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Palau

Palau, a Pacific island nation, is a pristine archipelago with Koror as its bustling hub, famed for the Rock Islands’ emerald lagoons and Jellyfish Lake’s stingless swimmers. Known for diving, tuna, and a U.S. compact, its economy hinges on tourism and aid, cradling a matrilineal Micronesian culture. Its coral reefs and WWII relics dazzle under a tropical sun. Palau’s tiny paradise glows with untouched beauty.

Palau

Featured Dishes from Palau

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' diets. 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 category of food, including food products, made from processed cereal grains, that are eaten as part of breakfast or as a snack food, primarily in Western societies. Although warm, cooked cereals like oat meal, corn grits, and wheat farina have the longest history as traditional breakfast foods, branded and ready-to-eat cold cereals appeared around the late 19th century. These processed, precooked, packaged cereals are most often served in a quick and simple preparation with dairy products, traditionally cow's milk. These modern cereals can also be paired with yoghurt or plant-based milks, or eaten plain. Fruit or nuts are sometimes added, and may enhance the nutritional benefits.

Coffee

Coffee

Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially available. There are also various coffee substitutes. Typically served hot, coffee has the highest sales in the world market for hot drinks. Coffee production begins when the seeds from coffee cherries are separated to produce unroasted green coffee beans. The "beans" are roasted and then ground into fine particles. Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Fish

Fish

Fish cakes, fried, grilled, sauteed, cooked inside banana leaves, smoked, soup

Fruit

Fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering (see Fruit anatomy). Fruits are the means by which 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.

Pork and taro leaves

Pork and taro leaves

Polynesian pork, often referred to as Lau Lau, is a traditional dish made by wrapping seasoned pork in taro leaves and then steaming it. The dish typically includes other ingredients like fish and is known for its tender, flavorful meat.

Rice

Rice

Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species Oryza sativa —or, much less commonly, Oryza glaberrima (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2021, 787 million tons were produced, placing it fourth after sugarcane, maize, and wheat. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice. A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor transport and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by diseases such as rice blast. Traditional rice polycultures such as rice-duck farming, and modern integrated pest management seek to control damage from pests in a sustainable way. Many varieties of rice have been bred to improve crop quality and productivity. Biotechnology has created Green Revolution rice able to produce high yields when supplied with nitrogen fertiliser and managed intensively. Other products are rice able to express human proteins for medicinal use; flood-tolerant or deepwater rice; and drought-tolerant and salt-tolerant varieties. Rice is used as a model organism in biology.

Smoked fish

Smoked fish

Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. Originally this was done as a preservative. In more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste and flavour imparted by the smoking process. According to Jeffrey J. Rozum, "The process of smoking fish occurs through the use of fire. Wood contains three major components that are broken down in the burning process to form smoke. The burning process is called pyrolysis, which is simply defined as the chemical decomposition by heat. The major wood components are cellulose, hemicellulose and lignin."

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 an intense flavor with creamy, smooth texture, 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.

Halo-halo

Halo-halo

Halo-halo, also spelled haluhalo, Tagalog for "mixed", is a popular cold dessert in the Philippines made up of crushed ice, evaporated milk or coconut milk, and various ingredients including side dishes such as ube jam , sweetened kidney beans or garbanzo beans, coconut strips, sago, gulaman (agar), pinipig, boiled taro or soft yams in cubes, flan, slices or portions of fruit preserves and other root crop preserves. The dessert is topped with a scoop of ube ice cream. It is usually prepared in a tall clear glass and served with a long spoon. Halo-halo is considered to be the unofficial national dessert of the Philippines. The origin of halo-halo is traced to the pre-war Japanese Filipinos and the Japanese kakigōri class of desserts. One of the earliest versions of halo-halo was a dessert known locally as monggo con hielo (derived from the Spanish Filipino dessert maíz con hielo) or mongo-ya, which consisted of only mung beans (Tagalog: monggo or munggo, used in place of red azuki beans from Japan), boiled and cooked in syrup (minatamis na monggo), served on top of crushed ice with milk and sugar. Over time, more native ingredients were added, resulting in the creation and development of the modern halo-halo. One difference between halo-halo and its Japanese ancestor is the placement of ingredients mainly under the ice instead of on top of it. The original monggo con hielo, type can still be found today, with similar variations using sweet corn (mais con hielo) or saba bananas (saba con hielo).

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.

Pichi pichi

Pichi pichi

Pichi-pichi, also spelled pitsi-pitsi, is a Filipino dessert made from steamed cassava flour balls mixed with sugar and lye. It is also commonly flavored with pandan leaves. It is served rolled in freshly grated coconut, cheese, or latik before serving. The name is believed to have been derived from the Araucanian word pichi meaning "small" and was used by Spanish Americans in the 19th century. The dish is associated with the province of Quezon where this delicacy is very common and especially with the Pahiyas Festival in Lucban where it is believed that this dish had originated.

