Find your next
favorite food.

Gabon

Gabonese Beignets

Beignets

Deep-fried dough balls, both sweet and savoury; banana beignets made with overripe bananas, flour, and sugar; savoury beignets salés studded with onions; sold by street vendors in markets.

Libreville, Gabon

Gabonese Brochettes

Brochettes

Meat skewers (chicken, beef, fish) grilled over charcoal; chicken feet and wings are particularly popular in Libreville; served with bread, chikwangue, or spaghetti with mayonnaise.

Haut-Ogooué (Southeastern / Franceville), Gabon

Gabonese Caterpillars

Chenilles

Edible caterpillars (Parotis baldersalis) collected from Tabernaemontana crassa trees on the Plateaux Bateke; an important source of protein; pan-fried or stewed with vegetables.

Gabon

Gabonese Mustard Chicken

Poulet a la moutarde

Chicken marinated with lemon, garlic, onions, and Dijon mustard, then roasted or simmered; a French-influenced Gabonese dish that bridges local ingredients with French technique.

Gabon

Gabonese Salted Fish Stew

Poisson sale

A weekend stew of salted cod with cabbage, carrots, onions, tomatoes, and peppers; a Gabonese family dish served with manioc or pounded plantains.

Gabon

Gabonese Sugarcane Wine

Vin de canne a sucre

A traditional fermented beverage made from sugarcane juice; sold alongside palm wine at depots like PK6 in Libreville; sweet, tangy, and mildly alcoholic.

Kuwait

Gabout

قبوط

Flour dumplings stuffed with spiced minced meat and dropped into a thick meat and vegetable stew until they swell.

United States

Gabubu

A Lakota skillet bread from the Great Plains — a pan-fried, slightly leavened flatbread, a close cousin of fry bread.

Imereti, Georgia

Gadazelili Cheese

Გადაზელილი ყველი

Gadazelili Cheese is Imeretian cheese kneaded and re-melted in warm milk until it becomes a supple, layered cheese with a clean dairy flavour.

Gagauzia, Moldova

Gagauz Shorpa

Şorpa

Gagauz mutton soup: bone-in lamb boiled long with onion, pepper and potato, seasoned hard and eaten with flatbread torn into the bowl.

Thailand

Gai Med Ma Muang

ไก่ผัดเม็ดมะม่วง

Stir-fried chicken with cashew nuts, dried chilies, onions, and a sweet-savory oyster sauce.

Isan (Northeastern Thailand), Thailand

Gai Yang

ไก่ย่าง

Grilled marinated chicken skewers from northeastern Thailand, served with sweet chili dipping sauce.

Carinthia, Austria

Gailtaler Almkäse

Gailtaler Almkäse is a firm Carinthian alpine cow-milk cheese with a buttery body, small eyes and nutty ripening notes.

Carinthia, Austria

Gailtaler Bacon

Gailtaler Speck

Carinthian bacon, dry-salted, pressed, marinated, and cold-smoked over beech and elder wood, rich salty flavor with pronounced smoky aroma, rare.

Turkmenistan

Gainatma

Gaýnatma

A Turkmen noodle dish in a light broth with meat.

Stuttgart, Germany

Gaisburger Marsch

Gaisburger Marsch is a Stuttgart beef stew with root vegetables, potatoes and hand-cut Spätzle in a clear rich broth.

India

Gajak

गजक

Sesame or peanuts are bound with jaggery, rolled thin, and set into a brittle winter sweet of North India.

India

Gajar ka halwa

गाजर का हलवा

Carrot halwa: grated carrots slow-cooked with milk, sugar and ghee, garnished with nuts.

Lagos, Nigeria

Gala

Sausage roll in a red wrapper sold at every traffic jam in Lagos, usually bought through a car window with a bottle of soft drink.

Greece

Galaktoboureko

Γαλακτομπούρεκο

Greek custard pie: layers of phyllo filled with semolina custard, soaked in lemon syrup. A café and home dessert, creamy and flaky, sweet and tangy, a national favorite.

Poland

Galareta Rybna

Polish jellied fish, often carp, set in a clear gelatin with vegetables, served cold with vinegar or horseradish. A Christmas Eve (Wigilia) classic, delicate and savory.

Epirus, Greece

Galatopita

Γαλατόπιτα

Greek milk pie: a creamy, custard-like pie with phyllo or semolina, soaked in syrup. A café and home dessert, sweet and creamy, an Epirus and Christmas tradition, a comfort dessert.

Jordan

Galayet Bandora

قلاية بندورة

Tomatoes fried hard in olive oil with garlic and green chilli until they collapse into a thick sauce, scooped up with bread.

French Guiana

Galette Créole

A dry shortbread galette filled with pastry cream, coconut jam, or fruit jam (guava, pineapple, banana-honey); eaten during Carnival (Epiphany to Ash Wednesday) with champagne; contains cinnamon, nutmeg, bitter almond, vanilla, and lime zest.

France

Galette de Pérouges

Galette de Pérouges is a thin yeast pastry topped with butter and sugar, baked until crisp at the edges.

France

Galette-saucisse

Galette-saucisse wraps a grilled pork sausage in a warm Breton buckwheat galette.

Western Sahara

Galiat Bouchayba

Galiat Bouchayba is a Sahrawi preparation of roasted grains and rendered fat, mixed into a dense, nourishing porridge-like paste.

Galicia, Spain

Galician Androlla Sausage

Androlla

A traditional Galician semi-dry sausage made from pork spare ribs, skins, garlic, oregano, and pimenton, smoked and dried, then cooked before eating.

Galicia, Spain

Galician Hake

Merluza a la gallega

Merluza a la gallega is Galician hake served with potatoes, garlic, paprika, and olive oil.

Galicia, Spain

Galician Pie

Empanada gallega

A large savory pie from Galicia with a bread or pastry crust, filled with tuna, cod, meat, or seafood, traditionally cut into portions for festivals and gatherings.

Galicia, Spain

Galician Pork with Turnip Greens

Lacón con grelos

In Galicia, Lacón with grelos is Galician cured pork shoulder with turnip greens and potatoes.

Galicia, Spain

Galician Soup

Caldo gallego

Caldo gallego is a Galician soup of potatoes, greens, beans, and pork simmered until the broth is hearty.

Galicia, Argentina

Galician-Style Octopus

Pulpo a la gallega

Tender octopus boiled in copper pots, sliced over boiled potatoes on a wooden plate, dressed with olive oil, coarse salt, and pimenton.

Togo

Galifoto

A savoury Togolese street snack of gari (roasted cassava granules) mixed with pepper, tomato, and fried or grilled giant land snails; chewy, spicy, and filling.

Mozambique

Galinha Cafreal

Chicken rubbed with a green paste of coriander, garlic, chilli and lime and grilled or fried dry.

Mozambique

Galinha à Zambeziana

Frango à Zambeziana

Chicken split and grilled over coals while being basted with coconut milk, lime, garlic and piri-piri until the skin blackens in patches.