220 Dishes

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Boerewors

Boerewors, (pronounced [ˈbuːrəˌvɔrs]) is a type of sausage which originated in south africa. it is an important part of south african, zimbabwean, botswana and namibian cuisine and is popular across southern africa. the name is derived from the afrikaans words boer ("farmer") and wors ("sausage"). according to south african government regulation, boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb, pork, or a mixture of lamb and pork. the other 10% is made up of spices and other ingredients. not more than 30% of the meat content may be fat. boerewors may not contain offal or any "mechanically recovered" meat pulp (as recovered through a process where meat and bone are mechanically separated).

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Chicken liver pate

Liver pâté is a pâté and meat spread popular in northern and eastern europe. made from finely or coarsely ground pork liver and lard, it is similar to certain types of french and belgian pâtés.

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Chorizo

Chorizo (, from spanish [tʃoˈɾiθo]; similar to but distinct from portuguese chouriço [ʃo(w)ˈɾisu]) is a type of pork sausage originating from the iberian peninsula. in europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. spanish chorizo and portuguese chouriço are distinctly different sausages, despite both getting their smokiness and deep red color from dried, smoked, red peppers (pimentón/pimentão).chorizo is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverages such as aguardiente. it is also used as a partial replacement for ground (minced) beef or pork.

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Droëwors

Droëwors (; afrikaans literally "dry sausage") is a southern african snack food, based on the traditional, coriander-seed spiced boerewors sausage. it is usually made as a dunwors (afrikaans for "thin sausage") rather than dikwors ("thick sausage"), as the thinner sausage dries quicker and is thus, less likely to spoil before it can be preserved. if dikwors is to be used, it is usually flattened to provide a larger surface area for drying. the recipe used for these dried sausages is similar to that for boerewors, though pork and veal are usually replaced by beef, as the former can go rancid when dried, mutton fat replaces the pork fat used in boerewors. drying makes the sausage ideal for unrefrigerated storage.droëwors is unusual among dried meats in being dried quickly in warm, dry conditions, unlike traditional droge worst and italian cured salumi, which are dried slowly in relatively cold and humid conditions. a further difference is that droëwors does not contain a curing agent as found in a traditional cured sausage. a direct result of this is that droëwors should not be kept in moist conditions as mold can begin to form more easily than would happen with a cured sausage. this product is related both in name and in nature to the dutch droge worst, also known as metworst.

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Jamon

Jamón (spanish pronunciation: [xaˈmon], pl. jamones) is a kind of dry-cured ham produced in spain. it is one of the most globally recognized food items of spanish cuisine. it is also regularly a component of tapas.most jamón is commonly called jamón serrano in spain.jamón is the spanish word for ham. as such, other ham products produced or consumed in spanish-speaking countries may also be called by this name.

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Polony

A bologna-like pork, beef and/or chicken sausage, this processed meat sausage is different from chikanda, also called african polony, which is a vegetarian loaf made from orchid tubers, peanuts, chilies and baking soda

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Cottage cheese

Cottage cheese is a curdled milk product with a mild flavor and a creamy, non-homogeneous, soupy texture. it is also known as curds and whey. it is made from cow's milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keeping the curds loose. an important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. cottage cheese is not aged. cottage cheese can be low in calories compared to other types of cheese, making it popular among dieters and some health devotees, similar to yogurt. it can be used with a wide variety of foods such as yogurt, fruit, toast, granola, in salads, as a dip, and as a replacement for mayonnaise.

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Paneer

Paneer (pronounced [/pəˈnɪə(r)/]), also known as ponir (pronounced [po̯ni̯r]) or indian cottage cheese, is a fresh acid-set cheese common in the indian subcontinent (bangladesh, bhutan, india, maldives, nepal, pakistan and sri lanka) made from cow or buffalo milk. it is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. its acid-set form (curd) before pressing is called chhena.

