concerns. a 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.

Dessert, Sweet

Chocolate mousse

A mousse (; french: [mus]; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. it can range from light and fluffy to creamy and thick, depending on preparation techniques. a mousse may be sweet or savory.sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. in the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. mousses are also typically chilled before being served, which gives them a denser texture. additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. sweetened mousse is served as a dessert, or used as an airy cake filling. it is sometimes stabilized with gelatin.savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. hot mousses often get their light texture from the addition of beaten egg whites.

Main

Clam

Clam is a common name for several kinds of bivalve molluscs. the word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. they live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in north america.clams in the culinary sense do not live attached to a substrate (whereas oysters and mussels do) and do not live near the bottom (whereas scallops do). in culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. many edible clams such as palourde clams are ovoid or triangular; however, razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.some clams have life cycles of only one year, while at least one may be over 500 years old. all clams have two calcareous shells or valves joined near a hinge with a flexible ligament and all are filter feeders.

Drink

Coconut water

Coconut water (also coconut juice) is the clear liquid inside coconuts (fruits of the coconut palm). in early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. as growth continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. the liquid inside young coconuts is often preferred to the liquid of a ripened coconut. coconut water from young green coconuts is also known specifically as buko juice in philippine english.

Side, Snack, Appetizer

Cocoyam chips

Main

Cod

Cod is the common name for the demersal fish genus gadus, belonging to the family gadidae. cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus gadus is commonly not called cod (alaska pollock, gadus chalcogrammus). the two most common species of cod are the atlantic cod (gadus morhua), which lives in the colder waters and deeper sea regions throughout the north atlantic, and the pacific cod (gadus macrocephalus), found in both eastern and western regions of the northern pacific. gadus morhua was named by linnaeus in 1758. (however, g. morhua callarias, a low-salinity, nonmigratory race restricted to parts of the baltic, was originally described as gadus callarias by linnaeus.) cod is popular as a food with a mild flavour and a dense, flaky, white flesh. cod livers are processed to make cod liver oil, a common source of vitamin a, vitamin d, vitamin e, and omega-3 fatty acids (epa and dha). young atlantic cod or haddock prepared in strips for cooking is called scrod. in the united kingdom, atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.

Breakfast

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Side, Snack, Appetizer

Coffee sauce

Coffee sauce is a culinary sauce that includes coffee in its preparation. it is sometimes prepared using instant coffee. coffee sauce has been used in american cuisine since at least 1904. coffee sauce may be sweet or savory. sweet preparations may use sweeteners such as sugar, simple syrup, maple syrup or golden syrup. evaporated milk is sometimes used in sweet versions of coffee sauce, and some versions use whiskey to add flavor. additional ingredients in some preparations include eggs and whipped cream.

Main

Crab

Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.

Drink

Criollo

Main

Cuttlefish

Cuttlefish or cuttles are marine molluscs of the order sepiida. they belong to the class cephalopoda, which also includes squid, octopuses, and nautiluses. cuttlefish have a unique internal shell, the cuttlebone, which is used for control of buoyancy. cuttlefish have large, w-shaped pupils, eight arms, and two tentacles furnished with denticulated suckers, with which they secure their prey. they generally range in size from 15 to 25 cm (6 to 10 in), with the largest species, the giant cuttlefish (sepia apama), reaching 50 cm (20 in) in mantle length and over 10.5 kg (23 lb) in mass.cuttlefish eat small molluscs, crabs, shrimp, fish, octopus, worms, and other cuttlefish. their predators include dolphins, sharks, fish, seals, seabirds, and other cuttlefish. the typical life expectancy of a cuttlefish is about 1–2 years. studies are said to indicate cuttlefish to be among the most intelligent invertebrates. cuttlefish also have one of the largest brain-to-body size ratios of all invertebrates.the "cuttle" in cuttlefish comes from the old english name for the species, cudele, which may be cognate with the old norse koddi (cushion) and the middle low german kudel (rag). the greco-roman world valued the cuttlefish as a source of the unique brown pigment the creature releases from its siphon when it is alarmed. the word for it in both greek and latin, sepia, now refers to the reddish-brown color sepia in english.

Drink

Dawa

Mixed drink made with vodka, lime juice and honey

Side, Snack, Appetizer

Dried whole bananas

Main

Estufa de morcego

Bat stew

Drink

Faisal

Side, Snack, Appetizer

Feijão

A bean is the seed of one of several genera of the flowering plant family fabaceae, which are used as vegetables for human or animal food. they can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world.

