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A Culinary Journey Across the Globe

242 Countries
Afghanistan
Albania
Algeria
American
American-Samoa
Andorra
Angola
Anguilla
Antigua-and-Barbuda
Argentina
Armenia
Aruba
Australia
Austria
Azerbaijan
Bahamas
Bahrain
Bangladesh
Barbados
Belarus
Belgium
Belize
Benin
Bermuda
Bhutan
Bolivia
Bonaire
Bosnia-and-Herzegovina
Botswana
Brazil
British-Virgin-Islands
Brunei-Darussalam
Bulgaria
Burkina-Faso
Burundi
Cambodia
Cameroon
Canada
Cape-verde
Cayman-Islands
Central-African-Republic
Chad
Chile
China
Christmas-Island
Colombia
Comoros
Congo
Cook-islands
Costa-rica
Croatia
Cuba
Curacao
Cyprus
Czechia
Democratic-Republic-of-the-Congo
Denmark
Djibouti
Dominica
Dominican-Republic
East-Timor
Ecuador
Egypt
El-Salvador
Equatorial-Guinea
Eritrea
Estonia
Ethiopia
Falkland-Islands
Faroe-Islands
Fiji
Finland
France
French-Guiana
French-Polynesia
Gabon
Gambia
Georgia
Germany
Ghana
Gibraltar
Greece
Greenland
Grenada
Guadeloupe
Guam
Guatemala
Guernsey
Guinea
Guinea-Bissau
Guyana
Haiti
Holland
Honduras
Hong-Kong
Hungary
Iceland
India
Indonesia
Iran
Iraq
Ireland
Isle-of-Man
Israel
Italy
Ivory-Coast
Jamaica
Japan
Jersey
Jordan
Kazakhstan
Kenya
Kiribati
Kosovo
Kuwait
Kyrgyzstan
Laos
Latvia
Lebanon
Lesotho
Liberia
Libya
Liechtenstein
Lithuania
Luxembourg
Macau
Macedonia
Madagascar
Malawi
Malaysia
Maldives
Mali
Malta
Marshall-Islands
Martinique
Mauritania
Mauritius
Mayotte
Mediterranean
Mexico
Micronesia
Moldova
Monaco
Mongolia
Montenegro
Montserrat
Morocco
Mozambique
Myanmar
Namibia
Nauru
Nepal
Netherlands
New-Caledonia
New-Zealand
Nicaragua
Niger
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North-Korea
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Norway
Oman
Pakistan
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Palestine
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Paraguay
Peru
Philippines
Pitcairn-Islands
Poland
Portugal
Puerto-Rico
Qatar
Reunion
Romania
Russia
Rwanda
Saint-Barthelemy
Saint-Helena
Saint-Kitts-and-Nevis
Saint-Lucia
Saint-Martin
Saint-Pierre-and-Miquelon
Saint-Vincent-and-the-Grenadines
Samoa
San-Marino
Sao-Tome-and-Principe
Saudi-Arabia
Senegal
Serbia
Seychelles
Sierra-Leone
Singapore
Sint-Maarten
Slovakia
Slovenia
Solomon-Islands
Somalia
South-Africa
South-Korea
South-Sudan
Spain
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Suriname
Svalbard-and-Jan-Mayen
Swaziland
Sweden
Switzerland
Syria
Taiwan
Tajikistan
Tanzania
Thailand
Togo
Tonga
Trinidad-and-Tobago
Tunisia
Turkey
Turkmenistan
Turks-and-Caicos-Islands
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Uganda
Ukraine
United-Arab-Emirates
United-Kingdom
Uruguay
USA
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Yemen
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“There is no love sincerer than the love of food,” George Bernard Shaw said.
Judging by the number of amazing dishes out there, he was right.

But which are the tastiest? Which are the best foods? We've found the world's tastiest dishes: how many have you tried?

Best bites around the globe
We may not be able to travel to every country on Earth, but a great way to get a taste of a culture is to sample its signature dishes. Try cooking up a storm in your own kitchen and let your taste buds set sail on a culinary journey across the globe.
The food of Afghanistan is influenced by Persian, Central Asian and Indian cuisines, and features a variety of dishes made with rice, meat, vegetables, fruits, nuts, spices, and dairy products.
Some of the most popular Afghan dishes are:

Kabuli Pulao: The national dish of Afghanistan, consisting of steamed rice mixed with raisins, carrots, nuts, and lamb or beef
Sajji Kabab: A whole lamb or chicken marinated in salt and roasted over a fire, served with rice or naan bread
Ashak Dumplings: Leek and scallion dumplings served with minced meat, tomato sauce, and dried mint
Mantu: Spicy meat-filled dumplings steamed and served with yogurt or cheese sauce
Afghani bolani - potato and green onion stuffed flatbread
more....
Cuisine is influenced by the cooking of
Italy
Greece
Mediterranean
The dishes of Albania have their roots with the ancient Ottoman Empire. The combination of richly fertile land, proximity to the sea, and blurry cultural lines with their neighbours have culminated in a modern cuisine that is both diverse and simple. Modern day influences include Greece, Italy, and Turkey.
Meat and vegetables are the staple, along with heavy stews, pickled cabbage, feta cheese, breads, rice, and smoked meat. The most popular veg grown are eggplants, peppers, tomatoes, cucumbers, olives (which accompany most meals), and legumes. Very Mediterranean indeed. .
Meat dishes include veal stew (ferges), roast beef in fermented milk sauce (rosto-misalche-kosi), cabbage rolls (sarma), and sheep pluck stuffed with meat and vegetables (kukurech).
Apple coffee cake
Baklava
Lemon chicken cutlets
Warm red cabbage slaw with red onion and apple
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Cuisine is influenced by the cooking of
African

Traditional Algerian cuisine, a colorful combination of Berber, Turkish, French, and Arab tastes, can be either extremely mild or packed with flavorful seasonings. Ginger, saffron, onion, garlic, coriander, cumin, cinnamon, parsley, and mint are essential in any Algerian pantry.
Couscous , the national dish, is often mistaken as a grain itself, rather than pasta. The pasta dough is a mixture of water and coarse, grainy semolina wheat particles. The dough is then crumbled through a sieve to create tiny pellets. Algerians prefer lamb, chicken, or fish to be placed on a bed of warm couscous, along with cooked vegetables such as carrots, chickpeas, and tomatoes, and spicy stews. Couscous can also be used in desserts by adding a variety of ingredients, such as cinnamon, nutmeg, dates, and figs.
No Algerian meal would be complete without bread, normally a long, French loaf. Similar to Middle Eastern customs, bread is often used to scoop food off of a plate or to soak up a spicy sauce or stew. More traditional Berber families usually eat flat, wheat bread.
Mechoui , a roasted whole lamb cooked on an outdoor spit, is usually prepared when a large group of people gathers together. The animal is seasoned with herb butter so the skin is crispy and the meat inside is tender and juicy. Bread and various dried fruits and vegetables, including dates (whose trees can thrive in the country's Sahara desert), often accompany mechoui .
Berkoukech soup
Chicken couscous
Chicken salad
Moroccan spiced chickpea soup
shortbread cookies with Nutella
more....
The cooking and cuisine of the United States defies easy categorization. While well known for the mass production and global uniformity of fast food outlets, America is actually home to wide-ranging regional cuisine and the influence of immigrant groups past and present. From New England clam chowder to Texas barbecue to cioppino in the City by the Bay, the cuisine of the United States has thrills around every corner.
Angel food cake
Angel food cake alaska
Apple bread pudding with Butterscotch Sauce
Apple cheese crisp
Apple cranberry crisp
Apple orange cake
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Samoan food is not heavily spiced and is characterized by the use of coconut milk and cream. Staple foods are taro, breadfruit, bananas, coconut, fish and shellfish, chicken and pork. Samoan Umu, a traditional above the ground stone oven heated by glowing hot lava rocks is used to cook food. The food can be placed directly on the rocks, wrapped in banana leaves or plaited in coconut fronds for cooking. Umus are usually used on Sundays as a special treat or in the event of large functions and other special celebrations.
Delicacies of Samoa include palusami (young taro leaves baked in coconut cream) and oka, (raw fish in coconut cream.
Angel food cake
Angel food cake alaska
Apple bread pudding with Butterscotch Sauce
Apple cheese crisp
Apple cranberry crisp
Apple orange cake
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Cuisine is influenced by the cooking of
Spain
France
The foods of Andorra
Traditional Andorran cuisine has always been linked to its condition of a country being in the Pyrenees. Its main recipes are similar to those in Catalan provinces in Spain, where they have developed during centuries heavily influenced by the cattle and farming cultures. The influence of its neighor being France adds to the cooking varieties of Andorra. The Mediterranean style of cuisine is also an influence.
The cuisine in Andorra is the legacy of the former inhabitants, and it comes as no surprise that it has strong Spanish and French influence. The Principality of Andorra features several relevant culinary events year-round, that help to keep alive the local cuisine.
The typical dishes to eat in Andorra are common to most high regions on the mountains. They are centered around elements such as fungi, river trout, grilled meat, and aioli. Some of the most renowned are: the “trinxat de montaña” made of potatoes, green cabbage, bacon, and garlic; and the Escudella, a typical casserolette from Cataluña.
Andorran escudella
Asparagus with orange and endive salad
Onion parmesan gratin
Rack of lamb with mushroom crust
Walnut crescents
more....
Angolan cuisine is the cuisine of Angola, a country in south-central Africa. Because Angola was a Portuguese colony for centuries, Portuguese cuisine has significantly influenced Angolan cuisine, with many foods imported into Angola by the Portuguese.
Moqueca seafood stew
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Cuisine is influenced by the cooking of
Spain
France
United-Kingdom
Anguilla is a British overseas territory in the Caribbean, one of the most northerly of the Leeward Islands in the Lesser Antilles.
The cuisine is influenced by native Caribbean, African, Spanish, French and English cuisines.
The common ingredients grown in Anguilla including pigeon peas, citrus fruits, tomatoes and garlic, which all take a prominent role in the cuisine of the island.
Other food specialties include:

• Salt fish, usually served shredded and tossed with finely chopped onions, sweet peppers, some oil and a bit of hot pepper, is a traditional breakfast.
• Spiny lobster bisque is often served on special occasions.
Johnny cakes, which taste somewhere between bread and cake, are served instead of dinner rolls.
• Tamarind balls are a sweet and sour treat.

Caribbean conch stew
Fish and fungi
more....
Antigua and Barbuda cuisine refers to the cuisines of the Caribbean islands Antigua and Barbuda.

The national dish is fungie (pronounced "foon-jee") and pepper. Fungie is a dish similar to Italian Polenta, made mostly with cornmeal. Other local dishes include ducana, seasoned rice, saltfish and lobster (from Barbuda).

There are also local confectionaries which include: sugarcake, fudge, raspberry and tamarind stew and peanut brittle.

The local diet has diversified and now include local dishes of Jamaica, such as jerk meats, or Trinidad, such as Roti, and other Caribbean countries. Shawarma, an Arab dish has become popular as well, sold out of Arab shops along with kebabs and gyros. Chinese restaurants have also begun to become more mainstream. The supermarkets sell a wide variety of food, from American to Italian. Meals may vary depending on household income levels.
Fish and fungi
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The national dish of Argentina is asados (a variety of barbecued meat) grilled on a parillo (a large grill) that is packed with steaks; ribs; chorizo; mollejas (sweetbread), chinchulines (chitterlings) and morcilla (blood sausage).
Empanadas are Argentina's favorite street food; these stuffed dough pockets are similar to Puerto Rico's empanadilla or a Cornish pasty.

In South America, one of the most important grains is quinoa or quinua in Spanish.

Quinoa originated in South America and in particular the Andes region. This includes the countries of Argentina, Bolivia, Chile, Columbia, Ecuador and Peru.

More than 5,000 years ago, quinoa was the daily diet of the Inca people. It was known as the “Golden Grain of The Andes.”

Widely known around the world as a superfood, today quinoa is recognized for being a nutritionally dense food source and supergrain of the future.

Argentina and Peru produce several different types of quinoa.
Braised beef short ribs
Buñuelos
Cannellonis
Chili
Chimichurri
Curried quinoa with chickpeas
more....
The cuisine is rich in vegetables, meat, and fish; however, eggplant, lamb, and lavash (flatbread) make up its primary components. In addition, cracked wheat, or bulgur, is often used instead of rice and maize in Armenian cuisine.
Chicken salad with couscous
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The cuisine of the Dutch Caribbean island of Aruba takes influence from Dutch, Spanish, Portuguese, and Caribbean dishes.
South America is less than a few hundred miles away, and it too has shaped Aruban food.
Aruban cuisine is a little bit of everything and that is what makes it interesting.
Fish and fungi
The palm tree
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Cuisine is influenced by the cooking of
Italy
Australia has a unique blend of culinary contributions and adaptations from various cultures around the world, including Indigenous Australians, Asians, Europeans and Pacific Islanders.

