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In this article
1.Kale
Kaleis a crispy vegetable that resembles a leafy cabbage.
This makes it an excellent choice for those dealing with high cholesterol, obesity, and heart diseases.
The bitter taste of kale can be balanced with dressings like tahini or honey.
2.Ketchup
A condiment that is dominantly sweet in flavor and refers mainly to tomato ketchup today.
It is made using tomatoes, vinegar, sugar, salt, and other seasonings.
It also becomes a base for other sauces, dressings, and dips.
3.Kebab
The mainstay of Middle Eastern cuisine, Kebab is a delicious marinated meat dish.
Small meat cubes are threaded on the skewer and grilled to perfection in a tandoor.
Hot and juicy Kebabs with a charred or smokey flavor are served in the main course or as appetizers.
Soft and melts in the mouth, Kebabs can be the perfect party snack that can make anyone drool.
By the 19th century, Kedgeree became a popular and sophisticated breakfast in the UK.
5.Ketembilla
Ketembilla or Ceylon gooseberry is native to Srilanka and South India.
It can be eaten raw; its pulp is used to make jams or as a flavoring in beverages.
Usually pale green, it becomes dark purple when it ripens.
Well-prepared kidney beans are healthy and nutrition-rich.
With a high concentration of vitamin C, Kiwi is packed with health benefits.
Antioxidant-rich, Kiwi is a great food to fight cancer cells or free radical damage.
However, unlike other cherry brandies, Kirsch is not sweet.
It is popular in Germany, France, and Switzerland, and the production process remains a traditional one.
It is usually not aged, consumed neat, in cocktails, or as flavorings in other dishes.
It is most prevalent in Eastern Europe and is a staple of the Jewish community in the region.
In a modern take to the traditional variant, beef intestines are often replaced with synthetic casings.
It can be baked, fried, or cooked in saltwater and served alongside the main dish.
10.Koumiss
Koumiss or Kumis is a fermented, unpasteurized dairy product of mare or donkeys milk.
It is closer to wine than beer and flavors sweet dishes and desserts like ice cream.
Koumiss is usually served cold or chilled and sipped out of small bowls calledpiyalas.
It can be consumed raw, roasted, grilled, or added to salads, stews, and stir-fries.
Being a cool-weather vegetable, it is available in the winter andearly springmonths.
12.Kuli-Kuli
A protein-rich, West-African snack, Kuli-Kuli is made by processing raw peanuts into a paste.
This paste is then mixed with spices, pepper, and salt and made into desired shapes.
These shaped Kuli-Kuli pieces are then fried into crispy snacks in peanut oil.
This extracted juice is then fermented to form Kasiri.
This juice can be boiled until it turns into a dark syrupy liquid used as a flavoring agent.
The plantains are diced or sliced and dipped in a spicy batter containing salt, pepper, and ginger.
This is then fried to perfection until they are golden brown.
Kelewele can also be air-fried (to minimize the oil content) and enjoyed with dips and sauces.
15.Key Lime
Key lime is a citrus, spherical-shaped fruit most commonly found in southeast Asia.
It is generally picked when green and eventually turns yellow as it ripens.
Key limes are tangier, seedier, and have a thinner rind than their Persian variety.
Some varieties are aromatic and contain higher levels of acidity.
16.Koshari
Koshariis a popular street food and the national dish of Egypt.
Generally considered a vegan food item, traditionally prepared Koshari doesnt contain meat or fish products.
Quite a versatile vegetable, Kabocha squash has dark green skin with a sweet-flavored and bright orange flesh inside.
Kenkey is also quite popular in Jamaica, Togo, and Cote dIvoire.
It is accompanied by deep-fried, smoked, or dried fish, soup, or stew.
The taste of Kenkey is slightly acidic because of its fermentation process.
Easy to make, Kimchi makes a great pickled side dish to most rice dishes and sandwiches.
Knishes have been popularized in North America, especially in New York, by Jewish migrants from Eastern Europe.
22.Kedjenou
Kedjenou or Kedjenou poulet is an authentic African spicy stew.
This tasty stew consists of chicken or guinea fowl andfresh vegetables.
It is slow-cooked in a sealedterracotta potover fire and coal or made on a stovetop or a pressure cooker.
It is among the most popular dishes in Cote dIvoire.
23.Kitfo
Kitfo or Ketfo is a traditional food of Ethiopia.
Kitfo is sometimes mixed with cheese or greens and served with flatbread for better taste.
It is also an important dish which is generally served during special events such as weddings or holidays.
Traditionally, it is served as a side dish with okra soup, groundnuts, or palm nuts.
Depending on how cassava is obtained, Konkonte can be light to dark brown once prepared.
It is famous in Ghana, Nigeria, and the Caribbean islands.
It resembles a traditional shredded and dried mango pickle, a typical Indian cuisine calledAchaar.
Generally fried on a pan using clarified butter, it is crispy and golden brown once cooked.
27.Knockwurst
A pre-cooked sausage,Knockwurstis a popular North American food with German roots.
One can cook it in boiling water, a pan, grill, or oven.
Knockwurst resembles a giant hot dog with less fat content and uses high-quality meat, usually beef or pork.
Once cooked, it becomes juicy, plump, and crispy, best when flavored smokey.
28.Kabosu
Kabosu is a citrus fruit that grows in a broad-leaf tree.
Kabosu can be a great alternative to synthetic vinegar since it has an astringent taste like lemon.
29.Kaki Fruit
The Kaki Japanese Persimmon is a delicious fruit consumed throughout the year.
One can eat it raw and fresh during the ripening season and dry for the other months.
you could taste both the skin and the inner flesh of this juicy fruit.
Kaki fruit is also found in China, Korea, and Europe, like France and Italy.
The flesh inside is gelatinous and contains plenty of seeds.
The taste is quite similar to dry raisins with subtle flavors of cinnamon.
This pastry has garnered much fame since it is popularly as the fattiest pastry in the whole of Europe.
