Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs.
Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine. Influences from Indian, Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South and Southeast Asian cuisines.
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac and Cacaopera peoples and some African influences. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. European ingredients were incorporated after the Spanish conquest.
Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories, and both foods are widely available. The beans are usually seasoned, while the rice may be plain or seasoned. The two components may be mixed together, separated on the plate, or served separately.
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its meze spreads of hot and cold dishes, most notably among them ful medames, hummus, tabbouleh and baba ghanoush, accompanied by bread.
Colombian cuisine is a culinary tradition of six main regions within Colombia. Colombian cuisine varies regionally and is influenced by Indigenous Colombian, Spanish, and African cuisines, with a slight Arab influence in some regions.
Dominican cuisine is made up of Spanish, Indigenous Taíno, Middle Eastern, and African influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
Haitian cuisine is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely African, French, indigenous Taíno, Spanish, and Arab influences. Haitian cuisine has some similarities with "criollo" cooking and similar to the rest of the Caribbean, but differs in several ways from its regional counterparts. Flavors are bold and spicy demonstrating African and French influences, with notable derivatives coming from native Taíno and Spanish techniques.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Mizrahi Jewish communities of the Middle East, North Africa and Central Asia. Influenced by the diverse local culinary practices of countries such as Morocco, Libya, Egypt, Iraq, Iran, Yemen, and Syria, Mizrahi cuisine prominently features rice, legumes, meats, and an array of spices such as cumin, turmeric, and coriander. Signature dishes include kubbeh (dumplings), pilafs, grilled meats, and stews like hamin.
Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the Republic of Chad. Chadians use a medium variety of grains, vegetables, fruits and meats. Commonly consumed grains include millet, sorghum, and rice as staple foods. Commonly eaten vegetables include okra and cassava. A variety of fruits are also eaten. Meats include mutton, chicken, pork, goat, fish, lamb and beef. The day's main meal is typically consumed in the evening on a large communal plate, with men and women usually eating in separate areas. This meal is typically served on the ground upon a mat, with people sitting and eating around it.
Angolan cuisine has many dishes popular among nationals and foreigners, including funge, mufete, calulu, moamba de galinha, moamba de ginguba, kissaca, and mukua sorbet.
Stew peas is a Jamaican stew made with beans, salted meat, coconut milk, herbs and spices. It is a common dish in Jamaica, however a number of variations and similar dishes are made throughout the Americas. With the main ingredients being legumes and meats, stew peas contains a considerable amount of protein.
Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia. This cuisine is popular and widely known in Indonesia. Arab, Persian, and Indian traders influenced food culture in Aceh although flavours have substantially changed their original forms. The spices combined in Acehnese cuisine are commonly found in Indian and Arab cuisine, such as ginger, pepper, coriander, cumin, cloves, cinnamon, cardamom, and fennel.
Banjarese cuisine is the cooking tradition and cuisine of Banjar people of South Kalimantan in Indonesia. Banjar cuisine also found in neighbor countries as following Brunei, Malaysia to Singapore.
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa. Nowaday, not only Indo people consume Indo cuisine, but also Indonesians and Dutch people.
