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Bonaire

Bonaire is a Dutch island in the Leeward Antilles in the Caribbean Sea. Its capital is the port of Kralendijk, on the west (leeward) coast of the island. Aruba, Bonaire and Curaçao form the ABC islands off the coast of Venezuela. The islands have an arid climate that attracts visitors seeking warm, sunny weather all year round.

Featured Dishes from Bonaire

Bakes

Bakes

Fried bake is a Caribbean dish. Many West Indian nations including Trinidad and Tobago, Guyana, Saint Lucia, Saint Vincent and the Grenadines, Dominica 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.

Bread

Bread

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Cereal

Cereal

Breakfast cereal is a breakfast food made from processed cereal grains. It is traditionally eaten as part of breakfast, or a snack food, primarily in Western societies. Although warm cereals like oatmeal and grits have the longest history, ready-to-eat cold cereals appeared around the late 19th century and are most often served with dairy products, traditionally cow's milk. They can also be paired with yogurt or plant-based milks, or eaten plain. Fruit or nuts are sometimes added. Many cereals are produced via extrusion.

Cocoa tea

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Coffee

Coffee

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways . Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Eggs

Eggs

Humans and their hominid relatives have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens.

Fruit

Fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering . Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and other animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; humans and many other animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.

Fruit juice

Fruit juice

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, such as smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation . The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption on average increases with a country's income level.

Pancakes

Pancakes

A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A crêpe is a thin pancake of Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.

Pastechi

Pastechi

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, other Southern European countries, Latin American countries, and the Philippines. The name comes from the Spanish empanar , and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying. The origin of empanadas is unknown, but they are thought to have originated in 7th century Galicia, a region in northwest Spain.

Appeltaart

Appeltaart

Bolo borracho

Bolo borracho

A rum cake or black cake is a type of dessert cake which contains rum. In most of the Caribbean, rum cakes are a traditional holiday season dessert, descended from the holiday puddings . Traditionally, dried fruit is soaked in rum for months and then added to dough prepared with sugar which has been caramelized by boiling in water. The result, also known as "black cake", is similar to a fruitcake, with a lighter texture. In Guyana, Trinidad and Tobago, Jamaica and other parts of the Caribbean, fruits are preserved in cherry brandy or rum to be used in the making of black cake. Black cake is traditionally associated with Christmas and weddings in Guyana, Jamaica, and Trinidad and Tobago. On the mainland United States, rum cakes have been popular since at least the 1970s. While many island travelers go out of their way to pick up a Caribbean variety, more and more small U.S. companies are competing, much the way that craft beers are competing with the large beer manufacturers. Some offer baked-to-order rum cakes. Some infuse the rum directly into their cakes (instead of glazing). Many appear to have a decades-old special recipe. In Puerto Rico, rum cake is called Bizcocho de Ron, and is a sponge cake, so as to absorb the rum. If fruit is added to it, it is fresh or dried. Raisins and sultanas may be soaked in rum for one day or one night. Bizcochos de Ron are given as gifts during the holiday season.[citation needed]

Bolo di anasa

Bolo di anasa

An upside-down cake is a cake that is baked "upside-down" in a single pan, with its toppings at the bottom of the pan. When removed from the oven, the finished upside-down preparation is flipped over and de-panned onto a serving plate, thus "righting" it, and serving it right-side up. An upside-down cake is a cake that is baked "upside-down" in a single pan—usually a skillet—with the eventual toppings placed in the bottom of the pan. When removed from the oven, the finished upside-down preparation is flipped over and de-panned onto a serving plate. Flipping the cake before serving puts the right-side up, so that the ingredients that were in the bottom of the pan are the toppings. Usually chopped or sliced fruits—such as apples, cherries, peaches, or pineapples—butter, and sugar are placed on the bottom of the pan before the batter is poured in, so that they form a baked-on topping after the cake is inverted. A simple cottage pudding cake batter may be used. The first American recipes for upside-down cake, using prunes, appeared in newspapers in 1923.

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Bolo di banana

Plantain cake, made with brown sugar, raisins, cinnamon, allspice, sherry

Bolo di cashupete

Bolo di cashupete

Cashew nut cake

Bolo di chateau

Bolo di chateau

Chocolate cake or chocolate gâteau is a cake flavored with melted chocolate, cocoa powder, or both. It can also have other ingredients such as fudge, vanilla creme, and other sweeteners. The history of chocolate cake goes back to the 17th century, when cocoa powder from the Americas was added to traditional cake recipes.

