Side, Snack, Appetizer

Amsoi

Brassica juncea, commonly brown mustard, chinese mustard, indian mustard, leaf mustard, oriental mustard and vegetable mustard, is a species of mustard plant.

Side, Snack, Appetizer

Bakabana

Battered and fried plantains, serve with gado-gado peanut sauce

Breakfast

Bakes

Fried bake is a caribbean dish. many west indian nations including trinidad and tobago, guyana, saint lucia, and grenada eat this dish. the main ingredient in fried bake is flour. it can be served in a multitude of ways. this dish is usually served with salt fish and steamed vegetables.

Side, Snack, Appetizer

Bakes

Fried bake is a caribbean dish. many west indian nations including trinidad and tobago, guyana, saint lucia, and grenada eat this dish. the main ingredient in fried bake is flour. it can be served in a multitude of ways. this dish is usually served with salt fish and steamed vegetables.

Side, Snack, Appetizer

Bakkeljauw

Bacalhau (portuguese pronunciation: [bɐkɐˈʎaw]) is the portuguese word for cod and—in a culinary context—dried and salted cod. fresh (unsalted) cod is referred to as bacalhau fresco (fresh cod).

Side, Snack, Appetizer

Balletjes

A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. meatballs are cooked by frying, baking, steaming, or braising in sauce. there are many types of meatballs using different types of meats and spices. the term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs.

Main

Bami

Mie goreng (indonesian: mie goreng or mi goreng; meaning "fried noodles"), also known as bakmi goreng, is an indonesian style of stir-fried noodle dish. it is made with thin yellow noodles stir fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, chinese cabbage, cabbages, tomatoes, egg, and other vegetables. ubiquitous in indonesia, it is sold by food vendors from street-hawkers, warungs, to high-end restaurants.

Side, Snack, Appetizer

Bara

Vada (tamil: வடை) (telugu: వడ)is a category of savoury fried snacks native to south india. vadas can be described variously as fritters, cutlets, doughnuts, or dumplings. alternative names for this food include vadai, vade, and bada. vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar. in north india and pakistan, bhalla is a similar food. it is sold in chaat shops and kiosks; green bean paste is added with spices, which is then deep fried to make croquets. they are then garnished with dahi (yogurt), saunth chutney (dried ginger and tamarind sauce) and spices. bhalla is usually served cold unlike the aloo tikki. the various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of south india) to potatoes (such as batata vada of west india). they are often served as a breakfast item or a snack, and also used in other food preparations (such as dahi vada and vada pav).

Main

BB met R

Stewed brown beans, chicken, vegetables and spices, served with rice

Dessert, Sweet

Berlinerbol

Doughnuts filled with jelly or pastry cream and topped with powdered sugar

Side, Snack, Appetizer

Bitterballen

Bitterballen (plural of bitterbal) are a dutch meat-based snack, made by making a very thick stew thickened with roux and beef stock and generously loaded with meat, refrigerating the stew until it firms, and then rolling the thick mixture into balls which then get breaded and fried. seasonings in the base stew usually include onions, salt and pepper, parsley and nutmeg. most recipes include nutmeg and there are also variations using curry powder or that add in finely chopped vegetables such as carrot.the bitterbal derives its name from a generic word for certain types of herb-flavoured alcoholic beverages, called a bitter in dutch, and are popularly served as part of a bittergarnituur, a selection of savoury snacks to go with drinks, at pubs or at receptions in the netherlands.bitterballen are very similar to the more common croquette (kroketten in dutch) in ingredients and preparation/cooking methods, as well as flavour, though the larger kroketten have a distinct oblong sausage shape, but with a similar diameter.

Dessert, Sweet

Bojo

Cassava cake with raisins, coconut, vanilla, almond extract

Drink

Borgoe rum

Dessert, Sweet

Boterkoekjes

Butter cookies

Main

Botervis in tomatensaus

The rock gunnel or butterfish (pholis gunnellus) is an eel-like fish found in the intertidal and subtidal zones of the north atlantic. it is one of two species of gunnel native to the atlantic ocean, the other being the banded gunnel. the rock gunnel is capable of remaining above the waterline at low tide and breathing air.

