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favorite food.

Sindh, Pakistan

Kok Palla

ڪوڪ پلو

A Sindhi dish of the palla (hilsa) fish, prized for its oiliness and bones.

Bonaire

Kokada

A chewy Curaçaoan coconut sweet made from grated coconut cooked with sugar and often flavored with ginger or cinnamon.

Cameroon

Koki beans

Koki

Black-eyed peas soaked, skinned and ground to a paste, beaten with red palm oil until light, wrapped in banana leaf and steamed.

Cameroon

Koki Corn

Fresh maize grated and beaten with palm oil, pepper and cassava leaf, then wrapped in leaves and steamed.

Greece

Kokkinisto

Κοκκινιστό

Tomato-braised meat (beef or lamb).

Togo

Koklo Mémé

Togo's signature charcoal-grilled chicken, marinated all day with ginger, garlic, lime, chilli, oil, salt, and black pepper, then slow-grilled over smoky coals until the skin is crisp and deeply seasoned; served with alloco or bread.

Samoa

Koko Alaisa

Kokoaraisa

Samoan cocoa rice; rice cooked with Samoan cocoa, coconut cream, and sugar; a breakfast staple; sweet, rich, and chocolatey; served warm; the breakfast that combines Samoa's love of cocoa and coconut; eaten with panipopo or alone; a uniquely Samoan morning dish.

Fiji

Kokoda

Raw white fish cured in lime juice until opaque, then dressed in thick coconut cream with tomato, onion and chilli and served in a coconut shell.

Papua New Guinea

Kokoda

Papua New Guinean kokoda is fresh fish cured in lime juice and finished with coconut milk, onion, chili, and other coastal vegetables.

Togo

Kokonte

Dried cassava milled into flour and cooked into a stiff, dark grey-brown staple, nicknamed face-the-wall.

Togo

Kokonte

A Togolese brown cassava-flour swallow cooked into a firm dough and served with soup.

Greece

Kokoretsi

Κοκορέτσι

Easter offal-and-lamb-gut sausage.

Turkey

Kokoreç

Lamb or goat intestines wrapped around a skewer, grilled over charcoal, then finely chopped and seasoned with oregano, cumin, and red pepper flakes. Served in half a loaf of bread or as a dürüm wrap. A beloved late-night street food, especially in Istanbul.

Nigeria

Kokoro

A Nigerian snack of fried cornmeal sticks, savory, crunchy, and often seasoned with pepper or ginger.

Suriname

Kokosbrood

Grated coconut boiled with sugar and spice until it stiffens, poured out and cut into bars, often coloured pink.

Basque Country, Spain

Kokotxas al pil pil

In the Basque Country, Kokotxas al pil pil is hake or cod throats cooked in oil to form gelatinous pil-pil emulsion.

Goa, India

Kokum Sarbat

कोकम सरबत

A refreshing Maharashtrian and Goan drink made from kokum fruit. It is sweet, sour, and deep purple.

Okinawa, Japan

Kokuto (Black Sugar)

黒糖

Kokuto, Okinawan black sugar pressed from island cane and sold in rough lumps, is a named product bought as itself and eaten as a sweet.

Papua New Guinea

Kol Pis No Rais

Cold fish and rice — canned tuna mixed with rice, sometimes with peas and corn; a simple, everyday PNG dish adapted from imported tinned fish and rice.

Puerto Rico

Kola Champagne

Kola Champán

A bright red-gold cream soda with a bubblegum-and-vanilla flavour, bottled on the island since the 1920s.

Sierra Leone

Kola Nut

Kola nut, an important ceremonial and social symbol in Sierra Leone, also used to flavour drinks and to welcome guests; the bitter, caffeine-rich nut is chewed or used in ginger drinks and cola beverages.

India

Kolambi Masala

कोलंबी मसाला

A Maharashtrian prawn curry with coconut and spices. It is a coastal delicacy.

Durmitor, Montenegro

Kolašin Leaf Cheese

Kolašinski lisnati sir

Cheese made so the curd sets in stacked sheets, which peel apart like the leaves of a book — hence the name.

Afghanistan

Kolcha-e Nowrozi

کلچه نوروزی

Round cardamom biscuits stamped with a pattern and baked specifically for the new-year visits at Nowruz.

Jutland, Denmark

Koldskål

Cold Danish buttermilk soup with eggs, sugar, vanilla, lemon, and kammerjunkere.

Maharashtra, India

Kolhapuri Curry

कोल्हापुरी मटण

A fiery mutton curry from Kolhapur, Maharashtra, made with red chilies and Kolhapuri kala masala. It is very spicy.

Greece

Koliva

Κόλυβα

A sweetened boiled-wheat offering, often mixed with nuts, seeds, or dried fruit and blessed at Orthodox memorial services.

Kolkata, India

Kolkata Biryani

कोलकाता बिरयानी

Kolkata biryani is a mildly spiced rice-and-meat dish with a large potato as its signature feature; it developed from Awadhi biryani after it reached Kolkata.

Peja, Kosovo

Kollpite

A crust of thin hand-stretched layers baked dry, then broken up and doused with garlicky yogurt just before it is carried to the table.

Sarawak, Malaysia

Kolo Mee

Sarawak dry noodles with minced meat, char siu, and spring onions, springy noodles with savory meat and crispy fried shallots.

Cyprus

Kolokasi

Κολοκάσι

Taro corms cut with a knife into rough chunks, browned and stewed with pork or chicken, celery, tomato and lemon.

Greece

Kolokithakia Gemista

Κολοκυθάκια γεμιστά

Greek stuffed zucchini with rice and herbs (or meat), simmered in a tomato or avgolemono sauce. A ladera and home classic, tender and savory, a summer and Lenten dish, a vegetarian favorite.

Greece

Kolokithakia Tiganita

Κολοκυθάκια τηγανητά

Greek fried zucchini slices, dredged in flour and fried until golden. A meze and taverna classic, crispy and light, served with tzatziki or skordalia, a summer dish.

Greece

Kolokithoanthoi

Κολοκυθοανθοί

Greek stuffed zucchini flowers with rice and herbs, a delicate summer dish. A ladera and meze specialty, light and herby, served with lemon, a seasonal and regional dish.

Greece

Kolokithokeftedes

Κολοκυθοκεφτέδες

Greek zucchini fritters of grated zucchini, herbs, and feta, fried until golden. A meze and summer classic, crispy and herby, served with tzatziki, a vegetarian favorite.

Greece

Kolokithopita

Κολοκυθόπιτα

Greek zucchini pie: phyllo filled with grated zucchini, herbs, and feta, baked golden. A taverna and home classic, light and savory, a national and summer specialty, a rustic and vegetarian pie.