Global food category
297 traditional foods, ingredients, and local specialties connected by one appetite.
Koumranga
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297 foods match this view. Narrow them by country, type, rarity, or name.
Chad
Chadian sauce made from savonnier (soapberry) leaves; also called moula hidjilidj; a traditional leaf-based sauce; cooked with meat or fish and peanut paste; a regional specialty; one of the many leaf sauces of Chad; served with boule or kissar.
Ethiopia
ቁሌት
The foundational Ethiopian sauce base — onions slow-cooked down with berbere or turmeric, garlic, ginger and niter kibbeh. Every wot begins here; the depth of the kulet determines the quality of the stew.
Åland Islands
Kökar Senap
Finely ground mustard that is both sweet and strong; World Champion 2023 (gold medal in sweet hot category); produced on Kökar island in Åland archipelago; available in squeeze bottles and glass jars; an award-winning Åland condiment.
China
老干妈
A jar of chilli flakes, fermented soy bean and preserved vegetable suspended in oil, with the founder's photograph on every label.
Seychelles
Local Seychellois chili sauce made from the notoriously fiery Seychelles chillies; dishes are often cooked with or accompanied by lasos piman; an essential condiment on every Seychellois table; the chili can be mixed into octopus curry or served separately.
Liberia
Pepper Sauce
A fresh Liberian pepper condiment blended with chilli, onion, tomato and aromatics.
Libya
Sharmoula
A Libyan cold relish of pounded tomato, garlic, vinegar, oil, and chilli served with grilled fish.
Bolivia
Bolivia's ubiquitous spicy sauce of tomatoes, locoto peppers, and quillquiña (a local herb), ground in a mortar.
United States
A Chinese-American cream sauce of butter, stock, egg, and lobster or shrimp, served over lobster or chicken.
United States
A West Coast seafood dressing of mayonnaise, chili sauce, cream, and seasonings — the Crab Louie partner.
Kuwait
معبوج
Red or green chillies pounded with garlic, salt and lemon into a rough fiery paste kept on the table beside daqoos.
Guinea
Guinean okra sauce thickened until glossy and served with rice or tô, often with meat or fish.
Guinea
A Guinean sweet-potato-leaf sauce cooked with aromatics and served with a staple starch.
Guinea
A Guinean sauce preparation built around okra, aromatics and meat or fish.
Comoros
Poutou
Fresh, fiery condiment of crushed hot chilli, garlic, onion, whole lemon (with peel), tomato, green mango, papaya and cabbage. It is pounded or blended raw and sits on almost every Mahorais table.
Bushehr, United Arab Emirates
مهياوة
Fermented fish sauce made from anchovies and spices (fennel, cumin, coriander, mustard), Iranian origin but used in UAE coastal cuisine, deep umami flavor with balanced saltiness and aromatic spices, condiment.
North Macedonia
Макало
Garlic pounded with salt, walnut and a little water or oil into a sharp sauce served with fried or roast meat.
Guyana
Mango sour is green mango cooked or steeped with vinegar, garlic, pepper and spices into a tart Guyanese condiment.
Belize
Habanero sauce made near Dangriga since 1981 from carrots, onion and local peppers, on every restaurant table in Belize in a row of heat grades.
Mauritius
Bird's eye chillies pounded to a paste with garlic, salt and oil, sold in jars and used a teaspoon at a time.
Île-de-France, France
Moutarde de Meaux
Coarse-grained whole mustard from Meaux, rustic and crunchy.
United States
A French-American vinegar sauce of shallots, cracked pepper, and wine vinegar, served with raw oysters.
England, United Kingdom
Chopped mint steeped in vinegar with a little sugar, poured thin over roast lamb.
Fiji
Coconut cream sharpened with lime, chilli and onion into a dipping sauce for fish, taro and lovo meat.
Puerto Rico
A Puerto Rican sauce of oil, garlic, and herbs used to season or finish dishes, an island take on mojo.
Dominican Republic
Mojo Do
A Dominican garlic sauce of olive oil, garlic, sour orange, and cilantro, served with yuca, tostones, and fish. A tangy, aromatic, garlicky condiment.
Cuba
A Cuban garlic, lime, and olive oil sauce, the essential marinade and condiment
Mexico
A Mexican garlic sauce of crushed garlic, oil, lime and chiles, used to marinate seafood and finish grilled dishes.
Puerto Rico
A cooked sauce of tomato, onion, olives, capers, vinegar and bay poured over fried fish — the specialty of Salinas on the south coast.
Oaxaca, Mexico
A yellow Oaxacan mole of yellow chiles, hoja santa, and herbs, bright and herbal.
Mexico
A pale mole of nuts and seeds, mild and creamy, without dark chiles.
Oaxaca, Mexico
An intense Oaxacan mole of charred chiles and spices, dark and smoky.
Oaxaca, Mexico
A reddish Oaxacan mole, mild and sweet, with ancho chiles and fruit.
Mexico
A Querétaro mole, dark and lightly sweet, with fruit undertones.
Oaxaca, Mexico
A fruity mole of pineapple, plantain, and chiles, a glossy sweet-savory sauce served with meat.
Oaxaca, Mexico
The black Oaxacan mole: dark chiles, chocolate, and dozens of ingredients.