Bolo di dadel

Bolo di dadel

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Bolo di frigidaire

Pineapple trifle, made with sponge cake, pineapple, cherries, vanilla, butter and rum, common during New Year's

Bolo di manteka

Bolo di manteka

Bolo di pinda

Bolo di pinda

Bolo di tres lechi

Bolo di tres lechi

A tres leches cake , dulce de tres leches, also known as pan tres leches (lit. 'three-milk bread') or simply tres leches, is a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and whole milk. The cake is popular throughout Latin America as of recent years but its origins trace to Nicaragua. Tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk. Its Macedonian variety is referred to as trileče. Its Albanian and Turkish varieties are referred to as trileçe.

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Bolo ponche crema

Eggnog trifle cake

Bolo pretu

Bolo pretu

Dark fruit cake with alcohol, made with dried fruit, rum, cognac, cherry cordial, port wine

Cheesecake

Cheesecake

Cheesecake is a dessert made with a soft fresh cheese , eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked, and is usually refrigerated. Vanilla, spices, lemon, chocolate, pumpkin, or other flavors may be added to the main cheese layer. Additional flavors and visual appeal may be added by topping the finished dessert with fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup, or other ingredients.

Cocada

Cocada

Cocada are a traditional coconut confectionery found in many parts of Latin America and Europe. They are particularly popular in Argentina, Bolivia, Brazil, Colombia, Chile, the Dominican Republic, Cuba, Spain, Mexico, Panama, Venezuela Ecuador And Goa Former Estado da Índia Portuguesa. They are oven baked but are served at room temperature to provide their chewy and soft texture. Made with eggs and shredded coconut, cocadas come in a variety of colors due to the modern use of food coloring, however the traditional variations are golden brown. They are often garnished with almonds, either whole or chopped. There are hundreds of cocadas recipes, from the typical hard, very sweet balls to cocadas that are almost the creamy texture of flan. Other fruit, often dried, can be added to the cocadas to create variety, which will also lend to a wide spectrum of cocada colors. Cocadas are mentioned as early as 1878 in Peru. In Colombia and Mexico, Conserva de coco are sold not only as artisan candies from shops, but commonly on the streets, out of baskets, and particularly on the beaches, by men or women who carry them on large aluminum trays. In Uruguay, they are commonly sold in bakeries under the name of coquitos, the more delicate versions include a cherry on the top and syrup coating, sometimes they fill the boxes of assorted masas.

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Currants roll

Rolled pastry with a sweet currant filling

Gelato

Gelato

Gelato is the common word in Italian for all types of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert. Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other types of frozen desserts, giving it a density and richness that distinguishes it from other ice creams. In Italian, gelato means simply 'frozen' and is the generic word for any type or style of ice cream. In English, however, the term has come to be used to refer to a specific style of ice cream derived from the Italian artisanal tradition.

Ice cream

Ice cream

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures . It becomes more malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, sundaes, milkshakes, and ice cream cakes—or in baked items such as Baked Alaska.

Pastry

Pastry

Pastry refers to a variety of doughs , as well as the sweet and savoury baked goods made from them. These goods are often called pastries as a synecdoche, and the dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as bakers' confectionery. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word pastisserie referred to anything, such as a meat pie, made in dough (paste, later pâte) and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. The precise definition of the term pastry varies based on location and culture. Common doughs used to make pastries include filo dough, puff pastry, choux pastry, short dough, pâte brisée, pâte sucrée, and other enriched doughs. Pastries tend to have a delicate texture, often flaky or crumbly, and rich flavor—simple breads are thus excluded from the pastry category. Pastries also tend to be baked.

Quesillo

Quesillo

Quesillo refers to different Latin American, Spanish, and Filipino foods or dishes depending on the country: Argentine quesillo is a notable product of the Calchaquíes and Lerma valleys. It dates back to the Spanish conquest when European and traditional Creole recipes were combined. It is made by hand with cow's milk or goat through a process known as "filado" or spinning, which grants the product its distinctive characteristics.

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Sopi di binja

Dessert soup with red wine and prunes

Beer

Beer

Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grains—most commonly malted barley, although wheat, maize , rice, and oats are also used. The fermentation of the starch sugars in the wort produces ethanol and carbonation in the beer. Beer is one of the oldest alcoholic drinks in the world, the most widely consumed, and the third most popular drink after water and tea.(p 1) Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops. In commercial brewing, natural carbonation is often replaced with forced carbonation. Some of the earliest writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating it, and "The Hymn to Ninkasi", a prayer to the Mesopotamian goddess of beer, a recipe for it.

