Cooking bananas are banana cultivars in the genus Musa whose fruits are generally used in cooking. They may be eaten ripe or unripe and are generally starchy. Many cooking bananas are referred to as plantains or 'green bananas'. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to the AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca. Fe'i bananas from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains", but they do not belong to any of the species from which all modern banana cultivars are descended.
Ceviche, cebiche, sebiche, or seviche is a dish consisting of fish or shellfish marinated in citrus and seasonings, recognized by UNESCO as an expression of Peruvian traditional cuisine and Intangible Cultural Heritage of Humanity, although different versions of ceviche are part of the culinary culture of various Spanish-American countries along the Pacific Ocean where each one is native: Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama and Peru. In Peru it is also considered a flagship dish and cultural heritage.
Chorizo is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.
Laab / Larb is a type of Lao meat salad that is the national dish of Laos, along with green papaya salad and sticky rice. Laab in the Lao language is a noun that refers to meat or other flesh that has been finely chopped and pounded. It is also considered a food of good luck in both Laos and Thailand because it has homonyms that mean 'lucky' in both languages, derived from लाभ in Sanskrit. Laab is of Lao origin, but is also eaten in other regions, most prominently the neighboring former Lan Xang territory, or modern day Laos and the northeastern and northern areas of Thailand, Isan and Lanna where the Lao have extended their influence. Other local variants of laab also feature in the cuisines of the Tai peoples of Shan State, Burma, and Yunnan Province, China.
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.
Pozole is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat, and can be seasoned and garnished with shredded lettuce or cabbage, chilli peppers, onion, garlic, radishes, avocado, salsa or limes. Known in Mesoamerica since the pre-Columbian era, the stew is common across Mexico and neighboring countries, served both as a day-to-day meal and as a festive dish.
Coddle is an Irish dish which is often made to use up leftovers. It most commonly consists of layers of roughly sliced pork sausages and rashers with chunky potatoes, sliced onion, salt, pepper, and herbs. Traditionally, it can also include barley.
A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originates in Austria as wiener schnitzel and is very similar to dishes such as escalope in France and Spain, panado in Portugal, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, řízek in Czech Republic, milanesa in Latin America, chuleta valluna in Colombia, chicken chop in Malaysia, and chicken-fried steak and pork tenderloin of the United States.
In Mexican cuisine, Menudo, also known as pancita or mole de panza, is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base. Hominy, lime, onions, and oregano are used to season the broth. It differs from the Filipino dish of the same name, in that the latter does not use tripe, hominy, or a chili sauce.
Migas is a dish traditionally made from stale bread and other ingredients in Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical breakfast of hunters at monterías in southern Spain.
Escabeche is the name for several dishes in Spanish, Portuguese, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce, and flavored with paprika, citrus, and other spices.
Mett, also known as Hackepeter, is a preparation of minced raw pork seasoned with salt and black pepper that is popular in Germany. It is frequently spread on halves of a bread roll, with raw onion optionally on top. Since the 1950s mett has also been offered as a buffet dish decoratively formed into the shape of a hedgehog, with raw onion "spines". German law forbids mett being sold with a fat content exceeding 35%.
Menudo, also known as ginamay or ginagmay, is a traditional stew from the Philippines made with pork and sliced liver in tomato sauce with carrots and potatoes. Unlike the Mexican dish of the same name, it does not use tripe, hominy, or red chili sauce.
Al ajillo is a typical condiment in the cuisines of the Spanish-speaking world. The likely origin, through colonization, is the Spanish dish gambas al ajillo, prawns cooked in a garlic and hot paprika oil. In Mexico, it combines guajillo chili peppers and ajo (garlic). In other Latin American countries the dish is similar, but using other chilies, for example the aji panca or aji mirasol in Peruvian cooking, dried forms of aji amarillo.
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin. It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
