Are you curious about what is a food that starts with a? This guide, brought to you by foods.edu.vn, dives into the delicious world of “A” foods, from appetizers to zesty dishes. Discover a diverse range of ingredients, delightful culinary experiences, and broaden your knowledge about nourishment. Prepare to discover new flavors and gastronomic gems.
1. Fruits and Vegetables Starting with A
The world of fruits and vegetables offers a vibrant array of options that begin with the letter “A”. From familiar favorites to exotic finds, each offers a unique flavor profile and nutritional benefits. Let’s explore some of these “A” foods in detail.
1.1 Asparagus: The Springtime Spear
Asparagus, with its elegant spears, is a herald of spring. This vibrant green vegetable boasts a slightly bitter, grassy flavor that pairs beautifully with a variety of dishes. Thicker stalks offer a more pronounced taste, while thinner stalks are prized for their tenderness. Asparagus is not only delicious but also a nutritional powerhouse, packed with vitamins, antioxidants, and fiber, according to Health.com. Enjoy it roasted, steamed, grilled, or added to soups and salads.
1.2 Avocado: The Creamy Green Gem
Avocado, often mistaken for a vegetable, is actually a fruit native to Mexico, Central America, and South America. Its creamy texture and mild flavor make it a versatile ingredient in both sweet and savory dishes. Avocados are rich in healthy fats, vitamins, and minerals, as highlighted by Healthline. Enjoy them mashed on toast, blended into smoothies, or diced in salads for a boost of nutrition and flavor.
1.3 Amaranth Leaves: The Caribbean Green
Amaranth leaves, also known as Callaloo in the Caribbean, are a leafy green vegetable with a similar texture and flavor to spinach. These leaves are a great source of antioxidants and vitamin C, as mentioned by WebMD. They can be used in salads, stir-fries, curries, or soups, adding a nutritious and vibrant touch to your meals.
1.4 Arrowroot: The Tropical Thickener
Arrowroot is a tubular vegetable native to Indonesia, similar to yams and sweet potatoes. This easy-to-digest vegetable is a great alternative for those with gluten allergies. It’s often processed into arrowroot flour and used as a thickening agent in soups, stews, and gravies.
1.5 Artichoke: The Mediterranean Delight
Artichoke, with its unique shape and slightly bitter flavor, is a culinary treasure. When cooked, its flavor softens, resembling a blend of Brussels sprouts and asparagus. Artichokes are low in fat, high in fiber, and packed with vitamins, minerals, and antioxidants, according to Healthline. Enjoy them steamed, grilled, or baked as a healthy and flavorful side dish.
1.6 Arugula: The Peppery Green
Arugula, also known as rocket or roquette, is a leafy green with a peppery-mustard flavor. It’s a member of the cruciferous family, offering similar health benefits to kale, broccoli, and Brussels sprouts, as mentioned by Healthline. Arugula is a versatile ingredient that can be used in salads, sandwiches, pizzas, or even blended into smoothies for a spicy kick.
1.7 Aubergine: The Versatile Eggplant
Aubergine, also known as eggplant, is a long, oval-shaped fruit with a vibrant purple exterior and a soft, dark interior. This fiber-rich vegetable is a great source of B vitamins and antioxidants, according to BBC Good Food. Aubergine is a key ingredient in dishes like baba ganoush and moussaka, and it can also be grilled, roasted, or used in vegetarian curries.
1.8 Apricots: The Sweet Stone Fruit
Apricots, with their golden-orange hue and velvety skin, are a delightful stone fruit. These fruits are smaller than peaches, with a firm skin and a soft, slightly tart flesh. Apricots can be enjoyed fresh, dried, or used in jams, desserts, and baked goods.
1.9 Asian Greens: The Stir-Fry Staple
Asian greens encompass a variety of leafy vegetables, including Chinese broccoli, bok choy, and choy sum. These greens are a staple in Asian cuisine, perfect for stir-fries and noodle dishes. They pair well with soy sauce, ginger, black bean sauce, and hoisin sauce.
1.10 Apples: The Everyday Delight
Apples, a quintessential fruit, come in over 7,000 varieties worldwide. This crispy and juicy fruit is packed with phytonutrients and fiber, promoting gut health and reducing the risk of certain diseases, as stated by Health.com. Apples are incredibly versatile and can be enjoyed fresh, baked into pies, blended into smoothies, or pressed into juice.
