worldcuisines/food-kb-v1.1 huggingface dataset:
Zoervleis
Category: stew (meat stew)
Cuisine: Belgian, Dutch
Associated cuisines: Belgian, Dutch
Area: Limburg
Countries: Belgium, Netherlands
Region: Western Europe
Other names: fr - French: Zoervleis
li - Limburgish: Zoervleisj
nl - Dutch: Zuurvlees

This dish is a regional meat dish traditionally made with horse meat, but nowadays beef is commonly used. The meat is marinated in vinegar and often accompanied by french fries.
Alicot
Category: stew (poultry)
Cuisine: French
Associated cuisines: French
Area: Southern France
Countries: France
Region: Western Europe
Other names: ca - Catalan: Alicot
es - Spanish: Alicot
fa - Persian: الیکوت
fr - French: Alicot
ja - Japanese: アリコ

This dish is a stew made of the cheapest parts of poultry, slowly simmered.
Kadyos, baboy, kag langka
Category: soup (pork soup)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Western Visayas
Countries: Philippines
Region: South Eastern Asia

This dish is a pork soup or stew with pigeon peas, pork, and jackfruit used as the three main ingredients. The soup is also traditionally soured with batuan fruits.
Kadyos, manok, kag ubad
Category: soup (chicken soup)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Western Visayas
Countries: Philippines
Region: South Eastern Asia

This dish is a pork soup or stew with pigeon peas, pork, and jackfruit used as the three main ingredients. This dish does not use a souring agent, and uses chicken and banana pith instead.
Linat-an
Category: stew (pork stew)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Visayas, Mindanao
Countries: Philippines
Region: South Eastern Asia

The dish is a traditional pork stew. It characteristically uses pork ribs (or other bony cuts of pork) boiled and simmered until very tender, lemongrass, string beans, and starchy ingredients for a thicker soup (usually taro).
Lobby
Category: stew, casserole (beef stew, vegetable stew)
Cuisine: British
Associated cuisines: British
Area: North Staffordshire, Leigh, Liverpool
Countries: United Kingdom
Region: Northern Europe
Other names: ja - Japanese: ロビー

The dish is a traditional stew or casserole, containing corned beef, potatoes and onion.
Lunggoi Katsa
Category: stew (goat stew)
Cuisine: Tibetan
Associated cuisines: Tibetan
Area: Tibet
Countries: Bhutan, China, India, Nepal, Pakistan
Region: Southern Asia

The dish is composed of stewed sheep's head, with curry, fennel, monosodium glutamate and salt.
Molagoottal
Category: stew (vegetable stew)
Cuisine: Indian
Associated cuisines: Indian
Area: South India
Countries: India
Region: Southern Asia
Other names: ta - Tamil: மொளகூட்டல்

The dish is a stew with coconut and lentils as a base.
Spanish fricco
Category: stew (meat stew, sour cream)
Cuisine: German
Associated cuisines: German
Area: Westphalia
Countries: Germany
Region: Western Europe
Other names: de - German: Spanisch Fricco

The dish is a hearty dish prepared primarily using diced beef, potatoes and onions, typically in a cream soup base prepared using butter and sour cream.
Sonofabitch stew
Category: stew (beef stew)
Cuisine: American
Associated cuisines: American
Area: Western United States
Countries: United States
Region: Northern America

The dish is a cowboy dish. Various recipes exist for this beef stew, and some sources say its ingredients may vary according to whatever is on hand.
Sagamite
Category: stew (assorted stew)
Cuisine: American
Associated cuisines: American
Area: Native America
Countries: United States
Region: Northern America
Other names: fr - French: Sagamité

The dish is made from hominy, cornmeal, or Indian corn and grease (from animal fat).
Rubaboo
Category: stew, porridge (stew, porridge)
Cuisine: Canadian
Associated cuisines: Canadian
Area: Rupert's Land
Countries: Canada
Region: Northern America
Other names: es - Spanish: Rubaboo

The dish is is traditionally made of peas and/or corn, with grease (bear or pork) and a thickening agent (bread or flour) that makes up the base of the stew. Pemmican and maple sugar were also commonly added to the mixture.
Qoiri
Category: stew (mutton stew)
Cuisine: Tibetan
Associated cuisines: Tibetan
Area: Tibet
Countries: Bhutan, China, India, Nepal, Pakistan
Region: Southern Asia