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Chutney

A chutney is a spread in the cuisines of the indian subcontinent. chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. a common variant in anglo-indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some indian sweet chutneys). vinegar was added to the recipe for english-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or else to be sold as a commercial product. indian pickles use mustard oil as a pickling agent, but anglo-indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.

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Onion chutney

A chutney is a spread in the cuisines of the indian subcontinent. chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. a common variant in anglo-indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some indian sweet chutneys). vinegar was added to the recipe for english-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or else to be sold as a commercial product. indian pickles use mustard oil as a pickling agent, but anglo-indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.

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Red chilli chutney

Spicy chutney made with red chili peppers

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Amadumbe

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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Dal

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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Fruit

Kei apple, milkwood, marula fruit, medlar, mobola plum, monkey orange, num-num

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Hominy

Hominy (spanish: maíz molido; literally meaning "milled corn") is a food produced from dried maize (corn) kernels that have been treated with an alkali, in a process called nixtamalization (nextamalli is the nahuatl word for "hominy"). "lye hominy" is a type of hominy made with lye.

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Kalaharituber

Kalaharituber is a fungal genus in the family pezizaceae. it is a monotypic genus, whose single truffle-like species, kalaharituber pfeilii, is found in the kalahari desert, which spans the larger part of botswana, the east of namibia and the northern cape province of south africa.

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Potato

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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Vegetables

Beans, beets, cabbage, carrots, greens, morogo (greens), onions, potatoes, pumpkin, sweet potatoes, tomatoes

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Basmati

Basmati, pronounced ['bɑːsmət̪iː], is a variety of long, slender-grained aromatic rice which is traditionally grown in india, pakistan, bangladesh and nepal. as of 2019, india accounted for 65% of the international trade in basmati rice, while pakistan accounted for the remaining 35%. many countries use domestically grown basmati rice crops; however, basmati is geographically exclusive to certain districts of india and pakistan.according to the indian government agency apeda, a rice variety is eligible to be called basmati if it has a minimum average precooked milled rice length of 6.61 mm (0.260 in) and average precooked milled rice breadth of up to 2 mm (0.079 in), among other parameters.

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Green 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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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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Watermelon salad

Watermelon salad is a summer salad made with watermelon, and usually mint, feta and a simple vinaigrette dressing, with other ingredients like cucumber and red onion. olives or baby arugala can be added. there are many variations, with some adding tomatoes and parsley together with the mint. some versions omit the vinaigrette and serve it simply with olive oil and a splash of lemon juice. goat cheese can be substituted for the feta, and additionally satsuma fruits and chopped pecans can be added to the basic salad.

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Tahini dressing

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Alfredo sauce

Fettuccine alfredo (italian pronunciation: [fettut'tʃiːne alˈfreːdo]) or fettuccine al burro ("fettuccine with butter") is an italian pasta dish of fresh fettuccine tossed with butter and parmesan cheese (italian: pasta al burro e parmigiano). as the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta. the dish is named after alfredo di lelio, who featured the dish at his restaurant in rome in the early to mid-20th century; the "ceremony" of preparing it tableside was an integral part of the dish.the dish became widespread and eventually spread to the united states, where it remains popular. the recipe has evolved, and its commercialized version—with heavy cream and other ingredients—is now ubiquitous. in the u.s., it is often served as a main course, sometimes garnished with chicken or other ingredients. in italy, meanwhile, fettuccine al burro is generally considered home cooking, and the pasta dish or the sauce named "alfredo" are unknown and generally scoffed at by italian writers.

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Au jus

Au jus (french: [o ʒy]) is a french culinary term meaning "with juice". it refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. in french cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. in american cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.

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Avgolemono

Avgolemono (greek: αυγολέμονο or αβγολέμονο) or egg–lemon is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. they are found in greek, arab, sephardic jewish, turkish, balkan and jewish-italian cuisine. in sephardic jewish cuisine, it is called agristada or salsa blanco, and in jewish-italian, bagna brusca, brodettato, or brodo brusco. in arabic, it is called tarbiya or beida bi-lemoune 'egg with lemon'; and in turkish terbiye. it is also widely used in balkan cuisine.

