100 Delicious Foreign Foods To Try And Drool From Looking At
With so much to see and experience in this world, it’s just hard to stay in one place. With every culture being so different, it’s nice to know that the thing that unites us all is our love for food. Every culture has its own cuisine, with its unique twists and flavors. Thus, while vacationing abroad, one should always attempt to try as many traditional dishes as possible. However, with so many national cuisines to choose from, one might wonder — what dishes are customary in other countries? Can we apply certain meals in our households as well? We certainly can.
If we take the time to research new foods to try, we can see for ourselves just how delicious local cuisine in other countries is. With the invention of the internet, it has become easier than ever to get access to the recipes. We can try to make a local dish at home, but, let’s agree, nothing beats the real taste of truly locally made food. With food being the greatest representative of a culture and a nation, it’s only normal to want to get the real taste of it. So, if you are out vacationing, don’t stay in your room, go out, try to taste the food of the locals and see what you are missing!
Below, we’ve compiled a list of food around the world to try to get the taste of international cuisines. The list below might just be the list of exotic food you have been looking for. Either alone or with friends, the listed food can be made not only in the country of origin but also in your kitchen. Saw one that started up the saliva in your mouth? Upvote it. Tried one at home or in the country of origin? Comment below on how it turned out and how tasty it was!
A runny egg is in the middle of fluffy bread that has been filled with various cheeses in the Georgian delicacy is known as khachapuri. It is widely consumed as a side dish or a snack and is popular in both Georgia and Russia. Khachapuri comes in a wide variety of types, with the boat-shaped Adjarian khachapuri and the Imeretian khachapuri being two of the more popular types.
Traditional stews like Irish stew are produced with ingredients like lamb or mutton, potatoes, carrots, onions, and herbs. The ingredients are cooked until tender by simmering them in water or stock. It is filling and hearty, and making big quantities of it is simple. Irish stew is likely to satisfy, whether you’re searching for a traditional Irish dish or a warm winter supper.
Falafels are fried balls of chickpeas (or fava beans), a popular street snack in Israel. They are frequently served with pita bread and hummus, as well as other condiments such as tahini sauce, spicy sauce, and salad. They are also well-liked by vegetarians and vegans because the dish is entirely plant-based.
In the Maghreb region, which includes Algeria, couscous is a common dish. Semolina, a coarse flour made from hard durum wheat, is steamed in their version of the recipe, which is also their national meal. Lamb stew, carrots, summer squash, chickpeas, cinnamon, and buttermilk are added on top. Another option is to eat the dish as a dessert, topping the steamed semolina with almonds, cinnamon, and sugar and serving it with milk or buttermilk.
The Croatian pastry dish known as zagorski štrukli is made of dough that has been filled with cottage cheese, eggs, sour cream, and salt. Both baking and boiling in salted water are viable options for preparing the pastry. Štrukli that has been boiled can be garnished with fried breadcrumbs or included in a flavorful soup. More cream is added before cooking for the baked trukli. Trukli is fantastic since there are many different ways to consume it, including as a main course, an appetizer, or even a dessert.
Similar to a unique kind of lasagna, moussaka is a traditional Greek dish that normally consists of layers of eggplant, potato, and meat (often minced lamb). After baking the entire mixture in the oven, a rich bechamel sauce is added on top. It is possible to find other versions of the dish, such as papoutsakia (a tiny baked eggplant packed with meat) and a vegan variant. No matter how it is prepared, moussaka is a flavorful and fulfilling dish that will not disappoint.
Goulash is a paprika- and other spice-seasoned Hungarian stew made with meat and vegetables. The cuts are typically made from the shank, shin, or shoulders of beef, veal, pork, or lamb. The typical veggies that are included in the stew are potatoes, carrots, and peppers. Near the end of cooking, a small amount of white wine and wine vinegar is also added for taste. Székely gulyás, which substitutes potatoes with sauerkraut and sour cream, and paprikás krumpli, a traditional potato stew made with paprika, are two examples of the dish’s variations.
A meat-based sauce from the Italian city of Bologna is known as ragu alla Bolognese. It is traditionally prepared with ground meat (beef, veal, or pork), tomato paste, wine (usually white), milk, and soffritto (celery, carrot, onion). After being slow-cooked for a number of hours, the sauce produces a rich and savory dish that may be served with various types of pasta. Although there are numerous variations of this timeless sauce, Italians and aspiring chefs all over the world still adore the traditional recipe.
Chicken pepian, as the name suggests, is a classic Guatemalan dish that includes chicken stew. The dish’s distinctive flavor comes from the recado (sauce), which is a mixture of ground sesame and pumpkin seeds, corn tortillas, tomatoes, onions, and chilis. The recipe can be either moderate or flaming spicy, depending on the cook’s preference, and is best served with rice and tortillas.
Roast lamb is the best way to bring people together at the dinner table, especially in Australia. It is made from lamb that has been marinated in oil, rosemary, and garlic. It is then roasted to perfection along with potatoes. The meat that is produced is tasty and soft, and it pairs well with some gravy. Although roast lamb is frequently linked with Australia, it is also well-liked in New Zealand and the United Kingdom. Roast lamb is always a favorite among the diners, regardless of where it is prepared.
