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favorite food.

Styria (Slovenia), Slovenia

Pohorje Omelette

Pohorska omleta

Rolled sponge omelette filled with cranberry jam and whipped cream, invented in the mountain huts of the Pohorje range.

Styria (Slovenia), Slovenia

Pohorski lonec (Pohorje hotpot)

Pohorski lonec is a hearty Pohorje hotpot combining meat, potatoes, mushrooms and vegetables in one simmered dish.

Styria (Slovenia), Slovenia

Pohorski pisker

Pohorski pisker is a Styria/Pohorje stew of meat, potatoes and vegetables cooked slowly in a pot.

Hawaii, United States

Poi

A Hawaiian staple of pounded, fermented taro root — a smooth, purple paste.

Fribourg, Switzerland

Poire à Botzi

Protected small Fribourg pear traditionally served cooked with festive meat dishes.

Abidjan, Côte d'Ivoire

Poisson Braisé

Whole tilapia or bar scored, stuffed with herbs and grilled over charcoal until the skin blisters, then served with attiéké and moyo.

DR Congo

Poisson Braisé Congolais

Poisson braisé

Grilled fish, a popular Congolese dish; fish from the Congo River and its tributaries; typically tilapia or capitaine (Nile perch); grilled whole over charcoal with spices and pili-pili; the riverside nganda restaurants serve baked fish with cooked plantains; a staple for communities along the Congo River; the grilled fish of the Congo; found at every riverside restaurant.

Sfax, Tunisia

Poisson Complet

بواسون كومبلي

Grilled fish served as a full plate with fried potatoes, salade mechouia, tastira, olives, harissa and a fried egg or brik.

Papeete, French Polynesia

Poisson Cru

I'a Ota

Poisson cru is fresh raw tuna briefly cured in lime, then mixed with coconut milk, onion, and crisp vegetables before being served chilled.

Seychelles

Poisson Sale

Fish preserved by salting and sun-drying, a practice from before refrigeration; used in curries, soups, stews, and chutneys; the fat of coconut helps counteract the saltiness; a staple ingredient that tells the tale of islanders who had to preserve food using pickling and salting; used less in the modern age but still found in markets.

Northern Ireland, United Kingdom

Poitin

A clear Irish spirit traditionally distilled from cereals, whey, sugar-beet molasses or potatoes.

Madagascar

Pok-Pok

Voanantsindrana

A small orange physalis fruit sold in its papery husk, tart and sweet at once.

Cook Islands

Poke

Po'e

A sweet Cook Islands pudding made from overripe bananas (or pumpkin, taro, or breadfruit) mashed with arrowroot or tapioca flour, baked, and served with coconut cream sauce; a familiar island dessert.

Hawaii, United States

Poke

Raw fish — usually ahi tuna — cubed and dressed with soy, sesame, onion, and seaweed — a Hawaiian staple.

Venezuela

Polar

Pale lager brewed since 1941 and drunk extremely cold in small bottles so it stays that way in the heat.

Italy

Polenta

Northern Italian cornmeal porridge, slow-stirred for 40+ minutes, served soft or cooled and grilled/fried. The carbohydrate staple of the north.

Galicia, Romania

Polenta

Mămăligă

Coarse maize meal cooked in a cast-iron pot and stirred stiff, turned out as a dome and cut with a thread rather than a knife.

Piedmont, Italy

Polenta Concia

Piedmontese soft polenta melted with fontina and butter, served in a clay pot. The ultimate mountain comfort food, often with truffle.

Lombardy, Italy

Polenta Taragna

Bergamo buckwheat polenta with butter and cheese.

United States

Polish Boy

A Cleveland sandwich of kielbasa, french fries, barbecue sauce, and coleslaw on a bun.

Belarus

Poliŭka

Поліўка

The catch-all Belarusian soup: whatever grain is in the house — barley, millet, buckwheat — boiled in meat, mushroom or milk stock with root vegetables.

Sweden

Polkagris

Striped peppermint rock candy from Gränna.

Peru

Pollada

A Peruvian community fundraiser centered on plates of seasoned grilled or roasted chicken.

Peru

Pollo a la Brasa

Peruvian rotisserie chicken marinated in cumin, ají panca, huacatay, and beer, roasted over charcoal. Declared national heritage in 2004.

Mexico

Pollo al acuyo

Chicken cooked with hoja santa (acuyo) leaves in a green sauce.

Mexico

Pollo asado

Grilled chicken, marinated and charred over coals.

Peru

Pollo Chijaukay

A Peruvian chifa chicken dish in glossy ginger, soy and scallion sauce.

Honduras

Pollo Chuco (Pollo con Tajadas)

Honduran street food of fried chicken served over fried green plantain chips with cabbage slaw and a tangy sauce.

Dominican Republic

Pollo con Wasakaka

A Dominican dish of boiled or grilled chicken topped with wasakaka (chicken-sour orange-garlic sauce). A Cibao specialty, hearty and aromatic, served with yuca.

Guatemala

Pollo en Crema

A Guatemalan chicken in cream sauce with onions, peppers, and herbs, a daily and home classic

Mexico

Pollo encacahuatado

Chicken simmered in a creamy peanut-chile sauce.

Dominican Republic

Pollo Guisado

Dominican stewed chicken in a tomato-and-sofrito sauce with garlic, peppers, and oregano, served with rice and beans. A common variant of la bandera's meat component.

Cuba

Pollo Rancho Luna

A Cuban beer-braised chicken dish named for a Havana landmark, simmered in beer, garlic, and onion until tender.

Italy

Polpette

Italian meatballs of beef and pork, often with garlic, parsley, and Parmigiano, simmered in tomato sauce. In southern Italy they are smaller and served as a secondo.

Brazil

Polvilho Azedo

Sour cassava starch that gives Brazilian cheese breads and biscuits their airy, crisp structure.

Portugal

Polvo à Lagareiro

Tender roasted octopus with crushed potatoes, garlic, and olive oil.