worldcuisines/food-kb-v1.1 huggingface dataset:
Bichak
Category: pastry (turnover, fried pastry)
Cuisine: Uzbek, Tajik, Afghan, Middle Eastern, Moroccan
Associated cuisines: Uzbek, Tajik, Afghan, Middle Eastern, Moroccan
Area: Uzbekistan, Tajikistan, Afghanistan, Middle East, Morocco
Countries: Uzbekistan, Tajikistan, Afghanistan, Morocco
Region: Central Asia
Other names: ig - Igbo: Bichak
pt - Portuguese: Bichak
ru - Russian: Бичак

This dish is a stuffed baked or fried pastry that comes in different forms (round, triangle, quadrangle) appetizer.
Yassa
Category: meat (spicy dish)
Cuisine: Senegalese
Associated cuisines: Senegalese
Area: Senegal
Countries: Senegal
Region: Western Africa
Other names: ca - Catalan: Yassa
ckb - Central Kurdish: یاسا
de - German: Yassa
es - Spanish: Yassa
eu - Basque: Yassa
fr - French: Yassa
hy - Armenian: Յասսա
ig - Igbo: Yassa
it - Italian: Yassa
ko - Korean: 야사
nl - Dutch: Yassa
nn - Norwegian Nynorsk: Yassa
ru - Russian: Ясса
uk - Ukrainian: Ясса
zh - Chinese: 亞薩

This dish is a spicy dish prepared with onions and either marinated poultry, marinated fish or marinated lamb.
Waterblommetjiebredie
Category: meat, stew (meat, stew)
Cuisine: South African
Associated cuisines: South African
Area: Western Cape
Countries: South Africa
Region: Southern Africa
Other names: af - Afrikaans: Waterblommetjiebredie
id - Indonesian: Waterblommetjiebredie
ig - Igbo: Waterblommetjiebredie
jv - Javanese: Waterblommetjiebredie
ru - Russian: Ватербломметьибреди

This dish is made of meat, typically lamb, stewed together with the Aponogeton distachyos flowers.
Wat
Category: stew (meat stew)
Cuisine: Ethiopian, Eritrean
Associated cuisines: Ethiopian, Eritrean
Area: Ethiopia, Eritrea
Countries: Ethiopia, Eritrea
Region: Eastern Africa
Other names: am - Amharic: ወጥ
ca - Catalan: Wat
de - German: Wot
es - Spanish: Wat
fa - Persian: وت
fr - French: Wat
hy - Armenian: Ուոտ
ig - Igbo: Wat
it - Italian: Wat
ja - Japanese: ワット
jv - Javanese: Wat
ko - Korean: 워뜨
nb - Norwegian Bokmål: Wat
nl - Dutch: Wat
pt - Portuguese: Wot
ru - Russian: Уот
zh - Chinese: 沃特

This dish is a stew that may be prepared with chicken, beef, lamb, a variety of Vegetable, spice mixtures.
Usban
Category: meat (sausage)
Cuisine: Tunisian, Libyan
Associated cuisines: Tunisian, Libyan
Area: Tunisia, Libya
Countries: Tunisia, Libya
Region: Northern Africa
Other names: ar - Arabic: عصبان
es - Spanish: Usbán
fr - French: Osban
he - Hebrew: עסבנה
id - Indonesian: Usban
ig - Igbo: Usban
ja - Japanese: オスベーン
sw - Swahili: Usban

This dish is a traditional kind of sausage stuffed with a mixture of rice, herbs, lamb, chopped liver and heart. This dish is usually served alongside the main meal of rice or couscous, often on special occasions.
Umngqusho
Category: corn, beans (dried corn, beans)
Cuisine: South African
Associated cuisines: South African
Area: Eastern Cape
Countries: South Africa
Region: Southern Africa
Other names: af - Afrikaans: Noesj
ig - Igbo: Umngqusho
xh - Xhosa: Umngqusho
zu - Zulu: Isitambu nobhontshisi

