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What cooks here have made, and the classics they come from.
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Classics on the shelf that no one here has made yet. See them on the map →
MinangkabauGulaiA turmeric-yellow coconut curry — fish, goat, jackfruit or offal — and the first stage on the road to rendang.Be its first cook →YunnanRubingA firm fresh cheese of goat's milk, pressed into blocks, then sliced and fried or grilled until golden, and eaten with salt and pepper or sugar.Tastes mostly fat and mildBe its first cook →BengaliKosha mangshoGoat meat fried slowly with onion, ginger, garlic and yoghurt until the masala turns dark and clings — Bengal's Sunday mutton, eaten with luchi or rice.Be its first cook →RajasthaniLaal maasMutton cooked in ghee and yoghurt with a great many dried red chillies, garlic and whole spice — fiery, deep red and often smoky.Tastes very rich and mildBe its first cook →South IndianHyderabadi biryaniMarinated goat or chicken layered raw under half-cooked basmati, with saffron, fried onion and mint, then sealed and cooked slowly on dum.Tastes mild and brightBe its first cook →
NigerianPepper soupA thin, fiery broth of goat, catfish or chicken, fragrant with a ground blend of West African spices.Be its first cook →MexicanBirriaGoat or beef marinated in a paste of dried chillies, vinegar and spice, cooked slowly until it falls apart, and served in its own rich broth.Tastes mild and brightBe its first cook →JamaicanCurry goatGoat on the bone, seasoned overnight and stewed slowly with Jamaican curry powder, allspice, thyme and scotch bonnet.Tastes hotBe its first cook →That's everything for that word. The index stops when it runs out.