garlic
Cultural layer
Fertile clones of garlic abundant around the Tien Shan Mountains (Hong and Etoh, 1996)
My Greek Table (Diane Kochilas, 2018)
Classic Food of China (Yan-Kit So, 1992)
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Rite
Garlic is the most widely deployed protective substance in the world. It is worn against the evil eye across the Mediterranean and West Asia, hung in doorways, tied to cradles, and it repels vampires in a Balkan tradition that Stoker made global. Egyptian workers building the pyramids were rationed it. Some Buddhist and Hindu ascetic diets exclude it as too stimulating. The same pungency that guards a house is the reason it is refused in a monastery.
My Greek Table (Diane Kochilas, 2018)
Connections
157 bonds · 143 sourcedA Holy Grail pairing in The Flavor Bible's own terms: its top rank, the one or two percent of pairings its experts named most.
Read from the entry for shrimp in the 2008 edition.
A Holy Grail pairing in The Flavor Bible's own terms: its top rank, the one or two percent of pairings its experts named most.
Read from the entry for mushrooms, in general in the 2008 edition.
Garlic is the heart of mojo.
Confirmed in Gran Cocina Latina: the mojos, page 140, which she defines as sauces calling for lots of garlic and an acid.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for tomatoes in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for garlic in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for garlic in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for anchovies in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for chicken in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for lentils in the 2008 edition.
Tahini spread with garlic and parsley, and msabaha.
Relocated in The Palestinian Table: parsley or cilantro tahini spread, page 76, and chickpeas in tahini sauce. Kassis's tahini sauce itself, page 28, has no garlic.
Msabaha, chickpeas in a tahini sauce sharpened with garlic and lemon.
Relocated in The Palestinian Table: chickpeas in tahini sauce, in Breakfast. Kassis makes her hummus, page 82, explicitly without garlic.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for chile peppers, in general in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for eggplant in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for pork, in general in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for potatoes in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for beef, in general in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for scallops in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for bell peppers in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for spinach in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for cauliflower in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for parsley in the 2008 edition.
Gai lan with oyster sauce.
Read in Yan-Kit's Classic Chinese Cookbook, page 147, Stir-fried Chinese Broccoli with Beef, garlic in the wok and oyster sauce in the sauce; the plain-boiled vegetable served with oyster sauce on page 235 is Chinese flowering cabbage; the cited Classic Food of China was not the book in hand.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for squid in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for rabbit in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for zucchini in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for artichokes in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for kale in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for beans, white in the 2008 edition.
Salsa verde.
Read in Los clasicos de la cocina mexicana, pages 122 and 123, the chopped garlic blended into both green salsas; the cited Diccionario Enciclopedico was not the book in hand.
The sambal base.
Searched in Sri Owen, Indonesian Regional Food and Cookery, 1999 edition, page 221: garlic in sambal kecap and in sambal bajak.
Aderezo, the Peruvian base.
Read in Acurio's ¡Buenazo!, 2017, page 65, aguadito de pollo, an aderezo of red onion, garlic and ají amarillo; the same base opens the chupes of page 29 and the pepián of page 99; the cited Peru: The Cookbook was not the copy in hand.
Dinuguan: garlic fried golden, then the pork stewed in sukang paombong.
Searched in Memories of Philippine Kitchens, 2012 edition, page 209, dinuguan, the Bulacan pork blood stew: garlic fried golden, onions and tomatoes, then pork belly and innards, then vinegar, sukang paombong, the nipa palm vinegar, poured in and not stirred, the chiles last. The book's adobos, pages 38 to 40, use rice, cider and sherry vinegar. The cited 2006 edition was not the copy in hand.
The mapo and Sichuan stir-fry base.
Read in Yan-Kit's Classic Chinese Cookbook, page 159, the garlic into the oil and the hot soybean paste straight after it, and page 127, twice-cooked pork with garlic and the same paste; the cited Classic Food of China was not the book in hand.
Black bean and garlic, the Cantonese stir-fry base.
Read in Yan-Kit's Classic Chinese Cookbook, page 98, Steamed Trout with Black Beans and Garlic, and page 248, where the glossary says the beans combined with garlic and cooked in oil lend their flavour to anything else; the cited Classic Food of China was not the book in hand.
One is an ingredient of the other
A sofrito component.
