Cuisines that contain O

List of Cuisines That Contain O

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

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.

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

Colombian

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

7

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.

8

Dominican

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

9

Ethiopian

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

10

Filipino

A Southeast Asian cuisine of vinegar braises, sweet-savory stews, and Spanish, Chinese, and American layers, built around rice and the family table.

11

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.

12

Indian (North)

A wheat-based cuisine of the Indo-Gangetic plain, defined by tandoor breads, dairy-rich curries, and the Mughal-era love of saffron, cream, and slow-cooked meat.

13

Indian (South)

A rice-and-lentil cuisine of the Indian peninsula, built on fermented batters, coconut, curry leaves, tamarind, and a far lighter touch with dairy than the north.

14

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.

15

Korean

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

16

Lao

The cuisine of landlocked Laos, anchored by sticky rice, padaek fermented fish sauce, and bold herb-driven larb salads eaten with the fingers.

17

Moroccan

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

18

Polish

A Central European cuisine of pierogi, kielbasa, sour soups, and slow-cooked pork, shaped by long winters and a deep Catholic-Christmas Eve tradition.

19

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.

20

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.

21

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.

22

Shandong

One of China's oldest culinary schools, originating on the northern peninsula and famed for clear seafood broths, scallion-forward seasoning, and imperial banquet roots.

23

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.

24

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.