Cuisines that end with N

List of Cuisines That End With N

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

Argentinian

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

3

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.

4

Austrian

The Habsburg-era cuisine of Vienna, layered with Hungarian, Bohemian, and Italian inheritances and famous for schnitzel, sachertorte, and coffeehouse culture.

5

Bavarian

The southern German cuisine of pretzel, weisswurst, knödel dumplings, and roast pork, fueled by the world's most famous beer culture.

6

Brazilian

A continental cuisine of feijoada bean stew, churrasco grills, and Bahian palm-oil curries, woven from indigenous, Portuguese, and African strands.

7

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.

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

Colombian

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

10

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.

11

Dominican

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

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

Fujian

A coastal southeastern Chinese cuisine known for clear umami soups, red wine lees, and a generous use of seafood from the Taiwan Strait.

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

Ghanaian

A West African cuisine built around fufu, palm oil soups, kelewele plantain, and a long-standing rivalry with Nigeria over jollof rice.

18

Hawaiian

A Pacific island cuisine of poi, kalua pig, and poke, layered with Japanese, Chinese, Portuguese, and Filipino plantation-era contributions.

19

Hunan

A central Chinese cuisine known as Xiang, leaning on fresh chili, smoke, and sourness for a sharper, drier heat than its Sichuan neighbor.

20

Hungarian

A Central European cuisine that pivots on paprika, sour cream, and lard, expressed most famously in the goulash family of stews and soups.

21

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.

22

Italian

A regional patchwork rather than a single cuisine, anchored by olive oil, pasta, tomato, and a near-religious devotion to ingredient sourcing.

23

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.

24

Kenyan

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

25

Korean

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

26

Malaysian

A Southeast Asian melting-pot cuisine that fuses Malay, Chinese, Indian, and Peranakan traditions into coconut-rich curries, fragrant rice, and skewered grills.

27

Mexican

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

28

Moroccan

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

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

Russian

A vast Eurasian cuisine shaped by long winters, Orthodox fasting, and an imperial era of French-trained court chefs, with rye bread and pickle at every table.

33

Sichuan

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

34

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.

35

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.

36

Sri Lankan

An island cuisine of rice and curry, defined by toasted spice blends, coconut sambols, and a heat level that ranks among the world's highest.

37

Syrian

One of the world's oldest continuously practiced cuisines, the food of Damascus and Aleppo, layered with Persian, Ottoman, and Mediterranean influences.

38

Tunisian

A North African cuisine famous for harissa — the country's fiery red chili paste — alongside olive oil, semolina couscous, and Mediterranean seafood.

39

Ukrainian

A breadbasket cuisine of borscht, varenyky, salo, and slow-stewed pork, increasingly recognized as its own tradition rather than a Russian satellite.

40

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.