1.11 Aonori: The Japanese Seaweed Garnish
Aonori is a type of green seaweed that grows off the coast of Japan. This dried and crushed seaweed is a popular garnish in Japanese cuisine, adding a unique umami flavor to dishes. Aonori is high in calcium, magnesium, and amino acids, as noted by Healthline.
1.12 Acorn Squash: The Winter Vegetable
Acorn squash, a winter squash similar to pumpkins, boasts a sweet and nutty flavor. This dark green vegetable can be roasted, baked, or used in soups, stews, and chili. Acorn squash is a versatile ingredient that adds a comforting touch to your winter meals.
1.13 Anchovy Pear: The West Indies Native
Anchovy pear, also known as river pear, is a fruit native to the West Indies. Despite its name, this pear-shaped fruit from the same family as the Brazil nut has a flavor similar to mango. Anchovy pear can be eaten raw, cooked, or pickled.
1.14 Achacha: The Amazonian Fruit
Achacha, a tropical fruit from the Amazon Basin, is known as achachairu, meaning “honey kiss”. This red-orange fruit, shaped like an egg, has a sweet and sour flavor similar to mango. Achacha can be eaten fresh at room temperature or enjoyed frozen.
1.15 Acai Berry: The Superfood from the Rainforest
Acai berries, native to the South American rainforests, are deep purple berries with a flavor similar to blackberries and dark chocolate. These berries are often soaked and mashed into a paste, perfect for creating thick smoothie bowls.
1.16 Ackee: The Jamaican National Fruit
Ackee, a tropical fruit from West Africa, is a key ingredient in Jamaica’s national dish, Ackee and Saltfish. This fruit must be properly prepared when fully ripe, as it is poisonous otherwise. Only the arils are edible, and they are often boiled to dissipate the poison.
1.17 Amanatsu: The Japanese Summer Orange
Amanatsu, known as Japanese summer orange, originated in Yamaguchi, Japan. This aromatic citrus fruit, similar to grapefruit in size, has a sweet and sour flavor with less acidity than other citrus fruits. Amanatsu is best enjoyed fresh or juiced.
1.18 Acerola: The Vitamin C Powerhouse
Acerola, also known as West Indies cherry or Barbados cherry, are cherry-like berries grown from an evergreen shrub. Native to South America, Central America, Mexico, and the Caribbean, these tart and tangy berries are packed with Vitamin C, as highlighted by Healthline. Acerola can be enjoyed fresh, juiced, or as a dried powder added to smoothies.
1.19 Alfalfa Sprouts: The Crunchy Topping
Alfalfa sprouts, with their mild flavor, are a popular topping for sandwiches and salads. These sprouts are a super nutritious food, low in calories and high in vitamins like Vitamin C, K, Folate, Copper, and Manganese, according to Healthline.
1.20 Asian Pears: The Apple-Like Fruit
Asian pears, also called Korean pears, Japanese pears, or Chinese pears, are native to East Asia. Unlike European pears, Asian pears have a crisp, apple-like texture that holds its shape even when ripe. These fruits are less acidic than European pears, with a slightly grainy texture and a sweet, tart, and floral flavor.
1.21 Arame: The Sea Oak
Arame, also known as sea oak, is an edible seaweed native to the eastern shores of Asia, particularly Japan and Korea. Unlike some strongly briny seaweeds, arame boasts a unique flavor profile. It has a subtle sweetness with a hint of earthiness and a touch of the sea. The texture is soft and chewy, adding a satisfying bite to various dishes.
1.22 Amarelle Cherries: The Tart Delight
Amarelle cherries are a type of tart cherry, belonging to the Prunus cerasus species – the same as other sour cherries. But while sour cherries are generally known for their tartness, amarelle cherries are milder with a hint of sweetness that adds complexity to their flavor profile.
1.23 Arracacha: The Peruvian Parsnip
Arracacha is a food that starts with a that’s also known as the Peruvian parsnip. It’s a root vegetable native to the Andes Mountains of South America. This starchy veggie belongs to the same family as celery and carrots, and resembles a plump parsnip, with a smooth, off-white skin and white, yellow, or even purple flesh on the inside.
