Find your next
favorite food.

United States

Potlikker

The savory broth left after cooking collard or turnip greens, prized for its smoky flavor.

China

Potstickers

锅贴

Dumplings fried flat-side down in a covered pan with a slurry of water and flour, which sets into a lace crust joining them together.

England, United Kingdom

Potted Shrimp

Tiny brown shrimps set in spiced clarified butter with mace and cayenne, served cold with hot toast.

Guam

Potu

Potu is a steamed rice cake with a soft, slightly chewy crumb; it is portioned for a Chamorro snack or celebration table.

France

Pouilly Fume

Pouilly Fume is a named French wine appellation associated with France, defined by its terroir and regulated style.

Northern Haiti, Haiti

Poul ak Nwa

Chicken stewed in a cashew sauce, a dish of the north around Cap-Haïtien where the cashew trees grow.

Haiti

Poul nan Sos

Chicken washed in sour orange, seasoned with epis, browned and then simmered in a tomato and pepper sauce with olives.

France

Poule Au Pot

Poule au pot is a whole chicken cooked with vegetables and broth, often stuffed and served with its cooking liquid.

New Caledonia

Poulet au Coco

Poulet au coco is chicken simmered with coconut milk, onion, garlic, and island spices until tender; it is a familiar New Caledonian home-style main.

France

Poulet Au Vin Jaune

Poulet au vin jaune is chicken braised in Jura yellow wine, traditionally paired with morels and cream.

Côte d'Ivoire

Poulet Bicyclette

Free-range local chicken with firm, lean meat, often grilled or braised. The term “poulet-bicyclette” is used in Côte d’Ivoire, Senegal, and Benin; accounts differ on whether the name refers to market transport by bicycle or the birds’ gait.

Cameroon

Poulet DG

Chicken fried with ripe plantain, carrot, green bean and pepper in a tomato sauce — the dish named for the Directeur Général who could afford it.

Vanuatu

Poulet Fish

Poulet fish is a firm-fleshed Vanuatu reef fish named for its chicken-like bite, commonly grilled or baked with coconut and lime.

Brazzaville, DR Congo

Poulet Mayonnaise

Poulet mayo

A grilled or roasted chicken preparation found in both Congos: the Brazzaville version is cooked with peppers, onion and garlic in a parcel, while Kinshasa poulet mayo is coated with mayonnaise after grilling.

Gabon

Poulet Nyembwe

Smoked chicken cooked in a palm-nut sauce called nyembwe, a traditional Gabonese dish.

Burkina Faso

Poulet Télévisé

Burkinabè rotisserie chicken cooked over a roadside fire, traditionally using firm free-range poulet bicyclette.

Burgundy, France

Poulet à la Cancoillotte

Poulet à la cancoillotte is chicken served with melted cancoillotte cheese, garlic, and a light savory sauce.

DR Congo

Poulet à la Moambe

Poulet moambe

The national dish of the Democratic Republic of the Congo — chicken braised low and slow in a glossy, deep-orange sauce built from palm nut pulp, peanut butter, tomatoes, and warm aromatics; the name 'moambe' refers to the palm butter made from the pericarp of palm nuts; served with rice, fufu, or chikwangue; the soul of Congolese culinary tradition.

Cyprus

Poulles

Πούλλες

Poulles are soaked fava beans split and fried until blistered, then salted and eaten as a Cypriot tavern snack.

Burundi

Pounded Banana

Boiled green plantains pounded in a wooden mortar until smooth and elastic, seasoned with salt; served as a starchy accompaniment to stews and beans, similar in role to mashed potato but denser and more fibrous.

Samoa

Pounded Breadfruit Dessert

Taufolo

Taufolo is roasted breadfruit pounded with coconut caramel into a dense, sweet Samoan pudding with a smoky fruit base.

Central African Republic

Pounded Cassava Leaves

Koko ya

Cassava leaves pounded to a fine pulp and simmered for hours with palm oil, smoked or dried fish and onions until the greens collapse into a dark, earthy sauce.

South Korea

Pounded Rice Cake

인절미

Glutinous rice pounded until elastic and chewy, cut into pieces and coated in roasted soybean powder, a classic Korean rice cake.

Zambia

Pounded Vegetable Relish

Imilumya

Zambian pounded vegetable relish; various vegetables and greens pounded together; cooked with groundnuts and spices; a traditional preparation method; served with nshima; a regional specialty from rural Zambia; the pounded relish that combines multiple vegetables; earthy and nutritious.

Nigeria

Pounded Yam

Iyan

White yam boiled and pounded in a mortar until it becomes a smooth, elastic dough eaten in pinched balls with soup.

Cyprus

Pourgouri

Πουργούρι

Coarse cracked wheat toasted in oil with vermicelli and onion, then steamed in stock until fluffy.

Quebec, Canada

Poutchine au sac

A Quebec 'bag pudding': a dense, boiled pudding cake of fruit and molasses, steamed in a cloth bag.

Quebec, Canada

Poutine

Quebec's comfort dish of crispy fries topped with fresh cheese curds and hot brown gravy.

Mauritius

Poutou

Rice flour steamed in small cups with grated coconut and sugar until it sets into a soft white cake.

Carinthia (Slovenia), Slovenia

Povitnek

Povitnek is a Carinthian rolled pastry with a thin dough wrapped around a sweet or curd filling.

Belize

Powder Bun

A dense, dry, slightly sweet coconut and flour bun raised with baking powder, sold in bags at bus stops and shops.

Chiapas, Mexico

Pox

A Chiapas spirit distilled from corn, sugarcane, or wheat, with a smooth, sweet profile.

Serbia

Pozarevacka Kobasica

Пожаревачка кобасица

Požarevačka kobasica is a seasoned Serbian sausage from the Požarevac area, grilled or cured for market sale.

Russia

Pozharsky Cutlets

Пожарские котлеты

Pozharsky cutlets are breaded chicken or veal patties with butter added for juiciness, associated with Torzhok.

Chiapas, Mexico

Pozol

An ancient Chiapas and Tabasco drink of fermented corn dough mixed with water, often flavored with cacao or sugar.

Mexico

Pozole

A hearty pre-Hispanic soup of nixtamalized maize hominy simmered with meat and seasoned with chiles, oregano, and shredded cabbage.