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🇧🇶Bonaire

Bonaire Mispel

Mispel

Mispel is a small brown local fruit found on Bonaire and eaten as a seasonal island specialty.

🇧🇶Bonaire

Bonaire Palito

Palito

A cousin of pastechi and a popular Bonairean breakfast or snack; same batter as pastechi wrapped around hotdogs or cocktail sausages, then fried; compared to a corn dog but with pastechi batter; a Bonairean street food

🇧🇶Bonaire

Bonaire Pan Bati

Pan Bati

A savory pancake made from cornmeal, thicker than Dutch pancakes with a slightly sweet taste from added sugar; traditionally made from leftover funchi; can be eaten with jam or butter for breakfast or with savory stews; means 'smash bread' in Papiamentu

🇧🇶Bonaire

Bonaire Pastechi

Pastechi

Bonaire's street food; crescent-shaped deep-fried dough with a sweet hint; fillings include cheese (traditionally Edam), chicken, fish (tuna, red snapper, mahi-mahi), beef, and vegetables; dough lighter than empanadas; sold at early morning stands along Kralendijk boulevard; a Bonairean tradition.

🇧🇶Bonaire

Bonaire Pika Siboyo

Siboyo den Pika

A classic Bonairean condiment of pickled onions and chili in a spiced, salted, sweetened vinegar base; literally 'onions in hot sauce'; made with onions, Scotch bonnet or Madame Jeanette, salt, sugar, pimento seeds, and vinegar; adds a burst of flavor and heat to any meat or stew

🇧🇶Bonaire

Bonaire Sea Salt

Saliña di Bonaire

Sea salt harvested from Bonaire's historic salinas, where salt pans remain a defining landscape and part of the island's working heritage.

🇧🇶Bonaire

Bonaire Stoba di Karko

Karko Stobá

A traditional Bonairean stew made with conch (karko), vegetables, and spices; conch is tenderized before cooking

🇦🇷Argentina

Bonarda

An Argentine red wine grape of Italian origin, producing fruity, low-tannin wines. Once the most planted red in Argentina, it is a rustic, food-friendly table wine.

🇲🇷Mauritania

Bonava

Lamb and potato stew with onions, bay leaves, white vinegar, and peanut oil; optionally spiced with chili; sometimes cooked buried in desert sand; a nomadic Moor dish eaten across Mauritania.

🇭🇹Haiti

Bonbon Amidon

Cassava starch beaten with butter, sugar and lime zest into a pale cookie that dissolves the moment it touches the tongue.

🇲🇬Madagascar

Bonbon Coco

Grated coconut cooked with caramelised sugar until it stiffens, then dropped in spoonfuls to set into chewy patties.

🇰🇲Comoros

Bonbon Piment

Small fried cakes of split peas, chili and herbs, a Comorian snack with a crisp shell and soft centre.

🇭🇹Haiti

Bonbon Siwo

Dark, chewy spice cake made with cane syrup, ginger, cinnamon and star anise, cut into thick squares.

🇲🇶Martinique

Bondamanjak Chili

Piment Bondamanjak

The hot pepper of Martinique; named after Bondamanjak; served alongside ti nain lan mori; a key ingredient in Creole cooking; the piment Bondamanjak that fires Martinican cuisine.

🇲🇻Maldives

Bondibai

ބޮނޑިބައި

Sweet sticky rice pudding cooked in coconut milk with sugar and cardamom — a Maldivian festive dessert, especially for celebrations and the birth of a child.

🇦🇷Argentina

Bondiola

A cured pork shoulder (similar to coppa) sliced thin and served in picadas or in sandwiches. A staple of Argentine delis (fiambrerías) and appetizer platters.

🇺🇸United States

Bone-in Pork Chop Sandwich

A thick, bone-in pork chop pounded, breaded, and fried, then served on a bun — an Indiana specialty.

🇲🇹Malta

Bones of the Dead

Għadam tal-mejtin

Bone-shaped pastries with an almond and citrus filling under a hard white icing, made for All Souls in early November.

🇨🇺Cuba

Boniatillo

A Cuban sweet potato pudding with cinnamon and lime, a festive and daily classic

🇲🇼Malawi

Bonongwe

Amaranth leaves (Amaranthus hybridus) cooked with tomatoes, onions, and groundnut flour into a soft, nutritious ndiwo; a widely consumed indigenous green in Malawi.

🇲🇬Madagascar

Bononoka

A Malagasy coconut sweet set into small chewy pieces for tea and celebrations.

🇬🇳Guinea

Bontai

A palm-kernel soup from Guinea, cooked with aromatics and fish or meat into a rich broth.

🇺🇬Uganda

Boo Otigo

A northern Ugandan leafy relish cooked with groundnut and served with millet or cassava starch.

🇲🇳Mongolia

Boodog

Боодог

Boodog is a whole goat roasted inside its hide with heated stones, sealing the meat in steam and fat for a Mongolian herder’s feast.

🇺🇸United States

Bookbinder soup

A Philadelphia institution: a rich turtle or snapper soup, thick with sherry, tomatoes, and spice.

🇲🇳Mongolia

Boortsog

Боорцог

Wheat dough cut into fingers, knots or twists and deep-fried in fat until dry and hard, barely sweetened and kept in bowls for weeks.

🇺🇸United States

Boova shenkel

A Pennsylvania Dutch dumpling soup — literally 'boy legs' — with large, soft potato dumplings in a savory chicken broth.

🇺🇸United States

Booyah

A thick, hearty stew of beef, chicken, and vegetables simmered for hours in huge kettles for community gatherings in the Upper Midwest.

🇸🇾Damascus, Syria

Booza

بوظة

Mastic and salep-stretched ice cream pounded with a wooden pestle in a chilled drum until elastic, then rolled in pistachio.

🇬🇮Gibraltar, Gibraltar

Boquerones Rellenos

Stuffed anchovies filled with a mixture of egg, garlic, parsley, grated cheese, and breadcrumbs, then floured and fried; a Gibraltarian specialty within the broader rellenos tradition; reflecting the Andalusian and Genoese love of fresh anchovies.

🇦🇲Armenia

Boraki

Բորակի

Traditional Armenian cylindrical meat-filled dough parcels, pre-cooked then simmered in broth and pan-fried, served with garlic matsun.

🇦🇫Afghanistan

Borani Banjan

بورانی بادنجان

Aubergine slices fried, layered with tomato and simmered, then served under garlic yoghurt and dried mint.

🇦🇫Afghanistan

Borani Kadoo

بورانی کدو

Pumpkin cooked with sugar, tomato and garlic into a soft, sweet mass and served under garlic yoghurt.

🇮🇹Tuscany, Italy

Bordatino

In Tuscany, Bordatino is Tuscan soup of cornmeal, beans, kale, tomato, and oil.

🇫🇷Nouvelle-Aquitaine, France

Bordeaux Red

Bordeaux rouge

Red wine from Bordeaux, primarily Cabernet Sauvignon and Merlot blends.

🇮🇹Friuli-Venezia Giulia, Italy

Boreto alla graisana

In Friuli, Boreto alla graisana is Grado fish stew with mixed fish, garlic, vinegar, and oil.