Find your next
favorite food.

Nigeria

Okpa

Bambara nut flour mixed with palm oil and pepper and steamed in leaves into a firm orange cake, eaten hot for breakfast.

Lebanon

Okra in Olive Oil

بامية بزيت

Small whole okra stewed with tomato, garlic and coriander in olive oil until soft, eaten cold with bread and lemon.

Nigeria

Okra Soup

Ila alasepo

Chopped okra cooked briefly in a pepper and palm oil base with fish and meat, kept slippery and barely cooked.

Sierra Leone

Okra Stew

A thick, green Sierra Leonean stew in which okra pods are the star, simmered with palm oil, dried fish, chicken, beef, or crab, and aromatics; the okra gives it a silky, viscous body.

Russia

Okroshka

Окрошка

Okroshka is a cold Russian summer soup of raw vegetables, boiled potatoes, eggs, and meat, mixed with kvass or kefir.

Munich, Germany

Oktoberfest Chicken

Wiesn Hendl

Grilled half-chicken marinated with herbs and spices, traditional Oktoberfest food served with pretzels and beer.

Racha-Lechkhumi and Kvemo Svaneti, Georgia

Okureshis Usakhelouri

Ოყურეშის უსახელოური

Okureshis Usakhelouri is a protected red wine from Racha made from the local grape, prized for its small production and fragrant, berry-led palate.

Russia

Oladyi

Оладьи

Oladyi are small thick Russian pancakes or fritters made with kefir or buttermilk, served with smetana or jam.

Kerala, India

Olan

ഓളൻ

A mild Kerala curry made with white gourd, cowpeas, and coconut milk. It is part of the traditional sadya.

Gangwon, South Korea

Olchaengi guksu (Tadpole Noodles)

올챙이국수

Olchaengi guksu, corn-starch noodles pushed through a perforated plate so they fall like tadpoles, is a named Gangwon dish and a distinctive technique.

United States

Old Forge Pizza

A Pennsylvania coal-region pizza with a thick, airy crust and a distinct sauce-and-cheese layering, cut into rectangles.

Bahamas

Old Sour

Key lime juice salted heavily and left to stand for weeks, often with bird peppers dropped in, then strained into a bottle.

Sierra Leone

Oleleh

A savoury steamed black-eyed pea pudding from Sierra Leone, blended with onion, scotch bonnet, palm oil, salt, and baking powder, then steamed in banana leaves or ramekins until set; a common breakfast or snack.

Brazil

Olho-de-sogra

A Brazilian party sweet of coconut brigadeiro wrapped around a prune and finished with sugar.

Thailand

Oliang

โอเลี้ยง

Traditional Thai iced coffee brewed with soybeans, sesame, and corn, sweetened with sugar and condensed milk.

Italy

Olio Extravergine di Oliva

Italian extra-virgin olive oil, the foundation of Mediterranean cooking. The best is cold-pressed from regional olives (Taggiasca, Frantoio, Coratina).

Liguria, Italy

Oliva Taggiasca

Ligurian small sweet olive, eaten as table olive or pressed for delicate oil. A specialty of the western Riviera.

Marche, Italy

Olive Ascolane

Marche's stuffed green olives: large Ascolana olives filled with seasoned minced meat, breaded and fried. A signature antipasto and street snack.

United States

Olive Burger

A Michigan burger topped with a creamy green-olive spread or chopped olives.

Bulgaria

Olivier Salad

Салат Оливье

Olivier salad is a Russian potato salad of diced vegetables, meat, eggs, and mayonnaise.

Costa Rica

Olla de Carne

Hearty beef stew with potatoes, yuca, sweet potatoes, corn, chayote, carrots, and plantains slow-cooked in aromatic broth, a weekend tradition.

Castile and León, Spain

Olla Podrida

A traditional Castilian stew of pork, beans, and various meats and vegetables slow-cooked in a single pot, the ancestor of cocido madrileno.

Peru

Olluco

A glossy Andean tuber sliced into olluquito stews and sold in Peruvian markets.

Peru

Olluquito con Charqui

Andean stew of olluco (native tuber) with charqui (dried llama or alpaca meat). Pre-Inca roots, deeply traditional.

Kyrgyzstan

Olobo

Олобо

Sheep's lung filled through the windpipe with milk, butter and salt, then boiled until the whole thing sets firm and is cut into slices.

Olomouc, Czech Republic

Olomoucké tvarůžky

A Czech pungent ripened cheese from Olomouc, a regional and pub classic

Andalusia, Spain

Oloroso Sherry

Oloroso

A full-bodied, oxidative sherry with a dark amber color and complex nutty, leathery, and balsamic aromas, aged without flor.

Finland

Oltermanni Cheese

Oltermanni

Finland's most popular cream cheese, mild and slightly sour, similar to Havarti, with small holes and creamy texture.

Oman

Omani Frankincense

لبان

Omani frankincense is resin from Boswellia sacra trees in Dhofar, with pale green-to-white pieces and a citrus-resinous aroma when burned.

Oman

Omani Halwa

حلوى عمانية

Omani halwa is a translucent, gelatinous confection cooked from sugar, starch, rose water, saffron, cardamom, and nuts until it pulls cleanly from the copper pot.

Saudi Arabia

Omani Sidr Honey

عسل السدر

Omani Sidr honey comes from bees foraging on Sidr blossoms; it is typically dark, thick, and aromatic with a rich taste.

Namibia

Omatangara

Beef or goat tripe steamed in a three-legged pot over open fire, seasoned with salt and spices, served with pap or omahangu — a traditional Namibian main course.

Namibia

Ombidi

Another variety of wild spinach from northern Namibia — gathered, dried, and cooked into a side dish with pap; part of the trio of wild greens (ekaka/omboga/ombidi) in Owambo cuisine.

Tunisia

Omek Houria

أمك هورية

A Tunisian cooked carrot salad with garlic, harissa, olive oil and sometimes tuna, served as a meze or side, with a smooth, spicy-sweet flavour.

London, United Kingdom

Omelette Arnold Bennett

Omelette Arnold Bennett is a softly set omelette with smoked haddock, cream, and Parmesan, finished under heat.

Kenya

Omena

A Luo dish of dried small fish from Lake Victoria, cooked with onions and tomatoes, a daily and regional classic