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

Brong brong

Puffed rice snack

Main

Broodje

Sandwich

Main

Broodje bakkeljauw

Salted cod sandwich

Main

Broodje kip kerrie

Chicken curry sandwich

Dessert, Sweet

Broodtaart

Bread cake, made with bread, milk, eggs, vanilla, raisins, cinnamon, rum, pineapple, almonds

Main

Bruine bonen met kip

Brown beans with chicken

Main

Bruine Chinese varken

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

Cassave soep

Cassava soup

Main

Char siu

Char siu (chinese: 叉燒; pinyin: chāshāo; cantonese yale: chāsīu) is a cantonese style of barbecued pork. it is eaten with rice, or used as an ingredient for noodle dishes or stir fries, or as a filling for chasiu baau. five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. it is classified as a type of siu mei (燒味), cantonese roasted meat.

Main

Chinese tayersoep

Chinese taro soup, soup made with chinese taro, vegetables, meat

Drink

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Breakfast

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Side, Snack, Appetizer

Coconut

The coconut tree (cocos nucifera) is a member of the palm tree family (arecaceae) and the only living species of the genus cocos. the term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the fruit, which botanically is a drupe, not a nut. the name comes from the old portuguese word coco, meaning "head" or "skull", after the three indentations on the coconut shell that resemble facial features. they are ubiquitous in coastal tropical regions and are a cultural icon of the tropics. the coconut tree provides food, fuel, cosmetics, folk medicine and building materials, among many other uses. the inner flesh of the mature seed, as well as the coconut milk extracted from it, form a regular part of the diets of many people in the tropics and subtropics. coconuts are distinct from other fruits because their endosperm contains a large quantity of clear liquid, called coconut water or coconut juice. mature, ripe coconuts can be used as edible seeds, or processed for oil and plant milk from the flesh, charcoal from the hard shell, and coir from the fibrous husk. dried coconut flesh is called copra, and the oil and milk derived from it are commonly used in cooking – frying in particular – as well as in soaps and cosmetics. sweet coconut sap can be made into drinks or fermented into palm wine or coconut vinegar. the hard shells, fibrous husks and long pinnate leaves can be used as material to make a variety of products for furnishing and decoration. the coconut has cultural and religious significance in certain societies, particularly in the western pacific austronesian cultures where it features in their mythologies, songs, and oral traditions. it also had ceremonial importance in pre-colonial animistic religions. it has also acquired religious significance in south asian cultures, where it is used in hindu rituals. it forms the basis of wedding and worship rituals in hinduism. it also plays a central role in the coconut religion of vietnam. the falling of their mature fruit has led to preoccupation with death by coconut.coconuts were first domesticated by the austronesian peoples in island southeast asia and were spread during the neolithic via their seaborne migrations as far east as the pacific islands, and as far west as madagascar and the comoros. they played a critical role in the long sea voyages of austronesians by providing a portable source of food and water, as well as providing building materials for austronesian outrigger boats. coconuts were also later spread in historic times along the coasts of the indian and atlantic oceans by south asian, arab, and european sailors. based on these separate introductions, coconut populations can still be divided into pacific coconuts and indo-atlantic coconuts, respectively. coconuts were introduced by europeans to the americas only during the colonial era in the columbian exchange, but there is evidence of a possible pre-columbian introduction of pacific coconuts to panama by austronesian sailors. the evolutionary origin of the coconut is under dispute, with theories stating that it may have evolved in asia, south america, or on pacific islands. trees grow up to 30 metres (100 feet) tall and can yield up to 75 fruits per year, though fewer than 30 is more typical. plants are intolerant of cold weather and prefer copious precipitation, as well as full sunlight. many insect pests and diseases affect the species and are a nuisance for commercial production. about 75% of the world's supply of coconuts is produced by indonesia, philippines, and india. the coconut tree is the official state tree of kerala, india.

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.

Dessert, Sweet

Currants roll

Rolled pastry with a sweet currant filling

Main

Curry chicken

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Side, Snack, Appetizer

Dal puri

Roti flatbread with a yellow spit pea filling

Drink

Dawet

Sweet coconut drink with lemongrass

Side, Snack, Appetizer

Dhal

In indian cuisine, dal (also spelled daal or dhal; pronunciation: [d̪aːl]) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. india is the largest producer of pulses in the world. the term is also used for various soups prepared from these pulses. these pulses are among the most important staple foods in south asian countries, and form an important part of the cuisines of the indian subcontinent.