Confirmed in Gran Cocina Latina: Puerto Rican sofrito, page 59, a base of sauteed garlic, onions and cubanelle peppers.
The kimchi paste.
Confirmed in Real Korean Cooking: napa cabbage kimchi, page 114.
Anticucho and adobo marinade.
Read in Acurio's ¡Buenazo!, 2017, page 122, the anticucho de corazón, macerated in ají panca, wine vinegar, oregano, cumin and two tablespoons of ground garlic; page 244, the adobo arequipeño; the cited Peru: The Cookbook was not the copy in hand.
One is an ingredient of the other
A sazon component.
Confirmed in Gran Cocina Latina: Dominican traveling sazon, page 57.
One is an ingredient of the other
A chermoula component.
Read in Helou's Feast, 2018, page 342, sardines chermoula (hût bel chermoula), whose chermoula is garlic, grated onion, cilantro, cumin, paprika, red pepper flakes, olive oil and lemon juice, spread between butterflied sardines before they are floured and fried.
Ssamjang, and the gochujang sauce for hoe-deop-bap.
Relocated in Real Korean Cooking: ssamjang, page 272, and mixed rice with raw fish, page 52. The bibimbap, page 48, uses gochujang on its own.
Laban bi toum.
Confirmed in The Palestinian Table: cooked yogurt sauce, page 29, and arugula and garlic yogurt, page 112. The book does not print the name laban bi toum.
Botok tempe: garlic in the paste the tempeh simmers in.
Searched in Sri Owen, Indonesian Regional Food and Cookery, 1999 edition, Botok tempe, pages 168 and 169, garlic in the paste. The book has no tempe bacem.
Sot si racha: chiles and garlic blended with vinegar, sugar and salt.
Read in Punyaratabandhu's Bangkok, 2017, Basic Recipes: sriracha sauce (sot si racha), fresh red chiles and two heads of garlic blended with vinegar, then cooked down with sugar and salt; the book gives it as a Thai sauce, a dipping and seasoning sauce.
Sichuan stir-fry base.
Read in Yan-Kit's Classic Chinese Cookbook, page 234, Szechwan peppercorns with garlic, ginger and scallion, and page 16; the cited Classic Food of China was not the book in hand.
The stir-fry aromatic base.
Read in Yan-Kit's Classic Chinese Cookbook, page 16, where ginger, scallions and garlic are named the three indispensable condiments, especially for stir-fried dishes; the cited Classic Food of China was not the book in hand.
Ssamjang and the jjigae base.
Confirmed in Real Korean Cooking: ssamjang, page 272, and soybean paste stew with dried anchovies, page 108.
Berbere and the wot base.
Read in Gebreyesus's Ethiopia, 2018, Seasonings: berbere spice blend, with garlic powder among its spices; and the wot bases of doro wat and misr wat, garlic with the onion before the berbere.
The tagine base: d'jaj m'chermel.
Read in Helou's Feast, 2018, page 140, chicken tagine with olives and preserved lemons (d'jaj m'chermel): garlic in the spice rub, the preserved peel added at the end. Her chermoula, page 342, has garlic and no preserved lemon.
Stir-fried and braised.
Read in Yan-Kit's Classic Chinese Cookbook, pages 162 and 182, garlic in the wok with the dried Chinese mushrooms, which is what this book calls them; the cited Classic Food of China was not the book in hand.
Adobo.
Read in Los clasicos de la cocina mexicana, page 119, salsa de chiles chipotles adobados, the tomatoes, guajillos, garlic, onion and chipotles cooked together, and page 78; the cited Diccionario Enciclopedico was not the book in hand.
Recado rojo.
Read in Los clasicos de la cocina mexicana, page 90, the recado for pescado tikin xic blended from achiote paste, onion, cloves, garlic, peppercorns and the two orange juices, and page 72; the cited Diccionario Enciclopedico was not the book in hand.
Dal tadka.
Read in Madhur Jaffrey's Indian Cooking, page 120, Red Split Lentils with Cabbage, the garlic browned in the cumin oil; the cited Indian Cookery, BBC 1982, was not the copy in hand.
Rice and peas.
Read in the Rousseaus' Caribbean Potluck, 2014, page 142, rice and peas, three garlic cloves boiled with the peas; the cited Provisions was not the copy in hand.
