Botswana
Botswana Ginger Beer
Ginger beer
Homemade non-alcoholic ginger drink — ginger powder boiled in water with sugar, tartaric acid, and cream of tartar, then fermented for one day; a favourite at weddings and parties.
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Botswana
Botswana Samp
Setampa
Samp — processed corn served plain or mixed with beans (dikgobe); a staple of Botswana weddings and celebrations, eaten with pounded meat (seswaa); also known as setampa.
Botswana
Botswana Stovetop Flatbread
Liphaphatha
Botswana stovetop flat cakes — dough cooked on a hot plate or pot lid over coals, not in an oven; a bread introduced with imported wheat flour, now part of the national food culture.
Sardinia, Italy
Bottarga
Pressed, dried fish roe, especially mullet or tuna, sliced thinly over pasta, bread, or salads.
Russia
Botvinya
Ботвинья
Botvinya is a Russian cold soup made with beet greens, kvass, and fish.
Reunion
Bouchon Sandwich
Pain Bouchon
A sandwich made with bouchon (steamed meat dumpling) in a baguette; a popular Reunionese street food; a fusion of Chinese dumpling and French bread; a TasteAtlas-listed must-try; the pain bouchon that is a Reunionese snack.
Luxembourg
Bouchée à la reine
Bouchée à la reine is a Luxembourg chicken-and-mushroom vol-au-vent in a crisp puff-pastry case.
Louisiana, United States
Boudin Balls
Deep-fried balls of boudin filling, breaded and golden, served with dipping sauce — a Louisiana bar snack.
Pays de la Loire, France
Boudin blanc aux pommes (White sausage with apples)
Boudin blanc aux pommes pairs mild white sausage with caramelized apples, pan-cooked together for a sweet-savory dish.
Liège, Belgium
Boudin blanc de Liège
Boudin blanc de Liège is a pale pork sausage with a fine forcemeat and gentle seasoning.
Louisiana, United States
Boudin rouge
A Louisiana blood sausage made with pork, onions, and pig's blood, seasoned with Creole spices.
Thessaloniki, Greece
Bougatsa
Μπουγάτσα
Greek phyllo pie from Macedonia, filled with custard, cheese, or minced meat, baked golden and dusted with sugar and cinnamon. A breakfast and bakery staple, especially in Thessaloniki.
New Caledonia
Bougna
The emblematic Kanak dish and national dish of New Caledonia; root vegetables (taro, yam, sweet potato), banana, and chicken, fish, or lobster wrapped in banana leaves with coconut milk; slow-cooked in an underground stone oven with red-hot rocks for about two hours; the word bougna comes from the Drehu word 'puhnya' meaning 'bundle'; served at Kanak festivals; a TasteAtlas-listed listed preparati
Occitanie, France
Bougnette du Haut-Languedoc
Bougnette du Haut-Languedoc is a seasoned pork-and-bread mixture shaped into a cake and fried until crisp.
Auvergne-Rhône-Alpes, France
Bougnettes
Bougnettes are grated-potato fritters seasoned with herbs and fried into crisp cakes in southern French cooking.
Algeria
Bouhezza
بوحزة
Cheese ripened inside a goatskin bag, fed with fresh buttermilk over months until it turns sharp, salty and spreadable.
Marseille, France
Bouillabaisse
Provencal fish stew from Marseille with saffron, multiple fish varieties, and rouille.
Cameroon
Bouillie
Bouillie de maïs
Maize or millet flour cooked into a thin sweet porridge with sugar, milk and sometimes nutmeg, drunk warm from a bowl.
Tunisia
Boukha
بوخة
Clear spirit distilled from figs by Tunisia's Jewish community since the nineteenth century, around 36–40% and drunk cold or with cola.
Liège, Belgium
Boulets à la Liégeoise
A Liège specialty: large meatballs of pork and beef in a sweet-sour brown sauce with Liège syrup and raisins, served with fries
Ngounié-Nyanga (Southern Forest), Gabon
Boulette
A large ball of pounded plantains, cut into pieces and served with sauce; a specialty of the Bapunu and Nzebi peoples of southern Gabon.
France
Boulette de Cambrai
Boulette de Cambrai is a named French cheese associated with France, recognized for its own rind, aging, and milk character.
Saint Pierre and Miquelon
Boulettes de Morue
Salt cod mixed with mashed potatoes, herbs, and onion, formed into balls, and fried until golden; a signature appetizer and comfort-food specialty of Saint Pierre and Miquelon.
Morocco
Boulfaf
A Moroccan skewer of liver and fat wrapped in caul fat, grilled until crisp.
Adrar-Tagant (Date Oases / Taguella), Western Sahara
Boulghmane
Dgig lmegli
Boulghmane is toasted barley flour mixed with sugar, salt, water, and clarified butter or camel-hump fat into a dense paste or hand-formed balls, a western-Sahara pastoral travel food.
Luxembourg
Bouneschlupp
Green bean soup with potato, onion and mettwurst, thickened by the potato breaking down rather than by flour.
Saint Lucia
Bounty Rum
Bounty
The rum in Saint Lucia; produced by St Lucia Distillers; a dark rum; warm, smooth and fruity; the key producer of rum on the island, making more than 25 varieties; the spirit of Saint Lucia; the Bounty rum of Saint Lucia; a versatile, dark rum; a staple of every rum shop.
Belgium
Bouquet des Moines
Bouquet des Moines is a cheese from Aubel, rooted in local cooking tradition.
United States
Bourbon
An American whiskey distilled from at least 51% corn and aged in charred new oak barrels, primarily from Kentucky.
United States
Bourbon Ball
A no-bake Kentucky confection of crushed cookies, bourbon, and chocolate, rolled into balls.
Mayotte
Bourbon Vanilla
Vanille de Bourbon
Bourbon vanilla from Reunion Island; known as the best money can buy; carefully ripened on the island; used in pastries, dishes like vanilla duck, punches, rums, and coffee; the island's former name was Bourbon; a TasteAtlas-listed must-try; the vanilla that is Reunion's treasure.
Ionian Islands, Greece
Bourbourelia
Μπουμπουρέλια
A bean soup of the Ionian islands — white beans simmered with tomato, greens and plenty of olive oil, eaten with bread and salted fish.
Jersey
Bourdelot
Des Bourdélots
Apple dumplings — peeled and cored apples wrapped in pastry (traditionally suet pastry) and baked; sometimes cooked on cabbage leaves; a Norman-origin specialty of Jersey; served with cream or custard.
Ionian Islands, Greece
Bourdeto
Μπουρδέτο
A Corfu fish stew of local fish, potatoes, and a spicy red pepper sauce, served with bread. A Venetian-origin island specialty, spicy and savory, a fisherman's dish, a Corfiot classic, a seafood stew.
Algeria
Bourek
بوراك
Thin dioul pastry rolled into cigars around minced meat, onion and egg, cheese, or tuna and potato, then deep-fried.
Greece
Bourekakia
Μπουρεκάκια
Greek mini phyllo rolls filled with cheese, meat, or vegetables, fried or baked. A meze and party classic, crispy and savory, a national and Ottoman-origin snack, a bite-sized treat, a festive dish.