The complete directory
14,757 foods match this view. Search local names, narrow the map, or follow a category.
Chad
Poisson Séché
Dried, salted, and smoked fish from Lake Chad and the Chari River; a preservation method for riverine communities; rehydrated and cooked into sauces; a protein source for communities far from fresh fish; intensely flavored and long-lasting; fish is consumed everywhere in Chad.
Chad
Boeuf Frit
Chadian fried beef; beef cut into strips or cubes and deep-fried; crispy outside, tender inside; seasoned with salt, chili, and spices; a popular street food and snack; beef is one of the most common meats in Chad; sold at roadside stalls and markets.
Chad
Poisson Braisé
Fresh fish from Lake Chad and the Chari River, grilled whole over charcoal; capitaine (Nile perch) is the most prized; skin blistered and golden; served with lime wedges and chili; a popular street food and restaurant dish; fish is consumed everywhere in Chad.
Chad
Kawal
Chadian fermented wild leaves; leaves pounded and fermented in pits for weeks; used as a meat substitute and flavoring; a traditional preservation method; pungent and intensely savory; a protein source during lean times; one of the ten essential Chadian sauces when cooked.
Chad
Maharagwe
Chadian red bean stew; red beans are part of the diet in southern Chad; beans slow-cooked with onions, tomatoes, and spices; a protein-rich dish; sweet and savory; served with boule or rice; a staple of southern Chad where agriculture is more prevalent.
Chad
Bilbil
Artisanal millet beer; very popular in southern Chad and northern Cameroon; brewed by fermenting millet in water; cloudy, sour, and low in alcohol; the traditional alcoholic drink of southern Chad; drunk at celebrations and social gatherings; a shared tradition across the Chad-Cameroon border.
Chad
Daraba
Traditional Chadian stew with okra, tomatoes, sweet potatoes, eggplant, leafy greens, and peanut butter; okra thickens the stew naturally; peanuts add a creamy, nutty depth; a vegetarian dish sometimes enriched with meat or fish; served with boule or rice; a TasteAtlas-listed must-try.
Chad
La Bouillie
Traditional Chadian breakfast cereal served hot; made with rice or wheat combined with milk, flour, and peanut butter; boiled to a thick consistency; ingredients vary by household; a comforting morning staple; a TasteAtlas-listed must-try; the breakfast that fuels Chad's mornings.
Chad
Thé Tchadien
Sweet, spiced tea brewed strong with plenty of sugar; sometimes flavored with mint or ginger; served in small glasses; the social drink of Chad; drunk at gatherings, markets, and homes; a legacy of Arab and Sahelian tea culture; poured from height to create a foam.
Afghanistan
چای سبز
Green tea brewed with cardamom and served in small handleless bowls, sweetened with a sugared almond held in the cheek.
Tanzania
Tea leaves boiled directly in milk with ginger, cardamom and sugar until thick.
China
毛氏红烧肉
A Hunan version of red-braised pork belly, caramelised with rock sugar and soy sauce until glossy, with chilli and star anise, Mao Zedong favourite dish.
Saint Lucia
Premium rum from St Lucia Distillers; a higher-end expression of the Bounty line; aged for a smoother, more complex flavour; a favourite among rum connoisseurs; the Chairman's Bounty of Saint Lucia; a premium sipping rum; an aged rum.
La Paz, Bolivia
Chairo paceño
An Altiplano soup with lamb or beef, chuño (freeze-dried potatoes), carrots, onions, and herbs, a smoky and hearty classic.
Uruguay
Postre Chajá
Sponge cake soaked in syrup, layered with peaches, whipped cream and dulce de leche and covered in crumbled meringue.
Kazakhstan
Чак-чак
Tatar fried-dough mound tossed in honey and piled like a pinecone, crisp outside and syrup-soaked within; wedding-table centrepiece in Kazan.
Afghanistan
چکه
Yoghurt strained through cloth into a thick, tart cream, seasoned with garlic and mint and served over almost everything.
South Africa
A South African spicy vegetable relish of onions, tomatoes, carrots, beans, garlic, and chili, served with pap or bread. A national and township staple, spicy and savory, a braai and comfort companion
Algeria
شخشوخة
Thin rougag flatbread torn into small pieces and soaked in a red lamb and chickpea stew heavy with paprika and dried mint.
India
चकली
A spiral-shaped, crispy snack made from rice and gram flour, popular during Diwali. It is savory and crunchy.
Tadjourah, Djibouti
Fresh tomato, onion and green-pepper salad dressed with lemon and oil; a simple Djibouti side sold at Tadjourah street stalls.
Nepal
चाकु
Sugarcane or palm jaggery is reduced into a dark, chewy Nepali confection, often shaped with sesame or nuts.
Guam
Chalakiles is a Chamorro chicken soup thickened with toasted, ground rice and coloured with achote; coconut milk may be stirred in.
Israel
חלה
Braided egg-enriched loaf baked for Shabbat, torn rather than cut, and blessed with salt before the meal begins.
Afghanistan
چلو
Long-grain rice parboiled, drained and steamed with oil until the grains stay entirely separate and a crust forms at the bottom.
Peru
Air-dried salted lamb from the southern Andes, used to deepen soups and stews.
Kyrgyzstan
Чалпак
Soft discs of dough fried flat until puffed, served hot with cream, honey, or jam at breakfast.
Mexico
Small, thick corn tortillas fried until crisp, then topped with shredded meat, salsa, onion, and crumbled cheese.
Mauritius
Rhum de Chamarel
An agricultural rum distilled at Chamarel from fresh cane juice pressed on site rather than from molasses.
Tocantins, Brazil
A Tocantins beef-shank stew slowly cooked until gelatinous and served with rice, cassava or hot sauce.
Malawi
Tilapia (Oreochromis species) from Lake Malawi, the country's most prized freshwater fish; usually grilled, fried, or cooked in a simple tomato stew and served with nsima.
Chitral, Pakistan
چمبوروغ
Chitrali drink of dried apricots soaked and pressed into a thick, tart juice, drunk cold through the summer.
Israel
חמין
Overnight stew of meat, beans, barley or rice and whole eggs left in a low oven from Friday afternoon so it can be eaten hot on Shabbat without cooking.
Andorra
Isard
Stew of Pyrenean chamois, a true Andorran mountain speciality.
Guam
Tunu
Chamorro barbecue uses chicken or ribs marinated in soy sauce, vinegar, lemon, sugar, onion, and garlic before wood-fire grilling.
Guam
Bistek
Chamorro bistek uses thin beef slices simmered or marinated with vinegar, annatto, onion, garlic, and black pepper before rice service.
