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Liberia

Liberian Peanut Soup

Peanut Soup

A hot peanut soup with beef or chicken, onion, bell pepper, celery, chilli, potatoes, okra, stock, and optional dried fish, served with rice.

Liberia

Liberian Pepper Sauce

Pepper Sauce

A fresh Liberian pepper condiment blended with chilli, onion, tomato and aromatics.

Liberia

Liberian Pepper Soup

Pepper Soup

A fiery Liberian broth of meat or fish, hot pepper, ginger and aromatic spices.

Liberia

Liberian Potato Greens

Potato Greens

Sweet-potato leaves cooked with fish or meat, crawfish, onion, garlic, chilli, and palm oil into a savoury soup eaten over rice.

Liberia

Liberian Rice and Gravy

Rice and Gravy

Plain steamed rice topped with a Liberian meat, fish, or vegetable gravy; the everyday meal format that lets each household's soup take centre stage.

Liberia

Liberian Rice Bread

Rice Bread

A lightly sweet Liberian quick bread made with rice flour, often enriched with banana or coconut.

Liberia

Liberian Shortbread

Shortbread

A crumbly Liberian tea biscuit with a buttery texture and gentle sweetness.

Liberia

Liberian Sour Bread

Sour Bread

A lightly fermented Liberian loaf with a tangy crumb, part of the country's home-baking tradition and eaten at breakfast or with tea.

Liberia

Liberian Sugarcane Liquor

Gana Gana

A strong homemade Liberian liquor made by fermenting sugarcane juice, sometimes infused with bark or spices and poured from reused bottles.

DR Congo

Liboke

Liboké

An emblematic Congolese cooking method — fish, chicken, or meat marinated with spices and vegetables, then wrapped in banana leaves and steamed or grilled; the word means 'package' in Lingala; the parcel keeps everything moist and lets seasonings sink in; the most popular version is fish liboke with catfish, tomatoes, onions, garlic, and chili; a defining technique of Congolese cuisine.

Argentina

Libritos

A factura of layered puff pastry folded like a little book ('librito'), glazed with syrup and sometimes filled with dulce de leche. A crisp, flaky panadería staple.

Libya

Libyan Abrak

Abrak

Vine or cabbage leaves rolled around rice, minced meat and herbs and simmered tightly packed in a lemon and tomato broth.

Libya

Libyan Asida

Asida

Plain wheat flour beaten into boiling water into a smooth mound and served with a well of date syrup, honey and melted butter.

Libya

Libyan Fasoulia

Fasoulia

White beans stewed slowly in tomato with garlic, bzar and often tripe or lamb until the sauce goes thick and rust-coloured.

Libya

Libyan Ghreyba

Ghreyba

A short biscuit of flour, ghee and sugar that collapses to powder in the mouth, sometimes topped with an almond.

Libya

Libyan Kaek

Kaek

Ring-shaped biscuits flavoured with aniseed or sesame, dry enough to keep for weeks and made to be dunked in tea.

Egypt

Libyan Mahshi

Mahshi

Libyan Tajin Mahshi: peppers, tomatoes, aubergines and courgettes stuffed with seasoned minced meat, onion and rice, then stewed.

Libya

Libyan Mahshi Sandwich

Sandwich tuna

A Libyan stuffed-vegetable sandwich identity: seasoned mahshi filling packed into a soft roll with herbs and chilli.

Libya

Libyan Rishta

Rishta

Sheets of fresh pasta cut into short strips and cooked in a tomato and chickpea broth with preserved lamb.

Libya

Libyan Sharmoula

Sharmoula

A Libyan cold relish of pounded tomato, garlic, vinegar, oil, and chilli served with grilled fish.

Libya

Libyan Shorba

Shorba libiya

A tomato and lamb soup thickened with orzo or crushed pasta, heavy with mint and tomato paste and finished with lemon.

Libya

Libyan Tea

Shahi

Tea boiled down repeatedly over a small stove until it is almost syrup, poured from a height into small glasses and topped with a spoon of roasted peanuts or almonds.

Murcia, Spain

Licor 43

A sweet, golden liqueur from Cartagena, Murcia, made with 43 secret ingredients, with notes of vanilla, citrus, and spices, served cold or in coffee.

Portugal

Licor Beirão

Beirão

Portuguese herbal liqueur made with twelve botanicals, served neat or in cocktails.

Argentina

Licor de Calafate

A Patagonian liqueur made from calafate berries, sugar, and alcohol. Sweet and berry-flavored, it is a southern souvenir and a digestif after lamb asado.

Northern Portugal, Portugal

Licor de Singeverga

Licor de Singeverga is a Portuguese liqueur or spirit associated with Roriz, distilled or macerated for a concentrated aromatic finish.

Netherlands

Licorice

Drop

Dutch licorice candy ranging from sweet to extremely salty (with salmiak), Netherlands is world's largest per capita consumer.

Mexico

Licuado

A Mexican fruit smoothie of fruit, milk or water, and sugar, blended until frothy.

Liechtenstein

Liechtenstein Cheese Spaetzle

Käsknöpfle

Small egg-flour spaetzle layered with Alpine cheese and fried onions, commonly accompanied by applesauce in Liechtenstein.

Liechtenstein

Liechtenstein Elderberry Jam

Holdrsaft

Ripe elderberries cooked down with sugar into a dark Liechtenstein preserve, tart and richly coloured.

Lier, Belgium

Liers vlaaike

Liers vlaaike is a small Lier pastry with a chewy spiced filling inside crisp dough.

Loyalty Islands, New Caledonia

Lifou Vanilla

Vanille de Lifou

Lifou vanilla; a prized local product from the Loyalty Islands; plays a prominent role in various preparations; used in crème brûlée, rice cooked in vanilla coconut milk, and other desserts; a key ingredient in New Caledonian cuisine; a specialty of the islands

Iceland

Lifrarpylsa

Iceland's liver sausage from sheep liver, suet, rye flour, and oats, a Þorrablót and daily classic.

Ghana

Light Soup

Nkrakra

Thin, fiery tomato and pepper broth with goat, chicken or fish and often garden eggs blended into it.

Lika, Croatia

Lika Cheese

Lički sir

Soft creamy cheese from Lika made from buša cow milk, can be used as spread, PDO protected, a traditional mountain cheese.

Lesotho

Likhobe

A thick stew of speckled red beans, sorghum, and cracked wheat berries (bulgur) simmered until soft and slightly mashed. Nutritious and filling, it is eaten as a main or side across rural Lesotho.