The dish is a stew made with mutton chops, flour, shredded wheat, chillies, dry curd cheese, water, and salt.
Mulligan stew
Category: stew (meat stew, vegetable stew)
Cuisine: American
Associated cuisines: American
Area: United States
Countries: United States
Region: Northern America
Other names: de - German: Mulligan Stew
mwl - Mirandese: Mulligan stew
pt - Portuguese: Mulligan stew
ru - Russian: Маллиган стью
uz - Uzbek: Mulligan-Styu

The dish is broadly defined as a stew made of odds and ends or any available ingredients.
Ollada
Category: casserole (casserole)
Cuisine: French
Associated cuisines: French
Area: Roussillon
Countries: France
Region: Western Europe
Other names: ca - Catalan: Ollada
es - Spanish: Ollada
eu - Basque: Ollada
fr - French: Ouillade
ms - Malay: Ollada
sq - Albanian: Ollada

The dish is a stew of potatoes, beans and cabbage or turnips.
Pepper pot soup
Category: stew (beef tripe)
Cuisine: American
Associated cuisines: American
Area: Philadelphia
Countries: United States
Region: Northern America
Other names: zh - Chinese: 费城胡椒羹

This dish is a thick stew of beef tripe, vegetables, pepper and other seasonings.
Ostrich stew
Category: stew (poultry)
Cuisine: South African
Associated cuisines: South African
Area: Oudtshoorn
Countries: South Africa
Region: Southern Africa
Other names: vi - Vietnamese: Thịt đà điểu

This dish is a stew prepared using ostrich meat as a primary ingredient. The meat can be diced into cubes, and leg meat from the ostrich is sometimes used.
Caldillo de perro
Category: soup (fish soup)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Andalusia
Countries: Spain
Region: Southern Europe
Other names: es - Spanish: Caldillo de perro
fr - French: Caldillo de perro

This dish is a fish soup made with hake, garlic, olive oil, lemons, and oranges. It is customarily served with sour orange juice.
Zoque
Category: soup (cold soup)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Malaga
Countries: Spain
Region: Southern Europe
Other names: es - Spanish: Zoque
fr - French: Zoque

This dish is a cold soup that has red vegetables, such as tomatoes, red pepper, and carrot, as its main ingredients. It is usually served with ham or shrimp.
Sopa de gato
Category: soup (mixed soup)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Spain
Countries: Spain
Region: Southern Europe
Other names: en-simple - Simple English: Sopa de gato
es - Spanish: Sopas de gato
fr - French: Sopa de gato

This dish is a very thick soup served hot. Typical ingredients in the dish's preparation include water, bread, oil, garlic and salt.
Noppe
Category: stew (vegetable stew)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Niigata
Countries: Japan
Region: Eastern Asia
Other names: ja - Japanese: のっぺい汁
ko - Korean: 놋페이
uk - Ukrainian: Ноппе

The dish is a traditional stew served throughout Japan generally made from left-over vegetable parts, sauteed or boiled in sesame oil.
Purin
Category: dessert (pudding)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: كريم كراميل
ast - Asturian: Flan
bg - Bulgarian: Крем карамел
ca - Catalan: Flam
de - German: Flan
el - Greek: Κρέμα καραμελέ
eo - Esperanto: Flaŭno
es - Spanish: Flan
eu - Basque: Flan
fa - Persian: کرم کارامل
fr - French: Crème caramel
gl - Galician: Flan
he - Hebrew: קרם קרמל
hy - Armenian: Կարամելային պուդինգ
it - Italian: Crème caramel
ja - Japanese: カスタードプディング
jv - Javanese: Crème karamèl
kn - Kannada: ಕ್ರೀಮ್ ಕ್ಯಾರಮೆಲ್
ko - Korean: 크렘 카라멜
la - Latin: Cramum calamellum
nb - Norwegian Bokmål: Karamellpudding
pt - Portuguese: Flan
ru - Russian: Карамельный пудинг
sq - Albanian: Krem karamel
sv - Swedish: Brylépudding
tl - Tagalog: Leche flan
tr - Turkish: Krem karamel
uk - Ukrainian: Карамельний пудинг
uz - Uzbek: Karamelli puding
vi - Vietnamese: Bánh flan
war - Waray: Leche flan
yue - Cantonese: 焦糖布甸
zh - Chinese: 焦糖布丁