Cocoa tea

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Coffee

Coffee

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways . Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Fruit juice

Fruit juice

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, such as smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation . The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption on average increases with a country's income level.

Mauby

Mauby

Mauby, also known as madi, maví, mobi, mabi, and maubi, is a tree bark-based beverage grown, and widely consumed, in the Caribbean. It is made with sugar and the bark and/or fruit of certain species in the genus Colubrina including Colubrina elliptica and Colubrina arborescens, a small tree native to the northern Caribbean and south Florida. Recipes usually include other ingredients as well, spices such as aniseed being very common. Mauby was traditionally a fermented beverage made in small batches, but is now predominantly a commercial non-fermented soft drink. Haiti and the Dominican Republic are two of the largest Caribbean exporters of the bark and leaves. Often the drink is fermented using a portion of the previous batch, while sometimes it is consumed unfermented. Mauby is often bought as a pre-made syrup and then mixed with water to the consumer's taste, but many make it themselves at home or purchase it from neighbourhood producers or street sellers. Its taste is initially sweet, somewhat like root beer, but changes to a prolonged, but not astringent bitter aftertaste. To many, it is an acquired taste, and has been known to cause an initial laxative reaction unexpected to many first-time drinkers. In Puerto Rico the drink is also called mavi champán (champagne mauby) because the drink is fermented, causing it to foam. This process is made by mixing an older batch with a new batch. Mauby bark and leaves are boiled with ginger, avocado leaves, brown sugar and other spices. The drink is then placed in a tight sealed bottle and left out in the sun for 6-8 hours. The drink is then placed in a dark cool place left to ferment up to a week. Ginger has a significant role in the fermentation process.

Tamarind juice

Tamarind juice

Tamarind is a leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. The genus Tamarindus is monotypic, meaning that it contains only this species. It belongs to the family Fabaceae. The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. The pulp is also used in traditional medicine and as a metal polish. The tree's wood can be used for woodworking and tamarind seed oil can be extracted from the seeds. Tamarind's tender young leaves are used in South Indian and Filipino cuisine. Because tamarind has multiple uses, it is cultivated around the world in tropical and subtropical zones.

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Tekibon

Cactus alcohol, similar to tequila, several flavors, for example, ginger, mango

Baka stoba

Baka stoba

Bami

Bami

Mie goreng , also known as bakmi goreng, is an Indonesian stir-fried noodle dish. It is made with thin yellow noodles stir-fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Ubiquitous in Indonesia, it is sold by food vendors from street hawkers (warungs) to high-end restaurants. In Indonesia, where mi goreng is one of the most widespread simple dishes, the dish's origin is associated with Chinese Indonesian cuisine. Chinese influences are evident in Indonesian food such as bakmi, mi ayam, pangsit, bakso, lumpia, kwetiau goreng, and mi goreng. The dish is derived from Chinese chow mein and is believed to have been introduced by Chinese immigrants in Indonesia. Despite being influenced by Chinese cuisine, mi goreng in Indonesia has a definite Indonesian taste and has been heavily integrated into Indonesian cuisine, through, for example, the application of sweet soy sauce that adds mild sweetness, a sprinkle of fried shallots, and spicy sambal. Pork and lard are eschewed in favour of shrimp, chicken, or beef to cater to the Muslim majority. Mi goreng is traditionally made with yellow wheat noodles, stir-fried with chopped shallots, onion, and garlic with soy sauce seasoning, egg, vegetables, chicken, meat, or seafood. However, other versions might use dried instant noodles instead of fresh yellow wheat noodles. A common practice in Indonesia is the inclusion of powdered instant noodle seasonings, along with eggs and vegetables. Authentic mi goreng uses fresh ingredients and spices; however, bottled instant spice paste might be used for practical reasons.

Barracuda

Barracuda

A barracuda is a large, predatory, ray-finned fish known for its fearsome appearance and ferocious behaviour. The barracuda is a saltwater fish of the genus Sphyraena, the only genus in the family Sphyraenidae, which was named by Constantine Samuel Rafinesque in 1815. It is found in tropical and subtropical oceans worldwide ranging from the eastern border of the Atlantic Ocean to the Red Sea, on its western border the Caribbean Sea, and in tropical areas of the Pacific Ocean. Barracudas reside near the top of the water and near coral reefs and sea grasses. Barracudas are targeted by sport-fishing enthusiasts. The common name "barracuda" is derived from Spanish, with the original word being of possibly Cariban origin.

