because you value your body

Let’s go for a journey around the world.

I love food. Delicious mouth watering ones. The city where I come from is very well known in the country for it’s food. Staying in shape is a challenge. Because of my origins, I have been taste-trained to appreciate good food.

Below is a list of food that are very well known throughout the land of its origin. It can be found almost everywhere in the country where it originated from. Some of it, you may not have heard of. Some of it, you may not have seen before. Ask anyone from that place, surely they will know. Here goes.

Argentina

• Asado

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Cuts of meat cooked on a grill (parrilla) or open fire.

• Empanada

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Pastry usually stuffed primarily of beef (cubed or ground depending on the region), perhaps spiced with cumin and paprika, and filled with onion, green olive, boiled egg, and even raisins.

• Milanesa

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meat slice dipped into beaten eggs, seasoned with salt, and other condiments.

• Dulce de leche

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A milk based syrup prepared by slowly heating sweetened milk to create a product similar in taste to caramel.

Armenia

• Lavash

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A soft, thin flatbread made with flour, water, and salt.

Australia

• Meat pie

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A savoury pie that covers a filling of meat and other savoury ingredients.

• Fish and chips

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Deep-fried fish in batter or breadcrumbs with deep-fried potatoes.

• Vegemite on toast

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A dark brown, savoury food paste made from yeast extract, used mainly as a spread on sandwiches, toast and cracker biscuits.

• Pavlova

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A meringue dessert that is crispy on the outside but light and fluffy inside.

Austria

• Sachertorte

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A chocolate cake consisting of two layers of dense, not overly sweet chocolate cake with a thin layer of apricot jam in the middle and dark chocolate icing with shreds of chocolate on the top and sides.

• Wiener schnitzel

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Consists of a thin slice of veal coated in breadcrumbs and fried.

• Apfelstrudel

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Consists of an oblong strudel pastry jacket with a filling of chopped apples, sugar, cinnamon, raisins and bread crumbs.

Bahrain

• Machboos

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Made up of meat or fish served with rice.

• Muhammar

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Sweet rice served with dates or sugar.

Bangladesh

• Biryani

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Made from a mixture of spices, basmati rice, meat, vegetables and yogurt.

Barbados

• Cou-Cou and Flying fish

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Consists mainly of corn meal and ochro with fried or steamed flying fish.

Belgium

• Pommes frites

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Pieces of potato that have been cut into batons and deep-fried.

• Moules bruxelles

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Cooked mussels with french fries.

Bhutan

• Ema datsi

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Made from homemade cheese and hot peppers.

Brazil

• Feijoada

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A stew of beans with various beef and pork products.

• Rice and beans

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Consists of white rice accompanied by brown, red or black, dry beans seasoned in various ways.

• Churrasco

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Contains a variety of meats which may be cooked on a purpose-built ‘churrasqueira’, a grill or barbecue, often with supports for spits or skewers.

• Brigadeiro

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A simple Brazilian chocolate fudge candy created in the 1920s and its shape is reminiscent of that of some varieties of chocolate truffles.

Cambodia

• Amok trey

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It is fish coated in a thick coconut milk with curry.

Canada

• Back Bacon

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Traditionally prepared from brined, center cut boneless pork loin sold as peameal bacon in central parts of Canada. Although it was originally rolled in ground dried yellow peas, it is now almost exclusively rolled in more readily available cornmeal.

Thanks Karen for mentioning it.

• Beaver Tails

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Fried dough pastries which are individually hand stretched to resemble a beaver’s tail.

Thanks Karen for mentioning it.

• Butter Tarts

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Butter tarts are unique to Canada and consist of flaky pastry shells that are filled with a sweet mixture of butter, brown sugar and eggs.

Thanks lindsay for mentioning it.

• Kraft Dinner

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A pasta dish of macaroni and cheese that is produced by the Kraft company.

• Montreal Smoked Meat

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Has been popular in Montreal since the nineteenth century, and has taken such strong root in that city that many Montrealers, and even many non-Montrealers, identify it as emblematic of the city’s cuisine.

Thanks Karen for mentioning it.

• Nanaimo Bars

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A type of chocolate no-bake square that consists of a wafer crumb-based layer, topped by a layer of light custard or vanilla butter icing, which is covered in chocolate made from melted chocolate squares.

