Afghanistan
Afghan Torshi
ترشی
Aubergine, carrot, cauliflower and chilli pickled in vinegar with garlic and turmeric.
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Nigeria
Afia Efere
Efik white soup made without palm oil, with meat or fish, pepper and fragrant spices.
Benin
Afitin
Fermented locust bean (néré/Parkia biglobosa) condiment; a powerful flavour enhancer; called 'African mustard' in Benin; the Fon name is afitin and Yoruba name is iru; essential to sauces.
The Gambia
Afra Grilled Meat
Afra
Small pieces of lamb, goat, or beef grilled over charcoal with onion, chilli, and pepper, often folded into bread with mustard.
Macao
African Chicken
Galinha à Africana
One of Macau's most famous Macanese dishes; grilled chicken covered in a rich, spicy sauce made with coconut milk, peanuts, chilies, and spices; every chef has their own spin; a fusion of Portuguese, African, and Indian influences; reflects Portugal's colonial history; the dish that embodies Macanese fusion cuisine.
Chad
African Locust Bean
Néré
African locust bean (néré) used as a flavoring in Chadian cuisine; the seeds are fermented and used as a seasoning; adds umami to sauces; a traditional ingredient across the Sahel; sold at markets; the fermented seeds are pungent and intensely savory.
Zambia
African Mangosteen
Imbe
Imbe or African mangosteen; a wild fruit found in Zambia; small, round, and golden-orange; sweet and tangy; eaten fresh as a snack; foraged from the wild; a seasonal treat; the wild fruit of Zambia's forests; sold at rural markets when in season.
Zambia
African Polony
Chikanda
Zambian dish made from boiled root tubers of wild ground orchids; mixed with groundnut meal, baking soda, and spices; boiled into a slurry that thickens into a cake; texture resembles bologna; also called African polony; eaten as a snack, dessert, or accompaniment to nshima; traditionally associated with the Bemba tribe; served at weddings and special occasions; a TasteAtlas-listed must-try.
Western Greece, Greece
Afrina
Άφρηνα
A soft whey cheese from the Missolonghi lagoons, formed from the foam (afrina) that rises when goat-milk whey is heated, eaten fresh with honey or in sweet pies.
Finland
After-Oven Bread
Jälkiuunileipä
Rye bread baked in residual heat of wood-fired oven after main baking, dense with distinct slow-baked flavor.
Asturias, Spain
Afuega'l Pitu Cheese
Queso Afuega'l Pitu
Asturian cow's-milk cheese, one of Spain's oldest, with PDO.
Philippines
Agar Jelly
Gulaman
A seaweed-based agar jelly used in Filipino desserts and drinks, available in bars, powder, and various colors.
Sudan
Agashe
Strips of beef coated in a groundnut and chilli powder and grilled over coals on skewers.
Rwanda
Agatebe
Roasted maize on the cob sold at roadsides and bus stops; a cheap, filling street snack charred over open coals; common across Rwanda, especially in the late afternoon and evening.
Rwanda
Agatogo
Comforting stew of plantains, beans, and vegetables simmered with goat or chicken; water is added during cooking to give a thick, saucy texture; eaten with rice or fried bread across Rwanda.
Rwanda
Agatogo na Samaki
Fish version of agatogo — plantains and vegetables stewed with fish instead of goat or chicken; a variation found near Lake Kivu and in fishing communities, where fish replaces meat in the classic stew.
Ghana
Agbeli Kaklo
Ewe cassava fritters made from grated cassava, onion and pepper, fried into rough golden cakes.
Japan
Agedashi Tofu
揚げ出し豆腐
Cubes of silken tofu dusted with katakuriko and deep-fried, served in hot dashi broth.
Lagos, Nigeria
Agege Bread
A soft, fluffy, slightly sweet Nigerian white bread with a stretchy, pillowy crumb, originating from Agege in Lagos, eaten with butter or akara.
Sweden
Aggost
Äggost
Curdled milk and egg dessert from Bohuslän, a regional specialty.
Nigeria
Agidi
A Nigerian soft cornmeal pudding, wrapped in leaves and set into a firm jelly-like block, served with soups, stews or akara.
Sierra Leone
Agidi
A Sierra Leonean cornmeal pudding set into a soft, sliceable sour starch.
Crete, Greece
Aginares salata
Αγκινάρες σαλάτα
A salad of boiled artichoke hearts dressed with lemon, olive oil, dill and sometimes potato, served cold as a spring meze across Greece.
Peloponnese, Greece
Agiorgitiko
Αγιωργίτικο
Greece's flagship red wine grape from Nemea, producing fruity to complex red wines. A national and international star, served with meat, a versatile red wine, a Peloponnese specialty.
Greece
Agios Mathaios Kerkyras
Ελαιόλαδο Αγίου Μαθαίου Κέρκυρας
An extra-virgin olive oil pressed from the Lianolia variety grown around Agios Mathaios in southern Corfu, grassy and peppery, sold by village mills.
Basilicata, Italy
Aglianico
Aglianico is a named Italian wine from Basilicata, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Italy
Aglianico del Taburno
Aglianico del Taburno is a named Italian wine from Province of Benevento, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Italy
Aglianico del Taburno rosato
Aglianico del Taburno rosato is a named Italian wine from Province of Benevento, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Italy
Aglianico del Vulture
Aglianico del Vulture is a named Italian wine from Province of Potenza, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Friuli-Venezia Giulia, Italy
Agnello al rafano
In Friuli, Agnello al rafano is lamb cooked with horseradish, herbs, and white wine until tender.
Apulia, Italy
Agnello alla gravinese
In Puglia, Agnello alla gravinese is lamb cooked with pecorino, egg, and herbs in a savoury sauce.
Rome, Italy
Agnello brodettato
In Rome, Agnello brodettato is lamb simmered in a light egg-and-lemon brodetto until tender.
Abruzzo, Italy
Agnello cacio e ova
In Abruzzo, Agnello cacio e ova is lamb baked with pecorino and egg into a savoury, set sauce.
Sardinia, Italy
Agnello in salsa bianca
In Sardinia, Agnello in salsa bianca is lamb cooked in a pale herb and white-wine sauce until tender.
Piedmont, Italy
Agnolotti del Plin
Tiny pinched Piedmontese pasta parcels stuffed with roasted meats, traditionally served 'al tovagliolo'—dry, folded in a napkin, with just butter and sage or truffle.
Guadeloupe
Agoulou
A Guadeloupean hot sandwich made with a round or oblong bread roll, split and filled with combinations of grilled meat, egg, cheese, vegetables, and sauce, then toasted or pressed.