Peking duck is a well-known Chinese dish that originated in Beijing and is renowned for its thin, crispy skin and deliciously soft flesh. Whole ducks are used to make it, which are first marinated in a unique sauce before being roasted in a wood-fired oven. In restaurants, a chef carves the Peking duck in front of the customers and serves it in three stages, beginning with the skin. The dish is typically served with cucumber, hoisin sauce, and spring onions, along with Mandarin pancakes.
Cepelinai, also known as zeppelins, are a traditional Lithuanian potato-meat dumpling. They are created from grated potatoes that have been packed with dried cottage cheese, ground meat (often pork), or mushrooms. After that, the dish is formed into a sizable oval that, hence the name, resembles a zeppelin, and cooked in boiling water. Typically, cepelinai are served with a sour cream dollop and bacon crumbs. They are a typical Lithuanian meal that is frequently consumed at special occasions or as comfort food.
Bolivian salteñas are a delightful type of savory pastry. Although it resembles the empanada, its soupy interior consisting of meat (either pork, beef, or chicken) and a spicy sauce mixture (olives, raisins, and potatoes) makes it unique. This luscious pastry is prepared differently in different parts of the nation, such as Cochabamba, Sucre, and Potosi.
Bosnia is the country of origin for the dish called cevapi. It is formed into little sausage-like fingers from two different varieties of beef mince. After grilling, they are served with ajvar (can also be sour cream), somun (Bosnian flatbread), and raw chopped onions. The dish is typically consumed by hand, and any extra grease is absorbed by the bread. Along with Croatia and Serbia, other Balkan nations have begun to embrace cevapi. It is available from street sellers and restaurants in Bosnia and frequently consumed as a quick meal or snack.
The classic Chilean dish known as pastel de choclo is cooked with beef (or chicken) and choclo, a type of corn. It resembles shepherd’s pie, but corn is used in place of potatoes. The choclo kernels are crushed and fried into a paste while the beef and chicken simmer in various flavors. Then, these are put together in a round clay pot with the choclo paste on the bottom, the beef or chicken filling on top, more choclo paste on top, and cooked.
Succotash, a vibrant, protein-rich dish from Equatorial Guinea, is made of sweetcorn, beans, and various vegetables and is cooked in butter with fresh herbs. For that extra flavor, bacon can be chopped and incorporated. The dish can be used as a side dish for other major meals and is typically served with rice.
A Guyanese stew known as pepperpot is created with meat (often beef) and spices including cinnamon, hot peppers, and cassareep (cassava root sauce). It is customary to offer this dish only at special occasions like Christmas because it takes so long to prepare. This hearty and warming stew pairs best with some rice, roti, and other Guyanese-style home bread. You may also serve it with boiled veggies like cassava, sweet potatoes, and plantains for more taste.
Salted cod, garlic, chili peppers, and olive oil are the main ingredients of the traditional Basque dish known as bacalao al pil pil. Cooking the ingredients slowly in a small amount of oil causes the cod to produce gelatin, which combines with the oil to create the dish’s signature rich, creamy sauce. Usually, the dish is served with rice, boiled potatoes, or crusty bread.
Poutine is a delicious alternative to traditional French fries that you must try if you want something different. It is a straightforward but delicious dish comprised of French fries, cheese curds, and a thin layer of beef or chicken gravy. It is believed to have originated in Quebec. There is always something fresh for your taste buds to discover as the flavor differs from poutinerie to poutinerie (Canadian eateries specializing in the dish).
Shredded beef, tomato sauce, onions, and peppers are the main ingredients of the classic Cuban dish known as ropa vieja. The dish’s name, which translates as “old clothes,” comes from a local myth in which a poor man prayed for a miracle, which resulted in a pot of boiled, shredded clothing turning into a savory stew. Typically eaten with rice, the dish pairs well with cold beer, maduros (fried sweet plantains), and black beans prepared in the Cuban style.
Fettuccine alla papalina, sometimes known as “pasta for the Pope,” is a traditional Italian pasta dish that was created for and named after Pope Pius XII in the late 1930s. It is considered to be a “leveled-up” version of spaghetti alla carbonara. The basic components of the recipe are egg pasta noodles, cured ham, raw beaten eggs, and parmesan cheese, though there are other variations. Despite being relatively similar to carbonara, the dish can stand on its own because of its creamy and delicate flavor.
Indian street vendors or food carts typically sell the savory snack known as chaat. Chaat comes in a variety of forms, but they all share the same combination of crispy, acidic, and sweet flavors. Alu chaat, which consists of little chunks of crispy fried potato, and cheela-besan pancakes are two examples of chaat varieties. Fried flatbread, dahi (yogurt), sev (thin dried yellow salty noodles), and chaat masala (a type of powder spice mix) are typical ingredients in chaat.
A popular Indonesian dish called nasi goreng is prepared with (leftover) rice, veggies, chunks of meat, and other seasonings such as sweet soy sauce. In addition to a range of side dishes including pickled vegetables, fresh cucumber slices, or fried shallots, it is frequently served with a fried egg on top. Although nasi goreng is typically associated with breakfast, it can be consumed at any time of the day.
