220 Dishes

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Rice salad

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Rissole

A rissole (from latin russeolus, meaning reddish, via french in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. the filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entrée, main course, or side dish. in australia and new zealand, a rissole is patty of minced meat and other ingredients, without a pastry covering but often covered in a breadcrumb coating, similar to hamburg steak and salisbury steak.

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Roasted peanuts

The peanut (arachis hypogaea) also known as the groundnut, goober (us), pindar (us) or monkey nut (uk), is a legume crop grown mainly for its edible seeds. it is widely grown in the tropics and subtropics, being important to both small and large commercial producers. it is classified as both a grain legume and, due to its high oil content, an oil crop. world annual production of shelled peanuts was 44 million tonnes in 2016, led by china with 38% of the world total. atypically among legume crop plants, peanut pods develop underground (geocarpy) rather than above ground. with this characteristic in mind, the botanist carl linnaeus gave peanuts the specific epithet hypogaea, which means "under the earth". the peanut belongs to the botanical family fabaceae (or leguminosae), commonly known as the legume, bean, or pea family. like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules. the capacity to fix nitrogen means peanuts require less nitrogen-containing fertilizer and improve soil fertility, making them valuable in crop rotations. peanuts are similar in taste and nutritional profile to tree nuts such as walnuts and almonds, and, as a culinary nut, are often served in similar ways in western cuisines. the botanical definition of a nut is "a fruit whose ovary wall becomes hard at maturity". using this criterion, the peanut is not a nut. however, peanuts are usually categorized as nuts for culinary purposes and in common english more generally.

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Roasted potatoes

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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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Rusk

A rusk is a hard, dry biscuit or a twice-baked bread. it is sometimes used as a teether for babies. in some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. in the uk, the name also refers to a wheat-based food additive.

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Salad

A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. they are often dressed, and typically served at room temperature or chilled, though some can be served warm. garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. other types include bean salad, tuna salad, fattoush, greek salad (vegetable-based, but without leafy greens), and sōmen salad (a noodle-based salad). salads may be served at any point during a meal: appetizer salads—light, smaller-portion salads served as the first course of the meal side salads—to accompany the main course as a side dish; examples include potato salad and coleslaw main course salads—usually containing a portion of one or more high-protein foods, such as meat, fish, eggs, legumes, or cheese dessert salads—sweet salads containing fruit, gelatin, sweeteners or whipped creamwhen a sauce is used to flavor a salad, it is generally called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a creamy dairy base.

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Sauerkraut

Sauerkraut (; german: [ˈzaʊɐˌkʁaʊt] (listen), lit. "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. it has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. it is one of the best-known national dishes in germany. although in english-speaking countries it is known under its german name, it is also widely known in eastern europe and other places (see below). for example in russia "k`islaya kap`usta" (кислая капуста) or "kv`ashenaya kap`usta" (квашеная капуста) has been a traditional and ubiquitous dish from ancient times.

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Smoked trout

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Spring roll

Spring rolls are rolled appetizers or dim sum commonly found in chinese and other southeast asian cuisines. the kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region's culture. they are filled with vegetables and other ingredients.

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Stywe pap

Stiff cornmeal porridge, common with meats, stews and curries

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Sweet potato salad

Sweet potato salad (arabic: سلطة البطاطا الحلوة) is an arab salad, made typically of sweet potato, onion, olive oil, mashed garlic, salt, ground pepper, grated ginger, black pepper, cinnamon sticks, raisins, coriander, ground sugar, and water. it is very popular in the arab world, especially in the maghreb as well in the levant, specifically in lebanon.

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Tapas

A tapa (spanish pronunciation: [ˈtapa]) is an appetizer or snack in spanish cuisine. tapas may be cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid, or patatas bravas). in some bars and restaurants in spain and across the globe, tapas have evolved into a more sophisticated cuisine. tapas can be combined to make a full meal. in some central american countries, such snacks are known as bocas. in parts of mexico, similar dishes are called botanas.

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Umfino

Pap (cornmeal porridge) and mixed vegetables such as greens, cabbage, potatoes, onions, turnips, nettles

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Umphokoqo

Crumbly pap (cornmeal porridge) in amasi (sour milk), serve cold

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Vetkoek

Vetkoek (, afrikaans: [ˈfɛtkuk]) is a traditional south african fried dough bread. the vetkoek forms part of south african culture. it is similar to the caribbean johnny cake, the dutch oliebol, and the mexican sopaipillas. another similar south african recipe is amagwinya, the xhosa name for this fried dough ball. but this version can either be sweet or savoury, unlike vetkoek. the word vetkoek literally means "fat cake" in afrikaans. it is similar in shape to a doughnut without a hole, and is made with a yeast dough. vetkoeks vetkoek are also often made alongside a curry mince, which is stuffed inside. also known as a curry bunnie when stuffed with mince in the cape provinces. this is possibly its most popular accompaniment. vetkoek is commonly sold at family-owned takeaway restaurants and african festivals and cultural events. vetkoek is a popular meal for many people living in south africa where it is served plain or with a filling and is hot and is sold by a wide variety of small trading businesses, hawkers at taxi ranks, roadside vendors, and fast food shops located throughout south africa, namibia and botswana.

