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favorite food.

Catalonia, Andorra

Salt Cod Salad

Esqueixada

A Catalan salad of desalted, flaked cod (esqueixar means to tear by hand) with tomatoes, onions, red peppers, olives, and olive oil.

Guadeloupe

Salt Cod Salad

Chiquetaille de Morue

A classic Caribbean fish salad; salt cod crumbled and marinated with onion, peppers, parsley, chives, thyme, olive oil, and lime juice; a topping for Guadeloupean bokit; the chiquetaille that is a Guadeloupean starter classic.

Valencian Community, Spain

Salt Cod with Potatoes and Onions

Boyitori

Boyitori is a Valencian salt-cod dish cooked with potatoes, onions, garlic, and olive oil until tender.

DR Congo

Salt Fish

Makayabu

Salted fish, a key ingredient in Congolese cuisine; listed in Wikipedia's Congolese cuisine; often grilled and served with fried plantains (makemba); a preservation method that extends the shelf life of fish; used in pondu and other stews for umami; found at every market; the salt fish that flavors Congolese dishes; an essential pantry ingredient.

Syracuse, United States

Salt Potatoes

Syracuse, New York's summer side: small new potatoes boiled in heavily salted water, served with melted butter.

Guangdong, China

Salt-Baked Chicken

盐焗鸡

Yanju ji, whole chicken buried and baked in a mound of hot coarse salt, is a named Hakka dish and a distinct technique.

United States

Salt-Rising Bread

A dense, tangy white bread leavened by a fermented cornmeal starter, with a distinctive cheesy smell.

Yemen

Saltah

A stone pot of meat stew brought to the table still boiling, crowned with whipped fenugreek froth and a spoon of green sahawiq stirred in.

South Korea

Salted Anchovy

멸치젓

Anchovies salted and fermented for months, a key ingredient in kimchi and the base for many Korean soups and stews.

Niue

Salted Beef

Povi Masima

Povi masima is beef brined or preserved with salt, then simmered until tender and used in stews, soups, or communal meals; the long cooking softens the beef and concentrates its savoury flavour.

Faroe Islands

Salted Fish

Saltfisk

Salted fish; a traditional Faroese preservation method; cod or haddock salted and dried; a staple of the Faroese diet; rehydrated and boiled before serving; a feature of the kalt borð; a traditional method to ensure food longevity.

Mauritius

Salted Fish Rougaille

Rougaille poisson salé

Dried salted fish soaked, flaked and cooked into a tomato rougaille heavy with onion and chilli.

Hong Kong

Salted Lemon 7-Up

鹹檸七

A Hong Kong diner drink: preserved salted lemon muddled into lemon-lime soda.

South Korea

Salted Pollock Roe

명란젓

Pollock roe salted and fermented, with a firm texture and bright orange color, eaten as banchan or used as a seasoning.

South Korea

Salted Shrimp

새우젓

Small shrimp salted and fermented, an essential ingredient in kimchi and a key umami source in Korean cuisine.

South Korea

Salted Squid

오징어젓

Squid salted and fermented with gochugaru and vegetables, a popular banchan and kimchi ingredient.

Bolivia

Salteñas

Juicy, slightly sweet baked empanadas filled with beef, chicken, or pork with potatoes, peas, olives, and a spicy-sweet sauce. A mid-morning street staple, eaten standing and leaning forward.

Antigua and Barbuda

Saltfish and Ducana

Classic Antiguan pairing of stewed saltfish with sweet ducana dumplings; the saltiness of the fish complements the sweetness of the sweet potato and coconut dumpling; a traditional Antiguan meal; found at local restaurants and home kitchens; the saltfish and ducana of Antigua

Antigua and Barbuda

Saltfish and Eggplant

Antiguan dish of rehydrated salted cod sauteed with eggplant (locally called troba) that collapses into silky submission; finished with a squeeze of lime; a traditional Antiguan preparation; eggplant is also known as troba on the island; the saltfish and eggplant of Antigua; a savoury, silky combination.

Saint Vincent and the Grenadines

Saltfish Buljol

Dish of stewed salted cod fish; the fish is stewed with onions, sweet peppers, and tomatoes; buljol is different because it uses spicy peppers; the word buljol evolved from the French words brule (burn) and gueule (mouth); a refreshing, savoury salad served cold or at room temperature; a staple across Saint Vincent; a popular breakfast item.

U.S. Virgin Islands

Saltfish Gundy

Gundy

Danish-influenced dish made with salted herring or saltfish, boiled potato, onion, green pepper, hot pepper, black olives, salad oil, vinegar, diced beets, grated carrots, parsley, and hard-boiled eggs; ground together, rolled into balls, and served cold; a traditional Holy Week dish.

Iceland

Saltfiskur

Iceland's salted and dried cod, rehydrated and cooked, a daily and historical classic.

Rome, Italy

Saltimbocca alla Romana

Roman veal scaloppine topped with prosciutto and a sage leaf, sautéed in white wine. The name means 'jumps in the mouth' for its lively flavor.

Finland

Salty Licorice Liqueur

Salmiakki Koskenkorva

Finnish liqueur combining Koskenkorva vodka with salty licorice flavor, an iconic and distinctive Finnish taste combination.

Yemen

Saluf

Ṣalūf

Saluf is a thick Yemeni tandoor bread baked against the hot wall of an oven, with a chewy crumb and smoky blistered crust that distinguishes it from griddle-cooked Khobz al Tawa.

Salzburg, Austria

Salzburger Nockerl

Light vanilla soufflé dumplings shaped like three mountains representing Salzburg's hills, dusted with powdered sugar, a legendary Salzburg specialty.

Cambodia

Samai Rum

ស្រារ៉ូមសាម៉ាយ

Premium rum from Cambodia's first rum distillery, Samai, made from molasses and aged in oak, with a Kampot pepper-infused expression.

Yemen

Samak Mofa

Whole fish rubbed with chilli, cumin and garlic and slapped onto the inside wall of a clay tandoor oven to cook.

Kenya

Samaki wa Kupaka

A coastal Swahili fish in coconut sauce with turmeric and tamarind, a festive and coastal classic

Tanzania

Samaki wa Kupaka Zanzibar

Samaki wa kupaka

A Zanzibar fish preparation repeatedly brushed with spiced coconut sauce over charcoal.

Samarkand, Uzbekistan

Samarkand Non

Самарқанд нони

Samarkand's round flatbread, stamped and baked in a tandoor.

Afghanistan

Samaroq

سماروق

Wild mushrooms cooked with onion, tomato and coriander, gathered in spring in the northern provinces.

Kathmandu Valley, Nepal

Samay Baji

समय् बजि

Beaten rice anchors a Newari ceremonial spread with spiced meat, black soybeans, egg, ginger, and sharp accompaniments.

Brunei

Sambal

Surinamese Sambal

Sambal is a chilli condiment made across Indonesian and Malay kitchens, with ground aromatics, oil, and regional ingredients

Brunei

Sambal Belacan

Raw condiment of fresh chilies pounded with toasted shrimp paste and lime juice, fresh chili heat with pungent belacan aroma and bright lime acidity, a daily staple.

Malaysia

Sambal Tumis

Cooked chili paste sautéed with aromatics until oil separates, used as base for many dishes, oil separation (pecah minyak) with deep red color and caramelized flavor.