The dish is custard pudding.
Gionbō
Category: sweets (dried persimmon)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Hiroshima, Kyoto, Japan
Countries: Japan
Region: Eastern Asia
Other names: eo - Esperanto: Gionbō
fa - Persian: گیونوبو
ja - Japanese: 祇園坊
pt - Portuguese: Gionbō

This sweet is made using a particular variety of dried persimmon, and has the filling made from a soft form of rice cake with bean jam, then sprinkling white sugar over it.
Gyūhi
Category: rice, sweets (rice cake)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: eo - Esperanto: Macunojukio
fa - Persian: گیوهی
it - Italian: Gyūhi
ja - Japanese: 求肥
ko - Korean: 규히
uk - Ukrainian: Гюхі
vi - Vietnamese: Gyūhi

This sweet is a softer variety of rice cake, which is made from either glutinous rice itself or from glutinous rice flour.
Chinese flaky pastry
Category: pastry (flaky pastry)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia

The dish is a form of unleavened flaky pastry. There are 2 versions, but both forms require creating two doughs: a "water" dough and an "oil" dough. The "water" dough requires mixing of flour, oil or fat, and warm water at a ratio of 10:3:4, while the "oil" dough requires direct mixing of flour and oil or fat at a ratio of 2:1 or 3:1, which provides for a crumbly mouthfeel and rich flavour. The two types of dough are systematically folded and rolled out to form multiple laminated layers of flaky dough, filled with various fillings, and baked at a temperature between 180 and 220 °C (356 and 428 °F)
Colston bun
Category: bread (sweet bun)
Cuisine: English
Associated cuisines: English
Area: Bristol
Countries: England
Region: Northern Europe

The dish is a sweet bun made of a yeast dough flavoured with dried fruit such as currants, candied peel, and sweet spices.
Currant bun
Category: bread (sweet bun)
Cuisine: European
Associated cuisines: Northwestern European
Area: Northwestern Europe
Countries: Belgium, France, Germany, Ireland, Luxembourg, Netherlands, United Kingdom
Region: Northern Europe
Other names: es - Spanish: Currant bun
fr - French: Krentenbol
nds-NL - Low Saxon: Krentenplassien
nl - Dutch: Krentenbol
pl - Polish: Krentenbol
sq - Albanian: Simitja me rrush

The dish is a sweet bun that contains currants or raisins.
London bun
Category: bread (sweet bun)
Cuisine: British
Associated cuisines: British
Area: United Kingdom
Countries: United Kingdom
Region: Northern Europe
Other names: sq - Albanian: Simite londineze

The dish is a square-shaped bun made of rich yeast dough flavored with currants and candied peel topped with white sugar icing or crystallised sugar.
Spiced bun
Category: bread (sweet bun)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: es - Spanish: Pan bon

The dish is a sweet bun to which spices were added during the baking process.
Penny bun
Category: bread (bun)
Cuisine: English
Associated cuisines: English
Area: England
Countries: England
Region: Northern Europe
Other names: ko - Korean: 페니 번
pl - Polish: Drożdżówka

The dish is a small bread bun or loaf.
Rum roll
Category: bread (sweet bread)
Cuisine: American
Associated cuisines: American
Area: Washington
Countries: United States
Region: Northern America

The dish is a sweet yeast bread topped with rum frosting and sometimes including raisins or currants.
Pebete
Category: bread (bun)
Cuisine: Argentinian, Uruguayan
Associated cuisines: Argentinian, Uruguayan
Area: Argentina, Uruguay
Countries: Argentina, Uruguay
Region: South America
Other names: es - Spanish: Pebete
id - Indonesian: Pebete

The dish is a soft oval bun made of wheat flour with a thin brown crust, rather like a fatter hot dog roll. It is often used to make a sandwich, typically filled with cheese, cured meat, tomato and mayonnaise
Iced bun
Category: bread (bread roll)
Cuisine: British
Associated cuisines: British
Area: United Kingdom
Countries: United Kingdom
Region: Northern Europe
Other names: ja - Japanese: アイスバン

The dish is a bread bun with a white or pink icing sugar glaze covering the top. The dough may be enriched (made with eggs, milk, and butter) or simply an oblong bread roll.
Fläsklägg med rotmos
Category: meat (pork)
Cuisine: Swedish
Associated cuisines: Swedish, German
Area: Sweden
Countries: Sweden
Region: Northern Europe

