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Bolivia

Tawa Tawas

A Bolivian fried dough confection cut into diamonds or rectangles, drizzled with cane honey and especially associated with All Saints’ gatherings.

Northern Ireland, United Kingdom

Tayto Cheese and Onion Crisps

Cheese and onion crisps in a red packet, made by a company whose castle-themed visitor centre is a genuine attraction.

Costa Rica

Tayuyas

A Costa Rican street snack of a thick griddle corn tortilla split open and stuffed with beans, cheese, and often chicharrón.

Western Sahara

Tbikha

Tbikha is a minimalist Sahrawi meat preparation: camel or lamb is cooked in a covered bowl with salt and olive oil so the meat’s own flavour remains clear.

Tbilisi, Georgia

Tbilisi Khinkali

Კალაქური ხინკალი

The city version of the pleated dumpling: minced pork and beef with onion, garlic and coriander, twisted into a thick knot and boiled.

Haiti

Tchaka

Hominy, red beans, squash and salted pork cooked down together for hours into a thick porridge-stew, made as an offering as well as a meal.

South (Cotonou / Porto-Novo / Fon-Yoruba), Togo

Tchakpalo

A fermented maize, sorghum, or millet beer; slightly sweet; a southern Benin specialty; lighter than tchoukoutou; served fresh in calabashes.

Côte d'Ivoire

Tchapalo

Dolo

Sorghum or millet beer brewed in the north, cloudy pink-brown and served warm from calabashes in courtyard bars.

Benin

Tchatchanga

Grilled or braised spiced meat (mutton, beef, or lamb); a popular street grilled meat; sold at markets and bus stations; served with pili-pili and onion; a Cotonou and Bohicon specialty.

Algeria

Tchicha

تشيشة

Crushed barley or freekeh cooked into a thick soup with lamb, chickpeas and vegetables, eaten in the Aurès and the east.

Burkina Faso

Tchobal

A Sahelian millet preparation formed into thick dough balls and served with fermented milk or sauce.

North (Parakou / Borgou / Bariba), Togo

Tchoukoutou

A traditional beer from fermented millet, sorghum, or maize; high alcohol content; a northern Benin specialty; brewed by women; the social drink of the north.

Turks and Caicos Islands

TCI Coconut Bread

Coconut Bread

Sweet bread made with fresh coconut meat, flour, sugar, and vanilla; a local favourite at bakeries in the Turks and Caicos Islands; a traditional island baked good; a TCI treat.

Turks and Caicos Islands

TCI Coconut Pie

Coconut Pie

Coconut custard pie on a digestive biscuit base, topped with whipped cream and toasted coconut flakes; a Turks and Caicos dessert; a traditional island sweet; a distinctive TCI treat.

Turks and Caicos Islands

TCI Cod Fish Cakes

Cod Fish Cakes

Salted cod mixed with mashed potatoes, formed into patties, coated in cornmeal or breadcrumbs, and fried; a traditional Turks and Caicos snack

Turks and Caicos Islands

TCI Corn Bread

Corn Bread

Bread made from cornmeal flour ground from local Guinea Corn; a traditional staple before wheat breads became common in the Turks and Caicos Islands

Turks and Caicos Islands

TCI Crab Stew

Crab Stew

Land crabs stewed in a rich gravy with vegetables and herbs; a traditional Turks and Caicos dish

Turks and Caicos Islands

TCI Ginger Bread

Ginger Bread

Spiced bread with ginger; a traditional sweet with a special place in the hearts of Turks and Caicos Islanders

Turks and Caicos Islands

TCI Hominy Grits

Grits

Coarsely ground dried maize (Guinea Corn) cooked into a porridge; made from drought-resistant corn historically grown on the islands; a common traditional breakfast in the Turks and Caicos Islands; a staple of TCI cuisine.

Turks and Caicos Islands

TCI Johnny Cake

Johnny Cake

Slightly sweetened pan-baked cornbread that preserved well for sailors and fishermen on long trips; derived from 'Journey Cake'; served with boiled fish, souse, or as a snack; a staple of Turks and Caicos cuisine.