Main

Feijoada

Feijoada (portuguese pronunciation: [fejʒuˈadɐ]) is a stew of beans with beef and pork. the name feijoada comes from feijão, 'bean' in portuguese. it is widely prepared in the portuguese-speaking world, with slight variations.the basic ingredients of feijoada are beans and fresh pork or beef. in brazil, it is usually made with black beans (feijoada à brasileira). the stew is best prepared over low heat in a thick clay pot. it is usually served with rice and assorted sausages such as chouriço, morcela (blood sausage), farinheira, and others, which may or may not be cooked in the stew.

Side, Snack, Appetizer

Fios

Sausage-shaped banana snack made with corn flour

Main

Fish

Ceviche, grilled, pan-fried, stew, salad, fritters, creole style, steamed

Main

Flying fish

The exocoetidae are a family of marine fish in the order beloniformes class actinopterygii, known colloquially as flying fish or flying cod. about 64 species are grouped in seven to nine genera. while they cannot fly in the same way a bird does, flying fish can make powerful, self-propelled leaps out of the water where their long wing-like fins enable gliding for considerable distances above the water's surface. the main reason for this behavior is thought to be to escape from underwater predators, which include swordfish, mackerel, tuna, and marlin, among others, though their periods of flight expose them to attack by avian predators such as frigate birds. barbados is known as "the land of the flying fish", and the fish is one of the national symbols of the country. the exocet missile is named after them, as variants are launched from underwater, and take a low trajectory, skimming the surface, before striking their targets. the oldest known fossil of a flying or gliding fish, potanichthys xingyiensis, dates back to the middle triassic, 235–242 million years ago. however, this fossil is probably not related to modern flying fish, which are thought to have evolved independently about 66 million years ago.

Side, Snack, Appetizer

Fried plantains

Fried plantain is a dish cooked wherever plantains grow, from west africa to east africa as well as central america, the tropical region of northern south america and the caribbean countries like haiti to cuba and in many parts of southeast asia, where fried snacks are widely popular. in indonesia it is called gorengan. it is called alloco in côte d'ivoire and dodo in western nigeria, otherwise known as simply fried plantain in other parts of nigeria. kelewele is a fried spicy plantain or can be fried as a side dish for red red (african stewed black-eyed peas) and fish stew in ghana.fried plantain is also eaten in some countries in south america or the caribbean where african influence is present. for example, in the dominican republic, cuba and puerto rico, it is common to cut plantains in slices, fry them until they are yellow, smash them between two plates and fry them again. this is also a common dish in haiti, referred to as bannann peze, and throughout central america, referred to as patacones in costa rica, panama, colombia and ecuador, and as tostones in guatemala, nicaragua, and puerto rico. in honduras and venezuela they are referred to as tajadas.

Side, Snack, Appetizer

Fruit

Avocado, bananas (seven varieties), breadfruit (fruta-pao), caja manga, cocoa, coconut, izaquente, jackfruit (jaca), mango (manga), maqueque, matabala, micoco, papaya, pineapple, safu (nsafu), sape-sape (soursop), wild raspberries

Breakfast

Fufu

Fufu (or fufuo, foofoo, foufou) is a dough-like food found in west african cuisine. in addition to ghana, it is also found in sierra leone, guinea, liberia, cote d'ivoire, benin, togo, nigeria, cameroon, the democratic republic of congo, the central african republic, the republic of congo, angola and gabon. it is often made in the traditional ghanaian, ivorian, liberian, and cuban method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyam, or by mixing cassava/plantains or cocoyam flour with water and stirring it on a stove. the viscosity is then adjusted based on personal preference and eaten with broth-like soups. some countries, particularly nigeria, have a version of fufu made from fermented cassava dough (called akpu by nigerians) that is eaten with thick textured stews. other flours, such as semolina, maize flour, or mashed plantains may take the place of cassava flour. fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce.

Main

Fufu

Fufu (or fufuo, foofoo, foufou) is a dough-like food found in west african cuisine. in addition to ghana, it is also found in sierra leone, guinea, liberia, cote d'ivoire, benin, togo, nigeria, cameroon, the democratic republic of congo, the central african republic, the republic of congo, angola and gabon. it is often made in the traditional ghanaian, ivorian, liberian, and cuban method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyam, or by mixing cassava/plantains or cocoyam flour with water and stirring it on a stove. the viscosity is then adjusted based on personal preference and eaten with broth-like soups. some countries, particularly nigeria, have a version of fufu made from fermented cassava dough (called akpu by nigerians) that is eaten with thick textured stews. other flours, such as semolina, maize flour, or mashed plantains may take the place of cassava flour. fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce.