It’s the right climate to grow the ingredients of the Southeast Asian neighbors—lemongrass, ginger, mint, chile, basil, Makrut lime, galangal—ingredients that have simply become part of the Australian cooking. Virtually every Aussie pantry has fish sauce, shrimp paste, soy sauce, and rice as staples. Olive oil, couscous, and dried pasta, too.
Native ingredients are used at every level of dining to add exclamation to dishes. There’s finger lime, a lime shaped like a finger with tiny balls of citrus inside.
There’s lemon myrtle, a leaf with a lemon-meets-eucalyptus flavor. Wattleseed is an edible seed that speaks of chocolate, coffee, and hazelnut. Samphire, (sea asparagus) known in France as salicorne is a coastal succulent that you can think of as a tiny, salty asparagus. The list goes on and on, making Australia a culinary wonderland for professionals. Australia’s bush is full of incredible indigenous ingredients that Aboriginal and Torres Strait Islander communities have consumed for milennia.
In the past decade, Australian chefs have begun celebrating their country's unique culinary heritage by presenting this bounty of wild food in delicious ways; now you might see native ingredients like salt weed, wattleseeds, Kakadu plums and finger limes in a number of top restaurants.
Australian meat pie
Cinnamon ice cream with satin cinnamon chocolate sauce
Fish and chips
Kale fritters
Meringue pavlova
Spinach and pasta salad
more....
Cuisine is influenced by the cooking of
Germany Authentic Austrian cuisine is marked by rich flavours and dominated by meats and carb dense foods like pastries and breads. From the fried Schnitzel to the hearty Goulash, there is an Austrian delicacy for every meal.
The Germans may argue that the Strudel belongs to them, but Austria has wholeheartedly taken to the sweet crusty Apfelstrudel, which is counted among their national foods. The Apfelstrudel is a flaky pastry that is lined with apple filling and qualifies as vegetarian Austrian food. The filling itself is spiced with cinnamon, sugar and added with raisins.
If there is one dish that is synonymous with Austrian cooking it is the Schnitzel! Known as the Wiener Schnitzel or the Vienna Schnitzel, it is counted among the Austrian national food dishes. It is a fried delight and is served with a side of fried potatoes and sour cream and onions. You can find this dish right from street food stalls to high-end restaurants.
Apple strudel
Endives meuniere
German spaetzle
Jaeger schnitzel
Linzer cookies
Split pea soup
more....
zerbaijani cuisine is an intriguing blend of influences from many nations and countries, and yet it has remained distinctive and unique. At the same time many foods that are indigenous to the country can now be seen in the cuisines of other neighboring cultures.
Some of the delicious meals include:
Plov or Pilaf: :
It is a classic dish of rice and meat, sometimes flavoured with herbs and condiments. Similar dishes are common in many European, Asian and even African cuisines. But Azerbaijani pilaf is different. The three main components of local pilaf are riсe covered with saffron, cinnamon and aromatic herbs; fried mutton, chicken, lamb or beef; and mixture of vegetables, greens and sometimes even dried fruits and chestnuts.
Kabab and Shashlik:
Similar meat dishes are also very popular in a great region stretched from Middle East to Eastern Europe and South-East Asia. Azerbaijan has many types of kabab and shashlik. It is made from different kinds of marinated chopped or minced meat, chicken or fish, and vegetables, such as bell pepper, onion, mushroom and tomato. All this is pinned on a skewer and is fried over fire like a barbecue.
more....
Cuisine is influenced by the cooking of
USA
The Bahamas has a great tradition of delicious local dishes, featuring ingredients like guava, rock lobster and conch.
Bahamian cuisine is influenced by the dishes and cooking style of the American South, which is evident in the side dishes and seasoning used.
Grits are common, as is a considerable amount of spice. There are some elements of Bahamian cuisine that are similar to cuisine throughout the Caribbean, such as fresh seafood, peas n’ rice, and some that are unique to the islands of The Bahamas.
SEAFOOD particularly Conch, pronounced “konk,” and Rock Lobster are the a major component of Bahamian cuisine. The beautiful waters surrounding the islands have provided the residents of The Bahamas with a bounty of fresh seafood and shellfish for generations. Conch is a local staple and the national dish of The Bahamas. This mollusk with its beautiful shell is found throughout regional waters and its meat is prepared in a variety of ways.
At Arawak Cay (also known as The Fish Fry), you can watch conch salad being artfully prepared, and try conch fritters or cracked conch, battered and deep-fried conch meat seasoned to perfection. Another popular preparation of this unique seafood is conch chowder, a tomato-based soup with conch that is stewed until the meat is succulently tender.
Rock Lobster the spiny, clawless lobster is often served broiled, or minced up in salads. Fresh fish is very prominent in Bahamian cuisine, and dishes like fried snapper or grouper served with grits, or peas and rice, are very common.
Barbecued pork loin
Caribbean conch stew
Coconut ice cream with mango sauce
Codfish acras
Orange chiffon cake with orange fluff icing
Winter citrus compote
more....
Bahrain’s traditional food includes fish, meat, rice, and dates. One of the most famous Bahraini dishes is machboos, which is made up of meat or fish served with rice. Another known food is muhammar which is sweet rice served with dates or sugar.
Bahrainis also eat other Arabian food such as falafel, fried balls of chickpeas served in a bread, and shawarma, lamb or chicken carved from a rotating spit and wrapped in pita bread. Traditional snacks include samboosa and pastry. Balaleet is a sweet saffron noodles served with a savory omelet on top.
more....
Traditional Bangladeshi cuisine and dishes
Similar to many other countries in Asia, Curries are one of the most popular forms of Bangladeshi food. Utilising the wide range of spices, herbs, oils, meats, potatoes and aubergines available to craft complex, signature dishes. Many popular ingredients in Bangladesh are, in some way, incorporated into a curry before eating.
Bangladesh is the fourth largest producer of rice in the world and so rice is the staple of the Bangladeshi diet, accompanying most meals, especially curries. Furthermore, fish is also a staple of popular Bangladeshi food, being fused into many traditional dishes.
A wide range of fish and seafood is eaten across Bangladesh, the most popular being the national fish, hilsa, but other common fish include catfish, tilapia and rohu.
Much like Indian food, Bangladeshi cuisine is often eaten with a bread such as naan or roti.
more....
1. Cou Cou & Flying Fish
The National Dish of Barbados, Cou cou and Flying Fish is made with cornmeal grain and fresh okra, accompanied by savoury stewed flying fish prepared with fresh onion, garlic, thyme, tomatoes, and pepper.
2. Cutters
Perfect for snacking on the go, a cutter is basically a sandwich – but better! Instead of using traditional sliced bread, the Bajan cutter substitutes a delicious salt bread with your choice of filling – egg, fish, cheese, ham, pork – all served with a few drops of Bajan Pepper Sauce.
3. Fish Cakes
Perhaps the most popular food in Barbados, fish cakes can be found on all menus – from 5 star restaurants to street-side vendors. Fish cakes are a savoury mix of salted cod fish and local herbs and spices, deep fried to golden perfection. A favourite version of the Bajan cutter is the 'Bread and Two' which includes two fish cakes, a slice of a cheese and of course, pepper sauce.
4. Macaroni Pie
Sometimes referred to as the island’s unofficial National Dish, macaroni pie or ‘pie’ as it is commonly referred to, is a perennial favourite. A rich, baked version of mac and cheese, macaroni pie includes generous amounts of cheddar cheese as well as some unexpected ingredients like ketchup and mustard.
5. Pudding & Souse
Pudding and Souse is a Saturday lunch staple in Barbados. The ‘souse’ is essentially pickled pork while the ‘pudding’ is steamed sweet potato mixed with onions, salt and pepper. Pudding and Souse is often served with pickled breadfruit on the side.
more....
Draniki (potato pancakes) is the most typical dish found in Belarus cuisine and the most popular. Draniki’s main ingredients are grated potatoes and onions though some recipes also include meat, bacon, mushrooms and cheese. They’re generally served with sour cream.
Another famous Belarusian dish is kletski – boiled flour balls filled with meat. This dish is similar to Polish pierogi and Russian pelmeni, but kletski are bigger and crescent shaped. Kletski can be eaten on their own with roasted onions and sour cream or can be added to soup.
Borscht: Beetroot is the main ingredient in Belarus borscht as well as meat, potatoes, cabbage, carrots and onions. Belarusian borscht is not as fatty and spicy as the Ukrainian version and has more vegetables than the Polish version. Belarus restaurants typically serve borscht with sour cream and dark bread.
more....
Cuisine is influenced by the cooking of
France
Germany
Just as the country is divided linguistically, it’s also divided food-wise. Flemish cuisine has a strong Dutch influence, while Wallonian cooking is very similar to French foods with lots of rich sauces. Most dishes are based around meat or fish, with seafood playing an important role in Belgian cuisine
Belgian cuisine is mostly made up of different regional dishes with influences from the neighboring cuisines: French, German, and Dutch (Netherlands). There’s even this saying that Belgian food is “served in the quantity of German cuisine (which is a lot!) but with the quality of French food”.
It’s not just about the Belgian fries, waffles, and chocolates: though they are undoubtedly delicious, there’s more to the country’s national cuisine than these famous snacks like:
• 1. Mussels • 2. Fries • 3. Meatballs • 4. Flemish Stew • 5. Grey Shrimp Croquettes • 6. Waffles • 7. Eel in the green • 8. Rabbit with prunes • 9. Sausage and mash • 10. Steak tartare and martino sandwich • 11. Ham and endive in the oven • 12. Vol-au-vent • 13. Speculaas • 14. Jenever • 15. Asparagus Flemish-style
Artichoke pâté
Asparagus sauce
Barley supper salad
Braised onions
Celery root and fennel slaw with green apple and manchego
Chocolate banana cake
more....
The delicious mix of different cultural influences means that Belize is home to a sumptuous medley of seafood, fresh fruit, Caribbean classics, and savory treats.
Some of the food specialties of Belize include:
Salbutes One of Belize’s most popular snack foods, salbutes are tiny fried corn tortillas that are topped with a delicious mix of cabbage, chicken, avocado, chicken and locally-made hot sauce.
Rice and Beans, Often paired with meat, fish, and/or potato salad to create a hearty lunch or dinner.
Ceviche Fresh-caught seafood is the main ingredient of Belizean ceviche. Featuring conch, fish, or lobster
Fry Jacks: This puffy bread is a staple breakfast food across Belize and often enjoyed for lunch too. Pillowy soft bread tortillas are paired with cheese, beans, and/or meat to make a savory snack sold on street corners and in restaurants.
more....
Benin is a country in West Africa, bordered by Togo to the west, Nigeria to the east, and Burkina Faso and Niger to the north. About 42 African ethnic groups live in Benin, with most people living on its small southern coastline of Benin.
French is the official language as it was a French colony.
Couscous is a staple in Benin cuisine apart from vegetables like rice, beans, yams and tomatoes.
The region is famous for its amazing fruits like oranges, avocado, kiwi, pineapple.
The traditional Beninese meals are rich in rice, corn, beans, yams, cassava and millet while the most popular food found in Benin is the fish and chicken.
more....
Cuisine is influenced by the cooking of
United-Kingdom
Spain
USA
The flavours of Bermuda are diverse, blending culinary influences, ingredients and techniques from the Caribbean, British, West African, Native American and Portuguese.
Beer-batter cod fillets
Cod and potato chowder
Codfish cakes
Crunchy battered fried fish
Hoppin john
Smoked trout chowder
more....
Rice forms the main body of most Bhutanese meals. It is accompanied by one or two side dishes consisting of meat or vegetables. Pork, beef and chicken are the meats that are eaten most often. Vegetables commonly eaten include Spinach, pumpkins, turnips, radishes, tomatoes, river weed, onions and green beans.
Traditional Bhutanese food has been influenced by its neighbors, especially China, Tibet, and India. But like the country itself, the local cuisine has been able to maintain its unique character. It’s less oily than Chinese or Indian food and spicier than most Tibetan dishes.
Ema Datshi – (chilies and cheese) If there is one national dish of Bhutan, this is it. It’s so ubiquitous that some say if you haven’t eaten ema datshi, you haven’t been to Bhutan. The locals eat the stew, which is similar to a curry, daily along with red rice. It’s made of green, yellow or red chilies, yak or cow’s milk cheese, onions and tomatoes. Taste very carefully, though. The chilies of Bhutan are high up on the Scoville Heat Scale and are meant to make you warm enough to sweat.
Red Rice Regardless of where you eat–from the elegant Aman and Uma resorts to an outdoor village festival, you will get red rice.
ema datshi
more....
Bolivian food is a vibrant fusion of Spanish and Aymara cuisine (The Aymaras are the original people of the Andes mountain range) with some influence from the Italian, Arab, Russian, Polish, and German cultures.
The base of most meals include corn, potatoes, rice, quinoa, and beans. Meat and poultry is present in most meals, but used very sparingly.
Buñuelos
Curried quinoa with chickpeas
more....
The cuisine of Bonaire is built on local ingredients filtered through the historic Spanish and Dutch influences. The dishes are flavorful and well-seasoned but not chili-hot, leaning heavily on the island’s seafood and herds of goats. They’re usually served with funchi – the local equivalent of polenta – fried plantains, or rice with or without beans.
Pastechis Pastechis, The flaky little pastries, stuffed full of meats, shrimp or poultry and deep-fried until they’re crisp and golden, are the island’s universal snack. They’re available all day, everywhere you go, and they’re just the right size for a quick bite.
Guiambo is One of the signature dishes of the island, a soup made with okra and plenty of the local seafood. with a resemblance to Louisiana gumbo.
more....
The cuisine of Bosnia and Herzegovina is influenced by Ottoman, Austro-Hungarian and Balkan cuisines. It uses many spices, but usually in moderate quantities. Most dishes are light, as they are cooked in lots of water; the sauces are fully natural, consisting of little more than the natural juices of the vegetables in the dish.
Some of the most popular dishes in Bosnia and Herzegovina are:

Ćevapi: small grilled minced meat links made of lamb and beef mix; served with onions, kajmak, ajvar and Bosnian pita bread (somun).
Burek: a meat-filled flaky pastry, traditionally rolled in a spiral and cut into sections for serving. The same dish filled with cottage cheese is called sirnica, one with spinach and cheese zeljanica, one with squash/ zucchini called tikvenjača, and one with potatoes krompiruša.
Begova Čorba: a soup made of chicken and vegetables, served in a clay pot with sour cream.
Dolma: vegetables such as eggplants, zucchini or bell peppers stuffed with minced meat and rice, cooked in a stew.
Bosanski Lonac: a stew made of alternating layers of vegetables and meat, cooked for hours in a broth.
Bosnian cuisine also includes various types of cheeses, breads, desserts, and drinks.preferences of the local people. For example, the coastal regions have more seafood dishes, while the nomadic groups have more camel meat dishes.

Bosnian cuisine ranks as some of the best in Eastern Europe with influences from the Ottomans, the Mediterranean and Central Europe. Dishes, like Bosnian cevapi and grilled meats, are favourites for dinner whereas bureks make delicious snacks.
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Africa has long been regarded as the cradle of humankind, but scientists seeking a more specific location have narrowed in on northern Botswana as the "homeland" for all modern humans, according to a new study. There, south of the Greater Zambezi River Basin, which includes northern Botswana and parts of Namibia and Zimbabwe, the ancestors of Homo sapiens began 200,000 years ago, the researchers said. One wonders what their diet would have been.
The national dish of Botswana is called Seswaa. This consists of a meat stew served over thick polenta or pap. The stew is made by boiling meat with onion and pepper.
The cuisine of Botswana is unique but also shares some characteristics with other cuisines of Southern Africa. Examples of Setswana food include pap, samp, vetkoek, bogobe and mopane worms. Watermelons are believed to have originated in Botswana.
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The cuisine and cooking methods in Brazil varies greatly from region to region but fresh meat and fish play an important role in the diet.
• Feijoada – black bean stew with smoked meats. This is a time-consuming dish and generally served to friends and family that are staying overnight. • Vatapá – a shrimp and cashew nut dish.
• Pastel de Acelgas - swiss chard and chorizo sausage tart.
• Moqueca de Peixe – a fish stew with plenty of coconut flavouring.
• Cururu de Camarao – a gumbo (stew or soup) made from shrimp and okra.
• Pizza – the Brazilians have adopted pizza as one of their own unique foods, using a variety of toppings.
• Chancaca - Glazed salmon with pineapple salsa.
Brazilian cheese bread
Brazilian feijoada - black bean stew
Croque Monsieur sandwich
Moqueca seafood stew
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The British Virgin Islands comprise four larger islands – Tortola, Anegada, Virgin Gorda, and Jost Van Dyke – and 50-some smaller islands and cays. They're a British overseas territory, and as such its culture is a mix of European, Caribbean and African facets.
Fish and Fungi which is the national dish of the British Virgin Islands.
Other dishes of the British Virgin Islands are
Crab Cakes with Shrimp Sauce
Fresh Lime Pie
Fried Plantains.
Caribbean conch stew
Fish and fungi
Fried chicken
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The cuisine of Brunei is heavily influenced by its neighbouring countries like Malaysia, Singapore and Indonesia, as well as India, China, Thailand and Japan. Being a predominately Islamic country, food is halal and pork is avoided. Alcohol is also banned in Brunei. Food in Brunei is often spicy and meals are usually accompanied by either rice or noodles.
Popular dishes in Brunei include:
Beef Rendang: slow cooked beef in lemongrass and coconut sauce.
Nasi Lemak: a rice dish cooked in coconut milk and pandan leaves - usually served for breakfast. Nasi Lemak can be served with many side dishes ie. eggs, chicken, beets, roasted peanuts or vegetables.
Udang Sambal Serai Bersantan: prawns cooked with chili and coconut milk.
Serongeng Padang: chicken fried with garlic and wrapped in pandan leaves.
Ambuyat: a sticky ball of flavourless sago starch wrapped in a bamboo fork and dipped in sour fruit sauce.
Air Batu Campur: also known as ABC - a dessert/drink combining ice with sago pearls, red beans, noodles and grass jelly.
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Bulgaria
If you’ve eaten a lot of Turkish and Greek food, you may find they share some similarities with traditional Bulgarian food.
The Balkan nation shares some recipes with Greece and Turkey. Dishes normally feature dairy products and vegetables. Tripe soup is also popular, made from the muscle wall of a cow's stomach.
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Burkinabé cuisine, the cuisine of Burkina Faso, is similar to the cuisines in many parts of West Africa, and is based on staple foods of sorghum, millet, rice, fonio, maize, peanuts, potatoes, beans, yams and okra. Rice, maize and millet are the most commonly eaten grains.
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the Burundi cuisine is very representative of the African culinary culture, as it includes beans, which are the staple of Burundi cooking, exotic fruits (mainly bananas) plantains, sweet potatoes, cassava, peas, maize and cereals, like corn and wheat.
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Cambodian or Khmer food is typically made with fresh ingredients and is a medley of flavors. As rice is considered a staple in Asian cuisines, it is served with most meals in Cambodia. Unlike Thai cuisine that is distinctly spicy, the food in Cambodia is rather mild and has a lot of pickled and tangy flavors. The most popular Cambodia dishes are Fish Amok Probably the most popular Cambodian dish. This dish is composed of a rich and creamy curry like sauce that is the perfect balance of ginger, lemongrass, turmeric and coconut milk. When cooked correctly, the fish is silky smooth, almost melting in your mouth with each bite. Banana Blossom Salad Lap Khmer (Lime-marinated Khmer beef salad) Kampot Pepper Crabs
Black bean and corn wontons
Honey- mustard pork roast
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Cameroon food is varied and diverse. The food in Cameroon is influenced by Cameroon colonial history but still retains a lot of Cameroon traditional food and Cameroon cuisine. Also influencing the Cameroonian food is the geographical location of Cameroon. Being at the center of Africa, central west african cultural food in addition to western food are part of Cameroon food. The cuisine is mostly starchy food with some stew food, peanut food and various cassava leaves and cassava recipe. The Cameroon meal generally consist of starchy foods (called Fufu) served with spice sauces, stew or some vegetables. Meat, fish, curries and spicy sauce are common.
Jollof rice
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Canadian cuisine varies widely depending on the regions of the nation. The three earliest cuisines of Canada have First Nations, English, Scottish and French roots, with the traditional cuisine of English Canada closely related to British cuisine, while the traditional cuisine of French Canada has evolved from French cuisine and the winter provisions of fur traders.
Here are 12 Canadian Specialties.
Poutine with homemade gravy (French-Canadian/Quebec)

Tourtiere (Quebec)

Butter tarts (Ontario)

Nanaimo-bars (Quebec and BC)

Bannock

Beavertails (Ontario)

Saskatoon berry pie (Saskatoon, the prairie provinces)

Canadian bacon (Ontario)

Split pea soup (French Canadian)

Fish and brewis (Newfoundland)

Figgy Duff (Newfoundland)

Montreal bagels
Air buns
Apple and cinnamon oatmeal pancakes
Apple and pork stuffing
Apple cake with hot butterscotch sauce
Apple oat-bran muffins
Apple-cranberry crisp with warm toffee sauce
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Cuisine is influenced by the cooking of
Portugal
Spain Creole, Portuguese, African and Brazilian gastronomy have all influenced the food and drink of the isles.
Cachupa is the archipelago’s national dish. This slow-cooked, hearty stew made with beans, corn kernels, vegetables and fish or meat, is a type of Feijoada and is Portuguese in origin. It is commonly served with rice. Soups are also popular such as Canjo, a thick chicken soup with rice, onions and carrots. .
And braised meats are not uncommon but fresh fish and seafood really are the order of the day. .
Cachupa Rica is the fish version of this popular stew. .
Buzio is a tasty slow-cooked stew made with shellfish (usually mussels) and soya sauce. .
Cado de Peixe ou Caiderado is a fish dish (usually Cavala) with potato, pumpkin, carrots, vegetables and tomato puree. .
Bafas is a snack or appetiser of fish cooked with tomato, onion and peppers in breadcrumbs. .
Carpachio is raw tuna, sliced finely and marinated in lime, oil and salt. .
Tuna Tartar is also raw tuna chopped and marinated in a soy dressing. .
Morreia is eel, fried in oil. .
Lagosta suada is a steamed lobster. .
Percebes (sea fingers or gooseneck barnacles) are bizarre looking, finger-like barnacles, eaten by cracking off the end and peeling the skin to reveal the meat which is similar in texture to squid.
Brazilian feijoada - black bean stew
Paella of mussels
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In the British territory of Turks and Caicos, the local cuisine is largely influenced by recipes common in Jamaica and the Bahamas. The marine snail with a colorful shell known as conch is a major component to many local dishes.