This dish is based on dried corn and sugar beans, usually served with hard body chicken.
Tapalapa
Category: bread (bread)
Cuisine: Senegalese
Associated cuisines: Senegalese, Mauritanian, Gambian, Guinean
Area: Senegal
Countries: Senegal
Region: Western Africa
Other names: arz - Egyptian Arabic: عيش تابالابا
en-simple - Simple English: Tapalapa bread
ig - Igbo: Tapalapa bread
ja - Japanese: タパラパ

This dish is a traditional bread based on the baguette, though it is slightly smaller, and baked in a large, traditional wood-burning oven made of mud brick. The main ingredients are flour (both wheat and millet are used), salt, water and yeast. The resulting bread is heavier and more filling than a typical baguette.
Tomato bredie
Category: stew (mutton stew)
Cuisine: South African
Associated cuisines: South African
Area: South Africa
Countries: South Africa
Region: Southern Africa
Other names: af - Afrikaans: Tamatiebredie
fr - French: Bredie
ig - Igbo: Tomato bredie
pt - Portuguese: Bredie

This dish is cooked for a very long time, and its seasonings include cinnamon, cardamom, ginger and cloves as well as chilli.
Thieboudienne
Category: rice (fish rice)
Cuisine: Senegalese
Associated cuisines: Senegalese, Mauritanian, Guinea-Bissauan, Guinean, Malian, Gambian
Area: Senegal, Mauritania, Guinea-Bissau, Guinea, Mali, Gambia
Countries: Senegal
Region: Western Africa
Other names: ar - Arabic: طبق ثيب
br - Breton: Thiéboudiène
dag - Dagbani: Thieboudienne
de - German: Thieboudienne
dga - Dagaare: Thieboudienne
en-simple - Simple English: Thieboudienne
es - Spanish: Thieboudienne
eu - Basque: Thieboudienne
fr - French: Thiéboudiène
ig - Igbo: Thieboudienne
it - Italian: Thieboudienne
ja - Japanese: チェブジェン
jv - Javanese: Thieboudienne
ko - Korean: 체부 전
lt - Lithuanian: Čebudžienas
ms - Malay: Thieboudienne
nb - Norwegian Bokmål: Ceebu jën
pt - Portuguese: Thieboudienne
sv - Swedish: Thieboudienne
wo - Wolof: Ceeb u jën

This dish is prepared with fish, broken rice and tomato sauce cooked in one pot. Additional ingredients often include onions, carrots, cabbage, cassava, hot pepper, lime and peanut oil, and stock cubes.
Salsat Toum
Category: condiment (garlic sauce)
Cuisine: Levantine
Associated cuisines: Levantine, Lebanese
Area: Middle East
Countries: Bahrain, Cyprus, Israel, Jordan, Lebanon, Palestine, Syria, Turkey
Region: Western Asia
Other names: es - Spanish: Tum
fr - French: Toum
he - Hebrew: ת'ום
hy - Armenian: Տոում
ig - Igbo: Toum
jv - Javanese: Toum
ko - Korean: 툼
nl - Dutch: Toum
pt - Portuguese: Toum
sq - Albanian: Toum
vi - Vietnamese: Toum

It is used as a dip, especially with french fries, chicken, and artichoke, and in Levantine sandwiches, especially those containing chicken. It is also commonly served with grilled chicken dishes, and can be served with almost any meat dish.
Tapioca pudding
Category: pudding (sweet pudding)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: ca - Catalan: Púding tapioca
es - Spanish: Flan de yuca
he - Hebrew: פודינג טפיוקה
ig - Igbo: Asụru asụ Tapioca
jv - Javanese: Pudhing kanji
yue - Cantonese: 塔布夭架布甸

