The complete directory
14,737 foods match this view. Search local names, narrow the map, or follow a category.
Faroe Islands
Ræst Kjøt
Semi-fermented lamb; a few weeks after the autumn slaughter, the lamb is slightly air-dried and fermented; boiled or fried before serving; softer in flavour than skerpikjøt but equally distinctive; a classic Sunday dinner across Faroese households; served with boiled potatoes.
Faroe Islands
Riv
Fermented oven-roasted lamb ribs; a favourite seasonal dish; a traditional Faroese preparation; made from ræst lamb; a feature of the autumn and winter diet; a deeply savoury, umami-rich dish.
Guinea-Bissau
Nététu
Fermented seeds of the African locust tree (Parkia biglobosa); a traditional condiment adding umami flavour to sauces and soups; used in caldo de citi and futi; a Slow Food-recognized product; threatened by industrial stock cubes that are replacing traditional seasonings.
Botswana
Motogo
Fermented millet porridge — a soft, sour breakfast porridge made from fermented millet flour; lighter than bogobe, eaten with milk and sugar as a morning meal.
Mali
Soumbala
A fermented condiment made from néré (African locust bean) seeds; a key flavoring in Malian and West African cuisine; the seeds are boiled, fermented, and dried; used to season sauces, stews, and soups; has a pungent, umami flavor; listed in What The World Eats as a core condiment of Mali; the Maggi cube of traditional Malian cooking.
French Polynesia
Fafaru
Fafaru uses raw tuna or marlin fermented for several days in seawater prepared with prawn heads, then served with miti hue or other accompaniments.
Indonesia
Apem
Fermented rice pancakes, soft and spongy with slight sourness, traditional Javanese snack.
Shan, Myanmar
ထမင်းချဉ်
Shan and Intha salad of rice kneaded with tomato and fish or potato, pressed into balls and served with garlic oil, fried garlic and leek root.
Faroe Islands
Garnatálg
A dip of melted fermented intestinal fat from sheep; a traditional Faroese condiment; served with ræstur fiskur and other traditional dishes; a vital source of fat in the historical Faroese diet; a TasteAtlas-listed must-try; an essential element of Faroese food culture.
Philippines
Bagoong
An essential Filipino fermented shrimp or fish paste, pungent and salty, used as a seasoning and condiment.
South Jeolla, South Korea
홍어
Fermented skate fish, prized in Jeolla province for its pungent, ammonia-like aroma, served raw with pork belly and kimchi.
South Korea
메주
Dried, fermented soybean blocks that are the foundation of doenjang, ganjang, and gochujang, made by soaking, grinding, and fermenting soybeans.
Myanmar
လက်ဖက်
Young tea leaves steamed and packed into bamboo or clay to ferment for months, ending up soft, sour and faintly bitter.
Suriname
Brightly coloured fruit sodas bottled in Suriname since the 1940s, in flavours — green, red, orange — named by colour as much as fruit.
Córdoba, Argentina
Fernet is a bitter Italian herbal liqueur, served as a digestif or mixed into drinks such as fernet with cola.
Córdoba, Argentina
Argentina's most popular cocktail: bitter Italian fernet (usually Branca) mixed with Coca-Cola over lots of ice. A Córdoba invention and a national symbol, drunk at parties.
Czech Republic
Fernet
A Czech bitter herbal spirit, often mixed with tonic
United Arab Emirates
فرني
Emirati rice pudding, traditional dessert, smooth creamy texture with proper rice consistency and balanced sweetness, cardamom aroma, a beloved and comforting traditional Emirati sweet, daily and festive.
Philippines
Balut
A fertilized duck egg with a developing embryo, boiled and eaten warm with salt and vinegar, an iconic street food.
Egypt
فسيخ
A Egyptian fermented salted fish, a Sham el-Nessim spring festival classic
Azerbaijan
Fəsəli
Layered pastry of thin dough, greens and butter baked in a round pan and cut into wedges, closest to a Caucasian pita.
Iran
فسنجان
Ground walnuts cooked slowly with pomegranate molasses until the oil separates and the stew turns near-black, with duck, chicken or meatballs in it.
Cape Verde
Xerém de Festa
A special-occasion xerém prepared for celebrations and Ash festivals, with richer additions of meat, sausage, or seafood beyond the everyday version.
Greece
Φέτα
Greece's flagship PDO cheese: a brined white cheese of sheep (and up to 30% goat) milk, crumbly and tangy. Used in salads, pies, and baked dishes, a national staple, a cultural icon.
Romania
A bottled white wine made from Fetească Albă grapes, with floral aroma, fresh acidity, and a light orchard-fruit finish in Moldova and Romania.
Romania
A bottled red wine made from Fetească Neagră grapes, typically dark-fruited and plummy with gentle spice and structured acidity.
Transylvania, Romania
A crisp, citrusy white wine from an indigenous Romanian grape bred in Transylvania, the country's most planted white variety.
Ghana
Ewe okra soup cooked slippery with palm oil, smoked fish and crab, eaten with akple.
Libya
Torn dry bread soaked in meat broth and layered with pieces of lamb and vegetables until the bread swells.
Peru
Peruvian pasta coated in huancaína sauce, a modern restaurant standard with Italian and Andean roots.
Rome, Italy
Roman fresh egg fettuccine tossed with butter and Parmigiano, emulsified with pasta water. The original Alfredo in Rome is far simpler than the cream-heavy American version.
Rome, Vatican City
Roman egg-fettuccine with cured ham, onion, butter, egg and Parmesan; cream appears in many modern versions. Popular accounts link it to Pius XII, but sources dispute the date and original creator.
Umbria, Italy
Fettuccine con la ricotta is a named Italian pasta from Umbria, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.
Alsace, France
Feuilletés au Munster are savory puff-pastry parcels filled with aromatic Munster cheese and baked until flaky.
Bahrain
في قاعته
White rice cooked with tomatoes, potatoes, and eggplant layered at the bottom of the pan — the vegetables caramelize against the hot base, creating a crust that is the prized part.
Suriname
A layered pastry cake filled with almond paste, raisins, currants and candied peel, baked for Christmas and weddings.