With food as vibrant and colorful as the island itself, Cayman surpasses the rest of the Caribbean when it comes to the culinary scene. Blending spices, seafood and fresh bounty to create unique and flavoursome dishes.
Conch stew
Johnny cake
Jerk chicken
Cayman-style lobster
Cayman-style beef
Fish and fritters
Coconut shrimp
Old fashioned fish fry
Ackee and saltfish
Conch soup
Turtle stew

Caribbean conch stew
Fish and fungi
Fried chicken
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The cuisine of Central African Republic consists of different exotic dishes, reflects the indigenous traditions and influences of the Arabs, Asians and Europeans, and is a mixture of vegetables, fruits, fish and meat.
Cassava, plantains and sorghum are the staple food.
Chikwangue is a savoury preparation made from flour of the root of the manioc (which is also known as cassava). For chikwangue, flour from the manioc is pulverised, made into a thick paste, and then left to ferment. It is then wrapped in banana leaf, tied up well, and steam cooked in water.
Fufu (or foofoo, fufuo, foufou) is a staple food common in many countries in West Africa such as Cote D'Ivoire, Sierra Leone, Ghana, Liberia, Togo and Nigeria. It is often made in the traditional Ghanaian and Nigerian method by mixing and pounding separate equal portions of cassava and green plantain flour thoroughly with water. It is then adjusted to either increase or decrease the viscosity of the fufu depending on personal preferences. Other flours, such as semolina, maize flour or mashed plantains may take the place of cassava flour. Fufu is often served with groundnut soup, palm nut soup, abunuabunu or light soup.
Meats can be scarce in the Central African Republic, although fish is used in a variety of dishes, and other sources of protein include peanuts and insects such as cicadas, grasshoppers, crickets and termites. Common meats in Central African cuisine include chicken and goat. Wild game is also hunted, especially in rural areas and during the grass burning dry-season
Moroccan spiced chicken breasts
Moroccan spiced chickpea soup
Skillet chicken and rice
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What is Chad's traditional food? Chadian cuisine - Wikipedia Commonly consumed grains include millet, sorghum, and rice as staple foods. Vegetables include okra and cassava. A variety of fruits are also eaten. Meats include mutton, chicken, pork, goat, fish, lamb and beef.
The traditional bread of Chad? Kisra (also spelled kissra) is a popular thin fermented bread made in Chad, Sudan , South Sudan and some parts of Uganda and Kenya. It is made from durra or wheat.
Skillet chicken and rice
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Stretching over 2,600 miles, Chile is a country that covers a range of landscapes and climates. From the Atacama Desert to the frozen Patagonian Ice Fields, Chile is a country of enormous geographical diversity. As a result, the country has a vast range of dishes to sample.
In Chile, food is diverse as the country’s landscape, taking in everything from delicious fish to tasty spices.

Along the Pacific coast, travelers can try dishes like pastel de jaiba, a crab pie, or Reinata, an unusual white fish.

Meanwhile, at Santiago’s famous Mercado Central, you can try succulent churrasco steak to name but one of the delights on offer.

Chilean specialties
• Pastel de Choclo: corn casserole with meat stuffing
• Empanadas: pastry filled with meat, cheese or mussels
• Cazuela: homemade stew with beef, chicken, corn, rice and potatoes
• Asado: barbecue of beef, pork or chicken
• Reineta, Congrio, Corvina: the most typical fish
• Locos: a rare type of mollusks
• Jaiva: shrimp, crab
• Centolla: king crab with tender meat of reddish color
Empanadas
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The 8 Culinary Traditions of China


Chinese Recipes- In a country where the traditional way to greet someone translates to 'have you eaten yet?' (ni chile ma), be rest assured, the food will be extraordinary. China has the most popular culinary heritage in the world. The history of their cuisine dates back to about 1000 years with varied cooking styles, techniques and ingredients that have evolved over time.
A typical Chinese meal will have two things - a carbohydrate or starch like noodles, rice or buns, and accompanying stir fries or dishes of veggies, fish and meat. They use a lot of fresh vegetables like mushroom, water chestnuts, bamboo and even tofu. In North China, wheat-based accompaniments like noodles and steamed buns dominate the table, in contrast to South China where rice is a favourite. The short-grain sticky rice, grown throughout Southern China, is irresistible.
Chinese cuisine is as diverse as their culture where every region writes up a new menu. Cooking styles, ingredients, flavours - all differ from region to region. The most prominent regional cuisines in China are:
Anhui, Fujian, Hunan, Jiangsu, Shandong,Szechuan and Zhejiang.



Cantonese cuisine is famous all over the world for its distinctive style. Most dishes are steamed and stir-frying which makes it healthy and non-greasy. Here the dishes are tender, slightly sweet and with a mellow fragrance.

Shandong cuisine originated in East China and mostly features seafood as it is a coastal province. You'll find scallops, clams, sea cucumbers and just about everything on the menu. They heavily rely on salty flavours.

Zhejiang cuisine also thrives on seafood, but focuses more on soft, fresh flavours. Their food is known to have a delicate appearance. They are also fond of using bamboo shoots. This province is famous as the 'land of milk and honey.

Similarly, the dishes from Jiangsu region are known for their soft texture. Back in the day, it was a prominent part of ancient China's royal cuisine. Their dishes offer a balance of sweet and salty tastes.

Szechuan cuisine stands out due to the bold, pungent and spicy flavours. The use of Sichuan peppercorn is what makes it unique. This one is for those of you who love the sting.

Anhui cuisine uses a wide variety of herbs and vegetables, especially, fresh bamboo and mushrooms. It also use a lot of wild herbs to enhance the flavour and aroma.

Fujian cuisine is often served in a broth or for cooking styles like braising, stewing, steaming and boiling. The most notable features of this cuisine are - the use of fresh ingredients from the mountains and sea, soup making and a lot of focus on seasonings.

Hunan cuisine is well known for its hot spicy flavor, fresh aroma and deep color. This province is popularly known as the 'land of fish and rice'. It is renowned for its stews, but their cuisine also features a lot of braised and baked dishes.

Eat it Right!

Chinese food is meant to be eaten with chopsticks and you'll find this practice fairly common in all Chinese households. Many, many years ago the use of fork and knife was believed to stand for violence versus chopsticks which represented gentleness and compassion.

Brochettes of pork with rosemary
Cantonese noodles
Chinese black bean sauce
Chow yuk
Coconut tofu fingers with spicy plum sauce
Coriander-pepper pork chops
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The cuisine of Christmas Island can best be described as an eclectic combination of traditional Australian cuisine and Asian cuisine, particularly meals from Malaysia and Indonesia.
Almost no fresh food is grown on the island

Some of the common ingredients and dishes are:

Coconut is widely used in cooking, as well as for making drinks and desserts.
Coconut crab, a large land-based crab, is a delicacy on the island. Christmas Island red crabs are protected and not used as food
Seafood
Fresh fish, such as yellowfin tuna, wahoo, and trevally, are abundant and often eaten raw as sashimi or cooked in various ways.
Pickled eggs are hard-boiled eggs marinated in vinegar or brine. They are a popular snack or appetizer, especially in pubs and taverns.
Fruits and vegetables:
Many fruits and vegetables grow wild on the island, such as papaya, mango, pumpkin, chilli, jackfruit, wild lime, and bunga kantan (a type of ginger flower). Some locals also grow Asian greens, such as bok choy, choy sum, and kangkong, in community gardens. Christmas Island crabs are protected you're not allowed to catch them for food. Red ants just about wiped them out! They don't taste good they're not a cross between lobster and shrimp.
Even if you can't eat them, it's definitely worth dropping by Christmas Island in December or January to watch a blanket of Red crabs migrate to the ocean and back - just be sure to wear boots. Christmas Island crabs are protected you're not allowed to catch them for food. Red ants just about wiped them out! They don't taste good they're not a cross between lobster and shrimp.
Even if you can't eat them, it's definitely worth dropping by Christmas Island in December or January to watch a blanket of Red crabs migrate to the ocean and back - just be sure to wear boots.
Caribbean conch stew
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Colombian cuisine is a compound of the culinary traditions of the six main regions within the country (Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region.
Arepa
there is nothing more Colombian than the arepa. A circular bread made from fresh cornmeal, arepas are the foundations of many meals, and often times they’re eaten alone.
Bandeja Paisa
Colombia’s national dish, without a doubt, is the bandeja paisa. Reigning from the Antioquia region (where Medellín is located, and where natives are referred to as paisas), the bandeja paisa is a feast that is not for the faint-hearted. On one plate you’ll normally find steak, ground beef, chicharrones, rice, beans, an egg, avocado, an arepa, and plantains.
Buñuelos
Another popular street food and an unmissable staple during the holiday months of November and December, buñuelos can best be described as fried dough balls that are somehow simultaneously sweet and savory. You can find some filled with cheese, but the Colombian version is fairly plain and sprinkled with powdered sugar.
Cazuela de Mariscos
With coastlines along the Caribbean and the Pacific Ocean, you’d imagine that Colombia knows a thing or two about seafood cuisine The cazuela de mariscos is a thick, hearty soup that can include lobster, shrimp, white fish, and vegetables, all bathed in a broth of creamy coconut milk. It’s considered to be an aphrodisiac, but we’ll leave it up to you to see if the facts hold true
Leonor Espinosa, chef-owner of Leo and Misia in Bogotá and recently crowned Latin America's Best Female Chef, said: “Colombia is the country of wrapped dishes. There are over 60 different leaves used to preserve, wrap and cook different ingredients. Working and cooking with leaves is wonderful and it’s something not everyone knows about.”
Buñuelos
Turkey fajitas
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Comoros is an island nation in the Indian Ocean off the coast of Africa between Mozambique and Madagascar. The majority of the population in the Union of Comoros follows the Islam religion and the country has 3 official languages: Arabic, French and Comorian.
Cuisine in the Comoros can be described as a delightful fusion of Arab and French tastes.
The nation never runs out of fresh seafood and even dried varieties. Fish is served in almost every meal, particularly in stews, along with staple dishes such as rice and meat. Comorian food is very flavorful, seasoned with locally grown spices like vanilla, cardamom, cinnamon, coriander, cloves, and nutmeg. Local favorites include langouste a la vanille (lobster cooked in vanilla sauce) and barbecued goat meat, along with other types of meat kebabs.
Rice is served as a ceremonial dish along with colossal cakes. Like other African countries, porridge is a staple on the Comoros Islands, particularly one made from cassava, often garnished with dried fruits.
Fresh fruit is also in abundance on the islands, especially pineapple, avocado, banana, and pawpaw. Jackfruit is a local favorite, which is a large, one to two foot long green snack widely available that tastes somewhat like lychee.
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Moambe is the national dish. Its name comes from the number of ingredients, which is eight – cassava leaves, hot pepper sauce, bananas, rice, peanuts, fish, chicken, and palm nuts.
Saka-saka is a popular dish throughout Congo. It consists of cassava leaves, smoked fish, palm oil and peanut butter. It is also accompanied with plantains, fufu or Kwanga.
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Polynesian and international cuisine is widely available on the Cook Islands.
Local islanders and visitors alike enjoy an abundance of seafood, especially shellfish. All ingredients are sourced fresh, including fruits and vegetables. Umukai’, a succulent dish cooked in a special underground oven, is a must try, along with many other local specialties like ika mata, raw fish cooked with coconut milk and finely chopped vegetables and curried eke, octopus in coconut curry.
Ungakoa is a type of shellfish, eaten as you would an oyster (cooked or raw). It is often served with cooked taro (green banana).
White crabs are another Cook Islands specialty, and are often garnished or served with grated coconut and/or cheese.
Poke is a traditional pudding made from different types of fruit, commonly banana and pawpaw that is cooked with coconut milk.
Caribbean conch stew
Fish and fungi
Fried chicken
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Exotic fruits grow locally in the tropical environment, so there is always something to make the food exciting. Meals in Costa Rica often contain both rice and black beans, or at least one or the other.
Casado
The most traditional of Costa Rican meals, the Casado is an entire meal including white rice, beans, plantains, picadillo, salad and some type of meat (chicken, fish, pork or beef).
Gallo Pinto
Particularly popular for breakfast, the gallo pinto is a rice-and-beans dish prepared with onion, celery and other spices, sometimes accompanied with natilla or scrambled eggs.
Chifrijo
Chifrijo is made of corn tortilla, chicharrón (fried pork) and beans. Other popular versions are pollo frito (fried chicken) and a vegetarian version: yuca frita (fried cassava).
Achiote chicken and rice
Black bean and corn wonton appetizers
Black bean and mango salsa
Chifrijo -Costa Rican crispy pork rice and beans
Chocolate mocha soufflé
Gallo pinto
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Cuisine is influenced by the cooking of
Italy
Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times. The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with Hungarian and Turkish cuisine, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of the Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian (especially Venetian). Coastal cuisines use olive oil, and herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables, nuts) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. Charcuterie is part of the Croatian culinary tradition in all regions. Food and recipes from other former Yugoslav countries are also popular in Croatia.
Typical Croatian food
Black risotto. Every seafood restaurant in Croatia has a crni rizot (black risotto) on its menu.
• Strukli. This delicious pastry, filled with cottage cheese and sour cream, originated in Slovenia.
• Pasticada with gnocchi.
• Peka.
• Scampi, mussels or shrimps na buzaru.
• Skradinski risotto.
• Gregada.
• Vitalac.
Croatian soparnik
Minestrone with cabbage and spinach
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Black beans, stews, and meats are the most popular foods. Root vegetables are most often flavored with mojo , a combination of olive oil, lemon juice, onions, garlic, and cumin. Fried plantains, like white rice and black beans, are part of almost every dinner menu.
The Flavors and Heritage of Traditional Cuban Cuisine
Rice, Beans & Plantains. Like the origins of most native cuisine, ingredients are often determined by what's abundant and available. Mojo Criollo. Ropa Vieja. Pescado, Gambas y Camarones. Cuban Mix Sandwich, Cuban Toast & Pork. Cuban Coffee. Rum.
Buñuelos
Mojito
Pina colada
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The cuisine of Curacao is a flavorful blend of Dutch and Indonesian, with hints of other international fare mixed in as the country is home to some 45 nationalities. The menus of Curacao include exotic items such as iguana stew and fried iguana, fried cactus, stuffed cheese, and funchi. And of course the famous Curacao liqueur is popular among island diners. 1. Keshi Yena This has been called the signature dish of Curacao. It consists of a gouda or Edam cheese stuffed with meat, typically spiced chicken, along with olives, capers, onions, and tomatoes. It is baked until the cheese melts. 2. Bitterballen. A traditional Dutch bar snack, bitterballen are flavorful meatballs.
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Traditional Cypriot foods include souvlakia (grilled meat kebabs), shaftalia (grilled sausage), afella (pork marinated in coriander), fried halloumi cheese, olives, pitta bread, kolokasi (root vegetables), lamb, artichokes, chickpeas and rabbit stews (stifado).

The acclaimed author of Zaitoun returns with vibrant recipes and powerful stories from the islands that bridge the Mediterranean and the Middle East.
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The basis of meals is usually meat - pork, beef, poultry, game, venison or freshwater fish. Meat is prepared in various ways, either fried, stewed or roasted, and it is always served with a side dish such as potatoes, rice or traditional bread or potato dumplings. Sauces are phenomenal in Czech cuisine.

Knedlíky or dumplings are the Czech side dish made from wheat or potato flour and boiled in water as a roll and then sliced and served hot. Guláš (pronounced as “goulash“) Goulash (guláš in Czech) is a common dish in pubs.

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The cuisine of the Democratic Republic of the Congo varies widely, representing the food of indigenous people. Cassava is generally the staple food usually eaten with other side dishes.

Moambe: DRC’s national dish consisting of chicken or fish with cassava leaves, hot pepper sauce, bananas, rice, peanuts, fish, chicken, and palm nuts.
Chikwanga: Cassava cooked and stored in banana leaves.
Fufu: A sticky, dough-like staple made from cassava flour.
Pili Pili: Hot chilli sauce or paste served with almost everything.
Satori: A tasty fish dish consisting of tilapia fillets fried with pumpkin seeds, plantains and garlic.
Saka Saka: Ground cassava leaves cooked with palm oil, peanut paste, beans and salt fish.
Maboke: A freshwater fish cooked in large marantacee leaves.
Linguila: A wine made from fermented sugar cane.
Palm wine: A tipple made from the sap of palm trees and fermented by natural yeasts.
White elephant: A popular alcoholic drink made from rum, coconut and milk.


