Find your next
favorite food.

Gulu, Uganda

Odii

Sesame ground to a coarse paste with groundnut, sometimes salted, mixed into greens and beans across northern Uganda.

Ngounié-Nyanga (Southern Forest), Gabon

Odika

A thick brown paste made from roasted and ground wild mango seeds (Irvingia gabonensis); looks like chocolate and has a slightly bitter, nutty flavour; used as a sauce base for meat and fish.

Japan

Odori ebi

踊り海老

Odori ebi, live shrimp peeled and eaten while still moving, is a named Japanese dish and a genuine test-of-nerve collectible.

Nigeria

Ofada Rice and Ayamase

Ofada rice

Unpolished short-grain local rice with a strong fermented aroma, served in banana leaf with ayamase — a green pepper stew bleached in palm oil with assorted meats.

Nigeria

Ofe Achara

An Igbo soup from Abia built around tender achara grass, meat or fish and a rich savoury broth.

Nigeria

Ofe Akwu

Igbo palm-fruit soup served with rice, distinct from Delta banga by its vegetable and seasoning profile.

Nigeria

Ofe Nsala

White soup with no palm oil at all, thickened with pounded yam and scented with uziza and utazi leaves, made with catfish.

Nigeria

Ofe Okazi

Igbo soup made with sliced okazi leaves, stockfish or meat and a richly seasoned broth.

Nigeria

Ofe Owerri

An Igbo vegetable soup from Owerri with okazi, ugu, uziza and oha leaves, thickened with cocoyam, rich with assorted meat and fish.

Georgia

Offal with Walnuts

Კუჭმაჭი

Chicken or pork heart, liver and gizzard fried with onion and dressed hot or cold in walnut, garlic and pomegranate seed.

Nigeria

Ogbono Soup

Ogbono

Ground wild mango seed cooked into a soup that draws into long strands when lifted, with palm oil, meat, fish and bitter leaf.

Armenia

Oghi

Օղի

Clear fruit spirit distilled at home from mulberries, apricots, cornelian cherries or grapes, usually well above 50%.

Nigeria

Ogiri

Fermented melon or castor seed paste, wrapped in leaves and used as a strong savoury seasoning in Igbo soups.

Nigeria

Ogogoro

Ògógóró

Distilled palm wine, clear and strong, made in the creeks of the Niger Delta and known locally as 'push me I push you'.

South Korea

Ogokbap

오곡밥

Ogokbap, five-grain rice eaten at Jeongwol Daeboreum with nine kinds of dried vegetable, is a named calendar dish with a hard lunar window.

Phuket, Thailand

Oh tao

โอวต้าว

A Thai dish of stir-fried cockles with egg and bean sprouts in a glossy sauce.

Nigeria

Oha Soup

Ofe oha

Oha leaves torn by hand — never cut with a knife — cooked in a cocoyam-thickened palm oil broth with meat and stockfish.

Japan

Ohagi

おはぎ

Mochi coated in chunky sweet red bean paste or kinako, eaten during autumn equinox (ohigan).

United States

Ohio Valley-style pizza

A Steubenville-to-Wheeling pizza with a thick, chewy crust, sweet sauce, and pepperoni — a regional Ohio River style.

Kansai, Japan

Ohmi beef

近江牛

Ohmi beef: a marbled wagyu from Shiga prefecture, one of Japan's oldest branded beefs.

Ohrid, North Macedonia

Ohrid Cake

Охридска торта

Layered cake of walnuts, jam and cream built in the lakeside towns and served in thin slices.

Monaco, Monaco

Oignons Monégasque

Oignons à la monégasque

Small pickling onions sautéed and glazed with wine vinegar, tomato paste, and raisins; a sweet-and-sour appetizer or side dish from Monaco; the vinegar and raisins give a distinctive agrodolce flavour profile from the Italian influence.

Sri Lanka

Oil Cake

කැවුම්

Rice flour and palm treacle batter deep-fried in a ladle of coconut oil so it forms a peak on top, made for the April New Year.

Grenada

Oil Down

Breadfruit cooked down in coconut milk with salted meat, dumplings and callaloo until the milk is absorbed and oil separates.

Palembang, Indonesia

Oily Rice

Nasi Minyak

Palembang-style rice with Arab-Malay influences, cooked with ghee and aromatic spices for special occasions

Tunisia

Ojja

عجة

Tomatoes and peppers cooked down with harissa and garlic, with merguez or prawns added and eggs broken in at the end.

Argentina

Ojo de Bife

The Argentine rib-eye steak, prized for its rich marbling and bold beef flavor. Grilled over coals, it develops a crisp crust while staying tender and juicy inside.

Nigeria

Ojojo

A Yoruba water yam fritter, grated and spiced with pepper and onion, deep-fried until crisp, served with a pepper sauce or pap.

Quebec, Canada

Oka Cheese

Fromage Oka

Semi-firm cheese made by Trappist monks in Oka, Quebec, with creamy texture and nutty flavor.

Samoa

Oka I'a

Oka

Samoan oka is raw fish cured briefly in lime or lemon juice, mixed with coconut cream, onion, and chili, and served chilled.

Papua New Guinea

Okari

Okari is a PNG tree nut roasted or cooked into a rich paste, with a firm, oily bite and a flavour like a mild almond.

Jeju, South Korea

Okdomjuk

옥돔죽

A Jeju porridge of tilefish (okdom), simmered into a delicate, savoury congee.

Okinawa, Japan

Okinawa Soba

沖縄そば

Okinawan thick wheat noodles in a clear pork-bone broth, topped with sōki (stewed pork ribs).

Nigeria

Okoho Soup

Okoho

A traditional Idoma soup from Benue State made from the slimy extract of okoho plant bark, with bushmeat, stockfish and egusi balls, served with pounded yam.

DR Congo

Okok

Gnetum leaves shredded to threads and cooked with palm oil, ground peanuts or bush mango, eaten with cassava sticks.

United States

Okolehao

A Hawaiian moonshine made from the ti root, later from sugar cane — a historic island spirit.