Northern Irish cuisine

The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant Solanum tuberosum, a perennial in the nightshade family Solanaceae.

thumb|Plate of German sausage: Jagdwurst, [[liver sausage, blood sausage, Westphalian ham]] thumb|Sausage making at home

Buttermilk is a dairy drink made by adding lactic acid bacteria to milk to produce a fermented dairy drink. Traditionally, it was made from the nearly fat-free milk remaining after churning butter from cream, which was cultured with natural bacteria prior to and during churning, giving a slight sour taste to the buttermilk. However, with the ubiquity of refrigeration in industrialized countries, butter in those areas is typically made from uncultured or "sweet" cream. Therefore, most modern buttermilk is specifically produced by inoculating fresh, pasteurized milk, and is available in differen

sausage filled with blood that are cooked or dried and mixed with a filler until they are thick enough to congeal when cooled

Mead (, ), also called honey wine, and hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. Possibly the most ancient alcoholic drink, the defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling, and despite a common misconception that mead is exclusively sweet, it can also be d

Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus Allium. Scallions generally have a milder taste than most onions. Green onions/scallions have a long, delicate green stem that is white near the root. They have no bulb and a mild, sweet onion flavour. Their close relatives include garlic, shallots, leeks, chives, and Chinese onions. The leaves are eaten both raw and cooked.

lamb or mutton and root vegetable stew native to Ireland

species of edible alga

wheat bread leavened with baking soda

bread made with potato and flour

distillery in Northern Ireland

bread that was cooked in hot fat or oil by a shallow pan

Irish dish

culinary traditions of Northern Ireland

A farl is any of various quadrant-shaped flatbreads and cakes, traditionally made by cutting a round into four pieces. In Ulster, the term generally refers to soda bread (soda farls) and, less commonly, potato bread (potato farls), which are also ingredients of an Ulster fry.