Lebanon
Akkawi Cheese
عكاوي
A white brined cheese, smooth and squeaky, soaked to remove salt before eating and used in flatbreads and sweet pastries.
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Karnataka, India
Akki Roti
ಅಕ್ಕಿ ರೊಟ್ಟಿ
A Karnataka flatbread made from rice flour and vegetables. It is a rural breakfast staple.
Jordan
Akkoub
عكوب
Wild spiny thistle whose stems are stripped of thorns and stewed with lamb or yoghurt, foraged only in spring.
Cotonou, Benin
Aklui
A traditional porridge from fermented corn starch (mawê) with granules; served with milk, sugar, and sometimes coconut; a Cotonou breakfast specialty; sweet and comforting.
Madagascar
Akoho sy Sakamalao
Chicken braised with ginger, garlic and Malagasy spices for a fragrant rice-side dish.
Comoros
Akoho sy Voanio
Chicken pieces simmered in coconut milk with onions, tomatoes, ginger, garlic, turmeric, and cumin; a Malagasy-origin dish slow-cooked until the sauce reduces to a thick golden gravy; a beloved Comorian chicken curry.
Kelantan, Malaysia
Akok
Akok is a Kelantanese baked custard made with eggs, coconut milk, flour and palm sugar.
Accra, Ghana
Akotonshi
Crab shells filled with crabmeat cooked with onion, tomato, pepper and spice, then baked or grilled.
Greece
Akoumia
Ακούμια
Santorini spoon sweets of tiny citron-lime fruits candied whole in syrup and served one or two on a small dish with water and coffee.
Togo
Akoumé
The most revered Togolese staple: a smooth, thick corn porridge made from ground maize and fermented cassava, stirred over heat until it sets into a firm, elastic mass; eaten with the fingers and used to scoop rich sauces.
Central African Republic
Akpakpa
Protein-rich seeds from certain cucurbits, ground into a thickening paste for soups and stews; known as akpakpa in the Central African Republic and used much like egusi across West Africa.
Benin
Akpan
A fermented maize drink with a yogurt-like consistency; white and slightly acidic; a ceremonial drink; sometimes called 'Beninese yogurt'; sold in bags at markets.
Togo
Akpan
A sweet, fermented maize pudding from Togo with a slightly sour, creamy flavour and a pale yellow colour; served as a dessert or snack, sometimes with sugar and evaporated milk.
Ghana
Akpeteshie
Sodabi
Palm wine or sugarcane juice distilled locally into a rough, strong clear spirit.
Côte d'Ivoire
Akpi
Djansang seeds toasted and ground into a thickening, faintly bitter paste that goes into palm-nut and okra sauces.
Liberia
Akpi
Aromatic African nut used as a thickener and seasoning in Liberian soups and sauces.
Togo
Akpladjo
Togolese fermented corn dough shaped into soft balls and served swimming in a hot, spicy sauce made with palm oil, tomato, and smoked fish; a comforting everyday dish in the south.
Ghana
Akple
Ewe staple of corn dough and cassava dough cooked together, softer and lighter than banku.
Haiti
Akra
Grated malanga root beaten with epis, scotch bonnet and a little flour, then dropped in spoonfuls into hot oil.
Alaska, United States
Akutaq
An Alaska Native dessert of whipped animal fat or shortening folded with berries, sometimes with fish, roots, or snow, served frozen.
Denmark
Akvavit
Aquavit
A Danish national spirit, distilled from potato and grain, flavored with caraway, dill, and herbs.
Equatorial Guinea
Akwadu
Baked bananas or plantains doused in melted butter, baked until golden, drizzled with orange or lemon juice, brown sugar, and honey, then topped with shredded coconut; a common breakfast or dessert.
Black Sea Region, Turkey
Akçaabat köftesi
A Black Sea köfte from Akçaabat: minced beef shaped by hand and grilled over charcoal.
Western Sahara
Al Aych
Al Aych is a Sahrawi barley porridge: dchicha is boiled until soft, then enriched with sweet milk, dahan, butter, or olive oil.
Mauritania
Al-Aïch
Chicken and bean stew flavored with dried fish, served with aïch couscous — small balls of maize or millet flour cooked in the stew broth; a complete one-pot meal that combines protein, starch, and the umami of dried fish in a single dish.
Madinah, Saudi Arabia
Al-Bakaya Dates
البكاية
Al-Bakaya Dates are Medina dates with very high sweetness and delicate fruit, historically difficult to cultivate because of perishability.
Al-Jawf, Saudi Arabia
Al-Bukayla
البكيلة
Al-bukayla, the Hijazi fenugreek-and-greens dish eaten with bread, is a named regional preparation.
Eastern Province, Saudi Arabia
Al-Hassawi Rice
أرز حساوي
Al-Hassawi Rice is a red-grained variety cultivated in the Al-Ahsa oasis, with nutty flavor and firm grains that hold their shape.
Mauritania
Al-keçra
Flat galette of wheat or barley flour cooked in an oven or buried in hot sand (hofra); the everyday bread of Moor nomads, eaten torn and soaked in meat sauce or stew; the sand-baking method gives a distinctive earthy flavour.
Jazan, Saudi Arabia
Al-Maghsh
المغش
Jazan Maghsh is a slow-cooked Saudi meat and vegetable dish prepared in a heavy pot until the pieces are tender.
Bahrain
Al-Mudalal
المدلل
Rice cooked with herbs and mixed with small pieces of chicken, finished with a special butter prepared specifically for this dish — a festive Bahraini rice preparation.
Northern Borders, Saudi Arabia
Al-Mulayhiya
المليحية
Al-Mulayhiya combines rice, lamb, meat broth, and dried yogurt called jameed, garnished with parsley and pine nuts in the Northern Borders.
Qatar
Al-Qars Al-Uqaili
القرص العقيلي
Thin dough cooked until golden brown, then sliced into circular pieces — a popular Qatari dessert known for its delicate, crisp texture.
Aseer, Saudi Arabia
Al-Radhifa
الرضيفة
Radhifa is an Asir meal of ghee, salt, fresh milk, and flour, served hot with a creamy texture and strong ghee flavor.
Najran, Saudi Arabia
Al-Ruqsh
الرقش
Al-Ruqsh is a Najran dish of hand-torn thin bread poured with meat broth and topped with lamb in a granite serving dish.
United States
Alabama Slammer
A sweet, fruity highball of amaretto, sloe gin, and orange juice, sometimes with a splash of gin, shaken over ice.