Cuisines that contain E

List of Cuisines That Contain E

1

Algerian

A North African cuisine of couscous, stews, and grilled meats, drawing on Berber, Arab, Ottoman, and French roots across the country's varied climates.

2

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.

3

Argentinian

A meat-driven South American cuisine of asado grilling, chimichurri, and Italian-immigrant pastas, with the world's largest per-capita beef consumption.

4

Australian (Modern Australian)

A post-1980s fusion cuisine drawing on Mediterranean, Asian, and Indigenous bush-tucker traditions, layered over the country's British colonial-era table.

5

Bengali

A rice-and-fish cuisine of the Ganges delta, balancing pungent mustard oil, panch phoron spice mix, and an unmatched repertoire of milk sweets.

6

Burmese

A Southeast Asian cuisine sitting between India and China, defined by fish sauce, fermented tea leaves, generous oil, and a love of tart fresh salads.

7

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.

8

Cameroonian

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

9

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.

10

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.

11

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.

12

Egyptian

A grain-and-legume cuisine of the Nile, built on fava beans, lentils, garlic, and tomato, with deep peasant roots and a strong vegetarian backbone.

13

Ethiopian

A Horn of Africa cuisine built around spongy injera flatbread, fiery berbere spice, and a strong tradition of vegan fasting stews.

14

French

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

15

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.

16

German

A central European cuisine of bread, sausage, pork, and beer, with strong regional swings from northern fish stews to southern dumpling tables.

17

Greek

A foundational Mediterranean cuisine of olive oil, lemon, oregano, and seafood, with a long tradition of feta, lamb, and the Orthodox fasting calendar.

18

Indonesian

An archipelago cuisine of more than 17,000 islands, anchored by sambal, coconut, and a long spice-trade history that helped reshape global cooking.

19

Japanese

An island cuisine built on dashi, rice, and the seasons, valuing restraint, precision knife work, and a deep respect for ingredients in their natural state.

20

Jewish (Ashkenazi)

The cuisine of Central and Eastern European Jews, anchored by kosher rules, Sabbath stews, and the breads, dumplings, and pickles of the shtetl table.

21

Jewish (Sephardic)

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

22

Kenyan

An East African cuisine of ugali maize porridge, slow-grilled nyama choma, and sukuma wiki greens, with a strong Indian-Swahili coastal stream.

23

Korean

A peninsular cuisine driven by fermentation, fire, and a banquet of small side dishes (banchan), with chili and garlic at its modern core.

24

Lebanese

An eastern Mediterranean cuisine of mezze, olive oil, citrus, and charcoal-grilled meats, often considered the most internationally recognized Levantine kitchen.

25

Levantine

The shared cuisine of the eastern Mediterranean — Lebanon, Syria, Palestine, Jordan, and Israel — built on mezze, olive oil, grilled meats, and a deep wheat tradition.

26

Mexican

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

27

Nepali

A Himalayan cuisine of lentils, fermented greens, and dumplings, drawing on both Tibetan and North Indian roots and shaped by hard mountain agriculture.

28

New England

The Atlantic Northeast US cuisine of clam chowder, lobster rolls, and baked beans, rooted in Pilgrim and Yankee farm cooking and the cod-rich coast.

29

Nigerian

West Africa's most populous cuisine, built around jollof rice, palm oil, fiery pepper soups, and starchy swallows like pounded yam and fufu.

30

Persian (Iranian)

An ancient cuisine of saffron rice, slow stews (khoresh), grilled kebabs, and a poetic balance of sweet and sour from dried lime, pomegranate, and fruit.

31

Peruvian

A South American cuisine of potatoes, ceviche, and aji peppers, where ancient Inca staples met Spanish, African, Chinese, and Japanese immigrant kitchens.

32

Portuguese

An Atlantic seafaring cuisine built on salt cod (bacalhau), olive oil, coriander, and an empire-era love of spice that helped reshape global cooking.

33

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.

34

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.

35

Senegalese

A West African cuisine often called the most refined on the continent, anchored by the national dish thieboudienne — fish and rice in a single fragrant pot.

36

Southwestern (US)

The cuisine of New Mexico, Arizona, and the broader American Southwest, distinct from Tex-Mex through its use of Hatch chile, blue corn, and Pueblo influences.

37

Tex-Mex

A Texas-Mexican border cuisine of fajitas, chili con carne, and yellow-cheese enchiladas, distinct from interior Mexican cooking and proudly American.

38

Vegan

A modern cross-cuisine movement built around plant-based eating, drawing on Indian, East Asian, Mediterranean, and Ethiopian vegetarian traditions for its deep recipe well.

39

Vietnamese

A Southeast Asian cuisine built on fresh herbs, clear broths, and the salty-sweet balance of nuoc cham, layered with French and Chinese influences.

40

Yemeni

A southern Arabian cuisine of slow-cooked lamb, hilbeh fenugreek foam, and fiery zhug, with one of the oldest coffee cultures on earth.

41

Zhejiang

A refined eastern Chinese cuisine from Hangzhou, Ningbo, and Shaoxing, known for fresh-tasting seafood, vinegar-bright sauces, and a respect for the seasons.