Main

Eend

Duck is the common name for numerous species of waterfowl in the family anatidae. ducks are generally smaller and shorter-necked than swans and geese, which are members of the same family. divided among several subfamilies, they are a form taxon; they do not represent a monophyletic group (the group of all descendants of a single common ancestral species), since swans and geese are not considered ducks. ducks are mostly aquatic birds, and may be found in both fresh water and sea water. ducks are sometimes confused with several types of unrelated water birds with similar forms, such as loons or divers, grebes, gallinules and coots.

Side, Snack, Appetizer

Eggplant

Eggplant (us, canada, australia), aubergine (uk, ireland) or brinjal (indian subcontinent, singapore, malaysia, south africa) is a plant species in the nightshade family solanaceae. solanum melongena is grown worldwide for its edible fruit. most commonly purple, the spongy, absorbent fruit is used in several cuisines. typically used as a vegetable in cooking, it is a berry by botanical definition. as a member of the genus solanum, it is related to the tomato, chili pepper, and potato, although those are of the new world while the eggplant is of the old world. like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts. it was originally domesticated from the wild nightshade species thorn or bitter apple, s. incanum, probably with two independent domestications: one in south asia, and one in east asia. in 2018, china and india combined accounted for 87% of the world production of eggplants.

Dessert, Sweet

Eksi koekoe

Egg cake with sprinkles on top, made with rum, vanilla and lemon zest

Main

Erwtensoep

Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. it is, with variations, a part of the cuisine of many cultures. it is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of pisum sativum.

Side, Snack, Appetizer

Fasjong

Chinese-style pork sausage

Dessert, Sweet

Fiadoe

Fruitcake, made with raisins, currants, almonds, cinnamon, vanilla and rum

Main

Garnalen

Drink

Gemberbier

Traditional ginger beer is a sweetened and carbonated, usually non-alcoholic beverage. historically it was produced by the natural fermentation of prepared ginger spice, yeast and sugar. current ginger beers are often manufactured rather than brewed, frequently with flavour and colour additives, with artificial carbonation. ginger ales are not brewed. ginger beer's origins date from the colonial spice trade with the orient and the sugar-producing islands of the caribbean. it was popular in britain and its colonies from the 18th century. other spices were variously added and any alcohol content was limited to 2% by excise tax laws in 1855. few brewers have maintained an alcoholic product.ginger beer is still produced at home using a symbiotic colony of yeast and a lactobacillus (bacteria) known as a "ginger beer plant" or from a "ginger bug" starter created from fermenting ginger, sugar, and water.

Main

Ghoegrie

Spicy stewed chickpeas

Side, Snack, Appetizer

Goedangan

Vegetable salad made with green beans, cabbage, bean sprouts, cucumber, boiled eggs, shredded coconut and topped with a citrus and coconut dressing

Dessert, Sweet

Griesmeel cake

Semolina cake

Main

Gritibana soep

Grated plaintain soup, made with meat, coconut milk, cassava

Dessert, Sweet

Gulab jamun

Gulab jamun (also spelled gulaab jamun) lit. "rose water berry" or "rose berry" is a sweet confectionary or dessert, originating in the indian subcontinent and a type of mithai popular in india, pakistan, nepal, the maldives (where it is known as gulab ki janu), and bangladesh, as well as myanmar. it is the national dessert of pakistan. it is also common in nations with substantial populations of people with south asian heritage, such as mauritius, fiji, gulf states, the malay peninsula, great britain, south africa, and the caribbean countries of jamaica, trinidad and tobago, guyana, and suriname. it is made mainly from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough. modern recipes call for dried or powdered milk instead of khoya. it is often garnished with dried nuts such as almonds and cashews to enhance flavour.

Main

Heri heri

Cassava, sweet potato, plantains, salted cod, vegetables and an egg

Side, Snack, Appetizer

Huzarensalade

Potato salad with meat, apple, beets, pickles, onions

Dessert, Sweet

Ingris boroe

English egg cake

Side, Snack, Appetizer

Kaas

Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. it comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. during production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. the solid curds are then separated from the liquid whey and pressed into finished cheese. some cheeses have aromatic molds on the rind, the outer layer, or throughout. over a thousand types of cheese exist and are produced in various countries. their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. herbs, spices, or wood smoke may be used as flavoring agents. the yellow to red color of many cheeses is produced by adding annatto. other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. a cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.for a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus mucor miehei, but others have been extracted from various species of the cynara thistle family. non-vegan cheese has a high carbon footprint. cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. hard cheeses, such as parmesan, last longer than soft cheeses, such as brie or goat's milk cheese. the long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.

