Suriname

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.

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Doughnuts filled with jelly or pastry cream and topped with powdered sugar

Cassava cake with raisins, coconut, vanilla, almond extract

Butter cookies

Bread cake, made with bread, milk, eggs, vanilla, raisins, cinnamon, rum, pineapple, almonds

Rolled pastry with a sweet currant filling

Egg cake with sprinkles on top, made with rum, vanilla and lemon zest

Fruitcake, made with raisins, currants, almonds, cinnamon, vanilla and rum

Semolina cake

Gulab jamun is a sweet confectionary or dessert, originating in the Indian subcontinent and a type of mithai popular in India, Pakistan, Nepal, the Maldives and Bangladesh, as well as Myanmar. It is also common in nations with substantial populations of people with South Asian heritage, such as Mauritius, Fiji, Gulf states, the Malay Peninsula, Great Britain, South Africa, and the Caribbean countries of Jamaica, Trinidad and Tobago, Guyana, and Suriname. It is made mainly from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried or powdered milk instead of khoya. It is often garnished with dried nuts, such as almonds and cashews, to enhance flavour.

English egg cake

Cheese cookies, made with grated Dutch cheese and flour

A cookie or biscuit (British English) is a baked snack or dessert that is typically small, flat, and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, or nuts. Most English-speaking countries call crunchy cookies "biscuits", except for the United States and Canada, where "biscuit" refers to a type of quick bread. Chewier biscuits are sometimes called "cookies" even in the United Kingdom. Some cookies may also be named by their shape, such as date squares or bars.

Coconut cookies, coconut macaroons

Cornflour cookies

An oliebol is a Dutch beignet, doughnut or fried dough that is traditionally eaten on New Year's Eve. People often eat it with raisins baked inside and with powdered sugar on top. Another variation is made with apple inside instead of raisins. There are similar foods all around the world, for example Samoan Panikeke, eaten mostly with jam or butter on top. They are called oliebollen (literally: oil balls) or smoutballen (literally: lard balls) in the Netherlands, smoutebollen (literally: lard spheres) in Flanders and croustillons (loosely: crispies) in Wallonia, Schmalzkugeln (same meaning as in Belgian Dutch smoutebollen) in Eastern Belgium German. In France, with croustillons they are also commonly called beignets rapides (literally: fast beignets) and croustillons hollandais (loosely: Dutch crispies). In out-of-Belgium German, they are called Ölkugel (same meaning as in Dutch oliebollen), Püpperchen (informal for puppets or babies) and Pupperle (same meaning, especially used in Alsace for these ones), Silvesterfutschen (loosely: messed up Saint Sylvesters) in Northern Germany, and Gebackene Mäuse (loosely: fried mice or baked mice) in Austrian German. In English they are more commonly known as Dutch doughnuts or dutchies. In Italy, they are called in many different ways and it depends on the Region: bombolini fritti, ficattole, bignoli, frittoli (or fritole/fritule), sgabei, bignet, panzanelle, coccoli, zonzelle, donzelle and so on. In the region of Istria, which is shared by the countries of Italy, Croatia and Slovenia, a variation of this dish is called fritole, fritule and blinci. In Serbia they are called krofne. In Portugal they are called sonhos (dreams). In Indonesia, they are known locally as roti goreng. Also, in Ghana, West Africa, they are known locally as bofrot or bofflot, and in the south of Benin, in the Fon language as yovodocon, i.e. "white man's dumplings". In Nigeria, they are known as 'puff puff'. In Iceland they're known as Ástarpungar (love balls). Oliebollen are a variety of dumpling made by using an ice cream scoop or two spoons to scoop a certain amount of dough and dropping the dough into a deep fryer filled with hot oil (or once with hot lard, thus some traditional local names). In this way, a sphere-shaped oliebol emerges. Oliebollen are traditionally eaten on New Year's Eve and at funfairs. In wintertime, they are also sold in the street at mobile stalls.

A pannenkoek ˌkuk] ⓘ; plural pannenkoeken [-ˌkukə(n)] ⓘ) or Dutch pancake is a style of pancake with origins in the Netherlands. Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts, but not as thin as crêpes.[citation needed] They may incorporate slices of bacon, apples, cheese, or raisins. Plain ones are often eaten with treacle (syrup made of sugar beets), appelstroop (an unspiced Dutch variety of apple butter) or (powdered) sugar and are sometimes rolled up to be eaten by hand or with cutlery. Basic ingredients are flour (plain, self-rising or both), milk, salt, and eggs. The addition of buckwheat flour (up to 50 percent) is traditional, but much less common nowadays. Milk can be replaced with soy milk without changing the end result. The ingredients are beaten into a batter of a fairly liquid consistency. A ladle of batter is then pan fried in butter or oil. Once the top of the pannenkoek is dry and the edges start to brown, it can be flipped over. The first one is often less than perfect. At home a stack of pannenkoeken can be made in advance so everyone can eat at the same time, or people can take turns at the stove.