A common grilled meal in the Balkan region is called pljeskavica. The verb “pljesak,” which means “to clap hands,” is where it gets its name. A spiced patty made of two or more meats, including as beef, lamb, and hog, is one of the key components of the dish. These are then “slapped” back and forth between hands until they are of a consistency suitable for grilling. Onions, ajvar (roasted red pepper sauce), and kajmak (a type of cheese in the Balkan region) are frequently served with it. Using lepinja (flatbread), you can even eat it as a burger.
Spanish for “spotted rooster,” gallo pinto is a typical rice and bean dish from Costa Rica. Typically, bell peppers, coriander, finely chopped onions, and garlic are used to cook the rice and beans. Salsa Lizano, a condiment created with several vegetables and spices, is then used to season it, giving the food its distinctive flavor. Breakfast dishes like gallo pinto are frequently served with natilla (Costa Rican sour cream), fried or scrambled eggs, tortillas, and avocado.
A well-known Ecuadorian morning meal composed of cheese and fried green plantain fritters. In order to make bolon de verde, green plantains are mashed, then formed into balls, stuffed with cheese, chicharrón, and ground peanuts, and then deep-fried until crispy and golden brown. When visiting Ecuador, you should absolutely try this delicacy, which is also one of the best street foods served there.
Afghanistan’s national dish is called Kabuli Pulao, also known as Qabeli Palaw or Kabuli Palaw. In addition to steamed basmati rice, raisins, and carrots, the dish is created with beef or lamb that has been cooked with various spices. With a touch of sweetness and a distinctive texture, these components give it a distinct and savory flavor that tantalizes the palate. In other varieties, apricots and roasted almonds are among the dried fruits and nuts that are used.
Benin, a country in West Africa, is known for its traditional snack known as kuli-kuli. It is created by forming ground peanuts into tiny balls or long sticks and deep frying them in their own oils. Other nations, including Ghana and Nigeria, are also fans of the snack. Kuli-kuli can be crushed and added to salads as a pleasant and nutritious snack. Additionally, you can have it with garri soakings, a sweet dish comprised of garri, sugar, and water.
In Burma, a dish called mohinga with rice noodles is very common. Typically cooked with catfish, lemongrass, and other spices, it can be topped with various items like fried ngapi fish cakes and hard-boiled eggs. Mohinga can be had at any time of the day, but it is typically eaten for breakfast. The soup is a tasty way to taste Burmese food and is reasonably easy to prepare.
The Paisa region of Colombia is where the national dish Bandeja Paisa was created. This hearty dish, which is one of the highest in protein content in the world, is renowned for its large quantities of 13 different ingredients. Red beans, white rice, pork, ground meat (carne molida), plantains, chicharrón, fried egg, black pudding (morcilla), avocado, lemon, chorizo, arepa (a thin, fried corn cake), and hogao sauce make up a classic bandeja paisa. The dish is additionally served with mazamorra, a chilled milk-based beverage prepared from crushed maize.
Similar to the asado in Argentina, carneada describes both the food and the cookout. For this Honduran barbeque, flank or skirt steak is used, which is marinated in bitter orange juice (often overnight) before grilling. It is typically served with toppings like pico de gallo or chimol, a sort of radish salsa. Refried mashed beans, tortillas, and roasted plantains are all excellent with a barbeque.
If Peking duck is famous in China, roasted goose is famous in Hong Kong. Even though they are relatively similar, they differ slightly in terms of size, cooking technique, and flavor. Due to their somewhat larger size and higher fat content, geese have flesh that is more flavorful when roasted, giving it a soft, sweet, and juicy flavor. Typically, roasted goose is diced up and added as a topping to rice noodles, fried rice, or lo mein (egg noodle stir-fry).
The Angolan chicken dish called muamba de galinha is frequently served with rice or funge (cassava purée). It comprises chicken that has been braised in palm butter (moambe), together with vegetables like spinach and squash, and is spiced with chili pepper and garlic. Fish and duck can occasionally be used in place of chicken. Even though the dish appears straightforward, it is bursting with taste and heritage. Moamba de galinha serves as more than just a meal to Angolans; it also serves as a symbol of their homes and families.
The meat of the fish known as the hilsa (or ilish) is tender and tasty. It is a common food in Bangladesh where it is prepared as curry, which is also the national meal of the nation. The ingredients for the hilsa curry include hilsa fish that has been marinated and shallow-fried, as well as turmeric, black cumin seeds, and green chilies. It goes fantastically with some steamed rice.
In Belgium, mussels are served with French fries instead of the traditional pairings of fried fish and hamburgers. French fries and mussels may seem like an odd pairing, but their flavors actually go very well together, creating a flavor of its own that will have you wanting more. Make sure to try the fries with mayonnaise as well. There are several ways to prepare mussels, but one of the most well-known is moules mariniere, which involves cooking the mussels in white wine with shallots, parsley, and butter.