2. Ingredients and Snacks Starting with A
Beyond fruits and vegetables, the culinary world offers a plethora of ingredients and snacks that begin with the letter “A”. These versatile items can be used in a variety of dishes or enjoyed as standalone treats.
2.1 Almonds: The Nutritious Nut
Almonds, often considered nuts, are actually edible seeds from the almond tree native to the Middle East. These versatile seeds can be found in various forms, including raw almonds, roasted almonds, almond flour, almond butter, almond milk, and almond oil.
2.2 Agave Syrup: The Natural Sweetener
Agave syrup, also known as agave nectar, is a natural sweetener similar to honey but thinner in consistency. This syrup comes from the agave plant, which grows in Mexico and South Africa. It’s a popular vegan alternative to honey and golden syrup.
2.3 Adzuki Beans: The Sweet Asian Bean
Adzuki beans, also referred to as azuki or aduki beans, grow in East Asia and the Himalayas. These small beans are sweet in taste and are a great source of protein. In Asia, they are used in red bean desserts and provide a sweet stuffing inside sesame balls.
2.4 Ashcake: The Arabian Flatbread
Ashcake is a type of bread usually made in Arabian countries, also referred to as ash bread or fire cake. Traditionally, it is made over a layer of heated stones and then covered with hot ash to cook. This snack food uses just two key ingredients: flour and water.
2.5 All-Purpose Flour: The Baking Staple
All-purpose flour is a versatile wheat flour commonly used in baking and cooking. This flour doesn’t have a strong taste but contributes a wheaty background note to baked goods. All-purpose flour is suitable for a wide range of recipes, from breads and pizza dough to cookies, cakes, and pancakes.
2.6 Almond Butter: The Nutty Spread
Almond butter, made from grinding almonds into a paste, is a mild, nutty, and slightly sweet spread. It’s a popular alternative to peanut butter, perfect for smoothies, oatmeal, toast, crackers, and fruit slices.
2.7 Anejo Cheese: The Mexican Cheese
Anejo cheese, also known as Queso Añejo, is a firm and flavorful aged cheese with Mexican roots. Traditionally made from skimmed goat’s milk, it’s now more commonly produced from skimmed cow’s milk. Añejo cheese has a complex taste with a salty, tangy, and nutty flavor.
2.8 Apple Cider Vinegar: The Tangy Liquid
Apple cider vinegar is a type of vinegar made from fermented apple juice. This vinegar has a sharp, tangy, and acidic flavor. Apple cider vinegar is versatile and can be used in salad dressings, marinades, sauces, and chutneys.
2.9 Asiago Cheese: The Italian Cheese
Asiago cheese is a versatile Italian cheese made from cow’s milk. Younger Asiago has a mild and slightly sweet taste. As it matures, the cheese takes on a sharper and nuttier character, with hints of salt and grass.
2.10 American Cheese
American cheese is technically not classified as real cheese. It contains less than 51% curds and doesn’t meet the FDA’s standards to be listed officially as a type of cheese. Even so, this cheese is extremely popular in American cuisine. It is a processed cheese with a yellow-orange color cut into flat square shapes. Due to its consistency, it is most commonly used as a topping for burgers or in grilled cheese sandwiches because of its melt-ability.
2.11 Apas Biscuits
Apas biscuits are thin, crispy cookies that originate in the Philippines. They’re known for their oblong shape, thinness, and a generous sprinkling of sugar on top. The dough itself is mildly sweet and slightly milky, thanks to ingredients like flour, sugar, milk, eggs, and butter.
3. Condiments and Spices Starting with A
Condiments and spices play a crucial role in enhancing the flavor of dishes. The letter “A” offers a variety of options, each with its unique characteristics.
3.1 Allspice: The Aromatic Berry
Allspice, made from the dried berries of the Pimenta Dioica plant, has a flavor resembling a combination of cinnamon, cloves, nutmeg, and pepper. It’s a key ingredient in Jamaican jerk seasoning and is used in chutneys, soups, desserts, and seasonal recipes.
3.2 Ajowan Seed: The Indian Spice
Ajowan seed, also known as carom seed, grows in India and Iran. These seeds look like fennel but taste more similar to oregano and anise. In Indian cuisine, they are used to increase the herbal flavor of a dish.