Dessert, Sweet

Kaaskoekjes

Cheese cookies, made with grated dutch cheese and flour

Main

Kapsalon

Kapsalon ([ˈkɑpsɐlɔn]) is a fast food dish created in 2003 in the dutch city of rotterdam, consisting of a layer of french fries placed into a disposable metal take-away tray, topped with döner or gyro meat, covered with slices of gouda cheese, and heated in an oven until the cheese melts. then a layer of shredded iceberg lettuce is added, dressed with garlic sauce and sambal, a hot sauce from indonesia, a former dutch colony. the term kapsalon is dutch for "hairdressing salon", alluding to one of the inventors of the dish who worked as a hairdresser. the dish is a product of dutch multiculturalism, combining elements of dishes from multiple cultures. the dish has spread internationally in a relatively short time.

Main

Kerrie

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Main

Kerrie eieren

Egg curry

Drink

Kersensap

Cherry juice

Side, Snack, Appetizer

Kibbeling

Kibbeling is a dutch snack consisting of battered chunks of fish, commonly served with a mayonnaise-based garlic sauce or tartar sauce. in the nineteenth century, it denoted the salted waste (the cheeks) of the cod fish, which was an important part of the popular diet. it is a popular dish in the netherlands.

Main

Kip sate

Satay ( sah-tay, in usa also sa-tay), or sate in indonesian spelling, is a southeast asian dish of seasoned, skewered and grilled meat, served with a sauce. the earliest preparations of satay is believed to have originated in javanese cuisine, but has spread to almost anywhere in indonesia, where it has become a national dish. indonesian satay is often served with peanut sauce – a sauce made from peanut butter, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. it is also popular in many other southeast asian countries including brunei, malaysia, philippines, singapore and thailand. it also recognized and popular in suriname and the netherlands. in sri lanka, it has become a staple of the local diet as a result of the influences from the local malay community.satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of the coconut palm frond. these are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. satay can be served in various sauces; however, most often they are served in a combination of soy and peanut sauce. hence, peanut sauce is often called satay sauce. it is popular as street food, and it can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or at traditional celebration feasts. close analogues are yakitori from japan, kǎoròu chuàn from china, seekh kebab from the indian subcontinent, shish kebab from turkey and the middle east, shashlik from eastern europe and the caucasus, and sosatie from south africa. it is listed at number 14 on world's 50 most delicious foods readers' poll compiled by cnn go in 2011.

Dessert, Sweet

Koekjes

A cookie is a baked or cooked snack or dessert that is typically small, flat and sweet. it usually contains flour, sugar, egg, and some type of oil, fat, or butter. it may include other ingredients such as raisins, oats, chocolate chips, nuts, etc. in most english-speaking countries except for the united states, crunchy cookies are called biscuits. many canadians also use this term. chewier biscuits are sometimes called cookies even in the united kingdom. some cookies may also be named by their shape, such as date squares or bars. biscuit or cookie variants include sandwich biscuits, such as custard creams, jammie dodgers, bourbons and oreos, with marshmallow or jam filling and sometimes dipped in chocolate or another sweet coating. cookies are often served with beverages such as milk, coffee or tea and sometimes "dunked", an approach which releases more flavour from confections by dissolving the sugars, while also softening their texture. factory-made cookies are sold in grocery stores, convenience stores and vending machines. fresh-baked cookies are sold at bakeries and coffeehouses, with the latter ranging from small business-sized establishments to multinational corporations such as starbucks.

Dessert, Sweet

Kokoskoekjes

Coconut cookies, coconut macaroons

Side, Snack, Appetizer

Komkommer

Cucumber (cucumis sativus) is a widely-cultivated creeping vine plant in the cucurbitaceae family that bears usually cylindrical fruits, which are used as culinary vegetables. considered an annual plant, there are three main varieties of cucumber — slicing, pickling, and burpless/seedless — within which several cultivars have been created. the cucumber originates from south asia, but now grows on most continents, as many different types of cucumber are traded on the global market. in north america, the term wild cucumber refers to plants in the genera echinocystis and marah, though the two are not closely related.