Thanks lindsay for mentioning it.

• Poutine

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A dish consisting of French fries topped with fresh cheese curds, covered with brown gravy and sometimes additional ingredients.

Thanks lvleph, lindsay for mentioning it.

• Saskatoon Berry Pie

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Pies made with saskatoon berries, a kind of shrub native to western Canada.

Thanks Karen for mentioning it.

• Steak

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A slice from a larger piece of meat, typically beef, or fish.

• Timbits

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The brand name of bite-sized doughnut balls sold at the Canadian Tim Hortons restaurant chain.

• Tourtiere

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A meat pie originating from Quebec, usually made with ground pork and/or veal, or beef.

Thanks Karen for mentioning it.

Chile

• Sea bass

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Sea bass with a creamy white sauce topped with a variety of side dishes.

• Palta (Avocado)

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Used as a puree in chicken, hamburgers and hot dogs, and in slices for celery or lettuce salads. The Chilean version of caesar salad contains large slices of mature avocado.

China

• Mantou

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A kind of steamed bun originating from China.

• Bing

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A type of Chinese flatbread.

• Wheat noodles

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The dough for noodles made from wheat flour is typically made from wheat flour, salt, and water, with the addition of eggs or lye depending on the desired texture and taste of the noodles.

• Peking duck

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The dish is prized for the thin, crispy skin with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook.

• Hot pot

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It consists of a simmering metal pot of stock at the center of the dining table.

• Char siu

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The meat, typically a shoulder cut, is seasoned with a mixture of honey, five-spice powder, fermented tofu, soy sauce, hoisin sauce, red food colouring and sherry or rice wine.

• century egg

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A Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing.

• Xiaolongbao

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Xiaolongbao are traditionally filled with soup and meat, but variations include seafood and vegetarian fillings.

• Mapo doufu

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A combination of tofu and minced meat, usually beef, in a spicy bean-based sauce.

• Kung pao chicken

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Diced chicken is typically mixed with a pre-prepared marinade. The wok is seasoned and then the chilies and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added.

• Twice Cooked Pork

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The process of cooking Twice Cooked Pork involves boiling pork rib steak chunks in hot water with slices of ginger and salt first, then after being cut into thin slices, the pork is returned to a wok and shallow fried in hot oil.

Colombia

• Bandeja paisa

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Typically, bandeja paisa includes grilled steak, chicharrón, red beans, rice, chorizo, a fried egg, and an arepa.

• Sancocho

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A fairly rustic dish which ingredients usually include chicken, fish, plantains, yuca, cilantro , yams, corn, and potatoes.

• Ajiaco

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Contains pieces of chicken on the bone, large chunks of corn on the cob, two or three kinds of native potatoes, and guasca, a weedy, aromatic herb common in all America that lends the dish part of its distinctive flavour.

Costa Rica

• Gallo Pinto

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Comprises of pre-cooked rice and beans fried together with spices such as cilantro, onion and peppers.

• Casados

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A one-plate meal, that at least includes black beans, rice, a meat and one or more side dishes.

Cyprus

• Halloumi

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Cheese made from a mixture of goat’s and sheep’s milk.

• Sheftalia

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A type of sausage without skin, that uses caul fat, or omentum, the membrane that surrounds the stomach of pig or lamb, to wrap the ingredients rather than sausage casing.

• Afelia

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Pork marinated and cooked in red wine with coarsly crushed coriander seed served with pourgouri pilafi and yogurt.

Czech

• Bramboraky

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Fried pancakes made of rough-grated or fine-grated raw potatoes, flour, milk and sometimes sliced sausages or sauerkraut. They are spiced with marjoram, salt, pepper, and garlic and usually sized to fit the cooking dish.

• Roast pork with dumplings and cabbage

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The most popular Czech dish.

• Smazeny syr

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A slice of cheese, usually Edam and about 1.5 cm in thickness, is successively coated in flour with egg and breadcrumbs and fried either in a pan or in a deep fryer. It is often served with a side salad or red cabbage, potatoes and typically with tartar sauce.

• Svickova

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Roast beef, usually larded, with a thick sauce of carrot, parsley root, root celery, and cream. Often served with Knedliky, a cream topping, a teaspoon of cranberry compote, and a slice of lemon.