The most well-known cold meal in Bulgaria is called shopska salad, which is made of tomatoes, cucumbers, onions, and peppers. Then a thick layer of sirene cheese (Bulgarian white brine cheese) is placed on top of it. Its hues are reminiscent of the colors of the Bulgarian flag, and it is also the nation’s national dish. Typically, the salad receives a mild dressing of sunflower oil and, occasionally, vinegar. Although you can eat the meal by itself, it also works well as a side dish, particularly for grilled meats.
Rye bread is unquestionably one of the unavoidable staple dishes of Finnish cuisine. This sourdough bread, which only requires a few basic ingredients like rye flour, leaven, and water, has captured the hearts of people all over the world in addition to the locals. Additionally, there are many types of rye bread, including the round limppu (loaf) and the donut-shaped reikäleipä. Due to rye bread’s adaptability, you can enjoy it whenever and however you like, whether it be in a sandwich, as a side with soups and other foods, or in a variety of other ways.
Sauerbraten is one of Germany’s most famous dishes, and the country is renowned for its delicious cuisine. Although pig or lamb can also be used, beef is the most common ingredient in this hearty dish. The beef is given a tangy flavor by being marinated in a vinegar-based sauce for a number of days. After being cooked, the sauerbraten is doused in gravy and frequently served with kartoffelklöße (German potato dumplings) and semmelknödel (German bread dumplings). Since there is nothing quite like a home-cooked supper, this dish is definitely worth the time it may take to make.
This traditional Botswanan food called seswaa is cooked with meat (often lamb or beef) and vegetables. The beef is first cooked in a water-filled pot, and then it is manually shredded. Typically, after being boiled until they are tender, the veggies are put into the saucepan with the meat. After that, all of the ingredients are cooked together to create a rich, filling stew. Pap, a sort of cornmeal porridge, or white rice are frequently served with seswaa. It is a substantial supper that will fill you up on a chilly winter day.
Ndole, one of Cameroon’s best known foods, is a flavorful stew made of nuts, bitter leaves, fish (or ground beef), fried onions, and prawn garnishes. Typically, the dish is consumed with rice, bobolo (a dish made from fermented cassava), or cooked plantains.
A classic Iraqi dish called masgouf is created from roasted freshwater carp. Typically, the fish is skewered and roasted over an open flame after being marinated in a mixture of olive oil, rock salt, tamarind, and crushed turmeric. The customary accompaniments to masgouf include rice, salad, chutney, or naan bread.
In the Andorran mountains, a hearty stew called escudella is a local delicacy. Different meats, sausages, and veggies are boiled before being removed and placed on a dish to make it. The leftover broth is then utilized to make a soup with some grains and pasta. This meal is popular throughout the winter since it helps you stay warm inside and is also quite delicious, even if it may be eaten every day.
Traditionally served with grilled meat, asado is a popular Argentinian dish. Other meats, including chicken or pork, are also approved. The flavor of the beef is rich and slightly smoky as a result of being carefully grilled over hardwood embers (or an open fire). Wine and salads go very well with it. Due to the opportunity for social interaction while waiting for the meat to cook, asado is also the ideal dish to serve at large events and gatherings. Asado, which is a great way to sample Argentinian cuisine, is for many people the dish that best represents the nation.
A classic West African cuisine called fufu is created from starchy root vegetables that have been boiled and then ground into a dough-like consistency. It is a common dish in nations like Ghana, Nigeria, and Côte d’Ivoire, usually eaten with soup or stew. The recipe most frequently includes cocoyams, cassava, and plantains. Before being crushed using a sizable wooden mortar and pestle to the correct consistency, the ingredients are first cooked until they are tender. In order to dip the food into the surrounding soup or stew, it is frequently eaten with the hands and scooped up in small balls.
In Chad, boule is a common, everyday dish. This food resembles porridge and is often cooked with water and millet or maize flour. After that, the porridge is formed into a ball and dipped into various sauces, which frequently contain okra, pork, dried fish, tomatoes, spices, and other vegetables.
The Comoros Islands are known for their dish called langouste a la vanille. Spiny lobsters (langouste), vanilla beans, and a variety of other ingredients are used to make it. A bed of greens and some clover sprouts are traditionally served with the lobster flesh, which has been taken from the claws and roasted, and a vanilla bean butter sauce.
White rice, red kidney beans, and meat (usually chicken or beef) often make up the Dominican Republic dish La Bandera. It frequently comes with some fried green plantains or a side of salad, some ice water, or fruit juice. The Dominican Republic’s national dish, La Bandera, is regarded as having the same colors as the flag of the nation.
Rice, spaghetti, and lentils are combined to make the popular Egyptian street dish known as koshari, which is then topped with tomato sauce, vinegar, fried onions, and chickpeas. It is typically had for lunch or dinner with a salad. Even though the dish can be labor-intensive to prepare and cook, the delicious flavor and mouth-watering texture will make the wait worth it.
Griot is a well-known dish from Haiti that is made from small pieces of pork shoulder that have been marinated in citrus and epis, a unique flavor from that country, before being braised and fried until they are crispy brown. The meal is frequently consumed as a main course with rice, pikliz (a pickled relish from Haiti), or tostones (sliced plantains that have been cooked twice), but the dish’s little bits of pork shoulder also make it a fantastic snack or appetizer.