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Yorkshire pudding

Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water. a common british side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components of the meal. as a first course, it can be served with onion gravy. for a main course, it may be served with meat and gravy, and is part of the traditional sunday roast, but can also be filled with foods such as bangers and mash to make a meal. sausages can be added to make toad in the hole. the 18th-century cookery writer hannah glasse is the first to use the term "yorkshire pudding" in print. yorkshire puddings are similar to popovers, an american light roll made from basically the same recipe, and to dutch baby pancakes.

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Amadumbe bread

Colocasia esculenta is a tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro (), among many other names (see § names and etymology below). it is the most widely cultivated species of several plants in the family araceae that are used as vegetables for their corms, leaves, and petioles. taro corms are a food staple in african, oceanic, and south asian cultures (similar to yams), and taro is believed to have been one of the earliest cultivated plants.

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Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

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Brioche

Brioche (, also uk: , us: , french: [bʁijɔʃ]) is a bread of french origin whose high egg and butter content gives it a rich and tender crumb. chef joël robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." it has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. brioche is considered a viennoiserie because it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of viennoiserie. brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

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Challah

Challah (, hebrew: חַלָּה ḥallā [χa'la] or [ħal'lɑ]; plural: challot, challoth or challos) is a special bread of ashkenazi jewish origin, usually braided and typically eaten on ceremonial occasions such as shabbat and major jewish holidays (other than passover). ritually acceptable challah is made of dough from which a small portion has been set aside as an offering. challah may also refer to the dough offering. the word is biblical in origin, though originally referred only to the dough offering. similar braided breads such as kalach and vánočka are found across eastern europe.

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Ciabatta

Ciabatta (, italian: [tʃaˈbatta]; literally "slipper") is an italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in adria, province of rovigo, veneto, italy, in response to the popularity of french baguettes. ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. ciabatta is made with a strong flour and uses a much wetter dough than traditional french bread.while panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta are known as panini (plural of panino) outside italy.

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Cloud bread

Pancake-shaped bread substitute that is gluten-free and low-carb, made with eggs, cream cheese or yogurt, and cream of tartar

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Coconut bread

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Dombolo

Dombolo, (also known as umbhako, ujeqe, dipapata in setswana and rostile in xhosa), is a traditional south african steamed bread. it is a popular staple food in many homes within south africa. the bread is prepared in a container in a pot of boiling water. it differs from the traditional dumpling in that it is prepared using yeast instead of baking powder. there are different variations of the dish around south africa. in the zulu culture, dombolo is cooked on top of a stew rather than on its own in a separate pot. that variation of the steamed bread is known amongst the zulus as ujeqe. dombolo is often consumed with different kinds of side dishes such as chicken stew, beef stew, oxtail stew, lamb stew, or tripe.dombolo can be made using cake flour and placed on top of a stew to soak in the stew's flavours.

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Hot cross bun

A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and has been traditionally eaten on good friday in the united kingdom, ireland, australia, new zealand, south africa, canada, india, pakistan and the united states. they are available all year round in some places, including the uk.the bun marks the end of the christian season of lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of jesus, and the spices inside signifying the spices used to embalm him at his burial and may also include orange peel to reflect the bitterness of his time on the cross.

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Matzo

Matzah or matzo (hebrew: מַצָּה, romanized: maṣṣā, pl. matzot or ashk. matzos) is an unleavened flatbread that is part of jewish cuisine and forms an integral element of the passover festival, during which chametz (leaven and five grains that, per jewish law, are self-leavening) is forbidden. as the torah recounts, god commanded the israelites (modernly, jews and samaritans) to eat only unleavened bread during the seven day passover festival. matzah can be either soft like a pita loaf or crispy. only the crispy variety is produced commercially because soft matzah has a very short shelf life. matzah meal is crispy matzah that has been ground to a flour-like consistency. matzah meal is used to make matzah balls, the principal ingredient of matzah ball soup. sephardic jews typically cook with matzah itself rather than matzah meal. matzah that is kosher for passover is limited in ashkenazi tradition to plain matzah made from flour and water. the flour may be whole grain or refined grain, but must be made from one of five grains: wheat, spelt, barley, rye, or oat. some sephardic communities allow matzah to be made with eggs and/or fruit juice to be used throughout the holiday.

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Mealie bread

Mealie bread or sweetcorn bread is a type of south african cuisine. it is sweetened bread baked with creamed corn, traditionally buttered and eaten while still hot out of the oven. the bread is prepared with mealies, which is an african version of maize. traditionally, it is packed into metal cocoa cans, lidded, and then steamed in the can. in eswatini, it is a common street food.