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Bonchi kora stoba

Stewed red kindey beans with salted meat, vegetables, spices

Cabrito stoba

Cabrito stoba

Calco stoba

Calco stoba

Chicken

Chicken

The chicken is a large and round short-winged bird, domesticated from the red junglefowl of Southeast Asia around 8,000 years ago. Most chickens are raised for food, providing meat and eggs; others are kept as pets or for cockfighting. Chickens are common and widespread domestic animals, with a total population of 23.7 billion as of 2018[update], and an annual production of more than 50 billion birds. A hen bred for laying can produce over 300 eggs per year. There are numerous cultural references to chickens in folklore, religion, and literature.

Cod

Cod

Cod is the common name for the demersal fish genus Gadus, belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus Gadus is commonly not called cod (Alaska pollock, Gadus chalcogrammus). The two most common species of cod are the Atlantic cod (Gadus morhua), which lives in the colder waters and deeper sea regions throughout the North Atlantic, and the Pacific cod (Gadus macrocephalus), which is found in both eastern and western regions of the northern Pacific. Gadus morhua was named by Linnaeus in 1758. (However, G. morhua callarias, a low-salinity, nonmigratory race restricted to parts of the Baltic, was originally described as Gadus callarias by Linnaeus.)

Cod stew

Cod stew

Conch

Conch

Conch is a common name of a number of different medium-to-large-sized sea snails. Conch shells typically have a high spire and a noticeable siphonal canal (in other words, the shell comes to a noticeable point on both ends). In North America, a conch is often identified as a queen conch, indigenous to the waters of the Gulf of Mexico and Caribbean. Queen conches are valued for seafood and are also used as fish bait. In the United States, a rule has been proposed to list the queen conch's conservation status as threatened.

Crab

Crab

Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax .[a] They live in all the world's oceans, in freshwater, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers on each arm. They first appeared during the Jurassic period, around 200 million years ago.

Curry

Curry

Curry is a dish with a sauce or gravy seasoned with spices, mainly associated with South Asian cuisine. It is not to be confused with leaves from the curry tree, although some curries do include curry leaves. Curry is prepared in the native cuisines of many Southeast Asian and East Asian countries.

Curry

Curry

Curry is a dish with a sauce or gravy seasoned with spices, mainly associated with South Asian cuisine. It is not to be confused with leaves from the curry tree, although some curries do include curry leaves. Curry is prepared in the native cuisines of many Southeast Asian and East Asian countries.

Fish

Fish

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

Fish and chips

Fish and chips

Fish and chips is a hot dish consisting of fried fish in batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures; it is not known who combined them. Often considered Britain's national dish, fish and chips is a common takeaway food in numerous other countries, particularly English-speaking and Commonwealth nations.

Flying fish

Flying fish

The Exocoetidae are a family of marine ray-finned fish in the order Beloniformes, known colloquially as flying fish or flying cod. About 64 species are grouped in seven genera. While they cannot fly in the same way a bird does, flying fish can make powerful, self-propelled leaps out of the water where their long wing-like fins enable gliding for considerable distances above the water's surface. The main reason for this behavior is thought to be to escape from underwater predators, which include swordfish, mackerel, tuna, and marlin, among others, though their periods of flight expose them to attack by avian predators such as frigate birds. Barbados is known as "the land of the flying fish" and the fish is one of the national symbols of the country. The Exocet missile is named after them, as variants are launched from underwater, and take a low trajectory, skimming the surface, before striking their targets.

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Galina stoba

Grilled chicken

Grilled chicken

Chicken cooked over a flame

Grilled fish

Grilled fish

Fish cooked over a flame

Grouper

Grouper

Groupers are fish of any of a number of genera in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes. Not all serranids are called "groupers"; the family also includes the sea basses. The common name "grouper" is usually given to fish in one of two large genera: Epinephelus and Mycteroperca. In addition, the species classified in the small genera Anyperidon, Cromileptes, Dermatolepis, Graciela, Saloptia, and Triso are also called "groupers". Fish in the genus Plectropomus are referred to as "coral groupers". These genera are all classified in the subfamily Epiphelinae. However, some of the hamlets , the hinds (genus Cephalopholis), the lyretails (genus Variola), and some other small genera (Gonioplectrus, Niphon, Paranthias) are also in this subfamily, and occasional species in other serranid genera have common names involving the word "grouper". Nonetheless, the word "grouper" on its own is usually taken as meaning the subfamily Epinephelinae.

