The complete directory
14,737 foods match this view. Search local names, narrow the map, or follow a category.
Pyongan, North Korea
굴만두
Small dumplings without a thick covering, listed as a Pyongan province representative dish; the wrapper is thin and the filling is mostly meat and vegetables; steamed and served in quantity; a Pyongan specialty that emphasizes the filling over the dough; eaten with soy sauce and vinegar.
Sudan
Samgh arabi
Hardened sap tapped from acacia trees in the Kordofan belt, chewed in lumps, dissolved in drinks and exported worldwide as a food additive.
New Orleans, United States
A rich Louisiana stew thickened with a dark roux, the holy trinity of celery, bell pepper, and onion, with okra or filé powder.
Budapest, Hungary
Walnut crêpe with chocolate sauce.
Nepal
गुन्द्रुक
Leafy greens are fermented, dried, and later rehydrated for sour soups and side dishes across Nepal.
Japan
軍艦巻
Battleship roll: nori wrapped around a rice base to hold soft toppings like sea urchin or salmon roe.
China
锅包肉
Guo bao rou, a northeastern dish of crispy pork slices in a sweet-sour sauce with garlic.
Shaanxi, China
锅盔
Guokui is a thin wheat cake baked against a drum oven wall, often filled with meat or spices in Shaanxi street stalls.
Tainan, Taiwan
鍋燒意麵
A Tainan noodle soup of fried egg noodles cooked in a small pot with broth, vegetables, seafood and a poached egg, a comforting southern Taiwanese one-pot meal.
Georgia
Ქუფთა
Gupta are Georgian meatballs simmered in a spiced sauce or light soup, made from seasoned minced meat and served as a home-style main.
Dublin, Ireland
Cheap, dense Dublin cake made from leftover pastry and a sweet fruit filling, a bakery legend.
Bosnia and Herzegovina
Гурабије
Gurabija is a crumbly butter biscuit shared across Bosnia and Serbia, often made with flour, fat and a little sugar. The best versions are sandy and sturdy enough to dunk in coffee.
Sudan
Gorrassa
A thick, soft wheat pancake cooked on a griddle and eaten with meat stew poured over it until it soaks through.
Guria, Georgia
Გურული ხაჭაპური
A crescent-shaped folded cheese bread with hard-boiled egg inside the filling, made for Christmas Eve. The same crescent is also called Guruli Gvezeli, especially around Christmas.
Mongolia
Гурилтай шөл
Mutton broth with hand-cut noodle squares, potato, carrot and onion, seasoned with little beyond salt.
Saudi Arabia
قرصان
Gursan layers dry paper-thin bread sheets over meat and vegetables in broth until the bread absorbs flavorful juices without becoming mushy.
Mozambique
Chá de Gurué
Black tea grown on the plantations around Gurué in the Zambezia highlands, drunk sweet and strong with condensed milk.
Russia
Гурьевская каша
Guryev Porridge is a semolina porridge with nuts, dried fruits, and caramelized milk, 19th-century aristocratic dessert, layers of ingredients with caramelized milk flavor and texture.
Azerbaijan
Gürzə
Pinched dumplings sealed with a crimped ridge along the top, filled with lamb and onion and boiled in broth.
Sweden
Marzipan pastry for the November Gustavus Adolphus tradition.
Tibet, China
古突
Guthuk, the Tibetan noodle soup eaten two nights before Losar with fortune-telling dumplings hiding wool, charcoal or chilli, is a named calendar dish and a distinctive ritual.
Turkey
Casseroles baked in a clay güveç pot, a central Anatolian staple.
French Guiana
Fricassée
Meat or fish seared then simmered in a fragrant sauce; variations include fricassée of paca, wild pig, iguana, or atipa in coconut milk; a Creole dish from Roura and Macouria for game; served with rice.
French Guiana
Pimentade
A court-bouillon with tomato base, enhanced with lime, chili, onions, and garlic; typically made with local fish (acoupa, atipa, machoiran) or sometimes beef (pimentade de bœuf is a Sinnamary specialty); served with rice or couac.
Littoral (Cayenne / Kourou / Coastal Créole), French Guiana
Poisson boucané
Fish (acoupa, atipa, machoiran) slowly smoked over a wood fire; sold at roadside stands between Cayenne and Kourou; a Creole coastal specialty; eaten with couac and piment.
French Guiana
Tasso
Dried, salted meat such as beef or pork; some preparations are sliced thin and sun-dried, then used in stews and sauces.
Guyana
Cheese roll
Sharp cheddar folded into a flaky pastry rectangle and baked until the cheese leaks and crisps at the seam.
Guyana
Curry chicken
Chicken browned in a hot pan of curry powder and masala 'chunkayed' in oil, then stewed down until the gravy clings.
Guyana
Chow mein
Guyanese chow mein stir-fries wheat noodles with cabbage, carrot, scallion and seasoned chicken or shrimp in a dark savory sauce.
Guyana
Fried rice
Guyanese fried rice is wok-tossed rice with egg, scallion, vegetables and seasoned chicken, shrimp or pork.
Guyana
Garlic pork
Pork steeped for days in vinegar with crushed garlic, thyme and hot pepper, then fried in its own marinade.
Guyana
Ginger beer
Guyanese ginger beer is a non-alcoholic infusion of fresh ginger, citrus and spices, sweetened and chilled.
Guyana
Green seasoning
Fine-leaf thyme, eschallot, culantro, garlic and wiri wiri blitzed into a green paste that every pot of meat is marinated in.
Guyana
Pepper sauce
Wiri wiri and scotch bonnet peppers ground with vinegar, garlic and mustard into a fierce condiment kept on every table.
Guyana
Pepperpot
Beef, pork or mutton stewed for hours in cassareep with cinnamon, clove and hot pepper until the meat blackens and the liquid turns to syrup.
Guyana
Souse
Pig's foot and ear boiled, sliced and pickled cold in lime, onion, cucumber and wiri wiri pepper.
