Main

Accras

Fritters, made with black eyed peas, salted cod, herring, vegetables, malanga, fruit

Side, Snack, Appetizer

Accras de morue

Codfish fritters

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.

Main

Beef

Beef is the culinary name for meat from cattle (bos taurus). in prehistoric times, humans hunted aurochs and later domesticated them. since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. today, beef is the third most widely consumed meat in the world, after pork and poultry. as of 2018, the united states, brazil, and china were the largest producers of beef. beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. beef contains protein, iron, and vitamin b12. along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

Dessert, Sweet

Beignet

Beignet ( ben-yay, also us: bayn-yay, ben-yay, french: [bɛɲɛ]; lit. 'bump') is a type of fritter, or deep-fried pastry, typically made from pâte à choux, but may also be made from other types of dough, including yeast dough. it is popular in french, italian and french-american cuisines.

Breakfast

Beignet

Beignet ( ben-yay, also us: bayn-yay, ben-yay, french: [bɛɲɛ]; lit. 'bump') is a type of fritter, or deep-fried pastry, typically made from pâte à choux, but may also be made from other types of dough, including yeast dough. it is popular in french, italian and french-american cuisines.

Drink

Bière légère

Light lager

Main

Blaff

Fish or seafood poached with lime juice and chili peppers, serve with rice or vegetables

Breakfast

Blaff

Fish or seafood poached with lime juice and chili peppers, serve with rice or vegetables

Main

Bokit

Bokit is a guadeloupean sandwich fried in a saucepan with hot sunflower oil.

Side, Snack, Appetizer

Bokit

Bokit is a guadeloupean sandwich fried in a saucepan with hot sunflower oil.

Main

Boucanage

A method of cooking meat and fish in banana leaves over an open fire

Side, Snack, Appetizer

Boudin

Boudin (french pronunciation: ​[budɛ̃]) are various kinds of sausage in french, luxembourgish, belgian, swiss, québécois, acadian, aostan, louisiana creole, and cajun cuisine.

Main

Bouillon d'awara

Awara broth (bouillon d'awara in french and bouyon wara in guianan creole) is a typical guianan creole stew, made up of many ingredients that are combined with the pulp of the fruit of awara tree, reduced at length beforehand in a pot. the stew can include salt ham, bacon, salt beef, pork snout, salt cod, smoked fish, fresh seafood like crabs and prawns, roast chicken and vegetables like cabbage, spinach, eggplant and chile peppers.a proverb says : "if you eat the broth of awara ... to guiana you'll come back ..."

Main

Callaloo

Callaloo (sometimes kallaloo, calaloo, calalloo, or callalloo) is a popular caribbean vegetable dish. there are many variants across the caribbean, depending on the availability of local vegetables. the main ingredient is an indigenous leaf vegetable, traditionally either amaranth (known by many local names including callaloo), taro leaves (known by many local names, including dasheen bush, callaloo bush, callaloo, or bush) or xanthosoma leaves (known by many names, including cocoyam & tannia). since the leaf vegetable used in some regions may be locally called "callaloo" or "callaloo bush" "dasheen leaves", some confusion can arise among the vegetables and with the dish itself. this, as is the case with many other caribbean dishes, is a remnant of west african cuisine.

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.

Side, Snack, Appetizer

Chả giò

Chả giò (vietnamese: [ca᷉ː jɔ̂]), or nem rán (see also egg rolls), also known as fried spring roll, is a popular dish in vietnamese cuisine and usually served as an appetizer in europe and north america, where there are large vietnamese diaspora. it is ground meat, usually pork, wrapped in rice paper and deep-fried.

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.

Side, Snack, Appetizer

Chiquetaille de morue

Shredded or flaked fish in a spicy vinaigrette, for example, cod, herring

Dessert, Sweet

Clafoutis

Clafoutis (french pronunciation: ​[klafuti]; occitan: clafotís [klafuˈtis] or [kʎafuˈtiː]), sometimes spelled clafouti in anglophone countries, is a baked french dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. the clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. a traditional limousin clafoutis contains not only the flesh of the cherries used, but also the nut-like kernels in the stones. cherry kernels contain benzaldehyde, the compound responsible for the dominant flavour in almond extract. they also contain a small amount of amygdalin, a cyanogenic glycoside - a compound potentially capable of releasing cyanide if consumed, but non-toxic in small quantities.

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.

