n
A dessert made of shredded coconuts and tropical fruits such as pineapples and oranges; some recipes also include ingredients such as marshmallow and cream.
n
(cooking) The liquid left over from boiling chickpeas or similar beans, or from a can of chickpeas.
n
A type of Japanese pickle.
n
(Caribbean, Jamaica) A dessert made from shelled and parched corn pounded into powder.
n
A pickle made from grated unripe papaya, popular in the Philippines.
n
(India) A type of wholegrain flour from the Indian subcontinent.
n
(Jamaica) Alternative form of bammy (“cassava flatbread”) [(Jamaica) Jamaican cassava flatbread.]
n
(Jamaica) Jamaican cassava flatbread.
n
(Philippines) A Philippine snack made by coating a deep-fried banana in caramelized brown sugar, served on a skewer.
n
A form of chickpea, or the flour made from it
n
(South Africa) A spicy South African chutney.
n
(Jamaica) A hard confection made with grated coconut and ginger.
n
A type of currant from southern Greece.
n
A spicy soup or stew made from such leaves.
n
(chiefly US) A dish made with chili peppers and other ingredients, such as beans and beef.
n
A sweet or savory but usually spicy condiment, originally from eastern India, made from a variety of fruits and/or vegetables, often containing significant amounts of fresh green or dried red chili peppers.
n
A usually cubed preserve made by fermenting and then cooking coconut water, used as a dessert
n
A Barbadian food made from mashed okra and cornmeal.
adj
Cooked or flavoured with curry.
n
(Japan) Roux with curry powder.
n
A woven square food basket of Jamaica.
n
(cooking) A Rajput method of smoking food that uses ghee dripped onto a live coal.
n
A form of kimchi made from radish and a type of cabbage.
n
Alternative form of duckanoo [A Caribbean dessert made with sweet potato, coconut, spices and brown sugar, all tied up in a banana leaf.]
n
(Nigeria) A Yoruba soup made from this vegetable.
n
(Caribbean, Jamaica, uncountable) Fried cornbread.
n
A South Asian folk medicine, a brown powder given to relieve constipation in babies.
n
A type of clarified butter used in South Asian cooking; usli ghee.
n
A sweet Indian preserve made with rose petals and sugar.
n
Synonym of Pickelhering (its French equivalent)
n
A dish from Peru, usually including rice, meat, olives, hard-boiled egg, and spices, wrapped in bijao (macaw-flower) leaves and then boiled.
n
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
The Japanese variation of the Korean dish kimchi, which usually has a milder flavor.
n
Alternative form of gochugaru [A red pepper powder used in Korean cuisine.]
n
A (range of) food product(s) made from the plant, including a flour and a gelatin, used to make noodles and candies, and as a food supplement for weight reduction.
n
Any of various pastes of herbs and spices used as a base for many Khmer dishes.
n
A fiery Trinidadian relish made from unripe mango pulp and spices.
n
(Philippines) Solid coconut curds, the byproducts of coconut oil production.
n
Any small ROSCA in Africa
n
A chutney made with mango, raisins, vinegar, lime juice, onion, and spices.
n
A variety of rice from northern Italy.
n
Split red or orange lentils.
n
Alternative form of matoke [Mashed boiled bananas or plantains, a staple food in Uganda.]
n
A kind of soup made with romaine lettuce.
n
(Kenya) A dish similar to mashed potatoes, but also containing maize and beans.
n
A fermented cereal porridge from West Africa, typically made from maize, sorghum, or millet.
n
Meat, breadfruit, and vegetables cooked in coconut milk.
n
The national dish of Grenada, consisting of meat, breadfruit, and other vegetables slow-cooked in coconut milk until all the coconut milk is absorbed.
n
(Caribbean) A steamed dish of cornmeal, flour, fruit, etc. wrapped in a banana leaf.
n
A spicy relish resembling ajvar, commonly used as a summer spread in Bosnia, Bulgaria, Serbia and Macedonia. The traditional ingredients include aubergines, tomatoes, peppers, onion, garlic, and seasonings.
n
(Philippines) Chinese spinach
n
Obsolete form of poi (“food made from pounded roots”). [(Hawaii) The traditional staple food of Hawaii, made by baking and pounding the kalo (or taro) root, and reducing it to a thin paste, which is allowed to ferment.]
n
(Malaysia, Singapore) Rice porridge; congee.
n
(obsolete) A foodstuff made in Sri Lanka by preserving the jellied pulp of the palmyra palm fruit.
n
Rice wrapped and boiled in a casing made of woven coconut leaves.
n
A sticky, dense food item made from rice flour, popular in parts of East Asia.
n
(countable) a salad that uses the leaves of this plant as its main ingredient
n
(India) Fine flour; semolina or suji.
n
An Ainu dish of salmon that is frozen outdoors, sliced like sashimi, and served with soy sauce and water peppers.
n
A Caribbean stew of meat or fish (typically mackerel) with reduced coconut milk, yam, tomato, onion and seasonings.
n
Alternative spelling of sagamité [Hulled Indian corn, or a stew made of this.]
n
Vegetables or herbs to be used in a salad.
n
(Guyana) A type of coconut jelly roll.
n
A spicy Georgian sauce made with tomato paste, cilantro, garlic, vinegar, pepper, and spices.
n
(US) A Chinese savory, unleavened pancake folded with oil and green scallions.
n
(attributive) Describes a form of curry made with mustard seeds.
n
A Thai-style hot sauce, typically made from sun-ripened chili peppers, vinegar, garlic, sugar and salt.
n
(chiefly Cebu) Ground cocoa shaped into a disc; used mainly for making sikwate.
n
Any of various dipping sauces served with Japanese food, typically based on soy sauce.
n
Tuna in solid (unflaked) form, packed in olive oil.
n
A dish made in the West Indies by beating boiled plantain in a wooden mortar until it is soft.
n
African cornmeal porridge
n
Synonym of ghee (“clarified butter used in South Asian cooking”)
n
A paste of burnt garlic and onion with herbs, from India; a type of masala.
n
A pungent green Japanese condiment made from the plant Eutrema japonicum (syn. Wasabia japonica).
n
A traditional Native American berry sauce.
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