Cuisines that contain C

List of Cuisines That Contain C

1

American Soul Food

The southern Black American cuisine of fried chicken, collard greens, cornbread, and slow-cooked pork, born of West African roots and plantation-era ingenuity.

2

Cajun

A rustic southern Louisiana cuisine of Acadian descendants, built on the dark roux, the holy trinity of pepper-onion-celery, and slow-cooked one-pot meals.

3

Cambodian (Khmer)

An ancient Southeast Asian cuisine of curry pastes (kroeung), prahok fermented fish, and palm sugar, less chili-driven than its Thai and Lao neighbors.

4

Cameroonian

A Central African cuisine often called "the kitchen of Africa," blending West African palm-oil cooking with Sahelian, French, and German colonial layers.

5

Cantonese

The cuisine of Guangdong and Hong Kong, prizing freshness, light seasoning, and the precise heat of the wok to bring out a single ingredient's natural flavor.

6

Caribbean (general)

A pan-island cuisine where African, Indigenous Taino, Indian, Chinese, and European traditions met in the sugar islands and produced rice-and-pea staples, jerk grilling, and rum culture.

7

Colombian

A South American cuisine of arepas, hearty stews, and tropical fruit, divided into Andean, Caribbean, Pacific, and Amazonian regional kitchens.

8

Creole (Louisiana)

A New Orleans cuisine of French technique, African staples, Spanish spice, and Caribbean influence, more refined and tomato-forward than its Cajun country cousin.

9

Cuban

An island cuisine of slow-roasted pork, black beans, rice, and a mojo of garlic-citrus-cumin, blending Spanish colonial, African, and Taino indigenous strands.

10

Dominican

An island cuisine of rice and beans, slow-stewed sancocho, and fried plantain mangú, blending Spanish, African, and Taino roots.

11

French

The foundational cuisine of modern Western cooking, built on mother sauces, regional terroir, and a chef-driven hierarchy codified by Escoffier.

12

Fusion (Asian-American)

A 21st-century immigrant-driven cuisine blending Korean, Vietnamese, Chinese, Filipino, and Japanese flavors with American formats — the food truck, the burger, the sandwich.

13

Jamaican

The Caribbean island cuisine of jerk, ackee and saltfish, and curry goat, layering African, British, Indian, and Spanish strands over a Taino indigenous base.

14

Jewish (Sephardic)

The cuisine of Iberian Jews scattered across the Mediterranean after the 1492 expulsion, blending Spanish, North African, Turkish, and Levantine flavors.

15

Mexican

An ancient Mesoamerican cuisine of corn, beans, chili, and tomato, layered with Spanish colonial influences and recognized by UNESCO as intangible cultural heritage.

16

Moroccan

A North African cuisine of tagines, couscous, preserved lemon, and the spice market — Berber, Arab, Andalusian, and French strands woven together.

17

Provençal

The southeastern French Mediterranean cuisine of olive oil, herbs de Provence, garlic, and the bouillabaisse fish stew, less butter-heavy than its northern neighbors.

18

Scandinavian (New Nordic)

A modern movement reviving the foraging, fermenting, and seasonal cooking of the Nordic countries, anchored by Copenhagen's Noma and a 2004 manifesto.

19

Sichuan

A southwestern Chinese cuisine defined by the tongue-numbing Sichuan peppercorn, fermented broad-bean chili paste, and a love of bold layered heat.

20

Sicilian

A southern Italian island cuisine where Arab, Greek, Norman, and Spanish layers met to produce the world's first sorbets, citrus desserts, and almond-heavy savory dishes.

21

South African

A "rainbow" cuisine of indigenous Khoisan and Bantu traditions overlaid with Dutch, Malay, Indian, and British strands, expressed at the braai and on the curry pot.