The complete directory
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Saint Vincent and the Grenadines
Callaloo Soup
Thick, nutrient-dense soup made from dasheen (taro) leaves, coconut milk, okra, garlic, and ground provisions like yams or cassava; a thick, dark green stew; traditional pots often include salted meat or fresh crab; deeply rooted in West African culinary traditions; the callaloo soup of Saint Vincent; a hearty, comforting soup.
Saint Vincent and the Grenadines
Curried Goat
Goat meat curried with local spices, onions, and potatoes; a popular dish in Saint Vincent; reflects the Indian influence on the island's cuisine; served with roti or rice; the curried goat of Saint Vincent; a Caribbean-Indian fusion; a hearty, spicy main dish.
Saint Vincent and the Grenadines
Provisions
Ground tuber foods of Saint Vincent; includes yam, sweet potato, dasheen (taro), tannia, cassava, and eddoe; nutritionally dense and central to historical subsistence cooking; served with stewed meats, fish, or saltfish; the provisions of Saint Vincent; the carbohydrate base of island cuisine; a Creole staple.
Saint Vincent and the Grenadines
Macaroni Pie
Baked macaroni and cheese, a standard side dish of Saint Vincent; elbow macaroni baked with cheese, milk, and eggs; a staple of local cafes and restaurants; served alongside main dishes; the macaroni pie of Saint Vincent; a Caribbean comfort food
Saint Vincent and the Grenadines
Pelau
One-pot mixed rice dish; besides rice it contains pigeon peas, vegetables, meat, and brown sugar; the meat, usually chicken, is browned using deeply caramelized brown sugar; stewed with coconut milk and other herbs and spices; the pelau of Saint Vincent; a hearty, sweet and savoury one-pot meal; a Caribbean classic.
Saint Vincent and the Grenadines
Pepper Sauce
Hot pepper sauce made from Scotch bonnet peppers, onions, garlic, vinegar, and local spices; an ever-present condiment in Vincentian cuisine; used on everything from fish to bakes; a fiery, flavourful sauce; the pepper sauce of Saint Vincent; the heat of the island; a versatile condiment.
Saint Vincent and the Grenadines
Rice and Peas
Rice cooked with pigeon peas, coconut milk, and local seasonings; cooked in coconut milk and appears at nearly every meal; a standard side dish in Saint Vincent; served with grilled fish, stewed meats, or lobster; the rice and peas of Saint Vincent; a Caribbean comfort food; a versatile accompaniment.
Saint Vincent and the Grenadines
Roti
Flatbread originating from India, widely enjoyed in Saint Vincent; thin dough filled with curried meats, vegetables, or chickpeas; reflects the Indian influence on the island's cuisine; commonly eaten for lunch or dinner; served with chutney or hot sauce; the roti of Saint Vincent; a Caribbean-Indian fusion; an everyday food.
Goa, India
विंदालू
Goan meat is marinated with vinegar, garlic, and spices, then cooked into a sharp, hot curry.
Mauritius
Fish or octopus fried, then steeped in a cold mixture of ground mustard seed, turmeric, vinegar, garlic and chilli until it turns sharp and yellow.
Bulgaria
Лозови сарми
Young vine leaves rolled around rice, onion and mint, simmered in a shallow pan and served cold with yogurt — the meatless Lenten form.
Slovakia
Carbonated grape drink launched in 1973 and made from real grape must, sold in white and red versions.
Philippines
Paksiw na Isda
Fish poached in a vinegar broth with vegetables and fish sauce, a simple and tangy Filipino dish.
Belarus
Вінегрет
Diced beet salad with potato, carrot, pickled cucumber, sauerkraut and onion dressed with sunflower oil; the everyday starter of all three East Slavic cuisines.
Bulgaria
Винен кебап
Vinen kebap is pork braised with onion, peppers and red wine until the sauce turns dark and glossy.
Bissau, Guinea-Bissau
Canjira
Alcoholic drink made by fermenting cashew apple juice; Guinea-Bissau is one of the world's top cashew producers and the fermented apple juice is a popular local beverage; sweet, fruity, and mildly alcoholic; produced by women using traditional methods.
Northern Portugal, Portugal
Young, lightly effervescent white wine from Minho with citrus and green-apple notes.
Salta, Argentina
A rustic homemade wine of the Argentine northwest, pressed by foot (patero) and fermented in clay amphorae. A traditional, unfiltered country wine from Salta and Catamarca.
South Aegean, Greece
Βινσάντο
Greek dessert wine from Santorini, made from sun-dried Assyrtiko grapes, sweet and amber. A national and PDO treasure, served with desserts, a rich and concentrated wine, an island specialty.
Australia
Honeycomb toffee bar coated in chocolate since 1913, known for shattering texture, good honeycomb crunch with proper chocolate coating and fresh texture, an Australian icon.
Moldova
A bottled Moldovan white wine from the Viorica variety, prized for floral elderflower-like perfume, fresh acidity, and a clean finish.
São Paulo, Brazil
A traditional São Paulo dish of beans sautéed with manioc flour, pork tenderloin, kale, sausage, and eggs, served with rice and orange slices.
U.S. Virgin Islands
Sweet Bread
Hand-kneaded spiced sweet bread made with butter and shortening, fragrant spices (cinnamon, clove, nutmeg, mace, cardamom, dried orange peel), raisins, walnuts, and prunes; baked low and slow for a moist, richly colored loaf; a holiday tradition.
Transylvania, Romania
Virșli românești
Thin Romanian regional sausages made from a finely seasoned meat mixture, lightly smoked and served hot from a grill or pot.
Philippines
Humba
A Visayan braised pork dish similar to adobo but with banana blossoms, black beans, and a sweeter profile.
Tanzania
Coconut-milk dough cut into small logs, fried, and dipped in a cardamom sugar syrup that sets to a white glaze.
Vitebsk, Belarus
Віцебскі хлеб
A scalded-rye loaf from Vitebsk, darker and stickier in the crumb than ordinary rye, with a faint sweetness from the fermented mash.
Argentina
Cold slices of veal under a creamy tuna-and-anchovy sauce capped with capers, the Piedmontese bagna cauda-derived classic that anchors every Argentine Christmas and New Year's table.
Piedmont, Italy
Piedmontese cold sliced veal topped with a creamy tuna-caper sauce. An iconic summer antipasto, traditionally served on Ferragosto (August 15).
Charleroi, Belgium
Vitoulet is a Charleroi meatball with a browned outside and a moist seasoned centre.
Kenya
A coastal Swahili sweet rice flour fritters, a daily and street classic
Meta, Colombia
Llanos river feast: whole fish steamed in plantain leaves atop yuca, plantain and potato in a light tomato-hogao broth — named the "widow" because the fish arrives alone atop its vegetables.
Croatia
In Croatia, Viška pogača is Vis bread pie with tomato, onion, and olive oil.
Madagascar
Bambara groundnuts stewed with pork or beef until the nuts soften into a thick, starchy, faintly sweet dish.
Madagascar
Voatsiperifery
A wild forest pepper harvested from vines in the eastern rainforest, with a floral, resinous heat unlike ordinary black pepper.
Germany
Vodka Nikolaschka is a vodka cocktail served with lemon, sugar and coffee so the sip moves from citrus to bitter roast.