n
Alternative form of aavakaaya [A variety of pickle from Southern India, particularly popular in the states of Andhra Pradesh and Tamil Nadu. It is composed primarily of dried mango pickled in powdered mustard, red chili powder (dried, sometimes roasted, and powdered), salt, sesame oil, and fenugreek.]
n
Alternative spelling of accra [A spicy fritter, originally from Ghana but now typically from Haiti.]
n
(India, Indian cooking) potato
n
Fermented cassava pulp, a side dish in the cuisine of Côte d'Ivoire.
n
Alternative form of aavakaaya [A variety of pickle from Southern India, particularly popular in the states of Andhra Pradesh and Tamil Nadu. It is composed primarily of dried mango pickled in powdered mustard, red chili powder (dried, sometimes roasted, and powdered), salt, sesame oil, and fenugreek.]
n
Gram flour, as used in Indian and Burmese cuisine.
n
(India) A crispy Indian snack made from moth beans, gram flour, and spices.
n
Any similar sour soup made of other ingredients such as sorrel, cabbage, hogweed
n
A similar dish rolled in banana leaves.
n
Dumplings made with a deep-fried batter of rice, yeast, sugar, eggs, and flour, part of Creole cuisine.
n
A traditional Balinese and Javanese sweet made with rice flour or sago noodles and coconut milk
n
A moist blend of vegetables and spices ground together and used as a base for curries, especially in Thai and Cambodian cuisines.
n
Alternative spelling of fufu [A dish of boiled, mashed cassava mixed with plantain, yams, or other starchy vegetables, common as food in West and Equatorial Africa and the Caribbean. Sold in speciality stores (US) in dry powdered or granulated form.]
n
Alternative spelling of fufu [A dish of boiled, mashed cassava mixed with plantain, yams, or other starchy vegetables, common as food in West and Equatorial Africa and the Caribbean. Sold in speciality stores (US) in dry powdered or granulated form.]
n
A dish of boiled, mashed cassava mixed with plantain, yams, or other starchy vegetables, common as food in West and Equatorial Africa and the Caribbean. Sold in speciality stores (US) in dry powdered or granulated form.
n
A cornmeal dish from the Caribbean, usually made with okra and served with salt fish, shellfish, or chicken; variant recipes are also known as coo-coo (coocoo) or cou-cou (coucou).
n
Alternative form of fungee [A cornmeal dish from the Caribbean, usually made with okra and served with salt fish, shellfish, or chicken; variant recipes are also known as coo-coo (coocoo) or cou-cou (coucou).]
n
Alternative form of fungee [A cornmeal dish from the Caribbean, usually made with okra and served with salt fish, shellfish, or chicken; variant recipes are also known as coo-coo (coocoo) or cou-cou (coucou).]
n
A West African food made from fried mashed cassava tubers.
n
The frying of cassava to produce garri (West African food).
n
Alternative spelling of ghee [A type of clarified butter used in South Asian cooking; usli ghee.]
n
Alternative spelling of kimchi [A Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned, and stored in sealed containers to undergo lactic acid fermentation.]
n
Alternative form of gochujang [A condiment based on red chili, used in Korean cuisine.]
n
A Korean dish of fern or bracken tops typically served with bibimbap
n
(India, informal) Idli podi/milagai podi; ground-up dry spices mixed with oil and ghee and served alongside idli or dosa.
n
(Philippines) A bean-filled pastry.
n
A Sri Lankan pancake made from a fermented batter of rice flour, coconut milk, and palm toddy or yeast.
n
A West African condiment made from fermented locust beans.
n
An Indian salad of chopped tomatoes, cucumbers, onions, and sometimes chili peppers.
n
Alternative form of kaffir corn [The cultivated species of sorghum, Sorghum bicolor, used as a food for people and animals and in ethanol production.]
n
(New Zealand, informal) food
n
A Laotian snack made from freshwater green algae.
n
Alternative form of kampyo [Dried shavings of calabash used in Japanese cuisine.]
n
(Philippines) A snack made from salted dried plums.
n
Alternative spelling of kimchi [A Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned, and stored in sealed containers to undergo lactic acid fermentation.]
n
Alternative form of nol-kole [(India, obsolete) kohlrabi]
n
An Indonesian dessert made with sugar, coconut milk, and pandanus leaf.
n
A Hawaiian dessert made from baked or steamed grated taro corms and either coconut meat or coconut milk.
n
(rare) A dish, popular in Burma, consisting of pickled or fermented tea leaves (encountered in the West especially as tea leaf salad).
n
A Hawaiian dish of pork or fish etc. wrapped in taro leaf.
