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496 relations: Acadia, Afrikaans, Alicot, Allspice, Amaranth, Andes, Andrajos, Aponogeton distachyos, Arab world, Argentina, Armenia, Asam pedas, Asturias, Étouffée, Bacon, Baked beans, Balkans, Bamia, Barley, Basil, Basque Country (autonomous community), Bay leaf, Bean, Bear, Beef, Beef bourguignon, Beer, Belgium, Bell pepper, Berber cuisine, Berbere, Bicol Express, Bigos, Birnen, Bohnen und Speck, Birria, Biscuit, Black pepper, Black pudding, Blanquette de veau, Blood, Blood sausage, Bolivia, Bone, Booyah (stew), Bosnia and Herzegovina, Bosnian Pot, Bouillabaisse, Bouquet garni, Brain, Braising, ..., Brazil, Breton language, Brittany, Brown sugar, Brudet, Brunswick stew, Buğu kebabı, Buckwheat, Buddha Jumps Over the Wall, Burgoo, Burgundy, Burgundy wine, Butter, Cabbage, Cabbage stew, Cacciucco, Cachupa, Caldeirada, Caldo gallego, Calf, Callaloo, Callos, Cameroon, Canada, Cantabria, Cantabrian Sea, Caparrones, Cape Verde, Capsicum, Carbonade flamande, Cardamom, Cardoon, Caribbean, Carrot, Cassava, Cassoulet, Catalonia, Cawl, Cecina (meat), Celery, Central Africa, Chairo (stew), Chakapuli, Chapea, Cheese, Cherry plum, Chicken as food, Chicken mull, Chickpea, Chile, Chili con carne, Chili pepper, Chili powder, Chili sauce, China, Chinese Indonesian cuisine, Chitterlings, Cholent, Chorizo, Christmas, Chupe Andino, Ciambotta, Cincinnati chili, Cinnamon, Cioppino, Clam, Clarified butter, Clove, Cocido, Cocido lebaniego, Cocido madrileño, Cocido montañés, Coconut, Coconut milk, Collard greens, Colocasia esculenta, Columbidae, Compote (game dish), Cooking, Cooking banana, Coq au vin, Coriander, Corn stew, Cornbread, Cotriade, Country of origin, Cowboy, Cream, Croatia, Cuisine of the Pennsylvania Dutch, Curry, Custom, Czech Republic, Daube, Dimlama, Dinuguan, Dog meat, Dominican Republic, Drokpa Katsa, Duck as food, Dumpling, Dungeness crab, Ecuador, Egg as food, Eggplant, Elaeis, England, Eritrea, Escudella i carn d'olla, Ethiopia, Fabada asturiana, Fabes con almejas, 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Gastronomique, Latin American cuisine, Läskisoosi, Leaf vegetable, Lecsó, Leek, Lentil, Lima bean, Limburg (Belgium), Limburg (Netherlands), List of fish and seafood soups, List of Japanese soups and stews, List of root vegetables, List of soups, Lithuania, Liver (food), Lobio, Lobster, Lobster stew, Locro, Longaniza, Louisiana, Louisiana Creole cuisine, Lunggoi Katsa, Maafe, Maconochie, Madrid, Maize, Malaysia, Mallorca, Mangold, Marjoram, Marseille, Matambre, Métis, Mămăligă, Meat, Meatball, Mechado, Menorca, Mexico, Midwestern United States, Mirepoix (cuisine), Moambe, Mocotó, Molagoottal, Mongolia, Monosodium glutamate, Montserrat, Moqueca, Muffin, Mulligan stew (food), Murcia, Mushroom, National dish, Navarin (food), Ndolé, Netherlands, Nikujaga, Niter kibbeh, North Africa, North America, North Carolina, Norway, Nut (fruit), Nutmeg, Offal, Ohio, Okra, Olive oil, Olla podrida, Ollada, Onion, Opossum, Ostrich stew, Ostropel, Oxtail, Oyster, Oyster stew, Paila marina, Pakistan, Pakora, Palaver sauce, Palm oil, Paomo, Paprika, Paraguay, Parsley, Parsnip, Partridge, Pasta, Pastirma, Pasulj, Patlıcanlı kebap, Pörkölt, Peanut, Pear, Pearl onion, Pemmican, Pennsylvania, Perpetual stew, Peru, Phaseolus vulgaris, Philadelphia Pepper Pot, Philippines, Pichelsteiner, Pimiento, Pinangat, Piperade, Pisto, Poland, Polar regions of Earth, Polenta, Pomegranate, Pork, Pork chop, Pork ribs, Pork rind, Portugal, Pot-au-feu, Potato, Potjiekos, Pottage, Poultry, Pozole, Provence, Puchero, Pumpkin, Pumpkin seed, Qoiri, Quark (dairy product), Rabbit, Rabbit stew, Ragout, Ratatouille, Rössypottu, Red bean, Red cooking, Rice, Rice wine, Rogan josh, Romania, Rubaboo, Rutabaga, Rye, Saffron, Sagamite, Saksang, Salsa (sauce), Saltah, San Francisco, Sauerbraten, Sauerkraut, Sausage, Scouse (food), Scrambled eggs, Seafood, Seco (food), Sekba, Semur (Indonesian stew), Sephardi Jews, Serfdom, Shabbat, Shallot, Shark fin soup, Shellfish, Shiro (food), Shrimp, Shrimp paste, Side dish, 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Acadia
Acadia (Acadie) was a colony of New France in northeastern North America that included parts of eastern Quebec, the Maritime provinces, and modern-day Maine to the Kennebec River.
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Afrikaans
Afrikaans is a West Germanic language spoken in South Africa, Namibia and, to a lesser extent, Botswana and Zimbabwe.
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Alicot
An alicot is a stew or ragout made with poultry giblets and possibly the head, feet and wing tips, traditionally linked to the Béarn and Languedoc regions of southern France.
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Allspice
Allspice, also called pimenta, Jamaica pimenta, or myrtle pepper, is the dried unripe fruit (berries, used as a spice) of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world.
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Amaranth
Amaranthus, collectively known as amaranth, is a cosmopolitan genus of annual or short-lived perennial plants.
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Andes
The Andes or Andean Mountains (Cordillera de los Andes) are the longest continental mountain range in the world.
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Andrajos
Andrajos is a typical dish of Jaén province, Albacete, Granada province and Murcia, Spain.
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Aponogeton distachyos
Aponogeton distachyos or Aponogeton distachyum, also known as waterblommetjie (lit. trans. water-floret), Cape-pondweed, water hawthorn, vleikos and Cape pond weed is an aquatic flowering plant.
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Arab world
The Arab world (العالم العربي; formally: Arab homeland, الوطن العربي), also known as the Arab nation (الأمة العربية) or the Arab states, currently consists of the 22 Arab countries of the Arab League.
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Argentina
Argentina, officially the Argentine Republic (República Argentina), is a federal republic located mostly in the southern half of South America.
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Armenia
Armenia (translit), officially the Republic of Armenia (translit), is a country in the South Caucasus region of Eurasia.
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Asam pedas
Asam Pedas (Indonesian and Malay: Asam Pedas, Minangkabau: Asam Padeh, Sour and Spicy) is a Minangkabau and Malay sour and spicy fish stew dish.
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Asturias
Asturias (Asturies; Asturias), officially the Principality of Asturias (Principado de Asturias; Principáu d'Asturies), is an autonomous community in north-west Spain.
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Étouffée
Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.
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Bacon
Bacon is a type of salt-cured pork.
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Baked beans
Baked beans is a dish containing beans, sometimes baked but, despite the name, usually stewed, in a sauce.
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Balkans
The Balkans, or the Balkan Peninsula, is a geographic area in southeastern Europe with various and disputed definitions.
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Bamia
Bamia (بامية. cooked okra) or bamia bi-lahm (البامية باللحم okra with meat), is a Middle Eastern stew prepared using lamb, okra and tomatoes as primary ingredients.
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Barley
Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally.
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Basil
Basil (Ocimum basilicum), also called great basil or Saint-Joseph's-wort, is a culinary herb of the family Lamiaceae (mints).
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Basque Country (autonomous community)
The Basque Country (Euskadi; País Vasco; Pays Basque), officially the Basque Autonomous Community (Euskal Autonomia Erkidegoa, EAE; Comunidad Autónoma Vasca, CAV) is an autonomous community in northern Spain.
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Bay leaf
Bay leaf (plural bay leaves) refers to the aromatic leaves of several plants used in cooking.
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Bean
A bean is a seed of one of several genera of the flowering plant family Fabaceae, which are used for human or animal food.
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Bear
Bears are carnivoran mammals of the family Ursidae.
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Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle.
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Beef bourguignon
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne,Random House Dictionary is a beef stew braised in red wine, often red Burgundy, and beef broth, generally flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.
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Beer
Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea.
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Belgium
Belgium, officially the Kingdom of Belgium, is a country in Western Europe bordered by France, the Netherlands, Germany and Luxembourg.
