n
A spicy fritter, originally from Ghana but now typically from Haiti.
n
A South Asian curry made from mutton and potatoes in a casserole
n
(South Africa) sour milk
n
(Ghana) A Ghanaian food made from palm nut soup and cornmeal.
n
Alternative letter-case form of arborio [A variety of short-grained starchy rice with a white dot at the center of each grain, commonly used in risotto.]
n
A small dish of food served with cooked rice in Korean cuisine.
n
A type of curry, in which the onions and spices are cooked in oil with no water
n
A kind of mochi cake eaten in Hawaii.
n
A transparent Asian noodle made from starch (such as mung bean starch, sweet potato or yam starch, potato starch, cassava starch, or canna starch) and water.
n
A Caribbean soup made of chicken, vegetables, and spices.
v
(Guyana, cooking) To add hot oil and spices (especially garlic) to food
n
(Guyana) A Guyanese dish made with rice, meat, and peas.
n
A Korean sweet made of sugar and baking soda.
n
A sweet, sticky toffee-like confection made from coconut milk, jaggery, and rice flour, found in Southeast Asia and the Indian subcontinent.
n
A traditional Chinese sweet similar to halva or cotton candy made from fine white sugar, peanuts, desiccated coconut, white sesame seeds, corn syrup and glutinous rice flour.
n
Nicaraguan (fried) food generally.
n
(US) A dessert salad made from rice, crushed pineapple, and whipped cream, often decorated with maraschino cherries.
n
In Tibetan cuisine, a pancake made with barley flour, yak butter, dry cheese curds and sugar.
n
(US) A dish of rice and beans in the Southern United States, based on traditional West African dishes.
n
(African-American Vernacular) A spicy, heavily-peppered sausage.
n
A traditional food of South America, consisting of masa harina dough and corn slowly cooked in oil.
n
rice noodles, as prepared in the cuisines of South India and Sri Lanka
n
A blend of a variety of spices and herbs used in Italian cooking.
n
A ball of mashed plantain and corn dough which is then fried.
n
The feast eaten as part of Kwanzaa celebrations.
n
(Uganda) A traditional breakfast dish consisting of a sauce containing legumes and offal to which a staple such as cassava or matoke (“mashed boiled bananas or plantains”) is added, all cooked in the same pot.
n
An Indian mutton curry prepared in a sauce of curd and hot spices.
n
An African meat stew thickened with ground peanuts.
n
(Nigeria) Any commercially made bouillon cube
n
(cooking) An Indian cream made by heating and then cooling non-homogenized whole milk and then skimming off the resulting fatty layer.
n
A Japanese sweetener, a clear sticky liquid made by converting starch to sugars.
n
A Japanese rice cake made from glutinous rice.
n
(South Africa) A spicy sauce made of onions, garlic, tomato and tabasco sauce, often as an accompaniment to steak.
n
Alternative form of mooncake [A rich, dense Chinese pastry traditionally filled with lotus seed paste and nowadays with a variety of other fillings, usually eaten during the Mid-Autumn Festival (on the 15th day of the eighth month of the Chinese lunisolar calendar; early September to early October).]
n
Alternative form of chazuke [A simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice.]
n
A Korean dish of boiled glutinous rice, proso millet, sorghum, black beans, and red beans traditionally eaten at Daeboreum, the first full moon of the lunar year.
n
A Mexican snack made from white bread dipped in a red guajillo pepper sauce and filled with potatoes and chorizo.
n
Small edible balls made primarily from tapioca starch; used in bubble tea.
n
A food made from meat which has been dried and beaten into a paste, mixed with berries and rendered fat, and shaped into little patties.
n
A traditional Thai seasoning made by fermenting fish with rice bran or roasted rice powder and salt for a long period.
n
A creamy Samoan dessert of ripe bananas mashed with coconut cream.
n
(South Africa) A form of porridge made from maize meal.
n
A sweet rice-flour ball, usually filled with red bean paste, traditionally consumed on Tomb Sweeping Day in China
n
A dish of rice made with tomatoes, soul food from South Carolina.
n
Alternative form of ramen [Soup noodles of wheat, with various ingredients (Japanese style)]
n
A Chinese snack of fried batter bound together with a stiff sugar syrup, similar in structure to the Rice Krispie square.
n
(countable) A spicy tomato sauce, often including onions and hot peppers.
n
(Trinidad and Tobago) A savoury stew of Trinidad and Tobago.
n
rice noodles, as prepared in the cuisines of Sri Lanka and South India
n
(South Africa) stiff porridge
n
A traditional desert of Thailand, composed of a lightly fermented glutinous rice.
n
A type of savoury Chinese cake made from flour and taro, often topped with fried shallots and chopped spring onions, served either steamed or pan-fried.
n
A Mexican dish of fried, sliced unripe plantain.
n
A cone-shaped rice dish of Indonesia.
n
An Afro-Brazilian dish made with bread, shrimp, coconut milk, peanuts and palm oil mashed into a creamy paste.
n
(cooking) A kind of stew or curry eaten in Ethiopia and Eritrea.
n
Alternative form of yukhoe [One of a variety of hoe (raw dishes in Korean cuisine), which are usually made from raw ground beef seasoned with various spices or sauces.]
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