The national dish of Austria is tafelspitz, a traditional Austrian dish also referred to as the “king of beef dishes” in Vienna. It is prepared with boiled tri-tip, a beef cut from the bottom sirloin, along with vegetables, herbs, and spices. The dish is frequently served with some fried potatoes and Apfelkren, an apple horseradish sauce. This dish is served in courses at Austrian restaurants, some of which outline a step-by-step procedure on how to eat it to have the whole Austrian experience.
A dish made of roasted chicken and basmati rice, known as machboos ala dajaj (spiced chicken and rice), is prepared using a variety of spices, including dried limes, turmeric, and the Middle Eastern spice mixture baharat. The outcome is a delicious dish that is savory and fragrant.
The famous Cabo Verde/Cape Verdean stew known as cachupa is cooked with root vegetables (such sweet potato and yams), beans, fish or meat, corn (hominy), and many seasonings. These ingredients are all slowly simmered to create an inexpensive stew that is tasty and substantial.
Magarina bulli is a classic meal that comes from Cyprus. It is made with pasta (like penne or macaroni) that has been boiled in stock and is combined with roasted chicken that has been packed with onions, garlic, and half a lemon. After that, some grated halloumi and a squeeze of lemon juice are added to finish the dish.
Craving some crispy pork? Then delicious Danish cuisine will undoubtedly help to satisfy your appetite. Slices of fried pork belly are used to make stegt flæsk, which is served with boiled potatoes and a creamy parsley sauce (persillesovs). Stegt flæsk is actually a reasonably balanced dinner, despite the fact that it may not sound particularly healthy. While the potatoes and sauce add complex carbohydrates, some vitamins and minerals, the pork provides protein and healthy fats.
A typical spicy meal from Djibouti is called skoudehkaris. Rice is combined with seasoned lamb (chicken, steak, or fish may also be used) and other seasonings to complete this dish. This satisfying dinner is enticing to eat any time of day because it is robust and savory and will also leave your home smelling wonderful. So make sure to try skoudehkaris if you’re ever in the mood for something fresh and intriguing.
A typical Icelandic dish known as hákarl is made with fermented Greenland sharks. It is frequently an acquired taste and has a strong, pungent smell that is similar to urine. The fermented product is often served in tiny cubes on a toothpick after a fermentation process that can last up to six months. Hákarl is frequently offered as an appetizer or as a component of Þorramatur, an ancient Icelandic holiday meal. Hákarl is a distinctive and traditional dish worth eating if you ever visit Iceland, even though it might not be to everyone’s taste.
In Japan, curry rice is a common dish that is usually prepared with rice, pork, and veggies. The components are cooked in a curry sauce, which, depending on the recipe, can have varying levels of heat and flavor. It is frequently consumed for lunch or dinner and is also thought of as a comfort dish by many Japanese people. Curry rice was originally from India, but it was modified for the Japanese palate and is now a staple constituent in Japanese food. Curry rice is a fantastic way to sample Japanese flavors, whether you like it mild or spicy.
Similar to its Kazakh counterpart, the Kyrgyz beshbarmak is mostly rooted in tradition. The only noticeable difference between the two dishes is that this one has a richer sauce. A fun fact about the Kyrgyz beshbarmak is that the nation (more especially, the capital city of Bishkek) is where the largest-ever serving of the dish was prepared, which set a world record at more than 3200 lbs.
Kibbeh is a well-known Lebanese meal that is made with a variety of ingredients, including seasoned ground lamb (or beef), onions, and bulgur wheat. Then, these are prepped and cooked in a variety of ways, including deep-frying, grilling, or even serving them raw. Fried kibbeh balls in the shape of footballs and the dish known as kibbeh nayyeh, which is made of crushed raw meat, are popular versions of the dish.
Liechtenstein’s version of the German spätzle is called käsknöpfle. This pasta dish combines knöpfle, a type of handmade pasta, with käse, a cheese sauce made of two or more cheese combinations, such as Edam, Gouda, Fontina, Gruyère, Appenzeller, or Emmental. Once the pasta is cooked, caramelized onions are put on the top, and it is customary to serve the dish with applesauce.
Grating potatoes and onions, then frying them in oil, is how Belarusians traditionally prepare draniki (potato pancakes). Usually served with sour cream or applesauce, or with bacon or sausage on occasion. The dish is frequently consumed for breakfast or dinner and can be served as a side dish or a main meal. Draniki is a tasty alternative that is sure to please, whether you’re seeking for something new to try or you just want comfort food.
A traditional Czech dish called Vepřo Knedlo Zelo combines roasted pork (vepřová), bread dumplings (knedliky), and sauerkraut (zel). Before being carefully roasted, the pork is typically seasoned with garlic, caraway seeds, and other spices. Once cooked, the pork is topped with sauce and served with sauerkraut and dumplings as side dishes. Pair the dish with some beer or slivovitz (a type of fruit brandy) if you want to eat it like the locals do.