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Bell pepper
The bell pepper (also known as sweet pepper, pepper or capsicum) is a cultivar group of the species Capsicum annuum.
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Berber cuisine
The Amazigh (Berber) cuisine is a traditional cuisine with a varied history and influence of numerous flavours from distinct regions across North Africa.
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Berbere
Berbere (በርበሬ bärbäre, በርበረ bärbärä) is a spice mixture whose constituent elements usually include chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek.
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Bicol Express
Bicol Express (Bikol: Sinilihan) is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style.
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Bigos
Bigos (бігас,, or бігус), often translated into English as hunter's stew, is a Polish dish of finely chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage.
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Birnen, Bohnen und Speck
Birnen, Bohnen und Speck ("pears, beans and bacon") is a North German dish which is especially popular in the states of Schleswig-Holstein, Lower Saxony, Mecklenburg-Vorpommern and Hamburg.
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Birria
Birria is a Mexican dish from the state of Jalisco.
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Biscuit
Biscuit is a term used for a variety of primarily flour-based baked food products.
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Black pepper
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning, known as a peppercorn.
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Black pudding
Black pudding is a type of blood sausage originating in Great Britain and Ireland.
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Blanquette de veau
Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process.
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Blood
Blood is a body fluid in humans and other animals that delivers necessary substances such as nutrients and oxygen to the cells and transports metabolic waste products away from those same cells.
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Blood sausage
Blood sausages are sausages filled with blood that are cooked or dried and mixed with a filler until they are thick enough to solidify when cooled.
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Bolivia
Bolivia (Mborivia; Buliwya; Wuliwya), officially known as the Plurinational State of Bolivia (Estado Plurinacional de Bolivia), is a landlocked country located in western-central South America.
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Bone
A bone is a rigid organ that constitutes part of the vertebrate skeleton.
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Booyah (stew)
Booyah (also spelled booya, bouja, boulyaw, or bouyou) is a thick stew of probable Belgian origin made throughout the Upper Midwestern United States.
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Bosnia and Herzegovina
Bosnia and Herzegovina (or; abbreviated B&H; Bosnian and Serbian: Bosna i Hercegovina (BiH) / Боснa и Херцеговина (БиХ), Croatian: Bosna i Hercegovina (BiH)), sometimes called Bosnia-Herzegovina, and often known informally as Bosnia, is a country in Southeastern Europe located on the Balkan Peninsula.
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Bosnian Pot
Bosnian Pot (Bosanski Lonac) is a Bosnian stew, a culinary speciality appreciated for its rich taste and flexibility.
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Bouillabaisse
Bouillabaisse (bolhabaissa) is a traditional Provençal fish stew originating from the port city of Marseille.
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Bouquet garni
The bouquet garni (French for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews.
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Brain
The brain is an organ that serves as the center of the nervous system in all vertebrate and most invertebrate animals.
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Braising
Braising (from the French word braiser) is a combination-cooking method that uses both lit wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
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Brazil
Brazil (Brasil), officially the Federative Republic of Brazil (República Federativa do Brasil), is the largest country in both South America and Latin America.
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Breton language
Breton (brezhoneg or in Morbihan) is a Southwestern Brittonic Celtic language spoken in Brittany.
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Brittany
Brittany (Bretagne; Breizh, pronounced or; Gallo: Bertaèyn, pronounced) is a cultural region in the northwest of France, covering the western part of what was known as Armorica during the period of Roman occupation.
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Brown sugar
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses.
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Brudet
Brudet, brodet or brodeto is a fish stew made in Croatian regions of Dalmatia, Kvarner and Istria, as well as along the coast of Montenegro.
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Brunswick stew
Brunswick stew is a traditional dish, popular in the American South, generally involving a tomato base, local beans, vegetables, and originally small game meat, though today often chicken.
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Buğu kebabı
Buğu kebabı (Turkish for vapour kebab) is a lamb-based dish from the Turkish cuisine.
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Buckwheat
Buckwheat (Fagopyrum esculentum), also known as common buckwheat, Japanese buckwheat and silverhull buckwheat, is a plant cultivated for its grain-like seeds and as a cover crop.
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Buddha Jumps Over the Wall
Buddha Jumps Over the Wall, also known as Buddha's Temptation, is a variety of shark fin soup in Fujian cuisine.
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Burgoo
Burgoo is a spicy stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins.
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Burgundy
Burgundy (Bourgogne) is a historical territory and a former administrative region of France.
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Burgundy wine
Burgundy wine (Bourgogne or vin de Bourgogne) is wine made in the Burgundy region in eastern France, in the valleys and slopes west of the Saône, a tributary of the Rhône.
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Butter
Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed.
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Cabbage
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.
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Cabbage stew
Cabbage stew is a stew prepared using cabbage as a primary ingredient.
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Cacciucco
Cacciucco is an Italian fish stew native to the western coastal towns of Tuscany and Liguria.
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Cachupa
Cachupa (Cape Verdean Creole, Badiu: Kachupa) is a famous dish from the Cape Verde islands, West Africa.
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Caldeirada
Caldeirada is a Portuguese and Galician (Northwestern Spain region) fish stew consisting of a wide variety of fish and potatoes, along with other ingredientsIlí Lacerda, The Secrets of Portuguese Cookery (2009), p. 45.
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Caldo gallego
Caldo galego or simply caldo (in Galician), also known as caldo gallego (in Spanish), meaning literally Galician broth, is a traditional soup dish from Galicia.
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Calf
A calf (plural, calves) is the young of domestic cattle.
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Callaloo
Callaloo (sometimes calaloo or kallaloo) is a popular Caribbean dish originating in West Africa served in different variants across the Caribbean.
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Callos
Callos is a stew common across Spain, and is considered traditional to Madrid.
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Cameroon
No description.
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Canada
Canada is a country located in the northern part of North America.
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Cantabria
Cantabria is a historic Spanish community and autonomous community with Santander as its capital city.
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Cantabrian Sea
The Cantabrian Sea is the coastal sea of the Atlantic Ocean that washes the northern coast of Spain and the southwest side of the Atlantic coast of France; it represents the south area of the Bay of Biscay.
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Caparrones
Caparrones is a Spanish stew made of caparrón, a variety of red kidney bean, and a spicy sausage chorizo, both of which are local specialties of the Spanish La Rioja region.
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Cape Verde
Cape Verde or Cabo Verde (Cabo Verde), officially the Republic of Cabo Verde, is an island country spanning an archipelago of 10 volcanic islands in the central Atlantic Ocean.
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Capsicum
Capsicum (also known as peppers) is a genus of flowering plants in the nightshade family Solanaceae.
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Carbonade flamande
Carbonade flamande, alternatively spelt carbonnade or à la flamande (accessed 22 June 2008)) (in Dutch stoofkarbonade (often plural: stoofkarbonaden or stoofkarbonades), Vlaamse karbonade (often plural: Vlaamse karbonaden or Vlaamse karbonades), stoverij or stoofvlees) (in English, Flemish Stew) is a traditional Belgian, French Flemish, Northern Brabantian and Zeelandic Flemish sweet-sour beef (or pork) and onion stew made with beer, and seasoned with thyme, bay leaves and mustard. Mushrooms or spiced bread can also be added. The term carbonade may also refer to a dish of grilled pork loin and certain beef stews cooked with red wine such as beef bourguignon in the east of France, but is more commonly associated with the Belgian dish. The type of beer used is important, and traditionally an Oud bruin (Old Brown Beer), Brune Abbey beer or Flanders red is the beer of choice with a somewhat bitter-sour flavour.Van Waerebeek, R., Everybody Eats Well in Belgium Cookbook (1996),. In addition to this and to enhance the sweet-sour flavour, just before serving, it has a small amount of cider or wine vinegar and either brown sugar or red currant jelly stirred in. (accessed 22 June 2008) It is often accompanied by french fries, boiled potatoes or stoemp. (accessed 22 June 2008) It is widely available in restaurants and friteries in Belgium.
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Cardamom
Cardamom, sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae.
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Cardoon
The cardoon (Cynara cardunculus), also called the artichoke thistle or globe artichoke, is a thistle in the sunflower family.
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Caribbean
The Caribbean is a region that consists of the Caribbean Sea, its islands (some surrounded by the Caribbean Sea and some bordering both the Caribbean Sea and the North Atlantic Ocean) and the surrounding coasts.
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Carrot
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.
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Cassava
Manihot esculenta, commonly called cassava, manioc, yuca, mandioca and Brazilian arrowroot, is a woody shrub native to South America of the spurge family, Euphorbiaceae.
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Cassoulet
Cassoulet (from Occitan caçolet) is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).
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Catalonia
Catalonia (Catalunya, Catalonha, Cataluña) is an autonomous community in Spain on the northeastern extremity of the Iberian Peninsula, designated as a nationality by its Statute of Autonomy.
