Find your next
favorite food.

India

Sohan Papdi

सोन पापड़ी

A flaky, layered north Indian sweet of gram flour and sugar, brittle and honeycombed.

Khyber Pakhtunkhwa, Pakistan

Sohbat

سوہبت

Saraiki communal dish of bread torn into a mutton stock with meat and yoghurt, eaten from a shared tray by hand.

North Korea

Soju

소주

A clear, distilled spirit traditionally from rice, now also from wheat or sweet potatoes, typically 16-20% ABV, Korea's most popular alcohol.

Sokcho, South Korea

Sokcho Squid Sausages

속초 오징어순대

Sokcho's grilled squid sausages: squid stuffed with vegetables and egg, charred on a griddle.

Maharashtra, India

Sol Kadhi

सोल कढी

A pink, tangy drink from the Konkan coast made with kokum and coconut milk. It is cooling and digestive.

Denmark

Sol Over Gudhjem

Bornholm open-faced smørrebrød with smoked herring and a raw egg yolk "sun".

France

Sole Meuniere

Sole meunière

Sole dredged in flour and pan-fried in brown butter with lemon and parsley.

Solothurn, Switzerland

Soledurner wysüppli

Soledurner wysüppli is a Solothurn white-wine soup thickened with egg yolk and cream, often served with toasted bread.

Kelantan, Malaysia

Solok Lada

Solok Lada stuffs green chillies with coconut, fish and aromatics before steaming or simmering them.

Tuvalu

Solomei

Solomei is a Tuvaluan breadfruit preparation, cooked and mashed or pounded with coconut into a soft, starchy vegetable dish.

Jamaica

Solomon Gundy

Smoked herring pounded to a paste with pimento, scotch bonnet and vinegar, sold in jars and spread on crackers.

Solomon Islands

Solomon Islands Cocoa

Solomon Islands cocoa is fermented and roasted cacao used to make a dark, aromatic chocolate drink or food preparation.

Solomon Islands

Solomon Islands Fern Salad

Fern Salad

Fern fronds boiled half-cooked, mixed with shallots, peppers, tomatoes, and heated coconut cream; a traditional Solomon Islands vegetable dish using edible ferns (Diplazium esculentum); the coconut cream binds the ingredients and adds richness.

Solomon Islands

Solomon Islands Kokoda

Kokoda

Solomon Islands kokoda is raw tuna or reef fish briefly cured in lime, then mixed with coconut milk, tomato, onion, chili, and herbs.

Solomon Islands

Solomon Islands Mumu

Mumu

Solomon Islands mumu combines pork or chicken, root vegetables, and coconut in banana leaves, then slow-cooks the parcel underground over hot stones.

Solomon Islands

Solomon Islands Poi

Poi

Solomon Islands poi is fermented pounded taro made into a smooth, tangy paste and served as a starchy accompaniment to fish, meat, or vegetables.

Western Solomon Islands (Western / Choiseul / Isabel), Solomon Islands

Solomon Islands Seaweed

Solomon Islands seaweed is fresh edible marine algae served raw or lightly dressed with coconut, lime, or chilli as a crisp vegetable side.

Solomon Islands

Solomon Islands Tuluk

Tuluk

Solomon Islands tuluk is a banana-leaf parcel of cassava and sweet potato enclosing steamed chicken or pork, often cooked in an earth oven.

Solomon Islands

Solomon Islands Tuna Curry

Solomon Islands tuna curry cooks fresh or canned tuna with coconut milk, onion, garlic, ginger, and chili, usually served with rice or root crops.

Arequipa, Peru

Solterito

A cold Peruvian salad of fava beans, corn, cheese, olives and tomato with a vinegar dressing. Fresh and colorful from Arequipa.

Russia

Solyanka

Солянка

Solyanka is a thick sour soup with meat, fish, or mushrooms, pickled cucumbers, cabbage, and smetana.

Slovenia

Solčavski sirnek

Solčavski sirnek is a fermented cheese from Solčava, made from curd and matured into a tangy spreadable form.

Laos

Som Moo

ສົ້ມໝູ

Pork and pork skin cured with rice, garlic and salt until sour, wrapped in banana leaf and eaten raw or grilled.

