37 Dishes

Side, Snack, Appetizer

Abala

Steamed savory black-eyed pea mixture cooked inside banana leaves, or in an oven

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Ablo

In ghana cuisine, banku ( (listen)) is a cooked slightly fermented mixture of corn-dough and cassava-dough made into single serving balls. banku is different from any of the akple product forms indigenous to the ewes. it is a ghanaian of gadangme (or ga) descent dish which is cooked by a mixture of fermented corn and cassava dough in hot water into a smooth, whitish paste, served with soup, okra stew or a pepper sauce with fish.it is preferred by the people of the southern regions of ghana; the ewe people, the fante people and the ga-adangbe people but also eaten across the other regions in ghana. the gadangme (or ga) people have a softer variation of the food which they call banku, while the fante people have a little drier variant of the dish they call ɛtsew.

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Accara

Black-eyed pea fritters, served with sosu kaani habanero hot sauce

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Alloco

Fried plantains, serve with chilies and onions

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Attieke

Fermented cassava couscous, serve with fried or smoked fish, onions, tomatoes and chili peppers

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Banana fritters

A banana fritter is a fritter made by deep frying battered banana or plantain in hot oil. it is a common dish across southeast asia and the indian subcontinent.

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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.

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Coconut rice

Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. as both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from the indian subcontinent, southeast asia, south america, central america, east africa, the caribbean and oceania.

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Couscous

Couscous (arabic: كُسْكُس kuskus; berber languages: ⵙⴽⵙⵓ, romanized: seksu) – sometimes called kusksi or kseksu – is a maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.: 18 couscous is a staple food throughout the maghrebi cuisines of algeria, tunisia, mauritania, morocco, and libya.: 250  it was integrated into french and european cuisine at the beginning of the twentieth century, through the french colonial empire and the pieds-noirs of algeria. in 2020, couscous was added to unesco's intangible cultural heritage list.

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Croquette

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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Dates

Fruit from the date palm. a common snack, dessert.

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Gofio

Gofio is a sort of canarian flour made from roasted grains (typically wheat or certain varieties of maize) or other starchy plants (e.g. beans and, historically, fern root), some varieties containing a little added salt. gofio has been an important ingredient in canarian cooking for some time, and canarian emigrants have spread its use to the caribbean (notably in cuba, dominican republic, puerto rico, and venezuela) and the western sahara. there are various ways to use it, such as kneading, dissolving in soup, and baking. it can also be used as a thickener. it is also found in argentina, uruguay, and chile, where it is known as harina tostada and is employed in a wide variety of recipes. the gofio commercially available in the canary islands is always finely ground, like ordinary flour, despite the definition given in the spanish dictionary of the royal academy. it can't be seen at shops other than the canary islands. because protected designation of origin,but you can buy it at mail order.

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Guedj

Salted, fermented and dried fish, used to flavor dishes

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Merveille

Merveilles are a kind of beignet typical of the atlantic coast of south west france; gascony, bordelais, charentes, périgord as well as the vallée d'aoste and suisse romande. they are also known in new orleans. they are a twisted raised pastry similar to the lyon bugnes, and resembling a pennsylvania fastnacht. merveilles are typically fried in duck fat.

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Ndambé

Stewed black-eyed peas, may also contain meat, sweet potatoes, commonly served on bread as a breakfast sandwich

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Olives

The olive, botanical name olea europaea, meaning 'european olive' in latin, is a species of small tree or shrub in the family oleaceae, found traditionally in the mediterranean basin. when in shrub form, it is known as olea europaea 'montra', dwarf olive, or little olive. the species is cultivated in all the countries of the mediterranean, as well as in australia, new zealand, north and south america and south africa. olea europaea is the type species for the genus olea. the olive's fruit, also called an "olive", is of major agricultural importance in the mediterranean region as the source of olive oil; it is one of the core ingredients in mediterranean cuisine. the tree and its fruit give their name to the plant family, which also includes species such as lilac, jasmine, forsythia, and the true ash tree. hundreds of cultivars of the olive tree are known. olive cultivars may be used primarily for oil, eating, or both. olives cultivated for consumption are generally referred to as "table olives". about 90% of all harvested olives are turned into oil, while about 10% are used as table olives.

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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.

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Salade niçoise

Salade niçoise (french pronunciation: ​[saˈlad niˈswaz]), salada nissarda in the niçard dialect of the occitan language, insalata nizzarda in italian, is a salad that originated in the french city of nice. it is traditionally made of tomatoes, hard-boiled eggs, niçoise olives and anchovies or tuna, dressed with olive oil, or in some historical versions, a vinaigrette. it has been popular worldwide since the early 20th century, and has been prepared and discussed by many chefs. delia smith called it "one of the best combinations of salad ingredients ever invented" and gordon ramsay said that "it must be the finest summer salad of all".it can be served either as a composed salad or as a tossed salad. freshly cooked or canned tuna may be added. for decades, traditionalists and innovators have disagreed over which ingredients should be included; traditionalists exclude cooked vegetables. the salad may include raw red peppers, shallots, artichoke hearts and other seasonal raw vegetables. raw green beans harvested in the spring, when they are still young and crisp, may be included. however, cooked green beans and potatoes are commonly served in variations of salade niçoise that are popular around the world.