3.3 Anise Seed: The Licorice Spice
Anise seeds, from the Pimpinella anisum plant, provide a licorice flavor. These seeds can be used ground, whole, or made into essential oil and anise seed extract. Anise seeds are often used in desserts like Italian biscotti and alcoholic beverages like anisette and ouzo.
3.4 Alfredo Sauce: The Creamy Italian Sauce
Alfredo sauce, traditionally made from butter, cream, and parmesan cheese or cream cheese, is a simple white, creamy sauce originating from Italy. This popular sauce is most often served mixed with pasta.
3.5 Agrodolce: The Italian Condiment
Agrodolce is an Italian condiment combining reduced honey, vinegar, fruit, and/or vegetables to give a sweet yet sour flavor. This condiment offers a complimentary taste when served with pork chops, chicken wings, or even roasted vegetables.
3.6 Allemande Sauce: The German Sauce
Allemande sauce, also called ‘German sauce,’ is made from veal veloute. Cream and eggs are added to thicken the sauce along with seasoning. This sauce is often used as a base for making other sauces such as poulette and aurora.
3.7 Achiote: The South American Spice
Achiote comes from the seeds of the annatto tree, and is a vibrant red spice commonly found in the tropical regions of South America. Achiote is mildly sweet, nutty, peppery and earthy.
3.8 Ajika: The Georgian Condiment
Ajika, also spelled adjika, is a spicy condiment with Georgian roots. This vibrant condiment is crafted from a blend of hot chili peppers, garlic, herbs, and spices, all grounded together to create a thick paste or dip. Ajika has a complex taste profile that’s both spicy, garlicky, floral, and savory.
3.9 Aioli: The Garlicky Sauce
Aioli is a garlicky sauce with origins in the Mediterranean, specifically the Provence region of France and Catalonia in Spain. It’s traditionally made by pounding garlic and olive oil together in a mortar and pestle. These days, some recipes incorporate egg yolks and lemon juice for a thicker, creamier consistency.
3.10 Arrabbiata Sauce: The Spicy Tomato Sauce
Arrabbiata sauce is a spicy, flavorful tomato-based sauce originating from the Lazio region of central Italy, particularly Rome. Its name translates to “angry” in Italian, referencing the fiery kick it packs from chili peppers! I will often use arrabbiata sauce instead of regular marinara sauce for pasta because I love the additional flavor it brings.
3.11 Aloe Vera
Aloe vera isn’t technically a food, but a succulent plant with thick, spiky leaves that contains a gel that can be used in supplements, creams, lotions and more. Topical creams and lotions containing aloe are widely used for soothing sunburns, minor cuts, and skin irritations. Aloe vera gel is also found in some beverages, yogurts, or even desserts for added flavor.
3.12 Atchar: The Indian Pickle
Atchar, also spelled achar or achari, is a tangy and spicy condiment made with pickled fruits and vegetables, originating in India. Atchar has a complex taste, combining sweet, sour, salty and spicy.
4. Side Dishes Starting with A
Side dishes complement the main course, adding flavor and variety to the meal. The letter “A” offers a range of options, from Italian appetizers to African staples.
4.1 Antipasto: The Italian Appetizer
Antipasto, an Italian word meaning “before the meal,” is a dish usually served as a shared starter. This dish includes meats, cheeses, olives, pickles, crackers, vegetables, and fruit.
4.2 Asida: The African Staple
Asida, a sub-Saharan African dish also known as posho, ugali, pap, and fufu, is made from grains and resembles a ‘doughy’ bread roll. This side dish is similar to how rice or potatoes are used in other countries.
4.3 Adai: The Indian Pancake
Adai is a protein-rich pancake made from rice and lentils (a combination of moong dal, urad dal, and other dals) and is part of the Tamil cuisine. First, you soak the ingredients and then grind them into a batter. At this point you can add your selected herbs and spices, with common flavors added such as ginger, chili peppers, and cumin seeds.
4.4 Applesauce: The Versatile Fruit Sauce
Applesauce, popular in the US, Australia, and the United Kingdom, is most commonly used as a snack, dessert, or side with goose or pork roasted dinners. This simple sauce is made by boiling slices of apples with water, lemon juice, and a cinnamon stick.