Side, Snack, Appetizer

Funge

Funge or fúngi (angola) or mfundi (congo - dcr and the congo republic) is a traditional african side dish made of cassava flour whisked into boiling water. it can also be made with sorghum, maize, or millet. it can be served with textured vegetable, fish, or meat stew, as well as other vegetable, meat, and fish dishes. funge is a staple food in african cuisine. some richer and more flavorful versions may be made with stock, like fish stock, instead of water. it is also known as bidia (literally "food").funge is eaten with the fingers, and a small ball of it can be dipped into an accompanying stew, side dish or sauce. funge is a traditional staple in angolan cuisine. in brazil, a similar food is known as pirão. in the lesser antilles, a similar food is known as fungi or cou-cou. in ghana there are two variations, usually made with ground corn, though the variation known as banku is sometimes made from a mixture of grated cassava and corn. the corn is allowed to ferment before it is cooked. to make banku the fermented mixture is cooked in a pot, but the variation called kenkey is only partially cooked before it is wrapped in banana leaves or corn husks and steamed.

Side, Snack, Appetizer

Gigumba

Peanut brittle

Main

Grilled fish

Fish cooked over a flame

Main

Grouper

Groupers are fish of any of a number of genera in the subfamily epinephelinae of the family serranidae, in the order perciformes. not all serranids are called "groupers"; the family also includes the sea basses. the common name "grouper" is usually given to fish in one of two large genera: epinephelus and mycteroperca. in addition, the species classified in the small genera anyperidon, cromileptes, dermatolepis, graciela, saloptia, and triso are also called "groupers". fish in the genus plectropomus are referred to as "coral groupers". these genera are all classified in the subfamily epiphelinae. however, some of the hamlets (genus alphestes), the hinds (genus cephalopholis), the lyretails (genus variola) and some other small genera (gonioplectrus, niphon, paranthias) are also in this subfamily, and occasional species in other serranid genera have common names involving the word "grouper". nonetheless, the word "grouper" on its own is usually taken as meaning the subfamily epinephelinae.

Main

Kizaca

Cassava greens, for example, stewed in a peanut sauce with smoked catfish, dried prawns, hot chili peppers

Side, Snack, Appetizer

Kizaca

Cassava greens, for example, stewed in a peanut sauce with smoked catfish, dried prawns, hot chili peppers

Main

Lobster

Lobsters are a family (nephropidae, synonym homaridae) of large marine crustaceans. lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.commercially important species include two species of homarus (which look more like the stereotypical lobster) from the northern atlantic ocean, and scampi (which look more like a shrimp, or a "mini lobster") — the northern hemisphere genus nephrops and the southern hemisphere genus metanephrops.

Side, Snack, Appetizer

Milho

Corn on the cob is a culinary term for a cooked ear of sweet corn (maize) eaten directly off the cob. the ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them. the husk leaves are removed before serving. corn on the cob is normally eaten while still warm. it is often seasoned with salt and butter. some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels. after being picked, the corn's sugar converts into starch: it takes only one day for it to lose up to 25% of its sweetness, so it is ideally cooked on the same day as it is harvested.

Main

Moamba de galinha

Moambe chicken (french: poulet à la moambe or simply poulet moambe, portuguese: moamba de galinha) is a savory chicken dish popular in central africa and considered the national dish of angola. the dish itself is made by combining chicken, spices and palm butter to create a stew-like consistency. a number of local or regional variations exist across the congo and central africa; the dish is also known outside the continent.

Drink

Nacional

Main

Omelette

In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). it is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.

Breakfast

Pastry

Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. sweetened pastries are often described as bakers' confectionery. the word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. small tarts and other sweet baked products are called pastries. common pastry dishes include pies, tarts, quiches, croissants, and pasties.the french word pâtisserie is also used in english (with or without the accent) for the same foods. originally, the french word pastisserie referred to anything, such as a meat pie, made in dough (paste, later pâte) and not typically a luxurious or sweet product. this meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. pastry can also refer to the pastry dough, from which such baked products are made. pastry dough is rolled out thinly and used as a base for baked products. pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. a good pastry is light and airy and fatty, but firm enough to support the weight of the filling. when making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. this ensures that the flour granules are adequately coated with fat and less likely to develop gluten. on the other hand, overmixing results in long gluten strands that toughen the pastry. in other types of pastry such as danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.

