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Senegal

Café Touba

Coffee roasted with Guinea pepper and cloves, ground and brewed through a cloth, served very sweet in small cups.

Philippines

Cagayan Noodle Dish

Pancit Batil Patong

Pancit Batil Patong is a Cagayan-style noodle plate served with minced meat, a fried egg, and a separate egg-and-meat broth.

Peru

Caigua

A hollow Andean vegetable stuffed or sliced into Peruvian soups, stir-fries and salads.

Provence, France

Cailles aux raisins (Quail with grapes)

Cailles aux raisins are quails browned and braised with grapes, producing tender poultry and a sweet-savory pan sauce.

Auvergne-Rhône-Alpes, France

Caillette

Meat and vegetable pate wrapped in caul fat from Ardeche.

Brazil

Caipirinha

Brazil's national cocktail made with cachaça, muddled lime, and sugar, served over ice in a short glass. The vodka-based variant is the caipiroska.

Costa Rica

Cajeta

Cajeta de coco

Coconut candy balls made with condensed milk, coconut, butter, and graham crackers, a traditional Costa Rican sweet treat.

Mexico

Cajeta

A thick caramel spread made by slowly cooking sweetened goat's milk until rich, brown, and deeply flavored.

Brazil

Caju

The cashew fruit, a yellow-red pear-shaped peduncle with a sweet, astringent juice, with the nut attached at the bottom.

New Orleans, United States

Cajun Popcorn

Fried crawfish tails dusted in seasoned cornmeal — a Louisiana appetizer despite the name.

Brazil

Cajuzinho

A peanut and condensed milk truffle shaped like a small cashew, coated in sugar and topped with a cashew nut, a classic Brazilian party sweet.

Piaui, Brazil

Cajuína

Crystal-clear cashew juice clarified to strip its tannin, then baked in sealed bottles until the sugars caramelize to amber — Piauí's IPHAN-registered heritage drink.

Mexico

Calabacitas a la mexicana

Zucchini sautéed with corn, tomato, and onion — a simple, colorful side dish.

Mali

Calabash Nutmeg

Muscade de calebasse

Calabash nutmeg (Monodora myristica), a West African spice; listed in What The World Eats as a core spice of Mali; the seeds are grated and used to season soups, stews, and sauces; has a nutmeg-like flavor but more pungent; a traditional West African spice; used in soumbala-based sauces; the nutmeg of West Africa.

United States

Calabash-Style Seafood

A North Carolina coast style of lightly battered, deep-fried seafood named for the town of Calabash.

Patagonia, Argentina

Calafate Berry

Calafate

A small, dark-blue Patagonian berry from the calafate shrub, eaten fresh or in jams, ice cream, and cocktails. Local legend says whoever eats calafate will return to Patagonia.

French Guiana

Calalou Guyanais

An Easter dish with smoked meat and/or shrimp, pig tails, and spinach (siguine/taro leaves); made with land crabs; served with white rice; different from Caribbean callaloo; a Creole tradition of French Guiana.

Martinique

Calalou Soup

Calalou

A traditional peasant soup made with a mix of herbs known as herbages (purslane, spinach, taro leaves, okra, and French thyme); those who prefer a more decadent version may add pork or crab; the calalou that is a Martinican peasant classic.

Dominican Republic

Calalú

A Dominican soup of African origin with taro leaves (yautía), okra, pork, and seafood, simmered with coconut milk. A coastal and southern specialty, rich and earthy.

Philippines

Calamansi Juice

A refreshing juice from Philippine limes (calamansi), sweetened and served cold, the national citrus drink.

Marche, Italy

Calamari alla marchigiana

In the Marche, Calamari alla marchigiana is squid braised with tomato, onion, parsley, and white wine.

Tuscany, Italy

Calamari in zimino

In Tuscany, Calamari in zimino is squid braised with tomato, onion, parsley, and white wine.

Nouvelle-Aquitaine, France

Calamars à la basquaise

Calamars à la basquaise are squid simmered with tomatoes, peppers, onions, and Espelette-style seasoning.

Aragon, Spain

Calanda Peach

Melocoton de Calanda

A protected designation peach from Calanda, Teruel, known for exceptional quality, large size, and a sweet, aromatic flavor, hand-thinned on the tree.

Friuli-Venezia Giulia, Italy

Calandraca

In Friuli, Calandraca is Trieste beef-and-potato stew with onion, tomato, and paprika.

Potosí, Bolivia

Calapurca

Kalapurka

A pre-Hispanic Andean soup of corn, meat, and potatoes thickened by a heated stone, prepared in highland Potosí and Arica during cold-weather celebrations.

United States

Calas

A New Orleans breakfast fritter of rice and yeast batter, fried until golden and dusted with powdered sugar.

Catalonia, Spain

Calcots

Large spring onions from Catalonia, grilled over an open flame until charred, then peeled and dipped in romesco or salvitxada sauce at calcotada feasts.

Italy

Caldaro

In Italy, Caldaro is Abruzzo fish soup with assorted fish, tomato, garlic, and parsley.

Portugal

Caldeirada

Caldeirada de enguias

Fisherman's fish stew with layered fish, potatoes, tomatoes, peppers, and white wine.

Angola

Caldeirada de Cabrito

Goat stewed with potato, onion, tomato, wine and bay into a heavy casserole eaten on Independence Day.

Brazil

Caldeirada de Peixe

A Brazilian Amazonian fish stew of tambaqui or other river fish simmered with tomatoes, onions, peppers and potatoes. Eaten with rice and farofa in the north.

Brazil

Caldeirada de Tucunaré

Amazonian fish stew of whole tucunaré pieces simmered with tomatoes, onions, peppers and coriander, stirred with cassava flour into pirão.

Chile

Caldillo de Congrio

Hearty fish soup made with conger eel, onions, garlic, tomatoes, carrots, and cream, a Chilean coastal specialty.

Brazil

Caldinho de Feijão

A small cup of thin, smoky black bean broth served as a starter in Brazilian bars, often with diced sausage, bacon, coriander and a splash of cachaça.

Ecuador

Caldo de Bolas de Verde

An Ecuadorian soup of green plantain balls stuffed with meat, in a savory broth with peanuts and vegetables, a coastal classic.