Ham di pasco

Ham di pasco

Roasted Christmas ham

Hamburger

Hamburger

A hamburger, or simply a burger, is a dish consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon or chilis with condiments such as ketchup, mustard, mayonnaise, relish or a "special sauce", often a variation of Thousand Island dressing and are frequently placed on sesame seed buns. A hamburger patty topped with cheese is called a cheeseburger. Hamburgers are typically associated with fast-food restaurants and diners, but are also sold at various other restaurants, including more expensive high end establishments. There are numerous international and regional variations of hamburger. Some of the largest multinational fast-food chains have a burger as one of their core products: McDonald's Big Mac and Burger King's Whopper have become global icons of American culture.

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Kabes ku igra

Braised goat brains and liver

Karni stoba

Karni stoba

Beef stew with vegetables

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Keshi yena

Keshi yena is an Aruban and Curaçaoan main course dish, consisting of a large round ball of cheese stuffed with spiced meat , served steamed or baked. The dish is believed to have originated from Dutch Empire slaves of the Dutch West Indies stuffing leftover rinds of Gouda or Edam cheeses with meat table scraps. The name "keshi" is reported to be the Papiamento language rendering of kaas, "cheese" in Dutch. Modern keshi yena recipes typically include olives, raisins and chicken as ingredients in the stuffing. While some modern cooks prepare keshi yena in ramekins, others stick to the traditional method of baking the dish in an empty can of sausages, or by wrapping the cheese in plantain leaves.

Lionfish

Lionfish

Pterois is a genus of venomous marine fish, commonly known as lionfish, native to the Indo-Pacific. It is characterized by conspicuous warning coloration with red or black bands, and ostentatious dorsal fins tipped with venomous spines. Pterois radiata, Pterois volitans, and Pterois miles are the most commonly studied species in the genus. Pterois species are popular aquarium fish. P. volitans and P. miles are recent and significant invasive species in the west Atlantic, Caribbean Sea and Mediterranean Sea. Pterois was described as a genus in 1817 by German naturalist, botanist, biologist, and ornithologist Lorenz Oken. In 1856 the French naturalist Eugène Anselme Sébastien Léon Desmarest designated Scorpaena volitans, which had been named by Bloch in 1787 and which was the same as Linnaeus's 1758 Gasterosteus volitans, as the type species of the genus. This genus is classified within the tribe Pteroini of the subfamily Scorpaeninae within the family Scorpaenidae. The genus name Pterois is based on Georges Cuvier's 1816 French name, “Les Pterois”, meaning "fins" which is an allusion to the high dorsal and long pectoral fins.

Lobster

Lobster

Lobsters are malacostracans of the family Nephropidae or its synonym Homaridae. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in the coastal areas they populate. Commercially important species include two species of Homarus from the northern Atlantic Ocean and scampi —the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops.[citation needed]

Lomito

Lomito

Sirloin steak sandwich with cheese, ham, lettuce, tomato, fried egg, mayonnaise, aioli, mustard

Mahi

Mahi

The mahi-mahi or common dolphinfish (Coryphaena hippurus) is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide. Also widely called dorado (not to be confused with Salminus brasiliensis, a freshwater fish) and dolphin, it is one of two members of the family Coryphaenidae, the other being the pompano dolphinfish. These fish are most commonly found in the waters around the Gulf of Mexico, Costa Rica, Hawaii and the Indian Ocean. The name mahi-mahi comes from the Hawaiian language and means 'very strong', through the process of reduplication. By chance in Persian, mahi (ماهی) means 'fish', but the word mahi-mahi is Hawaiian. Though the species is also referred to as the common dolphinfish, the use of dolphin can be misleading as they are not closely related to dolphins; see Coryphaena for the possible etymologies of dolphinfish. In parts of the Pacific and along the English-speaking coast of South Africa, the mahi-mahi is commonly referred to by its name in Spanish, dorado. On the Mediterranean island of Malta, the mahi-mahi is referred to as the lampuka. In Indonesian, they are called ikan lemadang.

Marlin

Marlin

Marlins are fish from the family Istiophoridae, which includes 11 species. The family's common name is thought to derive from their resemblance to a sailor's marlinspike.

Mussel

Mussel

Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. The word "mussel" is frequently used to mean the bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads ("beard") to a firm substrate. A few species (in the genus Bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges.

Nasi goreng

Nasi goreng

Nasi goreng , literally meaning "fried rice" in both the Indonesian and Malay languages, is a Southeast Asian rice dish with pieces of meat and vegetables added. It can refer simply to fried pre-cooked rice, a meal including stir fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across Indonesia. Nasi goreng is sometimes described as Indonesian stir-fried rice, although it is also popular in Southeast Asia. Beyond the Malay Archipelago, it has gained popularity through Indonesian influence in Sri Lanka and via Indonesian immigrant communities in Suriname and the Netherlands. It is distinguished from other Asian fried rice recipes by its aromatic, earthy and smoky flavor, owed to generous amount of caramelised sweet soy sauce and powdered shrimp paste, and the taste is stronger and spicier compared to Chinese fried rice.