Score unexamined
Recado rojo; the seed of achiote.
Read in Los clasicos de la cocina mexicana, page 90, twelve cloves of garlic blended into the achiote recado, and page 72; the cited Diccionario Enciclopedico was not the book in hand.
Sambal base.
Searched in Sri Owen, Indonesian Regional Food and Cookery, 1999 edition, page 221, sambal bajak: shrimp paste with garlic, shallots and chillies; page 130, the same with candlenuts for pelecing.
Marinade base.
Pelecing kangkung, the Lombok water spinach dressed with shrimp paste, bird chillies and lime.
Searched in Sri Owen, Indonesian Regional Food and Cookery, 1999 edition, page 130, pelecing kangkung: garlic crushed with the chillies, candlenuts and shrimp paste. Kangkung belacan is the Malay dish; the book has the Lombok one.
Steamed callaloo.
Read in the Rousseaus' Caribbean Potluck, 2014, page 17, callaloo is often cooked down with onions, garlic, thyme and Scotch bonnet, usually for a hearty breakfast; the cited Provisions was not the copy in hand.
The Puerto Rican sofrito, where garlic joins the recado.
Confirmed in Gran Cocina Latina: Puerto Rican sofrito, page 59, where garlic joins the recado. The recado itself, page 56, and Charito's version, page 58, carry none.
One is an ingredient of the other
The garlic is in the recipe's name: battuto o sapore all'aglio.
Read in La Cuciniera Genovese, eighth edition, 1893, recipe 32, where the Genoese sauce now called pesto is titled for its garlic. The Flavor Bible, also cited, sets it in plain type in the entry for garlic.
Ssam, with garlic and ssamjang.
Confirmed in Real Korean Cooking: the ssam passage, page 239.
Rocoto relleno and salsa.
Read in Acurio's ¡Buenazo!, 2017, page 254, rocoto verde, four green rocotos sautéed with four cloves of garlic. The rocoto relleno of pages 91 to 93 is on pages the scan carries no text for; the cited Peru: The Cookbook was not the copy in hand.
The rawon bumbu.
The Batak bumbu for arsik and saksang.
Chinese stir-fry base.
Read in Yan-Kit's Classic Chinese Cookbook, page 133, the Peking-style sauce of very finely chopped garlic and thick soy sauce, and page 162; the cited Classic Food of China was not the book in hand.
Score unexamined
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for garlic in the 2008 edition.
The Peking-style sauce for white-cut pork: chopped garlic, thick soy sauce and sesame oil.
Relocated in Yan-Kit's Classic Chinese Cookbook, page 133. Page 250 says Chinese sesame oil is not used for general cooking at all, but for marinating and for sprinkling on food just before it is served; the cited Classic Food of China was not the book in hand.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for garlic in the 2008 edition.
Salsa base.
Read in Los clasicos de la cocina mexicana, page 123, salsa verde cruda: the onion, garlic, coriander and salt blended in at the end; the cited Diccionario Enciclopedico was not the book in hand.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for shallots in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for sardines in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for broccoli in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for brussels sprouts in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for beans, green in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for saffron in the 2008 edition.
The Goan vindaloo paste, ground and then worked over a whole head of garlic.
Relocated in Madhur Jaffrey's Indian Cooking, page 38. Fresh fenugreek leaves are not in this book; the cited Indian Cookery, BBC 1982, was not the copy in hand.
The refogado: garlic with the onion before the mandioca goes in.
The jerk paste for suckling pig: pimento, hot pepper, thyme, scallion and garlic.
Searched in Jerk: Barbecue from Jamaica, 1990, page 34, jerked roasted suckling pig, served at weddings, Christmas and New Year's Eve parties: the paste is onions, scallions, thyme, salt, ground pimento, nutmeg, cinnamon, hot peppers, black pepper, oil and garlic. The marinade of page 15 has no garlic.
Nigerian stew base.
The moqueca refogado, garlic beside the onion, tomato and coentro.
Read in Manuel Querino, A arte culinária na Bahia, 1928, pages 7 to 13, the xin-xin: chicken cooked with grated garlic and onion, then dried shrimp, ground pumpkin or melon seeds and azeite de dendê. His moqueca, page 16, has no garlic. Cascudo, also cited: page 158, caruru seasoned with salt, onion, garlic and dende, and page 157.