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Salatu niebe

Black-eyed pea salad, made with black-eyed peas, tomatoes, bell peppers, cucumbers

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Xooñ

Blackened rice crust from the bottom of the pan

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Yete

Dried fermented sea snails, used in thieboudienne

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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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Batbout

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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Tapalapa

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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Merguez

Merguez (, from kabyle: amergaz, lit. 'like man' am argaz) is a red, spicy mutton- or beef-based fresh sausage in maghrebi cuisine. since the late 20th century, it has been popular in france and great britain due to the large algerian populations.merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. it is heavily spiced with cumin and chili pepper or harissa, which give it its characteristic piquancy and red color, as well as other spices such as sumac, fennel and garlic. merguez is usually eaten grilled. while not in traditional maghrebi couscous, it is often used in couscous royal in france. it is also eaten in sandwiches and with french fries.

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Fataya

Small savory pies filled with fish, beef, vegetables

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Pastel

A pastel (plural: pastéis) is a typical brazilian fast-food dish, consisting of half-circle or rectangle-shaped thin crust pies with assorted fillings, fried in vegetable oil. the result is a crispy, brownish fried pie. the most common fillings are ground meat, mozzarella, catupiry, heart of palm, codfish, cream cheese, chicken and small shrimp. pastéis with sweet fillings such as guava paste with minas cheese, banana and chocolate also exist. the pastel is classified in brazilian cuisine as a salgado (savoury snack). it is traditionally sold on the streets, in open-air marketplaces, or in fast-food shops known as pastelarias. it is popularly said to have originated when chinese people adapted their traditional "spring rolls" to the brazilian taste, by using local ingredients. the recipe was later popularized by japanese immigrants that during world war ii tried to pretend to be chinese to escape from the prejudice japanese people were facing because of the japanese alliance during the war. another theory was that japanese immigrants adapted chinese fried wontons to sell as snacks at weekly street markets. a common beverage to drink with pastéis is caldo de cana, a sugarcane juice.it is also known as pastel de feira (plural: pastéis de feira).

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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.

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Arachides

Arachis is a genus of about 70 species of annual and perennial flowering plants in the family (fabaceae), native to south america, and was recently assigned to the informal monophyletic pterocarpus clade of the dalbergieae. at least one species, the peanut (arachis hypogaea), is a major food crop species of global importance; some of the other species are cultivated for food to a small extent in south america. other species such as a. pintoi are cultivated worldwide as forage and soil conditioner plants, with the leaves providing high-protein feed for grazing livestock and a nitrogen source in agroforestry and permaculture systems. arachis species, including the peanut, are used as food plants by some lepidoptera species, including the flame shoulder, nutmeg, and turnip moth.

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Fonio

Fonio is the term for two cultivated grasses in the genus digitaria that are notable crops in parts of west africa. they are millets with small grains.fonio is a nutritious food with a favorable taste. it is consumed mainly in west african countries, where it is also cultivated. the global fonio market was 673,000 tonnes in 2016. guinea annually produces the most fonio in the world, accounting for over 75% of the world's production in 2019. the name fonio (borrowed by english from french) is from wolof foño.in december 2018, the european commission approved commercialization of fonio as a novel food in the european union, after submission by the italian company obà food to manufacture and market new food products.

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Fruit

Avocado, coconuts, dates, guavas, mandarins, mangoes, olives, papaya, pineapples, plantains

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Gombo

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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Vegetables

Black-eyed peas (cowpeas, niebe), cabbage, carrots, cassava, cauliflower, eggplant, ginger, lentils, okra, onions, scotch bonnet peppers, squash, sweet potatoes, tomatoes, turnips

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Sauce verte

Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the spanish and italian salsa verde, the french sauce verte, the german grüne soße or frankfurter grie soß (frankfurt dialect), the british mint sauce and greensauce, and the argentinian chimichurri.: 354 the mexican salsa verde, though also called a "green sauce", is instead based on tomatillos and is commonly cooked; the new mexico version uses a green chile base.

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Sosu kaani

Scotch bonnet pepper sauce, serve with accara (black-eyed pea fritters), fried snacks

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Tomato Mother Sauce

Tomato sauce (also known as salsa roja in spanish or salsa di pomodoro in italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for mexican salsas and italian pasta dishes. tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need of thickeners such as roux or masa. all of these qualities make them ideal for simple and appealing sauces. in countries such as the united kingdom, india, australia, new zealand, and south africa, the term tomato sauce is used to describe a condiment similar to what americans call tomato ketchup. in some of these countries, both terms are used for the condiment.

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Suya spice

Seasoning made with powdered peanuts, corn flour, red pepper, ginger, salt, used with kebabs (suya, souya)