Denmark

• Pork Roast

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Roasted pork.

• Frikadeller

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Made of ground pork, veal or beef, chopped onions, eggs, milk, bread crumbs, salt and pepper, formed into balls and flattened somewhat.

• Smorrebrod

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Open faced sandwich made with dark rye bread, and topped with the most diverse variety of things: meats, fish, eggs, vegetables.

Egypt

• Ful medames

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Consists of fava beans slow-cooked in a copper pot that have been partially or completely mashed.

• Kushari

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Consists of a base of rice, black lentils, chickpeas, macaroni, and a topping of Egyptian garlic and vinegar and spicy tomato sauce.

England

• Cheddar Cheese

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Cheddar cheese is a relatively hard, pale-yellow to off-white, and sometimes sharp-tasting cheese originating in the English village of Cheddar, in Somerset. It is the most popular cheese in the United Kingdom, accounting for 51% of the country’s £1.9 billion annual cheese market.

Thanks to MatG.

• Chicken tikka masala

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Baked chicken chunks (chicken tikka) cooked in curry.

• English breakfast

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Cooked breakfast, comprising at its heart bacon and egg.

• Fish and chips

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Consists of deep-fried fish in batter or breadcrumbs with deep-fried potatoes.

• Jellied Eels

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The dish consists of chopped eels boiled in a spiced stock that is allowed to cool and set, forming a jelly. It can be eaten hot or cold.

Thanks to MatG.

• Kippers

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A kipper is a whole herring that has been split from tail to head, gutted, salted, and cold smoked. Kippers along with other preserved fish such as the bloater and buckling, were also once commonly enjoyed as a high tea or supper treat.

Thanks to MatG.

• Lancashire Hotpot

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Lancashire hotpot is a culinary dish consisting essentially of lamb or mutton, onion and potatoes left to bake in the oven all day in a heavy pot and on a low heat.

Thanks to MatG.

• Pork Pie

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Pork pies are a type of meat pie and are traditional British food. They consist of roughly chopped pork and pork jelly sealed in a hot water crust pastry, and are normally eaten cold.

Thanks to MatG.

• Sunday roast beef

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Consists of roasted meat together with accompaniments.

Ethiopia

• Doro wat

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Stew prepared with chicken, a variety of vegetables, and spice mixtures such as berbere and niter kibbeh, a seasoned clarified butter.

• Injera

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A pancake-like bread made out of teff flour.

Finland

• Karelian pasties

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Made from a thin rye crust with a filling of rice, the hot pasties are spread with butter, often mixed with boiled egg, before eating.

• Mämmi

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A malt porridge which is baked in an oven.

• Hernekeitto

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Yellow pea soup.

France

• Pot-au-feu

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A pot-au-feu will contain beef cuts, cartilaginous meat such as oxtail and/or bone with marrow, carrots, turnips, leeks, celery, onions, spices like bouquet garni, salt, black pepper and cloves.

• Baguette

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A variety of bread distinguishable by its much greater length than width, and noted for its very crispy crust.

• Cassoulet

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A rich, slow-cooked bean stew or casserole containing meat, pork skin and white haricot beans.

• Truffles

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A group of confectionery, traditionally made with a chocolate ganache center coated in chocolate or cocoa powder, usually in a spherical, conical or curved shape.

• Foie gras

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‘The liver of a duck or a goose that has been specially fattened by gavage.’

• Sauerkraut

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Finely sliced cabbage fermented by various lactic acid bacteria including Leuconostoc, Lactobacillus, and Pediococcus.

• Tarte flambee

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Composed of is a thin bread dough rolled out in a circle or a rectangle as crust, which is covered by crème fraîche, onions, and bacon.

• Crepes

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A type of very thin cooked pancake usually made from wheat flour.

• Coq au vin

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A French fricassee of rooster cooked with wine, lardons, mushrooms, and optionally garlic.

• Beef bourguignon

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A type of beef stew prepared with cubed beef stewed in red wine, generally flavoured with garlic, onions, carrots, lardons, and a bouquet garni, and garnished with pearl onions and mushrooms.

• Camembert

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A soft, creamy French cheese.

• Bouillabaisse

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A fish stock containing different kinds of cooked fish and shellfish.