Main

Pork

Curry, jerk, chops, ribs, roast

Side, Snack, Appetizer

Rice

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Drink

Rosema

Drink

Sagres

Sociedade central de cervejas (scc; full name: scc – sociedade central de cervejas e bebidas, s.a.) is a portuguese brewery, founded in 1934. its main output is the sagres brand of beers. the company has been controlled by heineken since april 2008.

Main

Sea bass

Main

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Main

Shellfish

Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. in addition, a few species of land crabs are eaten, for example cardisoma guanhumi in the caribbean. shellfish are among the most common food allergens.despite the name, shellfish are not fish. most shellfish are low on the food chain and eat a diet composed primarily of phytoplankton and zooplankton. many varieties of shellfish, and crustaceans in particular, are actually closely related to insects and arachnids; crustaceans make up one of the main subphyla of the phylum arthropoda. molluscs include cephalopods (squids, octopuses, cuttlefish) and bivalves (clams, oysters), as well as gastropods (aquatic species such as whelks and winkles; land species such as snails and slugs). molluscs used as a food source by humans include many species of clams, mussels, oysters, winkles, and scallops. some crustaceans that are commonly eaten are shrimp, lobsters, crayfish, crabs and barnacles. echinoderms are not as frequently harvested for food as molluscs and crustaceans; however, sea urchin roe is quite popular in many parts of the world, where the live delicacy is harder to transport.though some shellfish harvesting has been unsustainable, and shrimp farming has been destructive in some parts of the world, shellfish farming can be important to environmental restoration, by developing reefs, filtering water and eating biomass.

Main

Snails

Snails are considered edible in certain areas such as the mediterranean region, africa, or southeast asia, while in other cultures it is considered as taboo food. in american english, edible land snails are also called escargot, taken from the french word for 'snail', and the production of snails for consumption is called snail farming or heliciculture. snails as food date back to ancient times, and it was a dish that was already served on the tables of ancient greece. the snails are collected after the rains, and are put to "purge" (fasting). in the past, the consumption of snails had a marked seasonality, from april to june. however, thanks to snail breeding techniques, today they are available all year round. heliciculture occurs mainly in spain, france and italy, which are also the countries with the greatest culinary tradition of the snail. although throughout history, the snail has had little value in the kitchen because it is considered "poverty food", in recent times it can be classified as a delicacy thanks to the appreciation given to it by haute cuisine chefs.

Dessert, Sweet

Sonho de banana

Banana fritter

Main

Squid

A squid is a mollusc with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder decapodiformes. like all other cephalopods, squid have a distinct head, bilateral symmetry, and a mantle. they are mainly soft-bodied, like octopuses, but have a small internal skeleton in the form of a rod-like gladius or pen, made of chitin. squid diverged from other cephalopods during the jurassic and occupy a similar role to teleost fish as open water predators of similar size and behaviour. they play an important role in the open water food web. the two long tentacles are used to grab prey and the eight arms to hold and control it. the beak then cuts the food into suitable size chunks for swallowing. squid are rapid swimmers, moving by jet propulsion, and largely locate their prey by sight. they are among the most intelligent of invertebrates, with groups of humboldt squid having been observed hunting cooperatively. they are preyed on by sharks, other fish, sea birds, seals and cetaceans, particularly sperm whales. squid can change colour for camouflage and signalling. some species are bioluminescent, using their light for counter-illumination camouflage, while many species can eject a cloud of ink to distract predators. squid are used for human consumption with commercial fisheries in japan, the mediterranean, the southwestern atlantic, the eastern pacific and elsewhere. they are used in cuisines around the world, often known as "calamari". squid have featured in literature since classical times, especially in tales of giant squid and sea monsters.