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Bacon jam

Bacon jam is a bacon-based relish, similar to the austrian starter verhackertes. it is made through a process of slow cooking the bacon, along with onions, vinegar, brown sugar and spices, before mixing in a food processor. bacon jam, like fruit jams, requires a certain level of sugars to be officially labelled 'jam'.

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Bechamel

Bechamel sauce ( french: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. bechamel may also be referred to as besciamella (italy), besamel (greece), or white sauce (u.s.). french, italian and greek bechamel sauce recipes include salt and nutmeg as a seasoning base.bechamel sauce is one of the "mother sauces" of french cuisine.

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Cheese sauce

Bechamel sauce ( french: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. bechamel may also be referred to as besciamella (italy), besamel (greece), or white sauce (u.s.). french, italian and greek bechamel sauce recipes include salt and nutmeg as a seasoning base.bechamel sauce is one of the "mother sauces" of french cuisine.

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Cream sauce

Bechamel sauce ( french: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. bechamel may also be referred to as besciamella (italy), besamel (greece), or white sauce (u.s.). french, italian and greek bechamel sauce recipes include salt and nutmeg as a seasoning base.bechamel sauce is one of the "mother sauces" of french cuisine.

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Beurre blanc

Beurre blanc ("white butter" in french) is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally muscadet) and shallots into which softened whole butter is whisked in off the heat to prevent separation. the small amount of emulsifiers naturally found in butter are used to form an oil-in-water emulsion. although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce. this sauce originates in loire valley cuisine.

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Bread sauce

A bread sauce is a british warm or cold sauce made with milk, which is thickened with bread crumbs, typically eaten with roast chicken or also turkey.

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Brown sauce

Brown sauce is a condiment commonly served with food in the united kingdom and ireland, normally dark brown in colour. the taste is either tart or sweet with a peppery taste similar to that of worcestershire sauce. brown sauce is typically eaten with meals such as full breakfasts, bacon sandwiches and chips. a combination of malt vinegar (or water) and brown sauce known simply as sauce or chippy sauce is popular on fish and chips in edinburgh, scotland.

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Buffalo sauce

A spicy sauce made for chicken wings, made with cayenne pepper, hot sauce, melted butter, chicken wings are commonly served with celery and carrot sticks, and ranch or blue cheese dressing

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Butterscotch sauce

Sweet butterscotch flavored sauce, serve with ice cream, pound cake

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Carbonara sauce

A hollandaise-style sauce made with eggs, hard cheese such as pecorino romano, pancetta or guanciale, pepper, commonly served with pasta

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Chermoula

Chermoula (berber: tacermult or tacermilt, arabic: شرمولة) or charmoula is a marinade and relish used in algerian, libyan, moroccan and tunisian cooking. it is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables.

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Chili oil

Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. different types of oil and hot peppers are used, and other components may also be included. it is commonly used in chinese cuisine, southeast asian cuisine, and elsewhere. it is particularly popular in western chinese cuisines such as sichuan cuisine, hunan cuisine, guizhou cuisine, and shaanxi cuisine where it is used as an ingredient in cooked dishes as well as a condiment. it is sometimes used as a dip for meat and dim sum. it is also employed in the korean chinese noodle soup dish jjamppong.chili oil is typically red in color. it is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. other spices may be included such as sichuan pepper, garlic, or paprika. commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar. recipes targeted to western cooks also suggest other popular oils such as rapeseed, grapeseed or peanut, and any dried or fresh chili peppers. the solids typically settle to the bottom of the container in which it is stored. when using chili oil, the cook or diner may choose how much of the solids to use; sometimes only the oil is used, without any solids. chili oil is easy to prepare, and is also commercially available in glass jars or bottles.