This dish is a sweet pudding made with tapioca and either milk or cream. Coconut milk is also used in cases in which the flavour is preferred or in areas in which it is a commonplace ingredient for cooking. It is made in many cultures with equally varying styles, and may be produced in a variety of ways.
Tajine
Category: stew, casserole (assorted stew)
Cuisine: Maghrebi
Associated cuisines: Algerian, Libyan, Moroccan, Tunisian, Egyptian
Area: Algeria, Libya, Morocco, Tunisia, Egypt
Countries: Algeria, Libya, Morocco, Tunisia, Egypt
Region: Northern Africa
Other names: ar - Arabic: طاجين
ary - Moroccan Arabic: طاجين
arz - Egyptian Arabic: طاجين
be - Belarusian: Таджын
ca - Catalan: Tagín
cs - Czech: Tažín
da - Danish: Tagine
de - German: Tajine
en-simple - Simple English: Tajine
eo - Esperanto: Taĵino
es - Spanish: Tayín
eu - Basque: Tajin
fa - Persian: طاجین
fi - Finnish: Tajine
fr - French: Tajine
ha - Hausa: Tajine
he - Hebrew: טאג'ין
id - Indonesian: Tajine
ig - Igbo: Tajine
it - Italian: Tajine
ja - Japanese: タジン鍋
jv - Javanese: Tajine
ka - Georgian: ტაჯინი
ko - Korean: 타진
lb - Luxembourgish: Tajine
lv - Latvian: Tādžins
mk - Macedonian: Таджин
ms - Malay: Tajin
nb - Norwegian Bokmål: Tagine
nl - Dutch: Tajine
pl - Polish: Tażin
pt - Portuguese: Tagine
ru - Russian: Таджин
shi - Tachelhit: Tajin
sr - Serbian: Тажин
sv - Swedish: Tagine
tr - Turkish: Tajine
uk - Ukrainian: Таджин
ur - Urdu: طاجین
uz - Uzbek: Tajin
yue - Cantonese: 摩洛哥燉肉
zgh - Standard Moroccan Tamazight: ⵟⴰⵊⵉⵏ
zh - Chinese: 塔吉鍋

This dish consists of meat, fruit, Vegetable, and spices that are cooked together very slowly.
Tahini
Category: condiment (dipping sauce)
Cuisine: Middle Eastern
Associated cuisines: Levantine, Eastern Mediterranean, South Caucasus, Balkan, South Asian, Central Asian, Ashkenazi Jewish, Russian, North African
Area: West Asia, Eastern Mediterranean, South Caucasus, North Africa
Countries: Bahrain, Cyprus, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Oman, Palestine, Qatar, Saudi Arabia, Syria, United Arab Emirates, Yemen
Region: Western Asia
Other names: af - Afrikaans: Tahini
ar - Arabic: طحينة
arz - Egyptian Arabic: طحينه
az - Azerbaijani: Tahini
azb - South Azerbaijani: ارده
be - Belarusian: Тахіні
bg - Bulgarian: Тахан
ca - Catalan: Tahina
cs - Czech: Tahina
cy - Welsh: Tahini
da - Danish: Tahin
de - German: Tahina
el - Greek: Ταχίνι
en-simple - Simple English: Tahini
eo - Esperanto: Sezama pasto
es - Spanish: Tahini
et - Estonian: Tahiini
eu - Basque: Tahini
fa - Persian: ارده
fi - Finnish: Tahini
fr - French: Tahini
gl - Galician: Tahini
he - Hebrew: טחינה
hi - Hindi: तहीनी
hr - Croatian: Tahini
hu - Hungarian: Tahini
hy - Armenian: Թահին
hyw - Western Armenian: Թահին
id - Indonesian: Tahini
ig - Igbo: Tahini
it - Italian: Tahina
ja - Japanese: 芝麻醤
jv - Javanese: Tahini
kn - Kannada: ತಹೀನಿ
ko - Korean: 타히니
mk - Macedonian: Таан
ms - Malay: Tahini
nb - Norwegian Bokmål: Tahini
nl - Dutch: Tahin
pl - Polish: Tahini
pt - Portuguese: Tahine
ru - Russian: Тахини
sv - Swedish: Tahini
th - Thai: ทาฮีนี
tr - Turkish: Tahin
uk - Ukrainian: Тахіні
yue - Cantonese: 麻醬
zh - Chinese: 芝麻酱

