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Bay Islands, Belize

Conch Soup

Sopa de caracol

Queen conch simmered in coconut milk with green plantain, yuca and cilantro until the shellfish softens and the broth turns pale and sweet.

Aruba

Conch Stew

Calco Stoba

Calco stoba; a traditional Aruban conch stew; conch meat simmered with onions, green peppers, tomatoes, hot peppers, and white-wine vinegar stock; conch is a shellfish like an oyster with firm, white meat; a popular local seafood dish; a staple of Aruban cuisine; a feature of coastal dining.

Frederiksted, U.S. Virgin Islands

Conch Water

Dark broth soup with conch stewed in large hunks, seasoned with thyme and cloves; a St. Croix specialty particularly associated with Frederiksted; can be eaten alone or used to moisten rice.

Mexico

Conchas

Soft, sweet brioche rolls topped with a crisp, patterned sugar crust that resembles a seashell.

Peru

Conchitas a la Parmesana

Scallops topped with grated parmesan and broiled until bubbling. The scallops stay nearly raw inside. A classic Peruvian appetizer.

Dominican Republic

Conconete

A Dominican coconut cookie made with grated coconut, sugar and warm spice, baked until chewy at the centre and browned at the edges.

Hong Kong

Condensed Milk Bun

煉奶包

A crusty bun toasted hard, sliced and drizzled with sweetened condensed milk — the simplest cha chaan teng sugar hit.

Auvergne-Rhône-Alpes, France

Condrieu

Condrieu is a named French wine appellation associated with Auvergne-Rhône-Alpes, defined by its terroir and regulated style.

Indonesia

Cone Rice

Tumpeng

Javanese ceremonial rice shaped like a mountain cone, surrounded by various dishes symbolizing gratitude and abundance.

Brunei

Cone-shaped Rice Cake

Selurut

Cone-shaped dessert made by mixing rice flour, sago, coconut milk, sugar, and salt, then pouring the mixture into young coconut leaves rolled into slim cones before steaming; a well-loved Bruneian kuih; the cone shape from the coconut leaf wrapper is distinctive; a popular snack at markets.

United States

Coney Dog

A hot dog topped with a fine-ground beef chili and diced onions — the Coney Island and Midwestern drive-in classic.

Guernsey

Conger Eel Soup

La Soupe d'Andgulle

A Channel Islands soup made with conger eel, onions and herbs in a milk broth, with vegetables such as leeks, peas or celery; Jersey and Guernsey recipes vary.

Guadeloupe

Congo Soup

Soup Congo

A traditional Guadeloupean soup; a hearty soup with provisions, meat, and Creole spices; the Congo soup that is a Guadeloupean classic.

Niari-Bouenza (Southern), Republic of the Congo

Congolese Attiéké

Attiéké

Fermented cassava semolina steamed into fluffy, slightly tangy granules; originally from Côte d'Ivoire but now produced in the Bouenza district of Congo.

DR Congo

Congolese Beef Skewers

Kamundele

Beef skewers, the most popular street food of the DRC; small kebab sticks of beef seasoned with local spices and grilled over open charcoal flames; found on almost every busy corner in Kinshasa and Goma; the Congolese name for brochettes; served with fried plantains (makemba) and pili-pili sauce; a quick, affordable, and beloved street food.

DR Congo

Congolese Dough Balls

Mikate

Mikaté are deep-fried dough balls, often made with flour, yeast and sugar and eaten as a snack in the Democratic Republic of the Congo.

DR Congo

Congolese Fried Rice

Loso ya bulayi

Congolese fried rice; listed in Wikipedia's Congolese cuisine; rice cooked with vegetables, meat, and spices in a style influenced by colonial history; a popular dish in urban areas; reflects the fusion of Congolese and European culinary traditions; served as a main dish; the fried rice of the Congo; found at restaurants and street stalls.

DR Congo

Congolese Fufu

Fufu

A smooth, dense dough made from cassava or maize flour and eaten by hand with sauces and stews; a staple in the Democratic Republic of the Congo.