Seboseb

Seboseb

A thick, sticky dessert made with corn starch, sugar, milk and water

Tama

Tama

Beer

Beer

Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize , rice, and oats are also used. The grain is mashed to convert starch in the grain to sugars, which dissolve in water to form wort. Fermentation of the wort by yeast 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. 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. Beer is distributed in bottles and cans, and is commonly available on draught in pubs and bars. The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. The strength of modern beer is usually around 4% to 6% alcohol by volume (ABV).

Coconut water

Coconut water

Coconut water is the clear liquid inside young coconuts (fruits of the coconut palm). In early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. As development continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. The liquid inside young coconuts is sometimes preferred to the liquid of a ripened coconut. Coconut water from young green coconuts is also known specifically as buko juice in Philippine English. Fresh coconuts are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the "meat" (liquid and pulp). In young coconuts, the liquid and air may be under some pressure and may spray slightly when the inner husk is first penetrated. Coconuts that have fallen to the ground are susceptible to rot and damage from insects or other animals.

Coconut alcohol

Coconut alcohol

Coconut-derived alcohol, often referred to as coconut alcohol, is made from the fermentation of coconut sap or the distillation of coconut products. It is commonly used in various culinary applications and can be found in different forms, such as liqueurs or spirits.

Coffee

Coffee

Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially available. There are also various coffee substitutes. Typically served hot, coffee has the highest sales in the world market for hot drinks. Coffee production begins when the seeds from coffee cherries are separated to produce unroasted green coffee beans. The "beans" are roasted and then ground into fine particles. Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). 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.

Kava

Kava

A beverage made from the powdered roots of the kava plant, known for its sedating effects

Milkshake

Milkshake

A milkshake is a sweet beverage made by blending milk, ice cream, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, or fruit syrup into a thick, sweet, cold mixture. It may also be made using a base made from non-dairy products, including plant milks such as almond milk, coconut milk, or soy milk. Dry ingredients such as whole fruit, nuts, seeds, candy, or cookies may be incorporated. Milkshakes originated in the United States around the turn of the 20th century, and grew in popularity following the introduction of electric blenders in the subsequent two decades. They became a common part of youth popular culture, as ice cream shops were a culturally acceptable meeting place for youth, and milkshakes became symbolic of the innocence of youth.

Red Rooster Palau Brewing Company

Red Rooster Palau Brewing Company

Soft drinks

Soft drinks

A soft drink is any water-based flavored drink, usually but not necessarily carbonated, and typically including added sweetener. Flavors used can be natural or artificial. The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute (in the case of diet sodas), or some combination of these. Soft drinks may also contain caffeine, colorings, preservatives and other ingredients. Soft drinks are called "soft" in contrast with "hard" alcoholic drinks. Small amounts of alcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of the total volume of the drink in many countries and localities if the drink is to be considered non-alcoholic. Types of soft drinks include lemon-lime drinks, orange soda, cola, grape soda, cream soda, ginger ale and root beer.

Tea

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

Wine

Wine

Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification. Even so, wine can be made from a variety of fruit crops, including plum, cherry, pomegranate, blueberry, currant, and elderberry. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment , and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production.

Aho

Aho

Flour and coconut porridge

Barbecued chicken

Barbecued chicken

Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. grocery markets. Barbecued chicken is one of the world's most popular barbecue dishes. Various techniques exist for cutting poultry for barbecuing, including skewering, butterflying, halving quartering and using individual pieces.[citation needed] Regional variations in the preparation of barbecue chicken include culinary variance in preparation, cooking and saucing techniques.

Barbecued pork

Barbecued pork

Bento

Bento

A bento is a Japanese-style single-portion take-out or home-packed meal, often for lunch, typically including rice and packaged in a box with a lid (often a segmented box with different parts of the meal placed in different sections). Outside Japan, similar meals are common in other East and Southeast Asian culinary styles, especially within Chinese, Korean, Singaporean, Taiwanese cuisines and more, as rice is a common staple food in the region. The term bento is derived from the Chinese term biandang (便當, pinyin: biàndāng), which means "convenient" or "convenience".[citation needed] A traditional bento typically includes rice or noodles with fish or some other meat, often with pickled and cooked vegetables in a box. Containers range from mass-produced disposable containers to hand-crafted lacquerware. Dividers are often used to separate ingredients or dishes, especially those with strong flavors, to avoid them affecting the taste of the rest of the meal. A typical divider is green plastic 'sushi grass', known as baran in Japan, which also works to slow the growth of bacteria.

Bonito

Bonito

Bonitos are a tribe of medium-sized, ray-finned predatory fish in the family Scombridae – a family it shares with the mackerel, tuna, and Spanish mackerel tribes, and also the butterfly kingfish. Also called the tribe Sardini, it consists of eight species across four genera; three of those four genera are monotypic, having a single species each. Bonitos closely resemble the skipjack tuna, which is often called a bonito, especially in Japanese contexts. The fish's name comes from the Portuguese and Spanish bonito , identical to the adjective meaning 'pretty'. However, the noun referring to the fish seems to come from the low and medieval Latin form boniton, a word with a strange structure and an obscure origin, related to the word byza, a possible borrowing from the Greek βῦζα, 'owl'.

