A to Z: Cuisine (Part 2)

Fruit paired with saltfish and eaten for breakfast in Jamaica

Russian crepe-like dessert

Raw seafood and vegetables which are “cooked” by acidic citrus juice

A spiced, soup-like dish in South Asia made from spiced legumes such as mung beans or lentils

Fried turnover pastries stuffed with meat and/or cheese, common throughout Latin America

Term for dousing something in alcohol and lighting it on fire

These small creatures, often fried or roasted, are eaten as a snack in Mexico and parts of Africa and Asia

Iced rice milk with cinnamon sugar

Coffee with whiskey and whipped cream

Jamaican method of spicing and smoking over wood fire, often done with chicken

Ground spiced meat, such as lamb or beef, shaped into balls or patties and eaten throughout South Asia, the Middle East, North Africa, and the Balkans. Goes well with D

Chinese dish with long, chewy egg noodles

Similar to the above but with extremely thin rice noodles

Indian bread, sometimes stuffed with potato

Large creatures native to Africa used as a leaner beef substitute, often in burgers

Mashed plantain steamed in banana leaves with small bits of meat, spiced with sofrito and traditionally eaten in Puerto Rico around Christmas

A highly nutritious pseudocereal

A key ingredient in cannoli filling

Cooking method involving a plastic bag and boiling water, meaning “under vacuum”

Term for meat served completely raw, unlike the above

A desert with its toppings at the bottom, which is then flipped

Cold potato soup

These rooted, crunchy aquatic plants are often found in Asian cooking, and are an invasive species in North America

Deep-fried Mexican cheesecake

A sweet, yellow fruit found in Asia

A traditional braided bread in Germany, Switzerland, and Austria