Skillet chicken and rice
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Cuisine is influenced by the cooking of
Cuisine is influenced by the cooking of
Netherlands
Traditionally, Scandinavian dishes are basic and many traditional meals include fish, potatoes, pork, and berries. Most Scandinavian cuisine relies on fresh, natural ingredients that can be found in the wild or that come fresh from the sea.
The main staple in Scandinavian cuisine is definitely fish.
GRAVLAX being the common Scandinavian dish made from raw salmon that is cured with salt, dill, and sugar.
Other popular foods are Meatballs, and Berries are a common staple in many Scandinavian dishes.Pancakes are a common Scandinavian dish. They are enjoyed at all times of the day, not just at breakfast as in other places in the world.
Baked salmon fillets
Baked salmon in the swimming position
Baked whole salmon
Beer-batter cod fillets
Blinis
Blueberry buttermilk waffles
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Skudahkharis is indisputably the national dish of Djibouti. Commonly prepared during the Islamic holiday of Eid al-Adha, it is made of rice, lamb and ayurvedic spices such as cardamom. It can also go well with chicken, beef or fish.
Sambuussa Also called samosa, sambuussa is a perfect appetizer with which to start your meal.
fah-fah, a classic Djiboutian stew made with goat meat, vegetables and chillies, that can also be made with camel or lamb meat. This dish is normally served with a sponge-like bread called canjeero to soak up the stew sauce.

Djibouti‘s cuisine is heavily influenced by its neighbors, Ethiopia, Somalia and Yemen, as well as its former occupier France, and by India to some extent. Being a hotspot on the old Spice Road that made its way to Timbuktu, the country has a range of dishes that are as unique as their origin.

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Popular meals include rice and peas, Stew chicken, Stew beef, fried and stewed fish and many different types of hearty fish broths and Soups which are packed full with dumplings, carrots and ground provisions.

Vegetarians should have few problems finding good food in Dominica. With a preponderance of fresh fruit and vegetables, the choice is varied. Tannia ackra, rice and peas, fried plantain, breadfruit puffs, provisions, vegetable sancoche and macaroni cheese are all staple foods and very common dishes.

Caribbean conch stew
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One of the most common food in the Dominican Republic is La Bandera, which is considered the national dish.
It is a colorful meal that matches the colors of the country's flag and consists of rice, red beans, meat, and salad.
Tostones (Twice-Fried Plantains)
Tostones are made from unripe plantains and served as a side dish to meat and fish dishes, or as part of a larger meal.
Arepa Salada (Dominican Savory Cornbread) Not to be confused with Mexican and South American arepas, which are flat, savory discs that are usually filled with meats, cheeses or eggs. Dominican Arepa is a sweet dessert.
Skillet chicken and rice
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The cuisine of East Timor is a blend of regional and foreign influences, mainly from Southeast Asia and Portugal.
Some of the common ingredients are pork, fish, rice, corn, legumes, tamarind, basil, and tropical fruits.
Here are some examples of traditional dishes from East Timor: Batar da’an: A vegetarian dish of mung beans, squash, and corn cooked with garlic and onions.
Ikan pepes: A fish dish wrapped in banana leaves with a spicy paste of turmeric, tomatoes, shrimp paste, lemon basil, and other herbs.
Bibingka: A grilled and layered coconut cake, often served as a dessert or snack.
Pudim de leite: A Portuguese-style custard pudding, flavored with vanilla and caramel.
If you are feeling adventurous, you can also try ai-manas, a very hot chili sauce made with bird’s eye chilies, garlic, lime, and salt. It is usually served with rice and meat dishes, but be careful, it is not for the faint-hearted!
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The typical food of Ecuador include:
Plantain Chips:
Plantain chips are a very satisfying snack. A plantain looks like a banana, and tastes a bit like a sweet potato.
.Aji:
Aji is an Ecuadorian hot sauce served with many dishes, given that the food is rarely spicy.
Menestra
Menestra is a bean side dish, a bit like chili; only it’s not spicy and doesn’t have any meat.
Corviche
is deep fried fish in a grated plantain flour, topped with fresh red onions and tomato with lemon juice and a special mayo. Corviche is typically served on Ecuador’s coast.
Higos con Queso (Figs and cheese)
This is a popular dessert, candied figs with local, unsalted, soft cheese.
more....
Egyptian food has been influenced by conquerors and geography: Ottoman spices, French pastries, Mediterranean olives and tomatoes.
Egypt most known dish is kushari. Macaroni, rice, and lentils make up the main ingredients for kushari. Chickpeas, garlic, vinegar, spiced tomato sauce, and crispy fried onions are added on top of the dish. Kushari is perfect for vegans and vegetarians.
Ful Medames
Ful medames, also known simply as ful, competes with kushari as Egyptian most famous dish. Some writers deem that ful is among the earliest meals created in the country. They believe that it was first prepared as early as the ancient times.
Cooked fava beans are the primary ingredient for ful. It may be served with egg or vegetable slices. Cumin, chili pepper, onion, garlic, parsley and vegetable oil are added to make it more flavorful.
Ful isn’t only enjoyed in Egypt. You may also find it in restaurants in Israel, Jordan, Lebanon, Somalia, and Yemen. It even has local versions in Armenia and Ethiopia.
Mesaqa‘ah
This Egyptian dish is the local version of moussaka. Moussaka is deemed to be a dish from Middle East and Greece. It’s usually based on either potato or eggplant. Mesaqa‘ah, however, is mainly based on eggplant.
To make mesaqa‘ah, eggplant slices are first grilled along with slices of onion, chili pepper, and green pepper. Afterwards, the fried slices are soaked in tomato sauce. Then, the slices are stacked together. Cooked ground beef may be added as well. Once done, the dish is baked.
Mahshi
Also called dolma, mahshi belongs to the family of stuffed dishes commonly found in Mediterranean countries. The stuffing is made from a mixture of rice, onion, crushed tomatoes, and various herbs and spices. Once the said ingredients are blended well, they are stuffed into vegetables such as zucchini, eggplant, green bell pepper and even tomato. The stuffing may also be wrapped in cabbage or grape leaves. The stuffed vegetables are cooked in a pot. The pot is filled with either beef or chicken broth.
It’s not known as to which country mahshi came from. Aside from Egypt, it’s also prepared a lot in Azerbaijan, Greece, Italy, Iraq and Turkey. In Egypt, mahshi is served warm while in other countries, it may be chilled first.
Baba ganoush
Basic hummus
Chicken salad with couscous
Chickpea-broccoli burgers
Dark apple spice cake
Falafel
more....
The cuisine of El Salvador is a blend of Native American and Spanish influences, with a focus on maize, pork, and seafood. Some of the most popular dishes are:

Pupusas: stuffed tortillas made of rice or corn flour, filled with cheese, pork, beans, or loroco (a flower bud). They are served with tomato sauce and
curtido (a fermented cabbage salad).
Sopa de mondongo: a soup made of cow’s feet, tripe, and tendons, cooked with corn, cassava, and vegetables.
Yuca frita: fried cassava root, topped with chicharron (fried pork skin) and pepesca (fried sardines). It can also be boiled and served with salads. Panes rellenos: warm sandwiches stuffed with roasted turkey or chicken, tomato, watercress, cucumber, and cabbage.
Pasteles de carne: meat pies filled with beef, potatoes, and carrots, wrapped in corn dough and fried.
more....

Specialities


• Chicken served in a peanut butter or cream sauce with rice or boiled plantain.
Meat or fish grilled with crushed pumpkin seeds served in leaves.
Cassava is a staple food, often served with fish or meat.
Sweet potatoes, yams and plantain are all popular ingredients.

National drinks:
• Malamba (local sugar cane brew).
• Osang (African tea).
Beer and palm wine are produced locally.
Skillet chicken and rice
more....
Local Eritrean food, famous the world over for its delicious spicy dishes of meat and vegetables served on large spongy pancake called injera, the staple made from teff, wheat or sorghum. Injera is eaten with stew made from meat, fish, vegetables, or any combination of these. Meat or fish stews are called zigini.
The main traditional food in Eritrean cuisine is tsebhi (stew), served with taita (flatbread made from teff, wheat, or sorghum), and hilbet (paste made from legumes; mainly lentil and faba beans).
Roasted brussels sprouts with red pepper
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The most typical foods in Estonia have been rye bread, pork, potatoes and dairy products. Estonian eating habits have historically been closely linked to the seasons. In terms of staples, Estonia belongs firmly to the beer, vodka, rye bread and pork "belt" of Europe.

sauerkraut, jellied meat and blood sausage are typical Estonian foods.

Apple coffee cake
Roasted brussels sprouts with red pepper
more....
The cuisine of Ethiopia is a rich and diverse culinary tradition that reflects the country’s history, culture, and geography. Some of the most common dishes in Ethiopian cuisine are:

Injera: A sour, tangy flatbread made from teff, a gluten-free grain. Injera is used as a base, utensil, and plate for various stews, salads, and vegetables.

Wot: A spicy stew that can be made with chicken, beef, lentils, or other ingredients. Wot is seasoned with berbere, a blend of chili powder and other spices, and cooked slowly until thick and flavorful.

Shiro: A vegetarian stew made from chickpeas and broad beans, often eaten during fasting days by Orthodox Christians. Shiro is creamy, mild, and usually served with injera or bread.

Kitfo: A dish of raw or lightly cooked minced beef mixed with clarified butter and spices. Kitfo is considered a delicacy and often eaten with cheese and greens.

Tibs: A dish of sautéed meat, usually lamb or beef, with onions, peppers, and herbs. Tibs can be served hot or cold, and sometimes with awaze, a spicy sauce made from berbere and honey wine.

Ethiopian cuisine is also known for its beverages, such as tej, a fermented honey wine, tella, a traditional beer made from grains, and buna, a strong coffee served with sugar and popcorn.
Berbere - Ethiopian spice mix
Berbere lentils
Ethiopian injera pancake
Grilled cauliflower with red chili zhug yogurt - black garlic - hazelnut dukah and mint salsa verde
more....
The Falkland Islands is an archipelago in the South Atlantic Ocean on the Patagonian Shelf.

The principal islands are about 300 miles (483 kilometres) east of South America's southern Patagonian coast.

The Falkland Islands are a self-governing British Overseas Territory.
Under the 2009 Constitution, the islands have full internal self-government;
the UK is responsible for foreign affairs, retaining the power "to protect UK interests and to ensure the overall good governance of the territory".

Fish and chips: Just as in Britain, fish and chips is an incredibly popular meal in the Falkland Islands and Stanley, the nation's capital, has its own fish and chip shop.
Lamb, mutton and beef:
The Falkland Islandsare known for organic meat that is ranched on the plains of the islands.
Caribbean conch stew
Fish and fungi
Fried chicken
more....
The Faroe Islands, a mountainous archipelago two hundred miles north of Scotland, has a landmass of only five hundred and forty square miles, and is sparsely populated with fifty thousand people and seventy thousand sheep.
Fermented food is maybe the most important cultural heritage.

Among the prominent ingredients are lamb, fish, shellfish, seaweed, and root vegetables, potatoes and turnips.

Thanks to a perfect combination of constant low temperatures and wind, and high concentration of salt in the air, the Faroese developed a salt-free method for preserving meat and fish: ræst.

This tradition (which translates to fermentation) involves hanging meat and fish out in the open, then in drying houses, where time and the natural elements work their magic.
Caribbean conch stew
Fish and fungi
Fried chicken
more....
Fiji's traditional cuisine relies heavily on foods available naturally on the island. As a result, their delicious dishes are usually made from fish and seafood, coconuts, root vegetables such as sweet potatoes, cassava and breadfruit and other crop vegetables, citrus fruits and some chicken, pork and lamb.

1. Chicken Curry
2. Cauliflower and Canned Salmon
3.
Sehna
4. Raita & Lassi
5.Kheer (Indian Rice Pudding) & Sonth
6.Vakalolo
7.Coconut Chutney
8. Jalebi, Lakadi & Barfi (Burfi)
9. Alu Bhindi (Okra and Potato) Curry
10. Roti
11. White Snapper in Tomato Sauce
12. Potato/Eggplant/Greenpeas
13. Chicken Palau (Pulao)
14. Kathar or Green Jackfruit
15.Bara
16. Roat (for Pooja))
17.Murku
18. Payasam (dessert)
19.Sev
20. Chicken Liver Curry (and/or Chicken Giblet Curry)
21.Khichdi
22. Coconut Gujia
23. Suji Laddoo
Fijian cassava cake
Spicy coriander chicken salad
more....
Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental style cooking.
Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms. Evacuees from Karelia contributed to foods in other parts of Finland.
Finnish foods often use wholemeal products (rye, barley, oats) and berries (such as bilberries, lingonberries, cloudberries, and sea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink or in various recipes. Various turnips were common in traditional cooking, but were replaced with the potato after its introduction in the 18th century.

Here are some typical Finnish dishes: Karjalanpiirakka (rice pies)
Ruisleipa (rye bread)
Leipajuusto (bread cheese)
Kalakukko (fish pie)
Korvapuusti (cinnamon buns)
Lihapullat (Finnish meatballs)
Graavilohi (cured salmon)
Mustikkapiirakka (blueberry pie)<
Apple blueberry crisp
Apple fritters
Baked salmon fillets
Baked salmon in the swimming position
Baked whole salmon
Blinis
more....
French cuisine has been declared a “world intangible heritage” by UNESCO.

Whether it's a simple baguette, croissant or a classic dish like steak frites (steak and fries) or Moules Marinières, a French dish from Normandy and many other regional specialties, French food always has a gourmet feel to it.
The French have always been proud of their sophisticated way of cooking.
Fertile soil provides fresh fruits, vegetables, herbs, grains, and meat, nearly year-round. The soil is also suitable for growing grapes, which are used for making some of the finest wines in the world.
Food and alcohol play important roles in French society the way a person eats often reflects their French heritage, region of birth, social status, and health.
Welcome to the cuisine of France and its Epicurien style. French cuisine has been declared a “world intangible heritage” by UNESCO.

Whether it's a simple baguette, croissant or a classic dish like steak frites (steak and fries) or Moules Marinières, a French dish from Normandy and many other regional specialties, French food always has a gourmet feel to it.
The French have always been proud of their sophisticated way of cooking.
Fertile soil provides fresh fruits, vegetables, herbs, grains, and meat, nearly year-round. The soil is also suitable for growing grapes, which are used for making some of the finest wines in the world.
Food and alcohol play important roles in French society the way a person eats often reflects their French heritage, region of birth, social status, and health.
Welcome to the cuisine of France and its Epicurien style.
Allumette potatoes
Almond génoise
Almond pie crust
Almond strawberry cake
Almond tartlets
Almond tuiles
more....
Seafood is a centerpiece of food in French Guiana, as the colony has a coastline with access to plenty of fresh fish from the Atlantic Ocean and Caribbean Sea. Abundant fresh vegetables and fruit feature in the country’s main dishes, plus plenty of hot peppers and spices to add flavor, such as allspice, belimbi and cayenne, the namesake spice of the French Guyanese capital. Local chefs use these spices not only for flavor but also to add color in a dish's presentation.
French Guyanese dishes tend to mix several ingredients all in one, combining meats, produce and carbohydrates. Curry recipes and fricassees are examples, commonly seen throughout the nation.
French Guianan Cuisine or Guianan Cuisine is a mixture of French, Bushinengue, and indigenous cuisines, supplemented by influences from the cuisines of more recent immigrant groups. Common ingredients include cassava, smoked fish, and smoked chicken.
Mussels in mustard sauce
Pizza margherita
Tahiti tuna ceviche
more....
Cuisine is influenced by the cooking of
France
Tahitian food is a fairly balanced melange of French, Chinese and Polynesian influence.
Ma’a Tahiti, traditional Tahitian food, is a mix of starchy taro and uru (breadfruit), raw or cooked fish, fatty pork, coconut milk and a few scattered vegetables.
Tuna, bonito, wahoo, swordfish and mahi mahi – dorado) and lagoon fish (parrotfish, jackfish and squirrelfish) feature prominently in traditional cuisine. Poisson cru (raw fish in coconut milk) is the most popular local dish, though fish is also served grilled, fried or poached.
French Polynesia is dripping with tropical fruit, including mango, grapefruit, lime, watermelon, pineapple and banana. Pamplemousse (grapefruit) is the large, sweet, Southeast Asian variety. Another Southeast Asian introduction, is a red spiny-skinned cousin of the lychee.The
Rambutan
Mussels in mustard sauce
Pizza margherita
Tahiti tuna ceviche
more....
Gabonese food is a distinctive and delicious blend of traditional African ingredients and French flavours, though it jostles for space on local menus with Senegalese, Cameroonian and Congolese dishes, which are commonly served here.

Meals typically consist of meat or fish served with stewed vegetables and a sauce, generally sporting very hot chilli flavours. Having maintained strong links with France since independence, French staples such as croissants and baguettes can be found in the cities.

In more rural areas of the country, dishes tend to be simpler, relying on cassava, rice or yams. Bush meat such as monkey and antelope has been a traditional part of the Gabonese diet.

Specialities

Braised fish: Bass or red fish braised with chilli flavours and served with rice or French fries.Gabonese food is a distinctive and delicious blend of traditional African ingredients and French flavours, though it jostles for space on local menus with Senegalese, Cameroonian and Congolese dishes, which are commonly served here.

Meals typically consist of meat or fish served with stewed vegetables and a sauce, generally sporting very hot chilli flavours. Having maintained strong links with France since independence, French staples such as croissants and baguettes can be found in the cities.

In more rural areas of the country, dishes tend to be simpler, relying on cassava, rice or yams. Bush meat such as monkey and antelope has been a traditional part of the Gabonese diet.

Specialities

Braised fish: Bass or red fish braised with chilli flavours and served with rice or French fries.