Dessert, Sweet

Comtesse

Small shortbread cookie, serve with champagne, fruit salad, fruit sorbet

Side, Snack, Appetizer

Couac

Small cassava balls similar to couscous

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.

Main

Crepe

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Dessert, Sweet

Crepe

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Main

Curry

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.

Dessert, Sweet

Dizé milé

Half moon-shaped pastry filled with pastry cream

Main

Duck

In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family anatidae, found in both fresh and salt water. duck is eaten in many cuisines around the world. it is a high-fat, high-protein meat rich in iron. duckling nominally comes from a juvenile animal, but may be simply a menu name. one species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. the pekin duck is another livestock breed of importance, particularly in north america. magret refers specifically to the breast of a mulard or muscovy (or barbary) duck that has been force fed to produce foie gras.

Side, Snack, Appetizer

Dumplings

Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), often wrapped around a filling. the dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines.

Main

Fish

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

Side, Snack, Appetizer

Foie gras

Foie gras (english: (listen), french: [fwa ɡʁɑ]; french for 'fat liver') is a specialty food product made of the liver of a duck or goose. according to french law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). foie gras is a popular and well-known delicacy in french cuisine. its flavour is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. foie gras is sold whole or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. french law states that "foie gras belongs to the protected cultural and gastronomical heritage of france."the technique of gavage dates as far back as 2500 bc, when the ancient egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. today, france is by far the largest producer and consumer of foie gras, though there are producers and markets worldwide, particularly in other european nations, the united states, and china.gavage-based foie gras production is controversial, due mainly to the animal welfare concerns about force-feeding, intensive housing and husbandry, and enlarging the liver to 10 times its usual volume. a number of countries and jurisdictions have laws against force-feeding, as well as the production, import, or sale of foie gras.

Dessert, Sweet

Fondant au chocolat

Molten chocolate cake is a popular dessert that combines the elements of a chocolate cake and a soufflé. its name derives from the dessert's liquid chocolate center, and it is also known as chocolate moelleux (from french for "soft"), chocolate lava cake, or simply lava cake. it should not be confused with chocolate fondant, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate (but not on the plate). it is a type of self-saucing pudding.

Main

Fricassée

Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavoured with the cooking stock. fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.

Dessert, Sweet

Fruit

Acerola cherry, banana, cayenne cherry, chadeck, clementine, ginger, guava, lemon, mandarin, mango, oranges, papaya, parépou, passionfruit, rambutan, spondias dulcis (plum), starfruit

Side, Snack, Appetizer

Fruit

Acerola cherry, banana, cayenne cherry, chadeck, clementine, ginger, guava, lemon, mandarin, mango, oranges, papaya, parépou, passionfruit, rambutan, spondias dulcis (plum), starfruit

Drink

Fruit juice

Banana, ginger, guava, lemon, mango, papaya, passionfruit, starfruit

Dessert, Sweet

Fruit salad

Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either their own juices or a syrup. in different forms, fruit salad can be served as an appetizer, a side salad. when served as an appetizer, a fruit salad is sometimes known as a fruit cocktail (often connoting a canned product), or fruit cup (when served in a small container). there are many types of fruit salad, ranging from the basic (no nuts, marshmallows, or dressing) to the moderately sweet (waldorf salad) to the sweet (ambrosia salad). another "salad" containing fruit is a jello salad, with its many variations. a fruit cocktail is well-defined in the us to mean a well-distributed mixture of small diced pieces of (from highest percentage to lowest) peaches, pears, pineapple, grapes, and cherry halves. fruit salad may also be canned (with larger pieces of fruit than a cocktail).

Dessert, Sweet

Galette des rois

A king cake, also known as a three kings cake, is a cake associated in many countries with epiphany. its form and ingredients are variable, but in most cases a fève (lit. 'fava bean') such as a figurine, often said to represent the christ child, is hidden inside. after the cake is cut, whoever gets the fève wins a prize. modern fèves can be made of other materials, and can represent various objects and people.

Dessert, Sweet

Gateau

Cake, many different types

Dessert, Sweet

Gateau au yaourt

Yogurt cake

Side, Snack, Appetizer

Gaufres

A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. there are many variations based on the type of waffle iron and recipe used. waffles are eaten throughout the world, particularly in belgium, which has over a dozen regional varieties. waffles may be made fresh or simply heated after having been commercially cooked and frozen.