4.5 Appam: The Indian Hopper
Appam’s are soft hoppers, similar in appearance to a pancake. They are made from fermented rice, which is ground, and coconut batter. Baking soda, yeast or palm toddy can be used to ferment the rice mixture. Appam’s are a popular breakfast in Kerala, India, and are served with a vegetable or meat stew.
4.6 Abbruzze Cheese Spread: The Italian Spread
Abbruzze cheese spread, rooted in Italy’s Abruzzo region, is a spicy, flavorful blend of creamy cheese, garlic, herbs, and sometimes hot peppers. It’s typically made with a base of cheddar or Italian cheeses, but has been adapted and popularized in various forms around the world (using different cheeses and other blends).
4.7 Arancini: The Italian Rice Balls
Arancini are fried rice balls that are made with leftover risotto! They originated in Sicily, Italy, and they’re not your average rice ball! The cooled risotto is formed into spheres, typically enclosing a savory surprise like mozzarella cheese or ragù (meat sauce).
4.8 Arepas: The Latin American Flatbread
Arepas are delightful flatbreads made from ground cornmeal, a staple food in many parts of Latin America. While they are believed to have originated in South America, you can find arepas in many restaurants and even in stores as a grab and go option.
5. Vegetarian Dishes Starting with A
Vegetarian cuisine offers a diverse range of flavorful and nutritious dishes. The letter “A” presents a variety of options, from Asian noodles to Indian curries.
5.1 Asian Noodles: The Versatile Noodles
Asian noodles are incredibly common and a staple food in China. They are usually broken into different categories based on the types of noodles used such as wheat noodles, rice noodles, and glass noodles. This meal often includes a type of protein e.g. pork or egg, along with a variety of vegetables, the most frequently used being spring onions.
5.2 Aloco: The West African Plantains
Aloco is a West African snack made from plantains. Plantains are a type of banana plant and are often confused with bananas. But unlike the sweetness you get from a banana, aloco’s are actually a starchy vegetable.
5.3 Ambuyat: The Brunei National Dish
Ambuyat is the national dish of Brunei and is made from the inside of the trunk of a sago palm. Ambuyat looks a little like glue paste and resembles a similar consistency too. It’s a starchy substance that is traditionally eaten with a two-pronged utensil made from bamboo called ‘chandas’. Ambuyat is most often eaten with lots of side dishes such as fish, beef, prawns, and vegetables.
5.4 Arborio Rice: The Italian Rice
Originally from Italy, Arborio rice is now cooked around the world. It is oval-shaped and quite thick in size compared with other grains e.g. basmati or long-grain rice. Cooking with Arborio rice provides a creamy consistency to a dish in comparison to other types of rice, due to its starchy coating.
5.5 Aloo Gobi: The Indian Curry
Aloo gobi is one of my favorite foods that starts with an a from my childhood! It’s an Indian dish that translates to “potato cauliflower”. The key ingredients are cooked in one pot along with onions, tomatoes, and spices.
5.6 Akara: The African Bean Fritters
Akara is also called African bean fritters, black-eyed peas fritters, or Acaraje. Though originating from Nigeria, it is now a popular dish across multiple African countries. This dish is a deep-fried bean cake made from black-eyed peas paste.
5.7 Alphabet Soup
Alphabet soup is a common childhood dish made from alphabet pasta (which you can find online and in grocery stores), vegetables, seasonings, and broth. This is one of the easiest, family-friendly dinner foods that start with a because there are so many ways to make it and customize it based on your preferences.
5.8 Aligot: The French Potato Dish
Aligot is a cheesy mashed potato dish, that originates from France. It’s like a mashup of mashed potatoes and fondue! To make aligot, mashed potatoes are blended with butter, cream, and melty cheese (like Tome fraîche or Laguiole) until they reach a smooth, elastic consistency. It should be stretchy enough to pull a strand from the pot without breaking.
5.9 Aloo Baingan: The Indian Curry
Aloo baingan is a delicious, comforting vegetarian curry originating from Pakistan and North India. The name itself translates to “potato (aloo) and eggplant (baingan)” – and this curry is basically made with tender chunks of potatoes and eggplant simmered in a spiced onion-tomato base.