Skillet chicken and rice
more....
Traditional Gambian dishes cooked in homes are mostly rice, the staple food, with a covering of various spicy sauces as on the right. However, steamed millet, couscous, cassava is also eaten. The defining ingredients for these various dishes are either peanut butter paste (Domoda), ladies fingers (Okra), palm oil (chew deu terr) or edible leaves such as spinach or cassava leaves. Very popular among poor families is Mbahal which is rice mixed with grated peanuts, dried fish such as bonga. Many of these dishes are also common to Senegalese cooking as both countries have common cultural ties.
Some of the best known authentic dishes are 'Domoda' (peanut butter sauce), 'supakanja' (okra stew), 'benachin' (Jolof Rice), 'Chere' (couscous type millet), chicken 'Yassa' (fried chicken in onions).
more....
Given its proximity to Russia, it might be tempting to dismiss Georgian food as heavy, stodgy and bland. But nothing could be further from the truth. As any traveller to Georgia will tell you, the country’s unique cuisine, wine culture and the ritual of the supra (Georgian feast) are all highlights.
Georgian cooking is influenced by its Persian and Turkish neighbours to the south. Georgian cooking also features loads of fresh herbs and some of the tastiest locally grown produce you’re likely to encounter anywhere in the world. .
Georgia’s most recognisable dish, khinkali, is something of a hybrid between Russian pelmeni, ravioli, and Chinese soup dumplings. .
Some of the food specialties of Georgia are: .
Badrijani nigvzit: chargrilled eggplant with a walnut paste that’s flavoured with blue fenugreek, tarragon vinegar, and dried marigold. .
Khachapuri, an open cheese pie, is one of Georgia’s more creative bread dishes. .
Kharcho is typically made with beef, plum puree and ground walnuts, which gives the sauce a complex sweet-and-sour taste and a beautiful nutty texture. .
pkhali, a vegan dish made from finely chopped beetroot, nettles, cabbage, spinach, and other leafy vegetables. Combined with crushed walnuts, garlic and fresh herbs for flavour, pkhali is like a cross between a cold salad and a dip.
Chikhirtma: Georgia’s answer to chicken soup.
Lobio: A stewed kidney beans that comes with all the trimmings – pickles, fresh spring onion, and mchadi corn bread.
Khachapuri cheese bread
more....
Regional Specialties
Each region in Germany has its own specialties and variations. The southern region of Germany share many specialties that reach over to Austria and Switzerland. In the southwest, cooking is greatly influenced by French cooking. Cooking in the eastern region has more of an Eastern European flavor. There are also foods that are shared by all regions, but prepared differently.

Germans love rich, hearty cuisine, though each area of Germany has its own definition of what a traditional meal looks like.
Pork is the most consumed meat, according to the German Food Guide. Schweinshaxe (braised pork hock) and Saumagen (pork stomach) are a couple of traditional pork dishes.
Bratwurst, a form of sausage, is closely associated with German food. Cabbage, beets, and turnips are commonly incorporated into meals, as they are native to the region, and potatoes and sauerkraut are also stars of German cuisine.
Almost everything begins with bread in Germany, but there are a lot of wonderful things to put on it. Sausage is definitely well associated with Germany and for good reason. Each region, and even each city, will have a particular type of Wurst that is “theirs” though the regional variations can be found all over.
Apple and curry soup
Apple cake
Apple sauce cake
Apple strudel
Banana cake
Bee sting cake or bienenstich
more....
The typical Ghanaian staples in the south include cassava and plantain, FuFu, Kinkey and Bankou.
In the northern parts of the country, their main staples include millet and sorghum. Yam, maize and beans aroused across the country as staple foods. .
Crops such as peanuts and Coco-Yam are also important in the local cuisine. .
With the advent of modernization and colonialism, imported crops such as rice and wheat have been increasingly incorporated in Ghanaian cuisine. .
Codfish acras
Jollof rice
Peri peri sauce
Shito pepper sauce
Skillet chicken and rice
more....
In general, Gibraltan food is a combination of British, Maltese, Italian and Spanish influences though it is rare to find it in restaurants and cafés. The most common specialities in Gibraltar are spinach tortilla, calentita and panissa. The last two are both like quiche but made from chick pea flour.
Basic hummus
Calentita (gibraltarian chickpea bread)
Chickpea pizza
Paella valenciana
Spanish fish stew
more....
Cuisine is influenced by the cooking of
Mediterranean
Greek cuisine has been greatly influenced by both Eastern and Western cultures. Fresh vegetables, fishes & seafoods play a significant role in the dishes mostly because of its long coastline while meat is treated as less popular, with the exception of lamb.
And that type of cuisine is in line with the Mediterranean diet.
The Mediterranean diet is a diet inspired by the eating habits of Greece, Southern Italy, and Spain. The principal aspects of this diet include proportionally high consumption of olive oil, legumes, unrefined cereals, fruits and vegetables, moderate to high consumption of fish, moderate consumption of dairy products (mostly as cheese and yogurt), moderate wine consumption, and low consumption of non-fish meat products.
Apple strudel
Apple strudel with cranberry sauce
Apple strudelettes
Avgolemono - Greek egg lemon chicken soup
Baked cod greek-style
Baklava
more....
Meat from marine mammals, game, birds and fish has been the main ingredient in Greenlandic food for generations.
The nearby sea offers an impressive bounty of diverse fish species and Arctic mammals from which much of Greenlandic food is derived.
With harsh climates, practically no trees, near-barren land and 2.1 million square kilometers covered in glacial ice, traditional Greenlandic cuisine has been shaped by dire environmental conditions and lack of easy access.
The national dish of Greenland is suaasat, a traditional Greenlandic soup. It is often made from seal, or from whale, reindeer, or seabirds.
From whale meat and blubber to seal, muskox, and eider duck, sifting through traditional Greenlandic cuisine might feel like running down an endangered species list and is no doubt a challenge for vegans.
Cod fritters
Cold smoked seal loin
Lamb stew
more....
Grenada's national dish is called "Oil down". It is a simple, delicious and robust dish, which is very popular in local restaurants. It's a hearty onepot meal of salted meat, chicken, dumplings, breadfruit, callaloo - made from young dasheen leaves and other vegetables.
• The list of foods are
• Fried Bake and Saltfish.
• Lambie Souse.
• Callaloo Soup.
• Pelau.
• Roti.
• Crab Back.
• Curry Goat.
more....
Cuisine is influenced by the cooking of
France

National Dish of Guadeloupe: Porc Colombo The seasoned pork is stewed with green pepper, chopped onion, garlic, sweet potato, diced tomato, and spicy seasoning peppers.
Savoury food.
• Fish cooked with lime juice on a barbecue (Vivaneau, shark, marlin) .
• Lobster and ouassou (a kind of springwater shrimp) .
• Stuffed earthly crabs.
• Chicken or lamb cari (dish based on massala) .
• Calalou (mashed vegetables) .
• Féroce (mixture of cod and “avocat”) .
• Bébélé (traditional dish in Marie-Galante inspired by African tradition)
Caribbean salmon fillets en papillotte
Codfish acras
Feroce avocat
Sorbet doudou maracudja
more....
Some Guamanian meat dishes include short ribs and Chicken kebabs. For breakfast, Guamanian people usually eat fresh fruit, especially mango.
Red Rice (Hineksa’ Agaga’)
A flavorful blend of seasoned rice colored with annatto seeds from the achote plant. Although rice has been a staple in the Chamorro diet for hundreds of years, it was not prepared using the achote seed until Spanish settlers introduced the plant to Guam. Achote releases a dye when soaked in water, which is then mixed with rice to give a distinct orange color. Other ingredients are often added including bacon, onion, garlic, and peas.
Chicken Kelaguen (Kelaguen Mannok)
A popular dish at almost all get-togethers characterized by a technique used in preparing chopped meats with lemon juice, salt, grated coconut, and hot red peppers. Kelaguen – which can be made using chicken, beef, shrimp, or even Spam® - is similar to chicken seviche but without the cilantro leaves.
Chamorro Barbecue
A staple on the fiesta table, most of the time, ribs and chicken are marinated for 3-4 hours in a soy sauce and vinegar mixture, then seared on an open grill over charcoal or tangan tangan wood embers.
Finadenne
A basic condiment used in Chamorro cuisine, the favorite sauce is prepared by mixing soy sauce, vinegar or lemon juice, chopped white onion, and fresh chili peppers. It can be spooned over food – especially meat – or used as a dipping sauce.
Cucumber Salad
A favorite among Chamorros, this dish takes a popular Guam vegetable and soaks it in finadenne’, bringing a tangy flavor to cucumbers.
Red Velvet Cake A lush Southern delicacy from the United States that has found its way to Guam. As the Chamorros enjoy great food, this dessert has found its way to most functions on the island.
more....
Traditional Guatemalan Food Guatemala does not have a single standout national dish, but several foods feature in everyday diets. Almost all dishes include some form of black beans, white rice and corn tortillas. Breakfast often combines the aforementioned elements with scrambled eggs and fried plantains.
Three of the main Guatemalan dishes are:
• Chiles Rellenos: Chile peppers stuffed with rice, cheese, meat, and vegetables. They are served with tortilla and tomato sauce.
• Chicken Pepian: Chicken in spicy pumpkin and sesame sauce. This is the national dish of Guatemala.
• Kak’ik: A traditional Mayan turkey soup, with spices like coriander, achiote, and chile peppers.
Acaraje - black-eyed pea fritters
Banana soufflé
Buñuelos
more....
Dishes traditional in Guernsey cuisine are the Guernsey gâche, a rich fruit bread, gâche mêlaïe, apple pudding, bean jar, a type of cassoulet of pork and beans, and conger soup.
Home made ice creams, freshly caught crab and indulgent Sark butter spread with jam - Islander are passionate about their food and it's easy to see why. Rich in nature ingredients, Guernsey is renowned for its local produce that’s sourced straight from the ocean (or farmer’s soil) and served straight to your plate.
more....
Guinean cuisine includes these Notable dishes
• Fou fou, also known as To, is a savory pastry with okra sauce.
• Bouille.
• Boiled mango.
• Fried plantain.
• Patates, fried sweet potatoes.
• Pumpkin pie.
• Sesame cookie.
• Tamarind drink.
Skillet chicken and rice
more....
Guinea-Bissau's few hotels and restaurants offer excellent food, though some places are expensive. The food in Guinea-Bissau is African in nature but has been influenced by the Portuguese. Rice is a staple near the coast and in the interior staples are cassava, yams and maize. Generally the seafood is very good. Cashew nuts are abundant and grown for export.

Specialities


Jollof rice: Rice cooked with palm oil, tomato paste and onions, to which other vegetables and meat or fish are added.
Egusi soup: Soup thickened with the ground seeds of squashes. It usually contains green vegetables and sometimes tomatoes and onions.
Yassa chicken: Common across West Africa, this dish features chicken cooked in an onion and tomato sauce.
Fried cassava: Deep-fried yucca or cassava makes a tasty treat.
Fish stew: A Portuguese inspired dish of seafood in a salty broth.
Avocados with tuna: A salad of avocado, tuna and tomatoes.
Grilled prawns: Particularly common by the coast.
Ravias: Portuguese inspired cinnamon cookies, often sold in bakeries.
Cashew nuts: Delicious and plentiful in season, sometimes made into juice.
Cana de cajeu: Rum made from the fruit of the cashew.
Palm wine: Commonly made in rural areas. Alcohol levels depend on how long it has been left to ferment. It tastes better than it smells.

Skillet chicken and rice
more....
the national food of Guyana? pepperpot Along with chicken curry, and cook up rice, pepperpot is one of Guyana's national dishes. Pepperpot is a stewed meat dish, strongly flavoured with cinnamon, cassareep (a special sauce made from the cassava root) and other basic ingredients, including Caribbean hot peppers.
Guyanese food is simple, earthy, tasty and comforting. It is quite similar to that of the rest of the Anglo Caribbean countries such as Antigua, thanks to a similar ethnic mix. Indeed, the food reflects the varied culture of the country, whose inhabitants are of African, Creole, East Indian, Amerindian, Portuguese, Chinese and even European (British) descent, and its colonial history.
more....
The Best Traditional and Contemporary Haitian Foods
• Labouyi Ble – A Typical Haitian Porridge.
• Lambi Guisado – Spicy Stewed Conch.
• Joumou – Yellow Pumpkin Soup.
• Kibi – A Spicy Party-Appetizer with Meat.
• Lalo Legume – Another Common Haitian Food with Jute Leaves.
• Mayi Moulin – Staple Haitian Cornmeal Dish.
• TomTom ak Kalalou – A Vegan Dish with Breadfruit & Okra.
more....
Cuisine is influenced by the cooking of
Germany
Belgium
The more well-known Dutch dishes are generally filling and warm due to the Netherlands’ cold winter. Here are some well-known, traditional Dutch dishes:

AVG’tje

This standard term for a Dutch dinner stands for Aardappel, Vlees, Groenten, or potato, meat and vegetables. A lot of Dutch households tend not to go for an existing dish, so much as a combination of these basic essentials.

Pea soup / snert

Pea soup is a thick, hearty split pea soup with sausage and vegetables, often consumed during winter. A day after preparation, the soup has thickened and more meat is added, after which it becomes snert.

Hutspot

Potato, carrot and onion mash, often eaten in winter, usually with meat on the side.

Green peas soup
more....
A typical meal in Honduras usually includes rice, beans, tortillas, some kind of grilled meat such as chicken, pork or beef, and a salad. You will find some variations on the Caribbean coast or in the Bay Islands.
Carneada is unofficially an official dish of Honduras and while it is usually associated with special occasions, you can find it in many Honduran restaurants. It is usually served with salsa, sweet plantains, salty cheese, beans and of course, tortillas.
more....
Cuisine is influenced by the cooking of
China
United-Kingdom
Japan

Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines (especially British cuisine) and non-Cantonese Chinese cuisines (especially Hakka, Teochew, Hokkien and Shanghainese), as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce. From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food and dining in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of "Gourmet Paradise" and "World's Fair of Food".
As Hong Kong is Cantonese in origin and most Hong Kong Chinese are immigrants or descendants of immigrants from Cantonese-speaking regions of China, the food is a variant of Cantonese cuisine – almost all home-cooking and much of the dine-out fares, from restaurant to bakery, are Cantonese or heavily Cantonese-influenced. Most of the celebrated food in Hong Kong such as the wife cake, roast duck, dim sum, herbal tea, shark's fin and abalone cooking, poached chicken, and the mooncake, and others, originated in nearby Guangzhou, and dai pai dong was an institution adopted from the southern Chinese city. As in the parent cuisine, the Hong Kong Cantonese cuisine accepts a wide variety of ingredients, a lighted seasoned taste. Unlike Guangzhou, the uninterrupted contacts Hong Kong has with the West has made it more susceptible to Western influences, and has produced favourites such as egg tarts and Hong Kong-style milk tea.
General tso chicken
Kung pao tofu
Steamed bbq pork buns
Sticky tofu stir-fry
Stir-fried chicken thighs
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The Best Traditional and Contemporary Hungarian Foods
Gulyás. Also known as: goulash – the national dish of Hungary is a rich stew made of meat and vegetables, and with lots of paprika. Traditionally, it is made from beef, but you can also find goulash made from pork or chicken.
The typical Hungarian dishes/food
• Goulash (gulyás)
• Fisherman's soup (Halászlé)
• Főzelék.
• Somlói Galuska.
• Pörkölt and Paprikás.
• Dobos Torte.
• Töltött Káposzta (stuffed cabbage leaves)
• Kürtös Kalács.
Barbecued pork steaks
Roasted brussels sprouts with red pepper
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The roots of Iceland’s cuisine come from the Scandinavian cuisine after Norse Vikings settled here during the 9th century and onwards.
In the past, resources in Iceland were few and far between; the lack of sunlight severely limited fishing and hunting options, and the island’s isolation under the Arctic Circle made the importation of goods and food items difficult at best.
For centuries, therefore, Icelanders maintained a simple diet that reflected the harsh natural circumstances in which they struggled to survive.
However, the key elements of the Icelandic diet have changed very little since the country’s settlement over a thousand years ago, with the most popular dishes still being fish, lamb and the Icelandic skyr. Skyr is an Icelandic dairy product, and it’s been a provision of Icelanders for nearly 1,000 years.
Considering the lack of ingredients in Iceland, with the land being barren and infertile, Icelanders have always had to get creative when it comes to cooking.
Although it is not eaten quite as much today, dried stockfish using fresh fish, mainly haddock, Atlantic wolffish or cod remains one of the most popular dishes of the old Icelandic tradition.
Along with the fish, sheep have been the lifeblood of this nation since its arrival with the Vikings.Still today you can find traditionally cured meat in grocery stores and restaurants
Baked cod greek-style
Baked salmon fillets
Basic crepes
Beer-batter cod fillets
Cod and potato chowder
Cod fillets florentine
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There’s astounding complexity in the flavor profiles of Indian dishes, from the simplest snacks to the most elaborate of special-occasion feasts, and in the diversity of countless regional and local versions of the national cuisine.
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Spices are at the heart of almost any Indian dish.
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Masala is a premade blend of spices used in many main dishes and sauces. In Indian cuisine, spices complement each other; recipes are developed so that no particular spice or flavor stands out or overpowers other flavors. Some of the most popular Indian dishes are:
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1. Biryani. It is a mixed rice dish which can include any kind of meat, eggs or vegetables.
2. Dosa.
3. Butter chicken/Butter paneer.
4. Tandoori meats, vegetables and bread.
5. Samosas.
6. Chaat.
7. Daal Makhni.

