Corsica, France
Ajaccio Rouge
Ajaccio Rouge is a named French wine appellation associated with France, defined by its terroir and regulated style.
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Georgia
Ajapsandali
Აჯაფსანდალი
Aubergine, pepper, tomato, potato and onion stewed together with coriander and garlic, eaten hot or cold.
Upper Carniola, Slovenia
Ajdovi Krapi
Buckwheat flour dumplings filled with curd cheese, shaped like carp fish, from the Gorenjska region of Slovenia, served with buttered breadcrumbs.
North Macedonia
Ajdučka Pleskavica
Ајдучка плескавица
A flat minced-meat patty stuffed with smoked ham, cheese and hot peppers, grilled until the filling runs.
Bolivia
Aji Amarillo
The bright yellow-orange chili pepper central to Peruvian cooking. Fruity, medium-hot and used in sauces, stews and marinades.
Cuba
Ajiaco Criollo
Cuba's national dish: a hearty stew with meats, tubers, corn, plantains, and vegetables, a daily and cultural icon
Bogotá, Colombia
Ajiaco Santafereño
Bogotá's signature soup: chicken and three varieties of potatoes simmered with guasca herb, served with corn, capers, cream, and avocado. A highland classic.
Puerto Rico
Ajilimójili
A Puerto Rican sauce of garlic, cilantro or culantro, olive oil, and vinegar, used as a marinade and finishing sauce.
Tunisia
Ajlouk Quraa
A Tunisian squash salad of cooked pumpkin or zucchini mashed with garlic, olive oil, and spices.
Zagreb, Croatia
Ajngemahtec
In Zagreb, Ajngemahtec is beef-and-root-vegetable soup with vermicelli.
Navarre, Spain
Ajoarriero
In Navarre, Ajoarriero is salt cod flaked with potato, garlic, tomato, and peppers.
Serbia
Ajvar
Ајвар
Relish made from roasted peppers and eggplants, a popular condiment throughout the Balkans, traditionally prepared in autumn, versatile and savory.
Madinah, Saudi Arabia
Ajwa Dates
تمر عجوة
Ajwa Dates are a soft, dark Medina variety with moderate sweetness and a moist texture; their cultural importance is tied to Islamic tradition.
Sudan
Ajwa Sudanese
Ajwa
Dates served as a Sudanese sweet and hospitality food.
Colombia
Ají (Panamanian)
Ají
A fresh Latin American table sauce of chopped chili, onion, cilantro or culantro, and vinegar; Panama's ají and Colombia's ají criollo are served with fried foods, soups, and rice.
Dominican Republic
Ají Criollo
A Dominican hot sauce of ají dulce (sweet chili), garlic, vinegar, and cilantro, served with snacks and meals. A mild, tangy, aromatic condiment, a national staple.
Bolivia
Ají de Fideos
A Bolivian noodle stew with beef, potatoes, ají amarillo, and spices, a hearty and spicy classic.
Peru
Ají de Gallina
Creamy shredded chicken stew with ají amarillo, bread, milk, walnuts, and Parmesan. Served with rice, potatoes, and egg.
Bolivia
Ají de Lengua
A Bolivian beef tongue stew with ají amarillo, potatoes, onions, and spices, a festive and hearty classic.
Colombia
Ají de Piña
A Colombian pineapple and chili sauce, sweet and spicy, served with empanadas and grilled meats. A coastal and party condiment, fresh and tangy.
Venezuela
Ají Dulce
Small wrinkled chilli that looks like a habanero and smells like one but carries almost no heat, the aromatic base of every sofrito.
Peru
Ají Limo
A fragrant Peruvian chili with citrusy heat, especially associated with ceviche and seafood.
Peru
Ají Mirasol
Sun-dried ají amarillo with a sweet-fruity flavor used in Peruvian sauces and stews.
Peru
Ají Panca
A dark, sweet-fruited Peruvian chili used dried and ground in marinades, adobos and stews.
Dominican Republic
Ajíes Dulces
Dominican sweet chili peppers (ají dulce), small, round, and mild, used in sofritos and stews. A key aromatic ingredient in Dominican cooking, sweet and fruity.
Rwanda
Akabenz
Fried pork pieces seasoned with lime and chili, served with onions; a popular bar snack in Kigali's Nyamirambo district and beyond; the name is rumoured to come from Mercedes Benz, though the connection is unclear.
Ise, Japan
Akafuku
赤福
Akafuku, the red-bean-draped mochi sold at the Ise Grand Shrine approach since 1707, is a named regional confection with a fixed place and a three-century history.
Greece
Akanés
Ακανές
A loukoumi-style confection from Serres in northern Greece, set with salep into a chewy cube dusted in icing sugar, traditionally offered with coffee.
Ghana
Akara
Àkàrà
Peeled black-eyed beans ground with onion and pepper, whipped until airy and deep-fried in balls, eaten hot for breakfast with pap or bread.
Nigeria
Akara Elepo
A palm-oil-fried akara variation with a deeper colour and roasted, savoury bean flavour.
Haiti
Akasan
Fine cornmeal cooked out with milk, star anise, cinnamon and vanilla into a thick, drinkable porridge served hot in the morning.
South (Cotonou / Porto-Novo / Fon-Yoruba), Benin
Akassa
Fermented corn starch dough shaped into dumplings or porridge; a southern Benin specialty from Ouidah and Porto-Novo; slightly sour; served with sauce goussi or sauce graine.
Norway
Akevitt
The Norwegian name for aquavit, the national spirit with caraway and dill, served with Christmas and festive meals.
Uganda
Akeyo
A named Ugandan greens dish from the north, simmered with onion and groundnut.
Sylhet Division, Bangladesh
Akhni
আখনি
Sylheti pilaf of chinigura rice cooked in a spiced meat stock with potato and dried fruit, wetter and darker than morog polao.
Nagaland, India
Akhuni
Axone
A Naga fermented soybean paste, pungent and savoury, used to season vegetables and stews.