Main

Gibier

Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation ("sporting"), or for trophies. the species of animals hunted as game varies in different parts of the world and by different local jurisdictions, though most are terrestrial mammals and birds. fish caught non-commercially (recreational fishing) are also referred to as game fish.

Side, Snack, Appetizer

Giraumon

Pumpkin or squash

Main

Goose

A goose (pl: geese) is a bird of any of several waterfowl species in the family anatidae. this group comprises the genera anser (the grey geese and white geese) and branta (the black geese). some other birds, mostly related to the shelducks, have "goose" as part of their names. more distantly related members of the family anatidae are swans, most of which are larger than true geese, and ducks, which are smaller. the term "goose" may refer to either a male or female bird, but when paired with "gander", refers specifically to a female one (the latter referring to a male). young birds before fledging are called goslings. the collective noun for a group of geese on the ground is a gaggle; when in flight, they are called a skein, a team, or a wedge; when flying close together, they are called a plump.

Main

Jambon de Noël

Christmas ham

Side, Snack, Appetizer

Kalawang

Green mango salad

Drink

La Belle Cabresse

Local rum made in french guiana

Drink

La Cayennaise rum

Main

Lamb

Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ovis aries. a sheep in its first year is a lamb and its meat is also lamb. the meat from sheep in their second year is hogget. older sheep meat is mutton. generally, "hogget" and "sheep meat" are not used by consumers outside norway, new zealand, south africa and australia. hogget has become more common in england, particularly in the north (lancashire and yorkshire) often in association with rare breed and organic farming. in south asian and caribbean cuisine, "mutton" often means goat meat. at various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. the stronger-tasting mutton is now hard to find in many areas, despite the efforts of the mutton renaissance campaign in the uk. in australia, the term prime lamb is often used to refer to lambs raised for meat. other languages, for example french, spanish, italian and arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, lechazo in spanish refers to meat from milk-fed (unweaned) lambs.

Main

Langouste

Spiny lobsters, also known as langustas, langouste, or rock lobsters, are a family (palinuridae) of about 60 species of achelate crustaceans, in the decapoda reptantia. spiny lobsters are also, especially in australia, new zealand, ireland, south africa, and the bahamas, called crayfish, sea crayfish, or crawfish ("kreef" in south africa), terms which elsewhere are reserved for freshwater crayfish.

Side, Snack, Appetizer

Lentils

The lentil (lens culinaris or lens esculenta) is an edible legume. it is an annual plant known for its lens-shaped seeds. it is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each. as a food crop, the majority of world production comes from canada (33%) and india (25%), producing 58% combined of the world total. in cuisines of the indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as daal are often cooked into a thick curry/gravy that is usually eaten with rice or rotis.

Main

Oyster

Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. in some species, the valves are highly calcified, and many are somewhat irregular in shape. many, but not all oysters are in the superfamily ostreoidea. some types of oysters are commonly consumed (cooked or raw), and in some locales are regarded as a delicacy. some types of pearl oysters are harvested for the pearl produced within the mantle. windowpane oysters are harvested for their translucent shells, which are used to make various kinds of decorative objects.

Side, Snack, Appetizer

Pain au beurre

Butter bread

Dessert, Sweet

Pain au beurre

Butter bread

Main

Pimentade de poisson

Fish in a spicy tomato-based sauce

Drink

Planter's Punch

Planter's punch is an iba official cocktail made of jamaican rum, fresh lime juice, and sugar cane juice.the cocktail has been said to have originated at the planters hotel in charleston, south carolina, but actually originated in jamaica. the september 1878 issue of the london magazine fun listed the recipe as follows:

Main

Porc fumé

Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the paleolithic era. smoking adds flavor, improves the appearance of meat through the maillard reaction, and when combined with curing it preserves the meat. when meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. interest in barbecue and smoking is on the rise worldwide.

Main

Pork

Curry, jerk, chops, ribs, roast

Side, Snack, Appetizer

Poudre de colombo

Curry powder made with cloves, coriander, cumin, fenugreek, mustard, pepper, turmeric, used with poulet colombo (chicken colombo)

Main

Poulet boucané

Chicken smoked over sugar cane

Main

Poulet colombo

Main

Poulet fumé

Smoked chicken

Drink

Rhum Cœur de Chauffe

Side, Snack, Appetizer

Rice and beans

Rice and beans is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. the grain and legume combination provides several important nutrients and many calories, and both foods are widely available. the beans are usually seasoned, while the rice may be plain or seasoned. the two components may be mixed together, separated on the plate, or served separately.

