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favorite food.

Venezuela

Polvorosa de Pollo

Chicken stew in a sweet-savoury sauce with raisins and olives, sealed under a very short, crumbly pastry lid dusted with sugar.

New Caledonia

Polynesian Pudding

Po'e

Po'e; a Polynesian pudding widely enjoyed in New Caledonia; a sweet, starchy pudding made from banana, papaya, or pumpkin; served with coconut milk; a reflection of Polynesian influence on New Caledonian cuisine; often served dessert; a feature of local restaurants and gatherings.

Suriname

Pom

Grated pomtajer root baked with chicken, orange juice, onion and nutmeg into a dense casserole with a browned top.

Dominican Republic

Pomarrosa

A Dominican tropical fruit (rose apple) with pale pink, crisp, aromatic flesh, eaten fresh. A lowland fruit, sweet and floral, with a rose-like aroma.

Antakya, Lebanon

Pomegranate Molasses

دبس رمان

A thick, dark syrup made by boiling down pomegranate juice for hours until it reaches a tangy-sweet consistency. A staple of southeastern Turkish cooking, especially in Hatay (Antakya) province, nar ekşisi is used in salads, marinades, dips like muhammara, and alongside grilled meats. Authentic nar ekşisi contains nothing but pomegranate juice, with no added sugar or glucose.

Najaf, Iraq

Pomegranate Soup

شوربة رمان

Yellow split peas and minced meat simmered in pomegranate juice with herbs and rice into a sour, ruby-coloured soup.

Israel

Pomelit

פומלית

Sweet grapefruit-pomelo cross bred in Israel in the 1980s, large, thick-pithed and much less bitter than a grapefruit.

Normandy, France

Pommeau

Aperitif blend of apple juice and Calvados brandy, sweet and apple-forward.

Quebec, Canada

Pommes persillade

A Quebec dish of pan-fried potatoes tossed with garlic and parsley.

Naples, Italy

Pomodoro San Marzano

PDO plum tomato from Vesuvio, the gold standard for pizza and tomato sauce. Long, elongated, and sweet with low acidity.

Northwest Russia, Russia

Pomor Fish Pie

Поморский рыбный пирог

Pomor fish pie is an Arkhangelsk pie filled with local white fish and root vegetables.

United States

Pompano en papillote

A New Orleans dish of pompano fillets baked in a parchment packet with a seafood cream sauce.

Laos

Pon

ປົ່ນ

Fish or meat boiled soft and pounded with chilli, garlic, herbs and padaek into a thick, spicy purée served as a dip.

Madeira, Portugal

Poncha

Poncha mixes Madeiran sugarcane spirit with honey, sugar, and lemon, traditionally stirred with a wooden caralhinho.

Cape Verde

Ponche

Pontche

Sweetened grogue cut with condensed milk or sugarcane molasses into a creamy, potent punch; Cape Verde's signature cocktail.

Venezuela

Ponche Crema

Egg, milk and rum liqueur bottled since 1900 and drunk at Christmas, thick, sweet and dusted with nutmeg.

Trinidad and Tobago

Ponche de Crème

Trinidad's Christmas punch: a rich, creamy blend of evaporated milk, condensed milk, rum, and nutmeg.

Dominican Republic

Ponche de Desayuno

A Dominican breakfast drink of milk, eggs, sugar, cinnamon, and sometimes coffee or rum, served warm. A rich, creamy, warming morning beverage, especially in the countryside.

Guatemala

Ponche de Frutas

A Guatemalan Christmas hot fruit punch with fruits, cinnamon, cloves, and rum, a festive and seasonal classic

Peru

Ponche de Maca

A warm Peruvian maca drink enriched with milk and spices.

Mexico

Ponche Navideño

A Christmas punch of seasonal fruit — tejocotes, guavas, sugarcane — simmered with cinnamon and piloncillo.

Castile and León, Spain

Ponche Segoviano

Ponche Segoviano layers sponge and pastry cream beneath marzipan, with a caramelized diamond grid across its rectangular top.

Yerevan, Armenia

Ponchik

Պոնչիկ

Fried dough balls injected with thin custard and rolled in icing sugar, sold hot from small counters and eaten standing up.

DR Congo

Pondu

Saka saka

The beloved national staple of the Congo — cassava leaves pounded into a fine paste and slow-cooked for hours with palm oil, onions, garlic, and often smoked fish or beef; rich in protein, vitamins, and minerals; the palm oil gives a characteristic reddish-brown color and nutty flavor; served with fufu, chikwangue, or plantains; the backbone of daily Congolese dining.

Jaffna, India

Pongal

पोंगल

A South Indian rice and lentil dish tempered with black pepper, cumin, ginger, and ghee. It is eaten for breakfast, especially during the harvest festival.

Nigeria

Ponmo

Pọ̀mọ

Cow skin boiled until it turns gelatinous and slightly chewy, cut into squares and cooked into stews and soups.

Normandy, France

Pont-l'Eveque

Square-shaped Norman soft cheese with a mild creamy flavor.

South Korea

Ponytail Radish Kimchi

총각김치

Small whole radishes with their greens attached, fermented in a spicy chili paste, known for an extra-crunchy texture.

Japan

Ponzu

ポン酢

Ponzu, citrus-and-soy dipping sauce, is a named Japanese condiment bought by the bottle and essential to several carried dishes.

Thailand

Poo cha

ปูจ๋า

Poo cha, crab and pork stuffed back into the shell and deep-fried, is a named Thai-Chinese appetizer with a distinctive form.

Finland

Poor Knights

Köyhät ritarit

French toast-like dessert, bread soaked in egg and milk, fried, served with jam and powdered sugar, a sweet treat.

Quebec, Canada

Poor Man's Pudding

Pouding chômeur

Cake batter cooked over maple syrup or brown sugar sauce, created during the Great Depression in Quebec.

Andhra Pradesh, India

Pootharekulu

పూతరేకులు

Paper-thin rice starch sheets are layered with ghee and sugar into Andhra's delicate sweet.

United States

Popcorn Chicken

Bite-size nuggets of battered, fried chicken — 'popcorn' for their size.

Montenegro

Popeci

Popeći

Pork escalope wrapped around kajmak and cheese, breaded and fried so the filling runs when cut.

China

Popiah

潤餅

Popiah are fresh spring rolls with vegetables such as jicama, bean sprouts and lettuce enclosed in a thin wrapper with sauce.