Bangkok, Thailand

Som Tum

ส้มตำ

Green papaya salad pounded with chili, garlic, lime, fish sauce, dried shrimp, and peanuts.

South Korea

Somaek

소맥

Somaek, soju dropped or mixed into beer, is a named Korean drinking ritual with a fixed method and its own etiquette.

Somalia

Somali Bolognese

Suugo suqaar

A Somali-spiced meat sauce served over pasta; cubed beef, goat, or lamb sautéed with green peppers, garlic, and onion (Somali soffrito), then simmered with tomatoes and xawaash spices; the Somali answer to Italian bolognese; a TasteAtlas-listed dish; Italian colonial influence with Somali seasoning; served with spaghetti or baasto; the bolognese that went Somali.

Somalia

Somali Chicken

Digaag

Chicken dishes prepared in various Somali ways; grilled, stewed with vegetables, or in rice dishes; the workhorse protein of Somali kitchens; usually marinated in a spice blend first; served with bariis, baasto, or flatbread; a versatile and popular meat; the chicken of Somali kitchens; found at every restaurant and home.

Somalia

Somali Coffee

Qahwa

Somali coffee, brewed in the Arabic style; a legacy of the centuries-old trade routes; often spiced with cardamom; served after meals and to guests; the coffee that ends Somali meals; a gesture of hospitality; found at homes, cafes, and after dinner; the drink that connects Somalia to the coffee trade.

Somalia

Somali Cornbread

Muufo

A traditional Somali flatbread, thicker and denser than canjeero; made from corn or wheat flour and baked in a tinaar (clay oven); puffy and uniquely thick; popular in southern Somalia; eaten with stews and soup, or at breakfast with honey, sugar, subag (ghee), and black tea; cut into pieces, topped with sesame oil and sugar, then mashed with tea; its portability suited the nomadic life.

Somalia

Somali Cornmeal

Soor

A stiff cornmeal porridge commonly consumed by southern Somalis; eaten alongside stews or soup; similar to asida but simpler; a staple in the riverine regions where corn and sorghum are grown; a filling, comforting base for meat and vegetable dishes; the cornmeal of southern Somalia; found at family tables and traditional restaurants.

Somalia

Somali Cornmeal Mash

Asida

A Somali cornmeal dish; mashed with fresh milk, butter, and sugar; or presented with a hole in the middle filled with maraq or olive oil; a commonly eaten cornmeal dish across Somalia; a comforting, filling base for stews and sauces; similar to soor but enriched with milk and butter; the cornmeal mash of Somalia; found at family tables.

Somalia

Somali Fried Dough

Bur

A Somali snack, literally translating to 'flour' or 'dough'; frequently served alongside sambuus during afur (iftar); a fried dough treat; a staple at Ramadan gatherings; simple, filling, and beloved; the fried dough of Somali snacks; found at street stalls and during Ramadan.

Somalia

Somali Ghee

Subag

Somali ghee, the clarified butter used across Somali cuisine; canjeero is broken into pieces with subag and sugar; used in cooking oodkac, xalwo, and various dishes; a foundational cooking fat; mixed with tea and sesame oil for children's meals; the ghee that enriches Somali food; found at every market and home.

Somalia

Somali Goat Meat

Hilib ari

Goat meat, the most consumed meat in Somalia; prepared grilled, stewed, or folded into rice dishes; Somalis favor it for its tenderness and flavor; a common choice for celebrations; the grilled version is the one most people reach for; served with bariis iskukaris, banana, and basbaas; the meat that anchors Somali cuisine; found at every celebration and restaurant.

Somalia

Somali Kebab

Kabaab

Kebabs, a snack eaten in western Somalia; listed in Wikipedia's Somali cuisine; meat skewers grilled over charcoal with xawaash spices; influenced by Arab and Indian trade connections; served with flatbread and basbaas; a popular street food; the kebab of Somali streets; found at grill stalls and restaurants.

Somalia

Somali Lemonade

Isbarmuunto

Lemonade, a popular lunch drink in Somalia; known as isbarmuunto; a refreshing, tart drink made from fresh lemons and sugar; served cold at lunch; a popular alternative to tea; the lemonade of Somali lunches; found at juice stalls and restaurants; a refreshing midday drink.