The dish consists cured ham hock is cooked for one to two hours together with onions, carrots, and allspice or similar vegetable. Rutabaga, potatoes and carrots are then diced and cooked soft in the broth, then drained and mashed. It may be served with different kinds of mustard; the preferred one is a traditional sweet mustard.
Amish preaching soup
Category: soup (bean soup)
Cuisine: American
Associated cuisines: American
Area: United States
Countries: United States
Region: Northern America

The dish is a type of bean soup. Some versions are prepared with beans and ham hocks.
Khanom khai
Category: dessert (dessert)
Cuisine: Thai
Associated cuisines: Thai
Area: Thailand
Countries: Thailand
Region: South Eastern Asia
Other names: th - Thai: ขนมไข่

The dish  is made from egg, sugar and flour. It is crispy on the outside and soft on the inside. The taste of the dessert is similar to cake, whereas its texture is rougher because of the different types of flour and the different proportion of ingredients.
Eggs Beauregard
Category: egg (boiled egg, fried egg)
Cuisine: American
Associated cuisines: American
Area: American South
Countries: United States
Region: Northern America

The dish was once made with hard boiled eggs served in cream sauce, but in modern times the term is used for a dish of biscuits and gravy with fried egg and sausage.
Shirred eggs
Category: egg (baked egg)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: ast - Asturian: Güevos al platu
ca - Catalan: Ous al plat
en-simple - Simple English: Shirred eggs
es - Spanish: Huevos al plato
fr - French: Œufs cocotte
id - Indonesian: Telur panggang
ja - Japanese: シャードエッグ
jv - Javanese: Endhog panggang
ru - Russian: Яйцо кокот

The dish is eggs that have been baked in a flat-bottomed dish; the name originates from the type of dish in which it was traditionally baked. An alternative way of cooking is to crack the eggs into individual ramekins, and cook them in a water bath. It is eggs that have been baked in a gratin dish with a flat bottom.
Balila
Category: vegetable (chickpea)
Cuisine: Levantine
Associated cuisines: Levantine
Area: Levant
Countries: Cyprus, Israel, Jordan, Lebanon, Palestine, Syria
Region: Western Asia
Other names: ar - Arabic: بليلة
arz - Egyptian Arabic: بليله
es - Spanish: Balila
sw - Swahili: Balila

The dish consists of chickpeas that have been boiled along with lemon juice, garlic, and various spices. It is served as a hot assorted dish.
Yun dou juan
Category: beans (beans)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Beijing
Countries: China
Region: Eastern Asia

This dish is a traditional dish made by boiling kidney beans and then steaming them. The beans are crushed into a paste, shaped into rectangles, layered with bean paste, and rolled up; the rolls are then sliced into smaller pieces for serving.
Ulava charu
Category: soup (bean soup)
Cuisine: Andhra
Associated cuisines: Indian
Area: Andhra Pradesh
Countries: India
Region: Southern Asia

This dish is a soup like dish made with horse gram. The horse gram is boiled in water with salt, then strained from the soup before serving.
Purtumute
Category: stew (beans stew)
Cuisine: Peruvian
Associated cuisines: Peruvian
Area: Peru
Countries: Peru
Region: South America

The dish is prepared by stewing several types of beans and corn, seasoned made with coriander.
Chouriço doce
Category: meat (blood sausage, pork sausage)
Cuisine: Portuguese
Associated cuisines: Portuguese, Brazilian
Area: Portugal
Countries: Portugal
Region: Southern Europe
Other names: pt - Portuguese: Chouriço doce

This dish is a blood sausage prepared with pig blood, brown sugar or honey, cashew nuts and spices.
Kulen
Category: meat (pork sausage)
Cuisine: Croatian, Serbian
Associated cuisines: Croatian, Serbian
Area: Baranja, Bačka, Slavonia, Syrmia
Countries: Croatia, Serbia
Region: Southern Europe
Other names: az - Azerbaijani: Kulen
bs - Bosnian: Slavonski kulen
ca - Catalan: Kulen
cs - Czech: Kulen
de - German: Kulen
el - Greek: Κούλεν
fi - Finnish: Kulen
fr - French: Kulen
he - Hebrew: קולן
hr - Croatian: Slavonski kulen
hy - Armenian: Կուլեն
jv - Javanese: Kulén
mk - Macedonian: Кулен
nl - Dutch: Kulen
ru - Russian: Кулен
sr - Serbian: Кулен
uk - Ukrainian: Кулен

