E · Food traditions

The Cuisine of East Timor consists of regional popular foods such as pork, fish, basil, tamarind, legumes, corn, rice, root vegetables, and tropical fruit. East Timorese cuisine has influences from Southeast Asian foods and from Portuguese dishes from its colonisation …

Eastern European cuisine is a generic term for the rich tapestry of ethnic cuisines that encompasses many different cultures, ethnicities, languages, and histories of East-Central and Eastern European nations excluding most Balkan countries. The cuisine of the region is strongly …

Ecuadorian cuisine is diverse, varying with altitude, and associated agricultural conditions. Pork, chicken, beef, and cuy (guinea pig) are popular in the mountainous regions, and are served with a variety of carbohydrate-rich foods, especially rice, corn, and potatoes. A popular …

Cuisine from Egypt makes heavy use of legumes, vegetables and fruits since Egypt's rich Nile valley and delta produce large quantities of these crops in high quality.

British food has traditionally been based on beef, lamb, pork, chicken and fish and generally served with potatoes and one other vegetable. The most common and typical foods eaten in Britain include the sandwich, fish and chips, pies like the …

The Eritrean cuisines shares similarities with the northern half of Ethiopian but with a subtle difference in the foods, given the history of the two countries. The main traditional food in Eritrean cuisine is tsebhi (stew), served with taita (flatbread …

Traditional Estonian cuisine has substantially been based on meat and potatoes, and on fish in coastal and lakeside areas, but now bears influence from many other cuisines, including a variety of international foods and dishes, with a number of contributions …

Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat (also w'et or wot), a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 …

European cuisine, or alternatively Western cuisine, is a generalized term collectively referring to the cuisines of Europe and other Western countries, including (depending on the definition) that of Russia, as well as non-indigenous cuisines of Australasia, the Americas, Southern Africa, …