Kadai is the Hindi name for a wok. It is a versatile pan that is used to cook almost every Indian meal. It has evolved through time! Kadai is considered one of the most essential Indian cookware.
Black beluga lentil and coconut curry soup
Chickpea salad
Curried lamb
Indian Fish and potato tikkis
Naan
Punjabi samosa
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Two foods adored by Indonesians are tempeh – fermented soybeans usually found in block form that are high in protein and fibre – and krupuk, or deep fried crackers, made from prawn, seafood or vegetables, which are eaten at the start of a meal.
With 6,000 islands, there are many regional specialties, but wherever you are in Indonesia, most meals, including breakfast, are based around rice. Literally meaning "fried rice", nasi goreng is considered the national dish . It is a meal of stir-fried rice spiced with kecap manis (sweet soy sauce), shallot, garlic, tamarind and chilli and accompanied by other ingredients, mainly egg, chicken, prawns or salted dried fish.
Some of the intense flavour in Indonesian food comes from very sweet and sour ingredients – such as the thick sweet soy sauce called kecap manis, which is used in countless dishes. The sour notes in the cuisine come from tamarind and lime and the aromatics from shallots, ginger, galangal, pandan, turmeric, lemongrass and lime leaves.
Asian-style halibut in parchment
Beef satay
Broiled fillets of salmon with ginger cream
Coriander-pepper pork chops
Nasi goreng
Rambutan fruit smoothie
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Iran's culinary culture has historically interacted with the cuisines of the neighboring regions, including Caucasian cuisine, Turkish cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and Russian cuisine

Typical Iranian main dishes are combinations of rice with meat, vegetables, and nuts. Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried lime and other sources of sour flavoring, cinnamon, turmeric, and parsley are mixed and used in various dishes.
A typical and traditional meal in Iran. Lamb, minced or in chunks, is the most popular meat you'll find in Iranian kebab. Chicken and beef also make a frequent appearance. In Iran, kebab skewers are often served alongside grilled tomatoes, a healthy plate of rice and flat bread, and raw onions.
Majadra lentils and rice
Scrambled eggs with caviar
Tah-dig persian saffron rice
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The cuisine of Iraq is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent1. It is influenced by Persian, Turkish, and Arab cuisines, and reflects the natural and historical diversity of Iraq.

Some of the most popular Iraqi foods are:
Masgouf (مسگوف): The national dish of Iraq, a grilled fish seasoned with salt and pepper, and served with pickles and cardamom tea.
Iraqi Dolma (دولمة): Stuffed vegetables, such as grape leaves, Swiss chard, eggplant, zucchini, and onion, cooked in a tomato-based sauce with pomegranate molasses and lamb meat.
Kleicha (كليجة): The national cookie of Iraq, a sweet pastry filled with dates, nuts, or coconut, and flavored with cardamom, rose water, and sesame seeds.
Iraqi cuisine also features a variety of rice dishes, breads, soups, stews, salads, and desserts, as well as dates, which are a staple fruit and a major export of the country.
Iraqi food is usually not very spicy, but it is rich in herbs and spices, such as cumin, coriander, mint, dill, cassia, and saffron. Iraqi cuisine is a reflection of the long and diverse history of Iraq, and a source of pride and joy for its people.
Majadra lentils and rice
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The Irish foods specialties are
• Soda bread. Every family in Ireland has its own recipe for soda bread
• Irish stew.
• Colcannon and champ.
• Boxty.
• Boiled bacon and cabbage.
• Smoked salmon.
• Black and white pudding.
Apple herbert
Apple-oatmeal crisp with irish whiskey cream
Beer-batter cod fillets
Blarney stone cookies
Blueberry-rum cobbler
Boxty potato cakes
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The Isle of Man is famed for many traditional dishes - particularly various seafood and bonnag recipes. Historically, the foods of the Isle of Man island has been Spuds and Herrin, or Priddhas an' Herrin', which consists of boiled potatoes and herring.
Nowadays, the preferred national dish is "chips, cheese and gravy"
Cheese has also been a particular success, with smoked and herb-flavoured varieties.
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List of Israeli dishes
• Falafel- Deep fried ball made of ground chickpeas or fava beans
• Kubba bamia - Kubba made of semolina or rice and okra cooked in a tomato stew or soup
• Kubba seleq - Kubba Stew or Soup made of Beet
• Kebab - minced lamb, beef or chicken flavored with parsley or coriander, spices, nuts and date, pomegranate, tamarind or carob molasses
• Shashlik
• Kufta - meatballs made of minced meat, spices and herbs cooked in tomato sauce, tamarind or date molasses alongside beans, peas, vegetables, etc.
• Bamia - Okra stew cooked in hot tomato, pomegranate or tamarind sauce with onions, served with meat and rice
• Skewered Goose Liver - flavored with spices.
• Tilapia - St. Peter's fish, eaten in Israel and especially in Tiberias fried or baked spices.
• Denesse - in the coastal region is baked in the oven with yogurt, tomatoes, garlic, dried mint and cucumbers, it is also fried.
• Merguez - North African spicy sausage, mainly grilled in Israel
• Moussaka - oven-baked layer dish of a ground meat and eggplant casserole
• Shakshouka - a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin
• Schnitzel - Fried chicken with breadcrumbs or flour, in the flour version the chicken can be flavored with lemon juice, turmeric, cumin, sumac, paprika and more.
• Brik
• Ktzitzot Khubeza - a patty made of mallow, bulgur/bread crumbs, eggs, onion, olive oil
• Malawach - Big bread eaten with fresh grated tomato and skhug
• Hamin - variety of Shabbats stews
• Jakhnun - Pastry served at Shabbat morning with fresh grated tomato and skhug, eaten for breakfast especially in Shabbath
• Ziva - puff pastry topped with sesame seeds and filled with cheese and olives
• Ptitim
• Couscous
• Mujaddara - Lentil and bulgur casserole
• Orez Shu'it - white beans cooked in a tomato stew and served on rice
• Gefilte fish - such as carp, whitefish, or pike, which is typically eaten as an appetizer. It is a dish traditionally served by Ashkenazi Jewish households.
• Burgul - cooked in many ways.
• Kishka - in Israel it is available in the frozen-food section of most supermarkets.
• Macaroni Hamin - is a traditional Sephardic Jerusalemite dish originally from the Jewish Quarter of the Old City of Jerusalem.
• Khachapuri - bread filled with eggs and cheese.
Baba ganoush
Buñuelos
Challah bread
Chicken couscous
Chickpea pizza
Chickpea salad
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While many countries have local culinary styles that differ from region to region, in Italy these differences are much more pronounced. This is not surprising considering the shape of the country – long and narrow, surrounded by the sea and with big mountains in the North.
Add to that the fact that Italy became a unified nation only in 1861, after having mainly been a confederation of states for the previous thousand of years, and this diversity becomes even more obvious.
The Italian menu is typically structured in much the same way all over Italy, with an antipasto, primo, secondo and dessert.
Typical Italian foods and dishes include assorted appetizers (antipasti misti), all types of pasta, risotto and pizza, soups (minestroni and zuppe) and delicious meat and fish dishes.
The main regional differences are in the sources of carbohydrates, the origin of the proteins and the choice of vegetables or contorni (side dishes).
Almond sherry ice cream with honeyed figs
Amaretto fruit bread
Apricot tart
Apricot-orange shortbread bars
Asparagus mimosa
Asparagus with cream cheese and prosciutto
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Barbecued or Grilled Fish or Chicken
A marinated and well seasoned fish or chicken grilled or barbecued served with a mix of tomatoes and onions, what Ivorians call: Poulet (Chicken) or Poisson braisé (Fish).
Peanut Butter Stew With White Rice Flavourful from the pepper, tomatoes, sometimes okra and other vegetables that compose the stew and of course the peanut butter, this dish is perfect with white rice.
Kedjenou With White Rice The name may sound as original as the preparation itself yet it’s such a simple, delicious and most of the time highly spiced meal. It’s a dish usually made with chicken slowly cooked with different vegetables in a stew and sometimes sealed with banana leaves.
Foutou with Palm Oil Nut Sauce
Foutou is thick and heavy paste made of boiled then pounded plantains or yams.
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Jamaican cuisine includes a mixture of cooking techniques, flavours, spices and influences from the indigenous people on the island of Jamaica, and the Spanish, Irish, British, African, Indian and Chinese who have inhabited the island.
Jamaican cuisine includes various dishes from the different cultures brought to the island with the arrival of people from elsewhere.
Popular Jamaican dishes include curry goat, fried dumplings, ackee and saltfish (cod). Jamaican cuisine has been adapted by Irish, African, Indian, British, French, Spanish, and Chinese influences. Jamaican patties and various pastries and breads are also popular as well as fruit beverages and Jamaican rum.
Barbecued pork loin
Caribbean conch stew
Jamaican pumpkin soup
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Traditional Japanese Dishes

Sushi
Sushi is one of the best known Japanese foods around the world.
Sushi usually refers to a dish of pressed vinegared rice with a piece of raw fish or shellfish, called a neta, on top. Sushi is generally eaten with soy sauce and wasabi.
Sashimi
Sashimi is is similar to sushi but without the rice, sashimi is raw fish sliced into easy-to-eat pieces. The high-quality of the fish caught in all regions of Japan makes it a great choice no matter if you are visiting Tokyo, Kyoto, or Hokkaido.
Just like sushi, diners can enjoy dozens of varieties of sashimi. Some of the most common and popular varieties are maguro and other tuna varieties, salmon, mackerel, and sea bream. You can also try clams, uni, or sea urchin, and salmon roe. Sashimi vs. Nigiri: What Are the Differences?

Sashimi and nigiri are both Japanese preparations of raw fish and seafood, but there are a few differences.
Serving: Sashimi is simply served as slices of raw fish, whereas nigiri is sliced raw fish served on top of a mount or ball of vinegared rice.

Classification: Since nigiri is served with vinegared rice, it is considered a type of sushi. Sashimi is a stand-alone dish, though sashimi (raw fish) is incorporated into many types of sushi.
Ingredients: Sashimi is always raw, whether it’s fish, seafood or another protein. Nigiri can include raw fish as well as cooked components, such as unagi (eel), tamago-yaki (cooked egg) or vegetables.
Portion: Sashimi includes multiple slices of one type of fish, whereas nigiri is a one-bite serving.
Presentation: Sashimi is served with seasonal garnishes and colors and textures that highlight the fish and add dimension to the plate. Nigiri is typically served without any additional garnishes or accompaniments.
Tempura
Tempura is a dish involving ingredients like seafood, meat, and vegetables covered in batter and deep-fried in oil. Tempura is generally dipped in a special sauce called tentsuyu before eating. Tentsuyu is a sauce made of broth from kombu or dried bonito, mirin, and soy sauce mixed at a ratio of 4:1:1 and cooked. You can add ginger or grated radish to your liking for a more refreshing taste. Soba - Buckwheat Noodles
Soba is a noodle dish made from buckwheat flour with water and flour, thinly spread and cut into noodles with widths of 1cm-2cm. After boiling the noodles in hot water, it is eaten dipped in cold soup, or by pouring hot soup over it. The sobatsuyu - sobajiru, made from kombu or dried bonito broth with seasonings like soy sauce and mirin, is crucial for having a delicious soba experience. Udon - Hearty Wheat Noodles
Udon is a unique dish known for its thick noodles. Udon is also a well-known traditional Japanese dish. The dough is made from flour and salt water that is well-kneaded and cut into noodles. After being boiled in hot water, much like soba, it is eaten in seafood broth soup, or by pouring soup and toppings like tempura on top of it. There is no one designated way to eat udon.
Onigiri - Rice Balls
Onigiri, also called omusubi, may just look like plain rice, but they often have a savory filling inside and are wrapped with a salty sheet of nori seaweed. They are made in bento lunches by families and often seen sold in convenience stores and supermarkets. This is a classic choice for a snack or light meal. Common flavors for onigiri include kelp, pickled plum (umeboshi), salmon, and bonito flakes. There are also many other flavors.
Yakitori - Grilled Chicken Skewers
Yakitori is a popular food where chicken is cut into small pieces, then placed on bamboo skewers and grilled. It is often found on the menus of izakaya and casual restaurants, making it a good option for a night out in Japan with friends. It is especially delicious when paired with alcohol. Also, if you go to a Japanese festival, there is a good chance that food stalls will be selling this classic dish.
Sukiyaki - Japanese Hot Pot
Sukiyaki is a one-pot dish cooked in a shallow iron pan, traditionally enjoyed in the fall and winter in Japan. It became popular in Japan around the 19th century. Made both in homes and available on menus at restaurants, it is a dish you will want to try when in Japan.
Sukiyaki is made with several different ingredients, like thin slices of beef, green onion, mushroom, tofu, and noodles. Diners prepare the dish themselves by boiling the ingredients in the pot. After the ingredients are cooked thoroughly, to eat sukiyaki in its conventional way, dip the meat or vegetable into a bowl of beaten egg. Note that there are regional differences in how sukiyaki is made across Japan, namely between the Kanto and Kansai regions. In Kansai, the meat is grilled before being boiled in the potOden - Simmered Ingredients
Oden is a dish of various ingredients simmered in broth. The ingredients are meant to bring out the flavor of the dashi (consisting usually of a mixture of seafood and kelp) and have a savory, salty taste. Oden has been eaten for a long time in Japan and is thought to have been first made during the Muromachi period (1336 – 1573).
Mild-tasting vegetables, tofu, and fish are common ingredients in oden. Daikon radish, a thick root vegetable, can be found at most shops with oden. Another popular choice is ganmodoki, a hearty mixture of tofu and vegetables made into a circular shape.
Miso Soup
Miso soup is another famous Japanese food, renowned for its great taste and health benefits. This soup is conventionally drunk accompanied by other side and main dishes. A traditional Japanese diet generally includes drinking miso soup daily.
Miso soup is made simply, with the fermented miso base, which has a flavorful taste full of depth, added to Japanese dashi (conventionally mixture of bonito and kelp). There are hundreds of regional varieties on miso soup, from simple soups with just seaweed and tofu to ones with crab and a variety of vegetables.
Miso paste itself comes in different types, from white, which has a sweet flavor, to a darker, saltier red. Be sure to enjoy authentic miso soup when you are in Japan. It is served at most Japanese restaurants in all price ranges; you will find miso soup with teishoku set meals as well as high-end kaiseki cuisine, and everything in between.
Ramen
(ラーメン, Shina Soba, Chūka Soba, Ramyeon, 라면)
Ramen is a noodle soup that first appeared in Japan in 1910, when Chinese cooks combined the noodles with a salty broth. These curly noodles were of bright yellow color and more elastic than the Japanese noodles prepared at the time – the dough was kneaded with a sodium carbonate-infused mineral water called kansui.
In 1958, its name was derived from the pronunciation of the Chinese word lamian (pulled noodles), and that same year, Nissin Foods produced the first-ever instant version of noodles with a chicken-flavored broth called Chickin Ramen.
Shortly after, the dish started to be exported around the world. Ramen should be cooked al dente and eaten quickly while it is still hot. It is not recommended to leave the noodles sitting in the broth for too long, as they tend to become too soft and mushy.
The dish can be either kotteri (rich) or assari/paitan (light), depending on the opaqueness and the heaviness of the broth which is usually made using animal bones or dried seafood mixed with onions, garlic, ginger, leeks, and mushrooms.
Two most famous types of ramen are ramen of Kyushu, prepared with a boiled pork bone broth called tonkotsu, and ramen of Hokkaido, made with a traditional seasoning called red miso.
Avocado Sashimi
Citrus kosho - japanese citrus chili paste
Crispy fried tofu katsu style
Edamame hummus with spiced pita chips
Fried banana wontons with custard sauce
Hokkaido brioche
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Surrounded on all sides by the sea, seafood is plentiful in Jersey. Mussels and Oysters are farmed on the south-east coast, there is a turbot farm in a Second World War bunker at St Catherine, and the orange pot-markers used by lobster fishermen to mark their pots can be seen around the coast. Two types of edible crab are caught around the Island - the smooth-looking Chancre Crabs and the spiky-looking Spider Crabs.
The green ormer, or abalone (Haliotis tuberculata) is a northeast Atlantic and Mediterranean species of sea snail.
They are ‘quintessentially Jersey and Guernsey’ and have been eaten by the natives of these islands for centuries. There are many ways to prepare and eat them. see the recipes at: Ormers - Abalone Recipes
Deep-fried cod patties
Mussel and scallop soup
Mussels mariniere
Rhubarb crisp
Steamed mussels in white wine
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The cuisine of Jordan is a part of the Levantine cuisine, which is influenced by the cultures and traditions of the Middle East, North Africa, Persia, and the Mediterranean.

