The complete directory
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Saint Kitts and Nevis
Curried Goat
Goat meat curried with local spices, onions, and potatoes; a popular dish in Saint Kitts and Nevis; goat thrives in the climate and suits the island's love of slow-cooked, highly seasoned stews; served with roti or rice; the curried goat of Saint Kitts and Nevis; a Caribbean-Indian fusion; a hearty, spicy main.
Saint Kitts and Nevis
Fish Cakes
Fritters made with saltfish or conch, onions, pepper, and herbs; a beach bar and street stall classic; similar to conch fritters but made with salted cod; a popular starter or snack; served with hot sauce; the fish cakes of Saint Kitts and Nevis; a crispy, savoury street food.
Saint Kitts and Nevis
Fried Breadfruit
In St Kitts and Nevis, breadfruit is traditionally boiled, roasted or fried and served as a staple alongside foods such as salted fish.
Saint Kitts and Nevis
Guava Cheese
Slow-stirred guava paste, sliced thin; the island's longest love affair with sugar; a traditional Kittitian sweet made from guava fruit and sugar; simply made, sometimes with nothing more than fruit and sugar; the guava cheese of Saint Kitts and Nevis; a fruity, nostalgic treat.
Saint Kitts and Nevis
Macaroni Pie
Baked macaroni and cheese, a standard side dish of Saint Kitts and Nevis; elbow macaroni baked with cheese, milk, and eggs; a staple of Sunday lunch and local restaurants; a Caribbean comfort food; the macaroni pie of Saint Kitts and Nevis
Saint Kitts and Nevis
Pelau
One-pot dish made with rice, meat (often chicken or pork), peas, and a variety of spices and seasonings; ingredients cooked together until the rice is tender; hearty and aromatic; also called cook-up; the pelau of Saint Kitts and Nevis; a versatile, hearty one-pot meal.
Saint Kitts and Nevis
Rice and Peas
Rice cooked with pigeon peas, coconut milk, and local seasonings; a standard side dish in Saint Kitts and Nevis; served with grilled fish, stewed meats, or lobster; a staple of island cuisine; the rice and peas of Saint Kitts and Nevis; a Caribbean comfort food; a versatile accompaniment.
Saint Kitts and Nevis
Sorrel
Drink prepared by steeping the petals of the sorrel (roselle) plant, a species of Hibiscus; the red-coloured liquid is flavoured with ginger, cinnamon, clove, and lime; rum can be added to make it alcoholic; a traditional Kittitian drink, especially at Christmas; the sorrel of Saint Kitts and Nevis; a festive, tangy beverage.
Saint Kitts and Nevis
Souse
Cold souse of cooked pork marinated with lime, cucumber, pepper and herbs; commonly served with savoury pudding on St Kitts and Nevis.
Saint Kitts and Nevis
Stewed Chicken
Chicken marinated in green seasoning, then browned and stewed with tomatoes, onions, and local spices; a staple of Kittitian home cooking; served with rice, provisions, or macaroni pie; a hearty, flavourful main dish; the stewed chicken of Saint Kitts and Nevis; a Caribbean comfort food; a Sunday lunch staple.
Saint Kitts and Nevis
Stewed Saltfish
Salt cod stewed with onions, peppers, tomatoes, and aromatics in the Kittitian breakfast style; spicy plantains, coconut dumplings, and seasoned breadfruit are served alongside. Kittitian stewed saltfish is served with accompaniments rather than named as one combined platter.
Paraguay
Pumpkin and cornmeal dish with fresh cheese, semi-sweet creamy consistency, name means 'reddish' in Guarani, a traditional dish.
New Zealand
Kiwi dip
Reduced cream stirred with a packet of dried onion soup mix and left to thicken, served with potato crisps.
Peru
Andean amaranth grain, high in protein and essential amino acids. INIA has developed improved varieties like INIA 442 La Frondosa.
Angola
Cassava leaves pounded fine and cooked slowly with ground peanuts, palm oil and dried fish.
Iceland
Iceland's beloved lamb soup with root vegetables, barley, and herbs, a daily and national classic.
Norway
Norwegian meat cakes: thick, flat patties of ground beef, pork, or lamb with onion, fried and served in brun saus (brown gravy). A national comfort food, served with potatoes, peas, and lingonberry jam, a daily classic.
South Korea
꼬리곰탕
Kkori gomtang is oxtail simmered slowly into a milky broth, often served with sliced meat and scallions.
South Korea
꽈배기
Kkwabaegi, the twisted sugar-dusted doughnut of Korean market stalls, is a named street item.
Styria, Austria
Klachelsuppe is a Styrian pork-trotter soup thickened with root vegetables, barley or flour and sharpened with vinegar.
Manado, Indonesia
Klappertaart, the Dutch-colonial young-coconut custard tart of Manado, is a named regional dessert with a documented colonial lineage.
Yogyakarta, Indonesia
Sate Klathak
Yogyakarta-style lamb satay with large meat chunks and simple salt seasoning, grilled over iron bars.
Cyprus
Κλέφτικο
Lamb on the bone sealed with garlic, lemon, bay and cinnamon in a wood-fired clay oven and left overnight until it falls apart.
Mosul, Iraq
كليجة
Pastry rings or crescents filled with date paste or walnut and cardamom, baked pale and stamped with a pattern.
Qassim, Saudi Arabia
كليجة
Kleija is a Qassim cookie filled with dates or nuts, baked as flaky buttery pastry scented with cinnamon and cardamom.
Syria
كليجة
Small pastries filled with date paste, walnut or a sweet aniseed dough, baked for Eid.
Iceland
Iceland's cardamom-spiced twisted fried pastry, found in every bakery, a daily and home classic.
Denmark
Danish Christmas cookies made from cardamom-spiced dough, twisted and fried.
Klenovec, Slovakia
Protected smoked cheese from Klenovec in Gemer, moulded into a decorated block and matured until firm and deeply smoky.
Sarajevo, Bosnia and Herzegovina
Small square dumplings of thin dough around minced beef, boiled and served under garlic yogurt and melted butter with paprika.
Indonesia
Green glutinous rice balls filled with liquid palm sugar, coated in grated coconut
Haiti
Raw cane-juice spirit distilled at hundreds of small mills, sold by the jug and often infused with bark, herbs or fruit in the bottle.
Norway
Klimpor fra Ryfylke
Klimpor fra Ryfylke (Ryfylke Dumplings) is a dumpling from Rogaland County, rooted in local cooking tradition.
Western Norway, Norway
Klippfisk
Klippfisk is salted and dried cod, used in Norwegian cooking and exported for dishes such as bacalao.
Bosanska Krajina, Bosnia and Herzegovina
Grated potato mixed with flour, egg and water, baked in a shallow pan and served drenched in soured milk or cream and garlic.
United States
A Czech-Texan pastry: a yeast roll wrapped around a sausage or hot dog, baked golden.
