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Try Pokē
Poke is a raw salad served as an appetizer in Hawaiian cuisine. Pokē is the Hawaiian verb for "section" or "to slice or cut". Modern poke typically consists of cubed ʻahi (yellowfin tuna) sashimi marinated with sea salt, a small amount of soy sauce, inamona (roasted crushed candlenut), sesame oil, limu seaweed, and chopped chili pepper. Other variations of ingredients... -
Eat Polenta
Polenta (/pəˈlɛntə, poʊˈ-/, Italian: [poˈlɛnta]) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mi... -
Eat Porchetta
Porchetta is a savoury, fatty, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, o... -
Try Porridge
Porridge is a dish made by boiling ground, crushed, or chopped cereal in water, milk, or both, with optional flavourings, usually served hot in a bowl or dish. It may be sweetened with sugar or honey and served as a sweet dish, or mixed with spices and vegetables to make a savoury dish. The term is usually used for oat porridge (porridge oats); there are similar dishe... -
Eat Potato Pancake
Potato pancakes, draniki, deruny, latkas, raggmunk or boxties are shallow-fried pancakes of grated or ground potato, matza meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasoning. They may be topped with a variety of condiments, ranging from the savory (such as sour cream or cottage cheese), to the swe... -
Try Potjiekos
In South Africa, potjiekos, literally translated "small pot food", is a stew prepared outdoors. It is traditionally cooked in a round, cast iron, three-legged pot, thepotjie, descended from the Dutch oven brought from the Netherlands to South Africa in the 17th century and found in the homes and villages of people throughout southern Africa. The pot is heated using sm... -
Eat Prague Ham
Prague Ham (Czech:Pražská šunka, German:Prager Schinken) is a type of brine-cured, stewed, and mildly beechwood-smoked boneless ham originally from Prague in Bohemia (Czech Republic). When cooked on the bone, it is calledšunka od kosti("Ham off the bone"), considered a delicacy. It was first marketed in the 1860s by Antonín Chmel, a pork bu... -
Eat Prahok
Prahok is a crushed, salted and fermented fish paste (usually of mudfish) that is used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the months when fresh fish was not available in abundant supply. Because of its saltiness and strong flavor, it was used as an addition to many meals in Cambodian cuisine, such as s... -
Eat Praline's
Praline is a form of confection containing at a minimum culinary nuts and sugar; cream is a common third ingredient. There are three main types: Belgian pralines, which consist of a chocolate shell with a softer, sometimes liquid, filling, traditionally made of different combinations of hazelnut, almonds, sugar, syrup, and often milk-based pastes. These high-fat, low-... -
Eat Provoleta
Provoleta is a trademark for an Argentine variant of provolone cheese described as "Argentine pulled-curd Provolone cheese." It is eaten barbecued in Argentina and less commonly in Uruguay. The cheese was developed by Natalio Alba in about 1940, and the PROVOLETA trademark was established in 1963. The cheese is produced with a pulled-curd (pasta filata) technique is u... -
Eat Pulla
Cardamom breads, including pulla (or nisu), are a type of dessert or pastry flavored with cardamom. It's typically served all year round as a coffee table treat with coffee or tea. In Finland pulla is typical in cafeterias where its quality is considered as a sign of the establishment's quality. Usually pulla is baked as a small brioche style or as a braided loaf call... -
Eat Qianlong Cabbage, Beijing, China
Qianlong Cabbage was named after Qianlong Emperor in the Qing Dynasty. The cabbage leaves are mixed with honey, sesame sauce and vinegar as well as black sesame seeds on top. It's a very popular dish of Beijing and can be found in most of Beijing cuisine restaurants. -
Try Quinoa
Quinoa is a species of the goosefoot genus, a grain crop grown primarily for its edible seeds. It is a pseudocereal, similar in some respects to buckwheat, rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds. As a member of the Amaranthaceae family, it... -
Eat Qurabiya
Qurabiya is a shortbread-type biscuit, usually made with ground almonds. Versions are found in most countries of the former Ottoman Empire, with various different forms and recipes. Kurabii name of the Bulgarian cuisine and the many varieties of cookie, a popular sweet variety. Especially during the holiday season, and a variety of jams produced via the new year with ... -
Eat Rambutan
The rambutan is a medium-sized tropical tree in the family Sapindaceae. The fruit produced by the tree is also known as "rambutan." The namerambutanis derived from the Malay wordrambutan, meaning "hairy":rambutthe Malay word for "hair", a reference to the numerous hairy protuberances of the fruit, together with the noun-building suffix-an. In Vietnam, it is called ch&...
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