Find your next
favorite food.

Japan

Fugu Sashimi

ふぐ刺し

Paper-thin slices of poisonous pufferfish, arranged into an artistic chrysanthemum pattern.

Fujian, China

Fujian Red Wine Chicken

红糟鸡

A Fujian dish of chicken braised in red yeast rice wine lees (hongzao), giving the meat a deep red colour and a rich, slightly sweet, winey flavour.

Tokyo, Japan

Fukagawa Meshi

深川めし

A Tokyo shitamachi rice dish built around clams from the old Fukagawa waterfront and a savory broth or steaming method.

Palestine

Fukharit 'Adas

فخارية عدس

Lentil stew flavoured with red peppers, dill, garlic, and cumin, slow-cooked in a clay pot — a rustic Palestinian country dish.

Ethiopia

Ful

ፉል

A hearty Ethiopian breakfast of fava beans simmered with onion, garlic, tomato, cumin and berbere, served with bread and optional yogurt or fresh toppings.

Sudan

Ful Medames

فول مدمس

Dried fava beans simmered soft and crushed at the table with lemon, garlic, cumin and olive oil, eaten with raw onion and bread.

South Sudan

Ful Sudani

A crisp peanut-and-egg-white confection known as ful sudani in Sudanese and South Sudanese cooking.

England, United Kingdom

Full English Breakfast

A fried plate of bacon, sausage, egg, black pudding, grilled tomato, mushrooms and baked beans, with fried bread or toast and a mug of tea.

Ireland

Full Irish Breakfast

Bricfeasta Éireannach

A hearty Irish breakfast of rashers, sausages, eggs, black and white pudding, beans, tomatoes, and mushrooms, a daily and cultural icon.

DR Congo

Fumbwa

A DRC dish of finely cut Gnetum africanum leaves traditionally cooked with peanut paste, palm or vegetable oil, smoked fish or chicken, and spices; commonly served with rice, chikwangue, or foufou.

Japan

Funazushi

鮒寿司

Funazushi is a highly distinctive fermented sushi preparation from the Lake Biwa area, made by a handful of families by fermenting crucian carp in rice for up to three years.

Puerto Rico

Funche

A Puerto Rican cornmeal mush, similar to polenta, cooked with milk or broth and often served with codfish or cheese.

United States

Funeral Potatoes

A Utah and Mormon potluck casserole of shredded potatoes, cream soup, sour cream, cheese, and a buttery cornflake top.

Angola

Funge

Cassava flour beaten into boiling water with a wooden stick until it forms a smooth, elastic grey paste, torn off by hand and used to carry stew.

Guinea-Bissau

Funge

Cassava-flour dough cooked into a smooth Guinea-Bissau staple served with soups and stews.

Sao Tome and Principe

Funge

Funje

Smooth, creamy starch made from cassava or plantain flour; the staple accompaniment to calulu and other Santomean stews; similar to funge in Angola and other West African porridges; boiled and stirred until thick and smooth; serves as the carbohydrate base of most meals; the comfort food of Sao Tome.

Antigua and Barbuda

Fungee and Pepperpot

The national dish of Antigua and Barbuda; fungee is a stiff cornmeal porridge cooked with okra, stirred until it pulls away from the pot, then shaped into a smooth ball like polenta; pepperpot is a dark, savoury stew of spinach, eggplant, pumpkin, okra, and salted or seasoned meats; served together, with the fungee used to scoop up the stew; of West African origin.

Nigeria

Funkaso

A Hausa savoury fritter made from fermented grain batter and served with pepper or sauce.

United States

Funnel Cake

A fair food of batter poured through a funnel into hot oil in spiral swirls, dusted with powdered sugar.

Finland

Funnel Chanterelle

Suppilovahvero

Popular wild mushroom with funnel-shaped cap, yellow-brown color, grows in mossy spruce forests, harvested September through snowfall.

Slovenia

Funšterc

Funšterc is a Central Sava savoury egg pancake made with flour, eggs and cracklings until set and browned.

Niger

Fura da Nono

Spiced millet dough is cooked into balls, then crumbled into locally fermented cow's milk to make a thick drink or meal.

Japan

Furikake

ふりかけ

A dry seasoning mix of seaweed, sesame, fish, and salt, sprinkled over rice for flavor.

Malawi

Futali

A traditional Malawian pottage of starchy vegetables — pumpkin, sweet potato, cassava, or green bananas — boiled until tender and bound with groundnut flour into a thick, nourishing mash; a rustic, filling dish.

Vojvodina, Serbia

Futok Cabbage

Футошки купус

Shredded soured cabbage layered with smoked ribs, sausage and bacon, baked for hours until the cabbage turns amber and the meat falls from the bone.

Timor-Leste

Fuuntaul Tong and Gailong

Fuuntaul Tong no Gailong

A popular Timorese soup dish with red beans, beef, lettuce, and egg, served with rice; listed in Wikipedia's Cuisine of Timor-Leste; a hearty, comforting soup that combines protein and vegetables; a homestyle dish reflecting the simplicity of Timorese cooking.

Fujian, China

Fuzhou Fish Balls

福州鱼丸

Fujian fish balls: bouncy fish paste wrapped around a savoury pork filling, served in clear broth.

Istria, Croatia

Fuži

Fuži are Istrian hand-rolled pasta, commonly dressed with a truffle, mushroom or meat sauce. White Istrian truffle is a celebrated pairing, not a separate pasta dish.

Greece

Fylla

Φύλλα

Hand-rolled filo leaves stuffed with minced meat and herbs, baked with stock and grated cheese — the Sunday pie of Corfu households.

Denmark

Fynbo

Fynbo is a cheese from Funen, rooted in local cooking tradition.

Norway

Fårikål

Norway's national dish: mutton and cabbage layered in a pot with black peppercorns and salt, simmered until tender. Served with potatoes, a simple and hearty autumn stew, a national icon and tradition.

Moyenne-Guinée (Fouta Djallon / Labé), Guinea

Fögnè Sourtinaadi

Fögnè sortinaadi

Fonio couscous with peanut butter meatballs in tomato and vegetable sauce; a festival dish from the Fouta Djallon; the Fulani people's celebration specialty.

Eastern Guinea-Bissau (Bafatá / Gabú Fula Pastoral), Guinea-Bissau

Fúti

Traditional Fula breakfast of rice with vegetables, palm oil, dried fish, nététu (fermented locust bean), bitter tomatoes (djagatu sinho), okra (candja), and hibiscus leaves (baguitchi); the name means 'mixed things' in Fula; a complete one-bowl meal from the eastern interior.

Gaziantep, Turkey

Fıstıklı Sarma

A Gaziantep dessert made by wrapping a single sheet of phyllo dough around a smooth, bright green paste of early-harvest Antep pistachios. Unlike traditional baklava, it is mostly pistachio paste with just enough phyllo to hold it together, creating an intensely nutty, sweet flavor.

Eritrea

Ga'at

Eritrean porridge of barley or wheat flour stirred into boiling water until thick and smooth; served in a mound with a well in the center filled with niter kibbeh and berbere; yogurt spooned around the edges; eaten for breakfast, especially on weekends.

Denmark

Gaasebryst

Gåsebryst

Marzipan-covered cream cake.