来自世界各地的 281 种美味 traditional 食谱
Dabo is a traditional Ethiopian honey wheat bread, often prepared for special occasions and holidays. Its slightly sweet flavor and soft texture make it a delightful accompaniment to coffee or meals.
A flavorful and hearty dish featuring chicken cooked with green plantains in a rich, savory sauce, often seasoned with local spices.
Yebeg Gored Gored is a traditional Ethiopian dish of raw lamb cubes, marinated and served with spiced clarified butter (niter kibbeh) and a fiery chili powder blend (mitmita). It's similar to kitfo but uses lamb instead of beef and is typically served raw, emphasizing the freshness of the meat. This dish is often prepared for special occasions and celebrations.
A staple Ghanaian dish featuring fermented corn and cassava dough (Banku) served with a flavorful grilled tilapia, often accompanied by a spicy shito (pepper sauce).
A hearty and nutritious stew made with tender Bambara beans, simmered in a rich tomato-based sauce with aromatic spices, served alongside a traditional sorghum tô (porridge). This dish highlights the staple ingredients of Burkina Faso, offering a comforting and flavorful meal.
A traditional Serbian savory pie made with layers of thin filo dough, filled with a mixture of fresh cheese (sir), eggs, and a touch of sour cream, then baked until golden and flaky.
Mbahal Gerrteh is a hearty and flavorful Gambian dish that combines rice with a savory mixture of smoked fish, ground peanuts, and local vegetables. It's a staple, particularly appreciated for its affordability and rich taste, often prepared with ingredients like locust beans, green peppers, and bitter tomatoes.
Fetri Detsi, also known as Okra Soup, is a popular Ewe dish from Ghana, characterized by its unique slimy texture and rich flavor. This version incorporates smoked fish, adding a depth of umami and a delightful smoky aroma. It's a nutritious and satisfying meal often enjoyed on its own or with a starchy accompaniment.
A flavorful and comforting stew originating from the Fante people of Ghana's coast. This dish features fresh fish simmered in a rich tomato and pepper-based sauce, often enhanced with palm oil and local spices. It's a testament to Ghana's coastal culinary heritage.
Chenchén is a traditional Dominican dish made from ground corn, often referred to as 'cracked corn' or 'hominy'. This creamy and savory preparation is enriched with coconut milk, creating a comforting and flavorful meal that can be served as a side dish or a light main course. It's particularly popular in the San Juan de la Maguana region.
A rich and flavorful chicken stew, known as Chu Ganarr in Wolof, this dish is a comforting staple in Gambian cuisine. It features tender chicken simmered in a savory sauce made with tomatoes, onions, garlic, and a hint of spice, often served with white rice.
A staple Gabonese dish made from pounded cassava leaves, enriched with the savory depth of dried shrimp and aromatic vegetables. This hearty and flavorful dish is a cornerstone of Gabonese cuisine, often served with fufu or rice.
A traditional Chilean rolled pork dish, typically made with pork belly seasoned with spices, rolled, and then boiled or baked. It's often served sliced cold or warm with pebre or a simple salad.
Ebbeh is a flavorful and chunky seafood and vegetable stew, a staple in Gambian cuisine. It features a rich blend of fish, vegetables, and palm oil, often with a hint of tamarind for a unique tang.
Himmel und Erde, meaning 'Heaven and Earth,' is a traditional Rhineland dish that beautifully balances the sweetness of apples (heaven) with the earthiness of potatoes (earth). It's typically served with savory blood sausage and caramelized onions, creating a delightful interplay of sweet, savory, and rich flavors.
A hearty and flavorful stew made with fresh okra, palm oil, fish or meat, and a blend of aromatic spices. It's a staple in Gambian cuisine, often served with rice or fufu.
A traditional Northern Vietnamese square sticky rice cake, essential for Lunar New Year (Tết). It features layers of glutinous rice, savory mung bean paste, and seasoned pork belly, all wrapped in dong leaves and boiled for an extended period. The square shape symbolizes the Earth.
A rich and flavorful dish featuring fish cooked in a sauce made from odika, a paste derived from the seeds of the wild mango tree, which imparts a unique chocolate-like flavor. It's often prepared with local spices and served with a starchy side.
Apem, a dish made from boiled and mashed plantains, offers a unique starchy base that is both filling and flavorful. It is traditionally served with a vibrant garden egg stew, which provides a delightful contrast in texture and taste. This combination is a testament to the versatility of plantains and the rich flavors of Ghanaian vegetable stews.
A rich and flavorful soup made from the pulp of palm nuts, often enjoyed with fufu or rice balls. This version focuses on a hearty, meat-inclusive preparation.
Oto is a traditional Ghanaian dish made from boiled and mashed yams, mixed with red palm oil, onions, and seasonings. It's often served with hard-boiled eggs and is a celebratory dish, frequently prepared for birthdays and naming ceremonies.
Whole tilapia, often grilled or fried until crispy, served with a rich and savory groundnut (peanut) sauce, a staple in Ghanaian cuisine.
Kokonte is a hearty, dense dish made from dried cassava flour, often served as a staple. It pairs exceptionally well with the rich and savory palm nut soup (Abenkwan), creating a deeply satisfying and culturally significant meal. The slightly bitter notes of the kokonte are beautifully complemented by the complex flavors of the palm nut soup.
A hearty and flavorful fish stew, a staple along the coast of Guinea-Bissau, showcasing the nation's abundant seafood. It's typically made with palm oil, peppers, and rice.