DR Congo

Congolese Hot Sauce

Pili pili

A very hot chili pepper sauce served with nearly everything in the Congo; made from pili-pili peppers, onions, garlic, and oil; occasionally dried and sprinkled on fruit; the Congolese condiment that adds fire to any dish; listed in Wikipedia's Congolese cuisine; the heat of Central African cuisine; found at every table and street stall.

DR Congo

Congolese Mushrooms

Mayebo

A Congolese delicacy of mushrooms, fresh or dried; prepared in tomato sauce, palm oil, or mixed with vegetables; can be prepared in broth or stew; mushrooms are especially prized among the Luba people and seen as a substitute for meat in times of shortage; listed in Chef's Pencil as a Congolese delicacy; a foraged food from the forest; the mushroom dish of the Congo.

DR Congo

Congolese Palm Wine

Malafu

Malafu is palm wine made by naturally fermenting palm sap. In the DRC, it has social and ceremonial importance among Yaka communities of Kwango; freshly collected sap is sweet, while fermentation makes it fizzy and stronger.

DR Congo

Congolese Snails

Mbembe

Snails, a traditional Congolese food; listed in Wikipedia's Congolese cuisine; snails are gathered from the wild and cooked in various ways; a foraged food that reflects the bounty of the Congolese forest; often cooked in sauces with spices and palm oil; a delicacy in some regions; the snail dish of the Congo; an acquired taste.

DR Congo

Congolese Spinach Rolls

Tshomba tsha kabiola

A traditional Congolese dish listed in Chef's Pencil; made from leafy greens rolled and prepared with spices; a specialty of specific regions of the DRC; reflects the diversity of Congolese vegetable dishes; served with fufu or rice; a unique regional specialty; the spinach roll of the Congo; a distinctive traditional dish.

Republic of the Congo

Congolese Termites

Termites

Flying termites collected during the rainy season, roasted or fried until crisp; eaten as a snack or alongside boiled manioc and beans.

Cuba

Congrí

Congrí oriental

A Cuban eastern rice and red beans cooked together with sofrito, a daily and regional classic

Piedmont, Italy

Coniglio all'Arneis

In Piedmont, Coniglio all'Arneis is rabbit braised with Arneis wine, olives, garlic, and herbs.

Liguria, Italy

Coniglio alla ligure

In Liguria, Coniglio alla ligure is rabbit braised with olives, wine, garlic, and herbs.

Italy

Coniglio all’ischitana

In Ischia, Coniglio all’ischitana is rabbit braised with tomato, white wine, garlic, and herbs.

Sicily, Italy

Coniglio in agrodolce

In Sicily, Coniglio in agrodolce is rabbit braised with vinegar, sugar, olives, and herbs.

San Marino

Coniglio in Porchetta

Roast rabbit stuffed with wild fennel, garlic, herbs, and pancetta, then slow-roasted until tender; one of the most traditional Sammarinese recipes; a festive Sunday dish; the fennel gives a distinctive anise flavor; reflects the Republic's rural soul and tradition of rabbit cookery; found at traditional restaurants.

Argentina

Conitos

Conitos de baño

Small cone-shaped chocolates filled with dulce de leche, dipped in dark or milk chocolate. A popular Argentine sweet, sold in kiosks and made at home.

New England, United States

Connecticut-style Lobster Roll

Connecticut-style lobster roll served warm with lobster tossed in melted butter in a toasted split-top bun.

Connacht, Ireland

Connemara Hill Lamb

Free-range hill lamb from the Connemara mountains, a protected EU PGI.

Hong Kong

Conpoy

乾瑤柱

Dried scallop adductor muscle used as a concentrated seafood seasoning in Cantonese soups, congee, sauces, and braises. Hong Kong food-safety guidance treats it as a dried seafood product.

Algarve, Portugal

Conquilhas à Algarvia

Conquilhas à Algarvia is a Portuguese shellfish preparation from Algarve, cooked with olive oil, garlic, and local herbs until the seafood stays tender.

Adelaide, Australia

Continental Roll

Adelaide's oversized bakery sausage roll: a long log of coarsely seasoned sausage meat baked inside puff pastry until deep brown, sold warm by the piece from South Australian bakery counters.