Oxtails

Oxtails

Oxtail soup is a soup made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen. Different versions of oxtail soup exist: an ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era; Korean; Chinese; a fried/barbecued oxtail combined with a soup variation which is a popular dish in Indonesia, where it is called sop buntut; and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices. Though translated literally as "oxtail soup" , this version of the dish is somewhere between a soup and a stew. One of the defining characteristics of oxtail soup is that it contains a large mass of solid ingredients rather than ingredients that have been diced or shredded, as is the norm with Chinese soup. Chunks of oxtail, potato, carrots, cabbage, tomato, and mushrooms are mixed in water, and salted to taste. The mixture should be heated at a slow boil, to allow time for the ingredients to release their flavors. In particular, the tomatoes and potatoes should largely disintegrate into the water, giving the broth a reddish-orange coloration and thickening it. As to be expected, oils from the oxtail lend most of the flavor. The soup is served with all of the ingredients. In the Hawaii version, the ingredients, preparation, and flavor is very reminiscent of Vietnamese pho broth. The broth has a sweet and subtle flavor of star anise, a common signature of oxtail soup in Hawaii popularized by Kapiolani Coffee Shop. In addition to star anise, common spices include ginger, onions, chen pi (dried citrus peel), peppercorns and bay leaves. Fish sauce or whisky are sometimes added to the broth. Raw peanuts, dried shiitake mushrooms, and mustard cabbage are often stewed with the soup. The soup is garnished with scallions and cilantro, with fresh grated ginger and soy sauce for dipping or as a condiment. Contemporary versions also offer the dish in the form of ramen and pho.

Oyster

Oyster

Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters, are in the superfamily Ostreoidea.

Panini

Panini

A panini is a sandwich made with Italian bread (such as ciabatta and michetta), usually served warm after grilling or toasting. In many English-speaking countries, the name panini is given to a grilled sandwich made using various breads, including baguette, ciabatta, focaccia, and michetta. The bread is cut horizontally and filled with deli ingredients such as cheese, ham, mortadella, salami, or other food, and often served warm after having been pressed by a warming grill. Panini is a word of Italian origin. In Italian, the noun panino ( Italian: [pa'niːno]; pl.: panini) is a diminutive of pane (lit. 'bread') and refers to a bread roll. Panino imbottito (lit. 'stuffed panino') refers to a sandwich, but the word panino is also often used alone to indicate a sandwich in general. Similar to a panino is a tramezzino, a triangular or square sandwich made up of two slices of soft white bread with the crusts removed.[citation needed]

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Papaya stoba

Papaya stew, made with green papaya, salted beef, pork tail, goat meat, potatoes, vegetables, spices

Pasta

Pasta

Many types, for example, lasagne, linguine with mixed seafood

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Pisca hasa

Pan-fried fish, commonly served with a tomato-based creole sauce

Pizza

Pizza

Pizza[a] is an Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven. The term pizza was first recorded in the year 997 AD, in a Latin manuscript from the southern Italian town of Gaeta, in Lazio, on the border with Campania. Raffaele Esposito is often credited for creating modern pizza in Naples. In 2009, Neapolitan pizza was registered with the European Union as a traditional speciality guaranteed dish. In 2017, the art of making Neapolitan pizza was added to UNESCO's list of intangible cultural heritage.

Pork ribs

Pork ribs

Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served. Several different types of ribs are available, depending on the section of the rib cage from which they are cut. Variations in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. The inner surface of the rib cage is covered by a layer of connective tissue that is difficult to cook tender; it is usually removed before marinating or cooking. Back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end due to the natural tapering of a pig's rib cage. The shortest bones are typically only about 8 centimetres (3 inches) and the longest is usually about 15 cm (6 in), depending on the size of the hog. A pig side has 15 - 16 ribs (depending on the breed), but usually, two or three are left on the shoulder when it is separated from the loin. A rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged) but can include up to 13 ribs, depending on how the butcher has prepared it. A typical commercial rack has 10–13 bones. If fewer than ten bones are present, butchers call them "cheater racks."

