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"count": 6343,
"next": "https://worldfood.guide/api/dishes/?format=api&page=67",
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"results": [
{
"name": "Chikwanga",
"othernames": "Kwanga",
"ingredients": "cassava flour, banana leaves, spices",
"description": "Chikwanga or kwanga is a traditional bread from the Democratic Republic of Congo, consisting of cassava flour cakes that are wrapped in dry banana leaves, then steamed. Its savoury flavour pairs well with most of the main meals in the country. It is especially popular to serve warm chikwanga with various African stews, soups, and sauces as it helps to slightly offset their spicy flavours. This cassava-based bread is typically cut into thick round slices before it's served on the plates. Once prepared, chikwanga will keep for a few days, but only if it's kept in the leaf-wrapper in a dry and cool place.",
"uri": "https://worldfood.guide/dish/chikwanga"
},
{
"name": "Chilaquiles",
"othernames": "",
"ingredients": "corn tortillas",
"description": "Traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish. Green or red salsa or mole is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with cream crema, shredded queso fresco, raw onion rings and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried), beef and guacamole as side dish.\n\nAs with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas. They are also served as the last meal in a long wedding party close to morning in what is called a tornaboda.\n\nChilaquiles are frequently confused with Tex-Mex migas, as each is a dish that uses tortilla chips/strips served primarily in the morning. https://en.wikipedia.org/wiki/Chilaquiles",
"uri": "https://worldfood.guide/dish/chilaquiles"
},
{
"name": "Chilaquiles Rojos",
"othernames": "",
"ingredients": "corn tortillas",
"description": "The chilaquiles are a typical Mexican dish that consists of crispy tortillas bathed in salsa . In this recipe the chilaquiles are bathed in a type of red salsa and then they are covered with many ingredients like cheese, onion, coriander, etc. As you can imagine in this recipe you will have a large amount of ingredients combining and complementing; to give as a result an absolutely delicious fusion of flavors and textures. This dish is a very good breakfast and it is an excellent way of starting your day. http://www.mexican-authentic-recipes.com/breakfast-red_chilaquiles.html",
"uri": "https://worldfood.guide/dish/chilaquiles_rojos"
},
{
"name": "Chilaquiles Verdes",
"othernames": "Chilaquiles En Salsa Verde",
"ingredients": "corn tortillas, tomatillo",
"description": "Traditional Mexican peasant dish of fried tortillas bathed in green salsa until tender. Slightly tart green tomatillo sauce is preferred in Mexico City. Chilaquiles are most commonly eaten at breakfast time (not uncommonly as a hangover cure). Unlike nachos, chilaquiles are a meal to be eaten with a fork. Nothing is wasted in the Mexican home, so this dish was born as a clever way to revive yesterday's tortillas and leftover salsa. You can ask for chilaquiles to be topped with a fried egg, frijoles negros, or shredded chicken or beef. As a shortcut, this dish can be made with store-bought tortilla chips, but choose an unsalted variety.",
"uri": "https://worldfood.guide/dish/chilaquiles_verdes"
},
{
"name": "Chilcano",
"othernames": "",
"ingredients": "fish, broth",
"description": "Concentrated fish broth made with fish head, yellow peppers, parsley and lots of lemon.",
"uri": "https://worldfood.guide/dish/chilcano"
},
{
"name": "Chilcano Cocktail",
"othernames": "Chilcano de pisco",
"ingredients": "pisco, ginger ale soda, lime juice",
"description": "Chilcano is one of the most consumed Peruvian cocktails made of two basic ingredients: Pisco and ginger ale soda. It takes the name of \"Chilcano\" a Peruvian fish soup.",
"uri": "https://worldfood.guide/dish/chilcano_cocktail"
},
{
"name": "Chilenitos",
"othernames": "",
"ingredients": "eggs, sugar",
"description": "These sweets may not be as popular as they once were, but still make appearances at almost every old school bakery and on tables during holidays. Manjar is spread and sandwiched between two flat cracker-like biscuits before it is covered in sweet and fluffy meringue for a bite that's creamy, sugary, and crunchy all at once.",
"uri": "https://worldfood.guide/dish/chilenitos"
},
{
"name": "Chilera",
"othernames": "",
"ingredients": "carrots, chilli peppers, onions, cauliflower, and green beans in banana vinegar",
"description": "Chilera is a condiment made by pickling vegetables such as carrots, chilli peppers, onions, cauliflower, and green beans in banana vinegar. It can be used as a dressing for vegetables or as a flavorful condiment accompanying various main dishes. Chilera is typically placed in glass jars on restaurant tables throughout the country.",
"uri": "https://worldfood.guide/dish/chilera"
},
{
"name": "Chile Relleno",
"othernames": "",
"ingredients": "chili pepper, ground beef, cheese",
"description": "Dish of Mexican cuisine that originated in the city of Puebla. It consists of a stuffed, roasted, fresh poblano pepper (a mild chili pepper named after the city of Puebla), sometimes substituted with non-traditional Hatch chile, Anaheim, pasilla or even jalapeño chili pepper. In its earliest incarnations, it was described as a \"green chile pepper stuffed with minced meat and coated with eggs\". In current cuisine, it is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg batter or simply corn masa flour and fried. Although it is often served in a tomato sauce, the sauces can vary.\n\nThere are versions in Mexico using rehydrated dry chiles such as anchos or pasillas.\n\nIn the United States chiles rellenos are usually filled with asadero, asiago, or Monterey Jack cheese, but can also be found with cheddar or other cheeses. The chile is then dipped in an egg batter and either pan fried or deep fried. Variations include pecan encrusted and crab filled. Chiles rellenos are a popular cuisine in the state of New Mexico where the Hatch Chile is revered for its slender (rather than round) shape and medium to hot flavor. In the U.S., rellenos are typically served with red or green chile sauce or mole. http://en.wikipedia.org/wiki/Chile_relleno",
