47 Dishes

Side, Snack, Appetizer

Bakabana

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

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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.

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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).

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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.

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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).

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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.

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Brong brong

Puffed rice snack

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Dal puri

Roti flatbread with a yellow spit pea filling

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Goedangan

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

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Huzarensalade

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

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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.

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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.

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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.

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Pejeh

Peanut and coconut crackers

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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.

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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.

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Potato salad

Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. in american restaurants, it is generally considered a side dish, and usually accompanies the main course.

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Rijst

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.

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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.

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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.

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Zult

Head cheese or brawn is a cold cut terrine or meat jelly that originated in europe. however it is popular in the united states among the african-american and white population. in southern louisiana, hog's head cheese is a specialty that used to be a deli and butcher shop staple. it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. despite its name the dish is not a cheese and contains no dairy products. the parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder. variations of head cheese exist throughout europe and the rest of the world, with differences in construction and ingredients. a version pickled with vinegar is known as souse. historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled. meat jellies made this way were commonly a peasant food and have been made since the middle ages. modern head cheese recipes may require additional gelatin, or more often need to be reduced to set properly.

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Fasjong

Chinese-style pork sausage

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Zoutvlees

Cured salted beef

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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.

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Samosa

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.

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Amsoi

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

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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.

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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.

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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.

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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.

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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.

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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.

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Kouseband

Long green beans

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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.

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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.

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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.

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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.

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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.

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Pompoen

A pumpkin is a cultivar of winter squash that is round with smooth, slightly ribbed skin, and is most often deep yellow to orange in coloration. the thick shell contains the seeds and pulp. the name is most commonly used for cultivars of cucurbita pepo, but some cultivars of cucurbita maxima, c. argyrosperma, and c. moschata with similar appearance are also sometimes called "pumpkins".native to north america (northeastern mexico and the southern united states), pumpkins are one of the oldest domesticated plants, having been used as early as 7,000 to 5,500 bc. pumpkins are widely grown for food, as well as for aesthetic and recreational purposes. pumpkin pie, for instance, is a traditional part of thanksgiving meals in canada and the united states, and pumpkins are frequently carved as jack-o'-lanterns for decoration around halloween, although commercially canned pumpkin purée and pumpkin pie fillings are usually made from varieties of winter squash different from the ones used for jack-o'-lanterns.

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Sopropo

Momordica charantia (commonly called bitter melon; goya; bitter apple; bitter gourd; bitter squash; balsam-pear; with many more names listed below) is a tropical and subtropical vine of the family cucurbitaceae, widely grown in asia, africa, and the caribbean for its edible fruit. its many varieties differ substantially in the shape and bitterness of the fruit. bitter melon originated in africa where it was a dry-season staple food of ǃkung hunter-gatherers. wild or semi-domesticated variants spread across asia in prehistory, and it was likely fully domesticated in southeast asia. it is widely used in the cuisines of east asia, south asia, and southeast asia.

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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.

Side, Snack, Appetizer

Tayer

Xanthosoma sagittifolium, the arrowleaf elephant ear, arrowleaf elephant's ear, malanga or american taro, is a species of tropical flowering plant in the genus xanthosoma, which produces an edible, starchy corm. cultivars with purple stems or leaves are also variously called blue taro, purplestem taro, purplestem tannia, and purple elephant's ear among others. taro is a different species that belongs to the genus colocasia.

Side, Snack, Appetizer

Telo

Fried cassava

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.

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.