The complete directory
14,737 foods match this view. Search local names, narrow the map, or follow a category.
Grenada
Spice Cake
Traditional Grenadian cake spiced with nutmeg, cinnamon, and cloves; a moist cake with a slightly crunchy bottom; the nutmeg flavor is prominent; the breeze on Grenada often smells like spice cake; found at bakeries and home kitchens; the spice cake of the Spice Isle; a celebration of the island's spices.
Grenada
Sweet Potato Pudding
Traditional Grenadian dessert of grated sweet potato, coconut milk, sugar, spices (nutmeg, cinnamon, ginger), and sometimes raisins; baked until set and golden; a dense, moist pudding; a staple at Church Harvest festivals and family gatherings; the sweet potato pudding of the Spice Isle; spiced with local nutmeg.
Pays de la Loire, France
Grenadins de veau are small veal medallions browned and served with a concentrated pan sauce.
Normandy, France
Grenouilles comme à Boulay are frog legs cooked in a creamy, garlicky sauce and served hot.
Sweden
Mild, holey table cheese, similar to but distinct from Jarlsberg.
Zeeland, Netherlands
Kapucijners
Dutch variety of grey peas, often served with bacon or in stews, a traditional hearty dish from Zeeland.
Latvia
Pelēkie zirņi ar speķi
National dish of dried grey peas stewed with fried bacon and onions, traditionally eaten at Christmas.
United States
A New Orleans brunch dish of tender, braised veal or beef in a rich gravy over creamy grits.
Brunei
Pais Daging
Beef marinated with spices, wrapped in banana leaves, and grilled; a Bruneian dish that showcases the technique of cooking in banana leaves; the leaves keep the meat tender and infuse it with a subtle smoky flavour; the marinade typically includes turmeric, garlic, ginger, and chilli.
South Korea
곱창구이
Beef small intestines grilled at the table, either plain with salt or marinated in a spicy sauce, a popular drinking food (anju).
Philippines
Betamax
Coagulated chicken or pork blood cut into rectangles and grilled on skewers, named after Betamax tapes.
Saint Pierre and Miquelon
Capelan Grillé
Small smelt-like fish grilled on a plank during the spring spawning season; prized for its surprising floral aroma and delicate flesh on Saint Pierre and Miquelon.
Romania
Saramură de crap
Whole carp split, grilled over embers, and then bathed in a hot brine of water, garlic and chilli, served with polenta.
Philippines
Helmet
Chicken heads marinated and grilled on skewers, including the comb and wattle, a daring street food.
Lebanon
فروج مشوي
A whole chicken split flat, marinated and grilled over charcoal, served with a bowl of garlic paste, chips and pickles.
Argentina
Chorizo a la parrilla
A fresh pork and beef sausage seasoned with paprika, garlic, and oregano, grilled until charred outside and juicy inside. The backbone of the asado and the choripán.
South Korea
갈치구이
Cutlassfish (beltfish) grilled with a sprinkle of salt until the skin is crispy and the flesh is moist and flaky.
Philippines
Ensaladang Talong
Grilled, peeled eggplant chopped with tomatoes, onions, and often salted egg, dressed in vinegar.
Cameroon
Poisson braisé
Whole fish scored, packed with a garlic, ginger and pepper paste and grilled over coals, served with fried plantain and a raw onion-and-pepper salsa.
Bissau, Guinea-Bissau
Peixe Grelhado
Whole fish stuffed with herb, chili, garlic, and onion paste, marinated with lime and tamarind, then grilled over charcoal; an Atlantic coast specialty using the abundant fish from Guinea-Bissau's waters; the stuffing keeps the flesh moist and flavourful.
Indonesia
Ikan Bakar
Ikan bakar is grilled fish prepared with regional spice pastes and sauces; Indonesian and Malaysian versions are commonly served with sambal or other local accompaniments.
Laos
ປີ້ງປາ
Whole river fish stuffed with lemongrass and herbs, coated in salt and grilled upright over charcoal until the skin blackens.
Indonesia
Otak-Otak
Grilled fish cakes spiced with turmeric, wrapped in banana leaves, served with peanut sauce
DR Congo
Ntaba
Grilled goat or pork, a traditional Congolese dish; listed in Wikipedia's Congolese cuisine as 'ntaba or ngulu yako tumba'; goat is the most widely consumed meat in the DRC; grilled over charcoal with spices and pili-pili; a popular dish at celebrations and street stalls; the grilled meat of the Congo; found at every brochette stall and restaurant.
Chad
Dellé
Chadian grilled goat meat strips; goat is the most common livestock in Chad; meat cut into thin strips, marinated, and grilled over charcoal; smoky and tender; sold at roadside stalls and markets; a popular street food; the Chadian equivalent of jerky or kebabs.
South Korea
떡갈비
Ground beef short ribs marinated and formed into patties, grilled until juicy and caramelized, a dish with royal court origins.
Philippines
Isaw
Chicken or pork intestines cleaned, marinated, and grilled on skewers, a popular street and drinking food.
Cape Verde
Cabrito
Young goat grilled or roasted until the exterior is crisp and the meat is tender, seasoned with garlic, vinegar, and local herbs.
Makassar, Indonesia
Konro Bakar
Grilled Makassar beef ribs with sweet soy glaze and spices, tender and aromatic.
Namibia
Kudu
Kudu antelope grilled over open fire — one of Namibia's most popular game meats, lean and flavourful, served at braais and restaurants across the country.
Guadeloupe
Homard Grillé
Grilled lobster; a Guadeloupean seafood delight; lobster expertly grilled over a wood fire; accompanied by lime; the pinnacle of the local culinary experience; the grilled lobster that is a Guadeloupean luxury. Turks and Caicos cooks grill local lobster over fire with lime and island seasoning, alongside the shared Caribbean preparation.
Mozambique
Lagosta grelhada
Rock lobster split and grilled over coals with garlic butter and piri-piri, a staple of the southern beach restaurants.
Bulgaria
Скумрия
Whole mackerel salted and grilled over coals, or salt-cured and eaten cold with onion and vinegar.
South Korea
고등어구이
Mackerel salted, dried, then grilled or pan-fried until the skin is crispy and the flesh is moist, a common home-cooked dish.
Costa Rica
Carne Asada
A Central American carne asada is grilled beef served with locally chosen rice, beans, tortillas, plantain, and fresh accompaniments.
Lebanon
عرايس
Flatbread split and packed with spiced minced lamb, then pressed on the grill until the bread crisps and the fat soaks into it.