Butter chicken

Butter chicken

Butter chicken is an Indian dish originating in Delhi. It is a type of curry made from chicken with a spiced tomato and butter sauce. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste. The curry was developed at the Moti Mahal restaurant in the Daryaganj neighbourhood of Old Delhi in the 1950s, after the Partition of India by Kundan Lal Jaggi and Kundan Lal Gujral, who were both Punjabi refugees from Peshawar, North-West Frontier Province, British India. The curry was made "by chance" by mixing leftover tandoori chicken in a tomato sauce, rich in butter (makhan). In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan. In Toronto and the Caribbean, it can be found as a filling in pizza, poutine, wraps, roti, or rolls, while in Australia and New Zealand, it is also eaten as a pie filling. The curry is common in India, Bangladesh, Pakistan, and many other countries where a South Asian diaspora is present. Due to its popularity outside of India, it is sometimes mistakenly believed to be of Western origin (like chicken tikka masala, which it is sometimes confused with).

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 26.5 billion as of 2023[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.

Clam

Clam

Clam is a common name for several kinds of bivalve mollusc. The word is often applied only to those that are deemed edible and live as infauna, spending most of their lives halfway buried in the sand of the sea floor or riverbeds. Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. They live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in North America. Clams in the culinary sense do not live attached to a substrate and do not live near the bottom (whereas scallops do). In culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. Many edible clams such as palourde clams are ovoid or triangular; however razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.

Coconut crab

Coconut crab

The coconut crab is a terrestrial species of giant hermit crab, and is also known as the robber crab or palm thief. It is the largest terrestrial arthropod known, with a weight of up to 4.1 kg (9 lb). The distance from the tip of one leg to the tip of another can be as wide as 1 m (3 ft 3 in). It is found on islands across the Indian and Pacific Oceans, as far east as the Gambier Islands, Pitcairn Islands and Caroline Island and as far west as Zanzibar. While its range broadly shadows the distribution of the coconut palm, the coconut crab has been extirpated from most areas with a significant human population such as mainland Australia and Madagascar. The coconut crab is the only species of the genus Birgus, and is related to the other terrestrial hermit crabs of the genus Coenobita. It shows a number of adaptations to life on land. Juvenile coconut crabs use empty gastropod shells for protection like other hermit crabs, but the adults develop a tough exoskeleton on their abdomens and stop carrying a shell. Coconut crabs have organs known as branchiostegal lungs, which they use for breathing instead of their vestigial gills. After the juvenile stage, they will drown if immersed in water for too long. They have an acute sense of smell which they use to find potential food sources, and which has developed convergently with that of insects.

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. They are generally covered with a thick exoskeleton. They generally have five pairs of legs, and they have pincer claws on the ends of the frontmost pair. They first appeared during the Jurassic period, around 200 million years ago. Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin. Behind their pair of chelae (claws) are six walking legs and then two swimming legs. The crab breathes through gills on its underside; gills must be at least moist to work.

Curry

Curry

Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internationalised. Many dishes that would be described as curries in English are found in the native cuisines of countries in Southeast Asia and East Asia. The English word is derived indirectly from some combination of Dravidian words such as the Tamil kaṟi meaning 'sauce' or 'relish for rice'.

Curry beef

Curry beef

Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internationalised. Many dishes that would be described as curries in English are found in the native cuisines of countries in Southeast Asia and East Asia. The English word is derived indirectly from some combination of Dravidian words such as the Tamil kaṟi meaning 'sauce' or 'relish for rice'.

Demok

Demok

Coconut soup with taro greens and crab, fish, chicken

Fish

Fish

Fish cakes, fried, grilled, sauteed, cooked inside banana leaves, smoked, soup

Fish and chips

Fish and chips

Fish and chips is a hot dish consisting of battered and fried fish, served with chips. Often considered the national dish of the United Kingdom, fish and chips originated in England in the 19th century. Today, the dish is a common takeaway food in numerous other countries, particularly English-speaking and Commonwealth nations. Fish and chip shops first appeared in the UK in the 1860s, and by 1910 there were over 25,000 of them across the UK. This increased to over 35,000 by the 1930s, but eventually decreased to approximately 10,000 by 2009. The British government safeguarded the supply of fish and chips during the First World War and again in the Second World War. It was one of the few foods in the UK not subject to rationing during the wars, which further contributed to its popularity.

Fishcake

Fishcake

A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi. European-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter. Fishcakes as defined in the Oxford Dictionary of Food and Nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs.