Prawn

Prawn

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs , some of which are edible. The term prawn is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. Shrimp in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. The terms shrimp and prawn themselves lack scientific standing. Over the years, the way they are used has changed, and in contemporary usage, the terms are almost interchangeable. The terms shrimp and prawn are common names, not scientific names. They are vernacular or colloquial terms, which lack the formal definition of scientific terms. They are not taxa, but are terms of convenience with little circumscriptional significance. There is no reason to avoid using the terms shrimp or prawn when convenient, but it is important not to confuse them with the names or relationships of actual taxa.

Sancochi di galinja

Sancochi di galinja

Sancocho is a traditional stew in several Caribbean cuisine and Latin American cuisines. Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Ecuador, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth. Canarian sancocho is a dish based on salted fish (usually cherne or corvina), parboiled potatoes, sweet potato (unpeeled and in large pieces) and mojo (red or green). Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region. Some top it off with fresh cilantro, onion and squeezed lime—a sort of "pico de gallo", minus the tomato. It is also served with a side of sliced avocado and a plate of white rice, which is usually dipped in with each spoonful of soup.

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Sanger di kabritu

Fried or stewed goat blood

Scallop

Scallop

Scallop [a] is a common name that encompasses various species of marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. However, the common name "scallop" is also sometimes applied to species in other closely related families within the superfamily Pectinoidea, which also includes the thorny oysters. Scallops are a cosmopolitan family of bivalves found in all of the world's oceans, although never in fresh water. They are one of the very few groups of bivalves to be primarily "free-living", with many species capable of rapidly swimming short distances and even migrating some distance across the ocean floor. A small minority of scallop species live cemented to rocky substrates as adults, while others attach themselves to stationary or rooted objects such as seagrass at some point in their lives by means of a filament they secrete called a byssal thread. The majority of species, however, live recumbent on sandy substrates, and when they sense the presence of a predator such as a starfish, they may attempt to escape by swimming swiftly but erratically through the water using jet propulsion created by repeatedly clapping their shells together. Scallops have a well-developed nervous system, and unlike most other bivalves all scallops have a ring of numerous simple eyes situated around the edge of their mantles.

Sea bass

Sea bass

Sea bass is a common name for a variety of different species of marine fish. Many fish species of various families have been called sea bass. In Ireland and the United Kingdom, the fish sold and consumed as sea bass is exclusively the European bass, Dicentrarchus labrax. Sometimes referred to as sea bass include the following: Family Serranidae

Seafood

Seafood

Seafood is the culinary name for food that comes from any form of sea life, prominently including fish and shellfish. Shellfish include various species of molluscs . The harvesting, processing, and consuming of seafoods are ancient practices with archaeological evidence dating back well into the Paleolithic. Findings in a sea cave at Pinnacle Point in South Africa indicate Homo sapiens (modern humans) harvested marine life as early as 165,000 years ago, while the Neanderthals, an extinct human species contemporary with early Homo sapiens, appear to have been eating seafood at sites along the Mediterranean coast beginning around the same time. Isotopic analysis of the skeletal remains of Tianyuan man, a 40,000-year-old anatomically modern human from eastern Asia, has shown that he regularly consumed freshwater fish. Archaeology features such as shell middens, discarded fish bones, and cave paintings show that sea foods were important for survival and consumed in significant quantities. During this period, most people lived a hunter-gatherer lifestyle and were, of necessity, constantly on the move. However, early examples of permanent settlements (though not necessarily permanently occupied), such as those at Lepenski Vir, were almost always associated with fishing as a major source of food.

Shark

Shark

Sharks are a group of elasmobranch fish characterized by a cartilaginous skeleton, five to seven gill slits on the sides of the head, and pectoral fins that are not fused to the head. Modern sharks are classified within the clade Selachimorpha and are the sister group to the Batoidea (rays and kin). Some sources extend the term "shark" as an informal category including extinct members of Chondrichthyes (cartilaginous fish) with a shark-like morphology, such as hybodonts. Shark-like chondrichthyans such as Cladoselache and Doliodus first appeared in the Devonian Period (419–359 million years), though some fossilized chondrichthyan-like scales are as old as the Late Ordovician (458–444 million years ago). The earliest confirmed modern sharks (selachimorphs) are known from the Early Jurassic around 200 million years ago, with the oldest known member being Agaleus, though records of true sharks may extend back as far as the Permian. Sharks range in size from the small dwarf lanternshark (Etmopterus perryi), a deep sea species that is only 17 centimetres (6.7 in) in length, to the whale shark (Rhincodon typus), the largest fish in the world, which reaches approximately 12 metres (40 ft) in length. They are found in all seas and are common to depths up to 2,000 metres (6,600 ft). They generally do not live in freshwater, although there are a few known exceptions, such as the bull shark and the river sharks, which can be found in both seawater and freshwater, and the Ganges shark, which lives only in freshwater. Sharks have a covering of dermal denticles that protects their skin from damage and parasites in addition to improving their fluid dynamics. They have numerous sets of replaceable teeth.

