Street Snacks
Pholourie
Phulourie
Guyana
Split-pea batter dropped in spoonfuls into hot oil and fried into soft balls, eaten with tamarind or mango chutney.
Original eatfuls sticker artwork
What it is
A closer look at Pholourie.
Split-pea batter dropped in spoonfuls into hot oil and fried into soft balls, eaten with tamarind or mango chutney.
What to look for
Know it when you find it.
Sold in bags with a cup of chutney. They should be light and spongy inside; dense ones have been over-mixed.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pholourie.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Skuon, Cambodia
A-ping
អា-pin្លិង
Deep-fried Thai zebra tarantula, a street food of Skuon in Kampong Cham province, seasoned with garlic, salt, and sugar.
Bahia, Brazil
Abará
A Afro-Bahian steamed dish of black-eyed pea paste wrapped in banana leaves, filled with dried shrimp, onion, and dendê oil.
Togo
Ablo
Rice or corn flour beignets; steamed then sometimes fried; small, round, slightly sweet; a popular street food; served with sauce or as a snack.
Colombia
Aborrajado
Ripe plantain slices stuffed with cheese and guava paste (bocadillo), battered and deep-fried until golden. A sweet-savoury Valle del Cauca specialty, beloved in Cali and along the Caribbean coast.
Bahia, Brazil
Acarajé
Deep-fried black-eyed pea fritters split open and filled with vatapá, caruru, dried shrimp, hot sauce, and salad, rooted in Afro-Bahian cuisine.
Guinea-Bissau
Accara
Black-eyed peas peeled, ground and whipped with onion and chilli, then dropped into hot oil and served in bread with pepper sauce.
Italy
Acciughe sotto pesto
Acciughe sotto pesto is a named Italian street snack from Province of Siena, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.
Antigua and Barbuda
Black Angelhair Fritters
Deep-fried fritters made from black angelhair, a local sea moss or seaweed; mixed with seasoned batter and fried until crisp; a distinctive Antiguan appetizer and street food; found at local restaurants and roadside stalls; the angelhair fritters of Antigua; a crispy, oceanic snack.