Find your next
favorite food.

Haiti

Epis

A wet green base of parsley, thyme, spring onion, garlic, peppers, cloves and sour orange, blended and kept in the fridge for every dish.

Burgundy, France

Epoisses

Pungent Burgundy cheese washed in marc de Bourgogne brandy, creamy and intense.

Namibia

Epwaka

Traditional Owambo spinach dish — wild greens cooked with palm oil or butter, seasoned and served with pap; a daily vegetable accompaniment in northern Namibia.

Equatorial Guinea

Equatoguinean Bacalao

Bacalao

Salted and dried cod, a Spanish colonial legacy; soaked to desalinate then used in stews, soups, and with vegetables; a common ingredient in Equatoguinean kitchens.

Malabo, Equatorial Guinea

Equatoguinean Pinchos

Pinchos

Grilled skewers of chicken, beef, or fish on sticks over open flames, served with a spicy dipping sauce; the Spanish-African street grill of Equatorial Guinea.

Austria

Erdaepfelgulasch

Erdaepfelgulasch braises potato chunks with onion, sweet paprika, caraway and stock, without needing meat.

Southern Belize, Belize

Ereba

Garifuna cassava bread: bitter cassava grated, the poisonous juice squeezed out through a woven ruguma tube, then the meal sifted and baked on a griddle into a large brittle disc.

Beijing, China

Erguotou

二锅头

Beijing's everyday sorghum baijiu, distilled twice and sold in squat green bottles; sharper and cheaper than Maotai, drunk in thimble-cup toasts.

Kerala, India

Erissery

എരിശ്ശേരി

Pumpkin or plantain is simmered with coconut and cumin, then finished with a toasted coconut tempering in Kerala.

Eritrea

Eritrean Bozen Shiro

Bozena Shiro

Eritrean shiro enriched with minced beef; the chickpea flour stew gets a meaty boost; heartier than plain tsebhi shiro; served on injera; a popular variation for non-fasting days.

Asmara, Eritrea

Eritrean Espresso

Espresso

Italian-style espresso served in Asmara's historic cafes; made with original Italian machinery; a legacy of the colonial period; drunk standing at bars before sunrise; cappuccinos and lattes equally common; the cafe culture of Asmara runs deep.

Eritrea

Eritrean Fish Soup

Asa Shorba

Eritrean fish soup from the Red Sea coast; clear, peppery broth with fish chunks, vegetables, and herbs; a coastal comfort food; lighter than asa tsebhi; eaten with bread or injera.

Asmara, Eritrea

Eritrean Frittata

Frittata

Italian-style frittata adapted in Eritrea; an open-faced omelette with vegetables, herbs, and sometimes leftover stews; a legacy of colonial cuisine; served in cafes and homes; a simple, versatile dish.

Asmara, Eritrea

Eritrean Gelato

Gelato

Italian-style gelato served in Asmara's gelaterias; a legacy of the colonial period; creamy, dense, and available in tropical fruit flavors; found in parlors along Asmara's boulevards; a sweet reminder of the city's Italian past.

Eritrea

Eritrean Gored Gored

Gored Gored

Eritrean dish of raw beef cubes marinated in mitmita and niter kibbeh; similar to Ethiopian kitfo but with larger chunks; eaten at celebrations; a delicacy for meat lovers; served with injera or kitcha.

Eritrea

Eritrean Himbasha

Himbasha

Eritrean celebration bread, slightly sweet and flavored with cardamom; the Eritrean variant is distinguished by raisins; wheel-shaped with a decorative radial pattern pressed into the top; served at weddings, Christmas, and coffee ceremonies.

Ethiopia

Eritrean Kinche

ቅንጬ

A simple, hearty Ethiopian breakfast of cracked wheat (or barley) cooked in water and finished with niter kibbeh. Filling, wholesome, and the perfect way to start a long day.

Eritrea

Eritrean Kitcha

Kitcha

A thin, unleavened wheat flatbread eaten in Eritrean and Ethiopian cuisine.

Eritrea

Eritrean Kitfo

Kitfo

Eritrean minced raw beef marinated in mitmita and niter kibbeh; similar to the Ethiopian version; a delicacy served at special occasions; often paired with ayib cheese and gomen greens; eaten with injera or kitcha.

Eritrea

Eritrean Lasagna

Lasagna

Eritrean-style lasagna, a legacy of Italian colonization; layered pasta with meat sauce, bechamel, and cheese; sometimes eschewing ricotta; baked in pans for holidays and long weekends; passed down from grandparents who lived through the occupation.

Asmara, Eritrea

Eritrean Panettone

Panettone

An Italian dome-shaped sweet bread with raisins and candied fruit, also served in Eritrean households at Christmas and New Year as part of the country’s Italian-influenced food tradition.

Asmara, Eritrea

Eritrean Pizza

Pizza

Pizza as made in Asmara's pizzerias; a legacy of Italian colonization; thin-crust, simple toppings; one of the favorite foods in the capital; eaten in trattoria-style restaurants that also serve zigni; neither fully Italian nor fully Eritrean.

Eritrea

Eritrean Shahan Ful

Shahan Ful

Eritrean breakfast of slow-cooked fava beans mashed with onions, tomatoes, jalapenos, cumin, lemon juice, and olive oil; served with bread rolls for dipping; especially popular during Lent and Ramadan; a Horn of Africa staple.

Asmara, Eritrea

Eritrean Spris

Spris

Eritrean mixed fruit juice drink; layers of avocado, mango, papaya, and other tropical juices in a single glass; sometimes topped with a splash of sparkling water; a popular cafe drink in Asmara; refreshing in the highland heat.

Eritrea

Eritrean Tihlo

Tihlo

Eritrean dish of roasted barley flour dough shaped into small balls; served on a stick and dipped into a spicy berbere sauce; a specialty of the Tigrinya people; eaten communally

Turkey

Erişte

Erişte are hand-cut egg noodles dried on household racks and simmered with walnut and crumbled cheese — an Anatolian pantry staple distinct from mantı.

Egypt

Erk Sous (Licorice)

عرق سوس

Erk Sous is an Egyptian and Syrian Ramadan drink made from sweetened licorice root and served chilled.

Yunnan, China

Erkuai Rice Cake

饵块

Steamed rice pounded into a dense cake, then cut into sheets or ribbons — grilled and wrapped round a fried dough stick, or stir-fried like pasta.

Manipur, India

Eromba

ꯏꯔꯣꯝꯕ

A Manipuri mash of boiled vegetables, fermented fish and roasted chillies.

Cameroon

Eru

Shredded eru leaves cooked down with waterleaf, red palm oil, crayfish and smoked meat until dark green and glossy.

Erzurum, Turkey

Erzurum küflü civil peyniri

Erzurum kuflu civil peyniri, the blue-moulded string cheese matured in earth pits, is a singular Turkish cheese with protected-origin recognition.

Makassar, Indonesia

Es pisang ijo

Es pisang ijo, banana wrapped in green pandan dough with coconut porridge and syrup over ice, is a named Makassar dessert.

Indonesia

Es puter

Es puter is made with coconut-milk ice churned in a hand-turned wooden bucket and sold from carts.

Luxembourg

Esaü Soup

Esauszopp

Thick lentil soup named for the birthright Esau sold, made with smoked sausage and a spoon of cream.

Mexico

Escabeche de cebolla

Pickled onions in vinegar with oregano and chiles, a classic taco topping.

Peru

Escabeche Peruano

Escabeche

Peruvian pickled fish or chicken with onions, peppers, vinegar and aji, served cold with sweet potato and corn. Tangy, colorful and served at room temperature.