Side, Snack, Appetizer

Riz

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.

Side, Snack, Appetizer

Roti

Roti (also known as chapati) is a round flatbread native to the indian subcontinent. it is popular in india, sri lanka, pakistan, nepal, bangladesh, maldives, myanmar, malaysia, indonesia, singapore, thailand, guyana, suriname, jamaica, trinidad and tobago, mauritius and fiji. it is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. roti is consumed in many countries worldwide. its defining characteristic is that it is unleavened. naan from the indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. like breads around the world, roti is a staple accompaniment to other foods.

Side, Snack, Appetizer

Samoussa

A samosa () is a fried or baked pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. it may take different forms, including triangular, cone, or half-moon shapes, depending on the region. samosas are often accompanied by chutney, and have origins in medieval times or earlier. samosas are a popular entrée, appetizer, or snack in the cuisines of south asia, the middle east, central asia, east africa and their diasporas. the english word samosa derives from hindi word 'samosa' (hindi: समोसा), traceable to the middle persian word sanbosag (سنبوسگ) 'triangular pastry'. similar pastries are called sambusak in arabic; medieval arabic recipe books sometimes spell it sambusaj. the spelling samoosa is used in south africa.

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).

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Shark

Sharks are a group of elasmobranch fish characterized by a cartilaginous skeleton, five to seven gill slits on the sides of the head, and pectoral fins that are not fused to the head. modern sharks are classified within the clade selachimorpha (or selachii) and are the sister group to the rays. however, the term "shark" has also been (incorrectly) used to refer to extinct members of the subclass elasmobranchii, which are technically outside the selachimorpha clade. notable examples of improper classification include cladoselache, and various other members of the chondrichthyes class like the holocephalid eugenedontidans. under this broader definition, the earliest known sharks date back to more than 420 million years ago. acanthodians are often referred to as "spiny sharks"; though they are not part of chondrichthyes proper, they are a paraphyletic assemblage leading to cartilaginous fish as a whole. since then, sharks have diversified into over 500 species. they range in size from the small dwarf lanternshark (etmopterus perryi), a deep sea species that is only 17 centimetres (6.7 in) in length, to the whale shark (rhincodon typus), the largest fish in the world, which reaches approximately 12 metres (40 ft) in length. sharks are found in all seas and are common to depths up to 2,000 metres (6,600 ft). they generally do not live in freshwater, although there are a few known exceptions, such as the bull shark and the river shark, which can be found in both seawater and freshwater. sharks have a covering of dermal denticles that protects their skin from damage and parasites in addition to improving their fluid dynamics. they have numerous sets of replaceable teeth.several species are apex predators, which are organisms that are at the top of their food chain. select examples include the tiger shark, blue shark, great white shark, mako shark, thresher shark, and hammerhead shark. sharks are caught by humans for shark meat or shark fin soup. many shark populations are threatened by human activities. since 1970, shark populations have been reduced by 71%, mostly from overfishing.

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Shrimp

Shrimp are crustaceans with elongated bodies and a primarily swimming mode of locomotion – most commonly caridea and dendrobranchiata of the decapod order, although some crustaceans outside of this order are referred to as "shrimp". more narrow definitions may be restricted to caridea, to smaller species of either group or to only the marine species. under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. any small crustacean which resembles a shrimp tends to be called one. they swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.shrimp are widespread and abundant. there are thousands of species adapted to a wide range of habitats. they can be found feeding near the seafloor on most coasts and estuaries, as well as in rivers and lakes. to escape predators, some species flip off the seafloor and dive into the sediment. they usually live from one to seven years. shrimp are often solitary, though they can form large schools during the spawning season.they play important roles in the food chain and are an important food source for larger animals ranging from fish to whales. the muscular tails of many shrimp are edible to humans, and they are widely caught and farmed for human consumption. commercial shrimp species support an industry worth 50 billion dollars a year, and in 2010 the total commercial production of shrimp was nearly 7 million tonnes. shrimp farming became more prevalent during the 1980s, particularly in china, and by 2007 the harvest from shrimp farms exceeded the capture of wild shrimp. there are significant issues with excessive bycatch when shrimp are captured in the wild, and with pollution damage done to estuaries when they are used to support shrimp farming. many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). larger shrimp are more likely to be targeted commercially and are often referred to as prawns, particularly in britain.