5.10 Angel Hair Pasta: The Italian Noodle
Angel hair pasta, also known as capelli d’angelo in Italian, is a type of pasta known for its incredibly thin, long strands. Compared to other long, thin pastas like spaghetti, angel hair takes it to the extreme. Its diameter is incredibly fine, usually around 0.85 to 0.92 millimeters.
5.11 Aush
Aush (sometimes spelled ash or āsh) is a hearty and comforting thick soup, that’s part of Iranian or Afghan cuisine. The base typically features a flavorful broth simmered with vegetables, legumes, and sometimes even noodles. A key ingredient is often chaka, a whey or yogurt reduction that adds a unique tangy depth.
5.12 Avocado Toast
Avocado toast is so popular, you’ll probably find it on most breakfast and brunch menus at any restaurant you visit! I love making avocado toast at home. It’s a simple open-faced sandwich that’s typically ready in under 5 minutes!
Because the base is so simple – toasted bread, topped with mashed avocado – you can customize this dish however you like! Keep it simple, or change up the bread to your favorite type, or add different seasoning like lemon juice, salt, pepper, or even chili flakes for a touch of heat.
6. Meat Dishes Starting with A
Meat dishes form an integral part of various cuisines around the world. The letter “A” presents a selection of meat-based dishes, from seafood to stews.
6.1 Ahi Tuna: The Seafood Delicacy
Ahi tuna is known as yellowfish tuna and bigeye tuna. When cooked, it is usually seared on the outside and left raw in the middle. Most often, it is cooked on it’s own, but does go well marinated in soy sauce and honey. It’s mostly served alongside green vegetables.
6.2 Adobo: The Filipino Dish
Adobo is a Filipino dish and a cornerstone of Filipino cuisine. More than just a recipe, it’s a cooking technique where meat, seafood, or vegetables are marinated in a flavorful vinegar and soy sauce base.
6.3 Amok Trey: The Cambodian Curry
This steamed fish curry is Cambodia’s national dish. Amok Trey is traditionally steamed in banana leaves and presented in a banana leaf bowl. It is made using white flaky fish, but more recently, other variations have been made with chicken or tofu.
6.4 Abalone: The Seafood Delicacy
Abalone is a type of mollusk, a large sea snail with a flat shell on one side and foot on the other which it clings onto rocks with. They can be found in cold waters around the world in places such as New Zealand, South Africa, and Japan.
6.5 Anchovies: The Salty Fish
Anchovies are small salty fish that live in the Black Sea, Mediterranean Sea, Pacific, and Atlantic Oceans. It is said that those sourced from the Mediterranean Sea taste the best.
6.6 Angus Beef
Originally from Scotland, Angus Beef is the name of the breed of cattle. It is the most popular type of beef consumed in the United States. Compared with other types of beef, Angus beef has a marbled effect, which makes it more tender and juicer.
6.7 Abgoosht: The Persian Stew
Abgoosht is a traditional Persian food. It means ‘meat broth’ and is used with beef or lamb. Traditional ingredients often include meat, white beans, tomato paste, sour grapes, and seasonings, but each recipe can vary.
6.8 Avgolemono Soup: The Greek Soup
Avgolemono soup is a Greek sauce made from eggs, lemon, and broth. It is very similar to a basic chicken soup, but with the lemon and eggs, offers a tangy sauce. Unlike chicken soup, these ingredients provide a tasty thick and creamy consistency.
6.9 Aguachile: The Mexican Dish
This Mexican dish is very similar to ceviche. Both ceviche and aguachile use fish or shrimp marinated in lime juice. But unlike ceviche, aguachile adds blended chillies and cilantro.
6.10 Arroz Con Huevos: The Mexican Dish
Arroz con huevos is a traditional Mexican breakfast or lunch. Translated it literally means ‘rice with eggs’. Traditionally, it is simply boiled rice with a fried egg on top. Historically, it was a simple dish called ‘comida de pobre’ meaning poor people’s food. But now, it is enjoyed by all, and often has additional ingredients added such as tomatoes, pepper, cheese, chili, and garlic.
6.11 Albondigas: The Spanish Meatballs
Albondigas is a type of Spanish meatball and served as a tapas dish. Tapas is a type of dining where there are a range of smaller dishes served for sharing. It is very common in Spain.