This sauce is made from ground sesame.Its more commonly eaten variety comes from hulled sesame, but unhulled seeds can also be used for preparing it.
Suya
Category: skewer (meat skewer, smoked skewer)
Cuisine: Nigerian
Associated cuisines: Nigerian
Area: Nigeria
Countries: Nigeria
Region: Western Africa
Other names: ar - Arabic: سيريه
bn - Bangla: সুয়া
fr - French: Suya
ha - Hausa: Suya
ig - Igbo: Suya
jv - Javanese: Suya
ko - Korean: 수야
pt - Portuguese: Suya
zh - Chinese: 苏亚

This dish is generally made with skewered beef, ram, or chicken. Organ meats such as kidney, liver and tripe are also used.
Sosatie
Category: skewer (meat skewer)
Cuisine: South African
Associated cuisines: South African
Area: South Africa
Countries: South Africa
Region: Southern Africa
Other names: af - Afrikaans: Sosatie
es - Spanish: Sosatie
fr - French: Sosatie
id - Indonesian: Sosatie
ig - Igbo: Sosatie
jv - Javanese: Sosatie
ko - Korean: 수사티
ms - Malay: Sosatie
pt - Portuguese: Sosatie
uk - Ukrainian: Сосаті
zu - Zulu: I-Sosatie

This dish is a traditional dish of meat (usually lamb or mutton) cooked on skewers. The ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers.
Chakalaka
Category: vegetable (vegetable stew)
Cuisine: South African
Associated cuisines: South African
Area: South Africa
Countries: South Africa
Region: Southern Africa
Other names: af - Afrikaans: Chakalaka
ar - Arabic: جكلاكة
cs - Czech: Chakalaka
de - German: Chakalaka
es - Spanish: Chakalaka
fr - French: Chakalaka
ig - Igbo: Chakalaka
ja - Japanese: チャカラカ
ru - Russian: Шакалака
uk - Ukrainian: Шакалака
vi - Vietnamese: Chakalaka

This dish is usually spicy, that is traditionally served with bread, pap, samp, stews, or curries.
Chakhchoukha
Category: stew (tomato-based sauce)
Cuisine: Algerian
Associated cuisines: Algerian
Area: Constantine, Batna, Biskra, Ms'sila
Countries: Algeria
Region: Northern Africa
Other names: ar - Arabic: شخشوخة
arz - Egyptian Arabic: شخشوخه
ca - Catalan: Xakhxukha
es - Spanish: Shajshuja
fr - French: Chakhchoukha
ig - Igbo: Chakhchoukha
it - Italian: Chakhchoukha
jv - Javanese: Chakhchoukha
ms - Malay: Chakhchoukha

This stew is made from torn or rolled pieces of cooked semolina dough that are served in a flavorful tomato-based sauce.
Chermoula
Category: spice (spice)
Cuisine: Maghrebi
Associated cuisines: Algerian, Libyan, Moroccan, Tunisian
Area: Algeria, Libya, Morocco, Tunisia
Countries: Algeria, Libya, Morocco, Tunisia, Egypt
Region: Northern Africa
Other names: ar - Arabic: شرمولة
ary - Moroccan Arabic: شرمولة
arz - Egyptian Arabic: شرموله
ca - Catalan: Chermoula
de - German: Chermoula
es - Spanish: Shermula
fa - Persian: شرموله
fr - French: Charmoula
he - Hebrew: שרמולה
ig - Igbo: Chermoula
it - Italian: Chermoula
jv - Javanese: Chermoula
nl - Dutch: Chermoula
pl - Polish: Chermoula
ru - Russian: Шермула
sv - Swedish: Chermoula
ta - Tamil: சேர்மௌலா
uk - Ukrainian: Шермула