Fried chicken

Fried chicken

Fried chicken, also called Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used. The first dish known to have been deep fried was fritters, which were popular in the European Middle Ages. However, the Scottish were the first to have been recorded as deep frying their chicken in fat with breadcrumbs and seasonings, as evidenced by a recipe in a 1747 cookbook by Hannah Glasse and a 1773 diary entry describing fried chicken on the Isle of Skye. The first known recipe in the US did not contain the seasonings that were in the earlier Scottish recipe. There is an English cookbook from 1736 which mentions fried chicken, the “Dictionarium Domesticum”, by Nathan Bailey, where it is called “a marinade of chickens”. Meanwhile, in later years many West African peoples had traditions of seasoned fried chicken .

Fruit bat soup

Fruit bat soup

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. Under some definitions, and in some cultures, a burger is considered a sandwich. Hamburgers are typically associated with fast-food restaurants and diners but are also sold at other restaurants, including high-end establishments. There are many international and regional variations of hamburgers. Some of the largest multinational fast-food chains feature burgers as one of their core products: McDonald's Big Mac and Burger King's Whopper have become global icons of American culture.

Honey ginger chicken

Honey ginger chicken

Chicken with a honey ginger glaze

Kebab

Kebab

Kebab , kebap, (North American) kabob, kebob, or (Kashmiri) kabab,[a] is a variety of roasted meat dishes that originated in the Middle East.

Korma

Korma

Korma or qorma is a dish with its origin in the Indian subcontinent, consisting of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy. The English name is an anglicisation of the Hindi-Urdu qormā (क़ोरमा, قورمہ), meaning "braise". It refers to the cooking technique used in the dish. All these words, and the names of dishes such as the Iranian ghormeh (Persian: قورمه), Turkish Kavurma and the Azerbaijani qovurma or kavarma, are ultimately derived from a Turkic word qawirma, meaning "[a] fried thing". The Indian korma is, however, possibly unrelated in a culinary sense to the modern Turkish kavurma or to some other dishes using the same root word, as they use widely varying techniques and ingredients. Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal expansion into South Asia. Kormas were often prepared in the Mughal court kitchens, such as the famous white korma, perhaps garnished with vark, was said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal.

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]

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.

Needlefish

Needlefish

Needlefish or long toms are piscivorous fishes primarily associated with very shallow marine habitats or the surface of the open sea. Some genera include species found in marine, brackish, and freshwater environments (e.g., Strongylura), while a few genera are confined to freshwater rivers and streams, including Belonion, Potamorrhaphis, and Xenentodon. Needlefish closely resemble North American freshwater gars (family Lepisosteidae) in being elongated and having long, narrow jaws filled with sharp teeth, and some species of needlefishes are referred to as gars or garfish despite being only distantly related to the true gars. In fact, the name "garfish" was originally used for the needlefish Belone belone in Europe and only later applied to the North American fishes by European settlers during the 18th century.

Pasta

Pasta

Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. Pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine, with evidence of Etruscans making pasta as early as 400 BCE in Italy. Pastas are divided into two broad categories: dried (Italian: pasta secca) and fresh (Italian: pasta fresca). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines. Fresh pastas available in grocery stores are produced commercially by large-scale machines.

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 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 the 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 included on UNESCO's list of intangible cultural heritage.

Poke

Poke

Poke is a dish of diced raw fish tossed in sauce and served either as an appetizer or a main course. Most fish were cultivated in large fishponds or caught near shore in shallow waters and reefs. Fishing and fish caught beyond the reef in the deep sea were reserved for chiefs according to the kapu system which regulated the way of life in Ancient Hawaii. Poke began as cut-offs from catch to serve as a snack. Fish was preferably eaten for immediate consumption, raw with sea salt, inamona, and sometimes seasoned with blood from the gills. A typical relish was made of inamona mixed with dried ʻalaʻala (octopus inksac), ake (fish liver), and salt. The poke was accompanied with limu and a large bowl of poi.

Pork

Pork

Broiled, grilled/barbecued, kebabs, slow-cooked with taro leaves wrapped in banana/betel leaves

Pork and taro leaves

Pork and taro leaves

Polynesian pork, often referred to as Lau Lau, is a traditional dish made by wrapping seasoned pork in taro leaves and then steaming it. The dish typically includes other ingredients like fish and is known for its tender, flavorful meat.

Pumpkin soup

Pumpkin soup

Pumpkin soup is a usually 'bound' soup made from a purée of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold, and is a common Thanksgiving dish in the United States. Various versions of the dish are known in many European countries, the United States and other areas of North America, in Asia and in Australia. Pumpkin soup was a staple for the prisoners of war in North Vietnamese prison camps during the Vietnam War. Squash soup is a soup prepared using squash as a primary ingredient. Squash used to prepare the soup commonly includes acorn and butternut squash. Squash that has initially been separately roasted can be used in soup preparation. The roasting of squash can serve to concentrate the gourd's flavor. Squash soup can be prepared with chunks or pieces of squash and also with puréed squash. Pre-cooked, frozen squash can also be used, as can commercially prepared packets of pre-cooked frozen squash purée. Butternut squash soup may have a sweet flavor, due to the sugars present in the squash. Additional basic ingredients in squash soup's preparation can include broth, onion, cream, spices such as sage and thyme, salt and pepper. Other recipes have been known to include split peas and more exotic spices such as cumin and cinnamon. Pumpkin soup can be served hot or cold, and is a popular Thanksgiving dish in the United States.