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Chocolate sauce

Chocolate syrup is a sweet, chocolate-flavored condiment. it is often used as a topping or dessert sauce for various desserts, such as ice cream, or mixed with milk to make chocolate milk or blended with milk and ice cream to make a chocolate milkshake. chocolate syrup is sold in a variety of consistencies, ranging from a thin liquid that can be drizzled from a bottle to a thick sauce that needs to be spooned onto the dessert item. chocolate syrup is also used to top puddings and cakes. some restaurants use an artistic drizzling of chocolate syrup to decorate servings of cheesecake or cake, along with other decorations such as cocoa powder, powdered sugar or chocolate shavings. some brands of chocolate syrup are marketed as chocolate milk syrup (e.g., nesquik). other brands are marketed as ice cream sundae toppings.

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Chocolate syrup

Chocolate syrup is a sweet, chocolate-flavored condiment. it is often used as a topping or dessert sauce for various desserts, such as ice cream, or mixed with milk to make chocolate milk or blended with milk and ice cream to make a chocolate milkshake. chocolate syrup is sold in a variety of consistencies, ranging from a thin liquid that can be drizzled from a bottle to a thick sauce that needs to be spooned onto the dessert item. chocolate syrup is also used to top puddings and cakes. some restaurants use an artistic drizzling of chocolate syrup to decorate servings of cheesecake or cake, along with other decorations such as cocoa powder, powdered sugar or chocolate shavings. some brands of chocolate syrup are marketed as chocolate milk syrup (e.g., nesquik). other brands are marketed as ice cream sundae toppings.

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Chrain

Chrain (czech: křen; slovak: chren; german: meerrettich or kren; polish: chrzan; romanian: hrean; russian: хрен, romanized: khren; ukrainian: хрiн, romanized: khrin; yiddish: כריין, romanized: khreyn; hebrew: חזרת, romanized: khazeret; meaning "horseradish" in all these languages) is a spicy paste made of grated horseradish. it is a common condiment for meat and fish dishes in eastern and central european cuisines (slovene, northern croatian, belarusian, czech, slovak, german (especially bavarian), polish, romanian, latvian, lithuanian, russian, ukrainian and ashkenazi jewish cuisine). chrain comes from yiddish כריין, which is in turn a loanword from slavic languages.there are two common forms of chrain in the slavic and ashkenazi jewish cuisines. white chrain consists of grated horseradish and vinegar, and sometimes sugar and salt, while red chrain includes the addition of beetroot. these types of chrain are distinct from other horseradish-based condiments in that they are pareve (contain no dairy products), making it acceptable at both meat and dairy meals according to jewish dietary law. in contrast, many central european varieties include cream, while some russian recipes call for chrain with smetana (sour cream). there are also varieties including apples, lingonberry, cranberry and oranges. the use of chrain in eastern and central european cuisines jewish communities is ancient, and is first attested in writing from the 12th century. though it has had several historical uses, chrain is most commonly associated in modern times with gefilte fish, for which it is considered an essential condiment. in eastern and central european cuisines chrain is a typical condiment for various fish dishes, as well as for meat and fish zakuski, such as kholodets (aspic) and beef tongue.

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Coffee sauce

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

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Coffee syrup

Coffee milk is a drink made by mixing coffee syrup or coffee extract and milk together in a manner similar to chocolate milk. it is the official state drink in rhode island.

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Coulis

Sweet or savory sauce made with puréed and strained fruits or vegetables, used with meats, soup, vegetable dishes, desserts

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Cranberry sauce

Cranberry sauce or cranberry jam is a sauce or relish made out of cranberries, commonly served as a condiment or a side dish with thanksgiving dinner in north america and christmas dinner in the united kingdom and canada. there are differences in flavor depending on the geography of where the sauce is made: in europe it is generally slightly sour-tasting, while in north america it is typically more heavily sweetened.