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favorite food.

Malawi

Nandolo

Pigeon peas, an important legume in Malawi, especially in the southern region; the seeds are stewed with nsima and the leaves are also cooked as a relish.

Vanuatu

Nangai Nuts

Local nuts from native Vanuatu trees, roasted or boiled and served on skewers; often served Ni-Vanuatu snack with a lightly sweet and crunchy texture; found at local markets, especially Port Vila; the perfect snack to eat after drinking kava.

Papua New Guinea

Nangu

Gelatinous sago dumpling from the Sepik region — sago flour mixed with boiling hot water to form a jelly-like starch, eaten as the basic carbohydrate with smoked fish or freshwater prawns.

Jiangsu, China

Nanjing Salted Duck

盐水鸭

Duck dry-salted with Sichuan pepper, brined and gently poached, then served cold in chopped pieces with pale, faintly pink flesh.

Slovenia

Nanoški Sir

Large hard wheels from cow's milk of the Vipava valley below the Nanos plateau, aged three months to a spicy, dry, slightly granular cheese.

Niue

Nanē Pia

A translucent Niuean porridge made from arrowroot (pia) and coconut; dumplings of pia mixed with scraped coconut are dropped into boiling coconut water, giving a thick, slightly slimy texture with a bland, nutty flavour.

North Korea

Napa Cabbage Kimchi

배추김치

The essential Korean kimchi: napa cabbage coated with gochugaru, garlic, ginger, and salted seafood (jeotgal), then fermented.

Austria

Napkin Dumplings

Serviettenknödel

Large bread dumplings steamed in a cloth napkin, then sliced, served with roasts and gravies, light texture with good bread flavor, traditional.

Russia

Napoleon Cake

Наполеон

Napoleon cake is a Russian layered cake of puff pastry and custard cream, typically chilled before serving.

Poland

Napoleonka

Ukrainian Napoleon Cake

Polish cream pie: two layers of puff pastry filled with custard cream, dusted with powdered sugar or glazed. A bakery and café staple, creamy and flaky, a national dessert.

Mauritius

Napolitaine

Two crumbling shortbread rounds sandwiched with strawberry or guava jam and covered in a thick pink sugar icing.

Japan

Naporitan

ナポリタン

Spaghetti with ketchup, wieners, onion, and green pepper, a Japanese-American-Italian invention.

Yemen

Naqe'e al Zabib

Raisins soaked in cold water for a day until the water turns brown and sweet, then strained and drunk chilled at iftar.

Belarus

Narachanski Bread

Нарачанскі хлеб

Dense sourdough rye baked with malt and a little molasses, cooled on straw so the base carries its pattern, and sold in heavy round loaves.

Dominican Republic

Naranja Agria

Dominican sour orange (naranja agria), used in marinades, agrio de naranja, and sazón. A key acidic ingredient in Dominican cooking, tart and aromatic.

Ecuador

Naranjillazo

An Ecuadorian Andean hot drink of aguardiente, naranjilla juice, cinnamon, and panela, a festive and cold-weather classic.

Afghanistan

Narenj Pulao

نارنج پلو

Saffron rice with candied bitter-orange peel, pistachio and almond, served with chicken at weddings.

India

Nariyal chutney (Coconut chutney)

Papita chutney (Papaya chutney)

Coconut chutney: grated coconut ground with green chilli and tempered with mustard seeds.

Azerbaijan

Narsharab

Narşərab

Pomegranate juice boiled down to a dark, syrupy, sharply sour sauce, poured over grilled fish and sturgeon.

Tashkent, Kyrgyzstan

Naryn

Нарын

Boiled horse meat and fat shredded by hand and tossed through thin sheets of noodle with raw onion, served cool with a bowl of broth.

Jamaica

Naseberry

Brown-skinned fruit with grainy, malty brown flesh tasting of brown sugar and pear, eaten when it gives to a thumb.

Sudan

Nashaa

A Sudanese starch-thickened sauce served with meat or vegetables.

Nashville, United States

Nashville Hot Chicken

Fried chicken finished with a cayenne-and-lard paste — Nashville's incendiary signature.

Indonesia

Nasi Ambeng

Nasi Ambeng is a Javanese communal tray of rice surrounded by dry side dishes, shared and divided among diners

Malaysia

Nasi Briyani

Fragrant basmati rice cooked with meat and spices in layered dum style, distinct basmati aroma with tender meat.

Terengganu, Malaysia

Nasi Dagang

Served with fish curry.

Central Java, Indonesia

Nasi gandul

Nasi gandul, Pati's beef-and-coconut rice served on a banana-leaf-lined plate and eaten with a spoon of the same leaf, is a named regional dish.

Brunei

Nasi Goreng

Indonesia's national dish of stir-fried rice seasoned with kecap manis, garlic, shallots, and various proteins

Penang, Malaysia

Nasi Kandar

Penang-style steamed rice with various curries poured over, multiple curry gravies (kuah banjir), flavorful and rich.

Bandar Seri Begawan, Brunei

Nasi Katok

Brunei's most iconic affordable meal — plain steamed rice, a piece of fried chicken, and a generous dollop of spicy sambal; the name 'katok' means 'knock' from the old practice of knocking on vendors' doors late at night for this snack; traditionally wrapped in brown paper; originated in the 1980s at a Chinese family's residence in the Mabohai area.

Kelantan, Malaysia

Nasi Kerabu

Blue rice naturally dyed with butterfly pea flowers, served with herbs, fish or chicken, and crackers.

Yogyakarta, Indonesia

Nasi kucing

Nasi kucing ("cat rice"), the tiny banana-leaf rice parcel that anchors the angkringan street-stall culture of Yogyakarta and Solo, is a named item and the entry point to a whole eating institution.

Brunei

Nasi Lemak

Nasi Gemuk

A coconut-rice meal served with sambal, fried anchovies, peanuts and cucumber, often with egg or other accompaniments. A Malaysian breakfast staple with related preparations across the Malay world.

West Java, Indonesia

Nasi timbel

Nasi timbel, rice wrapped hot in banana leaf and served as the centre of a Sundanese spread, is a named West Javanese dish and a fixed restaurant format.

Malaysia

Nasi Tomato

Tomato-flavored rice with spices, red-orange color with subtle tomato flavor, aromatic and moist.

Kelantan, Malaysia

Nasi Tumpang

Conical-shaped rice dish with multiple layers of different curries and sides, packed for travel, distinct conical shape with multiple flavor layers.