Find your next
favorite food.

Burkina Faso

Dolo

Traditional sorghum or millet beer brewed by women (dolotières); served in calabashes; sometimes called 'Faso Lipton'; the social drink of ceremonies and markets.

Algarve, Portugal

Dom Rodrigo

Thread-like egg yolk and sugar confection from the Algarve, wrapped in paper.

Chattogram Division, Bangladesh

Domachha

দোমাছা

Fresh fish and dried fish are cooked together with seasonal vegetables in the Chattogram, Feni, and Noakhali tradition.

Slovenia

Domača Salama

Domača suha salama

Farmhouse dry salami of pork with garlic, pepper and sometimes wine, smoked lightly over beech and hung in a cool loft to cure.

South Africa

Dombolo (Dumplings)

Dombolo

South African steamed bread dumplings, served with stews and soups to soak up the sauce. A national and home staple, soft and golden, a comfort and rustic dish, a traditional and hearty companion

Damietta, Egypt

Domiati Cheese

جبنة دمياطي

Egypt's most famous white cheese, made from buffalo milk, soft, salty, and slightly crumbly.

Dominica

Dominican Black Pudding

Black Pudding

Blood sausage made with pig's blood, sweet potato, and herbs; sold at the Roseau market upper floor; a traditional Dominican snack; a popular breakfast item; the black pudding of Dominica; a Creole street food; a bold, savoury snack.

Dominica

Dominican Bouyon

Bouyon

A hearty Dominican one-pot soup of meat or fish, ground provisions, vegetables, and dumplings, simmered with herbs and peppers until the broth is deeply savory.

Dominica

Dominican Callaloo Soup

Callaloo Soup

The national dish of Dominica since 2013; a thick, creamy green soup from dasheen (taro) leaves, coconut milk, okra, garlic, and Scotch bonnet; often enriched with crab, salted meat, or smoked fish; combined with yams, peppers, onions, green bananas, and cornmeal dumplings; the Dominican version is spicy; a hearty representation of Dominican Creole cuisine.

Dominica

Dominican Cassava Bread

Cassava Bread

Traditional bread made from cassava; a staple of the Kalinago, the island's Indigenous people; the use of root crops like cassava formed the base of what would become national staples; dishes like cassava bread and farine were common; the cassava bread of Dominica; a link to the island's Indigenous heritage; a rustic, gluten-free flatbread.

Dominica

Dominican Curried Goat

Curried Goat

Goat meat curried with local spices, onions, and potatoes; a popular dish in Dominica; reflects the East Indian influence on the island's cuisine; served with roti or rice; the curried goat of Dominica; a Caribbean-Indian fusion; a hearty, spicy main dish.

Dominica

Dominican Fish Broth

Fish Broth

A clear, peppery broth with chunks of fresh-caught fish, root vegetables, plantain, and herbs; common at lunch in Roseau and Portsmouth markets; a powerfully seasoned, restorative soup; excellent for hangovers or a midday boost; similar to bouillabaisse; the fish broth of Dominica; a spicy, clear fish soup; a market staple.

Dominica

Dominican Goat Water

Goat Water

A popular Dominican stew made from goat meat; slow-cooked with onions, garlic, herbs, and ground provisions; a hearty, flavourful one-pot meal; a popular dish in Dominica; the goat water of Dominica; a rich, dark, meaty stew; a Caribbean classic.

Dominica

Dominican Green Seasoning

Green Seasoning

A blend of coriander, thyme, green onions, garlic, and Scotch bonnet peppers; the foundation of Dominican cooking; used to marinate fish, meat, and poultry; the African tradition of using seasoning herbs endures in Dominican kitchens; the green seasoning of Dominica; the soul of island cuisine; the base of every pot.

Dominica

Dominican Ground Provisions

Provisions

In Dominican Creole cooking, ground provisions are starchy roots and fruits such as dasheen, yam, tannia, sweet potato, and green banana, often served with stewed meat or fish.

Dominican Republic

Dominican Limoncillo

Limoncillo

A Dominican tropical fruit in a green shell, with yellow, sweet-tart, gelatinous pulp around a large seed. Eaten fresh as a snack, a summer street favorite.

Dominica

Dominican Pelau

Pelau

One-pot rice dish with pigeon peas, chicken or meat, vegetables, and coconut milk; colored with caramelized brown sugar; a popular dish in Dominica; the pelau of Dominica; a hearty, sweet and savoury one-pot meal; a Caribbean classic.

