Find your next
favorite food.

Luxembourg

Gromperekichelcher

Grated potato with onion, shallot and parsley bound with a little flour and egg, deep-fried in ragged palm-sized cakes.

Groningen, Netherlands

Groningen Bacon Pancakes

Spekdikken

Savory pancakes from Groningen cooked in a waffle iron with bits of bacon, made with rye flour, butter, and stroop.

Groningen, Netherlands

Groningen Cake

Groninger koek

Traditional spiced rye cake from Groningen with honey and anise, dense and flavorful, a regional specialty.

Groningen, Netherlands

Groningen Egg Ball

Eierbal

A Groningen egg ball encloses a boiled egg in seasoned ragout, then breading and deep-frying it until crisp.

Paraguay

Ground-Peanut Sweet

Ka'i Ku'i

Peanut paste, often served with cane honey, a traditional Paraguayan sweet made from ground peanuts, rich and creamy.

Rwanda

Groundnut Candy

Peanuts bound in caramelised sugar, broken into hard pieces; a sweet snack sold at markets and bus stations; the Rwandan version of peanut brittle, using locally grown groundnuts.

Niger

Groundnut Drink

Kunun Gyada

A creamy, refreshing Nigerien drink made from raw groundnuts, rice, ginger, and sugar, blended and strained until smooth; nutty, mildly sweet, and often sold cold in reused bottles.

Zambia

Groundnut Powder

Kutendela

Prepared groundnut powder made of pounded raw peanuts; added to chidulo sauce in Zambian cooking; used with green leafy vegetables and wild mushrooms; a traditional seasoning technique; the combination of chidulo and kutendela is a unique Zambian flavor profile; nutty and earthy.

Uganda

Groundnut Sauce

Binyebwa

Raw groundnuts ground to a paste and cooked out with water, onion and sometimes smoked fish or mushrooms into a thick red-brown sauce.

Ghana

Groundnut Soup

Nkatenkwan

Peanut paste cooked out with tomato, onion, ginger and chilli into a thick soup with chicken, goat or dried fish.

Niger

Groundnut Soup

Miyan Geda

A creamy Nigerien soup of roasted groundnut paste, meat, dried fish, tomato, onion, and leafy greens; thick, nutty, and slightly sweet, it is a staple sauce for tuwo shinkafa and tuwo masara.

The Gambia

Groundnut Stew

Domoda

A thick groundnut stew made with peanut paste, tomato, onion, chilli, and meat or fish, usually with sweet potato, pumpkin, cassava, or carrot over rice.

Sierra Leone

Groundnut Stew

A creamy, nutty Sierra Leonean stew built from ground peanut paste, tomato, onion, leafy greens, and chicken, fish, or beef; mildly sweet, deeply savoury, and served over rice or with fufu.

United States

Grouper sandwich

A Florida Keys staple of fried or grilled grouper on a bun with lettuce, tomato, and tartar sauce.

Norway

Grovbrod

Grovbrød

Coarse whole-grain brown bread.

Switzerland

Gruyère

A hard raw-milk cows' cheese from copper vats, matured five months to two years, dense and nutty with a faint crunch in older wheels.

Slovenia

Grušavi žlinkrofi

Grušavi žlinkrofi are Upper Savinja dumplings filled with pear and cottage cheese, boiled and served warm.

Poland

Grzaniec

Polish mulled wine, red wine heated with cloves, cinnamon, and orange, served warm. A winter and Christmas-market staple, sweet and spicy, served in a mug, a festive drink.

Denmark

Grønlangkål

Grønlangkål is a vegetable dish from Denmark, rooted in local cooking tradition.

Austria

Grüner Veltliner

Austria's signature white wine, known for peppery notes and food versatility, good acidity with characteristic white pepper notes, a national icon.

Brazil

Guabiroba

A fragrant yellow Brazilian native fruit eaten fresh or made into juices, sweets and regional liqueurs.

Oaxaca, Mexico

Guacachile

An Oaxacan green table salsa of chiles emulsified with oil, onion, garlic, and salt until creamy despite containing no avocado; served with tacos and bar snacks.

Mexico

Guacamaya

A León, Guanajuato street sandwich of a split bolillo packed with crisp pork chicharrón, often cueritos, hot red salsa, lime, tomato, and onion.

Mexico

Guacamole

Ripe avocado mashed with lime, onion, tomato, cilantro, and chile, served with tortilla chips or as a table condiment.

Panama

Guacho

A Panamanian thick rice soup with meat, seafood, or vegetables, a hearty and rustic classic

Guadeloupe

Guadeloupe Chili

Piment

Chili peppers; a plethora of spices enriches Guadeloupean dishes; piments (chili peppers) are common; the pillar of Creole cooking; the piment that fires Guadeloupean cuisine.

Guadeloupe

Guadeloupe Coffee

Café

Coffee from the Guadeloupe Islands; a gourmet treasure; grown in the island's volcanic soil; the coffee that is a Guadeloupean specialty.

Guadeloupe

Guadeloupe Rum Punch

Punch

Rum punch; fresh fruit juice with white rum and cane syrup; a Guadeloupean aperitif; the rum punch that is a Guadeloupean tradition.

Guadeloupe

Guadeloupean Chocolate-Coconut Sweet

Caca Boeuf

A traditional Guadeloupean sweet; a chocolate and coconut treat; shaped like a small cow pat; a popular snack; the caca boeuf that is a Guadeloupean childhood favorite.

Ecuador

Guaguas de Pan

Sweet bread dolls filled with grape jelly or dulce de leche, shaped like children and decorated for Ecuador's Dia de los Difuntos. Eaten with colada morada.

Patagonia, Argentina

Guanaco

A lean, wild camelid meat from Patagonia, grilled or roasted. Prized for its tender, low-fat texture and a flavor between beef and venison, it is a regional specialty.

Rome, Italy

Guanciale

Cured pork jowl, the irreplaceable fat base of Roman pastas—carbonara, amatriciana, gricia. Richer and more flavorful than pancetta.

Dominican Republic

Guandules con Coco

A Dominican dish of pigeon peas simmered in coconut milk with pumpkin, squash, and spices.

Puerto Rico

Guanime

A Puerto Rican corn dumpling of fresh masa wrapped in corn husks and boiled, often served with milk or stew.

Puerto Rico

Guanimes

Cornmeal and coconut milk dough wrapped in banana leaf and boiled — a Taíno survival, eaten with stewed salt cod rather than as a snack.

Guadeloupe

Guanábana (Soursop)

Guanábana

Soursop, or guanábana, is a tropical American fruit with white, tangy pulp. It is eaten fresh and used in drinks and desserts across the tropics.