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14,757 foods

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Guangdong, China

Wife Cake

老婆饼

A flat flaky pastry round filled with candied winter melon and glutinous rice flour, faintly sweet and chewy inside a shattering crust.

PastriesUncommon

Croatia

Wild Asparagus

Šparoge

In Croatia, Wild Asparagus is bitter aromatic wild asparagus gathered in spring.

VegetablesUncommon

Andorra

Wild Boar Stew

Civet de senglar

Wild boar stew, one of the classic game dishes of Andorra; wild boar marinated in red wine and slow-cooked with vegetables, herbs, and mushrooms; a deep, rich, and earthy stew; reflects the Pyrenean hunting tradition; served in autumn and winter; found at bordes and traditional restaurants; the game stew of the Andorran mountains; the taste of the wild Pyrenees.

GameUncommon

North Macedonia

Wild Fig Preserve

Слатко од диви смокви

Small wild figs preserved whole in thick syrup with lemon, served a spoonful at a time with water and coffee.

Jams & PreservesUncommon

Zambia

Wild Greens

Tente

Zambian wild greens; foraged leafy vegetables cooked as a relish; one of the many names for wild vegetable relishes in Zambia; cooked with tomatoes, onions, and sometimes groundnuts; nutritious and earthy; served with nshima; the foraged greens of rural Zambia; a traditional food.

VegetablesUncommon

Zambia

Wild Loquat

Masuku

Masuku or wild loquat; a wild fruit found in Zambia's forests; small, round, and sweet; eaten fresh as a snack; foraged from the wild; a seasonal treat; the wild fruit that marks the rainy season; sold at rural markets; sweet and slightly tart.

FruitsRare

Namibia

Wild Mushroom

Owawa

Wild mushrooms from northern Namibia — similar to omajova, these edible fungi grow on termite mounds and are grilled, fried, or cooked into stews; a seasonal delicacy of the Owambo region.

StewsRare

Romania

Wild Mushroom Sour Soup

Ciorbă de urechiușe

Wild wood-ear mushrooms (urechiușe) simmered with vegetables in a borș-soured broth, finished with sour cream and dill.

SoupsRare

Namibia

Wild Mushrooms

Omajova

Giant edible fungi that grow on termite mounds in northern Namibia — a seasonal delicacy, grilled or fried with butter and onions; one of the most prized wild foods of the Owambo region.

Grilled MeatsRare

Botswana

Wild Okra

Thelele

Wild okra that grows seasonally in Botswana — cooked into a slimy, savoury relish served with pap; a wild vegetable that is also dried for preservation, available year-round once dried.

VegetablesUncommon

Southern Guinea-Bissau (Quinara / Tombali Palm Oil), Guinea-Bissau

Wild Palm Oil

Azeite de Palma

Artisanal red palm oil from wild 'dura' type oil palms; thick, orange oil with scents of tomato, fruit, and spices; rich in carotenoids and vitamin E; a Slow Food Presidium product since 2011; produced by Balanta, Nalu, and Susu communities using traditional methods in harmony with the forest.

OilsCommon

Papua New Guinea

Wild River Prawns

Freshwater prawns from PNG's rivers, grilled or cooked in coconut cream — a prized seafood featured on Port Moresby restaurant menus and eaten in riverside communities.

ShellfishUncommon

Botswana

Wild Spinach

Morogo

Botswana's wild spinach side dish — leafy greens sautéed with onions and tomatoes, served with pap or bogobe; morogo can include various types of wild or cultivated greens, the taste varying by region and season.

VegetablesCommon

Lebanon

Wild Thyme

زعتر بري

The wild hyssop-like herb gathered on the hills each spring and dried as the base of the thyme-and-sumac blend.

HerbsCommon

Montreal, Canada

Wilensky Special

A Montreal deli sandwich of grilled salami and bologna with mustard on a soft roll, pressed flat.

Sandwiches & WrapsUncommon

United States

Williamsburg Peanut Soup

A Virginia soup of smooth peanut butter and chicken stock, creamy and rich.

SoupsUncommon

Lucerne, Switzerland

Willisau Rings

Willisauer Ringli

Very hard flat rings of honey biscuit, so dense they are traditionally broken rather than bitten.

Cookies & CrackersUncommon

United States

Wilted Lettuce

An Appalachian salad of leaf lettuce wilted by hot bacon drippings and vinegar.

SaladsUncommon

Andorra

Wind Fritters

Bunyols de vent

Traditional sweet fritters enjoyed every November on All Saints' Day; light and airy dough fritters dusted with sugar; the name means 'wind fritters' for their hollow, airy interior; a festive Andorran treat; found at bakeries and celebrations in November; the fritters of All Saints' Day; light, sweet, and airy.

PastriesUncommon

Hong Kong

Wind Sand Chicken

風沙雞

Feng sha ji ("wind sand chicken"), roast chicken buried under fried garlic crumbs, is a named Hong Kong restaurant dish with a distinctive finish.

PoultryUncommon

Faroe Islands

Wind-Dried Fish

Turrur Fiskur

Wind-dried fish; eaten plain or with butter; a traditional Faroese preservation method; dried in the hjallur with the North Atlantic breeze; a high-protein, storable food; a staple of the historical Faroese diet. Pairs of wind-dried fish are called greipur while still maturing in the hjallur.

FishCommon

Faroe Islands

Wind-Dried Mutton

Skerpikjøt

The most iconic Faroese dish; wind-dried mutton fermented in a hjallur (traditional wooden drying shed with slatted walls) for five to nine months; intensely flavoured, earthy, and umami-rich; served thinly sliced on rye bread or as part of a family meal; a TasteAtlas-listed must-try.

Cured MeatsVery rare

Namibia

Windhoek Lager

Namibia's flagship beer — brewed in Windhoek since German colonial times, a crisp pilsner-style lager; the national beer, drunk at every braai and gathering.

BeerCommon