"uri": "https://worldfood.guide/dish/chile_relleno"
},
{
"name": "Chile Relleno",
"othernames": "",
"ingredients": "chile, vegetables, meat, eggs, dough",
"description": "Chile Rellenos are stuffed chiles. Bell peppers stuffed with meat and vegetables, covered in whipped egg whites and fried",
"uri": "https://worldfood.guide/dish/chile_relleno_1"
},
{
"name": "Chiles En Nogada",
"othernames": "",
"ingredients": "poblano chili, meat, walnut cream",
"description": "Chiles En Nogada is a Mexican dish made of poblano chilis filled with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce, called nogada, and pomegranate seeds, giving it the three colors of the Mexican flag: green for the chili, white for the nut sauce and red for the pomegranate. The walnut used to prepare nogada is a variety called Nogal de Castilla or Castillan Walnut, also known as the English Walnut. The name comes from the Spanish word for the walnut tree, nogal.\r\n\r\nThe traditional chile en nogada is from Puebla; it is tied to the independence of this country since it is said they were prepared for the first time to entertain the emperor Agustín de Iturbide when he came to the city after his naming as Agustín I. This dish is a source of pride for the inhabitants of the state of Puebla.\r\n\r\nSome Mexican historians believe the inventors of this dish were the Monjas Clarisas, although others think they were the Madres Contemplativas Agustinas of the convent of Santa Monica, Puebla. https://en.wikipedia.org/wiki/Chiles_en_nogada",
"uri": "https://worldfood.guide/dish/chiles_en_nogada"
},
{
"name": "Chili",
"othernames": "",
"ingredients": "chili peppers, meat, beef, tomatoes, beans",
"description": "Spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. Geographic and personal tastes involve different types of meat and ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word \"chili\" applies only to the basic dish, without beans and tomatoes. Chili con carne is a frequent dish for cook-offs and is used as an ingredient in other dishes.",
"uri": "https://worldfood.guide/dish/chili"
},
{
"name": "Chili Basil Eggplant",
"othernames": "",
"ingredients": "basil, eggplants",
"description": "",
"uri": "https://worldfood.guide/dish/chili_basil_eggplant"
},
{
"name": "Chili Burger",
"othernames": "Chili Size, Size",
"ingredients": "hamburger patty, chili con carne",
"description": "It consists of a hamburger, with the patty topped with chili con carne. It is often served open-faced, and sometimes the chili is served alongside the burger rather than on top. The chili may be served alone, or with cheese, onions, or occasionally tomatoes as garnishes.\n\n\n\nhttps://en.wikipedia.org/wiki/Chili_burger",
"uri": "https://worldfood.guide/dish/chili_burger"
},
{
"name": "Chili Con Carne",
"othernames": "",
"ingredients": "chili peppers, meat",
"description": "The origin of this dish is Texas. It is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans.",
"uri": "https://worldfood.guide/dish/chili_con_carne"
},
{
"name": "Chili Crab",
"othernames": "",
"ingredients": "crab, pepper",
"description": "Chili Crab is a Singaporean seafood dish popular in Singapore and Malaysia. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce.",
"uri": "https://worldfood.guide/dish/chili_crab"
},
{
"name": "Chili Oil",
"othernames": "Hot Chili Oil",
"ingredients": "oil, chili peppers",
"description": "Condiment made from vegetable oil that has been infused with chili peppers. It is commonly used in Chinese cuisine, East and Southeast Asia and elsewhere. Particularly popular in Sichuan cuisine, it is used as an ingredient in cooked dishes as well as a condiment. It is sometimes used as a dip for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish jjamppong.\n\nChili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. Other spices may be included such as Sichuan pepper, garlic, or paprika. The spices are soaked in oil. Commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar. Recipes targeted to Western cooks also suggest other popular oils such as rapeseed, grapeseed or peanut, and any dried or fresh chili peppers. The solids typically settle to the bottom of the container in which it is stored. When using chili oil, the cook or diner may choose how much of the solids to use; sometimes only the oil is used, without any solids.\n\nChili oil is commercially available in glass jars, although it may also be made from scratch at home. It is usually available by request at Chinese restaurants. Wikipedia",
"uri": "https://worldfood.guide/dish/chili_oil"
},
{
"name": "Chili's Queso Dip",
"othernames": "",
"ingredients": "cheese, milk, spices, tortilla, lime juice, salt",
"description": "Chili's Queso Dip is a Mexican dip. It is usually served with tortilla chips. The main ingredients are cheese, milk, spices, tortilla, lime juice, salt. It can be served on any occasion.The flavours of the dip are so rich and it really goes with the tortilla.",
"uri": "https://worldfood.guide/dish/chilis_queso_dip"
},
{
"name": "Chilli Chicken",
"othernames": "chili chicken, Chilly Chicken",
"ingredients": "chicken, onions, green pepper",
"description": "Chilli chicken is a popular Indo-Chinese dish of chicken. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also recommend to use boned chicken too. Wikipedia",
"uri": "https://worldfood.guide/dish/chilli_chicken"
},
{
"name": "Chilli Chicken Gravy",
"othernames": "Chicken Chilly Gravy",
"ingredients": "chicken, flour, chilli sauce, soya sauce, oil, herbs",
"description": "Chilli chicken gravy is a Indian chicken cuisines popular recipe where batter marinated chicken are fried and tossed in a spicy chilli soya sauce gravy with vegetables.",
"uri": "https://worldfood.guide/dish/chilli-chicken-gravy"
}
]
}