• Salade nicoise

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A type of French salad composed of raw vegetables, hard boiled eggs, anchovies and tuna, and olive oil.

• Ratatouille

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The original Ratatouille Niçoise used only zucchini, tomatoes, green and red peppers, onion, and garlic.

Georgia

• Khachapuri

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The bread is leavened and allowed to rise, and is shaped in various ways filled with cheese (fresh or aged), eggs and other ingredients.

Germany

• Sauerbraten

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Sour roast meat.

• Sauerkraut

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Finely sliced cabbage fermented by various lactic acid bacteria.

• Wurst

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Also known as German sausages, they are extra long and extra thick, usually consisting of ground meat, animal fat, salt, and spices, and sometimes other ingredients such as herbs, sometimes packed in a casing.

Greece

• Moussaka

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The bottom layer consists of eggplant slices sautéed in olive oil; The middle layer is ground lamb precooked with onion, garlic, chopped tomatoes, herbs (bay leaf, oregano, thyme), and spices (cinnamon, allspice and black pepper); The top layer is a cheese-flavoured béchamel sauce or egg custard.

• Fasolada

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Soup of dry white beans, olive oil, and vegetables.

• Greek salad

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Made of sliced or chopped tomatoes with cucumber, and red onion, seasoned with salt, black pepper, and oregano and dressed with olive oil.

Guyana

• Pepperpot

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Pepperpot is typically a stewed meat dish, strongly flavored with cinnamon, hot peppers, and Cassareep – a special sauce made from the Cassava root. Beef, mutton, and pork are the most popular meats used, though some have been known to use chicken. Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti

Thanks, Anon.

Hong Kong

• Egg tart

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Consists of a flaky outer crust, with a middle filled with egg custard, which is then baked. *a personal favourite*

• Dim sum

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Involves a wide range of light dishes served alongside Chinese tea. It can include dishes based on meat, seafood, vegetables, as well as desserts and fruit.

• BBQ pork with rice

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Served with slices of char siu, cucumbers, white rice and drenched in sweet gravy or drizzled with dark soy sauce.

• Wonton noodle soup

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Served in hot soup, garnished with leafy vegetables, and wonton.

• Pineapple bun

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The top of the pineapple bun is crunchy and is quite sweet compared to the bread underneath.

Hungary

• Goulash

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Made of beef, onions, red peppers, and paprika powder.

Iceland

• Þorramatur (including hakarl)

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þorramatur is an Icelandic food consisting of 11 different dishes consumed during the ancient Nordic month of þorri.

India

• Curries

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A general variety of spicy dishes.

• Basmati rice

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A variety of long grain rice, famous for its fragrance and delicate flavour.

• Samosas

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Consists of a fried triangular shaped pastry shell with a savory potato, onion, fresh coriander, cottage cheese and pea stuffing, but other stuffings like minced meat and fish are often used but not traditional.

• Naan

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A round flatbread made of white flour.

• Chapati

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A type of roti or Indian bread eaten in South Asia and East Africa.

• Chutney

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A term for a variety of sweet and spicy condiments.

• Dal

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A preparation of pulses which have been stripped of their outer hulls and split.

• Tandoori chicken

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Chicken marinated in a yogurt seasoned with tandoori masala.

Indonesia

• Satay

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A dish consisting of chunks or slices of dice-sized meat (chicken, goat, mutton, beef, pork, fish, etc.) on bamboo skewers.

• Gado-gado

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Comprises a vegetable salad served with a peanut sauce dressing.

• Nasi goreng

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Fried rice often accompanied by additional items such as a fried egg, fried chicken, satay, or krupuk.

Iran

• Chelow kabab

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Consisting of steamed, saffroned basmati or Persian rice (chelow) and kabab, of which there are several distinct Persian varieties.

Ireland

• Irish Stew

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Stew made from lamb or mutton as well as potatoes, onions, and parsley.

• Colcannon

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Made from mashed potatoes, kale or cabbage, butter, salt, and pepper.

• Stout and raw oysters

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Dark beers made using roasted malts or roast barley with raw oysters.

• Smoked Salmon on pumpernickel bread

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Smoked salmon on bread made of rye flour and whole rye berries.