n
Alternative form of lahpet [(rare) A dish, popular in Burma, consisting of pickled or fermented tea leaves (encountered in the West especially as tea leaf salad).]
n
A traditional Asian food made of glutinous rice, coconut milk and salt, cooked in a hollow bamboo stick lined with banana leaves to prevent sticking.
n
Alternative form of lahpet [(rare) A dish, popular in Burma, consisting of pickled or fermented tea leaves (encountered in the West especially as tea leaf salad).]
n
Alternative form of Maconochie [(historical) A tinned stew of sliced turnips, carrots, and potatoes in a thin broth, a widely-used food ration for British soldiers in front-line trenches during World War I.]
n
An Indian dish of such lentils cooked with onion, garlic, tomatoes and spices.
n
(archaic) A West Indian food fish (Malacanthus plumieri), a type of tilefish.
n
Alternative form of matoke [Mashed boiled bananas or plantains, a staple food in Uganda.]
n
(India, cooking) Alternative form of methi (“fenugreek”) [(India, cooking) fenugreek]
n
A condiment resembling guacamole but with different ingredients.
n
Alternative form of moimoi [(Nigeria) A Yoruba steamed or boiled pudding made from black-eyed beans.]
n
Obsolete form of mulligatawny (“Indian soup”). [An Indian soup having a meat base and curry seasoning.]
n
(US) A sweet, tangy, reddish-orange condiment found in Chinese takeout restaurants in the Washington, DC area.
n
Any of the types of more or less viscous, spicy, chili-based sauces typical of Thai cuisine.
n
A chewy, translucent jelly produced by the fermentation of coconut water, a delicacy of the Philippines.
n
Alternative form of oncom [A traditional staple food of West Javan (Sundanese) cuisine in Indonesia, similar to tempeh, and usually made from the by-products from the production of other foods.]
n
Alternative form of horchata [A sweet beverage variously made with rice, chufa or morro seeds (or, historically, barley), water, sugar, and cinnamon, and sometimes with milk.]
n
Alternative form of panakam [An Indian drink made with jaggery and ginger.]
n
(food) A cucumber salad; a Szechwan dish composed of smashed cucumbers with a garlic and sauce dressing.
n
A small, flat, sweet rice cake eaten in the Philippines.
n
A lentil variety of papadam.
n
Sago congee, a staple food of native people in Maluku and Papua.
n
(Bengal) panipuri; an Indian snack with spice infused water and other topping are stored in a fried, thin ball.
n
A flat, unleavened bread made from wheat flour; the rounds are cut in half, and may be made into pockets or used with a dip such as taramosalata, houmous or tzatziki.
n
A sweet or savoury Indian rice dish.
n
Uncommon spelling of papadam. [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
n
(neologism) jjapaguri/chapaguri; a dish made from the combination of two Korean instant noodle brands.
n
Alternative form of rubaboo [A basic stew or porridge based on peas and/or corn.]
n
A Philippine layered dessert made with rice flour and coconut milk.
n
Alternative form of som tam [green papaya salad, a Thai dish of sliced sour fruits and vegetables, as green papayas, tomatoes, etc., and other ingredients, as lime, palm sugar, chilis, garlic, dried shrimps, fried peanuts, etc., which are pounded together in a mortar.]
n
Alternative spelling of suji [(South Asia) Wheat that is granulated but not pulverized; a kind of semolina.]
n
A West African condiment prepared from crushed and fermented seeds (usually African locust beans or soybeans).
n
A traditional Chinese snack of candied fruit.
n
A small edible ball made primarily from tapioca starch; used in bubble tea.
n
A coconut dessert pudding from Puerto Rico.
n
Alternative form of tom kha gai [A Thai soup or curry of chicken, coconut milk, galangal, and other spices.]
n
Alternative form of vindaloo [A blend of chilis, tamarind, ginger, cumin, and mustard seeds, originally from Goa.]
n
A blend of chilis, tamarind, ginger, cumin, and mustard seeds, originally from Goa.
n
A Middle Eastern seasoning, having the herb as the main ingredient, with sumac (or other tart-flavored equivalent) and sesame seeds.
Note: Concept clusters like the one above are an experimental OneLook
feature. We've grouped words and phrases into thousands of clusters
based on a statistical analysis of how they are used in writing. Some
of the words and concepts may be vulgar or offensive. The names of the
clusters were written automatically and may not precisely describe
every word within the cluster; furthermore, the clusters may be
missing some entries that you'd normally associate with their
names. Click on a word to look it up on OneLook.
Our daily word games Threepeat and Compound Your Joy are going strong. Bookmark and enjoy!
Today's secret word is 7 letters and means "Group with shared political goals." Can you find it?