You might want to add this meal from the Caribbean island nation of Dominica to your list of strange foods to try. Mountain chicken is the name of a local species of frog, whose huge legs are fried and are one of the dish’s key ingredients. Usually, it is served with rice and a side of peas. The frog’s meat is believed to be tasty and soft, tasting something like black chicken meat.
In El Salvador, pupusas are a well-liked street snack. A thick flatbread made of cornmeal (or rice flour) is what it is made of, and it is typically loaded with various foods including cheese, chicharron, squash, and refried beans. It is generally served with a side of tomato salsa and pickled cabbage (curtido). In accordance with a long-standing tradition, pupusa is likewise consumed with one hand.
Along with being the “soft coral capital of the world,” Fiji is also the origin of a local ceviche known as kokoda. Walu (Spanish mackerel), lime juice, chilis, onions, and seawater are the traditional ingredients. In recent years, fresh coconut milk has taken the place of seawater, which also aids in reducing the acidity of the lime juice. You may even serve this light and energizing dish in coconut shells if you want to give it a decorative touch.
Literally meaning “pot on the fire,” pot-au-feu is a French dish. It is a beef and vegetable stew that is traditionally cooked in a big pot for many hours. The veggies are typically root vegetables like potatoes, carrots, and turnips, and the meat consists of cheap cattle cuts and some form of cartilaginous meat like marrowbone. The broth and any marrow toasts, followed by the meat and vegetables, are normally served first in this savory dish.
The next dish is poulet yassa, a delectable chicken dish from Guinea. It is made with chicken (often thighs, breasts, or legs) that has been marinated in lemon juice and onions (ideally overnight) then cooked with spices and caramelized onions. After that, the dish is placed over rice and topped with onions.
A traditional Laotian salad meal called larb ped is prepared with herbs and hand-chosen, deboned duck. Fish sauce, garlic, and chili peppers are among the many spices and herbs used to fry the meat until it is crispy. Larb Ped is frequently served with sliced cucumber, raw Thai eggplant, or lettuce hearts, which can also be used to shovel up the salad.
A typical ingredient for the Luxembourgish meal Judd mat Gaardebounen is smoked or cured pig collars, along with broad beans. The dish is normally cooked in the early summer when the broad beans are fresh and is typically accompanied with some boiled potatoes and wine or beer.
Two of the most popular foods in Antigua and Barbuda are fungee and pepperpot. While pepperpot is a hearty stew made with meat (often pork) and vegetables, fungee is cornmeal combined with okra (like spinach). These dishes are exceptionally tasty and filling despite their simplicity, making them popular among both locals and tourists. It doesn’t matter if you’re searching for a fast snack or a filling supper, Fungee and Pepperpot will satisfy your craving.
The basic components of the rice-based Azerbaijani meal plov are warm rice, gara (meat fried with onions and dried fruits), and herbs. The three ingredients are presented on different platters. With more than 200 different varieties of plov, it is also one of the most widely consumed foods in the nation. The shah plov, which has a center of rice, meat, and other components, is one of the most well-known varieties. Another well-known meal that incorporates kever (garlic chives) as one of its primary ingredients is sabzi qovurma plov.
Large mollusks called conch are a common ingredient in Bahamian food. Conch meat has a mildly sweet flavor and is white and firm. The conch can be eaten in a variety of ways due to its adaptability, including raw, steamed, stewed, and deep-fried (known as “cracked conch” or conch fritters). Additionally, it makes a wonderful addition to salads and soups.
Conch shells are used to manufacture jewelry and other decorative objects in addition to being consumed as food. The conch shell appears on the Bahamas’ coat of arms and serves as the nation’s emblem.
As the name suggests, this meal combines two different dishes: flying fish (which is typically boiled), and coucou, a concoction of cornmeal and okra. After being seasoned, the flying fish is cooked in a sauce made of various spices. The coucou is formed into an oval-shaped ball, then the flying fish and gravy are placed on top. The outcome is a dish that is straightforward but flavorful. Sweet potatoes and pickled cucumbers are two common side dishes.
A traditional dish from Belize is rice and beans with stewed chicken. White rice is typically used, although black beans are also frequently included. Typically, chicken stock is used to cook both the rice and the beans, which are then simmered in the broth until soft. The recipe is then supplemented with stewed chicken, and it is often served with salsa or green onions on the side. A mainstay of Belizean cooking, this dish is frequently offered for breakfast, lunch, or dinner. A robust and filling meal like Belizean rice and beans with stewed chicken will make you feel full.
A wonderfully hot dish called ema datshi is cooked with cheese (from cow or yak milk) and various chili peppers. Its name is derived from the Dzongkha language of Bhutan, where “ema” and “datshi” respectively denote chili and cheese. This spicy recipe pairs beautifully with rice and makes a delicious supper at any time of the day. There are also several versions of the meal, such as kewa datshi, which substitutes potatoes for the chilis.