Reef fish

Reef fish

Coral reef fish are fish which live amongst or in close relation to coral reefs. Coral reefs form complex ecosystems with tremendous biodiversity. Among the myriad inhabitants, the fish stand out as colourful and interesting to watch. Hundreds of species can exist in a small area of a healthy reef, many of them hidden or well camouflaged. Reef fish have developed many ingenious specialisations adapted to survival on the reefs. Coral reefs occupy less than 1% of the surface area of the world oceans, but provide a home for 25% of all marine fish species. Reef habitats are a sharp contrast to the open water habitats that make up the other 99% of the world oceans.

Sandwich

Sandwich

A sandwich is a dish typically consisting variously of meat, cheese, sauces, and vegetables used as a filling between slices of bread, or placed atop a slice of bread; or, more generally, any dish in which bread serves as a container or wrapper for another food type, and allows it to be a finger food. The sandwich began as a portable, convenient food in the Western world, though over time it has become prevalent worldwide.

Sashimi

Sashimi

Sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. The word sashimi means 'pierced body', i.e., "刺身" = sashimi, where 刺し = sashi (pierced, stuck) and 身 = mi (body, meat). This word dates from the Muromachi period (1336-1573)[citation needed] and there are multiple theories as to its etymology:

Sea birds

Sea birds

Seabirds are birds that are adapted to life within the marine environment. While seabirds vary greatly in lifestyle, behaviour and physiology, they often exhibit striking convergent evolution, as the same environmental problems and feeding niches have resulted in similar adaptations. The first seabirds evolved in the Cretaceous period, while modern seabird families emerged in the Paleogene. Seabirds generally live longer, breed later and have fewer young than other birds, but they invest a great deal of time in their young. Most species nest in colonies, varying in size from a few dozen birds to millions. Many species are famous for undertaking long annual migrations, crossing the equator or circumnavigating the Earth in some cases. They feed both at the ocean's surface and below it, and even on each other. Seabirds can be highly pelagic, coastal, or in some cases spend a part of the year away from the sea entirely.

Sea cucumber

Sea cucumber

Sea cucumbers are echinoderms from the class Holothuroidea . They are marine animals with a leathery skin and an elongated body containing a single, branched gonad. They are found on the sea floor worldwide. The number of known holothurian (/ˌhɒləˈθjʊəriən, ˌhoʊlə-/ HOL-ə-THURE-ee-ən, HOH-lə-) species worldwide is about 1,786, with the greatest number being in the Asia–Pacific region. Many of these are gathered for human consumption, and some species are cultivated in aquaculture systems. The harvested product is variously referred to as trepang, namako, bêche-de-mer, or balate. Sea cucumbers serve a useful role in the marine ecosystem as they help recycle nutrients, breaking down detritus and other organic matter, after which bacteria can continue the decomposition process. Like all echinoderms, sea cucumbers have an endoskeleton just below the skin, calcified structures that are usually reduced to isolated microscopic ossicles (or sclerietes) joined by connective tissue. In some species these can sometimes be enlarged to flattened plates, forming an armour. In pelagic species such as Pelagothuria natatrix (order Elasipodida, family Pelagothuriidae), the skeleton is absent and there is no calcareous ring.

Sea urchin

Sea urchin

Sea urchins or urchins are typically spiny, globular animals, echinoderms in the class Echinoidea. About 950 species live on the seabed, inhabiting all oceans and depth zones from the intertidal to 5,000 metres (16,000 ft; 2,700 fathoms). Their tests (hard shells) are round and spiny, typically from 3 to 10 cm (1 to 4 in) across. Sea urchins move slowly, crawling with their tube feet, and sometimes pushing themselves with their spines. They feed primarily on algae but also eat slow-moving or sessile animals. Their predators include sharks, sea otters, starfish, wolf eels, and triggerfish. Like all echinoderms, adult sea urchins have pentagonal symmetry with their pluteus larvae featuring bilateral (mirror) symmetry; The latter indicates that they belong to the Bilateria, along with chordates, arthropods, annelids and molluscs. Sea urchins are found in every ocean and in every climate, from the tropics to the polar regions, and inhabit marine benthic (sea bed) habitats, from rocky shores to hadal zone depths. The fossil record of the Echinoids dates from the Ordovician period, some 450 million years ago. The closest echinoderm relatives of the sea urchin are the sea cucumbers (Holothuroidea), which like them are deuterostomes, a clade that includes the chordates. (Sand dollars are a separate order in the sea urchin class Echinoidea.)

Seafood

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs , crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism.