It is traditionally used to flavor fish or seafood, but it can be used on other meats or Vegetable. Common ingredients include garlic, cumin, coriander, oil, lemon juice, and salt. Regional variations may also include preserved lemons, onion, ground chili peppers, black pepper, saffron, and other herbs.
Cocada amarela
Category: dessert (dessert)
Cuisine: Angolan
Associated cuisines: Angolan
Area: Angola
Countries: Angola
Region: Middle Africa
Other names: es - Spanish: Cocada amarela
fr - French: Cocada amarela
ig - Igbo: Cocada amarela

This dessert is made from eggs and coconut. It has a distinctive yellow colour due to the large quantity of eggs used.
Dabo kolo
Category: snack (snack)
Cuisine: Ethiopian, Eritrean, Congolese
Associated cuisines: Ethiopian, Eritrean, Congolese
Area: Ethiopia, Eritrea, Congo
Countries: Ethiopia, Eritrea, Congo
Region: Middle Africa
Other names: fr - French: Dabo kolo
ig - Igbo: Dabo kolo
sw - Swahili: Dabo kolo

This dish is a finger food consisting of small pieces of spiced fried dough. It is prepared by frying small pieces of dough cut from rolls.
Dambou
Category: cereal (cereal)
Cuisine: Zarma, Songhai
Associated cuisines: Zarma, Songhai, West African
Area: Niger
Countries: Niger
Region: Western Africa
Other names: fr - French: Dambou
ha - Hausa: Dambu
ig - Igbo: Dambu
ko - Korean: 담부
sw - Swahili: Dambu

This dish is consumed at any time but mainly during festive occasions such as outdoorings and weddings. For a simple dish, cooks mostly use either: rice flour or fine hard wheat semolina (couscous semolina) or millet, wheat or corn couscous.
Delele
Category: side dish, vegetable (side dish, vegetable)
Cuisine: Zimbabwean, Zambian, Botswana, South African
Associated cuisines: Zimbabwean, Zambian, Botswana, South African
Area: Zimbabwe, Zambia, Botswana, South Africa
Countries: Zimbabwe, Zambia, Botswana, South Africa
Region: Eastern Africa
Other names: fr - French: Delele
ig - Igbo: Delele
it - Italian: Delele
jv - Javanese: Delele

This dish is prepared with baking soda and well known for its slimy texture. It can be dried before cooking, but more frequently it is cooked fresh.
Draw soup
Category: soup (vegetable soup)
Cuisine: Nigerian
Associated cuisines: Nigerian
Area: Nigeria
Countries: Nigeria
Region: Western Africa
Other names: fr - French: Soupe draw
ha - Hausa: Miyar Draw
ig - Igbo: Draw soup

This dish is made from okra, ogbono (Irvingia gabonensis), or ewedu leaves (jute). The name derives from the thick viscosity characteristic of the broth as it draws out of the bowl when eaten either with a spoon or, more characteristically, by dipping a small piece of solid sticky dough into it.
Droëwors
Category: meat, snack (dried sausages)
Cuisine: South African
Associated cuisines: South African
Area: South Africa
Countries: South Africa
Region: Southern Africa
Other names: af - Afrikaans: Droëwors
ar - Arabic: السجق
arz - Egyptian Arabic: السجق الجاف
eo - Esperanto: Seka kolbaso
es - Spanish: Droëwors
ig - Igbo: Droëwors
jv - Javanese: Droëwors
nds-NL - Low Saxon: Dreuge worst
nl - Dutch: Droge worst
uk - Ukrainian: Друеворс