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Cawl
Cawl is a Welsh dish.
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Cecina (meat)
In Spanish, cecina is meat that has been salted and dried by means of air, sun or smoke.
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Celery
Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity.
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Central Africa
Central Africa is the core region of the African continent which includes Burundi, the Central African Republic, Chad, the Democratic Republic of the Congo, and Rwanda.
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Chairo (stew)
Chairo is a traditional dish of the Aymara people, consumed mainly in Bolivia and other countries in the Andes.
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Chakapuli
Chakapuli (ჩაქაფული) is a Georgian stew.
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Chapea
Chapea is a bean stew: a very popular dish from the countryside of the Dominican Republic.
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Cheese
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
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Cherry plum
Prunus cerasifera is a species of plum known by the common names cherry plum and myrobalan plum.
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Chicken as food
Chicken is the most common type of poultry in the world.
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Chicken mull
Chicken mull is a traditional dish from North Carolina, upstate South Carolina and Georgia.
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Chickpea
The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae.
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Chile
Chile, officially the Republic of Chile, is a South American country occupying a long, narrow strip of land between the Andes to the east and the Pacific Ocean to the west.
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Chili con carne
Chili con carne, commonly known in American English as simply "chili", is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans.
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Chili pepper
The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.
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Chili powder
Chili powder (also powdered chili, chile powder or chilli powder) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (also sometimes known as chili powder blend).
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Chili sauce
Chili sauce is a condiment prepared with chili peppers and sometimes red tomato as primary ingredients.
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China
China, officially the People's Republic of China (PRC), is a unitary one-party sovereign state in East Asia and the world's most populous country, with a population of around /1e9 round 3 billion.
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Chinese Indonesian cuisine
Chinese Indonesian cuisine (Masakan Tionghoa Indonesia) is characterized by the mixture of Chinese with local Indonesian style.
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Chitterlings
Chitterlings (or; sometimes spelled/pronounced chitlins or chittlins) are a prepared food usually made from the small intestines of a pig, although the intestines of cattle and other animals are sometimes used.
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Cholent
Cholent (tsholnt or tshoolnt) or hamin (חמין) is a traditional Jewish stew.
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Chorizo
Chorizo (or, from Spanish; or) or Chouriço (from Portuguese) is a type of pork sausage.
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Christmas
Christmas is an annual festival commemorating the birth of Jesus Christ,Martindale, Cyril Charles.
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Chupe Andino
Chupe andino refers to various stews and soups that are prepared in the Andes mountains region in South America.
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Ciambotta
Ciambotta or giambotta is a summer vegetable stew of southern Italian cuisine.
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Cincinnati chili
Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti (a "two-way") or hot dogs ("coneys"), both dishes developed by Macedonian immigrant restaurateurs in the 1920s.
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Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.
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Cioppino
Cioppino is a fish stew originating in San Francisco, California.
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Clam
Clam is a common name for several kinds of bivalve molluscs.
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Clarified butter
Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat.
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Clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum.
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Cocido
Cocido (Peninsular, Latin American) or cozido (European, Brazilian) is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries.
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Cocido lebaniego
Cocido lebaniego is a traditional dish from the region of Liébana in Cantabria, Spain.
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Cocido madrileño
Cocido madrileño ("Madrilenian stew") is a traditional chickpea-based stew from Madrid, Spain.
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Cocido montañés
Cocido montañés ('highlander stew' or 'mountain stew'), is a rich hearty bean stew, originally from and most commonly found in Cantabria in northern Spain.
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Coconut
The coconut tree (Cocos nucifera) is a member of the family Arecaceae (palm family) and the only species of the genus Cocos.
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Coconut milk
Coconut milk is the liquid that comes from the grated meat of a mature coconut.
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Collard greens
Collard greens (collards) describes certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage (Capitata Group) and broccoli (Botrytis Group).
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Colocasia esculenta
Colocasia esculenta is a tropical plant grown primarily for its edible corms, the root vegetables most commonly known as taro.
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Columbidae
Pigeons and doves constitute the animal family Columbidae and the order Columbiformes, which includes about 42 genera and 310 species.
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Compote (game dish)
A compote is a dish made from game meat.
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Cooking
Cooking or cookery is the art, technology, science and craft of preparing food for consumption.
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Cooking banana
Cooking bananas are banana cultivars in the genus Musa whose fruits are generally used in cooking.
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Coq au vin
Coq au vin ("rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.
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Coriander
Coriander (Coriandrum sativum), also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae.
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Corn stew
Corn stew is a stew prepared with corn (maize) as a primary ingredient.
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Cornbread
Cornbread is any quick bread containing cornmeal.
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Cotriade
Cotriade (Kaoteriad in Breton) is a fish stew speciality from the French province of Brittany that is made with different kinds of fish, as well as potatoes.
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Country of origin
Country of origin (COO), is the country of manufacture, production, or growth where an article or product comes from.
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Cowboy
A cowboy is an animal herder who tends cattle on ranches in North America, traditionally on horseback, and often performs a multitude of other ranch-related tasks.
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Cream
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization.
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Croatia
Croatia (Hrvatska), officially the Republic of Croatia (Republika Hrvatska), is a country at the crossroads of Central and Southeast Europe, on the Adriatic Sea.
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Cuisine of the Pennsylvania Dutch
Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch.
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Curry
Curry (sometimes, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent.
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Custom
Custom may refer to.
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Czech Republic
The Czech Republic (Česká republika), also known by its short-form name Czechia (Česko), is a landlocked country in Central Europe bordered by Germany to the west, Austria to the south, Slovakia to the east and Poland to the northeast.
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Daube
Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan.
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Dimlama
Dimlama or Dymdama is an turkic stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits.
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Dinuguan
Dinuguan is a Filipino savory stew of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar.
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Dog meat
Dog meat is the flesh and other edible parts derived from dogs.
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Dominican Republic
The Dominican Republic (República Dominicana) is a sovereign state located in the island of Hispaniola, in the Greater Antilles archipelago of the Caribbean region.
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Drokpa Katsa
Drokpa Katsa is a Tibetan cuisine dish of stewed tripe, with curry, fennel, monosodium glutamate and salt.
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Duck as food
In food terminology, duck or duckling (when meat comes from a juvenile duck) refers to duck meat, the meat of several species of bird in the family Anatidae, found in both fresh and salt water.
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Dumpling
Dumpling is a broad classification for a dish that consists of pieces of dough (made from a variety of starch sources) wrapped around a filling or of dough with no filling.
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Dungeness crab
The Dungeness crab, Metacarcinus magister (the naming convention recognized by WoRMS) or Cancer magister (the naming convention recognized by ITIS), is a species of crab that inhabits eelgrass beds and water bottoms on the west coast of North America.
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Ecuador
Ecuador (Ikwadur), officially the Republic of Ecuador (República del Ecuador, which literally translates as "Republic of the Equator"; Ikwadur Ripuwlika), is a representative democratic republic in northwestern South America, bordered by Colombia on the north, Peru on the east and south, and the Pacific Ocean to the west.
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Egg as food
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
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Eggplant
Eggplant (Solanum melongena) or aubergine is a species of nightshade grown for its edible fruit.
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Elaeis
Elaeis is a genus of palms containing two species, called oil palms.
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England
England is a country that is part of the United Kingdom.
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Eritrea
Eritrea (ኤርትራ), officially the State of Eritrea, is a country in the Horn of Africa, with its capital at Asmara.
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Escudella i carn d'olla
Escudella i carn d'olla, or shorter escudella, is a traditional Catalan soup and stew.
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Ethiopia
Ethiopia (ኢትዮጵያ), officially the Federal Democratic Republic of Ethiopia (የኢትዮጵያ ፌዴራላዊ ዲሞክራሲያዊ ሪፐብሊክ, yeʾĪtiyoṗṗya Fēdēralawī Dēmokirasīyawī Rīpebilīk), is a country located in the Horn of Africa.
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Fabada asturiana
Fabada asturiana, often simply known as fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide.
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Fabes con almejas
Fabes con almejas (Spanish) or Fabes con amasueles, in Asturian for beans with clams, is a clam and bean stew that originated in the principality of Asturias in the 19th century as peasant fare.
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Fahsa
Fahsa (Fahsa) is a Yemeni stew.
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Fasole cu cârnați
Fasole cu cârnați ("beans with sausages") is a popular Romanian dish, consisting of baked beans and sausages.
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Fårikål
Fårikål is a traditional Norwegian dish and also considered the national dish of the country.
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Főzelék
Főzelék is a type of thick Hungarian vegetable stew or soup, similar to pottage.
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Feijoada
Feijoada is a stew of beans with beef and pork of Portuguese origin.
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Fennel
Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family.
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Fenugreek
Fenugreek (Trigonella foenum-graecum) is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets.