Smoked fish

Smoked fish

Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. Originally this was done as a preservative. In more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste and flavour imparted by the smoking process. According to Jeffrey J. Rozum, "The process of smoking fish occurs through the use of fire. Wood contains three major components that are broken down in the burning process to form smoke. The burning process is called pyrolysis, which is simply defined as the chemical decomposition by heat. The major wood components are cellulose, hemicellulose and lignin."

Snapper

Snapper

Snapper fish belong to the family Lutjanidae, which includes about 113 species, primarily found in tropical and subtropical waters. They are known for their sweet, mild flavor and are popular as a food fish, with the red snapper being one of the most recognized types.

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.

Steak

Steak

A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally grilled or fried, and can be diced or cooked in sauce. Steaks are most commonly cut from cattle , but can also be cut from bison, buffalo, camel, goat, horse, kangaroo, sheep, ostrich, pigs, turkey, and deer, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin. Some cured meat, such as gammon, is commonly served as steak. Some cuts are categorized as steaks not because they are cut across the muscle fibers, but because they are relatively thin and cooked over a grill, such as skirt steak and flank steak.

Sushi

Sushi

Sushi is a traditional Japanese dish made with vinegared rice (鮨飯, sushi-meshi), typically seasoned with sugar and salt, and combined with a variety of ingredients (ねた, neta), such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked. While sushi comes in numerous styles and presentation, the defining component is the vinegared rice, also known as shari (しゃり), or sumeshi (酢飯). The modern form of sushi is believed to have been created by Hanaya Yohei, who invented nigiri-zushi, the most commonly recognized type today, in which seafood is placed on hand-pressed vinegared rice. This innovation occurred around 1824 in the Edo period (1603–1867). It was the fast food of the chōnin class in the Edo period.

Sweetlip emperor

Sweetlip emperor

Lethrinus miniatus, the trumpet emperor, redthroat emperor, sweetlip emperor, Sweetlip Swoose, island snapper, yellowmouth perch, yellowmouth snapper, lipper or nannygal, is a species of marine ray-finned fish belonging to the family Lethrinidae, the emperors and emperor breams. This species is found the eastern Indo-West Pacific region. Lethrinus miniatus was first formally described as Sparus miniatus in 1801 by the German naturalist Johann Reinhold Forster with its type locality given as Tonga and New Caledonia. In the past the most frequently used binomial for this taxon was Lethrinus chrysostomus and the binomial L. miniatus was thought to be a synonym of L. olivaceus but in 1991 John Ernest Randall and Alwynne Cooper Wheeler examined the iconotype of Sparus miniatus and found that it was clearly what was then commonly referred to as L. chrysostomus. Some authors place the genus Lethrinus in the monotypic subfamily Lethrininae, with all the other genera of Lethrinidae placed in the Monotaxinae, however, the 5th edition of Fishes of the World does not recognise the subfamilies traditionally accepted within the family Lethrinidae as valid. The family Lethrinidae is classified by the 5th edition of Fishes of the World as belonging to the order Spariformes.

Tikka fish

Tikka fish

Fish cutlets (tikka) grilled or cooked in a tandoor oven

Tinola

Tinola

Tinola is a Filipino soup usually served as a main course with white rice. Traditionally, this dish is cooked with chicken or fish, wedges of papaya and/or chayote, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce. Variants of the dish can substitute chicken with fish, seafood, or pork. Chayote or calabash can also be substituted for green papaya. In addition to pepper leaves, other leafy vegetables can also be used like pechay, spinach, moringa leaves, and mustard greens, among others. Additional ingredients like potatoes and tomatoes can also be added.

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[citation needed]), 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.

Turtle

Turtle

Turtles are reptiles of the order Testudines, characterized by a special shell developed mainly from their ribs. Modern turtles are divided into two major groups, the Pleurodira and Cryptodira (hidden necked turtles), which differ in the way the head retracts. There are 360 living and recently extinct species of turtles, including land-dwelling tortoises and freshwater terrapins. They are found on most continents, some islands and, in the case of sea turtles, much of the ocean. Like other amniotes (reptiles, birds, and mammals) they breathe air and do not lay eggs underwater, although many species live in or around water. Turtle shells are made mostly of bone; the upper part is the domed carapace, while the underside is the flatter plastron or belly-plate. Its outer surface is covered in scales made of keratin, the material of hair, horns, and claws. The carapace bones develop from ribs that grow sideways and develop into broad flat plates that join up to cover the body. Turtles are ectotherms or "cold-blooded", meaning that their internal temperature varies with their direct environment. They are generally opportunistic omnivores and mainly feed on plants and animals with limited movements. Many turtles migrate short distances seasonally. Sea turtles are the only reptiles that migrate long distances to lay their eggs on a favored beach.

Ukoy

Ukoy

Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. Okoy are sometimes dyed bright orange with achuete seeds. Okoy has numerous variations using a variety of other ingredients, including replacing the shrimp with small fish or calamari. Okoy batter can also be made with regular flour, rice flour, or an egg and cornstarch mixture. It can also refer to omelettes made with mashed calabaza or sweet potato, with or without the shrimp.