Side, Snack, Appetizer

Kouseband

Long green beans

Side, Snack, Appetizer

Kroket

A croquette (/kroʊˈkɛt/) is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. the binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. the binder may be mixed with or stuffed with a filling; this mixture is called a salpicon. typical fillings include finely chopped meat, seafood, cheese, rice, pasta, mushrooms, as well as various vegetables as well as seasonings such as herbs and spices. sweet croquettes may use a pastry cream binder and be filled with fruit.croquettes may also be formed in other shapes: disks, ovals, balls.

Main

Kwie kwie

Catfish, commonly prepared as a curry with vegetables

Main

Kwie kwie met zoutvlees

Catfish with brine beef

Side, Snack, Appetizer

Loempia

Lumpia are various types of spring rolls commonly found in the philippines and indonesia. lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. it is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). lumpia are filipino and indonesian adaptations of the fujianese and teochew popiah, which was created during the 17th century in the former spanish colonial era.in the philippines, lumpia is one of the most common dishes served in gatherings and celebrations. in indonesia lumpia has become a favorite snack, and is known as a street hawker food in the country.in the netherlands and belgium, it is spelled loempia, the old indonesian spelling, which has also become the generic name for "spring roll" in dutch. a variant is the vietnamese lumpia, wrapped in a thinner pastry, though still close in size to a spring roll, in which the wrapping closes the ends off completely, which is typical for lumpia.

Main

Losie agoe metie

Spice paste or sauce for roast pork, made with soy sauce, ginger, garlic, sugar

Main

Losie foroe kip

Grilled chicken with a marinade made with soy sauce and spices

Side, Snack, Appetizer

Madame Jeanette chili peppers

Madame jeanette is a chili pepper cultivar of the species capsicum chinense, originally from suriname. the fruits are shaped like small bell peppers. madame jeanette chilis are very hot, rated 125,000–325,000 on the scoville scale. the peppers ripen to reddish-yellow, similar to scotch bonnet peppers, but are larger and not symmetrical. its flavour is described as "fruity", with hints of mango and pineapple. it is often confused with the yellow adjuma, which is less elongated and said to be spicier but less flavourful. madame jeanette is used in almost all facets of surinamese cuisine. the plant is prolific, has relatively compact growth, dislikes cool sites, and will also grow indoors.

Dessert, Sweet

Maizena koekjes

Cornflour cookies

Drink

Mauby

Mauby (in trinidad and tobago, saint lucia, jamaica, st. vincent and the grenadines, grenada, guyana, bermuda, barbados, antigua and barbuda and anguilla), also known as maví (or mabí) in the dominican republic and puerto rico, mabi in haiti and martinique, and maubi in the virgin islands and dutch caribbean islands of st. eustatius, st. maarten and saba), is a tree bark-based beverage grown, and widely consumed, in the caribbean. it is made with sugar and the bark and/or fruit of certain species in the genus colubrina including colubrina elliptica (also called behuco indio) and colubrina arborescens, a small tree native to the northern caribbean and south florida. recipes usually include other ingredients as well, spices such as aniseed being very common. mauby was traditionally a fermented beverage made in small batches, but is now predominantly a commercial non-fermented soft drink. haiti and the dominican republic are two of the largest caribbean exporters of the bark and leaves. often the drink is fermented using a portion of the previous batch, while sometimes it is consumed unfermented. mauby is often bought as a pre-made syrup and then mixed with water (sparkling or still) to the consumer's taste, but many make it themselves at home or purchase it from neighbourhood producers or street sellers. its taste is initially sweet, somewhat like root beer, but changes to a prolonged, but not astringent bitter aftertaste. to many, it is an acquired taste, and has been known to cause an initial laxative reaction unexpected to many first-time drinkers.

Main

Moksi alesi

Mixed rice with shrimp, fish, zoutvlees (salted beef), vegetables

Main

Moksi meti

Mixed meats such as roast chicken, roast pork, spek (bacon), serve with noodles or rice