Shellfish

Shellfish

Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. In addition, a few species of land crabs are eaten, for example Cardisoma guanhumi in the Caribbean. Shellfish are among the most common food allergens. Despite the name, shellfish are not fish. Most shellfish are low on the food chain and eat a diet composed primarily of phytoplankton and zooplankton. Many varieties of shellfish, and crustaceans in particular, are actually closely related to insects and arachnids; crustaceans make up one of the main subphyla of the phylum Arthropoda. Molluscs include cephalopods and bivalves (clams, oysters), as well as gastropods (aquatic species such as whelks and winkles; land species such as snails and slugs).

Snapper

Snapper

Sopi

Sopi

Soup is a primarily liquid food, generally served warm or hot , that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.

Sopi di pampuna

Sopi di pampuna

Pumpkin soup, made with beef, potatoes, vegetables

Sopi di piska

Sopi di piska

Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. Fish soups are similar to and often indistinct from fish stews, though soup is generally wetter than stew.

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Sopi di yuwana

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Sopi kadushi

Candle cactus soup

Sopi mondongo

Sopi mondongo

Tripe and vegetable soup

Squid

Squid

A squid is a mollusc with an elongated soft body, large eyes, eight arms, and two tentacles in the orders Myopsida, Oegopsida, and Bathyteuthida (though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting these criteria). Like all other cephalopods, squid have a distinct head, bilateral symmetry, and a mantle. They are mainly soft-bodied, like octopuses, but have a small internal skeleton in the form of a rod-like gladius or pen, made of chitin. Squid diverged from other cephalopods during the Jurassic and occupy a similar role to teleost fish as open water predators of similar size and behaviour. They play an important role in the open water food web. The two long tentacles are used to grab prey and the eight arms to hold and control it. The beak then cuts the food into suitable size chunks for swallowing. Squid are rapid swimmers, moving by jet propulsion, and largely locate their prey by sight. They are among the most intelligent of invertebrates, with groups of Humboldt squid having been observed hunting cooperatively. They are preyed on by sharks, other fish, sea birds, seals and cetaceans, particularly sperm whales.

Stoba

Stoba

Stew, made with meat, vegetables, goat, cod, beef, conch, seafood, lamb, vegetable, cucumber, papaya, plantain

Swordfish

Swordfish

The swordfish , also known as the broadbill in some countries, are large, highly migratory predatory fish characterized by a long, flat, pointed bill. They are a popular sport fish of the billfish category, though elusive. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood. These fish are found widely in tropical and temperate parts of the Atlantic, Pacific, and Indian Oceans, and can typically be found from near the surface to a depth of 550 m (1,800 ft), and exceptionally up to depths of 2,234 m. They commonly reach 3 m (10 ft) in length, and the maximum reported is 4.55 m (14 ft 11 in) in length and 650 kg (1,430 lb) in weight. They are the sole member of their family, Xiphiidae.

Tuna

Tuna

A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: 50 cm or 1.6 ft, weight: 1.8 kg or 4 lb) up to the Atlantic bluefin tuna (max length: 4.6 m or 15 ft, weight: 684 kg or 1,508 lb), which averages 2 m (6.6 ft) and is believed to live up to 50 years. Tuna, opah and mackerel sharks are the only species of fish that can maintain a body temperature higher than that of the surrounding water. An active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish – the yellowfin tuna, for example, is capable of speeds of up to 75 km/h (47 mph). Greatly inflated speeds can be found in early scientific reports and are still widely reported in the popular literature.

Wahoo

Wahoo

Yambo

Yambo

Gumbo is a stew that is popular in the U.S. state of Louisiana and is the official state cuisine. Gumbo consists primarily of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity" – celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). Gumbo can be made with or without okra or filé powder. The preferred method in the historical New Orleans variation is with a French dark, even chocolate-like, roux. The flavor of the dish has its origins in many cultures. Creole gumbo generally contains shellfish and a dark roux, filé, or both. Cajun gumbo is generally based on a dark roux and is made with shellfish or fowl. Sausage or ham is often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end. If desired, filé powder is added after the pot is removed from heat. Gumbo is traditionally served with rice. A third, lesser-known variety, the meatless gumbo z'herbes, is essentially a gumbo of slow-cooked greens.

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