Wahoo

Wahoo

Wahoo, also known as Acanthocybium solandri, queenfish or ono in Hawaii, is a fast-swimming game fish found in tropical and subtropical waters worldwide. It is prized for its delicate, mild-flavored flesh and is popular among sport fishermen.

Basmati

Side, Snack, Appetizer

Basmati

Basmati is a variety of long, slender-grained aromatic rice which originates from the Indian subcontinent, mainly in the regions of Punjab, Haryana, Sindh and many other states and provinces of India and Pakistan. As of 2019[update], 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 Agricultural and Processed Food Products Export Development Authority (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. The word Basmati is derived from two root words in Sanskrit; vas meaning fragrance and mayup meaning present or ingrained. When combining the two, mayup becomes mati resulting in vasmati more commonly pronounced as Basmati.

Bread

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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' diets. 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.

Corn on the cob

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Corn on the cob

Corn on the cob is a culinary term for a cooked ear of sweet corn eaten directly off the cob. The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them. The husk leaves are removed before serving. Corn on the cob is normally eaten while still warm, and is often seasoned with salt and butter. Some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels. After being picked, the corn's sugar converts into starch: it takes only one day for it to lose up to 25% of its sweetness, so it is ideally cooked on the same day as it is harvested.

Fried plantains

Side, Snack, Appetizer

Fried plantains

Fried plantain is a dish cooked wherever plantains grow, from West Africa to East Africa as well as Central America, the tropical region of northern South America and the Caribbean countries like Haiti to Cuba and in many parts of Southeast Asia and Oceania, where fried snacks are widely popular. In Indonesia it is called gorengan. It is called dodo in Yoruba in South West Nigeria, otherwise known as simply fried plantain in other parts of Nigeria. Kelewele is a fried spicy plantain or can be fried as a side dish for Red Red and fish stew in Ghana. Fried plantain is also eaten in some countries in South America or the Caribbean where African influence is present. For example, in the Dominican Republic, Nicaragua, Puerto Rico, and to a lesser extent Cuba. it is common to cut plantains in slices, fry them until they are yellow, smash them between two plates and fry them again. Puerto Rico has mofongo, a dish consisting of fried and pounded plantains with chicharrón, spices, fat (butter, lard or olive oil) and usually in a broth or served with meat, seafood on top or on the side. This is also a common dish in Haiti, referred to as bannann peze, and throughout Central America, referred to as patacones in Costa Rica, Panama, Colombia and Ecuador, and as tostones in Nicaragua and the Spanish-speaking Caribbean. In Honduras and Venezuela they are referred to as tajadas. Puerto Rico also has arañitas (spiders), where green and yellow plantains are shredded together, seasoned shaped into patties, then fried until crisp. Other traditional fried plantain dishes in Puerto Rico include alcapurria, pionono, ralleno de amarillo (similar to papa rellena but made with yellow plantain), and bolitas de plantain (plantain dumpling).Fue creado en África Fried plantain may be served as a snack, a starter or as a side dish to the main course, such as with Jollof rice, spicy barbecued meat, tomato stew or beans. It is made in different ways: salted or unsalted, cut into "ears", "fingers", can be diced, or fried whole.

Fries

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Fries

French fries[a] are batonnet or julienne-cut deep-fried potatoes of disputed origin. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven, such as an air fryer. French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are typically salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other sauces. Fries can be topped more heavily, as in the dishes of poutine, loaded fries or chili cheese fries, and are occasionally made from sweet potatoes instead of potatoes.

Fruit

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Fruit

Bananas, betel nut, breadfruit, coconut, dragonfruit, jackfruit, lemon, mango, mangosteen, pandan, papaya, passionfruit, pineapple, rambutan, soursop, starfruit, watermelon

Korokke

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Korokke

A croquette is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. 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. Typical fillings include finely chopped meat, seafood, cheese, rice, mushrooms, and various vegetables, which may be combined with seasonings such as herbs and spices. Originally, they were filled with the leftovers from roasted chicken or broth soup made for the family; instead of throwing away the leftovers, they reused them by making croquettes. Sweet croquettes may use a pastry cream binder and be filled with fruit. Croquettes may also be formed in other shapes, such as disks, ovals, or balls.

Mango chutney

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Mango chutney

Green mango chutney, also known as raw mango chutney, is an Indian and Pakistan chutney prepared from unripe mangoes. Ripe mangoes are sweet and are not used for chutneys as they are eaten raw. Green unripe mangoes are hard and sour, and they are cooked as chutneys. Mango chutneys are tangy in taste. The mangoes are peeled and sprinkled with salt and turmeric, then fried in oil along with spices. Water is added and heated until the mango becomes soft.