Main

Napi soep

Meat and vegetable soup made with napi, a root vegetable similar to cassava

Main

Nasi goreng

Nasi goreng (english pronunciation: ) is a southeast asian fried rice dish, usually cooked with pieces of meat and vegetables. one of indonesia's national dishes, it is also endemic in malay-speaking communities in countries such as malaysia, singapore and brunei, and has gained popularity in sri lanka through migrations from the malay archipelago, in countries like suriname via indonesian immigrant communities, and in the netherlands through its colonial ties with indonesia. nasi goreng is distinguished from other asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour. there is no single defined recipe for nasi goreng, and its composition and preparation varies greatly from household to household. nasi goreng has long been considered an important staple of indonesian cuisine. in 2018, it is officially recognized by the indonesian government as one of the country's five national dishes. a ubiquitous meal throughout indonesia, particularly for breakfast, it can be enjoyed in simple versions from a tin plate at a roadside food stall, eaten on porcelain in restaurants, or collected from the buffet tables of dinner parties in urban cities like jakarta. premixed packaged seasonings for nasi goreng are widely available for purchase, and microwave-heated frozen versions of nasi goreng may be found in convenience store outlets throughout indonesia.

Main

Nasi kuning

Nasi kuning (indonesian for: "yellow rice"), or sometimes called nasi kunyit (indonesian for: "turmeric rice"), is an indonesian fragrant rice dish cooked with coconut milk and turmeric, hence the name nasi kuning (yellow rice).in the philippines, a related dish exists in mindanao, particularly among the maranao people, where it is known as kuning. like the indonesian version, it primarily uses turmeric, but also adds lemongrass and does not use coconut milk. a similar dish is also found in sri lankan cuisine where it is known as kaha buth and draws from both indonesian and sri lankan influences.

Drink

Nimbu pani

Lemon juice with sugar and salt

Main

Okersoep

Okra soup, made with meat, fish, arrowleaf

Side, Snack, Appetizer

Okre

Okra or okro (us: , uk: ), abelmoschus esculentus, known in many english-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. it has edible green seed pods. the geographical origin of okra is disputed, with supporters of west african, ethiopian, southeast asian, and south asian origins. the plant is cultivated in tropical, subtropical, and warm temperate regions around the world and is a notable part of the cuisine of the southern united states as well as middle eastern cuisine, indian cuisine, brazilian cuisine and sri lankan cuisine.

Dessert, Sweet

Oliebol

An oliebol (dutch pronunciation: [ˈoːlibɔl], plural oliebollen, west frisian: oaljebol or oaljekoek) is a traditional belgian and dutch beignet. they are called oliebollen (literally: oil balls) or smoutballen (literally: lard balls) in the netherlands, smoutebollen (literally: lard balls) in flanders and croustillons (loosely: crispies) in wallonia, schmalzkugeln (same meaning as in belgian dutch smoutebollen) in eastern belgium german. in france, with croustillons they are also commonly called beignets rapides (literally: fast beignets) and croustillons hollandais (loosely: dutch crispies). in out-of-belgium german, they are called ölkugel (same meaning as in dutch oliebollen), püpperchen (informal for puppets or babies) and pupperle (same meaning, especially used in alsace for these ones), silvesterfutschen (loosely: messed up saint sylvesters) in northern germany, and gebackene mäuse (loosely: fried mice or baked mice) in austrian german. in english they are more commonly known as dutch doughnuts or dutchies. in italy, they are called in many different ways and it depends on the region: bombolini fritti, ficattole, bignoli, frittoli (or fritole/fritule), sgabei, bignet, panzanelle, coccoli, zonzelle, donzelle and so on. in the region of istria, which is shared by the countries of italy, croatia and slovenia, a variation of this dish is called fritole, fritule and blinci. in serbia they are called krofne. in portugal they are called sonhos (dreams). in indonesia, they are known locally as roti goreng. also, in ghana, west africa, they are known locally as bofrot or bofflot, and in the south of benin, in the fon language as yovodocon, i.e. "white man's dumplings". in nigeria, they are known as 'puff puff'. in iceland they're known as ástarpungar (love balls).