Frijoles de la olla.
Read in Los clasicos de la cocina mexicana, page 42, the garlic and the epazote into the pot with the beans; the cited Diccionario Enciclopedico was not the book in hand.
Paneer curries.
Poondu rasam, the garlic rasam: fried garlic and curry leaves in tamarind juice.
Searched in Dakshin, 1992, page 18, poondu rasam: garlic cloves fried and added to the tamarind juice, which is simmered with curry leaves.
Labneh dip.
Confirmed in The Palestinian Table: garlic and cucumber labaneh, page 80, and walnut and garlic labaneh, page 77.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for polenta in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for beans, kidney in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for beans, fava in the 2008 edition.
Shiro base.
Read in Gebreyesus's Ethiopia, 2018, Pulses & Grains: spicy chickpea flour stew (shiro wat) and smooth shiro (mitten shiro), the flour cooked out with onion and garlic and finished with niter kebbeh; he calls mitten shiro the reddish berbere blend of the flour, and serves shiro fessess hot on injera.
One is an ingredient of the other
Garlic is in the yaji.
Confirmed in Kitchen Butterfly, 'The Arewa Kitchen: Specialty Meats (or Suya Plus)' (2017): yaji is a dried spice rub with peppers, garlic, ginger and more.
Score unexamined
Pato no tucupi, the duck boiled in tucupi with garlic and jambu.
Confirmed in Historia da Alimentacao no Brasil, volume 1: page 142, tacaca made with garlic, pepper and salt.
Solkadhi.
Marinades.
Methi sabzi.
Karedok, the Sundanese raw salad, kemangi through it and garlic in the dressing.
Searched in Sri Owen, Indonesian Regional Food and Cookery, 1999 edition, page 161, karedok: kemangi with garlic in the dressing.
Dumpling dipping sauce.
Southern stir-fries: white pepper in the marinade, garlic in the wok.
Relocated in Yan-Kit's Classic Chinese Cookbook, pages 104 and 110, both of which the book calls Southern dishes. The soups that carry white pepper carry ginger rather than garlic; the cited Classic Food of China was not the book in hand.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for pasta in the 2008 edition.
The gudeg bumbu.
Searched in Sri Owen, Indonesian Regional Food and Cookery, 1999 edition, page 146, gudeg: garlic in the paste the young jackfruit simmers in.
Mole de olla, six cloves of garlic in the pot with the chayote.
Relocated in Los clasicos de la cocina mexicana, page 58. There is no sauteed chayote in this book; the cited Diccionario Enciclopedico was not the book in hand.
Adobo arequipeño: chicha, ají panca, garlic, huacatay and oregano.
Read in Acurio's ¡Buenazo!, 2017, page 244, an aderezo of adobo arequipeño, chicha, ají panca, ground garlic, huacatay and oregano; page 253, ají de huacatay with a clove of garlic. The ocopa of page 94 is on a page the scan carries no text for; the cited Peru: The Cookbook was not the copy in hand.
Frying base.
Read in Madhur Jaffrey's Indian Cooking, page 103, Kale Cooked in Mustard Oil, the dried red chillies and then the garlic into the hot oil; the cited Indian Cookery, BBC 1982, was not the copy in hand.
Lahsun ka achar.
Karedok, the Sundanese raw salad: kencur and garlic in the dressing.
Searched in Sri Owen, Indonesian Regional Food and Cookery, 1999 edition, pages 160 and 161, karedok, of which kencur is an important ingredient: kencur and garlic in the dressing.
Stir-fried with greens.
One is an ingredient of the other
Garlic is pounded into the shacha paste with the shallot and dried shrimp.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for chorizo in the 2008 edition.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for garlic in the 2008 edition.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for garlic in the 2008 edition, where cream, half-and-half is set in plain type.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for sausages in the 2008 edition.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for octopus in the 2008 edition.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for bay leaf in the 2008 edition.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for fennel seeds in the 2008 edition.
Poondu rasam: the garlic fried into the tamarind, the mustard seeds popped in ghee over it.