A typical Bruneian dish called ambuyat is created from the sago palm tree’s starch. It has a glutinous, sticky texture and is frequently served with various dipping sauces. Some of the most well-known ones are tempoyak, which is produced from durian fruit, and binjai, which is created from the same-named variety of mango. You should consume it using chandas, two-pronged bamboo sticks, to get a more genuine sensation. A bite-sized piece of ambuyat should be twirled before being dipped into the dip by inserting the ends of the chandas into the bowl. The ambuyat is then completely swallowed without being chewed. Ambuyat is a wonderful and distinctive dish that is well worth trying, despite the fact that it could take some getting accustomed to.
Tô is a dish with a dough base formed from crushed millet, sorghum, or corn that is then incorporated into a hot pot of water and stirred until it becomes a smooth paste. After cooling, the paste is formed into tiny balls and typically eaten by hand. Although the dish is tasteless on its own, when it is paired with stews, soups, or sauces prepared from meats or vegetables, it really comes to life. Additionally, some seasoned okra sauce is typically served with it.
Steamed fish curry known as “fish amok” is thought to have originated under the Khmer Empire. The phrase “amok” (steaming in a banana leaf) also describes how the food is prepared. The fish is marinated in a spice/herb paste mixture called kroeung that is combined with coconut cream/milk and eggs. The fish is typically goby fish, snakehead fish, or catfish. After that, the fish is wrapped in a banana leaf and cooked until it takes on the consistency of mousse. This meal is always served in a banana leaf bowl and goes well with steamed rice.
This traditional Eswatini dish includes karoo roast ostrich steak. The meal is often served with a pumpkin-maize mash and is created with thinly sliced ostrich steaks that are fried in butter and then drizzled with a creamy sauce. The karoo roast ostrich steak is a beautiful dish that gives you a taste of Eswatini cuisine, even though it may seem pretty odd to some.
One of Ethiopia’s most well-liked foods is doro wat. It is a hot stew made with slow-cooked chicken and hard-boiled eggs that have been peeled. Berbere, a red spice blend of roasted and ground spices that gives the stew its distinct spicy flavor, is one of its main components. While injera, a spongy sourdough bread, is generally served with doro wat, it can also be eaten with rice or potatoes. Any lover of African food will enjoy doro wat, regardless of how it is presented.
The traditional Gambia dish known as domoda is usually prepared with either beef or chicken. Stew made from the cooked beef and ground peanuts is served with rice or findi (a type of grain). The meal also comes in a vegan variation that omits the beef entirely and substitutes pumpkin and sweet potatoes. The level of spice might vary depending on the cook, but the meal is normally moderately spicy. The dish is especially fantastic since it gets even better the next day when you reheat it.
Khoresh-e ghormeh sabzi is the stew you choose if you want something filling and tasty. Persian herbs, beans, and stewed lamb are the three main ingredients of this traditional Iranian cuisine. The end product is a warming and filling supper that is suitable for any season. Polo (Persian parboiled and steamed rice) or tahdig (burned rice often found on the bottom of a cooking pot) are sometimes served with khoresh-e ghormeh sabzi to complete the meal. Therefore, if you’re looking for a new culinary experience, make sure to try this delicious dish.
Ackee and codfish is a typical Jamaican meal made with salted cod and the fruit ackee. After being cooked, the ackee is sautéed along with the fish and additional seasonings like onions and tomatoes. The dish is typically served with fried plantains, rice, and beans for breakfast. You could also add some bacon as a garnish. While the salty cod and the gentle sweetness of the ackee may seem like an odd match, the result is a wonderful and unusual dish. Try this popular local dish if you’re ever in Jamaica.
Jordanian cuisine staple mansaf is often cooked with lamb or chicken. The phrase for “large tray” in Arabic is how the meal got its name, which is appropriate considering that it’s frequently served family-style. Jameed, a yogurt-based broth in which the meat is cooked, is then served with rice or bulgur (cereal grains made from parboiled cracked wheat). The meal is often solely consumed with the right hand, where the contents are scooped into the palm and formed into a ball before being eaten with three fingers. It is likewise improper to blow on the mansaf when it is heated. Today, a spoon and plate are used to eat the food.
The basic ingredients of Kuwaiti machboos are lamb or chicken meat, basmati rice cooked in the liquid from the meat, and other spices. For additional taste, it is frequently served with daqoos, a tomato-garlic sauce popular in Kuwait.
Harissa is a thick porridge made with korkot (cracked wheat that has been dried or roasted) and meat that is high in fat, like lamb or chicken. The dish’s lengthy cooking method, which typically involves hours and hours of stirring until the meat completely dissolves with the wheat, contributes to its distinctiveness. With a side of pickled vegetables, it is then drizzled with melted butter. Armenians consume it all year long, and it is also served at Easter and other important events, particularly as a tribute on Armenian Remembrance Day.
There is no dish that better exemplifies Brazilian soul food than feijoada. Usually made with beef, pork, and black beans, it is a hearty dish. The meats are carefully cooked with onions, garlic, and different spices in a heavy clay pot until they are incredibly soft. Traditionally, rice, salad greens, and orange slices are included with this dish. The tasty and filling feijoada is likely to satisfy even the most voracious appetite.