Candied peanuts, roasted peanuts held together with white sugar

Peanut cookies

Poffertjes are traditional Dutch batter cakes. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. Typically, poffertjes are sweet treats served with powdered sugar and butter, and sometimes syrup or advocaat. A savoury variant with gouda cheese is also made. The first mention of Poffertjes is credited to a 1746 appendix to the cookbook Volmaakte Hollandsche keuken-meid. Poffertjes were first seen at a fair in Amsterdam in 1746. They are also known as 'brothers'. The Catholic Church claims they invented them, but there are doubts about that claim.

Prune cake with rum

Ras malai, also known as rasamalei, or roshomalai, is a dessert that invented in Kolkata, British India at 1868 by Krishna Chandra Das. The dessert is called roshomalai in Bengali, ras malai in Hindi, and rasa malei in Odia. It is popular in India, Bangladesh and Pakistan. The original term for ras malai is "rosho malai which derived from the Classical Bengali word "rosho malai" with the same meaning.

A soft meringue candy, a sweet foam or spongy delicacy made from confectioners sugar. Schuimpjes are often colorful and are made in molds. The ingredients are mainly sugar and gelatin. They are common at annual Sinterklaas and Christmas parties.

Candies or confections, many different types

Cream puff

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Sweet coconut drink with lemongrass

Traditional ginger beer is a sweetened and carbonated, usually non-alcoholic beverage. Historically it was produced by the natural fermentation of prepared ginger spice, yeast and sugar. Current ginger beers are often manufactured rather than brewed, frequently with flavour and colour additives, with artificial carbonation. Ginger ales are not brewed.

Cherry juice

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.

Lemonade or limeade

Syrup made with bitter and sweet almonds

Citrus fruit drink, lime is popular

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.

Stewed brown beans, chicken, vegetables and spices, served with rice

The rock gunnel , or butterfish, is a species of marine ray-finned fish belonging to the family Pholidae, the gunnels. This species is found in the coastal waters of the North Atlantic Ocean and in the Atlantic part of the Arctic Ocean. The rock gunnel was first formally described in 1758 as Blennius gunnellus in the 10th edition of the Systema Naturae by Carl Linnaeus with the type locality given as the Atlantic. In 1777 by the Italian naturalist Giovanni Antonio Scopoli proposed the genus Pholis and Linnaeus's Blennius gunnellus was later designated to be its type species. The specific name gunnellis is a latinisation of an English, possibly originating in Cornwall, local name for this species, gunnel.

Sandwich

Salted cod sandwich

Chicken curry sandwich

Brown beans with chicken

Cassava soup

Char siu is a Cantonese-style barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for cha siu bao or pineapple buns. Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. It is classified as a type of siu mei (燒味), Cantonese roasted meat.

Chinese taro soup, soup made with Chinese taro, vegetables, meat

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.

Chicken curry or curry/curried chicken is a South Asian dish originating from the Indian subcontinent. It is common in the cuisine of the Indian subcontinent, Caribbean, Southeast Asia, Great Britain, and Kenya. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder. Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through. In south India, coconut and curry leaves are also common ingredients. Chicken curry is usually garnished with coriander leaves, and served with rice or roti. In south India, chicken curry may be thickened using coconut milk.

Duck is the common name for numerous species of waterfowl in the family Anatidae. Ducks are generally smaller and shorter-necked than swans and geese, which are members of the same family. Divided among several subfamilies, they are a form taxon; they do not represent a monophyletic group , since swans and geese are not considered ducks. Ducks are mostly aquatic birds, and may be found in both fresh water and sea water. Ducks are sometimes confused with several types of unrelated water birds with similar forms, such as loons or divers, grebes, gallinules and coots.

Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum. Pea soup has been eaten since antiquity; it is mentioned in Aristophanes' The Birds, and according to one source "the Greeks and Romans were cultivating this legume about 500 BC to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup." Eating fresh "garden" peas before they were matured was a luxurious innovation of the Early Modern period: by contrast with the coarse, traditional peasant fare of pease pottage , Potage Saint-Germain, made of fresh peas and other fresh greens braised in light stock and pureed, was an innovation sufficiently refined that it could be served to Louis XIV of France, for whose court at the Château de Saint-Germain-en-Laye it was named, c. 1660–1680.[clarification needed]

Spicy stewed chickpeas

Grated plaintain soup, made with meat, coconut milk, cassava

Cassava, sweet potato, plantains, salted cod, vegetables and an egg

Kapsalon is a fast food dish created in 2003 by Turkish immigrants in the Netherlands. Consisting of a layer of french fries placed into a disposable metal take-away tray, topped with döner or gyro meat, covered with slices of Gouda cheese, and heated in an oven until the cheese melts. Then a layer of shredded iceberg lettuce is added, dressed with garlic sauce and sambal, a hot sauce from Indonesia, a former Dutch colony. The term kapsalon is Dutch for "hairdressing salon" or barber shop, alluding to the inventor's place of work. The dish is a product of Dutch multiculturalism, combining elements of dishes from multiple cultures. The dish has spread internationally in a relatively short time. The dish was conceived in 2003 by Nathaniël Gomes, who was a Cape Verdean hairdresser in the Rotterdam district of Delfshaven, who one day at the neighboring shawarma store "El Aviva" asked to combine all his favorite ingredients into one dish. He began to regularly request what the restaurant called "the usual order for the kapsalon". Other customers noticed and started to order the kapsalon too, and it became a hit, soon being demanded in nearby snack bars. Gomes reached a measure of international popularity; he died in 2023, aged 47. The dish has since spread around the Netherlands and into Belgium, and several other countries in at least three continents. In some places the shawarma meat may be replaced with chicken, or doner kebab meat. The kapsalon has been described as "a typical example of contemporary cultural heritage", and "representative of the transnational nature of the city". It has also been described as a "calorie bomb" and "culinary lethal weapon", with high fat content and up to 1,800 kilocalories (7,500 kJ) in a large serving.

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.

Egg curry

Satay , or sate in Indonesian, is a Javanese dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay originated in Java, Indonesia. but has spread to almost anywhere in Indonesia, where it has become a national dish. Indonesian satay is often served with peanut sauce and kecap manis – a sweet soy sauce, and is often accompanied with ketupat or lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of the coconut palm frond. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces; however, most often they are served in a combination of soy and peanut sauce. Hence, peanut sauce is often called satay sauce. It is popular as street food, and it can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or at traditional celebration feasts.

Catfish, commonly prepared as a curry with vegetables

Catfish with brine beef

Spice paste or sauce for roast pork, made with soy sauce, ginger, garlic, sugar

Grilled chicken with a marinade made with soy sauce and spices

Mixed rice with shrimp, fish, zoutvlees, vegetables

Mixed meats such as roast chicken, roast pork, spek, serve with noodles or rice

Meat and vegetable soup made with napi, a root vegetable similar to cassava

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.

Nasi kuning , or sometimes called nasi kunyit (Indonesian for: "turmeric rice"), is an Indonesian fragrant rice dish cooked with coconut milk and turmeric, hence the name nasi kuning (yellow rice). In the Philippines, a related dish exists in Mindanao, particularly among the Maranao people, where it is known as kuning. Like the Indonesian version, it primarily uses turmeric, but also adds lemongrass and does not use coconut milk. A similar dish is also found in Sri Lankan cuisine where it is known as kaha buth (and Lamprais) and draws from both Indonesian and Sri Lankan influences.

Okra soup, made with meat, fish, arrowleaf

A pannenkoek ˌkuk] ⓘ; plural pannenkoeken [-ˌkukə(n)] ⓘ) or Dutch pancake is a style of pancake with origins in the Netherlands. Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts, but not as thin as crêpes.[citation needed] They may incorporate slices of bacon, apples, cheese, or raisins. Plain ones are often eaten with treacle (syrup made of sugar beets), appelstroop (an unspiced Dutch variety of apple butter) or (powdered) sugar and are sometimes rolled up to be eaten by hand or with cutlery. Basic ingredients are flour (plain, self-rising or both), milk, salt, and eggs. The addition of buckwheat flour (up to 50 percent) is traditional, but much less common nowadays. Milk can be replaced with soy milk without changing the end result. The ingredients are beaten into a batter of a fairly liquid consistency. A ladle of batter is then pan fried in butter or oil. Once the top of the pannenkoek is dry and the edges start to brown, it can be flipped over. The first one is often less than perfect. At home a stack of pannenkoeken can be made in advance so everyone can eat at the same time, or people can take turns at the stove.