This snack is based on the traditional, coriander-seed spiced sausage. It is usually made as a thin sausage rather than thick sausage, as the thinner sausage dries quicker and is thus, less likely to spoil before it can be preserved.
Duqqa
Category: condiment, side dish (dip)
Cuisine: Egyptian, Middle Eastern
Associated cuisines: Egyptian, Middle Eastern
Area: Egypt, Middle East
Countries: Egypt, Bahrain, Cyprus, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Oman, Palestine, Qatar, Saudi Arabia, Syria, United Arab Emirates, Yemen
Region: Northern Africa
Other names: ar - Arabic: دقة
arz - Egyptian Arabic: دقه
eo - Esperanto: Dukko
es - Spanish: Dukkah
fi - Finnish: Dukkah
fr - French: Dukkah
he - Hebrew: דקה
ig - Igbo: Duqqa
it - Italian: Dukkah
ja - Japanese: デュカ
ko - Korean: 둑까
ms - Malay: Duqqa
sv - Swedish: Dukkah

This dish consists of a mixture of herbs, nuts (usually hazelnut), and spices. It is typically used as a dip with bread or fresh Vegetable for a starter.
Eba
Category: vegetable (cassava)
Cuisine: Nigerian, Togolese, Benin
Associated cuisines: Nigerian, Togolese, Benin
Area: Nigeria, Togo, Benin
Countries: Nigeria, Togo, Benin
Region: Western Africa
Other names: es - Spanish: Èbà
fon - Fon: Bà
fr - French: Èba
ha - Hausa: Eba
ig - Igbo: Eba
ja - Japanese: エバ
jv - Javanese: Eba
ko - Korean: 에바
pt - Portuguese: Eba
sw - Swahili: Eba
uk - Ukrainian: Еба

This dish is rich in starch and carbohydrates. It is a cooked starchy vegetable food made from dried grated cassava flour. It is often eaten with rich soups and stews, with beef, stockfish or mutton. The dish is often described as having a slightly sour, sharp taste.
Echicha
Category: vegetable (cocoyam)
Cuisine: Igbo
Associated cuisines: Igbo
Area: Nigeria
Countries: Nigeria
Region: Western Africa
Other names: es - Spanish: Echicha
ha - Hausa: Echicha
ig - Igbo: Echicha
sw - Swahili: Echicha

This dish is made by steaming the dried cocoyam and Pigeon pea until they are soft, then mixing the two thoroughly with a sauce made of palm oil, seed of the oil bean tree, onions, fresh pepper, and salt.
Edikang ikong
Category: soup (vegetable soup)
Cuisine: Efik, Ibibio
Associated cuisines: Efik, Ibibio
Area: Nigeria
Countries: Nigeria
Region: Western Africa
Other names: fr - French: Edikang ikong
ig - Igbo: Ofe Edikang Ikong

This dish is a nutritious soup and expensive to prepare, and has been described as being mostly eaten by rich people. Ingredients used in this dish include beef and dried fish, bush meat, crayfish, cow tripe, kanda, pumpkin leaves, water leaves, ugu, onion, periwinkle, palm oil, salt and pepper
Eru
Category: soup (vegetable soup)
Cuisine: Bayangi, Cameroonian
Associated cuisines: Bayangi, Cameroonian
Area: Cameroon
Countries: Cameroon
Region: Middle Africa
Other names: ca - Catalan: Eru
fr - French: Eru
ig - Igbo: Eru
jv - Javanese: Sop eru

This dish is made up of finely shredded leaves of a species of vine. This dish is cooked with waterleaf or spinach, palm oil, crayfish, and either smoked fish, cow skin or beef.
Egusi
Category: seed (melon seed)
Cuisine: West African
Associated cuisines: Nigerian, Burkinabe, Togolese, Ghanaian, Ivorian, Benin, Malian, Cameroonian
Area: Nigeria, Burkina Faso, Togo, Ghana, Ivory Coast, Benin, Mali, Cameroon
Countries: Nigeria, Burkina Faso, Togo, Ghana, Côte d'Ivoire, Benin, Mali, Cameroon
Region: Middle Africa
Other names: ar - Arabic: ايجوسي
fr - French: Pistache africaine
ha - Hausa: Egusi
ig - Igbo: Egusi
it - Italian: Egusi
ja - Japanese: エグシ
ko - Korean: 에구시
pt - Portuguese: Egusi
uk - Ukrainian: Егусі
zh - Chinese: 埃古斯