Isle of Man

• Kipper

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A whole fish, usually herring, that has been split from tail to head, gutted, salted, and cold smoked, served with potatoes and buttered bread.

Israel

• Felafel

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Fried ball or patty made from spiced fava beans and/or chickpeas served as a sandwich wrapped in pita bread.

• Chicken schnitzel

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Consists of a thin slice of chicken coated in breadcrumbs and fried

Italy

• Pizza

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An oven-baked, flat, usually round bread covered with tomato sauce and often cheese, with other toppings left optional.

• Pasta

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A type of food made from a dough using flour, water and/or eggs.

• Minestrone

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A variety of thick Italian soups made with vegetables, often with the addition of pasta or rice.

• Ciabatta

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An Italian white bread made with wheat flour and yeast that is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle.

• Baccala

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Most baccalà dishes require that the fish be soaked numerous times to remove excess saltiness.

• Polenta

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Made with either coarsely, or finely ground dried yellow or white cornmeal (ground maize), depending on the region and the texture desired.

Jamaica

• Beef Patties

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A pastry that contains various fillings and spices baked inside a flaky shell.

• Saltfish and Ackee

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Salt cod is sautéed with ackee (boiled), onions, peppers, tomatoes, herbs, and may be garnished with crisp bacon and fresh tomatoes.

Japan

• Sushi

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A food made of vinegared rice, usually topped with other ingredients including cooked or uncooked fish and vegetables.

• Sashimi

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Consists of very fresh raw seafoods, sliced into thin pieces about 1 inch wide by 1.5 inch long 0.25 inch thick, but dimensions vary depending on the type of item and chef, and served with only soy sauce with wasabi paste and thin-sliced ginger root or ponzu, and a simple garnish such as shiso and shredded daikon radish.

• Japanese noodles

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A type of noodle made from buckwheat flour served either chilled with a dipping sauce, or in hot broth as a noodle soup.

• Donburi

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Consists of fish, meat, vegetables or other ingredients simmered together and served over rice.

• Japanese curry

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Commonly served in three main forms: curry rice, kar? udon (thick noodles) and kar?-pan (bread). It is usually thicker, sweeter and milder than its Indian equivalent.

Jersey

• Jersey Royal potatoes

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Jersey’s local variety of new potato.

Jordan

• Mansaf

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Made of lamb, rice, and a dried yoghurt-like product called jameed.

Kazakhstan

• Besh barmak

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Consists of boiled horse or mutton meat with small pieces of pastry boiled in broth and sprinkled with parsley and coriander.

Korea

• Kimchi

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A fermented dish made of some select vegetables with varied seasonings.

• Bulgogi

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Made from marinated thin slices of sirloin or other prime cut of beef.

• Kalbi

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Made from beef short ribs, though it can also be made with pork ribs.

• Bibimbap

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Served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables), beef, a fried egg, and gochujang (chile pepper paste).

• Naengmyeon

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Consists of several varieties of thin, hand-made noodles or buckwheat, and is served in a large bowl with a tangy iced broth, raw julienned vegetables, a slice of a Korean pear, and often a boiled egg and/or cold beef.

Kyrgyzstan

• Laghman

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A type of noodle dish.

Laos

• Larb

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Made with chicken, beef, duck, turkey, pork or even fish, flavored with fish sauce and lime.

Lebanon

• Kibbeh

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A dish of minced meat with bulgur and spices with many variants, both raw and cooked.

• Tabbouleh

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A salad dish, often used as part of a mezze.

Macau

• Galinha à Portuguesa

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Served as pieces of chicken, potato and sometimes boiled rice with a mild, coconut-based, curry-like sauce, baked till golden and with a distinctive aroma.

• Baked pork chop bun

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Extremely crispy outside and very soft inside, it is made of only a piece of pork chop and a bun.

Malaysia

• Nasi lemak

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Comes as a platter with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, stir fried water convolvulus (kangkong), hard boiled egg, pickled vegetables (achar) and hot spicy sauce (sambal).

• Roti canai

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A type of flatbread found in Malaysia.

• Char koay teow

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Made from flat rice noodles, approximately 1 cm or slightly narrower in width, fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg, bean sprouts and Chinese chives.

• Satay

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A dish consisting of chunks or slices of chicken, goat, mutton, beef, pork or fish on bamboo skewers.

