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favorite food.

Vaud, Switzerland

Tomme Vaudoise

A small soft cows' cheese with a bloomy white rind, eaten young and mild, or breaded and fried until it collapses.

Netherlands

Tompouce Pastry

Tompouce

Rectangular pastry with layers of puff pastry and vanilla custard, topped with pink icing that turns orange for King's Day.

Guangdong, China

Tong Sui

糖水

A Cantonese sweet soup or dessert, served warm or cold, made with ingredients like red beans, mung beans, lotus seeds, sweet potato or tapioca in a sugary broth.

Guayaquil, Ecuador

Tonga

An Ecuadorian coastal dish of rice, meat, and plantains wrapped in banana leaves, a Guayaquil and festive classic.

Tonga

Tongan 'Otai

'Otai

A chilled Polynesian fruit drink made in Tonga with grated watermelon or other fruit, shredded coconut, coconut water, and sometimes sugar.

Tonga

Tongan Devilled Clams

Devilled clams

Tongan devilled clams are lagoon clams cooked with onion, chilli, and warm spices, then served hot as a briny, lightly fiery coastal dish.

Tonga

Tongan Elili

Elili

Sea snails gathered from Tonga's reefs and tidal areas, eaten fresh or prepared as a small, briny island delicacy.

Tonga

Tongan Feke

Feke

Tongan feke is octopus or squid grilled or simmered with onion, chili, and coconut cream, then served with yams or green bananas.

Tonga

Tongan Hoi Yam

Hoi

Hoi is a Tongan pudding of cooked root crop and coconut, sweetened and steamed until dense and smooth.

Tonga

Tongan Ika Lolo

Ika lolo

Fish cooked in coconut milk or cream, commonly served with taro, breadfruit, sweet potato, or another starchy Tongan side.

Tonga

Tongan Kapisi

Kapisi

Kapisi is cabbage cooked with coconut, onion, and seasoning, sometimes enclosing a savoury filling; it is a soft Tongan vegetable dish.

Tonga

Tongan Kapisi Pulu

Kapisi pulu

Cabbage leaves hold corned beef, onion, tomato, and coconut cream in a foil or banana-leaf parcel that is baked in an umu or household oven.

Tonga

Tongan Keke

Keke

Round balls of sweet dough mixed with flour, sugar, water, and coconut milk, then deep-fried as a Tongan bakery and market snack.

Tonga

Tongan Kelevi Ika

Kelevi ika

Kelevi ika is fresh fish fried or grilled and served with a savoury coconut gravy containing onion, garlic, and island seasoning.

Tonga

Tongan Limu

Limu

Edible seaweed gathered from Tonga's coastal waters and eaten as a salty relish or side, with Caulerpa among the commonly consumed types.

Tonga

Tongan Lo'i Hoosi

Lo'i hoosi

Shredded or diced horse meat cooked with onion, salt, and coconut cream, a special-occasion dish with roots in Tonga's modern food history.

Tonga

Tongan Lu Ika

Lū ika

Fresh fish mixed with onion and coconut cream, wrapped in taro leaves, and baked in an umu or oven as a delicate seafood lū parcel.

Tonga

Tongan Lu Puaka

Lū puaka

Fresh pork, onion, and coconut cream wrapped in young taro leaves and cooked slowly in an umu, the pork fat enriching the soft leaf parcel.

Tonga

Tongan Lu Pulu

Lū pulu

Corned beef, onion, tomato, and coconut cream wrapped in young taro leaves and slow-baked in an umu or oven until the leaves become silky.

Tonga

Tongan Lu Sipi

Lū sipi

Lamb or mutton wrapped in taro leaves with onion and coconut cream, then slow-cooked in a foil parcel or underground umu until the meat is tender.

Tonga

Tongan Ota Ika

'Ota 'ika

Raw tuna, snapper, or another fresh fish briefly marinated in lemon or lime, then mixed with coconut milk, tomato, cucumber, onion, and chilli.

Tonga

Tongan Sapasui Pulu

Sapasui pulu

Sapasui pulu is Tongan noodles cooked with corned beef, onion, and vegetables, absorbing the savoury juices into a soft, springy dish.

Tonga

Tongan Tukumisi

Tukumisi

Tukumisi is the Tongan name for sea urchin, especially the soft edible roe gathered from reef and shoreline waters.

Tonga

Tongan U'o

U'o

U'o is the Tongan name for lobster, a reef shellfish valued for firm, sweet flesh in coastal meals.

Tonga

Tongan Whole Roasted Chicken

Moa kakato

Moa kakato is a whole roasted Tongan chicken, seasoned and cooked until tender for family meals, celebrations, or feast tables.

Koshi and Eastern Nepal, Nepal

Tongba

तोङ्बा

Millet is fermented in a wooden vessel and repeatedly steeped with hot water to make a warm eastern Nepali drink.

Azerbaijan

Tonir Bread

Թոնրի հաց

Thick round loaves baked against the wall of the same clay pit oven as lavash, blistered on one side and flat on the other.

Japan

Tonjiru

豚汁

Hearty pork and vegetable miso soup with daikon, burdock, and konnyaku, a winter warmer.

Japan

Tonkatsu

豚カツ

A thick, breaded and deep-fried pork cutlet, served with shredded cabbage and tonkatsu sauce.

Southern Haiti, Haiti

Tonmtonm

Breadfruit boiled and pounded in a wooden mortar into a smooth elastic mass, eaten with an okra sauce and swallowed rather than chewed.

Uganda

Tonto

Ripe bananas ripened in a pit, pressed with spear grass and fermented with roasted sorghum into a cloudy, sour, low-alcohol beer.

Mozambique

Tontonto

A clear spirit distilled in villages from fermented cashew fruit or sugar cane.

Austria

Topfengolatschen

Topfengolatschen are square puff-pastry pockets filled with sweetened quark, lemon and vanilla.

Botswana

Tophi

Kalanga tribe dish — bogobe made with sour milk and lerotse cooking melon; a regional variation of sorghum porridge specific to the Bakalanga people of northeastern Botswana.

Istanbul, Turkey

Topik

Armenian chickpea dumplings filled with a spiced mixture of onions, currants, pine nuts and herbs, served cold as a meze or lenten dish.

Fiji

Topoi

Topoi are flour or cassava dumplings cooked in coconut milk; the small pieces become soft and springy while the coconut broth turns gently sweet.