Alternative form of aavakaaya [A variety of pickle from Southern India, particularly popular in the states of Andhra Pradesh and Tamil Nadu. It is composed primarily of dried mango pickled in powdered mustard, red chili powder (dried, sometimes roasted, and powdered), salt, sesame oil, and fenugreek.]
Alternative form of aavakaaya [A variety of pickle from Southern India, particularly popular in the states of Andhra Pradesh and Tamil Nadu. It is composed primarily of dried mango pickled in powdered mustard, red chili powder (dried, sometimes roasted, and powdered), salt, sesame oil, and fenugreek.]
Alternative spelling of fufu [A dish of boiled, mashed cassava mixed with plantain, yams, or other starchy vegetables, common as food in West and Equatorial Africa and the Caribbean. Sold in speciality stores (US) in dry powdered or granulated form.]
Alternative spelling of fufu [A dish of boiled, mashed cassava mixed with plantain, yams, or other starchy vegetables, common as food in West and Equatorial Africa and the Caribbean. Sold in speciality stores (US) in dry powdered or granulated form.]
A dish of boiled, mashed cassava mixed with plantain, yams, or other starchy vegetables, common as food in West and Equatorial Africa and the Caribbean. Sold in speciality stores (US) in dry powdered or granulated form.
A cornmeal dish from the Caribbean, usually made with okra and served with salt fish, shellfish, or chicken; variant recipes are also known as coo-coo (coocoo) or cou-cou (coucou).
Alternative form of fungee [A cornmeal dish from the Caribbean, usually made with okra and served with salt fish, shellfish, or chicken; variant recipes are also known as coo-coo (coocoo) or cou-cou (coucou).]
Alternative form of fungee [A cornmeal dish from the Caribbean, usually made with okra and served with salt fish, shellfish, or chicken; variant recipes are also known as coo-coo (coocoo) or cou-cou (coucou).]
Alternative spelling of kimchi [A Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned, and stored in sealed containers to undergo lactic acid fermentation.]
Alternative spelling of kimchi [A Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned, and stored in sealed containers to undergo lactic acid fermentation.]
Alternative form of lahpet [(rare) A dish, popular in Burma, consisting of pickled or fermented tea leaves (encountered in the West especially as tea leaf salad).]
Alternative form of lahpet [(rare) A dish, popular in Burma, consisting of pickled or fermented tea leaves (encountered in the West especially as tea leaf salad).]
Alternative form of Maconochie [(historical) A tinned stew of sliced turnips, carrots, and potatoes in a thin broth, a widely-used food ration for British soldiers in front-line trenches during World War I.]
Alternative form of oncom [A traditional staple food of West Javan (Sundanese) cuisine in Indonesia, similar to tempeh, and usually made from the by-products from the production of other foods.]
Alternative form of horchata [A sweet beverage variously made with rice, chufa or morro seeds (or, historically, barley), water, sugar, and cinnamon, and sometimes with milk.]
A flat, unleavened bread made from wheat flour; the rounds are cut in half, and may be made into pockets or used with a dip such as taramosalata, houmous or tzatziki.
Uncommon spelling of papadam. [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
Alternative form of som tam [green papaya salad, a Thai dish of sliced sour fruits and vegetables, as green papayas, tomatoes, etc., and other ingredients, as lime, palm sugar, chilis, garlic, dried shrimps, fried peanuts, etc., which are pounded together in a mortar.]
A Middle Eastern seasoning, having the herb as the main ingredient, with sumac (or other tart-flavored equivalent) and sesame seeds.
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