• Assam laksa

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Main ingredients for assam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillis, pineapple, lettuce, common mint, “daun kesum” (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds) normally served with either thick rice noodles or thin rice noodles (vermicelli).

Mexico

• Pozole

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Made from hominy, with pork (or other meat), chile, and other seasonings and garnish, such as cabbage, lettuce, oregano, cilantro, avocado, radish, lime juice, etc.

• Tacos

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Comprises of a rolled, folded, pliable maize tortilla filled with an edible substance.

• Mole poblano

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A popular sauce in Mexican cuisine and is the mole that most people in the U.S. think of when they think of mole.

• Guacamole

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Made by mashing the avocado with a molcajete (a type of mortar and pestle) and adding tomatoes and salt.

Mongolia

• Mutton

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Cooked mutton, often without any other ingredients.

Morocco

• Couscous

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Consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour.

• Tajine

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Dishes are slow cooked at low temperatures in a special pot, resulting in tender, falling-off-the-bone meat with aromatic vegetables and sauce.

• Pastilla

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A dish made usually of squab.

• Harira

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A type of stew made out of many, ingredients such as flour, tomatoes and tomato concentrate, lentils, chickpeas, onions, etc.

Myanmar

• Mohinga

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It is rice vermicelli in fish soup

Nepal

• Dahl baht

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Consists essentially of rice (bhat) and lentil soup (dal).

• Momo dumplings

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It is usually filled with minced chicken or pork, combined with any or all of the following: onions, shallots, garlic, and cilantro/coriander.

New Zealand

• Colonial Goose

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An effective preparation of roast leg of lamb.

• Whitebait fritters

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It is essentially an omelet containing whitebait.

• Pavlova

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Is a meringue dessert that is crispy on the outside but light and fluffy inside.

Netherlands

• Stamppot

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Made from a combination of potatoes mashed with one or several other vegetables.

• Hutspot

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A dish of boiled and mashed potatoes, carrots and onions.

Nicaragua

• Gallopinto

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Comprises of pre-cooked rice and beans fried together with spices such as cilantro, onion and peppers.

Nigeria

• Jollof rice

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Consists of rice, tomatoes and tomato paste, onion, salt, and chili pepper, to which optional ingredients can be added such as vegetables, meats, and other spices.

Norway

• Lutefisk

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A dish made from stockfish (air-dried whitefish) and soda lye (lut).

• Farikal

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Consisting of pieces of lamb’s meat with bone, cabbage, whole black pepper and a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their jackets.

• Pizza grandiosa

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Frozen pizza.

Northern Ireland

• Ulster fry

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Consists of bacon, eggs, pork or beef sausages, the farl form of soda bread (the farl split in half crossways to expose the inner bread and then fried with the exposed side down), potato bread and tomatoes.

Pakistan

• Daal Chawal

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Rice with cooked lentil seeds,salad and yogurt.

• Pilaf

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A dish in which a grain, such as rice or cracked wheat, is generally first browned in oil, and then cooked in a seasoned broth.

Palestine

• Musakhan

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It is chicken baked with onions, sumac, allspice, saffron, and garnished with fried pine nuts.

Peru

• Ceviche

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Composes of chunks of raw fish, with lime or lemon juice though sometimes bitter orange (naranja agria), sliced onion, minced Peruvian ají limo, and sometimes Andean rocoto.

Philippines

• Adobo

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Made from pork or chicken or a combination of both, it is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterwards to get the desirable crisped edges.

• Bangus

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Deboned milkfish.


• Lechon

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A whole roasted pig.

• Lumpia

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Lumpia are similar to spring rolls.

Thanks, Paul.

Poland

• Bigos

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Typical ingredients include fresh and fermented white cabbage (sauerkraut, kapusta kiszona in Polish), various cuts of meat and sausages, often whole or puréed tomatoes, honey and mushrooms.

• Barszcz

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Consists of red beetroot, onions, garlic, and other vegetables such as carrots and celery or parsley roots.

• Pierogi

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Pierogi are half circular dumplings of unleavened dough, stuffed with cheese, farmer’s cheese, mashed or other forms of potato, sauerkraut, cabbage, onion, meat, mushrooms, hard-boiled eggs, dry cottage cheese, or any combination thereof, or with a fruit filling such as blueberry.

