Naan is the famous bread from northern India and Pakistan that is baked in a distinctive tandoor oven. Variations of naan are found from India to Central Asia on into the Middle East.
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Naan
Jollof Rice
(West African chicken with rice)
Jollof rice probably originated from rice dishes eaten by the Wolof people of Senegal and Gambia, but its popularity has spread to most of West Africa, especially Nigeria and Ghana.
Jocón
(Guatemalan chicken in tomatillo-cilantro sauce)
Jocón or pollo en jocón is a dish popular with the Mayan population of Guatemala. Chicken is simmered in a tasty sauce tinted a beautiful green by tomatillos and cilantro.
Jhinga Goa Curry
(Indian shrimp in spicy coconut curry)
Goa curry, a fiery hot coconut curry with the sour punch of tamarind, is eaten in one form or another up and down the western coast of India.
Jerk Chicken
(Jamaican spicy grilled chicken)
Jerk is a method of cooking meats that comes from the original inhabitants of Jamaica, the Arawaks. They roasted meats over fires of pimento wood from the allspice tree.
Jap Chae
(Korean mixed vegetable and noodle stir fry)
Jap chae is Korean for "mixed vegetables" and is a common Korean side dish. The sweet potato starch noodles are traditional, but cellophane noodles are easier to find
Janssons Frestelse
(Swedish potato, onion and cream casserole)
The name of this creamy potato side dish (YAHN-sonz FREH-stel-suh)is Swedish for "Jansson's temptation." It's not really clear just who Jansson was.
Jambalaya
(American Cajun-Creole rice with chicken, shrimp and andouille sausage)
A classic of Cajun-Creole cuisine, jambalaya got its start in the French Quarter of New Orleans when Spanish immigrants cooked up a dish similar to their beloved paella from home.
Jamaican Beef Patties
(Jamaican spicy curried meat pies)
Descended from the British turnover, Jamaican beef patties liven up an old standby with a big pinch of curry and the fiery punch of the Scotch bonnet pepper.
Jalapeños en Escabeche
(Mexican pickled jalapeño peppers)
Sliced jalapeños en escabeche are used as a garnish for a variety of Mexican dishes. They can also be chopped and added to soups and stews for an extra punch.