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Philippines

Cassava Cake Bites

Pichi-Pichi

Steamed cassava cake with lye water, cut into pieces and rolled in coconut or topped with cheese and latik.

Fiji

Cassava Chips

Tavioka chips

Cassava sliced thin and fried into hard, salty chips, sold in bags at markets and bus stands.

Paraguay

Cassava Empanada

Pastel Mandi'ó

Cassava dough empanadas filled with seasoned meat, rustic and gluten-free, a popular street food in Paraguay.

South Sudan

Cassava Fritters

Deep-fried patties of grated cassava, sometimes mixed with onions and spices; crispy outside, soft and starchy inside; sold at street stalls and markets; a popular snack in more densely populated areas where cassava is abundant.

Central African Republic

Cassava Fufu

Gozo

A dense, sticky paste of fermented cassava flour cooked into a smooth dough; torn into pieces and used to scoop up sauces and stews across the Central African Republic.

Liberia

Cassava Leaf Plassas

Cassava Leaf Soup

Sierra Leone's beloved cassava leaf stew: finely chopped cassava leaves slowly simmered with red palm oil, groundnuts, ogiri, smoked fish or meat, and scotch bonnet pepper until thick and dark green; a weekly staple eaten over rice.

Liberia

Cassava Leaf Stew

Cassava Leaf

Ground cassava leaves cooked with palm oil, meat or fish into a thick Liberian stew.

Zambia

Cassava Leaves

Katapa

Zambian cassava leaves recipe; cassava leaves pounded and cooked with spices and condiments; takes time to prepare but has a fantastic flavor; a popular relish served with nshima; similar to pondu in DRC and cassava leaf dishes across Central Africa; a nutritious vegetable dish; earthy and rich.

Comoros

Cassava Leaves Stew

Mataba au poisson

Cassava leaves finely chopped and cooked with coconut milk, onions, garlic, ginger, tomatoes, curry powder, nutmeg, and cloves; often includes fish (tuna) or meat; a staple everyday Comorian dish.

South Sudan

Cassava Leaves Stew

Kwang

Thick green stew made from pounded cassava leaves, cooked with peanuts, onions, and spices; slightly bitter; a staple in equatorial South Sudan where cassava grows abundantly; served with rice, kisra, or asida; similar to West African cassava leaf stews.

Trinidad and Tobago

Cassava Pone

Grated cassava, coconut and pumpkin baked with sugar, spice and evaporated milk into a dense, chewy slab.

Gabon

Cassava Porridge

Puree de manioc

Cassava tubers soaked, pounded into a white paste, and cooked into a porridge; served for breakfast or dessert with peanuts, sugar, or salt; a drinkable meal for adults and children.

Papua New Guinea

Cassava Pudding

Poudine manioc

Grated cassava, coconut milk, sugar, and vanilla bake into dense, translucent-chewy pudding slices served across island tables.

Seychelles

Cassava Pudding

Traditional Seychellois pudding made from grated cassava, coconut milk, sugar, and spices; a dense, sweet baked pudding; cassava is a staple of the islands and features in both savoury and sweet dishes; a homestyle dessert found at family gatherings and markets.

Paraguay

Cassava Root

Mandioca

Cassava root, boiled and served as side dish replacing bread, fundamental to the Paraguayan diet, a daily staple.

Paraguay

Cassava Stew

Guiso de Mandioca

Everyday Paraguayan stew of beef simmered with cassava cubes, tomato, onion and ají until the mandioca softens at the edges while holding its shape.

Liberia

Cassava Swallow

Dumboy

Fresh cassava is boiled, stripped of its fibers, pounded in a mortar, and shaped into smooth balls served with pepper soup, palm butter, or another wet stew.

Zambia

Cassava with Groundnuts

Tute Ne Mbalala

Popular Zambian snack of cassava and groundnuts; cassava soaked in water until soft, then roasted and mixed with groundnuts; smoky and nutty; a grab-and-go bite; roasted in some locales and fried in others; a street food that showcases Zambia's cassava crop; filling and inexpensive.

Tunisia

Casse-Croûte Tounsi

The Tunisian fast-food sandwich: a crusty baguette stuffed with tuna or merguez, harissa, egg, olives, and vegetables.

Provence, France

Cassis

Cassis is a named French wine appellation associated with Provence, defined by its terroir and regulated style.

Luxembourg

Cassis de Beaufort

Blackcurrant liqueur made at Beaufort in the Mullerthal since 1922, from fruit macerated in spirit rather than flavoured with syrup.

Lombardy, Italy

Cassoeula

Cassöeula

Lombard winter stew of pork ribs, rind, and sausages with Savoy cabbage, slow-cooked until the cabbage turns dark and silky. A peasant dish from the cold months.

Sardinia, Italy

Cassola

Cassola is a named Italian egg dish from Sardinia, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

Occitanie, France

Cassoulet

Slow-cooked bean casserole with duck confit, Toulouse sausage, and pork from the Southwest.

Pará, Brazil

Castanha-do-Pará

Large Amazonian Brazil nuts sold whole or roasted, with a buttery crunch and a strong regional identity.

Lazio, Italy

Castel Gandolfo Wine

Vino di Castel Gandolfo

Castel Gandolfo wine is a Lazio wine from vineyards around the papal summer estate in the Alban Hills, where volcanic soils overlook Lake Albano; its papal association is cultural, not Vatican production.

Kyushu, Japan

Castella

カステラ

A moist sponge cake introduced by Portuguese missionaries to Nagasaki in the 16th century.

Piedmont, Italy

Castelmagno

Piedmontese semi-hard cow's milk cheese with a hint of sheep or goat, aged in caves. Often served with honey or used in gnocchi.

Spain

Castilian Garlic Soup

Sopa De Ajo

Castilian garlic soup with bread and egg.

Castile and León, Spain

Castilian Roast Lamb

Cordero Asado

Castilian roast lamb, broader and more common than lechazo.

Barcelona, Spain

Catalan Baked Salt Cod

Bacallà a la llauna

Bacallà a la llauna is Barcelona salt cod floured, fried, and finished with tomato, garlic, paprika, and parsley.

Catalonia, Spain

Catalan Broad Bean Stew

Faves a la Catalana

Faves a la Catalana are broad beans stewed with onion, herbs, and seasonal meat in a Catalan dish.

Catalonia, Andorra

Catalan Christmas Stew

Escudella i carn d'olla

A traditional Catalan stew with large pasta shells (galets), a pilota meatball, and a variety of meats and vegetables, served as soup then solids.

Catalonia, Spain

Catalan Coca Flatbread

Coca

A Catalan flatbread or pastry, sweet or savory, topped with candied fruit, pine nuts, cream, or vegetables, the star of Catalan baking.

Catalonia, Spain

Catalan Cream

Crema catalana

Catalonia's custard dessert flavored with cinnamon and lemon zest, topped with sugar that is caramelized with a hot iron to form a crisp crust.

Catalonia, Spain

Catalan Glass Bread

Pan De Cristal

Thin, ultra-crispy Catalan "glass bread".