Portugal

• Bacalhau

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Codfish, cookable in more than 365 ways.

• Caldo verde

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Made out of mashed potatoes, mashed onions and minced collard greens, savoy cabbage, or kale.

• Pastel de Nata

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A type of creamy egg tart.

Romania

• Mamaliga

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A dish made out of yellow maize.

• Mititei

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A kind of grilled minced-meat rolls made from beef (usually mixed with mutton and pork meat), which contain garlic, black pepper, savory and sometimes a touch of paprika.

• Cozonac

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A sweet bread, to which milk, sugar, eggs, butter and raisins are added.

• Fasole cu carnati

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Consists of baked beans and sausages.

Russia

• Bliny



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Traditional Russian bliny are made with yeasted batter, which is left to rise and then diluted with cold or boiling water or milk.

Thanks, Lida.

• Borscht

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It usually includes beets, meat, and cabbage and optionally potatoes.

• Poached salmon

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Poached salmon.

• Caviar with sour cream and vodka

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made with premium local espresso, chocolate and vodka, finished off with a sprig of mint, served on a blin to complete the effect. Usually served with sour cream and caviar.

Saint Lucia

• Green figs & saltfish

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Green figs and saltfish.

Scotland

• Haggis

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Consists of sheep’s ‘pluck’ (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock traditionally boiled in the animal’s stomach for approximately three hours.

• Deep-fried Mars bar

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A Mars bar which has been coated with batter and deep-fried in oil or beef fat.

Serbia

• Pljeskavica

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Made from a mixture of lamb and beef, grilled along with onions and served hot on fresh somun with a thick pita bread.

Singapore

• Hainanese chicken rice

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Steamed / roasted chicken with rice.

• Curry laksa

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A coconut-based curry soup consisting of tofu puffs, fish sticks, shrimp and cockles.

• Chilli crab

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Made with hard-shell crabs, and cooked in a thick gravy with a tomato chili base.

Slovakia

• Bryndzové haluÅ¡ky

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Consists of Halušky dumplings and Bryndza (type of sheep cheese) covered by fried bits of bacon.

Slovenia

• Ajdovi žganci

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Made out of buckwheat flour, water, salt, cracklings, oil or grease.

• Poticza

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Yeast bread similar to a strudel, with one or more fillings.

Spain

• Paella

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Rice, saffron, and olive oil garnished with vegetables and meat or seafood.

• Cozido

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A rich stew made from shin of beef, pork, and, in some regions, chicken served with cabbage, carrots, turnips, Portuguese smoked sausages (morcela, farinheira and chouriço), rice, and potatoes.

• Tapas

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A wide variety of appetizers that may be cold, such as mixed olives and cheese, or warm, such as puntillitas, Andalusian battered, fried baby squid.

• Chocolate con churros

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Churro with a mug of thick hot chocolate to dip churros in.

Sweden

• Kottbullar

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A generally spherical mass of ground meat and other ingredients, such as bread or breadcrumbs, minced onion, various spices, and possibly eggs, cooked by frying, baking, steaming, or braising in sauce.

• Pea soup

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Pea soup followed by pancakes with jam and whipped cream is a common and traditional Thursday lunch.

• Smorgasbord

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Consists of both hot and cold dishes. It is customary to begin with the cold fish dishes which are generally various form of herring, salmon, eel and so forth. After eating the dishes, people usually continue with other cold dishes, and round off with hot dishes such as Swedish meatballs, köttbullar and another specialties like Janssons frestelse.

Switzerland

• Rosti

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Made with potatoes which are grated and depending on the frying technique, possibly mixed with some butter or fat, or fried in oil later.

• Fondue

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A cheese mix in the pot is kept warm as a semi-liquid sauce into which diners use forks to dip bits of food, most often bread.

• Raclette

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The Raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners’ plates. Traditionally, it is accompanied by small firm potatoes (Bintje, Charlotte or Raclette varieties), gherkins, pickled onions, dried meat, such as prosciutto and viande des Grisons, sliced peppers, tomato, onion, mushrooms, pears, and dusted with paprika and fresh-ground black pepper.

Thanks, Swiss.