The sausage is made of minced pork.
Head cheese
Category: meat (terrine)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: bg - Bulgarian: Саздърма
de - German: Presswurst
es - Spanish: Queso de cabeza
fr - French: Fromage de tête
hu - Hungarian: Disznósajt
hy - Armenian: Զելց
id - Indonesian: Head cheese
it - Italian: Testa in cassetta
ja - Japanese: フロマージュ・ド・テート
jv - Javanese: Kèju endhas
li - Limburgish: Preskóp
ltg - Latgalian: Golvys sīrs
nb - Norwegian Bokmål: Sylte
nl - Dutch: Hoofdkaas
pt - Portuguese: Cabeça de xara
ru - Russian: Зельц
sl - Slovenian: Tlačenka
sr - Serbian: Шваргла
uk - Ukrainian: Кендюх
vi - Vietnamese: Giò thủ

This dish is a cold cut terrine or meat jelly. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich.
Calabacitas con puerco
Category: meat (pork)
Cuisine: Mexican
Associated cuisines: Mexican
Area: Mexico
Countries: Mexico
Region: Central America
Other names: es - Spanish: Calabacitas con puerco
tr - Turkish: Calabacitas con puerco

This dish consists of pork that is sauteed in butter, oil or in its own fat. Garlic, onion, black pepper, salt and chilis are added, and left on the fire until everything is cooked. Chopped red tomato, corn grains, bay leaf, cumin and black pepper are then added. All this is boiled until the meat is tender. Chopped pumpkin or zucchini is added until finally cooked. This dish is usually served with refried beans and red rice.
Chilorio
Category: meat (pork)
Cuisine: Mexican
Associated cuisines: Mexican
Area: Sinaloa
Countries: Mexico
Region: Central America
Other names: es - Spanish: Chilorio
pt - Portuguese: Chilorio
tr - Turkish: Chilorio

This dish is generally made from pork fried in chili sauce.
Cajeta de piña y plátano
Category: paste (fruit paste)
Cuisine: Mexican
Associated cuisines: Mexican
Area: Mexico
Countries: Mexico
Region: Central America

This dish is a sweet fruit paste made with crushed pineapple and mashed bananas blended with sugar syrup and baked until a thick, dark brown paste is obtained.
Frijoles Puercos
Category: beans, stew (beans stew)
Cuisine: Mexican
Associated cuisines: Mexican
Area: Mexico
Countries: Mexico
Region: Central America
Other names: tr - Turkish: Frijoles puercos

This dish is characterized by blended beans stewed with lard, chile pepper, chorizo, Chihuahua cheese.
Rauchkäse
Category: cheese (cheese, smoked cheese)
Cuisine: German
Associated cuisines: German
Area: Germany
Countries: Germany
Region: Western Europe
Other names: es - Spanish: Rauchkäse
pt - Portuguese: Rauchkäse

This is a type of smoked cheese, known for being semi-soft with a smoky brown rind. It is typically smoked using birch or spruce woods.
Balyk
Category: fish (smoked fish)
Cuisine: Turkish
Associated cuisines: Russian, Turkish
Area: Russia
Countries: Russia
Region: Eastern Europe
Other names: el - Greek: Μπαλίκ
es - Spanish: Balyk
fr - French: Balyk
pl - Polish: Bałyk
ru - Russian: Балык
uk - Ukrainian: Балик

The dish is the salted and dried soft parts of fish, usually coming from large valuable species. Over time, the term was applied to smoked fish of this kind.
Bijajica
Category: sweets, snack (cookies)
Cuisine: Brazilian
Associated cuisines: Brazilian
Area: Santa Catarina
Countries: Brazil
Region: South America
Other names: pt - Portuguese: Bijajica

The dish is made by cassava starch, eggs, and sugar, fried in lard.
Manjar branco
Category: dessert (pudding, coconut pudding)
Cuisine: Brazilian
Associated cuisines: Brazilian
Area: Brazil
Countries: Brazil
Region: South America