Meat pie, made with chicken, fish, beef, vegetables

Fish stew

Peanut soup or groundnut soup is a soup made from peanuts, often with various other ingredients. It is a staple in African cuisine but is also eaten in East Asia , the United States (mainly in Virginia) and other areas around the world. It is also common in some regions, such as Argentina's northwest, Bolivia and Peru, where it can sometimes be served with bone meat and hollow short pasta or fries. In Ghana it is often eaten with fufu, omo tuo and banku often very spicy. Groundnut soup is also a native soup of the Benin (Edo) people in Nigeria and it is often eaten with pounded yam. Some of the essential ingredients used in making it are: Ugu, Oziza leafs Piper guineense (uziza seed) and Vernonia amygdalina (bitter leaf). It is prepared from groundnut which is mashed into a paste, usually termed as groundnut paste. When cooked, the groundnut is ashy pink in color. Groundnut soup is eaten with eba, fufu, banku, kenkey and so on. It is a delicacy that Nigerian, Ghanaian and people in other African countries consume, such as in Sierra Leone. In Ghana, it is known as nkatenkwan in Akan language and "Azidetsi" in Ewe language. Media related to Peanut soup at Wikimedia Commons

Pom is a Surinamese oven dish made using arrowleaf elephant ear root, locally called "pomtajer". Within the Surinamese community, in both Suriname and the Netherlands, pom is the most popular and best-known festive dish. Within the Surinamese community pom is frequently referred to as a dish of Creole or Jewish origin. It was introduced by the Portuguese–Jewish plantation owners as the Portuguese potato oven dish. Because the potato did not grow in Suriname and had to be imported, it was soon replaced with the root of the tayer plant. Pom combines three central ingredients: chicken, citrus juice and pomtajer (Xanthosoma sagittifolium). Only the latter is indigenous, and although all plant parts are edible, only the underground part of the main stem is used as an ingredient in preparing pom. The main stem or corm is most frequently designated as pomtajer or pongtaya (lit. the tajer/taya for pom).

Chicken with rice and houseband beans

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.

Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries. It is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that are combined into a dough. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.

Beef is the culinary name for meat from cattle . Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef.

Satay , or sate in Indonesian, is a Javanese dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay originated in Java, Indonesia. but has spread to almost anywhere in Indonesia, where it has become a national dish. Indonesian satay is often served with peanut sauce and kecap manis – a sweet soy sauce, and is often accompanied with ketupat or lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of the coconut palm frond. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces; however, most often they are served in a combination of soy and peanut sauce. Hence, peanut sauce is often called satay sauce. It is popular as street food, and it can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or at traditional celebration feasts.

Soto is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop. Soto is sometimes considered Indonesia's national dish, as it is served from Sumatra to Papua, in a wide range of variations. Soto is omnipresent in Indonesia, available in many warungs and open-air eateries on many street corners, to fine dining restaurants and luxurious hotels. Soto, especially soto ayam (chicken soto), is an Indonesian equivalent of chicken soup. Soto is regarded as an Indonesian comfort food because it is always served warm and has a tender texture. Because of the proximity and significant numbers of Indonesian migrants working and settling in the neighbouring countries, soto can also be found in Singapore and Malaysia, thus becoming a part of their cuisine.

Tinned sardines cooked in a sauce with tomatoes and vegetables, serve with rice

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.

Shawarma is a Middle Eastern dish that originated in the Levant region of the Arab world during the Ottoman Empire, consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit. Traditionally made with lamb or mutton, it may also be made with chicken, turkey, beef, or veal. The surface of the rotisserie meat is routinely shaved off once it cooks and is ready to be served. Shawarma is a popular street food throughout the Arab world and the Greater Middle East. The name shāwarmā in Arabic is a rendering of the term çevirme in Ottoman Turkish (چيويرمى [tʃeviɾˈme], lit. 'turning'), referring to rotisserie. Although the roasting of meat on horizontal spits has an ancient history, the shawarma technique—grilling a vertical stack of meat slices and cutting it off as it cooks—first appeared in the Ottoman Empire in the 19th century in the form of döner kebab, which both the Greek gyros and the Levantine shawarma are derived from. Shawarma, in turn, led to the development during the early 20th century of the contemporary Mexican dish tacos al pastor when it was brought there by Lebanese immigrants. The dish is also especially popular in Ottawa, Ontario, where a large community of the Lebanese diaspora exists.