Taiwan

• Suncake

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Made of flaky pastry with sweet fillings.

• Stinky tofu

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A form of fermented tofu, which, as the name suggests, has a strong odor.

• Ba wan

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Consists of a 6-8 cm diameter disk-shaped translucent dough filled with a savory stuffing and served with a sweet and savory sauce.

• Beef noodle soup

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Composed of stewed beef, beef broth, vegetables and Chinese noodles.

Tajikistan

• Palov

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Grain, such as rice or cracked wheat, is generally first browned in oil, and then cooked in a seasoned broth.

Tanzania

• Ugali

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Made from maize flour (or ground maize) and water, and varies in consistency from porridge to a dough-like substance.

• Octopus curry

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Octopus cooked in curry.

Thailand

• Pad Thai

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A dish of stir-fried rice noodles with eggs, fish sauce (Thai ??????), tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and coriander.

• Gaeng

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Based on coconut milk heated with red curry paste and fish sauce which include ingredients such as kaffir lime leaves or peel, Thai eggplant, bamboo shoots, thai basil, and some sort of meat such as chicken, beef, pork, shrimp, or more often duck.

• Jasmine rice

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A long-grain variety of rice that has a nutty aroma and a subtle and pandanus-leaf-like flavor, originally from Thailand.

• Tom yam

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Made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, and crushed chili peppers.

• Tom kha gai

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A hot sweet soup made with coconut milk, lemon grass and chicken.

Tunisia

• Couscous

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Consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour.

Turkey

• Kebab

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Consists of lamb and beef, though particular styles of kebab have chicken or fish that are barbecued/grilled/broiled.

• Pita bread

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An often round, brown, wheat flatbread made with yeast.

• Kofta

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Koftas consist of balls of minced or ground meat, usually beef or lamb, mixed with spices and onions.

• Dolma

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A family of stuffed vegetable dishes consisting of minced meat, rice or grain, onion, parsley, herbs and spices.

• Pilaf

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A dish in which a grain, such as rice or cracked wheat, is generally first browned in oil, and then cooked in a seasoned broth.

Ukraine

• Pierogi

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Semicircular stuffed dumplings of unleavened dough stuffed with cheese, farmer’s cheese, mashed or other forms of potato, sauerkraut, cabbage, onion, meat, mushrooms, hard-boiled eggs, dry cottage cheese, or any combination thereof, or with a fruit filling such as blueberry.

United States

• Apple pie

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An apple pie is a fruit pie in which the principal filling ingredient is apples.

• Turkey and pumpkin pie

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An important part of Thanksgiving dinner.

• Hamburger

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A sandwich that consists of a cooked patty of ground meat that is fried, steamed, grilled, or broiled, and is generally served with various condiments and toppings inside a sliced bun, often baked specially for this purpose.

• Hot dog

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A type of fully-cooked, cured and/or smoked moist sausage of soft, even texture and flavor usually placed hot in a soft, sliced bun of approximately the same length as the sausage, and optionally garnished with condiments and toppings.

• Doughnut

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A sweet, deep-fried piece of dough or batter.

• Clam chowder

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Any of several chowders containing clams and broth.

• Spam

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A canned precooked meat product made by the Hormel Foods Corporation.

• Baked beans

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A dish consisting of beans baked in a sauce.

Uruguay

• Chivito

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Grilled meat of a young goat.

• Asado

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Cuts of meat, usually beef, which are cooked on a grill or open fire.

Uzbekistan

• Plov

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A grain, such as rice or cracked wheat, is generally first browned in oil, and then cooked in a seasoned broth.

Venezuela

• Pabellón criollo

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A plate of rice, shredded beef and stewed black beans.

• Hallaca

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A mixture of beef, pork, capers, raisins, and olives wrapped in maize, bound with string within plantain leaves, and boiled or steamed afterwards.

Vietnam

• Banh mi

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Baguette made with wheat and rice flour or a type of sandwich traditionally made with this type of baguette.

• Pho

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A bowl of white rice noodles in clear beef broth, with thin cuts of beef.

Wales

• Laverbread

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Bread made from the seaweed laver.

• Welsh rarebit

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A sauce made from a mixture of cheese and butter, poured over toasted bread which has been buttered.

• Cawl

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Stew consisting of lamb and leeks.