Dishes
The 41 dishes researched here. Each one is a context for choosing the right form of an ingredient — not a recipe, and not a complete shopping list. Following a name searches that ingredient with the dish as its context.
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Ackee and saltfish
Jamaica's national dish: canned ackee arils folded through desalted, flaked salted fish with onion, tomato and pepper.
Jamaican
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Agua de jamaica
Mexican chilled infusion made from dried hibiscus calyces.
Mexican
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Aji de gallina
Peruvian chicken preparation whose characteristic yellow-chile flavor commonly comes from aji amarillo handled as paste or blended whole chile.
Peru
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Chicken stock
Stock context supporting the exact backs/frames cut rather than generic chicken parts.
Cross-cultural
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Chicken tagine with preserved lemon
Moroccan-style chicken braise whose cured-lemon character is not replaced by fresh lemon.
Moroccan
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Chuño con queso
Andean/Peruvian dish context used to resolve one request to both whole white chuño and an appropriate firm fresh cheese.
Andean Peru/Bolivia
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Clams in black bean sauce
Cantonese-style preparation using whole douchi, often with cooking wine.
Cantonese Chinese
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Cochinita pibil
Yucatecan pork preparation traditionally cooked wrapped/covered in leaves.
Yucatecan Mexican
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Couscous served with harissa
North African couscous context in which prepared harissa is served or incorporated.
North African
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Doenjang jjigae
Korean soybean-paste stew centered on doenjang.
Korea
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Doro wat
Ethiopian/Eritrean spiced chicken stew using berbere.
Ethiopian / Eritrean
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Egusi soup
West African soup or stew thickened and characterized by ground egusi seeds.
West Africa
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Fabada asturiana
Asturian white-bean stew requiring the cured Spanish/Asturian cooking-chorizo branch rather than fresh Mexican chorizo.
Asturias, Spain
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Fresh durum-semolina pasta
Pasta preparation whose texture depends on durum form and granulation.
Italian
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Grilled halloumi
Grilled/fried preparation relying on Halloumi's heat tolerance.
Cypriot / Mediterranean
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Guajillo adobo
Mexican red chile marinade/sauce based on rehydrated whole dried guajillos.
Mexican
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Hummus
Chickpea and tahini dip/spread.
Levantine / broader Middle Eastern
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Injera
Ethiopian and Eritrean fermented flatbread traditionally made from teff flour.
Ethiopian / Eritrean
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Japchae
Korean dish of sweet-potato starch noodles stir-fried with vegetables and seasonings.
Korean
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Kimchi fried rice
Fried rice built on chopped prepared kimchi and its juice.
Korean
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Kimchi jjigae
Korean stew built on well-fermented kimchi and its brine, usually with pork or tofu.
Korean
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Knafeh
Levantine cheese pastry with regional cheese choices and preparation differences.
Levant
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Kombu-katsuobushi dashi
Japanese stock made from kombu and katsuobushi.
Japanese
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Mapo tofu
Sichuan tofu dish in which Pixian doubanjiang is identity-bearing.
Sichuan Chinese
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Massaman curry
Thai curry prepared from massaman paste with sour/salty balancing ingredients.
Thai
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Miso soup
Japanese soup context in which requested miso style and added-dashi composition must remain visible.
Japan
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Miyeokguk
Korean seaweed soup made from rehydrated miyeok, commonly seasoned with soup soy sauce.
Korean
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Muhammara
Red-pepper and walnut spread in which Aleppo/Halaby pepper context is valuable.
Levantine
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Nước chấm
Vietnamese prepared dipping sauce in which plain fish sauce is a base ingredient, not the finished ingredient identity.
Vietnamese
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Pad kra pao
Thai stir-fry defined by holy basil/kraphao in the approved benchmark.
Thailand
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Pakoras
South Asian fritters whose batter commonly calls for besan/gram flour.
South Asia
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Pasta alla carbonara
Roman pasta context for guanciale; pancetta or bacon may be deliberate substitutes but are not silent equivalents.
Rome / Lazio, Italy
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Reganmian / hot dry noodles
Wuhan breakfast noodles dressed in a loosened Chinese sesame paste with pickled vegetable and scallion, served without soup.
Wuhan, Chinese
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Sambar
South Indian lentil-vegetable stew using tamarind; asafoetida may support tempering.
South Indian
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Socca
Niçoise chickpea-flour flatbread/pancake used here to exercise the whole-garbanzo flour branch.
Nice / southern France
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Ssam / Korean lettuce wraps
Grilled meat, rice and condiments wrapped in lettuce or perilla leaves.
Korean
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Tamales
Masa-based filled parcels steamed in wrappers, with broad regional and recipe variation.
Mexico and Central America
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Tom kha gai
Thai coconut and galangal chicken soup.
Thailand
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Tom yum
Thai sour aromatic soup using lemongrass and commonly makrut leaves and fish sauce.
Thai
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Tteokbokki
Korean rice-cake dish commonly made with short cylinder tteok and a chile-paste sauce.
Korea
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Twice-cooked pork
Sichuan dish commonly using Pixian doubanjiang and douchi.
Sichuan Chinese
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