The dish is pudding mold with coconut extract.
Sač
Category: meat, vegetable (baked meat, baked vegetable)
Cuisine: Turkish
Associated cuisines: Turkish
Area: Balkan Peninsula, Turkey
Countries: Turkey, Albania, Bulgaria, Bosnia and Herzegovina, Croatia, Greece, Montenegro, North Macedonia, Serbia, Slovenia
Region: Western Asia
Other names: bs - Bosnian: Sač
cs - Czech: Sač
de - German: Sač
es - Spanish: Sač
fa - Persian: ساچ
it - Italian: Sač
ka - Georgian: საჩი
mk - Macedonian: Вршник
ms - Malay: Sač
ru - Russian: Сач
sq - Albanian: Saçi
sr - Serbian: Сач
tr - Turkish: Sac
uk - Ukrainian: Сач

The dish refer to a dish made of meat, vegetable and potatoes, baked in it.
Fusi
Category: pasta (pasta)
Cuisine: Croatian, Slovenian
Associated cuisines: Croatian, Slovenian
Area: Istria
Countries: Croatia, Slovenia
Region: Southern Europe
Other names: ar - Arabic: فوسي
fr - French: Fusi
hr - Croatian: Fuži
it - Italian: Fusi istriani
ja - Japanese: フージ
ko - Korean: 푸지
pl - Polish: Fuži

The dish is a diagonally striped shaped pasta, usually served with veal, onions, tomato paste, and white wine.
Bacalhau com natas
Category: fish (salted cod, salted fish, cod)
Cuisine: Portuguese
Associated cuisines: Portuguese
Area: Portugal
Countries: Portugal
Region: Southern Europe
Other names: eu - Basque: Bacalhau com natas
fr - French: Bacalhau com natas
pt - Portuguese: Bacalhau com natas

The dish is made of salted cod baked with onions, diced potatoes, and double cream.
Bacalhau com todos
Category: fish (boiled fish, cod)
Cuisine: Portuguese
Associated cuisines: Portuguese
Area: Portugal
Countries: Portugal
Region: Southern Europe
Other names: es - Spanish: Bacalhau com todos
fr - French: Bacalhau com todos

The dish is made of boiled codfish, vegetable such as potato, carrots and cabbage, and hard-boiled eggs.
Paio
Category: meat (pork loin, sausage)
Cuisine: Spanish, Portuguese, Brazilian
Associated cuisines: Spanish, Portuguese, Brazilian
Area: Spain, Portugal, Brazil
Countries: Spain, Portugal, Brazil
Region: Southern Europe
Other names: he - Hebrew: פאיו
pt - Portuguese: Paio

The dish is a smoked sausage with pork loin meat, seasoned with garlic, salt, and pepper.
Chanfana
Category: meat (roasted meat)
Cuisine: Portuguese
Associated cuisines: Portuguese
Area: Portugal
Countries: Portugal
Region: Southern Europe
Other names: es - Spanish: Chanfana
pt - Portuguese: Chanfana

The dish is a old goat meat roasted in wood-fired ovens.
Caravane cheese
Category: cheese (camel milk, cheese)
Cuisine: Mauritanian
Associated cuisines: Mauritanian
Area: Mauritania
Countries: Mauritania, Senegal
Region: Western Africa
Other names: fr - French: Caravane
pt - Portuguese: Caravane
Lauzinaj
Category: sweets (almond)
Cuisine: Arab
Associated cuisines: Arab
Area: Saudi Arabia
Countries: Saudi Arabia
Region: Western Asia
Other names: fa - Persian: لوزینه
tr - Turkish: Levzine

This dish is an almond-based confection by blending crushed sugar and almonds with rosewater, and rolling it in thin dough. The finished pastry would be drenched in rosewater-flavored simple syrup and garnished with crushed pistachio.
Catatos
Category: meat (fried insect)
Cuisine: Angolan
Associated cuisines: Angolan
Area: Uíge, Northwestern Angola
Countries: Angola
Region: Middle Africa
Other names: pt - Portuguese: Catato
vi - Vietnamese: Catatos

The dish is made with fried caterpillars and garlic. It is often served over rice.
Maboké
Category: fish (roasted fish)
Cuisine: Centrafrican
Associated cuisines: Central African, African
Area: Central Africa
Countries: Central African Republic, Congo
Region: Middle Africa
Other names: en-simple - Simple English: Maboké
sw - Swahili: Maboké

It is a fish dish, with roasted spices, wrapped in banana leaf.