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Asado is a South American social practise and
technique for cooking cuts of meat, usually consisting of beef
alongside various other meats, which are cooked on a grill
(parrilla) or open fire...
Barbacoa originates in Mexico and generally refers to meats
or a whole sheep slow-cooked over an open fire, or more traditionally, in a hole
dug in the ground covered with maguey leaves...
Barbecue or barbeque (with
abbreviations BBQ, Bar-B-Q and Bar-B-Que) is a
method and apparatus for cooking meat, with the heat and hot gases of a fire,
smoking wood, or hot coals of charcoal or a propane gas grill...
Bougna is a traditional feast dish of the
Kanak people of New Caledonia.
Bougna often contains taro, yam, sweet potato, banana, and pieces of either
chicken, fish, crab, prawns or lobster. The contents are wrapped in
banana leaves and are then buried to cook in a ground oven, which uses
red-hot rocks heated by fire...
Churrasco is a Portuguese
and Spanish term referring to beef or grilled meat more generally...
Galbi or kalbi generally refers to a variety of
grilled dishes in Korean cuisine that is made with marinated beef (or pork)
short ribs in a ganjang-based sauce (Korean soy sauce)...
Hāngi is a traditional New Zealand
Māori method of cooking food using heated rocks buried in a pit oven still used
for on special occasions...
Kebab (also occasionally transliterated as kebap,
kabab, kebob, kabob, kibob, kebhav, kephav) refers to a variety of meat dishes in
Arabic,Turkish, Persian, Cypriot, Iraqi, Pakistani, Central Asian, South Asian
and some of the African cuisines, consisting of grilled or broiled meats...
Satay or sate
is a dish consisting of diced or sliced chicken, goat, mutton, beef,
pork, fish, tofu, or other meats; the more authentic version uses
skewers from the midrib of the coconut leaf, although bamboo skewers are
Shashlik or Shishlyk -
Turkic way of grilling meat, popular in India, Israel and Russia. This form of
skewered dish is popular throughout Israel, the former Soviet Union, Bulgaria
Siu mei is the generic name, in Cantonese
cuisine, given to meats roasted on spits over an open fire or a huge
wood burning rotisserie oven...
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