Ethiopia
Asa Wat
ዓሣ ወጥ
A spicy Ethiopian fish stew built on a rich kulet base of caramelized onions, berbere and aromatics. Often served during fasting periods when meat is off the table.
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Ghana
Asaana
Fermented corn drink darkened and sweetened with caramelised sugar, served cold with ice.
Buenos Aires, Argentina
Asado
Argentina's national barbecue: a social ritual of grilling beef ribs, sausages, offal, and other cuts over wood or charcoal. The asador seasons only with salt and serves with chimichurri and salsa criolla.
Paraguay
Asado a la Estaca
Racks of beef threaded onto wooden stakes leaned in a ring over the fire, Paraguay's answer to the cross-roast: salt-crusted outside, juicy within.
Mexico
Asado de boda
A wedding-stew of pork, often with pineapple or fruit, in a mildly sweet chile sauce, served at celebrations.
Peru
Asado de Picuro
Farmed majaz roasted in Madre de Dios; the copy distinguishes legal farmed game from protected wildlife.
Argentina
Asado de Tira
Beef short ribs cut crosswise into strips and grilled slowly over coals. The bone-in cut renders fat and develops a caramelized crust while the meat stays tender.
Sinaloa, Mexico
Asado mazatleco
A Mazatlán stew of pork in a rich chile sauce with vegetables, served at festive gatherings.
Caracas, Venezuela
Asado Negro
Beef round browned in burnt papelón until it goes nearly black, then braised for hours in the resulting dark, faintly sweet sauce.
Hokkaido, Japan
Asahikawa Ramen
旭川ラーメン
Hokkaido's soy-based ramen with a layer of lard to keep the broth hot in cold weather.
Assam, India
Asam chai (Assam tea)
অসম চাহ
Assam tea leaves are brewed into a brisk, malty cup, served plain or with milk and sugar.
Penang, Brunei
Asam Laksa
亚参叻沙
Penang sour fish-based noodle soup with mackerel, tamarind, and pineapple, tangy tamarind balance with fishy depth.
Nigeria
Asaro
A Yoruba yam pottage of boiled yam mashed with palm oil, pepper, onions and sometimes fish or prawns, a rustic comfort food.
Hesse, Germany
Asbach Uralt
Asbach Uralt is an amber German brandy from Rüdesheim, distilled from wine and matured in oak for vanilla and dried-fruit notes.
Dhofar, Oman
Aseeda
عصيدة
Omani Aseeda is a warm Dhofari sweet of flour, ghee, and local honey cooked to a smooth, spoonable consistency and served hot.
Egypt
Aseer Asab (Sugarcane Juice)
عصير قصب
A Egyptian fresh sugarcane juice pressed at street stalls, a summer and refreshing classic
Zambia
Ash Water
Chidulo
Traditional Zambian ingredient made from burnt dry banana leaves, bean stalks, or maize stalks; ashes collected, added to water, and strained; the resulting liquid tastes like vinegar; used in dishes with green leafy vegetables and wild mushrooms; a unique cooking technique; combined with kutendela (groundnut powder) for relishes.
Ardabil, Iran
Ash-e Doogh
آش دوغ
Ardabil soup built on doogh, thickened with rice and chickpeas and heavy with mint and herbs, eaten hot or cold.
Iran
Ash-e jo
آش جو
Pearl barley, beans, herbs and yoghurt simmer together into a thick Iranian barley soup finished with fried mint.
Iran
Ash-e Reshteh
آش رشته
Thick soup of noodles, chickpeas, beans, lentils and herbs finished with kashk, fried mint and crisped onion and garlic.
Jamaica
Asham
A traditional Jamaican sweet snack of dried corn parched and ground with sugar and ginger, eaten as a sweet, gritty powder, of African origin.
Trashi Yangtse, Bhutan
Asham Thukpa
ཨ་ཤམ་ཐུག་པ
Trashi Yangtse's Asham Thukpa is a thick corn porridge cooked until spoonable, not a noodle soup.
Karakol, Kyrgyzstan
Ashlyamfu
Ашлямфу
Cold dish of wheat noodles and slippery starch jelly in a chilli-and-vinegar broth, topped with egg crêpe strips and a spoonful of hot oil.
Lebanon
Ashta
قشطة
Thick clotted cream scented with orange blossom or rose water, used to fill nearly every Lebanese pastry and pudding.
Italy
Asiago
Asiago is a named Italian cheese from Asiago, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Veneto, Italy
Asiago d'allevo
Veneto PDO hard/aged cow cheese.
Indonesia
Asinan
Asinan, vegetables or fruit pickled in a sweet-sour peanut-chilli brine and served cold, is a named Betawi and Bogor dish, not a generic pickle.
Murcia, Spain
Asiático
Asiático is a Cartagena coffee drink layered with condensed milk, brandy, Licor 43, espresso, and citrus spice.
Crete, Greece
Askordoulakous
Ασκόρδουλακοι
Salad of the bulbs of wild tassel hyacinth, boiled repeatedly to lose their bitterness, then dressed with olive oil and lemon — an island and Peloponnesian meze.
Libya
Aslooz
A Libyan dish of roasted or grilled vegetables, typically eggplant and peppers, dressed with oil and spices.
Asmara, Eritrea
Asmara Beer
Asmara Birra
The national beer of Eritrea; brewed by Asmara Brewery, founded in 1939 during the Italian colonial period as Melotti; a crisp lager; found in every bar and restaurant in Asmara; a legacy of Italian brewing in the Horn of Africa.
Italy
Asolo Prosecco Superiore DOCG
Asolo Prosecco Superiore DOCG is a named Italian wine from Asolo, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Dominican Republic
Asopao
Asopao de pollo
A Dominican soupy rice stew, usually made with chicken but also cooked with shrimp, pigeon peas, fish or beef, plus sofrito and vegetables.
Piedmont, Italy
Asparagi al Gorgonzola
Asparagi al Gorgonzola is a named Italian appetizer from Piedmont, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
New Zealand
Asparagus Rolls
Tinned asparagus spears rolled up in buttered white bread with crusts removed — the morsel-plate staple of New Zealand parties, races and morning teas.
Tunisia
Assidat Zgougou
عصيدة زقوقو
Aleppo pine seeds ground and cooked into a dark grey pudding, layered with pastry cream and topped with nuts.