Tofu and glutinous rice with bean sprouts, Madame Jeannette chili peppers, sambal sauce

Chop suey is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine, generally consisting of meat (usually chicken, pork, beef, shrimp or fish) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery, and bound in a starch-thickened sauce. It is typically served with rice, but can become the Chinese-American form of chow mein with the substitution of stir-fried noodles for rice. Chop suey has become a prominent part of American Chinese cuisine, British Chinese cuisine, Filipino cuisine, Canadian Chinese cuisine, German Chinese cuisine, Indian Chinese cuisine, and Polynesian cuisine. In Chinese Indonesian cuisine/Dutch Chinese Indonesian cuisine it is known as cap cai (tjap tjoi) (雜菜, "mixed vegetables") and mainly consists of vegetables. Chop suey is widely believed to have been developed in the U.S. by Chinese Americans, but the anthropologist E. N. Anderson, traces the dish to tsap seui (杂碎, "miscellaneous leftovers"), common in Taishan (Toisan), a county in Guangdong province, the home of many early Chinese immigrants to the United States. Hong Kong doctor Li Shu-fan likewise reported that he knew it in Toisan in the 1890s.

Noodles with vegetables, meat, sauce

Pork is the culinary name for the meat of the pig . It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.

A fish is an aquatic, anamniotic, gill-bearing vertebrate animal with swimming fins and a hard skull, but lacking limbs with digits. Fish can be grouped into the more basal jawless fish and the more common jawed fish, the latter including all living cartilaginous and bony fish, as well as the extinct placoderms and acanthodians. Most fish are cold-blooded, their body temperature varying with the surrounding water, though some large active swimmers like white shark and tuna can hold a higher core temperature. Many fish can communicate acoustically with each other, such as during courtship displays.

Fish pie, also known as fisherman's pie, is a traditional British dish. According to Cook's Illustrated, the dish was likely created to make use of fish scraps during Lent. John Murrell's 1615 A New Booke of Cookerie contained recipes for eel and carp pies that called for scraps. Jessup Whitehead's 1889 The Steward’s Handbook and Guide to Party Catering instructs the cook to poach the fish, then drain it and cover it in cream before baking. The pie is usually made with fresh and smoked fish or seafood in a white sauce or cheddar cheese sauce made using the milk the fish was poached in.[citation needed] Hard-boiled eggs are a common additional ingredient.[citation needed] Parsley or chives are sometimes added to the sauce. It is oven-baked in a deep dish but is not usually made with the shortcrust or puff pastry casing that is associated with most savoury pies (e.g. steak and kidney pie).

Sweet and sour chicken

Sweet and sour fish

Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. Brassica juncea cultivars can be divided into four major subgroups: integrifolia, juncea, napiformis, and tsatsai.

Battered and fried plantains, serve with gado-gado peanut sauce

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.

Bacalhau is the Portuguese word for cod and—in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as bacalhau fresco (fresh cod). Bacalhau dishes are common in Portugal, and also in former Portuguese colonies such as Cape Verde, Angola, Macau, Brazil, Timor-Leste and Goa. There are said to be over 1000 recipes for salt cod in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (it is one of the few species of fish not consumed fresh in this fish-loving country, which boasts the highest per capita fish consumption within the European Union). It is often cooked on social occasions and is the traditional Christmas Eve dinner in some parts of Portugal. There are numerous bacalhau recipe variations, depending on region and tradition. In Portugal, it is said there are more than 365 ways to cook bacalhau, one for every day of the year; others say there are 1,001 ways. Whatever the exact number, bacalhau is a ubiquitous ingredient in Portuguese cuisine.

A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on legumes, vegetables or fish; the latter are also commonly known as fish balls. The ancient Roman cookbook Apicius included many meatball-type recipes. Early recipes included in some of the earliest known Arabic cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron.

Vada, vadai, wada, bara, or bora is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings. Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar. In North India and Pakistan, Bhalla is a similar food. It is sold in chaat shops and kiosks; Green bean paste is added with spices, which is then deep fried to make croquets. They are then garnished with dahi , Saunth chutney (dried ginger and tamarind sauce) and spices. Bhalla is usually served cold, unlike the Aloo Tikki.

Bitterballen are a Dutch meat-based snack, made by making a very thick stew thickened with roux and beef stock and generously loaded with meat, refrigerating the stew until it firms, and then rolling the thick mixture into balls which then get breaded and fried. Seasonings in the base stew usually include onions, salt and pepper, parsley and nutmeg. Most recipes include nutmeg and there are also variations using curry powder or that add in finely chopped vegetables such as carrot. The bitterbal derives its name from a generic word for certain types of herb-flavoured alcoholic beverages, called a bitter in Dutch, and are popularly served as part of a bittergarnituur, a selection of savoury snacks to go with drinks, at pubs or at receptions in the Netherlands. Bitterballen are very similar to the more common croquette (kroketten in Dutch) in ingredients and preparation/cooking methods, as well as flavour, though the larger kroketten have a distinct oblong sausage shape, but with a similar diameter.