Zigni is a meal that should not be overlooked when it comes to Eritrean cuisine. Traditionally cooked with beef, this substantial, spicy stew can also be served with chicken, goat, or lamb. Hours are spent simmering the meat in a berbere-flavored sauce that also contains tomatoes, onions, and garlic. Typically, injera, a spongy sourdough flatbread used to scoop up the stew, is served with zigni. Any appetite will be gratified by this mouthwatering dish, making it the ideal meal for a chilly winter evening.
Grenada’s national meal, Oildown, is often prepared with salted meat (or seafood), breadfruit, vegetables, and spices cooked in a sauce made of coconut milk. The coconut and meat oil settling to the bottom of the pot gives this dish its name. Although it may sound difficult, making oildown at home is actually quite simple; the only problem is the lengthy cooking period. This robust dish will undoubtedly become a new family favorite because of its blend of savory and sweet tastes.
Beshbarmak is a typical Central Asian noodle dish made with thinly sliced noodles and boiled pork. The term meaning “five fingers” in Turkic is from whence the dish gets its name, alluding to the fact that it is typically eaten with one’s hands. The noodles are often homemade, while the meat is typically lamb, horse, or beef. In Kazakhstan, cooking the dish anytime a visitor arrives, regardless of the hour, is a common tradition and ritual for preparing and serving the meal.
Nyama choma is a classic grilled meat dish from Kenya, typically made with goat, sheep, or beef. While the meat can be first marinated in lemon juice along with various spices, the classic version of the meal merely employs salt and pepper. A fresh salad and ugali, a type of maize porridge, are frequently served on the side with nyama choma. The barbecue is also eaten with the fingers.
A typical Latvian meal called pelēkie zirņi ar speķi is made up of gray peas, speck (meat that is similar to bacon), and onions. The beef and onions are fried in a skillet until crispy while the peas are soaked overnight and then cooked the next day. After draining, the peas are placed in a dish or bowl with a spoon-made hole in the center for the fried speck and onions. Of course, serving the dish without a glass of kefir (a fermented milk drink) is incomplete. Additionally, you could serve it with a few slices of rye bread, such as īstā rupjmaize.
White maize flour and water are the main ingredients in the Lesotho traditional porridge known as pap-pap. The porridge is rather simple, but because it can absorb the flavors of stews, this is when it really shines. Chakalaka, a Lesotho vegetable stew, is one instance. Chakalaka is a dish that is stuffed with beans and veggies and is mildly seasoned with spice. When you combine some pap-pap with the chakalaka, you’ll get a flavorful and filling dinner that will make your taste buds jump with excitement.
The traditional Albanian dish tavë kosi is made with rice, lamb, yogurt with eggs, and is baked. The word “tavë” means “casserole”, and the word “kos” means “yogurt”. Tavë kosi me mish pule, one of the dish’s variants, utilizes chicken meat rather than lamb. Another is Elbasan tava, which substitutes bechamel sauce for yogurt and is particularly well-liked in Greece, North Macedonia, and Turkey.
If you’re looking for a meal to warm you up on a rainy day, why not have a bowl of Boko Boko? With turmeric sauce and fried onions, this substantial porridge is created with bulgur/cracked wheat, minced chicken, and spices. The meal can also be made using sugar, honey, milk, and even lemon juice.
Romazava, a meat-and-vegetable stew, originates in Madagascar. This one-pot meal is made up of equal-sized pieces of chicken, beef, and pork that have been cooked with veggies like tomatoes, onions, and garlic. Usually served with rice, the dish’s hearty beef and vegetable tastes will warm you from the inside out. So the next time you’re looking for a hearty lunch, don’t forget to try Romazava.
Fish called chambo can be found in Malawi’s freshwater lakes. It is a significant source of food for Malawians and is also exported to other African nations. The fish is frequently fried first and then cooked in gravy. It has a mild flavor and light, flaky flesh. Traditionally, nsima, a dish made from maize flour, or rice are offered to guests along with chambo, one of Malawians’ favorite fish.
The national dish of Kiribati, an island country, is called palusami. Taro leaves plus a combination of salt, onions, and coconut milk make up this dish. In certain variations, corned beef is included. Layers of the components are added to a foil container, beginning with the largest taro leaves. After that, each leaf is evenly coated with the mixture, which serves as a paste to bind everything together when rolled. Then, these are roasted in a subterranean earthen oven.
Cassava is the primary ingredient in the traditional Liberian cuisine known as dumboy. In a mortar and pestle, the cassava is boiled before being crushed. The sticky dough that is produced is then shaped into balls once the desired consistency has been obtained. Dumboy’s tendency causes it to stick to everything dry, thus before serving it, beef stock or hot pepper soup is poured over it.
Verivorst, a blood sausage made of barley, onions, marjoram, allspice, and pig’s blood and stuffed into a pig’s intestine, is a traditional winter dish in Estonia. After that, these are either baked or fried. During the Christmas season, it is typically served with browned potatoes, sauerkraut, or cranberry sauce. Blood sausage is a wonderful and robust dish that is ideal for a winter lunch, even if it may not sound pleasant to everyone. So make sure to taste verivorst if you ever find yourself in Estonia!