Concept cluster: Food > Traditional dishes (3)
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aavakaaya
n
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.
abacha
n
A Nigerian food made from dried shredded cassava with fish, eggs, spices, etc.
achar
n
A spicy and salty pickle in Indian cuisine.
ajika
n
Alternative spelling of adjika [A hot, spicy but subtly flavoured paste often used to flavour food, mainly in the Caucasian regions of Abkhazia and Samegrelo.]
almond-butter
n
Alternative form of almond butter [A kind of food paste made from almonds.]
amala
n
A thick paste made from yam or cassava flour, eaten chiefly in Yoruba cuisine.
ambal
n
A type of curry made from pumpkin with tamarind
bean curd
n
Tofu.
casiri
n
Alternative form of kasiri (“alcoholic drink made from cassava”) [An alcoholic drink made from cassava by Amerindians in Suriname and Guyana.]
chakalaka
n
A spicy African vegetable relish traditionally served with bread, pap, samp, stews, and curries.
chaunk
n
(cooking) A garnish made by frying mustard seed, asafoetida, and other whole spices in oil or ghee to release the flavours. Can be added to soups, curries, etc., at the end of cooking.
chimmichurri
n
Alternative spelling of chimichurri [(uncountable) A sauce and marinade for grilled meat originally from Argentina, made from chopped parsley or cilantro, garlic, salt, pepper, onion, and paprika with olive oil.]
dhansak
n
An Indian curry with lentils, vegetables, spices, cumin seeds, ginger, and garlic together with meat and either gourd or pumpkin.
doufu
n
(chiefly compounds) tofu
dum
adj
(India, cooking) cooked with steam
ensalada chilena
n
A salad made of sliced tomatoes, onions, and cilantro seasoned with olive oil, lemon juice and salt.
farofa
n
A toasted manioc flour used in Brazilian cookery
funga
n
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).]
gizzada
n
A small tart with a sweet spicy coconut filling, in Jamaican and Portuguese cuisine.
gombo
n
Alternative form of gumbo [(countable) Synonym of okra: the plant or its edible capsules.]
isiewu
n
Alternative form of isi ewu [A spicy Nigerian dish made from a goat's head.]
jollof rice
n
A West African dish of rice, tomatoes, onions, and seasonings.
kelewele
n
(Ghana) A Ghanaian food made of fried plantains seasoned with spices.
kerabu
n
A Malaysian salad dressed with lime juice, sugar and chilli
kim chee
n
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.]
kolo
n
A mixed grain dish from East Africa
kulambu
n
Alternative form of kuzhambu [A spicy gravy made with tamarind and dal, part of South Indian and Sri Lankan Tamil cuisine.]
kuzhambu
n
A spicy gravy made with tamarind and dal, part of South Indian and Sri Lankan Tamil cuisine.
laphet
n
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).]
luwombo
n
A Ugandan stew of meat or mushrooms steamed in banana leaves.
massaman
n
(attributive) A Thai curry of Muslim origin (or the paste used to make it), usually containing coconut milk, roasted peanuts, potatoes, bay leaves, cardamom pods, cinnamon, palm sugar, fish sauce, and tamarind sauce.
mirza ghasemi
n
A Persian dish made from fried aubergine (eggplant), egg, garlic, and tomato
mofongo
n
A Caribbean dish of fried green plantains or yuca seasoned with garlic, olive oil and pork crackling, then mashed.
ngapee
n
Alternative form of ngapi. [(cooking) A pungent Burmese condiment made from fermented and compressed fish or shrimp paste.]
palay
n
(Philippines) paddy
panaeng
n
Alternative form of panang (“Thai curry”) [A thick red Thai curry made with peanuts and spices.]
pap
n
(South Africa) Porridge.
pelau
n
A Trinidadian dish of meat, rice, and peas cooked together in one pot.
poi
n
(Hawaii) The traditional staple food of Hawaii, made by baking and pounding the kalo (or taro) root, and reducing it to a thin paste, which is allowed to ferment.
somyeon
n
A kind of Korean noodle made with wheat flour
sooji
n
Alternative spelling of suji [(South Asia) Wheat that is granulated but not pulverized; a kind of semolina.]
sourkraut
n
Alternative spelling of sauerkraut [(countable, uncountable) A dish made by fermenting finely chopped cabbage.]
suckatash
n
Alternative form of succotash [(US) A stew made from kernels of corn, lima beans, tomatoes and sometimes peppers.]
sujee
n
Alternative spelling of suji [(South Asia) Wheat that is granulated but not pulverized; a kind of semolina.]
tamarind fish
n
An Indian pickle made from sliced silvery pomfret or other fish preserved in tamarinds.
tom kha gai
n
A Thai soup or curry of chicken, coconut milk, galangal, and other spices.
tuo zaafi
n
A staple food, made with maize or millet flower, commonly eaten in northern Ghana.
ugba
n
A Nigerian condiment made from fermented African oil bean seeds (Pentaclethra macrophylla).
umngqusho
n
A Bantu dish of maize and vegetables.
Note: Concept clusters like the one above are an experimental OneLook feature. We've grouped words and phrases into thousands of clusters based on a statistical analysis of how they are used in writing. Some of the words and concepts may be vulgar or offensive. The names of the clusters were written automatically and may not precisely describe every word within the cluster; furthermore, the clusters may be missing some entries that you'd normally associate with their names. Click on a word to look it up on OneLook.
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