Drink

Sumo de manga

Mango juice

Drink

Sumol

Sumol + compal s.a. is a portuguese food and beverages company specializing in soft drink production and bottling. the company's principal activities are the manufacturing, marketing, bottling, selling, exporting, and distribution of various types of beverages, such as soft drinks, juices, nectars, bottled water, beers, and other related products. it also has operations in the sectors of plastic and glass bottle manufacturing. their brands include sumol, compal, sucol, tagus, frize, um bongo and água serra da estrela. it was founded in 2008 through the merger of sumol (founded in 1945 as refrigor) and compal (founded in 1952), two leading portuguese companies with a long history and a range of nationally prestigious brands. sumol + compal operates in five continents. its head office is in carnaxide (oeiras) and it has factories in almeirim, gouveia, pombal, vila flor and boane (mozambique). antónio pires de lima and joão cotrim figueiredo, members of the portuguese parliament, are among the company's former ceos throughout its history.

Drink

Super Bock

Super bock is a portuguese beer brand from the super bock group brewery which produces a range of beers under the same name. established in 1927, super bock maintains a leading position in the market and it is among the favourite beer brands of the portuguese. it is also the best-selling portuguese beer in the world.

Main

Tuna

A tuna is a saltwater fish that belongs to the tribe thunnini, a subgrouping of the scombridae (mackerel) family. the thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: 50 cm or 1.6 ft, weight: 1.8 kg or 4 lb) up to the atlantic bluefin tuna (max length: 4.6 m or 15 ft, weight: 684 kg or 1,508 lb), which averages 2 m (6.6 ft) and is believed to live up to 50 years. tuna, opah and mackerel sharks are the only species of fish that can maintain a body temperature higher than that of the surrounding water. an active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish – the yellowfin tuna, for example, is capable of speeds of up to 75 km/h (47 mph). greatly inflated speeds can be found in early scientific reports and are still widely reported in the popular literature.found in warm seas, the tuna is commercially fished extensively as a food fish, and is popular as a bluewater game fish. as a result of overfishing, some tuna species, such as the southern bluefin tuna, are threatened with extinction.

Main

Ugali

Ugali, or sima, is a type of stiff maize flour porridge made in africa. it is also known as vuswa, bogobe, fufu, gauli, gima, isitshwala, kimnyet, kuon, mieliepap, ngima, nshima, obokima, ovuchima, (o)busuma, oshifima, oruhere, pap, phutu, posho, sadza, ubugali, and umutsima, among other names. sima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. it is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. in 2017, the dish was added to the unesco representative list of the intangible cultural heritage of humanity, one of a few foods in the list.

Breakfast

Ugali

Ugali, or sima, is a type of stiff maize flour porridge made in africa. it is also known as vuswa, bogobe, fufu, gauli, gima, isitshwala, kimnyet, kuon, mieliepap, ngima, nshima, obokima, ovuchima, (o)busuma, oshifima, oruhere, pap, phutu, posho, sadza, ubugali, and umutsima, among other names. sima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. it is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. in 2017, the dish was added to the unesco representative list of the intangible cultural heritage of humanity, one of a few foods in the list.

Side, Snack, Appetizer

Vegetables

Beans, cabbage, carrots, cassava, cocoyam (root crops), corn (maize), eggplant, pimpinella, taro

Drink

Vinho de palma

Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms. it is known by various names in different regions and is common in various parts of africa, the caribbean, south america, south asia, southeast asia and micronesia. palm wine production by smallholders and individual farmers may promote conservation as palm trees become a source of regular household income that may economically be worth more than the value of timber sold.

Drink

Vinho verde

Vinho verde (portuguese: [ˈviɲu ˈveɾðɨ]) (literally 'green wine') refers to portuguese wine that originated in the historic minho province in the far north of the country. the modern-day 'vinho verde' region, originally designated in 1908, includes the old minho province plus adjacent areas to the south. in 1976, the old province was dissolved. vinho verde is not a grape variety, it is a doc for the production of wine. the name means "green wine," but translates as "young wine", with wine being released three to six months after the grapes are harvested. they may be red, white, or rosé, and they are usually consumed soon after bottling. a vinho verde can also be a sparkling, a late harvest or even brandy. in its early years of production, the slight effervesce of the wine came from malolactic fermentation taking place in the bottle. in winemaking this is usually considered a wine fault but vinho verde producers found that consumers liked the slightly fizzy nature. however, the wines had to be packaged in opaque bottles to hide the unseemly turbidity and sediment that the "in-bottle mlf" produced. today, most vinho verde producers no longer follow this practice with the slight sparkle being added by artificial carbonation.the region is characterized by its many small growers, which numbered around 19,000 as of 2014. many of these growers used to train their vines high off the ground, up trees, fences, and even telephone poles so that they could cultivate vegetable crops below the vines that their families may use as a food source.