Some of the common ingredients in Jordanian dishes are bread, rice, lamb, olives, olive oil, za’atar, yoghurt, tahini, garlic, onions, pickles, sage, and mint.
Some of the popular Jordanian dishes are:
Falafel: deep-fried balls or patties made from ground chickpeas and spices, often served with bread, salad, and sauces
Moutabel: a roasted eggplant dip with yoghurt, tahini, garlic, and lemon juice
Mansaf: the national dish of Jordan, consisting of lamb cooked in jameed (dried yoghurt) and served over rice with bread and pine nuts
Zarb: a Bedouin specialty of meat and vegetables cooked in a submerged oven called a taboon
Baklava: a sweet pastry made of layers of filo dough filled with nuts and soaked in honey or syrup
Baba ganoush
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The cuisine of Kazakhstan is the traditional food of the Kazakh people, who were nomadic herders for centuries. Their cuisine is based on meat, especially horse and mutton, and various milk products. They also use flour to make noodles, dumplings, and pastries. Some of the most famous dishes of Kazakh cuisine are:

Beshbarmak: This is the national dish of Kazakhstan, which means “five fingers” because it is eaten with the hands. It consists of boiled meat (usually horse or mutton) cut into pieces and served with a boiled pasta sheet and a meat broth called sorpa.
Quyrdak: This is a roast made from horse, sheep, or cow offal, such as kidneys, heart, liver, and other organs. It is diced and fried with onions, peppers, and herbs.
Qazy: This is a horse meat sausage that is considered a delicacy. It is smoked and dried, and then boiled or grilled before serving.
Mänti: These are dumplings filled with minced meat, onions, and spices. They are steamed or boiled and served with sour cream or butter.
Qurt: This is a type of cheese made from sour milk. It is dried and salted, and then shaped into balls or cubes. It is eaten as a snack or added to soups and salads.

Kazakh cuisine also has a variety of desserts, drinks, and breads, such as shelpek (flatbread), baursak (fried dough), irimshik (cottage cheese), shubat (fermented camel milk), and kumys (fermented mare’s milk)
Kazakh cuisine is rich in history and culture, and reflects the nomadic lifestyle of the Kazakh people. It is also influenced by the cuisines of neighboring countries, such as Russia, China, Uzbekistan, and Mongolia
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The Kiribati Archipelago is a group of Pacific islands that occupies part of this oceanic region called Micronesia. Kiribati (pronounced “Kiribas”), lying midway between Hawaii and Fiji, is one of the most isolated countries in the world. ... A former British colony, Kiribati attained independence in 1979
Kiribati traditional food is based on rice and fish, with the sashimi being as good and as fresh as it gets. The palu sami (a coconut cream-curry powder-taro leave-seaweed concoction) is a Kiribati specialty, also served with it with chicken or pork.
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Specialities

Flija: A pie made of thin pancake-like layers with a yogurt filling.
Raznjici: Grilled meat cooked on a skewer.
Hajvar: A red pepper relish, served mild or spicy.
Burek: Fine pastry layers stuffed with meat, vegetables and rice.
Cevapcici: A charcoal-grilled skinless sausage made from minced meat, garlic and spices.
Sarma or japrak: Meat and rice wrapped in vine or cabbage leaves.
Pljeskavica: A flavoursome, fast-food style meat patty encased in a bun.
Vranac wine: Grown mainly in the Rahovec region southwest of Pristina, this indigenous Balkan grape is among the oldest grape varieties in the world.
Turska kafa: Turkish coffee – thick, strong and sweet.
Rakija: A strong spirit usually made from grapes.
Slivovica: A potent plum brandy.
Boza: A thick, sweet drink made from malted corn and flour.
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Kuwaiti cuisine is an infusion of Arabian, Persian, Indian, and Mediterranean cuisines. A prominent dish in Kuwaiti cuisine is machboos, a rice-based specialty usually prepared with basmati rice seasoned with spices, and chicken or mutton. Seafood is a very significant part of the Kuwaiti diet, especially fish
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Traditional Kyrgyz food revolves around mutton, beef and horse meat, as well as various dairy products. The preparation techniques and major ingredients have been strongly influenced by the nation's historically nomadic way of life. Thus, many cooking techniques are conducive to the long-term preservation of food.
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Lao cuisine or Laotian cuisine is the national cuisine of Laos.

The staple food of the Lao is sticky rice (Lao: ເຂົ້າໜຽວ, khao niao, pronounced [kʰȁw.nǐa̯w]).
Laos has the highest sticky rice consumption per-capita in the world with an average of 171 kilograms (377 lb) of sticky rice consumed annually per person.
The most famous Lao dish is larb (Lao: ລາບ; sometimes also spelled laab or laap), a spicy mixture of marinated meat or fish that is sometimes raw (prepared like ceviche) with a variable combination of herbs, greens, and spices.
Lao cuisine has many regional variations, corresponding in part to the fresh foods local to each region.
A French legacy is still evident in the capital city, Vientiane, where baguettes (Lao: ເຂົ້າຈີ່) are sold on the street and French restaurants are common and popular, which were first introduced when Laos was a part of French Indochina
Coconut-ginger shrimp
Honey- mustard pork roast
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Latvian food is generally quite fatty and uses few spices.
Piragi: A bread roll filled with minced meat, bacon, cabbage, or cheese and is eaten as a snack.
Pelmeni dumplings: Small dumplings filled with minced meat, vegetables, or cheese. They’re served fried, or in a broth with a dollop of sour cream.
Karbonade: Pork is a big part of the Latvian cuisine, and therefore is it a must to taste this dish. Karbonade is like a schnitzel where the pork is pounded flat and fried in breadcrumbs. In Latvia it’s served with creamy mushrooms and dill seasoned potatoes.
Rasol: A local potato salad with meat or fish (usually herring), potatoes, hard-boiled eggs, and different kinds of vegetables. It’s all mixed together with some mayonnaise and sour cream.
Maizes zupa: A dessert soup made from black bread, fruit, and cream.
Stewed sauerkraut: During the cold winter months in Latvia the locals love to eat stewed sauerkraut. This is a dish that’s common to find at Latvian Christmas markets. It’s made of fermented cabbage that can be both sweet, salty, or sour depending on how it’s made.
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Lesotho is a small country in Southern Africa, covering an area of about 30,350 square kilometers. It is a scenic enclave landlocked by South Africa and crisscrossed by rivers, valleys, and tall mountains. It towers at 3,482 meters above sea level with the lowest point at 1,301 meters and about 80 percent of the entire country at 1,800+ meters making Lesotho the only country in the world that lies entirely 1,000 meters above sea level, and hence the nickname “The Kingdom in The Sky.”
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The cuisine of Liberia is a blend of West African and Creole influences, with rice as the main staple.
Some of the typical dishes include fufu, peanut soup, cabbage stew, and rice bread.
Liberians also enjoy baking various kinds of breads and cakes, using ingredients like bananas, coconut, and ginger.
Fish and meat are also important sources of protein, and some people also eat game meat. Liberian cuisine is rich in flavor and diversity, reflecting the country’s history and culture.
Some of the food speciaties are: fufu, peanut soup, cabbage stew, rice bread.
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The cuisine of Libya is influenced by Arab, Mediterranean, Ottoman and Italian cultures
Some of the most popular Libyan dishes are:
Bazin, an unleavened bread made with barley flour and meat, served with a spicy sauce and boiled eggs.
Mabkaba, a dish of macaroni with onions, peppers, tomatoes and Libyan spices, sometimes with meat or fish.
Rushda Al Barma, a dish of legumes, dough and meat, usually eaten on the day before the Prophet’s birthday.
Couscous, a North African staple of steamed semolina, served with a stew of meat and vegetables.
Majadra lentils and rice
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Liechtenstein is a small country in Europe that has a diverse and rich culinary tradition. It has been influenced by the cuisines of
Switzerland Austria Germany

Liechtensteiner cuisine is diverse and has been influenced by nearby countries, particularly Switzerland and Austria. Here are some common foods and dishes from Liechtenstein:
Käsknöpfle: This is the national dish of Liechtenstein. It consists of small noodles or dumplings made of flour, eggs, water, salt, and pepper. They are layered with cheese and topped with fried onions. They are usually served with apple purée.

Ribel: A breakfast option made from a mixture of corn and wheat, cooked in milk to create a creamy texture and then gently roasted until golden brown.
Hafalaab: A soup with ham or bacon and cornmeal dumplings.

Rösti: A dish prepared with coarsely grated potato that is fried.
Saukerkas: A cheese produced in Liechtenstein.
Torkarebl: A porridge dish that resembles dumplings.

Saukerkas: This is a cheese produced in Liechtenstein. It is made of cow’s milk and has a mild and creamy flavor. It can be eaten fresh or aged. It is often used in cheese dishes, such as käsknöpfle.

Muesli: A common breakfast dish made from uncooked rolled oats, fruit, and nuts soaked in water or juice.
Apple cake
Chocolate mocha torte
Kasknopfle
Warm red cabbage slaw with red onion and apple
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Lithuanian cuisine is a northern European cuisine that features products suited to the cool and moist climate of Lithuania, such as potatoes, mushrooms, dairy products, and various meats.
Lithuanian cuisine has been influenced by German, French, and Eastern traditions, as well as the neighboring Baltic countries. Some of the most popular dishes in Lithuania are:

Cepelinai: large potato dumplings stuffed with meat, cheese, or mushrooms, and served with sour cream and bacon bits.
Kugelis: a baked potato pudding with eggs, bacon, and onion, often eaten with sour cream or lingonberry jam.
Šakotis: a tall, spiky cake made from batter that is poured over a rotating spit and baked over an open fire. It is a traditional dessert for weddings and celebrations.
Kibinai: small pastries filled with minced meat, cheese, or vegetables, similar to Cornish pasties. They are a specialty of the Karaite community in Lithuania.
Šaltibarščiai: a cold beetroot soup with kefir, cucumber, dill, and boiled eggs, usually served with hot boiled potatoes. It is a refreshing dish for summer
Pork and winter squash stew
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Cuisine is influenced by the cooking of
Belgium
France
Germany
Luxembourg's cuisine reflects the country's position between the Latin and Germanic countries, influenced by the cuisines of neighbouring France, Belgium and Germany. Recently, it has been influenced by the country's few Italian and Portuguese immigrants. As in Germany most traditional, everyday Luxembourg dishes are of peasant origin
Apricot and plum tart
Artichoke pâté
Grilled pork chops with red onion marmalade
Potato crepes
Stir-fried pork tenderloin
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Macau food is a unique blend of Portuguese, Chinese and Asian influences, reflecting the history and culture of the region. Some of the most popular Macau dishes are:
Pastel de nata: These are Portuguese egg tarts with a flaky crust and a creamy custard filling, topped with a caramelized layer. They are best enjoyed fresh and warm from the oven.
Pork chop buns: These are simple but satisfying snacks consisting of a crispy fried pork chop sandwiched between two toasted buns. They are juicy, tender and flavorful.
Almond cookies: These are crumbly cookies made with ground almonds, sugar and lard. They have a nutty and buttery taste and melt in your mouth. They are often sold in souvenir shops and bakeries.
Shrimp roe noodles: These are thin egg noodles tossed with shrimp roe, soy sauce, lard and scallions. They have a springy texture and a savory flavor, enhanced by the pops of shrimp roe.Macau is an autonomous region on the south coast of China, across the Pearl River Delta from Hong Kong. A Portuguese territory until 1999, it reflects a mix of cultural influences.
While it’s famous for casino revenues crushing those of Las Vegas, Macau’s history as a former port during the spice trade resulted in an awesome cuisine entirely its own.
Macanese cuisine is suspected to have evolved as different styles of cooking became infused into traditional Portuguese cooking using local ingredients and spices from Africa, India and the coast of Malacca. And then, Chinese cooking techniques became integrated into these dishes as well.
Features of Macanese Cuisine">Features of Macanese Cuisine
Portuguese Egg Tarts
Pork Chop Buns
Macanese Sawdust Pudding or Serradura Pudding
Minchi
Caldo Verde
African Chicken
Bakkwa
Balcalhau
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The cuisine of Macedonia is influenced by Ottoman and Balkan cuisines, and it features a variety of dishes made with vegetables, herbs, fruits, dairy products, meats, and pastries. Some of the most popular and traditional dishes of North Macedonia are:
Tavče gravče: The national dish of North Macedonia, consisting of beans cooked in a clay pot with spices, onions, peppers, and sometimes smoked meat.
Pastrmajlija: A rustic bread pie topped with sliced or cubed meat (usually pork and cured mutton), eggs, hot peppers, and cheese2. It is often compared to pizza, and it is usually baked in a traditional oven at high temperature.
Zelnik: A savory pie filled with cheese, spinach, eggs, meat, leeks, or cabbage, and wrapped in thin layers of dough2. It is brushed with butter and oil before baking, and served warm with yogurt.
Tarator: A cold soup made with yogurt, cucumbers, garlic, dill, walnuts, sunflower oil, and water or ice2. It is a refreshing dish, especially in the summer months.
Baklava: A sweet pastry made with layers of filo dough, chopped nuts, and honey or syrup1. It is a common dessert in many countries that were once part of the Ottoman Empire
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Cuisine is influenced by the cooking of
France
India
The range of dishes eaten in Madagascar in the 21st century offers insight into the island's unique history and the diversity of the peoples who inhabit it today. The complexity of Malagasy meals can range from the simple, traditional preparations introduced by the earliest settlers, to the refined festival dishes prepared for the island's 19th-century monarchs.
Although the classic Malagasy meal of rice and its accompaniment remains predominant, over the past 100 years other food types and combinations have been popularized by French colonists and immigrants from China and India. Consequently, Malagasy cuisine is traditional while also assimilating newly emergent cultural influences.
Throughout almost the entire island, the contemporary cuisine of Madagascar typically consists of a base of rice served with an accompaniment.
The many varieties may be vegetarian or include animal proteins, and typically feature a sauce flavored with such ingredients as ginger, onion, garlic, tomato, vanilla, salt, curry powder, or, less commonly, other spices or herbs.
A wide variety of sweet and savory fritters as well as other street foods are available across the island, as are diverse tropical and temperate-climate fruits.
Coconut milk chicken
Romazava
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Malawi is a landlocked country in South-eastern Africa. Malawian cuisine is diverse and influenced by the various ethnic groups that live in the country. Some of the most popular dishes are:

Nsima, a thick porridge made from ground white maize flour. It is the staple food of Malawi and is usually served with two side dishes called relishes, which can be meat, fish, beans, or vegetables.
Chambo, a type of fish from Lake Malawi, which is grilled, fried, or cooked in a stew. Chambo is often eaten with nsima or rice.
Kachumbari, a salad of tomatoes and onions, seasoned with salt, pepper, and lemon juice. It is also known as sumu or shum in Malawi.
Thobwa, a fermented drink made from white maize, millet, or sorghum. It is sweet and sour and can be served hot or cold. Mkhwani, a stew of pumpkin leaves, tomatoes, and ground peanut flour. It is a nutritious and tasty dish that can be eaten with nsima or rice,
Peri peri sauce
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Malaysian cuisine is a rich and diverse blend of cooking traditions influenced by Malay, Chinese, Indian, Indonesian, Thai, Arab, Portuguese, Dutch, and British cuisines.
Some of the common ingredients and flavors in Malaysian cuisine are rice, noodles, coconut milk, sambal (chili sauce), lemongrass, ginger, garlic, tamarind, and curry.
Seafood, chicken, beef, and mutton are also widely used, as well as a variety of vegetables, fruits, nuts, and spices.
Some of the most popular and iconic dishes in Malaysian cuisine are:

Nasi lemak: rice cooked in coconut milk and pandan leaves, served with sambal, boiled egg, cucumber, anchovies, and peanuts. It is considered the national dish of Malaysia.
Hokkien mee: fried noodles with shrimp, pork, squid, fish cake, cabbage, and dark soy sauce. It is a specialty of the Chinese community in Malaysia12 Nasi goreng: fried rice with vegetables, garlic, soy sauce, and sometimes meat or seafood. It is a simple and satisfying dish that can be eaten any time of the day.
Apam balik: a thick and crispy pancake filled with peanuts, sugar, corn, and butter. It is a sweet and crunchy snack that originated from Sri Lanka12 Char kuay teow: fried flat rice noodles with bean sprouts, chives, egg, and seafood or meat. It is a spicy and flavorful dish that is similar to Pad Thai.
Nasi campur: rice with a variety of side dishes, such as meat, vegetables, eggs, peanuts, and fried prawn crackers. It is a common way of eating in Malaysia, where you can choose your own combination of dishes. Ikan bakar: grilled fish or seafood marinated in a spicy and sour sauce, wrapped in banana leaves. It is a popular dish at local food markets, where you can pick your own fish or seafood.
Spicy peanut chicken
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the cuisine of Maldives is also known as Dhivehi cuisine. It is based on three main ingredients: coconuts, fish and starches.
Coconuts are used in various forms, such as grated, milked or oiled. Fish, especially tuna, is the main source of protein and is cooked in different ways, such as curried, smoked or dried. Starches include rice, tubers and fruits, such as taro, sweet potato, cassava, breadfruit and screwpine.
Some of the popular dishes of Maldivian cuisine are:
Garudhiya: a fragrant fish soup served with lime, rice, chilli and onions.
Mas huni: shredded smoked tuna mixed with coconut, lemon and onions. It is eaten with roshi, a chapati-like bread, for breakfast.
Mas roshi: a stuffed chapati with smoked tuna and coconut.
Bis keemiya: a pastry filled with tuna, hardboiled egg, onion and cabbage. It is similar to a samosa or a spring roll.
Mas riha: a spicy tuna curry that is the most important curry in Maldivian cuisine. It is eaten with steamed rice or roshi.
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Mali has a rich and diverse food culture, influenced by various ethnic groups and regions.
Some of the staple ingredients of the Malian cuisine are rice, millet, sorghum, peanuts, onions, tomatoes, and leafy greens. These are often cooked with meat, fish, or vegetable sauces to create hearty and flavorful dishes.
Some of the popular dishes of Mali are:

Tiguadege Na: This is the national dish of Mali, which means “meat in peanut butter sauce”. It is a stew made with lamb or chicken, potatoes, carrots, and a rich and creamy peanut sauce.
La Capitaine Sangha: This is a dish made with Nile perch, a large freshwater fish that is common in the Niger River. The fish is fried and served with rice, fried bananas, and a spicy chili sauce.
Poulet Yassa: This is a dish of chicken marinated in a mixture of onion, lemon, and vinegar, and then cooked with caramelized onions and more lemon juice. It is a tangy and sweet dish that is served with white rice.
Labadja: This is a festive dish that is eaten on occasions such as Eid. It is a mixture of minced meat and boiled rice in a butter sauce, flavored with spices and herbs.
Couscous: This is a type of pasta made from steamed balls of semolina flour. It is a versatile side dish that can be served with various stews and sauces.
Mali also has a variety of traditional drinks, such as fresh fruit juices, ginger juice, hibiscus tea, and Malian tea. Malian tea is a strong green tea that is brewed with mint leaves and sugar, and served in small glasses. It is a symbol of hospitality and friendship in Mali.
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Cuisine is influenced by the cooking of
Mediterranean
Maltese cuisine is heavily influenced by Italy, particularly Sicily, but with a dash of Arab/North Africa and a hefty pinch of Malta's own.
A traditional rabbit stew, stuffat tal-fenek is considered the national dish of Malta.