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Fesenjān
Khoresh-e Fesenjān (خورش فسنجان), or simply Fesenjān (فسنجان) (also spelled as Fesenjoon), is an Iranian stew (a khoresh) flavored with pomegranate paste and ground walnuts (see bazha).
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Finland
Finland (Suomi; Finland), officially the Republic of Finland is a country in Northern Europe bordering the Baltic Sea, Gulf of Bothnia, and Gulf of Finland, between Norway to the north, Sweden to the northwest, and Russia to the east.
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Fish stew
Fish stew is a generic name for a stew with a base or food ingredients of fish or seafood.
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Flanders
Flanders (Vlaanderen, Flandre, Flandern) is the Dutch-speaking northern portion of Belgium, although there are several overlapping definitions, including ones related to culture, language, politics and history.
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Flavor
Flavor (American English) or flavour (British English; see spelling differences) is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell.
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Flour
Flour is a powder made by grinding raw grains or roots and used to make many different foods.
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Food
Food is any substance consumed to provide nutritional support for an organism.
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France
France, officially the French Republic (République française), is a sovereign state whose territory consists of metropolitan France in Western Europe, as well as several overseas regions and territories.
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Fricot
Fricot is a traditional Acadian dish.
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Fruit anatomy
Fruit anatomy is the plant anatomy of the internal structure of fruit.
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Fufu
Fufu (variants of the name include foofoo, fufuo, foufou) is a staple food common in many countries in Africa such as Ghana, Liberia and Nigeria.
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Gaisburger Marsch
Gaisburger Marsch (German for "march of Gaisburg") is a traditional Swabian beef stew, named after Gaisburg, a district of Stuttgart.
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Galinhada
Galinhada is a stew of rice with chicken, which is a typical Brazilian dish in the state of Minas Gerais.
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Game (hunting)
Game or quarry is any animal hunted for sport or for food.
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Garbure
Garbure is a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added.
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Garlic
Garlic (Allium sativum) is a species in the onion genus, Allium.
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Garri
The word Garri originates from the Hausa Language in Northern Nigeria.
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Gascony
Gascony (Gascogne; Gascon: Gasconha; Gaskoinia) is an area of southwest France that was part of the "Province of Guyenne and Gascony" prior to the French Revolution.
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Güveç (dish)
Güveç or đuveč (güveç, гювеч,, đuveč,, ѓувеч,, ђувеч,, ghiveci) is a Turkish, Romanian and Balkan oven-baked meat and vegetable stew similar to ratatouille.
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Georgia (country)
Georgia (tr) is a country in the Caucasus region of Eurasia.
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Georgia (U.S. state)
Georgia is a state in the Southeastern United States.
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Germany
Germany (Deutschland), officially the Federal Republic of Germany (Bundesrepublik Deutschland), is a sovereign state in central-western Europe.
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Ghapama
Ghapama (ղափամա) is an Armenian stuffed pumpkin dish, often prepared during the Christmas season.
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Ghormeh sabzi
Ghormeh Sabzi (قورمه سبزی) (also spelled as Qormeh Sabzi) is an Iranian herb stew.
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Giblets
Giblets is a culinary term for the edible offal of a fowl, typically including the heart, gizzard, liver, and other visceral organs.
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Ginger
Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine.
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Gingerbread
Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg or cinnamon and sweetened with honey, sugar or molasses.
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Goat meat
Goat meat or goat's meat is the meat of the domestic goat (Capra aegagrus hircus).
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Goat water
Goat water, also referred to as kiddy stew, is a stew that is a part of the national cuisine of the Caribbean island of Montserrat It has been described as a national dish of Montserrat.
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Goose
Geese are waterfowl of the family Anatidae.
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Goulash
Goulash (gulyás) is a soup of meat and vegetables, seasoned with paprika and other spices.
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Gravy
Gravy is a sauce often made from the juices of meats that run naturally during cooking and thickened with wheat flour or cornstarch for added texture.
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Green bean
Green beans are the unripe, young fruit and protective pods of various cultivars of the common bean (Phaseolus vulgaris).
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Guatitas
Guatitas (guts or bellies, from Guata; "Gut/Belly"), or guatitas criollas, is a popular dish in Chile and in Ecuador, where it is considered a national dish.
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Gumbo
Gumbo (Gombo) is a stew popular in the U.S. state of Louisiana, and that state's official state cuisine.
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Guyana
Guyana (pronounced or), officially the Co-operative Republic of Guyana, is a sovereign state on the northern mainland of South America.
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Guyanese pepperpot
Pepperpot is an Amerindian-derived dish popular in Guyana.
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Hachee
Hachée is a traditional Dutch stew based on diced meat, fish or poultry, and vegetables.
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Ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.
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Hare
Hares and jackrabbits are leporids belonging to the genus Lepus.
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Hasenpfeffer
Hasenpfeffer is a traditional German stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and a marinade made from wine and vinegar.
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Herb
In general use, herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, in medicine, or as fragrances.
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Hobo
A hobo is a migrant worker or homeless vagrant, especially one who is impoverished.
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Hochepot
The hochepot (hutsepot) is a sort of stew much appreciated in the Nord-Pas-de-Calais region of France, and in Flanders and Hainaut in Belgium.
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Hominy
Hominy is a food produced from dried maize (corn in the U.S.) kernels that have been treated with an alkali, in a process called nixtamalization.
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Honey
Honey is a sweet, viscous food substance produced by bees and some related insects.
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Hoosh
Hoosh (occasionally spelt hooch) is a thick stew made from pemmican (a mix of dried meat, fat, and cereal) or other meat, thickener such as ground biscuits, and water.
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Horse meat
Horse meat is the culinary name for meat cut from a horse.
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Hot pot
Hot pot is a Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients.
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Hungary
Hungary (Magyarország) is a country in Central Europe that covers an area of in the Carpathian Basin, bordered by Slovakia to the north, Ukraine to the northeast, Austria to the northwest, Romania to the east, Serbia to the south, Croatia to the southwest, and Slovenia to the west.
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India
India (IAST), also called the Republic of India (IAST), is a country in South Asia.
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Indonesia
Indonesia (or; Indonesian), officially the Republic of Indonesia (Republik Indonesia), is a transcontinental unitary sovereign state located mainly in Southeast Asia, with some territories in Oceania.
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Ingredient
An ingredient is a substance that forms part of a mixture (in a general sense).
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Iran
Iran (ایران), also known as Persia, officially the Islamic Republic of Iran (جمهوری اسلامی ایران), is a sovereign state in Western Asia. With over 81 million inhabitants, Iran is the world's 18th-most-populous country. Comprising a land area of, it is the second-largest country in the Middle East and the 17th-largest in the world. Iran is bordered to the northwest by Armenia and the Republic of Azerbaijan, to the north by the Caspian Sea, to the northeast by Turkmenistan, to the east by Afghanistan and Pakistan, to the south by the Persian Gulf and the Gulf of Oman, and to the west by Turkey and Iraq. The country's central location in Eurasia and Western Asia, and its proximity to the Strait of Hormuz, give it geostrategic importance. Tehran is the country's capital and largest city, as well as its leading economic and cultural center. Iran is home to one of the world's oldest civilizations, beginning with the formation of the Elamite kingdoms in the fourth millennium BCE. It was first unified by the Iranian Medes in the seventh century BCE, reaching its greatest territorial size in the sixth century BCE, when Cyrus the Great founded the Achaemenid Empire, which stretched from Eastern Europe to the Indus Valley, becoming one of the largest empires in history. The Iranian realm fell to Alexander the Great in the fourth century BCE and was divided into several Hellenistic states. An Iranian rebellion culminated in the establishment of the Parthian Empire, which was succeeded in the third century CE by the Sasanian Empire, a leading world power for the next four centuries. Arab Muslims conquered the empire in the seventh century CE, displacing the indigenous faiths of Zoroastrianism and Manichaeism with Islam. Iran made major contributions to the Islamic Golden Age that followed, producing many influential figures in art and science. After two centuries, a period of various native Muslim dynasties began, which were later conquered by the Turks and the Mongols. The rise of the Safavids in the 15th century led to the reestablishment of a unified Iranian state and national identity, with the country's conversion to Shia Islam marking a turning point in Iranian and Muslim history. Under Nader Shah, Iran was one of the most powerful states in the 18th century, though by the 19th century, a series of conflicts with the Russian Empire led to significant territorial losses. Popular unrest led to the establishment of a constitutional monarchy and the country's first legislature. A 1953 coup instigated by the United Kingdom and the United States resulted in greater autocracy and growing anti-Western resentment. Subsequent unrest against foreign influence and political repression led to the 1979 Revolution and the establishment of an Islamic republic, a political system that includes elements of a parliamentary democracy vetted and supervised by a theocracy governed by an autocratic "Supreme Leader". During the 1980s, the country was engaged in a war with Iraq, which lasted for almost nine years and resulted in a high number of casualties and economic losses for both sides. According to international reports, Iran's human rights record is exceptionally poor. The regime in Iran is undemocratic, and has frequently persecuted and arrested critics of the government and its Supreme Leader. Women's rights in Iran are described as seriously inadequate, and children's rights have been severely violated, with more child offenders being executed in Iran than in any other country in the world. Since the 2000s, Iran's controversial nuclear program has raised concerns, which is part of the basis of the international sanctions against the country. The Joint Comprehensive Plan of Action, an agreement reached between Iran and the P5+1, was created on 14 July 2015, aimed to loosen the nuclear sanctions in exchange for Iran's restriction in producing enriched uranium. Iran is a founding member of the UN, ECO, NAM, OIC, and OPEC. It is a major regional and middle power, and its large reserves of fossil fuels – which include the world's largest natural gas supply and the fourth-largest proven oil reserves – exert considerable influence in international energy security and the world economy. The country's rich cultural legacy is reflected in part by its 22 UNESCO World Heritage Sites, the third-largest number in Asia and eleventh-largest in the world. Iran is a multicultural country comprising numerous ethnic and linguistic groups, the largest being Persians (61%), Azeris (16%), Kurds (10%), and Lurs (6%).