Dominica

Dominican Pepper Sauce

Pepper Sauce

Hot pepper sauce made from Scotch bonnet peppers, onions, garlic, vinegar, and local spices; an ever-present condiment in Dominican cuisine; sold at the Saturday Roseau Old Market; used on everything from fish to bakes; the pepper sauce of Dominica; the heat of the island; a versatile condiment.

Dominica

Dominican Pumpkin Soup

Pumpkin Soup

A thick, creamy soup made from local pumpkin; simmered with coconut milk, herbs, and spices; a popular Dominican dish; sold at the Roseau market; the pumpkin soup of Dominica; a velvety, comforting soup; a Caribbean classic.

Dominica

Dominican Rice and Peas

Rice and Peas

Rice cooked with pigeon peas, coconut milk, and local seasonings; a popular meal in Dominica; served with stewed chicken, fish, or meat; a staple of the Dominican lunch; the rice and peas of Dominica; a Caribbean comfort food; a versatile accompaniment.

Dominica

Dominican Roti

Roti

Flaky, pastry-wrapped pockets filled with seasoned chicken, beef, vegetables, or goat; perfect for lunch; reflects the East Indian influence on the island's cuisine; a popular street food in Dominica; the roti of Dominica; a Caribbean-Indian fusion; an everyday food.

Dominica

Dominican Souse

Souse

A clear, savory broth typically made from pig trotters (feet); seasoned heavily with lime, cucumber, pepper, and herbs; a pickled meat dish, usually pork or chicken, flavored with lime juice, onions, and hot peppers; generally eaten as a snack or appetizer; traditionally consumed on Saturdays; the souse of Dominica; a tangy, gelatinous treat; a weekend staple.

Germany

Domino Stones

Dominosteine

Three-layer Christmas squares: gingerbread, jelly, and marzipan, coated in chocolate.

Halifax, Canada

Donair Sauce

Sauce donair

Sweet garlicky sauce made from evaporated milk, sugar, vinegar, and garlic, essential accompaniment to Halifax donairs.

Turkey

Dondurma

Turkish ice cream made with milk, sugar, salep (orchid root powder), and mastic, giving it a uniquely stretchy, chewy texture that resists melting. Vendors perform theatrical tricks with the ice cream, stretching and flipping it with long metal paddles. The Kahramanmaraş region is particularly famous for its high-quality dondurma.

Bissau, Guinea-Bissau

Donetes

Small fried dough pastries similar to doughnuts; sweet, round, and dusted with sugar; a Portuguese-influenced street snack sold at markets and bakeries in Bissau and towns across Guinea-Bissau.

Taiwan

Dong Ding Oolong

凍頂烏龍

Roasted oolong from Lugu in Nantou, medium-oxidised and charcoal-baked, giving a darker, toasty, honeyed cup than the high-mountain teas.

China

Dong'an Chicken

东安鸡

A Hunan dish of shredded chicken stir-fried with vinegar, chilli, ginger and peppercorns, one of China oldest documented dishes, from the 8th century.

Central African Republic

Dongo-dongo

A thick okra soup or sauce simmered with dried or smoked fish, onions, garlic and hot peppers; often thickened with tomato paste or a pinch of baking soda and served with fufu or rice.

China

Dongpo Pork

东坡肉

A tied square of pork belly braised whole in Shaoxing wine, soy and sugar until it can be cut with a spoon, served one cube per person.

Niger

Donkwa

Hausa peanut-and-corn snack ground and shaped into small, portable balls.

Nigeria

Donkwa

Roasted groundnuts and maize or rice ground with pepper, ginger and sugar and pressed into balls or bars.

Pakistan

Doodh Patti

دودھ پتی

Tea leaves boiled directly in milk with sugar and no water at all, until thick, tan and syrupy.

United States

Doodle Soup

A Bradford, Tennessee specialty: a tangy broth made from roast chicken or game drippings, vinegar, cayenne, and flour, eaten with crackers.

Afghanistan

Doogh

دوغ

Yogurt thinned with water, salted and flavoured with dried mint, often carbonated, drunk with kabab and rice.

Germany

Doppelbock

Very strong lager, 8-12% ABV, with rich malty sweetness and dark color, traditionally brewed by monks for fasting.