Drink

Orgeade

Almond milk, made with bitter and sweet almonds, sugar and rose water

Dessert, Sweet

Pannenkoeken

A pannenkoek (dutch pronunciation: [ˈpɑnəˌkuk] (listen); plural pannenkoeken (listen)) or dutch pancake is a style of pancake with origins in the netherlands. pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their american or scotch pancake counterparts, but not as thin as crêpes. they may incorporate slices of bacon, apples, cheese, or raisins. plain ones are often eaten with treacle (syrup made of sugar beets), appelstroop (an unspiced dutch variety of apple butter) or (powdered) sugar and are sometimes rolled up to be eaten by hand or with cutlery. basic ingredients are flour (plain, self-rising or both), milk, salt, and eggs. the addition of buckwheat flour (up to 50 percent) is traditional, but much less common nowadays. milk can be replaced with soy milk without changing the end result. the ingredients are beaten into a batter of a fairly liquid consistency. a ladle of batter is then pan fried in butter or oil. once the top of the pannenkoek is dry and the edges start to brown, it can be flipped over. the first one is often less than perfect. at home a stack of pannenkoeken can be made in advance so everyone can eat at the same time, or people can take turns at the stove. pannenkoeken can be, and often are, eaten as a main course, served warm; in winter pannenkoeken are sometimes eaten after snert in a two course meal. pannenkoeken are a popular choice for a child's birthday meal in the netherlands and belgium. specialised pannenkoeken restaurants are common in the netherlands and belgium ("pannenkoekenhuizen" = pancake houses). they often offer a very wide range of toppings and ingredients, traditional and modern (e.g. cheese, oregano and salami on a pizza-pannenkoek). dutch and belgian supermarkets offer pre-cooked (microwavable) pannenkoeken as well as pre-made batter and dry flour mixes. the latter only needs added water.

Main

Pannenkoeken

A pannenkoek (dutch pronunciation: [ˈpɑnəˌkuk] (listen); plural pannenkoeken (listen)) or dutch pancake is a style of pancake with origins in the netherlands. pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their american or scotch pancake counterparts, but not as thin as crêpes. they may incorporate slices of bacon, apples, cheese, or raisins. plain ones are often eaten with treacle (syrup made of sugar beets), appelstroop (an unspiced dutch variety of apple butter) or (powdered) sugar and are sometimes rolled up to be eaten by hand or with cutlery. basic ingredients are flour (plain, self-rising or both), milk, salt, and eggs. the addition of buckwheat flour (up to 50 percent) is traditional, but much less common nowadays. milk can be replaced with soy milk without changing the end result. the ingredients are beaten into a batter of a fairly liquid consistency. a ladle of batter is then pan fried in butter or oil. once the top of the pannenkoek is dry and the edges start to brown, it can be flipped over. the first one is often less than perfect. at home a stack of pannenkoeken can be made in advance so everyone can eat at the same time, or people can take turns at the stove. pannenkoeken can be, and often are, eaten as a main course, served warm; in winter pannenkoeken are sometimes eaten after snert in a two course meal. pannenkoeken are a popular choice for a child's birthday meal in the netherlands and belgium. specialised pannenkoeken restaurants are common in the netherlands and belgium ("pannenkoekenhuizen" = pancake houses). they often offer a very wide range of toppings and ingredients, traditional and modern (e.g. cheese, oregano and salami on a pizza-pannenkoek). dutch and belgian supermarkets offer pre-cooked (microwavable) pannenkoeken as well as pre-made batter and dry flour mixes. the latter only needs added water.

Main

Pastei

Meat pie, made with chicken, fish, beef, vegetables

Side, Snack, Appetizer

Patat

The potato is a starchy tuber of the plant solanum tuberosum and is a root vegetable native to the americas. the plant is a perennial in the nightshade family solanaceae.wild potato species can be found from the southern united states to southern chile. the potato was originally believed to have been domesticated by native americans independently in multiple locations, but later genetic studies traced a single origin, in the area of present-day southern peru and extreme northwestern bolivia. potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the solanum brevicaule complex. in the andes region of south america, where the species is indigenous, some close relatives of the potato are cultivated. potatoes were introduced to europe from the americas in the second half of the 16th century by the spanish. today they are a staple food in many parts of the world and an integral part of much of the world's food supply. as of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice. following millennia of selective breeding, there are now over 5,000 different types of potatoes. over 99% of potatoes presently cultivated worldwide descended from varieties that originated in the lowlands of south-central chile. the importance of the potato as a food source and culinary ingredient varies by region and is still changing. it remains an essential crop in europe, especially northern and eastern europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern asia, with china and india leading the world in overall production as of 2018. like the tomato, the potato is a nightshade in the genus solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but, if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.