These protein-rich seeds are from certain cucurbitaceous plants (squash, melon, gourd), which, after being dried and ground.
Ekwang
Category: stir fry, vegetable (cocoyam)
Cuisine: Nigerian, Cameroonian
Associated cuisines: Nigerian, Cameroonian
Area: Bakweri, Bafaw, Oroko, Cross River State, Akwa Ibom State
Countries: Nigeria, Cameroon
Region: Middle Africa
Other names: fr - French: Ekwang
ig - Igbo: Ekwang
sw - Swahili: Ekwang

This dish is a freshly grated cocoyams wrapped in cocoyam leaves with fresh or smoked fish, meat, palm oil, crayfish, and seasoning.
Feijoada
Category: stew, rice (beef, beans, pork)
Cuisine: Portuguese
Associated cuisines: Portuguese
Area: Portugal
Countries: Portugal
Region: Southern Europe
Other names: ar - Arabic: فيجوادا
bg - Bulgarian: Фейжоада
ca - Catalan: Feijoada
cs - Czech: Feijoada
de - German: Feijoada
eo - Esperanto: Feijoada
es - Spanish: Feijoada
eu - Basque: Feijoada
fr - French: Feijoada
gl - Galician: Feixoada
he - Hebrew: פייז'ואדה
hr - Croatian: Feijoada
hu - Hungarian: Feijoada
hy - Armenian: Ֆեյժոադա
id - Indonesian: Feijoada
it - Italian: Feijoada
ja - Japanese: フェジョアーダ
jv - Javanese: Feijoada
ko - Korean: 페이조아다
lmo - Lombard: Feijoada
ms - Malay: Feijoada
nl - Dutch: Feijoada
pl - Polish: Feijoada
pt - Portuguese: Feijoada
ru - Russian: Фейжоада
sv - Swedish: Feijoada
th - Thai: ไฟฌูวาดา
uk - Ukrainian: Фейжоада
vi - Vietnamese: Feijoada
yi - Yiddish: פײזשאאדא

The dish is a beef stew made with white, black, or red beans, accompanied by rice.
Ewa aganyin
Category: beans (beans)
Cuisine: Yoruba
Associated cuisines: Togolese, Nigerian, Benin
Area: Togo, Nigeria, Benin
Countries: Togo, Nigeria, Benin
Region: Western Africa
Other names: es - Spanish: Ewa agoyin
ha - Hausa: Ewa Aganyin
ig - Igbo: Agwa derede
yo - Yoruba: Ẹ̀wà Àgànyìn

The dish is a beans cooked until extermely soft and then mashed, usually accompanied with peppers, onion, ginger, dried chilies, and palm oil.
Fesikh
Category: fish (mullet)
Cuisine: Egyptian
Associated cuisines: Egyptian
Area: Egypt
Countries: Egypt
Region: Northern Africa
Other names: ar - Arabic: فسيخ
arz - Egyptian Arabic: فسيخ
ca - Catalan: Fesikh
es - Spanish: Fesij
eu - Basque: Fesikh
fi - Finnish: Fesikh
fr - French: Fesikh
ig - Igbo: Fesikh
ja - Japanese: フィシーフ
pt - Portuguese: Fesikh
sw - Swahili: Fesikh
vi - Vietnamese: Fesikh
zh - Chinese: 埃及鹹魚

