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BalineseBase genepThe complete Balinese spice paste: shallot, garlic, four rhizomes, chilli, candlenut, shrimp paste and warm spices, ground together.Tastes very hot, rich and saltyBe its first cook →MinahasanBrenebonA thick soup of red kidney beans with pork, nutmeg and clove, a Minahasan descendant of Dutch brown-bean soup.Be its first cook →GoanXacutiChicken or mutton in a dark, complex sauce of grated coconut and a long list of whole spices, all roasted until brown and ground together.Tastes hot and richBe its first cook →GoanBebincaA tall cake of many thin layers — coconut milk, egg yolks, sugar and flour, with ghee between them — each baked under a grill before the next is poured.Tastes very sweet and very richBe its first cook →Sri LankanWatalappanA steamed custard of kithul jaggery, coconut milk and eggs, spiced with cardamom and nutmeg and topped with cashews.Tastes very sweet and richBe 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 →
NigerianPuff-puffSoft, round balls of sweet yeasted dough, deep-fried until brown and puffed — street snack and party food.Tastes sweetBe its first cook →Cape MalayDenningvleisLamb braised slowly with onions, bay leaves and allspice, soured with tamarind and sweetened a little.Tastes very rich and brightBe its first cook →ItalianTortellini in brodoTiny rings of fresh egg pasta around a filling of pork, mortadella, prosciutto and parmesan, served in a clear meat broth.Tastes savouryBe 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 →NigerianPuff-puffSoft, round balls of sweet yeasted dough, deep-fried until brown and puffed — street snack and party food.Tastes sweetBe its first cook →Cape MalayDenningvleisLamb braised slowly with onions, bay leaves and allspice, soured with tamarind and sweetened a little.Tastes very rich and brightBe its first cook →ItalianTortellini in brodoTiny rings of fresh egg pasta around a filling of pork, mortadella, prosciutto and parmesan, served in a clear meat broth.Tastes savouryBe its first cook →That's everything for that word. The index stops when it runs out.