Mashed taro

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Mashed taro

Miti

Side, Snack, Appetizer

Miti

Hot and sour coconut condiment, made with coconut cream, chili peppers, lemon juice, onions and salt, used with seafood, salad, taro, ulu (breadfruit)

Naan

Side, Snack, Appetizer

Naan

Naan is an Indian leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterized by a light and fluffy texture and golden-brown spots from the baking process. Naan is found in the cuisines of Central Asia, South Asia, Southeast Asia, and the Caribbean. Composed of white or wheat flour and combined with a leavening agent, typically yeast, naan dough develops air pockets that contribute to its fluffy and soft texture. Additional ingredients for crafting naan include warm water, salt, ghee and yogurt, with optional additions like milk, egg, or honey. Baking powder or baking soda can be used instead of yeast to reduce the preparation time for the bread.

Okoko

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Okoko

Pickled green papaya

Raita

Side, Snack, Appetizer

Raita

Raita is a side dish in Indian cuisine made of dahi together with raw or cooked vegetables, fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour). The closest approximation in Western cuisine is a side dish or dip, or a cooked salad. It is often referred to as a condiment, but unlike common Western condiments such as pepper, mustard, and horseradish that make dishes more spicy, a dish of dahi or raita has a cooling effect to contrast with spicy curries and kebabs that are the main fare of some Asian cuisines. In Indian cuisine, some type of flatbread may be eaten together with raita, chutneys, and pickles.

Rice

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Rice

Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species Oryza sativa —or, much less commonly, Oryza glaberrima (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2021, 787 million tons were produced, placing it fourth after sugarcane, maize, and wheat. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice. A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor transport and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by diseases such as rice blast. Traditional rice polycultures such as rice-duck farming, and modern integrated pest management seek to control damage from pests in a sustainable way. Many varieties of rice have been bred to improve crop quality and productivity. Biotechnology has created Green Revolution rice able to produce high yields when supplied with nitrogen fertiliser and managed intensively. Other products are rice able to express human proteins for medicinal use; flood-tolerant or deepwater rice; and drought-tolerant and salt-tolerant varieties. Rice is used as a model organism in biology.

Salad

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Salad

A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are used to make a salad. Garden salads use a base of leafy greens such as lettuce, arugula or 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, bread salad , vegetable salads without leafy greens (such as Greek salad, potato salad, coleslaw), rice-, pasta- and noodle-based salads, fruit salads and desserts.

Spring roll

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Spring roll

Spring rolls are rolled appetizers or dim sum commonly found in Chinese, Vietnamese and Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably depending on the region's culture, though they are generally filled with vegetables. Spring rolls are a seasonal food consumed during the spring, and started as a pancake filled with the new season's spring vegetables, a welcome change from the preserved foods of the long winter months. In Chinese cuisine, spring rolls are savoury rolls with cabbage and other vegetable fillings inside a thinly wrapped cylindrical pastry. They are usually eaten during the Spring Festival in mainland China, hence the name. Meat varieties, particularly pork, are also popular. Fried spring rolls are generally small and crisp. They can be sweet or savoury; the former often with red bean paste filling, and the latter are typically prepared with vegetables. They are fully wrapped before being pan-fried or deep-fried.

Taro

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Taro

Taro is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, stems and petioles. Taro corms are a food staple in African, Oceanic, East Asian, Southeast Asian and South Asian cultures (similar to yams). Taro is believed to be one of the earliest cultivated plants.[citation needed] The English term taro was borrowed from the Māori language when Captain Cook first observed Colocasia plantations in New Zealand in 1769. The form taro or talo is widespread among Polynesian languages: taro in Tahitian; talo in Samoan and Tongan; kalo in Hawaiian; taʻo in Marquesan. All these forms originate from Proto-Polynesian *talo, which itself descended from Proto-Oceanic *talos (cf. dalo in Fijian) and Proto-Austronesian *tales (cf. taleus in Sundanese & tales in Javanese). However, irregularity in sound correspondences among the cognate forms in Austronesian suggests that the term may have been borrowed and spread from an Austroasiatic language perhaps in Borneo (cf. proto-Mon-Khmer *t2rawʔ, Khasi shriew, Khmu sroʔ, Mlabri kwaaj,...).

Taro bread

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Taro bread

Taro chips

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Taro chips

Taro chips are crispy snacks made from thinly sliced taro root, which is a starchy tuber. They can be fried, baked, or air-fried and are often enjoyed for their unique flavor and crunch.

Taro rolls

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Taro rolls

Taro rosti

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Taro rosti

Shredded and fried taro cakes

Tropical almond

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Tropical almond

Terminalia catappa is a large tropical tree in the leadwood tree family, Combretaceae, native to Asia, Australia, the Pacific, Madagascar and Seychelles. Common names in English include country almond, Indian almond, Malabar almond, sea almond, tropical almond, beach almond and false kamani. The species epithet is based on its Malay name ketapang.

Uasech

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Uasech

Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times. Due to its ability to add a savory flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content.

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