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Ireland
Ireland (Éire; Ulster-Scots: Airlann) is an island in the North Atlantic.
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Irish stew
Irish stew (stobhach / Stobhach Gaelach) is any variety of meat-and-root vegetables stew native to Ireland.
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Istrian stew
The Istrian stew or jota (Istarska jota; Jota, Jota) is a stew, made of beans, sauerkraut or sour turnip, potatoes, bacon, spare ribs, known in the northern Adriatic region.
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Italian-American cuisine
Italian-American cuisine is a style of Italian cuisine adapted throughout the United States.
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Italy
Italy (Italia), officially the Italian Republic (Repubblica Italiana), is a sovereign state in Europe.
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Jaén, Spain
Jaén is a city in south-central Spain.
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Jambalaya
Jambalaya is a Louisiana-origin dish of Spanish and French (especially Provençal cuisine) influence, consisting mainly of meat and vegetables mixed with rice.
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Japan
Japan (日本; Nippon or Nihon; formally 日本国 or Nihon-koku, lit. "State of Japan") is a sovereign island country in East Asia.
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Jerky
Jerky is lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage.
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Jewish cuisine
Jewish cuisine is a diverse collection of cooking traditions of the Jewish people worldwide.
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Jews
Jews (יְהוּדִים ISO 259-3, Israeli pronunciation) or Jewish people are an ethnoreligious group and a nation, originating from the Israelites Israelite origins and kingdom: "The first act in the long drama of Jewish history is the age of the Israelites""The people of the Kingdom of Israel and the ethnic and religious group known as the Jewish people that descended from them have been subjected to a number of forced migrations in their history" and Hebrews of the Ancient Near East.
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Kadhi
Kadhi or karhi is a dish originating from the Indian subcontinent.
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Kaldereta
Kaldereta or caldereta is a goat meat stew from the Philippines.
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Kamounia
Kamounia, sometimes spelled Kamouneya, is a beef and liver stew prepared with cumin.
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Kapuska
Kapuska is a hearty traditional Turkish cuisine stew whose name is derived from the Russian language word for cabbage.
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Kare-kare
Kare-kare is a Philippine stew complemented with a thick savory peanut sauce.
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Karelian hot pot
The Karelian hot pot (British) or Karelian stew (US) (karjalanpaisti in Finnish) is a traditional meat stew originating from the region of Karelia.
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Kashmiri cuisine
Kashmiri cuisine (कॉशुर खयॊन / kashmiri; Kashur khyon; کشمیری پکوان) is the cuisine of the Kashmir Valley region.
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Kebab
Kebabs (also kabobs or kababs) are various cooked meat dishes, with their origins in Middle Eastern cuisine.
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Kidney
The kidneys are two bean-shaped organs present in left and right sides of the body in vertebrates.
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Kidney bean
The kidney bean is a variety of the common bean (Phaseolus vulgaris).
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Kig ha farz
Kig ha farz is a cooked dish consisting of various meats simmered in a broth with a buckwheat flour based pudding.
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Kofta
Kofta is a family of meatball or meatloaf dishes found in South Asian, Middle Eastern, Balkan, and Central Asian cuisines.
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Konjac
Konjac (or konjak) is a common name of the Asian plant Amorphophallus konjac (syn. A. rivieri), which has an edible corm (bulbo-tuber).
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Kuru fasulye
Kuru fasulye is a stewed bean dish in Turkish cuisine.
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La Rioja (Spain)
La Rioja is an autonomous community and a province in Spain, located in the north of the Iberian Peninsula.
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Labskaus
Labskaus (also spelled Lapskaus) is a culinary specialty from Northern Germany and in particular from the cities of Bremen, Hamburg, and Lübeck.
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Lamb and mutton
Lamb, hogget, and mutton are the meat of domestic sheep (species Ovis aries) at different ages.
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Lancashire hotpot
Lancashire hotpot is a stew originating from Lancashire in the North West of England.
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Languedoc
Languedoc (Lengadòc) is a former province of France.
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Lard
Lard is pig fat in both its rendered and unrendered forms.
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Lardon
A lardon, also called lardoon or larding, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads.
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Larousse Gastronomique
Larousse Gastronomique is an encyclopedia of gastronomy.
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Latin American cuisine
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America.
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Läskisoosi
Läskisoosi (English: Pork sauce) is traditional Finnish stew, made of pork chops grilled in butter with onions and flour, stirred in water with salt and pepper.
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Leaf vegetable
Leaf vegetables, also called leafy greens, salad greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots.
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Lecsó
Lecsó (Lecho,; lecsó; Czech and Slovak: lečo; Letscho; leczo; лечо) is a Hungarian thick vegetable ragout or stew which features explicitly yellow pointed peppers, tomato, onion, salt, and ground sweet and/or hot paprika as a base recipe.
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Leek
The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek.
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Lentil
The lentil (Lens culinaris or Lens esculenta) is an edible pulse.
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Lima bean
Phaseolus lunatus, commonly known as the lima bean, butter bean, sieva bean, or Madagascar bean, is a legume grown for its edible seeds or beans.
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Limburg (Belgium)
Limburg (Dutch and Limburgish: Limburg; Limbourg) is a province in Belgium.
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Limburg (Netherlands)
Limburg (Dutch and Limburgish: (Nederlands-)Limburg; Limbourg) is the southernmost of the 12 provinces of the Netherlands.
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List of fish and seafood soups
This is a list of soups made with fish or seafood.
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List of Japanese soups and stews
This is a list of Japanese soups and stews.
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List of root vegetables
Root vegetables are plant roots and tubers eaten by humans as food.
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List of soups
This is a list of notable soups.
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Lithuania
Lithuania (Lietuva), officially the Republic of Lithuania (Lietuvos Respublika), is a country in the Baltic region of northern-eastern Europe.
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Liver (food)
The liver of mammals, fowl, and fish is commonly eaten as food by humans.
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Lobio
Lobio (ლობიო) is a traditional Georgian dish of various kinds of prepared beans (cooked or stewed), containing coriander, walnuts, garlic and onion.
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Lobster
Lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans.
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Lobster stew
Lobster stew (Caldereta de llagosta in Catalan) is a Menorcan dish.
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Locro
Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range.
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Longaniza
Longaniza is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça.
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Louisiana
Louisiana is a state in the southeastern region of the United States.
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Louisiana Creole cuisine
Louisiana Creole cuisine (Cuisine créole, Cocina criolla) is a style of cooking originating in Louisiana, United States, which blends French, Spanish, West African, Amerindian, Haitian, German, Italian, influences, as well as influences from the general cuisine of the Southern United States.
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Lunggoi Katsa
In Tibetan cuisine, Lunggoi Katsa is stewed sheep's head, with curry, fennel, monosodium glutamate and salt.
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Maafe
Maafe (Wolof; var. mafé, maffé, maffe, sauce d'arachide (French), tigadèguèna or tigadegena (Bamana; literally 'peanut butter sauce'), or groundnut stew, is a stew or sauce (depending on water content) common to much of West Africa. It originates from the Mandinka and Bambara people of Mali. Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa.
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Maconochie
Maconochie was a stew of sliced turnips, carrots and potatoes in a thin soup, named for the Aberdeen Maconochie Company that produced it.
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Madrid
Madrid is the capital of Spain and the largest municipality in both the Community of Madrid and Spain as a whole.
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Maize
Maize (Zea mays subsp. mays, from maíz after Taíno mahiz), also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.
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Malaysia
Malaysia is a federal constitutional monarchy in Southeast Asia.
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Mallorca
Mallorca, or Majorca, is the largest island in the Balearic Islands, which are part of Spain and located in the Mediterranean.
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Mangold
Mangold (also Mangoldt, Mangolt) is a German surname, in origin from a given name.
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Marjoram
Marjoram (Origanum majorana) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors.
