Find your next
favorite food.

Tunisia

Nwasser

نواصر

Squares of thin hand-cut pasta steamed like couscous and served with a chicken or lamb stew poured over.

Kenya

Nyama Choma

Kenya's unofficial national dish: grilled goat or sheep meat over open fire, eaten with hands, ugali, and kachumbari

Côte d'Ivoire

Nyamanku

Fresh ginger root pulped and pressed, then let down with pineapple, orange and lemon juice and chilled hard.

Lesotho

Nyekoe

A winter stew of soaked beans, sorghum, and pumpkin pieces cooked until soft and slightly mashed, seasoned with oil, salt, and pepper. It can be served hot or cold and is often sold by winter street vendors.

Zimbabwe

Nyimo Beans

Nyimo

Bambara groundnuts, a hard round legume grown mostly by women on marginal soil, boiled for hours or roasted and salted.

Mali

Nététou

Dawa Dawa

Fermented African locust-bean seeds used as a pungent seasoning in Senegalese cooking; related products are known by different names and may vary in form across West Africa.

Norway

Nøkkelost (Caraway Cheese)

Nøkkelost

Nøkkelost is a Norwegian semi-hard cheese seasoned with caraway and cumin.

Latvia

Nātru Zupa

A Latvian spring soup made with young nettles and often sorrel; some recipes add potatoes, groats, smoked pork, sour cream, and egg.

Transylvania, Romania

Năsal Cheese

Brânză de Năsal

Cow's milk cheese aged in the natural caves of Năsal in Transylvania, developing a pungent, creamy paste with a yellow rind.

Vietnam

Nộm hoa chuối (Banana Blossom Salad)

Nộm hoa chuối

Nom hoa chuoi, banana-blossom salad with chicken or pork and peanuts, is a named Vietnamese dish built on an ingredient with no other representation.

Scotland, United Kingdom

Oatcakes

Thin dry biscuits of oatmeal and fat baked on a girdle, eaten with cheese, soup or smoked fish rather than sweet toppings.

United States

Oatmeal Cookies

A chewy drop cookie of oats, raisins, and warm spices.

Vitebsk, Belarus

Oatmeal Pancakes

Цадавікі

Thin pancakes from soured oat flour, cooked on a dry pan and eaten with melted butter or curd — the everyday breakfast of the north before wheat was affordable.

Oaxaca, Mexico

Oaxaca chocolate

Oaxacan drinking chocolate of roasted cacao, sugar, and cinnamon, whipped into a foamy drink.

Ljubljana, Slovenia

Obara

A pale stew of meat — most often veal, chicken or snails — cooked with root vegetables and thickened with a light flour roux rather than tomato.

Nigeria

Obe Eyin

A Yoruba palm-oil stew with eggs, pepper and aromatics, served with rice or a swallow.

Serbia

Oblande

Обланде

Classic Serbian wafers with chocolate-nut filling.

Colombia

Obleas

Colombian wafer sandwiches of two thin wafers filled with arequipe, jam, cheese, or condensed milk. A street and park snack, sweet and crunchy.

Uganda

Obushera

Sorghum or millet flour cooked and left to sour for a day or two into a thick, tangy drink taken as breakfast or a snack.

Kraków, Poland

Obwarzanek Krakowski

A braided, ring-shaped bread from Kraków, boiled and baked, sprinkled with salt, poppy seeds, or sesame. A street-food icon sold from carts, with PGI protection, a Kraków symbol.

Peru

Oca

A colorful Andean tuber with a lightly sweet flavor, eaten fresh, dried or cooked in highland kitchens.

Japan

Ochazuke

お茶漬け

Hot green tea or dashi poured over rice, topped with salmon, umeboshi, or nori.

Arequipa, Peru

Ocopa Arequipeña

Potatoes topped with a creamy sauce of ají amarillo, peanuts, huacatay, milk, and cheese. An Arequipa classic with Inca origins.

Bioko (Island / Malabo), Equatorial Guinea

Ocro Soup

Ocrosoup

A viscous okra soup typical of Bioko Island, with palm oil, onions, chili, and fish or meat; served with boiled cassava, rice, taro, yam, or plantain.

Comoros

Octopus Curry

Cari de Poulpe

Octopus simmered in a coconut-based curry with Comorian spices; especially popular during the octopus fishing season openings around the islands.

Mauritius

Octopus Curry

Cari ourite

Octopus tenderised and stewed with tomato, garlic, curry leaves and thyme until the tentacles are soft enough to cut with a spoon.

Guadeloupe

Octopus Fricassee

Chatrou Fricassé

Octopus in a Creole sauce; chatrou (octopus) cooked in a spicy tomato-based sauce with onions, garlic, and spices; a Guadeloupean seafood classic; the chatrou fricassé that is a Guadeloupean specialty.

Fiji

Octopus in Coconut Cream

Kuita vakalolo

Fijian kuita vakalolo is boiled octopus served in coconut cream.

Samoa

Octopus in Coconut Cream

Faiai Fe'e

Faiai feke is octopus baked or simmered in coconut cream with onion and chilli; the seafood becomes tender inside a rich Samoan sauce.

Croatia

Octopus Salad

Salata od hobotnice

Boiled octopus mixed with onions, garlic, parsley, olive oil, and potatoes, served chilled, a refreshing coastal appetizer.

New Caledonia

Octopus Salad

Salade de Poulpe

New Caledonian octopus salad uses tenderized octopus with fresh greens, citrus, and local herbs; the pieces stay springy while the dressing remains bright.

Seychelles

Octopus Salad

Salad Zourit

Boiled octopus mixed with green peppers, fresh tomatoes, and onions, dressed with lime and oil; served cold; a refreshing Seychellois salad; the octopus is boiled until tender before being flaked into the salad.

Malta

Octopus Stew

Stuffat tal-qarnit

Octopus stewed slowly with red wine, tomato, olives, capers and potato until the tentacles are tender.

Prekmurje, Slovenia

Ocvirkove pogačice

Ocvirkove pogačice are Prekmurje small pastries folded with pork cracklings and baked until crisp.

Slovenia

Ocvirkovica

Ocvirkovica is a Slovenian bread roll enriched with pork cracklings, baked until the fat perfumes the crumb.

Japan

Oden

おでん

A winter comfort dish of fish cakes, daikon, konnyaku, and eggs simmered in a light dashi.