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favorite food.

Czech Republic

Palačinky

A Czech thin crepe filled with jam, chocolate, or fruit, served rolled, a daily and dessert classic

Venezuela

Paledonia

Paledonia, also called catalina or cuca, is a Venezuelan baked wheat-flour sweet made with papelón or molasses and warm spices.

Palembang, Indonesia

Palembang Fish Cake

Pempek

Palembang fish cakes made from ground fish and tapioca, served with dark vinegar sauce (cuko).

Palembang, Indonesia

Palembang Sour Fish Soup

Pindang Palembang

Palembang sour-spicy fish soup with fresh fish, aromatic spices, and tamarind base.

Palestine

Palestinian Bissara

بسارة

Dip made from fava beans and corchorus (molokhia) leaves, blended with garlic, olive oil, and cumin into a thick, earthy spread for bread.

Dominican Republic

Paletas de Coco

Dominican coconut popsicles of coconut milk, coconut shreds, and sugar, frozen until creamy. A refreshing tropical treat, sold from carts and colmados.

Dominican Republic

Paletas de Frutas

Dominican fruit popsicles of fresh fruit (mango, chinola, guanábana) and sugar, frozen until icy. A refreshing tropical treat, sold from carts and colmados.

Belarus

Paliandvitsa

Палендвіца

Pork or beef loin dry-cured with salt, garlic and coriander, air-dried for weeks and sliced paper thin.

Ukraine

Palianytsia

Паляниця

The classic Ukrainian round wheat loaf scored on top so it opens like a mouth while baking; also the famous tongue-twister word.

Belgium

Paling in 't Groen

Paling in 't groen is Belgian eel stewed in a vivid herb sauce of sorrel, chervil, parsley, and other greens.

Sindh, Pakistan

Palli (Chickpea-Leaf Saag)

Palli

Winter chickpea greens are cooked down with aromatics as a leafy Sindhi saag.

Central African Republic

Palm Butter Soup (CAR)

Palm Butter Soup

A rich, red soup made from pounded palm nut pulp simmered with chicken, smoked fish, peanuts, okra and leafy greens; thickened by the natural palm oil and served with fufu or rice.

Bangladesh

Palm Fruit Juice

তালের রস

Sap of the palmyra palm drunk fresh and sweet in the morning, or left to ferment into a cloudy, sour village drink.

Southern Guinea-Bissau (Quinara / Tombali Palm Oil), Guinea-Bissau

Palm Fruit Stew

Caldo de Chabéu

Fish or chicken stew prepared with palm fruit extract (chabéu), okra, and vegetables, served with rice; the palm fruit is boiled, pounded, and sieved to create a thick red sauce that gives the stew a rich, earthy flavour distinct from plain palm oil.

Angola

Palm Grasshoppers

Gafanhotos de palmeira

Grasshoppers gathered from palm trees, toasted with salt and eaten by the handful or served with game meat.

Reunion

Palm Heart Salad

Salade Palmiste

Salad made from palm heart (palmiste); the bud of a palm tree; a Reunionese specialty; delicate and crunchy; a TasteAtlas-listed must-try; the palm heart salad that is a Reunionese delicacy.

Sri Lanka

Palm Jaggery

හකුරු

Palm sap boiled until it sets into hard blocks or moulded cakes, dark and caramel-flavoured, used in sweets and eaten with tea.

Cameroon

Palm Nut Soup

Abenkwan

Palm fruit boiled and pounded, the extracted cream simmered with fish, snails, goat or beef into a thick orange soup.

Togo

Palm Nut Soup

Déku Déssi

A thick, red-orange palm nut soup from Togo, simmered with beef, offal, smoked fish, or crab; rich in palm oil and deeply savoury, traditionally eaten with akoumé or fufu.

Sierra Leone

Palm Oil Stew

A vivid red Sierra Leonean stew in which red palm oil is the defining fat and flavour, cooked with krain krain or other greens, fish, turkey, chicken, goat, and aromatics; the colour alone is unmistakable.

Indonesia

Palm Sugar

Gula Aren

Traditional Indonesian palm sugar from aren palm sap, with smoky caramelized flavor.

Myanmar

Palm Toddy

ထန်းရည်

Sap tapped from the toddy palm at dawn and drunk fresh and sweet, or left through the day to ferment into a cloudy, sour beer.

Guinée Forestière (Nzérékoré / Forest), The Gambia

Palm Wine

Emu

A fermented drink made from tapped palm sap. The palm species, local name, and production practices vary widely by region, and the sap can continue fermenting after collection.

Philippines

Palm Wine

Tuba

A fermented palm sap wine, freshly collected and mildly alcoholic, with a sweet-tart, slightly fizzy taste.

Sao Tome and Principe

Palm Wine

Djogo

Traditional Santomean palm wine; called djogo locally; made from the sap of palm trees; sweet, tangy, and slightly alcoholic; a traditional drink of the islands; served at gatherings and celebrations; the palm wine of Sao Tome; a refreshing fermented beverage.

Dominican Republic

Palmito Guisado

A Dominican stewed heart-of-palm dish, sautéed with tomato, onion, and garlic.

Meta, Colombia

Palo a Pique

An Orinoquía stew of beans, rice, meat, and spices, cooked slowly until thick. A plains specialty, served with plantains and avocado, hearty and rustic.

Andalusia, Spain

Palo Cortado

The rarest dry sherry style, combining the refined elegance of Amontillado with the robust body of Oloroso, a complex and hard-to-find wine.

Samoa

Palolo Marine Worms

Palolo

Palolo is the seasonal edible marine polychaete worm gathered from coral reefs and eaten fresh or lightly prepared in Samoa; it is a marine worm, not shellfish.

Cyprus

Palouzes

Παλουζές

Palouzes is a Cypriot grape-must pudding thickened with flour and scented with rosewater or cinnamon.

Peru

Palta Rellena

A Peruvian avocado half stuffed with chicken, shrimp or tuna salad, creamy and refreshing. A classic starter.

Belarus

Paltsoŭka

Пальцоўка

Pork chopped by hand rather than minced — the name means finger-stuffed — seasoned with garlic and caraway, cased and lightly smoked, eaten raw-cured or fried.

Fiji

Palusami

Taro leaves wrapped into a parcel around coconut cream, onion and often corned beef, then baked in the lovo or steamed until the leaves collapse.

Samoa

Palusami

Palusami is a Samoan dish of taro-leaf parcels filled with coconut cream and onions and baked in an umu earth oven; some versions include corned beef.

Northern Hungary, Hungary

Palóc Soup

Palócleves

Palóc Soup is a light goulash-style soup with meat, green beans, potatoes, carrots, and sour cream, lighter than goulash with slight sourness.

Mexico

Pambazo

A soft bread roll dipped in guajillo chile sauce and griddled until crisp, then filled with papas con chorizo, lettuce, cream, and cheese.