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Marseille
Marseille (Provençal: Marselha), is the second-largest city of France and the largest city of the Provence historical region.
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Matambre
Matambre is the name of a very thin cut of beef in Argentina and Uruguay, taken from between the skin and the ribs,Dictionary of the Real Academia Española a sort of flank steak.
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Métis
The Métis are members of ethnic groups native to Canada and parts of the United States that trace their descent to indigenous North Americans and European settlers.
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Mămăligă
Mămăligă (Moldovan Cyrillic: Мэмэлигэ) is a porridge made out of yellow maize flour, traditional in Romania, Moldova, Chechnya, Ossetia and Georgia and some regions in Ukraine near the mountains.
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Meat
Meat is animal flesh that is eaten as food.
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Meatball
A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning.
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Mechado
Mechado is a beef dish originating from Spain.
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Menorca
Menorca or Minorca (Menorca; Menorca; from Latin: Insula Minor, later Minorica "smaller island") is one of the Balearic Islands located in the Mediterranean Sea belonging to Spain.
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Mexico
Mexico (México; Mēxihco), officially called the United Mexican States (Estados Unidos Mexicanos) is a federal republic in the southern portion of North America.
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Midwestern United States
The Midwestern United States, also referred to as the American Midwest, Middle West, or simply the Midwest, is one of four census regions of the United States Census Bureau (also known as "Region 2").
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Mirepoix (cuisine)
A mirepoix is diced vegetables, cooked for a long time on a gentle heat without colour or browning, usually with butter or other fat or oil.
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Moambe
Palm butter or palm cream, frequently known as moambe, mwambe or nyembwe, is an ingredient made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm (Elaeis guineensis) tree.
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Mocotó
Mocotó is a Brazilian dish made from cow's feet, stewed with beans and vegetables.
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Molagoottal
Molagoottal (மொளகூட்டல்; മൊളഗൂട്ടല്) is a South Indian stew with coconut and lentils as a base.
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Mongolia
Mongolia (Monggol Ulus in Mongolian; in Mongolian Cyrillic) is a landlocked unitary sovereign state in East Asia.
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Monosodium glutamate
Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids.
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Montserrat
Montserrat is a Caribbean island in the Leeward Islands, which is part of the chain known as the Lesser Antilles, in the West Indies.
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Moqueca
Moqueca (or depending on the dialect, also spelled muqueca) is a Brazilian recipe based on salt water fish stew, tomatoes, onions, garlic and coriander.
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Muffin
A muffin is an individual-sized, baked product.
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Mulligan stew (food)
Mulligan stew is a dish said to have been prepared by American hobos in camps in the early 1900s.
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Murcia
Murcia is a city in south-eastern Spain, the capital and most populous city of the Autonomous Community of the Region of Murcia, and the seventh largest city in the country, with a population of 442,573 inhabitants in 2009 (about one third of the total population of the Region).
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Mushroom
A mushroom, or toadstool, is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.
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National dish
A national dish is a culinary dish that is strongly associated with a particular country.
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Navarin (food)
Navarin is a French ragoût (stew) of lamb or mutton.
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Ndolé
Ndolé is a Cameroonian dish consisting of stewed nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or beef.
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Netherlands
The Netherlands (Nederland), often referred to as Holland, is a country located mostly in Western Europe with a population of seventeen million.
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Nikujaga
(meaning meat-potato) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables.
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Niter kibbeh
Niter kibbeh, or niter qibe (Ge'ez ንጥር ቅቤ niṭer ḳibē), also called tesmi (in Tigrinya), is a seasoned, clarified butter used in Ethiopian cuisine.
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North Africa
North Africa is a collective term for a group of Mediterranean countries and territories situated in the northern-most region of the African continent.
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North America
North America is a continent entirely within the Northern Hemisphere and almost all within the Western Hemisphere; it is also considered by some to be a northern subcontinent of the Americas.
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North Carolina
North Carolina is a U.S. state in the southeastern region of the United States.
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Norway
Norway (Norwegian: (Bokmål) or (Nynorsk); Norga), officially the Kingdom of Norway, is a unitary sovereign state whose territory comprises the western portion of the Scandinavian Peninsula plus the remote island of Jan Mayen and the archipelago of Svalbard.
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Nut (fruit)
A nut is a fruit composed of an inedible hard shell and a seed, which is generally edible.
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Nutmeg
Nutmeg is the seed or ground spice of several species of the genus Myristica.
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Offal
Offal, also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal.
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Ohio
Ohio is a Midwestern state in the Great Lakes region of the United States.
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Okra
Okra or okro, known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family.
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Olive oil
Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin.
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Olla podrida
Olla podrida (literally "rotten pot") is a Spanish stew made from pork and beans and a wide variety of other meats and vegetables, often including chickpeas, depending on the recipe used.
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Ollada
Ollada (also named as putxero or perolada in the Valencian Community) is a traditional dish around the world.
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Onion
The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
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Opossum
The opossum is a marsupial of the order Didelphimorphia endemic to the Americas.
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Ostrich stew
Ostrich stew is a stew prepared using ostrich meat as a primary ingredient.
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Ostropel
Ostropel is a typical Romanian stew that is primarily made from chicken mixed with a thick tomato sauce.
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Oxtail
Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle.
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Oyster
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats.
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Oyster stew
Oyster stew is a stew made with oysters.
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Paila marina
Paila marina is a traditional Chilean seafood soup or light stew usually served in a paila (earthenware bowl).
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Pakistan
Pakistan (پاکِستان), officially the Islamic Republic of Pakistan (اِسلامی جمہوریہ پاکِستان), is a country in South Asia.
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Pakora
Pakora, also called pakoda, pakodi, fakkura, bhajiya, bhajji or ponako, is a fried snack (fritter).
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Palaver sauce
Palaver sauce or palava sauce or plasas is a type of stew widely eaten in West Africa, including Ghana, Liberia, Sierra Leone and Nigeria.
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Palm oil
Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms, primarily the African oil palm Elaeis guineensis, and to a lesser extent from the American oil palm Elaeis oleifera and the maripa palm Attalea maripa.
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Paomo
Paomo is a specialty of Shaanxi cuisine and is a typical food eaten in the city of Xi'an.
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Paprika
Paprika (US English more commonly, British English more commonly) is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper.
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Paraguay
Paraguay (Paraguái), officially the Republic of Paraguay (República del Paraguay; Tetã Paraguái), is a landlocked country in central South America, bordered by Argentina to the south and southwest, Brazil to the east and northeast, and Bolivia to the northwest.
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Parsley
Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae, native to the central Mediterranean region (southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice, and a vegetable.
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Parsnip
The parsnip (Pastinaca sativa) is a root vegetable closely related to the carrot and parsley.
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Partridge
Partridges are medium-sized non-migratory gamebirds, with a wide native distribution throughout the Old World, including Europe, Asia, and parts of Africa.
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Pasta
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.
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Pastirma
Pastirma, basturma, pastourma, bastirma, basterma (from) is a highly seasoned, air-dried cured beef that is part of the cuisines of countries from the Balkans to the Levant.
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Pasulj
Pasulj (from phaseolus; Пасуљ) or Grah (in Bosnian), is a bean soup made of usually white, cranberry or pinto beans, and more rarely kidney beans, that is common in Serbian, Montenegrin, Bosnian, Croatian and Slovenian cuisine (former Yugoslavia).
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Patlıcanlı kebap
Patlıcanlı kebap (patlıcanlı kebap, "eggplant kebab") is a Turkish kebab (meat dish) that may be prepared according to various traditions.
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Pörkölt
Pörkölt is a meat stew which originates from Hungary, but is eaten throughout Central Europe and the Balkans.
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Peanut
The peanut, also known as the groundnut or the goober and taxonomically classified as Arachis hypogaea, is a legume crop grown mainly for its edible seeds.
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Pear
The pear is any of several tree and shrub species of genus Pyrus, in the family Rosaceae.
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Pearl onion
The pearl onion (Allium ampeloprasum var. sectivum or A. ampeloprasum 'Pearl-Onion Group'), also known as button or baby onions in the UK, or creamers in the US, is a close relative of the leek (A. ampeloprasum var. porrum), and may be distinguished from common onions by having only a single storage leaf, similar to cloves of garlic.
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Pemmican
Pemmican is a concentrated mixture of fat and protein used as a nutritious food.
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Pennsylvania
Pennsylvania (Pennsylvania German: Pennsylvaani or Pennsilfaani), officially the Commonwealth of Pennsylvania, is a state located in the northeastern and Mid-Atlantic regions of the United States.
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Perpetual stew
A perpetual stew, also known as hunter's pot or hunter's stew, is a pot into which whatever one can find is placed and cooked.
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Peru
Peru (Perú; Piruw Republika; Piruw Suyu), officially the Republic of Peru, is a country in western South America.
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Phaseolus vulgaris
Phaseolus vulgaris, also known as the common bean and green bean, among other names, is a herbaceous annual plant grown worldwide for its edible dry seeds or unripe fruit (both commonly called beans).
