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Cook Islands

Mahi Mahi in Coconut Cream

Mahi Mahi

Fresh mahi-mahi fillets gently poached in rich coconut cream, often served over rukau (taro leaves in coconut cream); a classic Cook Islands pairing of local fish and coconut.

Pohnpei State (Capital FSM), Federated States of Micronesia

Mahi Umw

Breadfruit cooked on hot stones in a Pohnpeian underground oven called an uhmw.

Kabul, Afghanistan

Mahi wa Jelabi

ماهی و جلبی

Battered fried river fish eaten with hot jelabi and naan — the Friday lunch of Kabul.

Algeria

Mahjouba

محاجب

Semolina dough stretched paper-thin on an oiled surface, folded around a cooked onion, tomato and pepper filling, and griddled.

Mayotte

Mahorais Boiled Starchy Vegetables

Bata-Bata

Cassava, green banana, breadfruit (and sometimes yam or sweet potato) simply boiled or steamed in salted water. The everyday starch accompaniment to grilled meats, fish and stews.

Comoros

Mahorais Brochettes

Mamas Brochettis

Charcoal-grilled skewers of marinated zebu beef, chicken, goat or local fish (swordfish, tuna, shark), sold by women at roadside stalls called brochettis. Served with bata-bata, poutou and achards.

Madagascar

Mahorais Cassava Pancakes

Mokary

Small fermented pancakes made from cassava or rice flour, coconut milk and a little sugar, sometimes flavoured with vanilla. Traditionally cooked in a special indented pan and eaten for breakfast or as a snack.

Comoros

Mahorais Chili Sauce

Poutou

Fresh, fiery condiment of crushed hot chilli, garlic, onion, whole lemon (with peel), tomato, green mango, papaya and cabbage. It is pounded or blended raw and sits on almost every Mahorais table.

Mayotte

Mahorais Coconut Biscuits

Makarara

Traditional biscuits made from wheat flour, coconut milk, sugar, vanilla and a little baking soda. The dough is rolled, cut into shapes, baked and often dusted with icing sugar.

Ingredient

Mahorais Coffee

Café Maoré

Arabica/Robusta coffee grown and roasted in Mayotte, often with a light, fruity, low-bitterness profile. Produced by the Café Cacao Maoré association and sold locally.

Mayotte

Mahorais Fried Chicken Wings

Mabawa

Chicken wings seasoned with salt and black pepper or a simple onion-salt marinade, then deep-fried until the skin is crisp. A staple of roadside brochettis and home cooking, eaten with rice or fried plantain.

Mayotte

Mahorais Meat Brioche Cones

Cornet Buck

Small cone-shaped brioche pastries filled with minced meat and sweet potato, often seasoned with coriander. A portable street snack found at markets.

Mayotte

Mahorais Rice Pancakes in Coconut

Fénénétsi

Thick rice-flour pancakes cooked in a special pan (marmite dogo), then bathed in warm coconut milk sweetened with sugar, vanilla, cinnamon and cardamom. A Ramadan and special-occasion sweet.

Comoros

Mahorais Samosas

Sambusas

Triangular fried pastries filled with spiced minced meat, fish, or vegetables. A Swahili/Indian snack popular as an afternoon or evening street food.

Packaged food

Mahorais Tree-to-Bar Chocolate

Banga au Chocolat

Small-batch dark chocolate made entirely in Mayotte from locally grown cacao, often flavoured with Mayotte vanilla. A revival of a cocoa industry that was active in the 1980s.

India

Mahua

महुआ

A tribal Indian spirit distilled from mahua flowers, with a honeyed sweetness.

Bushehr, United Arab Emirates

Mahyawa

مهياوة

Fermented fish sauce made from anchovies and spices (fennel, cumin, coriander, mustard), Iranian origin but used in UAE coastal cuisine, deep umami flavor with balanced saltiness and aromatic spices, condiment.

Balearic Islands, Spain

Mahón Cheese

Formatge de Maó

A cow's milk cheese from Menorca with a square shape and an orange rind from paprika rubbing, with a salty, tangy flavor and DOP protection.

United States

Mai Tai

A tiki classic of rum, lime, orange curaçao, and orgeat, invented at Trader Vic's in Oakland.

Germany

Maibock

Spring seasonal bock, lighter in color and hoppier than traditional bock, brewed for May festivals.

Kuwait

Maidem

ميدم

White rice topped with fish that has been boiled, flaked, fried with onion and spice, and heaped back over the grains.

New England, United States

Maine Baked Beans

Maine's Saturday-night beans: yellow-eye or navy beans slow-baked with salt pork and molasses.

New England, United States

Maine Fiddleheads

The curled young fronds of the ostrich fern, a brief spring delicacy foraged in Maine and the Northeast.

New England, United States

Maine Italian Sandwich

Italian

Maine's Italian sandwich, created by Portland's Amato family in the early 1900s: a long soft roll filled with ham, American cheese, tomato, onion, sour pickle, green pepper, olives, oil, salt, and pepper.

Ecuador

Maito

Amazonian Ecuadorian fish, chicken or palm worms wrapped in bijao leaves and grilled over charcoal. A traditional Kichwa dish from the rainforest.

Cape Verde

Maize Porridge with Pork

Papa com Frigenote

Maize porridge served with pork and a sauce made from pork offal, a delicacy from Boa Vista and Santo Antão islands.

Suriname

Maizena Cookies

Maizena koek

Cornstarch biscuits made with butter and vanilla that dissolve on the tongue almost immediately.

Santa Cruz, Bolivia

Majadito

A Santa Cruz dish of rice cooked with charque, onions, tomatoes, and spices, finished with a fried egg.

Dominican Republic

Majarete

A Dominican silky corn pudding of fresh corn, coconut milk, milk, sugar, and cinnamon, set until creamy. Served cold with a dusting of cinnamon, a classic dessert.

Venezuela

Majarete

Venezuelan majarete is a firm corn-and-coconut pudding sweetened with papelón and scented with cinnamon.

Peru

Majarisco

A Tumbes plantain-and-seafood dish served with fish, shellfish and coastal seasoning.

Oman

Majeen

معجن

Majeen is a Dhofari preserved-meat specialty slow-cooked in rendered fat until tender, concentrating its savory flavor for shelf-stable storage.

North Macedonia

Makalo

Макало

Garlic pounded with salt, walnut and a little water or oil into a sharp sauce served with fried or roast meat.

Tanzania

Makande

Whole maize kernels and kidney beans boiled long with coconut milk into a thick, plain stew.

Central African Republic

Makara

Whole small freshwater fish, often capitaine or tilapia, rubbed with salt and deep-fried until crisp; sold from street stalls and eaten as a snack with a spicy dipping sauce.

Cyprus

Makaronia Tou Fournou

Μακαρόνια του φούρνου

Baked pasta with minced meat, béchamel and halloumi — Cyprus's answer to pastitsio.