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Smoked fish

Smoked fish is fish that has been cured by smoking. foods have been smoked by humans throughout history. originally this was done as a preservative. in more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste and flavour imparted by the smoking process.

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

Sorbet

Sorbet (), also called "water ice", is a frozen dessert made from sugar-sweetened water with flavoring – typically fruit juice, fruit purée, wine, liqueur or honey. generally sorbets do not contain dairy ingredients, while the sherbets do.

Side, Snack, Appetizer

Sweet potato

The sweet potato or sweetpotato (ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, convolvulaceae. its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. the young shoots and leaves are sometimes eaten as greens. cultivars of the sweet potato have been bred to bear tubers with flesh and skin of various colors. sweet potato is only distantly related to the common potato (solanum tuberosum), both being in the order solanales. although darker sweet potatoes are often referred to as "yams" in parts of north america, the species is not a true yam, which are monocots in the order dioscoreales.sweet potato is native to the tropical regions of the americas. of the approximately 50 genera and more than 1,000 species of convolvulaceae, i. batatas is the only crop plant of major importance—some others are used locally (e.g., i. aquatica "kangkong"), but many are poisonous. the genus ipomoea that contains the sweet potato also includes several garden flowers called morning glories, though that term is not usually extended to i. batatas. some cultivars of i. batatas are grown as ornamental plants under the name tuberous morning glory, and used in a horticultural context.

Drink

Tafia

Tafia (probably an alteration of ratafia, via aphesis) is a kind of rum made from sugarcane juice. it is typically unaged whereas rum is typically aged in wooden barrels to reduce the level of fusel. most of the fusel is absorbed in the first two years. premium rums are aged for a longer period, incidentally increasing the evaporation of ethanol.

Drink

Ti' punch

Ti' punch (haitian creole: ti ponch, [ti pɔ̃ʃ]; french: petit ponch) literally meaning "small punch," is a rum-based mixed drink that is especially popular in martinique, guadeloupe, haiti, french guiana, réunion, and other french-speaking caribbean islands. it is also the national cocktail of martinique and guadeloupe. it is very similar to the daiquiri, which is usually identified with cuba, and the caipirinha, identified with brazil. a major difference with the daiquiri is that the ti' punch contains little lime juice, the lime element is mostly zest.the drink is traditionally made with white rhum agricole, lime, and cane syrup. while aged rhum agricole can be used in place of white rhum agricole, other fruit flavors may be added on top of the lime, and sugar may be substituted for cane syrup, a ti' punch can only be made with rhum agricole.

Main

Turkey

The turkey is a large bird in the genus meleagris, native to north america. there are two extant turkey species: the wild turkey (meleagris gallopavo) of eastern and central north america and the ocellated turkey (meleagris ocellata) of the yucatán peninsula in mexico. males of both turkey species have a distinctive fleshy wattle, called a snood, that hangs from the top of the beak. they are among the largest birds in their ranges. as with many large ground-feeding birds (order galliformes), the male is bigger and much more colorful than the female. the earliest turkeys evolved in north america over 20 million years ago. they share a recent common ancestor with grouse, pheasants, and other fowl. the wild turkey species is the ancestor of the domestic turkey, which was domesticated approximately 2,000 years ago.

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Veal

Veal is the meat of calves, in contrast to the beef from older cattle. veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. generally, veal is more expensive by weight than beef from older cattle. veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese.

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Wild game

Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation ("sporting"), or for trophies. the species of animals hunted as game varies in different parts of the world and by different local jurisdictions, though most are terrestrial mammals and birds. fish caught non-commercially (recreational fishing) are also referred to as game fish.

Breakfast

Yaourt

Yogurt (uk: ; us: , from turkish: yoğurmak, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. the bacteria used to make yogurt are known as yogurt cultures. fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. cow's milk is the milk most commonly used to make yogurt. milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. the milk used may be homogenized or not. it may be pasteurized or raw. each type of milk produces substantially different results. yogurt is produced using a culture of lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus bacteria. in addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. some countries require yogurt to contain a specific amount of colony-forming units (cfu) of bacteria; in china, for example, the requirement for the number of lactobacillus bacteria is at least 1 million cfu per milliliter.to produce yogurt, milk is first heated, usually to about 85 °c (185 °f), to denature the milk proteins so that they do not form curds. after heating, the milk is allowed to cool to about 45 °c (113 °f). the bacterial culture is mixed in, and a warm temperature of 30–45 °c (86–113 °f) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.