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Philadelphia Pepper Pot
Pepper Pot is a thick stew of beef tripe, vegetables, pepper and other seasonings.
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Philippines
The Philippines (Pilipinas or Filipinas), officially the Republic of the Philippines (Republika ng Pilipinas), is a unitary sovereign and archipelagic country in Southeast Asia.
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Pichelsteiner
Pichelsteiner is a German stew that contains several kinds of meat and vegetables.
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Pimiento
A pimiento, pimento, or cherry pepper is a variety of large, red, heart-shaped chili pepper (Capsicum annuum) that measures 3 to 4 in (7 to 10 cm) long and 2 to 3 in (5 to 7 cm) wide (medium, elongate).
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Pinangat
Pinangat is a Filipino dish.
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Piperade
Piperade (Gascon and French) or Piperrada (Basque and Spanish), from piper (pepper in Gascon and in Basque) is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper.
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Pisto
Pisto (also known as Pisto manchego) is a Spanish dish originally from the Region of Murcia and Castilla La Mancha.
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Poland
Poland (Polska), officially the Republic of Poland (Rzeczpospolita Polska), is a country located in Central Europe.
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Polar regions of Earth
The polar regions, also called the frigid zones, of Earth are the regions of the planet that surround its geographical poles (the North and South Poles), lying within the polar circles.
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Polenta
Polenta is a dish of boiled cornmeal that was historically made from other grains.
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Pomegranate
The pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree in the family Lythraceae that grows between tall.
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Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).
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Pork chop
A pork chop, like other meat chops, is a loin cut taken perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra.
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Pork ribs
Pork ribs are a cut of pork popular in Western and Asian cuisines.
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Pork rind
Pork rind is the culinary term for the skin of a pig.
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Portugal
Portugal, officially the Portuguese Republic (República Portuguesa),In recognized minority languages of Portugal: Portugal is the oldest state in the Iberian Peninsula and one of the oldest in Europe, its territory having been continuously settled, invaded and fought over since prehistoric times.
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Pot-au-feu
Pot-au-feu ("pot on the fire") is a French beef stew.
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Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.
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Potjiekos
In South Africa, a potjiekos, literally translated "small-pot food", is a dish prepared outdoors.
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Pottage
Pottage is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish.
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Poultry
Poultry are domesticated birds kept by humans for their eggs, their meat or their feathers.
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Pozole
Pozole (pozolli, pozole), which means "hominy", is a traditional soup or stew from Mexico.
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Provence
Provence (Provençal: Provença in classical norm or Prouvènço in Mistralian norm) is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône River to the west to the Italian border to the east, and is bordered by the Mediterranean Sea to the south.
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Puchero
Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands.
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Pumpkin
A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration.
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Pumpkin seed
A pumpkin seed, also known as a pepita (from the Mexican pepita de calabaza, "little seed of squash"), is the edible seed of a pumpkin or certain other cultivars of squash.
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Qoiri
In Tibetan cuisine, Qoiri is a stew of mutton chops, made with flour, shredded wheat, chillies, dry curd cheese, water and salt.
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Quark (dairy product)
Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it.
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Rabbit
Rabbits are small mammals in the family Leporidae of the order Lagomorpha (along with the hare and the pika).
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Rabbit stew
Rabbit stew, also referred to as hare stew when hare is used, is a stew prepared using rabbit meat as a main ingredient.
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Ragout
The term ragout (French ragoût) refers to a main-dish stew.
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Ratatouille
Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise.
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Rössypottu
Rössypottu is a traditional Finnish dish which originates from the Oulu region yet is very much unknown in the southern parts of the country.
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Red bean
Red bean is a common name for several plants and may refer to.
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Red cooking
Red cooking, also called Chinese stewing, red stewing, red braising and flavour potting, is a slow braising Chinese cooking technique that imparts a red colour to the prepared food.
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Rice
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice).
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Rice wine
Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia.
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Rogan josh
Rogan josh (British English /ˌrəʊɡən ˈdʒəʊʃ/, American English /ˌroʊɡən ˈdʒoʊʃ/),, Oxford Learners' Dictionary also written roghan josh or roghan ghosht, is an aromatic lamb or goat meat dish of Persian or Kashmiri origin, which is one of the signature recipes of Kashmiri cuisine.
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Romania
Romania (România) is a sovereign state located at the crossroads of Central, Eastern, and Southeastern Europe.
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Rubaboo
Rubaboo is a basic stew or porridge consumed by ''coureurs des bois'' and ''voyageurs'' (fur traders) and Métis people of North America, traditionally made of peas or corn (or both) with grease (bear or pork) and a thickening agent (bread or flour).
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Rutabaga
The rutabaga (from Swedish dialectal word rotabagge), swede (from Swedish turnip, being introduced from Sweden), or neep (from its Latin name Brassica napobrassica) is a root vegetable that originated as a cross between the cabbage and the turnip.
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Rye
Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop.
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Saffron
Saffron (pronounced or) is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus".
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Sagamite
Sagamité is a Native American stew made from hominy or Indian corn and grease (from animal fat).
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Saksang
Saksang or Sa-sang is a savory, spicy dish from the Bataks of Indonesia.
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Salsa (sauce)
Salsa is any one of several sauces typical of Mexican cuisine, also known as salsa fresca, hot salsa or salsa picante, particularly those used as dips.
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Saltah
Saltah (Arabic: سلتة) is considered the national dish of Yemen, and widely eaten in northern parts of the country.
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San Francisco
San Francisco (initials SF;, Spanish for 'Saint Francis'), officially the City and County of San Francisco, is the cultural, commercial, and financial center of Northern California.
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Sauerbraten
Sauerbraten (German: "sour roast" from sauer for "sour" or "pickled" and Braten for "roast meat") is a German pot roast that can be prepared with a variety of meats—most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse.
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Sauerkraut
Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria.
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Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin.
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Scouse (food)
Scouse is a type of lamb or beef stew.
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Scrambled eggs
Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred or beaten together in a pan while being gently heated, typically with salt and butter and various other ingredients.
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Seafood
Seafood is any form of sea life regarded as food by humans.
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Seco (food)
Seco is a popular stewed meat plate served in Peru and Ecuador.
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Sekba
Sekba or sometimes called bektim is a Chinese Indonesian pork offals stewed in mild soy sauce-based soup.
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Semur (Indonesian stew)
Semur is a type of meat stew (mainly beef), that is braised in thick brown gravy commonly found in Indonesian cuisine.
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Sephardi Jews
Sephardi Jews, also known as Sephardic Jews or Sephardim (סְפָרַדִּים, Modern Hebrew: Sefaraddim, Tiberian: Səp̄āraddîm; also Ye'hude Sepharad, lit. "The Jews of Spain"), originally from Sepharad, Spain or the Iberian peninsula, are a Jewish ethnic division.
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Serfdom
Serfdom is the status of many peasants under feudalism, specifically relating to manorialism.
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Shabbat
Shabbat (שַׁבָּת, "rest" or "cessation") or Shabbos (Ashkenazi Hebrew and שבת), or the Sabbath is Judaism's day of rest and seventh day of the week, on which religious Jews, Samaritans and certain Christians (such as Seventh-day Adventists, the 7th Day movement and Seventh Day Baptists) remember the Biblical creation of the heavens and the earth in six days and the Exodus of the Hebrews, and look forward to a future Messianic Age.
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Shallot
The shallot is a type of onion, specifically a botanical variety of the species Allium cepa.
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Shark fin soup
Shark fin soup (or shark's fin soup) is a traditional soup or stewed dish found in Chinese cuisine and Vietnamese cuisine.
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Shellfish
Shellfish is a food source and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms.
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Shiro (food)
Shiro is a homogeneous stew whose primary ingredient is powdered chickpeas or broad bean meal.
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Shrimp
The term shrimp is used to refer to some decapod crustaceans, although the exact animals covered can vary.
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Shrimp paste
Shrimp paste or shrimp sauce is a fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines.
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Side dish
A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
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Sinigang
Sinigang is a Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind (Filipino: sampalok).
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Skirts and kidneys
Skirts and Kidneys is an Irish stew made from pork and pork kidneys.
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Sofrito
Sofrito, or soffritto (Italian), or refogado, is a sauce used as a base in Spanish, Italian, Portuguese and Latin American cooking.
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Sonofabitch stew
Sonofabitch stew (or son-of-a-bitch stew) was a cowboy dish of the American West.
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South Africa
South Africa, officially the Republic of South Africa (RSA), is the southernmost country in Africa.
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South America
South America is a continent in the Western Hemisphere, mostly in the Southern Hemisphere, with a relatively small portion in the Northern Hemisphere.
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Southern United States
The Southern United States, also known as the American South, Dixie, Dixieland, or simply the South, is a region of the United States of America.