6.12 Apaki: The Cretan Dish
A traditional Cretan dish, Apaki is made using smoked and salted pork. Traditionally, the meat is sliced and hung on strips of wood above a fire. The smoke rises to a chimney and smokes the meat. The pork strips are often marinated in red wine, seasoning, and vinegar before being smoked.
6.13 Asopao: The Puerto Rican Dish
Asopao is a Puerto Rican dish and in Spanish means ‘soup-like’. It is a cross between soup and paella often described as a ‘soupy-rice dish’. Key ingredients include chicken thighs, diced ham, rice, and seasonings. It can also be made with other meats and seafood.
6.14 Aalsuppe
Aalsuppe is a traditional German soup that originates from the Hamburg region. It’s made from eel and a variety of vegetables like carrots, potatoes, leeks, and herbs, creating a rich broth.
6.15 Achu
Achu, also known as yellow soup, is a traditional dish that comes from the Western regions of Cameroon. It combines a blend of spices, meats, and a distinct yellow sauce made from palm oil. The centerpiece of the dish is the pounded cocoyam, which is served alongside the spicy soup, often garnished with tender pieces of beef, goat, or fish.
6.16 Aep Mu
Aep mu is a flavorful dish from Northern Thailand. It’s made with minced pork, marinated in a fragrant chili paste, often containing ingredients like lemongrass, galangal, and shallots. This paste infuses the pork with a vibrant blend of spicy, savory, and citrusy notes. The dish is typically cooked in banana leaves, which adds a subtle smoky aroma and keeps the pork moist and tender.
6.17 Ahriche
Ahriche originates from Morocco, and its name comes from a Berber word meaning “stick,” reflecting the traditional cooking method. Ahriche features offal, typically tripe, along with organ meats like heart, lung, or caul fat. These are wrapped around intestines and threaded onto an oak stick for slow cooking over hot coals.
6.18 Albacore Tuna
Albacore tuna, also known as longfin tuna, is a prized variety found in temperate and tropical waters worldwide. Albacore tuna is prized for its mild, slightly sweet flavor and its moist, flaky texture. The flesh has a lighter color compared to other tunas, hence its nickname “white tuna.”
6.19 Alligator Meat
Alligator meat is a unique protein source with a rich history in Southern U.S. cuisine. While consumption of alligator meat likely goes back to indigenous tribes of the southeastern US, it’s become a sought-after dish in modern Cajun and Creole cooking.
6.20 Andouille Sausage
Andouille sausage is a smoky, flavorful sausage that originated in France. French settlers brought this recipe to Louisiana, where it became a cornerstone of Cajun cuisine. Here, the recipe evolved to use pork instead of offal.
6.21 Antelope Meat
Antelope meat is one of the more unique meats that start with a. Often compared to venison (deer meat), it has a less gamy taste and a more delicate texture.
6.22 Arroz Con Pollo
Arroz con pollo, literally translating to “rice with chicken” in Spanish, is a comforting one-pot dish enjoyed throughout Latin America and Spain.
6.23 Asado
Asado is a celebratory feast centered around grilled meats, a social gathering deeply ingrained in the cultures of Argentina, Uruguay, and Paraguay.
6.24 Atlantic Oyster
Atlantic oyster, also known as the Eastern oyster or American oyster, is a shellfish native to the eastern coasts of North and South America.
6.25 Atlantic Salmon
Atlantic salmon is a species of salmon native to the cold waters of the North Atlantic Ocean. They spend part of their lives in freshwater rivers before migrating to the ocean to mature.
6.26 Axoa
Axoa (pronounced ah-SHOO-ah) is a flavorful and comforting stew with Basque origins, now enjoyed throughout Spain and France.
7. Desserts Starting with A
Desserts offer a sweet ending to a meal, satisfying cravings and providing a delightful experience. The letter “A” presents a range of sweet treats, from classic pies to exotic puddings.
7.1 Apple Pie: The American Classic
Apple pie, a classic dessert, is made from apples and covered in short-crust pastry. Apple pie usually has pastry plaited on the top giving a weaved basket appearance. Apples used to make apple pie can vary, but granny smith apples are a great choice for offering a ‘tang’.
