Find your next
favorite food.

Nigeria

Miyan Kubewa

Northern Nigerian dried-okra soup, thickened with okra and served with a swallow.

Kano, Niger

Miyan Kuka

Powdered baobab leaf cooked into a dark, slippery northern soup with dried meat, dawadawa and pepper.

Kano, Niger

Miyan Taushe

Pumpkin cooked down with groundnut paste, spinach and meat into a thick orange northern soup, mildly sweet.

Nigeria

Miyan Yakuwa

Hausa sorrel-leaf soup cooked with aromatics and meat or fish for a tangy northern Nigerian bowl.

Poland

Mizeria

A Polish cucumber salad of thinly sliced cucumbers, sour cream, dill, and lemon juice. A refreshing, creamy side dish, a national staple served with meat and potatoes.

Greece

Mizithra

Μυζήθρα

A Greek whey cheese, fresh and soft or dried and hard, from sheep or goat milk. Used in pies, pasta, or desserts, a national dairy staple, a versatile and ancient cheese.

Fukuoka, Japan

Mizutaki Chicken

水炊き

Mizutaki is chicken simmered into a milky collagen broth and eaten with ponzu and fresh vegetables.

Rwanda

Mizuzu

Ripe plantain pieces sliced and fried until golden, eaten as a snack or side; some versions are served with honey.

Poland

Miód drahimski

Miód drahimski is a honey or bee product from Drawsko County, rooted in local cooking tradition.

Poland

Miód kurpiowski

Miód kurpiowski is a honey or bee product from Masovian Voivodeship, rooted in local cooking tradition.

Poland

Miód Pitny

Polish mead: an alcoholic beverage of fermented honey and water, aged for years. A traditional drink since the Middle Ages, sweet and aromatic, served warm or cold, a national heritage.

Czech Republic

Miša

Miša is a Czech curd-cheese dessert made as a soft cocoa-coated or cocoa-layered bar or slice.

Upper Carniola, Slovenia

Miške

Small fritters of leavened dough dropped into hot fat, puffed and rolled in sugar, sold at fairs and made at home on cold days.

Hanoi, Vietnam

Miến lươn (Cellophane Noodles with Eel)

Miến lươn

Mien luon, glass noodles with crisp-fried eel, is a named northern dish with dedicated shops in Hanoi and Nghe An.

Denmark

Mjød (Mead)

Mjød

A Danish mead of honey, water, and yeast, linked to Norse mythology and Viking feasts, a national and ancient drink.

Norway

Mjød (Mead)

Mjød

A Norwegian mead of honey, water, and yeast, linked to Norse mythology and Viking feasts, a national and ancient drink.

Zanzibar City, Tanzania

Mkate wa Kumimina

Zanzibari rice bread of soaked ground rice, coconut milk and cardamom, poured into a pan and baked into a soft round.

Comoros

Mkatra Foutra

A Comorian griddle bread made with flour and coconut milk, often enriched with sesame and served with savory dishes.

Comoros

Mkatra Siniya

A white cake made from soaked rice blended with coconut milk, sugar, vanilla, cardamom, and baking soda; no wheat flour; 'siniya' means tray in Swahili, referring to the tray it is baked in; a classic Comorian dessert.

Algeria

Mkhabez

مخبز

Ground almond and sugar biscuits shaped by hand and finished with a hard, pastel-coloured icing.

Tunisia

Mkharek

A Tunisian semolina pastry filled with almond paste or dates, shaped into crescents and baked.

Morocco

Mkhartek

مخارط

A Moroccan fried pastry strip, similar to chebakia, soaked in honey and sesame. A festive and Ramadan staple, sweet and crispy, a national treat, served with mint tea, a party and Eid classic, a pastry, a honeyed sweet.

Malawi

Mkhwani

Tender pumpkin leaves peeled to remove the fuzzy coating, then simmered with tomatoes, onions, and groundnut flour until thick and creamy; one of the most common ndiwo relishes in Malawi.

Tunisia

Mlabbes

Tunisian sugar-coated almonds or peanuts, candy-coated and often pastel-colored.

Malawi

Mlamba

A Malawian river-fish preparation simmered with tomato, onion and local aromatics.

Tunisia

Mlawi

ملاوي

Layered pan-fried flatbread folded repeatedly with oil so it separates into leaves, served plain with harissa or wrapped around filling.

Tanzania

Mlenda

Okra or jute leaves cooked down into a deliberately slippery green relish eaten with ugali.

Zagreb, Croatia

Mlinci

Traditional cross between pasta and flatbread, dried then soaked in meat drippings before serving, PGI protected, a Zagorje staple.

Tunisia

Mloukhia

ملوخية

Tunisian powdered jute leaf slowly cooked in oil into a nearly black, glossy sauce with beef or lamb.

Angola

Moamba de Galinha

Muamba de galinha

Chicken stewed in red palm oil and palm-nut pulp with okra, garlic and gindungo until the sauce turns deep orange.

Angola

Moamba de Ginguba

Muamba de ginguba

The same stew built on ground roasted peanuts instead of palm-nut pulp, thicker and browner.

Central African Republic

Mocaf Beer

Mocaf

The best-known Central African lager, a pale, easy-drinking beer brewed in Bangui and sold in bars and markets across the country.

Japan

Mochi

餅

Glutinous rice steamed and pounded into a soft, stretchy cake, eaten at New Year and year-round.

Bolivia

Mocochinchi

A Bolivian cold, sweet peach drink made from dehydrated peaches, cinnamon, and sugar

Brazil

Mocotó

A Northeastern stew of cow feet and legs simmered for hours with vegetables until the collagen creates a rich, gelatinous broth, served with beans and rice.

Silesia, Poland

Moczka

A Silesian gingerbread soup of crumbled gingerbread, dried fruit, and nuts in a sweet broth. A Christmas Eve dessert, sweet and spicy, a regional Silesian tradition, served warm.