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Soy sauce
Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
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Spain
Spain (España), officially the Kingdom of Spain (Reino de España), is a sovereign state mostly located on the Iberian Peninsula in Europe.
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Spare ribs
Spare ribs (also side ribs or spareribs) are a variety of pork ribs cooked and eaten in various cuisines around the world.
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Spätzle
Spätzle (Swabian diminutive plural of Spatz, thus literally "little sparrows", also Spätzli or Chnöpfli in Switzerland or Knöpfle or Hungarian Nokedli, Csipetke or Galuska) are a kind of soft egg noodle found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Moselle and South Tyrol.
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Squirrel
Squirrels are members of the family Sciuridae, a family that includes small or medium-size rodents.
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Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
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Stuffing
Stuffing, filling, or dressing, is an edible substance or mixture, often a starch, used to fill a cavity in another food item while cooking.
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Sujuk
Sucuk is a dry, spicy sausage which is eaten from the Balkans to the Middle East and Central Asia.
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Sulu köfte
Sulu köfte is a Turkish stew or thick soup (çorba) with köfte.
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Swabia
Swabia (Schwaben, colloquially Schwabenland or Ländle; in English also archaic Suabia or Svebia) is a cultural, historic and linguistic region in southwestern Germany.
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Tajine
A tajine or tagine (Arabic: الطاجين) is a Maghrebi dish which is named after the earthenware pot in which it is cooked.
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Tamarind
Tamarind (Tamarindus indica) is a leguminous tree in the family Fabaceae indigenous to tropical Africa.
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Tarragon
Tarragon (Artemisia dracunculus), also known as estragon, is a species of perennial herb in the sunflower family.
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Tas kebap
Tas kebap or tas kebabı is a meat stew from the Turkish cuisine.
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Tatws Pum Munud
Tatws Pum Munud (Five-minute potatoes) is a traditional Welsh stew, made with smoked bacon, stock, potatoes and other vegetables.
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Texas
Texas (Texas or Tejas) is the second largest state in the United States by both area and population.
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Tharid
Tharid (ثريد) is a traditional Arab dish made from pieces of bread in a vegetable or meat broth.
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Thyme
Thyme is an aromatic perennial evergreen herb with culinary, medicinal, and ornamental uses.
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Tibet
Tibet is a historical region covering much of the Tibetan Plateau in Central Asia.
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Tkemali
Tkemali (Georgian: ტყემალი) is the Georgian sour plum sauce made of cherry plums.
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Tocană
Tocană, also known as tocăniță, is a Romanian stew prepared with tomato, garlic and sweet paprika.
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Tocino
Tocino is bacon in Spanish, typically made from the pork belly and often formed into cubes in Spain.
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Tomato
The tomato (see pronunciation) is the edible, often red, fruit/berry of the plant Solanum lycopersicum, commonly known as a tomato plant.
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Tomato bredie
Tomato bredie is a South African stew, referred to in Afrikaans as 'tamatiebredie', normally made with mutton.
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Tomato paste
Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate.
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Tombet
Tombet (tumbet) is a traditional vegetable dish from Majorca.
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Trinity
The Christian doctrine of the Trinity (from Greek τριάς and τριάδα, from "threefold") holds that God is one but three coeternal consubstantial persons or hypostases—the Father, the Son (Jesus Christ), and the Holy Spirit—as "one God in three Divine Persons".
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Tripe
Tripe is a type of edible lining from the stomachs of various farm animals.
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Tripe soups
Tripe soup is a common dish in Balkan, Macedonian, Bulgarian, Greek, Turkish, and Eastern European cuisine.
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Tuna Fishing (painting)
Tuna Fishing (Homage to Meissonier) was painted by Salvador Dalí in 1966-1967 and is seen by many as one of Dalí's last masterpieces.
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Tuna pot
Tuna pot, marmitako in Basque Country and marmita, marmite or sorropotún in Cantabria is a fish stew that was eaten on tuna fishing boats in the Cantabrian Sea.
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Turkey
Turkey (Türkiye), officially the Republic of Turkey (Türkiye Cumhuriyeti), is a transcontinental country in Eurasia, mainly in Anatolia in Western Asia, with a smaller portion on the Balkan peninsula in Southeast Europe.
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Turkish cuisine
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Eastern European and Balkan cuisines.
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Turnip
The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot.
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Ukraine
Ukraine (Ukrayina), sometimes called the Ukraine, is a sovereign state in Eastern Europe, bordered by Russia to the east and northeast; Belarus to the northwest; Poland, Hungary, and Slovakia to the west; Romania and Moldova to the southwest; and the Black Sea and Sea of Azov to the south and southeast, respectively.
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United Kingdom
The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom (UK) or Britain,Usage is mixed with some organisations, including the and preferring to use Britain as shorthand for Great Britain is a sovereign country in western Europe.
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United States
The United States of America (USA), commonly known as the United States (U.S.) or America, is a federal republic composed of 50 states, a federal district, five major self-governing territories, and various possessions.
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Unleavened bread
Unleavened bread is any of a wide variety of breads which are not prepared with raising agents such as yeast.
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Upper Midwest
The Upper Midwest is a region in the northern portion of the U.S. Census Bureau's Midwestern United States.
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Uruguay
Uruguay, officially the Oriental Republic of Uruguay (República Oriental del Uruguay), is a sovereign state in the southeastern region of South America.
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Uzbekistan
Uzbekistan, officially also the Republic of Uzbekistan (Oʻzbekiston Respublikasi), is a doubly landlocked Central Asian Sovereign state.
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Valencia
Valencia, officially València, on the east coast of Spain, is the capital of the autonomous community of Valencia and the third-largest city in Spain after Madrid and Barcelona, with around 800,000 inhabitants in the administrative centre.
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Veal
Veal is the meat of calves, in contrast to the beef from older cattle.
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Vegetable
Vegetables are parts of plants that are consumed by humans as food as part of a meal.
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Venezuela
Venezuela, officially denominated Bolivarian Republic of Venezuela (República Bolivariana de Venezuela),Previously, the official name was Estado de Venezuela (1830–1856), República de Venezuela (1856–1864), Estados Unidos de Venezuela (1864–1953), and again República de Venezuela (1953–1999).
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Vicia faba
Vicia faba, also known as the broad bean, fava bean, faba bean, field bean, bell bean, or tic bean, is a species of flowering plant in the pea and bean family Fabaceae.
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Vinegar
Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water (H2O), and trace chemicals that may include flavorings.
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Voyageurs
The voyageurs (travelers) were French Canadians who engaged in the transporting of furs by canoe during the fur trade years.
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Wales
Wales (Cymru) is a country that is part of the United Kingdom and the island of Great Britain.
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Walnut
A walnut is the nut of any tree of the genus Juglans (Family Juglandaceae), particularly the Persian or English walnut, Juglans regia.
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Wat (food)
Wat, we̠t’, wot (ወጥ) or tsebhi (ጸብሒ) is an Ethiopian and Eritrean stew or curry that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter.
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Water buffalo
The water buffalo (Bubalus bubalis) or domestic Asian water buffalo is a large bovid originating in South Asia, Southeast Asia, and China.
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Waterblommetjiebredie
Waterblommetjiebredie is a stew.
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Waterzooi
Waterzooi is a stew dish from Belgium and originating in Flanders.
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West Africa
West Africa, also called Western Africa and the West of Africa, is the westernmost region of Africa.
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Western United States
The Western United States, commonly referred to as the American West, the Far West, or simply the West, traditionally refers to the region comprising the westernmost states of the United States.
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Wheat flour
Wheat flour is a powder made from the grinding of wheat used for human consumption.
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Wild rice
Wild rice (Ojibwe: Manoomin, Sanskrit: 'नीवार', IAST:; also called Canada rice, Indian rice, and water oats) are four species of grasses forming the genus Zizania, and the grain that can be harvested from them.
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World War I
World War I (often abbreviated as WWI or WW1), also known as the First World War, the Great War, or the War to End All Wars, was a global war originating in Europe that lasted from 28 July 1914 to 11 November 1918.
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Yam (vegetable)
Yam is the common name for some plant species in the genus Dioscorea (family Dioscoreaceae) that form edible tubers.
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Yemen
Yemen (al-Yaman), officially known as the Republic of Yemen (al-Jumhūriyyah al-Yamaniyyah), is an Arab sovereign state in Western Asia at the southern end of the Arabian Peninsula.
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Zhug
Zhug, skhug (s'ḥug) or sahawiq (Yemeni Arabic: سحاوق) is hot sauce originating in Yemeni-Jewish cuisine.
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Zoervleis
Zoervleis or Zoervleisj (Limburgian for sour meat, in Zuurvlees) is a regional meat dish from the Province of Limburg, a region split between the Netherlands and Belgium.
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Zucchini
The zucchini (American English) or courgette (British English) is a summer squash which can reach nearly in length, but is usually harvested when still immature at about.
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References
[1] https://en.wikipedia.org/wiki/List_of_stews