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Mosbolletjies

Sweet buns made with must, grape juice just beginning to ferment

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No knead bread

No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. it is characterized by a low yeast content and a very wet dough. some recipes improve the quality of the crust by baking the bread in a dutch oven or other covered vessel.

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Papadum

A papadam or appalam is an indian deep fried dough of black gram bean flour, either fried or cooked with dry heat (flipped over an open flame) until crunchy. other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. papad is typically served as an accompaniment to a meal in india, pakistan, bangladesh, nepal, sri lanka and the caribbean or as an appetizer, often with a dip such as chutneys or toppings, such as chopped onions and chili peppers, or they may be used as an ingredient in sabjis.

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Paratha

Paratha (pronounced [pəˈɾɑːtʰɑː]) is a flatbread native to the indian subcontinent, prevalent throughout the modern-day nations of india, sri lanka, pakistan, nepal, bangladesh, maldives, myanmar, malaysia, singapore, mauritius, fiji, guyana, suriname, and trinidad and tobago where wheat is the traditional staple. paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (punjabi), porota (in bengali), paratha (in odia, hindi, malayalam), palata (pronounced [pəlàtà]; in myanmar), porotha (in assamese), forota (in sylheti), farata (in mauritius and the maldives), roti canai, prata (in southeast asia), paratha, buss-up shut, oil roti (in the anglophone caribbean).

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Peanut butter bread

A depression-era no-yeast bread, may also be made with chocolate chips, bananas, nutella

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Pita

Pita ( or us: ) or pitta (british english), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the mediterranean, middle east, and neighboring areas. it includes the widely known version with an interior pocket, also known as arabic bread (arabic: خبز عربي; khubz ʿarabī), in england, greek bread is used for pocket versions such as the greek pita, are used for barbecues to a souvlaki wrap. the western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of arab khubz (bread).

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Potbrood

Potbrood ("pot bread") is bread first made by the boer settlers of what is now south africa. potbrood was traditionally baked in a cast-iron pot (also known as a dutch oven) in a pit made in the ground and lined with hot coals. today potbrood is often made at a braai by packing charcoal or wood coals around a cooking pot.

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Pumpernickel

Pumpernickel (english: ; german: [ˈpʊmpɐˌnɪkl̩]) is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. it is sometimes made with a combination of rye flour and whole rye grains ("rye berries"). at one time it was traditional peasant fare, but largely during the 20th century various forms became popular through delicatessens and supermarkets. present-day european and north american pumpernickel differ in several characteristics, including the use of additional leaveners. the north american version may have coloring and flavoring agents, added wheat flour, a higher baking temperature, and a dramatically shortened baking time.

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Puri

Puri (sometimes spelled as poori) is a deep-fried bread made from unleavened whole-wheat flour that originated in the indian subcontinent. it is eaten for breakfast or as a snack or light meal. it is usually served with a savory curry or bhaji, as in puri bhaji, but may also be eaten with sweet dishes. puris are most commonly served as breakfast and snacks. it is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in hindu prayer as prasadam.

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Roosterkoek

Bread cooked on a grill over an open fire, common at braais

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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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Rye bread

Rye bread is a type of bread made with various proportions of flour from rye grain. it can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. rye bread was considered a staple through the middle ages. many different types of rye grain have come from north-central, western, and eastern european countries such as iceland, germany, austria, denmark, sweden, norway, finland, estonia, latvia, lithuania, poland, belarus, ukraine, russia, the netherlands, belgium, france, and the czech republic and is also a specialty in the canton of valais in switzerland. around 500 ad, the germanic tribe of saxons settled in britain and introduced rye, which was well-suited to its temperate climates.

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Soetsuurdeeg brood

Salt-rising yeast bread

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Stokbrood

In south africa, stokbrood is bread cooked on a stick over a fire, in the netherlands, stokbrood is baguette

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Sweet bread

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Thepla

Thepla (gujarati: થેપલા) is a soft indian flatbread typical of gujarati cuisineit is typically enjoyed as a breakfast, or can be eaten for snacks. it can also be served as a side dish with a meal, or as a snack in the late afternoon. thepla can be made with wheat flour, besan (gram flour), methi (fenugreek leaves) and other spices. thepla can be enjoyed together with dahi (yogurt), red garlic chutney and chhundo (sweet mango pickle).

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Biltong

Biltong is a form of dried, cured meat that originated in southern african countries (south africa, zimbabwe, malawi, namibia, botswana and zambia). various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. the cut may also vary, either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. it is related to beef jerky in that they are both spiced, dried meats; however, the typical ingredients, taste and production processes may differ. the word biltong is from the dutch bil ("buttock") and tong ("strip" or "tongue").