The dish is a salted pickled fermented and dried gray mullet or whitefish.
Fit-fit
Category: bread (bread)
Cuisine: Ethiopian, Eritrean
Associated cuisines: Ethiopian, Eritrean
Area: Burundi, Djibouti, Eritrea, Ethiopia, Kenya, Rwanda, Somalia, South Sudan, Tanzania, Uganda
Countries: Ethiopia, Eritrea
Region: Eastern Africa
Other names: am - Amharic: ፍትፍት
es - Spanish: Fit-fit
fr - French: Fit-fit
id - Indonesian: Fit-fit
ig - Igbo: Fit-fit
it - Italian: Fit-fit
jv - Javanese: Fit-fit
ko - Korean: 프트프트
ml - Malayalam: ഫിറ്റ്-ഫിറ്റ്
ru - Russian: Фырфыр
uk - Ukrainian: Фіт-фіт
zh - Chinese: 非非

The dish is a shredded flat bread with spiced butter and jalapeno peppers.
Ful medames
Category: stew (beans stew)
Cuisine: Egyptian
Associated cuisines: Egyptian
Area: Algeria, Bahrain, Djibouti, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Libya, Morocco, Oman, Palestine, Qatar, Saudi Arabia, Somalia, Syria, Tunisia, United Arab Emirates, Yemen
Countries: Egypt
Region: Northern Africa
Other names: ar - Arabic: فول مدمس
arz - Egyptian Arabic: فول مدمس
be - Belarusian: Фуль медамес
be-tarask - Belarusian (Taraškievica orthography): Фуль медамес
bg - Bulgarian: Фул Медамес
ca - Catalan: Ful medames
de - German: Ful medames
eo - Esperanto: Ful medames
es - Spanish: Ful mudammas
fr - French: Foul
he - Hebrew: פול מדמס
id - Indonesian: Ful medames
ig - Igbo: Ful medames
it - Italian: Ful
ja - Japanese: フール
jv - Javanese: Ful medames
ko - Korean: 풀 메담메스
ms - Malay: Ful medames
ru - Russian: Фул медамес
so - Somali: Canbuulo
sr - Serbian: Фул медамес
sv - Swedish: Ful medames
tr - Turkish: Ful medames
uk - Ukrainian: Фул медамес
ur - Urdu: فول
zh - Chinese: 埃及蠶豆餐

The dish is a stew of cooked fava beans with olive oil, cumin, with chopped parsley, garlic, onion, lemon juice, and chili pepper.
Fufu
Category: dough (sticky dough)
Cuisine: Ghanaian
Associated cuisines: Ghanaian, West African
Area: Ghana
Countries: Ghana
Region: Western Africa
Other names: ar - Arabic: فوفو
ca - Catalan: Fufu
cs - Czech: Fufu
dag - Dagbani: Sakoro
de - German: Fufu
en-simple - Simple English: Fufu
es - Spanish: Fufu
fi - Finnish: Fufu
fr - French: Foufou
gpe - Ghanaian Pidgin: Fufu
ha - Hausa: Fufu
id - Indonesian: Fufu
ig - Igbo: Ụtara
it - Italian: Fufu
ja - Japanese: フフ
jv - Javanese: Fufu
kg - Kongo: Fufú
ko - Korean: 푸푸
ln - Lingala: Fufú
lt - Lithuanian: Fufu
ml - Malayalam: ഫുഫു
ms - Malay: Fufu
nl - Dutch: Fufu
pl - Polish: Fufu
pt - Portuguese: Fufu
ru - Russian: Фуфу
sv - Swedish: Fufu
sw - Swahili: Fufu
th - Thai: ฟูฟู
ts - Tsonga: Fufu
uk - Ukrainian: Фуфу
vi - Vietnamese: Fufu
yo - Yoruba: Fufu
zh - Chinese: 富富

The dish is a boiled cassava, plantains, and cocoyam.
Frikkadel
Category: meat (meatball)
Cuisine: South African
Associated cuisines: South African, Sri Lankan
Area: South Africa
Countries: South Africa, Sri Lanka
Region: Southern Asia
Other names: af - Afrikaans: Frikkadel
fr - French: Fricadelle
ig - Igbo: Frikkadel
jv - Javanese: Frikkadel

The dish is a baked or deep-fried meatballs prepared with onion, bread, eggs, vinegar, and spices.