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Togo

Togolese Chilli Pepper

Piment

Fresh and dried chillies are indispensable in Togolese cooking; used raw in yébésséssi, dried in sauces, and as a table condiment; the heat level varies from mild to very hot Scotch bonnet.

Togo

Togolese Pepper Sauce

Yébésséssi

A fiery raw Togolese condiment of fresh tomato, Scotch bonnet or bird's-eye chillies, onion, garlic, and salt, pounded or blended and served as an essential table sauce; its name literally means 'lots of chilli' in Ewe.

Hungary

Tojasleves

Tojásleves

Caraway and egg-drop soup.

Tokaj, Hungary

Tokaji Aszú

Tokaji Aszú is a Hungarian sweet wine made from botrytized grapes, with golden colour and balanced acidity.

Hungary

Tokaji Furmint

Dry Furmint from Tokaj.

Black Sea Region, Turkey

Tokat kebabı

Tokat kebabi, lamb strung with aubergine, tomato, garlic and potato and cooked in a wood-fired oven, is a named city dish with dedicated ocakbasi.

Shikoku, Japan

Tokushima Ramen

徳島ラーメン

Tokushima ramen with a rich pork-bone broth, often topped with a raw egg and sweet stewed pork.

Philippines

Tokwa't baboy

Tokwa't baboy combines fried tofu and boiled pork ear in a vinegar-soy dip, often eaten with lugaw.

Hungary

Tokány

Tokány is a transylvanian-style stew with strips of meat, peppers, mushrooms, smoked bacon, and sour cream, meat cut into strips not cubes, rich and smoky.

Sierra Leone

Tola Soup

A rainforest spice soup from Sierra Leone made with tola, a wild forest seed that gives the soup a slippery, okra-like texture; cooked with fish or meat and served with rice, fufu, or plantain.

Southern Belize, Belize

Toledo Cacao

Criollo-heavy cacao grown by Maya farmers in the Toledo district and fermented on the farm, the base of Belize's craft chocolate industry.

Slovenia

Tolminc

Protected raw cow's milk cheese from the Tolmin valleys, pressed into flat wheels and matured at least two months into a firm, faintly sweet paste.

Ghana

Tom Brown

Maize roasted then milled with groundnut and soya, cooked into a nutty brown breakfast porridge.

Laos

Tom Jeaw Pa

ຕົ້ມແຈ່ວປາ

Clear sour fish soup with lemongrass, galangal, dill and padaek, deliberately thin and sharp.

Thailand

Tom Kha Gai

ต้มข่าไก่

Coconut chicken soup with galangal, lemongrass, kaffir lime leaves, and mushrooms, balancing creamy and aromatic flavors.

Laos

Tom Padaek

ຕົ້ມປາແດກ

Fish stewed hard in fermented fish liquor with lemongrass, chilli, aubergine and dill until the broth turns thick and murky.

Isan (Northeastern Thailand), Thailand

Tom saep

ต้มแซ่บ

Tom saep is an Isan sour-and-hot offal soup with a clear, chilli-lime broth and fresh herbs.

Bangkok, Thailand

Tom Yum Goong

ต้มยำกุ้ง

Hot and sour shrimp soup with lemongrass, galangal, kaffir lime leaves, and chili paste.

Piedmont, Italy

Toma Piemontese

PDO Piedmontese cow's milk cheese, semi-soft and earthy, made in the Alps. Each valley has its own toma.

Belgium

Tomate Crevette

Tomate crevette is a peeled tomato filled with a generous salad of North Sea grey shrimp and mayonnaise.

Colombia

Tomate de Árbol (Tree Tomato)

Tomate de árbol

A red-orange Andean tamarillo with tart seed-filled flesh, used for juices, ají, and desserts in Colombia and Ecuador.

Monaco, Monaco

Tomates à la Monegasque

Tomates à la monégasque

Tomatoes hollowed out and filled with a mixture of tuna, hard-boiled eggs, mayonnaise, mustard, and chives; served cold with lettuce leaves as a summer appetizer or light meal; a refreshing Monegasque dish showcasing Mediterranean ingredients.

Chile

Tomaticán

Summer stew of tomatoes, corn, onions, and beef, a seasonal Chilean dish, fresh and balanced, traditional.

Georgia

Tomato and Cucumber Salad with Walnut

Ქართული სალათი

Ripe tomato and cucumber in rough chunks with onion, coriander and either walnut paste or just oil and salt.

China

Tomato and Scrambled Egg

西红柿炒鸡蛋

Tomatoes cooked down with soft scrambled egg and a pinch of sugar, the first dish most Chinese people learn to make.

Cape Town, South Africa

Tomato Bredie

Tamatie bredie

A Cape Malay stew of lamb with tomatoes, beans, and spices (cinnamon, cardamom, chili, ginger), slow-cooked

Guyana

Tomato Choka

Tomato choka chars tomatoes over flame, then mashes them with roasted garlic, onion, chili and oil into a smoky relish.

Kenya

Tomato Onion Salad

Kachumbari

A Kenyan fresh tomato and onion salsa with chili and lime, the essential nyama choma companion

United States

Tomato Pie

A New Jersey bakery pie: a thick, chewy crust with sweet tomato sauce, Parmesan, and a light cheese layer.

Reunion

Tomato Rougail

Rougail

The typical Creole condiment; a mixture of chopped tomato, onion, chili, and ginger; found permanently on the tables of the island; an artisanal condiment based on chili and tomato; served alongside every cari; a TasteAtlas-listed must-try; the rougail that is on every Reunionese table.

Mauritius

Tomato Satini

Satini pomme d'amour

Raw tomato crushed with onion, coriander, chilli and lime into a loose relish that goes beside almost every Creole plate.

Philippines

Tomato Stew

Afritada

Chicken or pork stewed in tomato sauce with potatoes, carrots, and bell peppers, a simple family dish.

South Aegean, Greece

Tomatokeftedes

Ντοματοκεφτέδες

Greek tomato fritters of grated tomatoes, herbs, and flour, fried until golden. A Santorini and Cyclades specialty, crispy and tangy, served with tzatziki, a summer meze.

Piedmont, Italy

Tomino

Small soft cow's milk cheese from Piedmont, often eaten grilled or wrapped in prosciutto and baked. Mild and creamy when fresh.

Auvergne-Rhône-Alpes, France

Tomme de Savoie

Mild grey-rinded cheese from Savoie, supple and versatile.

Occitanie, France

Tomme des Pyrénées

Tomme Des Pyrenees is a named French cheese associated with Occitanie, recognized for its own rind, aging, and milk character.