Pollada

🇧🇩Bangladesh

Duck with Bamboo Shoot

আঁশ বাঁশ

Duck cooked with fresh bamboo shoot and heavy spice, a cold-season dish from the north and the hill tracts.

🇵🇬Papua New Guinea

Aigir

Hot-stone cooking method from East New Britain — hot rocks dropped into a pot of coconut milk with chicken, plantains, sweet potatoes, leafy greens, and ginger, cooked in 30 minutes.

🇨🇮Côte d'Ivoire

Alloco Poulet

A plate of fried plantain with grilled or fried chicken and raw onion in chilli, the standard maquis order after dark.

🇮🇹Italy

Anatra farcita alla Novarese

Anatra farcita alla Novarese is a named Italian poultry from Novara, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇦🇩Andorra

Duck with Winter Pears

Ànec amb peres

Andorran duck breast with caramelised pears and mushrooms.

🇦🇴Angola

Cabidela

Chicken cooked in its own blood with vinegar, garlic, tomato and onion until the sauce goes dark and glossy.

🇮🇩Bali, Indonesia

Betutu

Ayam Betutu

Balinese chicken stuffed with bumbu rajang spices, wrapped in banana leaves, then steamed or grilled.

🇮🇩Yogyakarta, Indonesia

Ayam geprek

Ayam geprek, fried chicken smashed into raw sambal in a mortar, is a named Indonesian dish with its own nationwide chains and a documented Yogyakarta origin; localisation rescues it under guideline 1.6.