Side, Snack, Appetizer

Pejeh

Peanut and coconut crackers

Main

Pepre watra

Fish stew

Side, Snack, Appetizer

Petjel

Pecel (indonesian pronunciation: [pət͡ʃəl], javanese:ꦥꦼꦕꦼꦭ꧀) is a traditional javanese salad with peanut sauce, usually eaten with carbs (steamed rice, lontong or ketupat).the simplicity of pecel preparation and its cheap price have contributed to its popularity throughout java. it has become a food that represents practicality, simplicity, and travel, since the dish is often found along the train journey across java.pecel was introduced to malaysia, where it is known as pecal, by javanese immigrants. pecel is also very popular in suriname, where it was introduced by the javanese surinamese.

Side, Snack, Appetizer

Pholourie

Pholourie (pronunciation), also spelled phulourie or phoulourie, is a snack food of indo-caribbean origin that is commonly eaten in trinidad and tobago as well as in guyana, suriname and other parts of the caribbean. it consists of fried, spiced spilt pea and flour dough balls that are served with a chutney.

Side, Snack, Appetizer

Piccalilli

Piccalilli, or mustard pickle, is a british interpretation of south asian pickles, a relish of chopped and pickled vegetables and spices. regional recipes vary considerably.

Dessert, Sweet

Pindabanket

Candied peanuts, roasted peanuts held together with white sugar

Dessert, Sweet

Pindakoek

Peanut cookies

Side, Snack, Appetizer

Pindasaus

Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is an indonesian sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide.peanut sauce is used with meat and vegetables, adding flavor to grilled skewered meat, such as satays, poured over vegetables as salad dressing such as in gado-gado, or as a dipping sauce.

Main

Pindasoep

Peanut soup or groundnut soup is a soup made from peanuts, often with various other ingredients. it is a staple of african cuisine but is also eaten in east asia (taiwan), the united states (mainly in virginia) and other areas around the world. it is also common in some regions, such as argentina northwest, bolivia and peru, where it can sometimes be served with bone meat and hollow short pasta or fries. in ghana it is often eaten with fufu or omo tuo and is often very spicy. groundnut soup is also a native soup of the benin (edo) people in nigeria and it is often eaten with pounded yam. some of the essential ingredients used in making it are piper guineense (uziza seed) and vernonia amygdalina (bitter leaf).it is prepared from groundnut which is mashed into a paste, usually termed as groundnut paste. groundnut soup is eaten with fufu, banku, kenkey and so on. it is a delicacy that ghanaian and people in other african countries consume, such as in sierra leone. in ghana, it is known as “nkatenkwan,” in the akan language.

Side, Snack, Appetizer

Pineapple

The pineapple (ananas comosus) is a tropical plant with an edible fruit; it is the most economically significant plant in the family bromeliaceae. the pineapple is indigenous to south america, where it has been cultivated for many centuries. the introduction of the pineapple to europe in the 17th century made it a significant cultural icon of luxury. since the 1820s, pineapple has been commercially grown in greenhouses and many tropical plantations. pineapples grow as a small shrub; the individual flowers of the unpollinated plant fuse to form a multiple fruit. the plant is normally propagated from the offset produced at the top of the fruit, or from a side shoot, and typically mature within a year.

Side, Snack, Appetizer

Plantain

Cooking bananas are banana cultivars in the genus musa whose fruits are generally used in cooking. they may be eaten ripe or unripe and are generally starchy. many cooking bananas are referred to as plantains (/ˈplæntɪn/, us: /plænˈteɪn/, uk: /ˈplɑːntɪn/) or green bananas. in botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". true plantains are cultivars belonging to the aab group, while cooking bananas are any cultivars belonging to aab, aaa, abb, or bbb groups. the currently accepted scientific name for all such cultivars in these groups is musa × paradisiaca. fe'i bananas (musa × troglodytarum) from the pacific islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains," but they do not belong to any of the species from which all modern banana cultivars are descended.cooking bananas are a major food staple in west and central africa, the caribbean islands, central america, and northern south america. members of the genus musa are indigenous to the tropical regions of southeast asia and oceania. bananas fruit all year round, making them a reliable all-season staple food.cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. cooking bananas may be eaten raw, however they are most commonly prepared either fried, boiled, or processed into flour or dough.

Dessert, Sweet

Poffertjes

Poffertjes (dutch pronunciation: [ˈpɔfərcəs] (listen)) are a traditional dutch batter treat. resembling small, fluffy pancakes, they are made with yeast and buckwheat flour.typically, poffertjes are a sweet treat, served with powdered sugar and butter, and sometimes syrup or advocaat. however, there is also a savoury variant with gouda cheese.