Turks and Caicos Islands

TCI Potato Bread

Potato Bread

Sweet bread made with grated sweet potato, coconut, flour, and sugar; a specialty of Middle and North Caicos; a traditional Turks and Caicos baked good

Turks and Caicos Islands

TCI Steamed Conch

Steamed Conch

A traditional Turks and Caicos preparation where conch is steamed, often served with grits or hominy; a classic method before frying became common

Turks and Caicos Islands

TCI Steamed Fish

Steamed Fish

Whole fish (typically snapper or grouper) steamed with herbs, vegetables, and lime juice; locally caught snapper almost always served whole; a signature Turks and Caicos seafood dish Turks and Caicos cooks steam whole fish with peppers, onions, and island seasonings.

Kiribati

Te Bua Toro Ni Baukin

Traditional casserole made with grated pumpkin, shredded cabbage, corned beef, flour, milk, and baking powder, seasoned with salt, pepper, and lemon juice, baked until brown; one of the dishes TasteAtlas lists for Kiribati; a fusion dish that combines local pumpkin with imported canned corned beef; often served everyday meal.

Kiribati

Te Buaka Ni Bora

Boiled fish, coconut milk, and taro; cited as a national dish in some sources; a simple, traditional Kiribati dish that combines three essential staples; the fish gives protein, the coconut milk gives richness, and the taro gives substance; a comforting everyday meal.

Kiribati

Te Bubuti

Fish or pork slow-cooked in rich coconut milk, wrapped in banana or coconut leaves, traditionally baked in an underground oven (umwai); today often made with canned corned beef; a traditional Kiribati feast dish; the slow cooking in coconut milk gives a rich, creamy texture; a centerpiece of celebrations and gatherings.

Kiribati

Te Ika Mata

Raw fish (usually tuna or skipjack) cut into cubes, marinated in lime juice until opaque, then mixed with coconut cream, diced vegetables (cucumber, tomato, onion, bell pepper), and cilantro; a Kiribati raw fish dish; similar to ika mata in other Pacific islands; eaten at almost every meal to avoid cooking fuel in the heat.

Kiribati

Te Inai

Fried parrotfish (inai), a vibrant reef fish, marinated in garlic, lemon juice, and seasonings, then fried in coconut oil until golden and crispy; the skin becomes brittle when fried; one of the dishes TasteAtlas lists for Kiribati; often served everyday dish that showcases the abundance of reef fish.

Kiribati

Te Kamaimai

Te Kabubu

Te kamaimai is Kiribati coconut-sap syrup, made by boiling fresh toddy into a thick sweetener for drinks and desserts.

Kiribati

Te Karewe

Fresh sweet sap collected from the unopened coconut flower spathe; drunk fresh or mixed with water or tea (tea-toddy); a nutritional anchor on atolls where soil cannot grow sufficient vitamins; rich in vitamin C; collected daily by toddy cutters who scale 30-meter palms barefoot with knives between their teeth; a fundamental part of I-Kiribati food culture.

Kiribati

Te Katea

Eke

Fried doughnuts made with flour, sugar, and coconut milk; often served Kiribati street food and snack; the coconut milk gives a rich, sweet flavor; a simple, sweet treat; found at small eateries, markets, and made at home; reflects the influence of imported flour and sugar.

Kiribati

Te Roro

Te roro is a Kiribati dessert of preserved pandanus fruit paste simmered with fresh coconut cream and sugar until thick, then cooled.

Botswana

Tea Buns

Mapakiwa

Botswana tea buns — sweet baked buns served with tea, a legacy of imported wheat flour; a simple, comforting baked good that has become part of the national food culture.

South Korea

Tea Cookies

다식

Pressed cookies made from ground pine nuts, sesame, soybeans, or rice flour, mixed with honey and stamped with decorative molds.

China

Tea Egg

茶叶蛋

A Chinese snack of hard-boiled eggs cracked and simmered in tea, soy sauce, star anise and spices, giving the white a marbled, brown pattern.

Germany

Tea Sausage

Teewurst

Air-dried spreadable raw sausage from Pomerania, made from pork and bacon, cold-smoked over beechwood.