Searched in Dakshin, 1992, page 18, garlic rasam, poondu rasam: twenty to twenty-five garlic cloves fried in oil and added to the boiling tamarind juice, then a tempering of ghee, mustard seeds and halved red chillies poured in once the seeds splutter. An earlier pass of this book recorded the garlic rasam as having no mustard seeds; its own tempering has them.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for pine nuts in the 2008 edition.
Frijoles de la olla.
Read in Los clasicos de la cocina mexicana, page 42, the beans, onion, garlic, lard, water and epazote going into the pot together; the cited Diccionario Enciclopedico was not the book in hand.
Summer succotash: okra with garlic, corn, green beans and tomatoes.
Read in Sherman's Turtle Island, 2025, pages 152 to 153, summer succotash: onion and garlic in sunflower oil, with an optional fish pepper, then sweet corn, Cherokee Trail of Tears or other green beans, okra, which he calls a gift from Africa that found another home in the South, and tomatoes.
Score unexamined
Occasional; akara runs on onion and pepper.
Score unexamined
Savoury millet preparations.
Garlic appears in contemporary and diaspora egusi, less so in classical preparations.
contemporary Nigerian cooking
Score unexamined
Occasional in tadka.
Marinade aromatics.
Read in Yan-Kit's Classic Chinese Cookbook, page 128, Braised Beef with Garlic, eight ounces of garlic cloves and three tablespoons of Shaohsing wine; the cited Classic Food of China was not the book in hand.
Roast and boiled breadfruit.
Score unexamined
Score unexamined
Cooking fat.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for oil, avocado in the 2008 edition, where garlic is set in plain type.
Score unexamined
Curries and poriyal.
Score unexamined
Occasional in marinades.
Nigerian food research
Pachamanca en olla: ocas and native potatoes bathed in a marinade of ajíes, vinegar and garlic.
Read in Acurio's ¡Buenazo!, 2017, page 249, pachamanca en olla, ocas, mashuas, native potatoes and choclo laid under the meats and bathed in the marinade of ají panca, ají amarillo, vinegar, cumin and garlic; the cited Peru: The Cookbook was not the copy in hand.
Pan-fried arracacha with butter, garlic and onion.
Confirmed in Gran Cocina Latina: pan-fried arracacha, page 214.
Score unexamined
Bengali tempering, garlic optional.
Score unexamined
Condiment aromatics.
Condiment aromatics.
Read in Yan-Kit's Classic Chinese Cookbook, page 169, Stir-fried Spinach in Bean Curd Cheese Sauce, the garlic and the mashed cheese into the wok together; the cited Classic Food of China was not the book in hand.
Arroz caldo: fried garlic and kalamansi set out in small bowls for each person to add.
Searched in Memories of Philippine Kitchens, 2012 edition, page 129, arroz caldo: the fried garlic, kalamansi juice and herbs placed in separate small bowls and served on the side. The cited 2006 edition was not the copy in hand.
Guisado: fried garlic, onions and tomatoes under the vegetable, seasoned with bagoong.
Searched in Memories of Philippine Kitchens, 2012 edition, page 117, the guisado, a base of fried garlic, onions and tomatoes seasoned sometimes with bagoong; page 120, dinuyduy, garlic sautéed in rendered pork fat and seasoned with bagoong monamon. The cited 2006 edition was not the copy in hand.
Iru carries the savour; garlic is not the partner.
Confirmed in Kitchen Butterfly, 'Traditional Nigerian Edo Egusi Soup' (2014): une carries the soup and there is no garlic anywhere in it.
Onion and crayfish carry the sauce.
Confirmed in Kitchen Butterfly, 'Garden Egg and Ugba Sauce with New Yam' (2015): onion and crayfish carry the sauce and there is no garlic in it.
No garlic in the banga base: onion and chilli, crayfish, and a spice of atariko and rigije.
Read in Kitchen Butterfly, 'Banga Soup: Love in a Claypot' (2013): the recipe takes no garlic. The old note said the soup runs on oburunbebe, but Sokoh marks the banga stick optional and puts the weight on atariko and belentientien.
No garlic in peppered pomo: blended onion and chilli carry it.
Read in Kitchen Butterfly, 'Ideas in Pomo' (2017): the pomo sauce has no garlic. The old note described nkwobi, which is cow foot, and credited ehuru, which the post does not name.
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "garlic", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/garlic
/archive/garlic
Bonds are tiered by source, origin-tradition references first.