Puerto Rico
Guineítos Verdes en Salsa
Puerto Rican green bananas simmered in a savory tomato-onion sauce with garlic and herbs.
The complete directory
Find your next
favorite food.
410 foods match this view. Search local names, narrow the map, or follow a category.
Filters
Okinawa, Japan
Gōyā Chanpuru
ゴーヤーチャンプルー
Okinawa's signature stir-fry of bitter melon, tofu, pork, and egg, the island's soul food.
Jammu and Kashmir, India
Haakh
ہاک
Collard greens simmered with garlic and chilli, a Kashmiri everyday dish.
United States
Harvard Beets
Sliced beets simmered in a sweet-tart sauce of sugar and vinegar, thickened and glossy.
Costa Rica
Heart of Palm
Palmito
Heart of palm from pejibaye palm, tender and crisp similar to bamboo shoots, a Costa Rican specialty ingredient, fresh and delicate.
Suriname
Heri Heri
Boiled cassava, sweet potato, plantain and green banana served with salted fish or bakkeljauw and a hard-boiled egg.
Papua New Guinea
Hibiscus spinach
Bele
Hibiscus spinach (Abelmoschus manihot) is a tender, slightly mucilaginous Pacific leafy green known as bele, aibika, pele, and island cabbage, usually cooked with coconut milk or added to soups and stews.
Japan
Hijiki
ひじき
Hijiki, the black seaweed simmered with carrot and soy, is a named Japanese staple bought as itself.
Greece
Horta Vrasta
Χόρτα βραστά
Greek boiled wild greens with olive oil and lemon, a simple, healthy side or main. A national staple, bitter and herby, served with bread and feta, a Lenten and home classic.
Albania
Imambajalle
Imambajallë
Albanian name for Imam Bayildi, stuffed eggplant with onions, garlic, and tomatoes cooked in olive oil, silky eggplant with caramelized onions and high-quality olive oil, Ottoman legacy.
Mozambique
Inhap
A named northern Mozambican preparation of local greens and aromatics served with a staple starch.
Penang, Malaysia
Jiu Hu Char
Stir-fried jicama with cuttlefish, served with lettuce wraps, crunchy jicama with savory cuttlefish and fresh lettuce.
Brazil
Juçara Palm Heart
Palmito de Juçara
Tender juçara palm heart from the Atlantic Forest, valued as a conservation-minded alternative to açaí-palm hearts.
Pakistan
Kachri
کچری
A wild melon used as a tenderiser and souring agent in Pakistani cooking.
Tunisia
Kafteji
كفتاجي
Fried peppers, courgette, potato, pumpkin, tomato and egg chopped together on the board into a coarse mash and served hot with bread.
Papua New Guinea
Kaima Bona Gatoi
Grilled vegetable dish of eggplants, zucchini, hot peppers, and onions, marinated in vinegar, olive oil, herbs, and garlic before grilling — a PNG vegetable preparation.
Japan
Kakiage
かき揚げ
A mixed tempura fritter of shredded vegetables and small shrimp, fried as a thin disc.
Netherlands
Kale Stamppot
Boerenkoolstamppot
Mashed potatoes with curly kale, the most traditional stamppot variety, served with rookworst and gravy.
New Caledonia
Kanak Cabbage
Chou Kanak
Kanak cabbage; a traditional Kanak vegetable; pan-fried as a side dish; a feature of Kanak culinary traditions; a wild plant used in traditional cuisine; a versatile, leafy green; a an important part of the Kanak diet
New Zealand
Karengo
Native red seaweed related to nori (Porphyra species), harvested off southern coasts in spring and air-dried into dark purple fronds; chewed as a snack or added to soups, once a traded Māori staple.
Turkey
Karnıyarık
Eggplants split lengthwise and stuffed with a mixture of minced lamb, onions, tomatoes, and parsley, then baked until the eggplant is meltingly tender. The name means 'split belly' in Turkish. It is one of the most iconic home-cooked dishes in Turkish cuisine.
Uganda
Katunkuma
Very small round bitter berries of a nightshade, eaten raw or cooked and often taken as a medicine as much as a food.
Papua New Guinea
Kaukau
Sweet potato — the everyday starch of the PNG Highlands, baked, boiled, or roasted, then mashed with coconut milk, garlic, and ginger; eaten at almost every meal.
Federated States of Micronesia
Kehp Sukusuk
Kehp Sukusuk is pounded wet yam topped with pahia coconut-milk sauce, a Pohnpeian dish served at feasts and celebrations.
Rajasthan, India
Ker Sangri
कैर सांगरी
A Rajasthani dish made from desert beans and berries, cooked with yogurt and spices. It is a traditional Marwari preparation.
Assam, India
Khar
খাৰ
Raw papaya or other vegetables are cooked with alkaline banana ash and pulses in Assam.
Malawi
Kholowa
Pumpkin or squash cooked into a sweet-savoury Malawian side dish.
Japan
Kinpira
きんぴら
Kinpira gobo, burdock and carrot shredded and stir-fried in soy, sugar and chilli, is a named Japanese side dish present in almost every bento.
Tanzania
Kisamvu
Cassava leaves pounded to a pulp and cooked long with coconut milk and groundnut until dark green and thick.
Saint Kitts and Nevis
Kittitian Fried Breadfruit
Fried Breadfruit
Breadfruit sliced and fried until golden; a popular side dish in Saint Kitts and Nevis; breadfruit is one of the most important staples of the islands; can be boiled, roasted, mashed, or fried; its mild flavor makes it a practical partner for saltfish and stewed meats; the fried breadfruit of Saint Kitts and Nevis
Paraguay
Kivevé
Pumpkin and cornmeal dish with fresh cheese, semi-sweet creamy consistency, name means 'reddish' in Guarani, a traditional dish.
Federated States of Micronesia
Koahpnoair Koakih
Koahpnoair Koakih is a Pohnpeian yam dish combining ground yam and small yam pieces cooked in coconut milk in an iron oampwoat pot.
Germany
Kohlroulade
Kohlroulade wraps minced meat, onion and seasoning in blanched cabbage leaves, then braises the parcels in gravy.
Greece
Kolokithakia Gemista
Κολοκυθάκια γεμιστά
Greek stuffed zucchini with rice and herbs (or meat), simmered in a tomato or avgolemono sauce. A ladera and home classic, tender and savory, a summer and Lenten dish, a vegetarian favorite.
Greece
Kolokithoanthoi
Κολοκυθοανθοί
Greek stuffed zucchini flowers with rice and herbs, a delicate summer dish. A ladera and meze specialty, light and herby, served with lemon, a seasonal and regional dish.
Hokkaido, Japan
Kombu
昆布
Dried kelp, the core of dashi stock, prized for its deep umami and natural MSG.