Surrounded on all sides by the sea, the people of Malta make good use of the abundance of fish available. Lampuki is a common fish caught around the island that is cooked in a delicious fish pie, containing potatoes, spinach, capers mint and olive oil.

Prickly pears: Growing abundantly all over Malta, the prickly pear looks a cross between a cactus and a melon, and has flavours reminiscent of strawberries, watermelon and figs.

Gbejniet: The local cheese, made from goat’s milk, is a must for any cheese connoisseur out there and has the texture and milky flavour of mozzarella. You can try ġbejniet in many forms, from salt cured and sundried to crushed black pepper.

Bruschetta orzo salad
Mediterranean fillets of cod
Paella of mussels
Panzanella salad
Tomato zucchini pie
Tuna and white bean salad
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The cuisine of Marshall Islands is influenced by the indigenous foods of the islands, such as breadfruit, coconut, bananas, papaya, seafood, and pandanus, as well as by the cuisines of other countries, such as China, Japan, Thailand, and the West.
Some of the common dishes in Marshall Islands are:

Bwiro: a breadfruit dish consisting of breadfruit paste that is fermented, wrapped in banana leaves and cooked in an underground oven.
Coconut crab: a large crab that lives on coconut palms and feeds on coconuts. It is cooked in various ways, such as boiled, baked, or grilled.
Sashimi: raw fish sliced thinly and served with soy sauce and wasabi. It is a popular dish among the Japanese community in Marshall Islands.
Sticky rice balls: rice balls that are cooked with coconut milk and sugar, and sometimes filled with sweet or savory ingredients. They are often eaten as a snack or dessert.
Caribbean conch stew
Fish and fungi
Fried chicken
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The cuisine of Mauritania is influenced by Arab, Berber, African and French cultures, and it varies by region and ethnicity. Some of the staple foods include dates, fish, rice, couscous, meat, vegetables, peanuts and milk.
One of the most popular dishes in Mauritania is thieboudienne, which is considered the national dish. It is a coastal dish of fish and rice, cooked in a tomato sauce with various spices and vegetables.
Another common dish is yassa poulet, which is a rotisserie roasted chicken with caramelized onions, lemon and spices. It is served with rice or french fries, and it is originally a Senegalese dish from the Wolof and Pulaar tribes.
A third dish that is widely consumed in Mauritania is mahfe, which is a peanut stew with meat (usually chicken, goat or camel) and okra. It is served over rice and it can also be made vegetarian.
Mauritanians also enjoy various desserts and drinks, such as lakh, which is a cheese curd or yogurt with grated coconut served over sweet millet porridge, zrig, which is a milk or water mixed with fermented milk, and mint tea, which is poured from height to create foam.
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Mauritius is an island nation in the Indian Ocean, with a diverse population and a rich culinary heritage. The cuisine of Mauritius reflects the influences of African, Indian, Chinese, French and Creole cultures, as well as the tropical fruits and seafood available on the island. Some of the most popular dishes of Mauritius are:

Curries: These are made with garlic, onion, curry leaves and various spices, and can include meat, fish, vegetables or legumes. They are usually served with rice or bread, such as farata (a flatbread similar to paratha) or dholl puri (a split pea flatbread). Boulettes: These are steamed dumplings filled with fish, meat, prawns, calamari or chayote. They can be eaten with chilli sauce or in a clear broth with chives. They are believed to have been introduced by the Cantonese immigrants to Mauritius.
Biryani: This is a rice dish cooked with saffron and mixed with meat, chicken or fish. It is a typical Indian dish that is popular in Mauritius, especially among the Muslim community.
Bol renversé: This means “upside down bowl” in French, and it is a rice dish topped with a stir-fry sauce resembling Chinese chop suey. The sauce is made with soy sauce, oyster sauce, vegetables and chicken, shrimp or meat. An egg is placed on top of the dish before serving.
Alouda: This is a sweet drink made with milk, basil seeds, agar-agar and almond syrup. It is similar to the Indian falooda, and it is often sold by street vendors.
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Mabawa
Mabawa is roasted chicken wing meat.
Brochette
Brochette There are lots of stalls selling Brochette and potatoes. It is eaten with Putu (hot sauce). Some people call Brochette as Nyama, it may be of Swahiri influence.
Mbogo or Mfogo
Mbogo is one of the principal food in Mayotte. It is fried cassava root also called Manioc.
Bricapen
Bricapen is one of the principal food in Mayotte. It is fried or baked breadfruit.
Barabock or Kuobu
Barabock is fried plantain.
Sinior
is Mayotte 's traditional pancake. Ingredients are rice, water (mix 2 days before cooking), coconut, sugar and baking powder. It is slightly sweet cake.
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The Mediterranean diet is more of a lifestyle than a restrictive diet with food "rules." Its goal is to incorporate the nutritious foods that people traditionally eat in the areas surrounding the Mediterranean Sea.
It includes plenty of whole grains, fruits, vegetables, beans and lentils as well as seafood and healthy fats, like olive oil and nuts. It includes a moderate amount of meat, eggs and fermented dairy, like yogurt or kefir, while limiting red meat, sweets and processed foods. The diet emphasizes the importance of cooking at home, enjoying meals with others and fitting in regular exercise, like walking.
Asparagus and spinach salad
Asparagus strudel
Banana nut cake
Bouillabaisse
Braised leg of lamb cleopatra
Broccoli apricot and red pepper salad
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    Mexican cuisine equates to Salsas and Moles: Fresh and Authentic Recipes from Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More.
    The Mexican (or American-Mexican/Tex-Mex) foods
    The word tortilla originates from the Spanish word tort meaning “cake” and its first documented use was around the mid-1600s. The food itself, a thin flatbread made from dried and finely ground corn, can be traced back many thousands of years to people of the Sierra Madre Mountains in Mexico.
    Tortilla (usually flour tortilla, but it can be corn) folded in half, usually grilled. If you put two tortillas with cheese in the middle (as a sandwich) you will get something called (in diffrent mexican places) a mulita (If it has al pastor meat it is called a gringa). Tortilla is not to be confused with the Spanish omelette (known as tortilla española, tortilla de patatas, or tortilla de papas in Spanish) that is consumed in South America and Spain.
    Burrito: a tortilla folded over a filling of beef and/or beans, and additional fillings such as cheese.
    Chimichanga: a crisp, deep-fried tortilla containing a spicy filling of meats, usually served with sour cream, meted cheese, etc.
    Wet burrito: a burrito covered with red chili sauce and melted cheese; is normally made with a flour tortilla; can contain meat or beans.
    Enchilada: a burrito covered with red chili sauce and cheese; is normally made with a corn tortilla; usually contains meat
    Quesadilla: a tortilla folded over a filling of cheese (Monterrey jack, chihuahua, oaxaca, etc )and heated, broiled, or fried; can contain chicken or other fillings.
    Fajita: a thin strip of marinated and grilled meat served with tortillas, salsa, etc.
    Taco: a crispy fried tortilla folded over and filled with meat, lettuce, tomatoes, and cheese.
    Taquito: a small tortilla rolled around a filling of meat and cheese and deep-fried.
    In conclusion, then:
  • Burritos can contain meat; chimichangas almost always do and are fried.
  • Enchiladas and wet burritos are made with corn and flour tortillas respectively.
  • Quesadillas can contain meat; fajitas almost always do.
  • Taquitos are smaller than tacos and rolled up.
Acaraje - black-eyed pea fritters
Achiote chicken and rice
Avocado dip with mint on Pringles chips
Black bean and corn wonton appetizers
Black bean and mango salsa
Black bean burgers
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The Federated States of Micronesia also known simply as Micronesia in the western Pacific Ocean is an independent republic associated with the United States.
Each of its four states is centered on one or more main high islands, and all but Kosrae include numerous outlying atolls. The main staple foods in the Federated States of Micronesia are taro, yam, bread-fruit, banana, and coconuts, of which there are hundreds of varieties. The staple foods from the ocean are the many reef and pelagic fish, crabs, shellfish, pig and chicken.
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People from Moldava prepare many dishes using corn. The traditional Moldavian dish called mamaliga is made of water, salt and corn flour. The corn is also used in soups and garnishes, it is boiled and baked. The vegetables play an important role in Moldavian cuisine. Garnishes and independent dishes are prepared from them. Vegetables are often boiled, baked, stuffed, stewed and salted, and rarely fried. The most appreciated vegetables in Moldavian cuisine are green beans, lentil, tomatoes, sweet pepper, eggplants, vegetable marrows, potatoes, onions and garlic. People from Moldava also consume a lot of milk products like yoghurt, milk cream, cheese in various forms and animal products such as eggs. In the eastern side of Moldova, cabbage pies is the most common dish, cabbage pies are prepared after a Slavic method of salting and souring.
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Cuisine is influenced by the cooking of
France
Italy
Mediterranean
Monaco boasts a cuisine all its own: a flavorful fusion of southern French (especially Provençal and Niçoise) and Italian. The Mediterranean Sea also has a strong influence on Monaco’s palate, offering a variety of fish.

For traditional Monégasque dishes, those “in-the-know” choose restaurants located in Monaco’s Old Town near the Prince’s Palace: Castleroc – a firm favorite of locals and visitors for traditional fare or the hip and cosy restaurant La Montgolfière, Henri Geraci.
Tempting examples of Monégasque cuisine.
Barbajuan, a crisp, baked or fried puff pastry treat filled with Swiss chard, ricotta, leeks, garlic and herbs, usually served as an appetizer; .
Fougasse a small, sweet bread flavoured with oranges and decorated with nuts, raisins and anise can usually be found in the local bakeries; .
Swiss Chard Pie two layers of pastry filled with a mixture of Swiss chard blette, parmesan cheese, parsley, eggs, onions, and rice; .
Pissaladière originally from Nice, the Monégasque version is a pie topped with onions, tomatoes and olives; .
Socca a thin pancake made from chick-pea flour and olive oil usually sold by street vendors and best eaten while hot; .
Stocafi a dish of dried cod, stewed in tomato sauce and flavored with black olives and small vegetables is a local delicacy; .
Stuffed Zucchini Flowers, Truffle and Foie Gras Torte and Provençal-style Artichokes braised in wine with olive oil are other Monégasque favourites.
Barbajuans
Cacio e pepe pasta
Eggplant soufflé
Fougasse bread
Millefeuille Prince Albert
Niçoise salad
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Mongolian cuisine is mainly based on meat and dairy products, as the nomadic lifestyle and harsh climate of the country limit the use of vegetables and spices.
Some of the most popular dishes are buuz (steamed meat dumplings), tsuivan (fried noodles and meat), and khuushuur (meat hot pockets). Mongolians also drink a lot of milk tea, cheese, and yogurt, as well as fermented mare’s milk (kumys).
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Montenegrin cuisine varies geographically; the cuisine in the coastal area differs from that of the northern highland region. The coastal area is traditionally a representative of Mediterranean cuisine, with seafood being a common dish. The traditional dishes of Montenegro's Adriatic coast, unlike its heartland, have a distinctively Italian influence as well.
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The cuisine of Montserrat is influenced by British and Caribbean cultures, and features a variety of light meats, such as fish, seafood, and chicken, that are mostly grilled, fried, or roasted.
Some of the most popular dishes include:

Goat water: The national dish of Montserrat, a stew made with goat meat, spices, and potatoes.
Saltfish: Dried and shredded cod fish, cooked with hot peppers, garlic, ginger, tomatoes, and cabbage.
Duckna: A sweet pudding made with coconut, sweet potato, spices, and raisins.
Cassava bread: A thin and crispy bread made from cassava flour.
Montserrat also has a variety of fruits and vegetables, such as green beans, breadfruit, cucumbers, carrots, corn, pumpkin, coconut, bananas, pineapple, mangoes, and conch.
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Cuisine is influenced by the cooking of
Mediterranean
The main Moroccan dish most people are familiar with is couscous, the old national delicacy. Beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines, or roasted.
Berkoukech soup
Buñuelos
Chicken couscous
Chickpea tahini soup with harissa roasted peppers
Majadra lentils and rice
Moroccan spiced chickpea soup
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The cuisine of Mozambique centres around fresh seafood, stews, corn porridge, rice, millet and cassava. Steak and chicken are commonly used meats and are often accompanied by beans, cassava chips, potatoes and coconut.
Peri peri sauce
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Myanmar’s diverse cuisine is influenced by the country’s geography and rich cultural diversity. The food is characterised by a wide range of curries, noodles, soups and salads.
Curries
make up a significant portionof Myanmar cuisine. There aredifferent styles of curries in Myanmar.Burmese curries tend to me madewith a lot of oil whereas Kachincurries are often prepared withoutany oil.Noodles are used in a variety of disheslike soups and salads; they are usuallyboiled, but can also be fried.Noodles
are used in a variety of disheslike soups and salads; they are usuallyboiled, but can also be fried. Rice
The main staple of Myanmar cuisine isrice. Rice accounts for 43% ofagricultural production, enabled by thecountry's climate. Though rice iscommonly eaten plain, variationsinclude fried rice, Myanmar-stylebiryani, and glutinous “sticky” rice.Soups
A diverse range of soups are consumedacross Myanmar, either as a main dish orside dish. One of the most popular isMohinga, a fish based noodle soup.Salads
are often consumed as snacks orside dishes.Laphet thoke is a salad typically made fromfermented tea leaves, yellow split peas,toasted sesame seeds, peanuts, driedshrimp, chili.
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Namibian cuisine is influenced by two main cultural strands: the cookery practiced by indigenous people of Namibia, such as the Himba, Herero and San groups, and the settler cookery introduced during the colonial period by people of German, Afrikaner and British descent.
Some of the common ingredients used in Namibian cuisine include meat, poultry, fish, fruits, vegetables, nuts, grains and dairy products. Some of the dishes that are considered traditional or popular in Namibia are:

Meat skewers: a street food snack made with different types of meat, such as beef, crocodile, antelope, zebra, giraffe, lamb and ostrich, grilled over a fire and seasoned with peanut butter, lemon, chili, salt, pepper and coconut milk.
Oshithima: a porridge made with pearl millet flour or maize flour, often eaten with stews, such as spinach and vegetable stew, beef stew, kapana (grilled meat) or mopane worms (caterpillars).
El Potjiekos: a dish consisting of game meat cooked in a three-legged iron pot over a fire, along with vegetables, such as cauliflower, carrots, cabbage and pumpkin, and various herbs and spices. This dish is of Dutch origin and is usually served with bread.
Biltong: dried and cured meat, usually beef or game, sliced into thin strips and eaten as a snack or added to other dishes. Biltong is similar to jerky and is of Afrikaner origin.
Braai: a barbecue or grill where meat, poultry, fish and vegetables are cooked over hot coals and served with salads, breads and sauces. Braai is a social event and a common way of preparing food in Namibia and other southern African countries.
Vetkoek: a fried dough bread that can be filled with sweet or savory fillings, such as jam, cheese, mince or curry. Vetkoek is of Afrikaner origin and is often eaten as a snack or a light meal.
Melktert: a custard tart made with milk, eggs, sugar, flour and cinnamon, baked in a pastry crust and sprinkled with more cinnamon. Melktert is a dessert of Afrikaner origin and is often served with tea or coffee
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Like its other island neighbors, Nauruans consume a large amount of seafood, as well as foods made from coconuts and bananas. Coconut milk is also used extensively in Nauru.
Nauruan cuisine is greatly influenced by Chinese cuisine. The Chinese are the major foreign community of the country.
Nauruan cuisine also shows strong Western influence.
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Nepal is a country with diverse cultural and geographical features, which is reflected in its food. Nepalese cuisine is influenced by both Indian and Tibetan cuisines, and uses a variety of spices, grains, vegetables, and meats. Some of the most popular dishes in Nepal are:

Dal Bhat: This is the staple meal of Nepal, consisting of lentil soup (dal) and steamed rice (bhat). It is often served with vegetable curry (tarkari), pickles (achar), and sometimes meat or fish. Dal Bhat is eaten twice a day by most Nepalis, and is considered a balanced and nutritious diet.
Momos: These are steamed or fried dumplings filled with minced meat, cheese, or vegetables. They are served with spicy sauces or soups, and are a favorite snack or appetizer. Momos are originally from Tibet, but have become very popular in Nepal and other parts of the Himalayas.
Sel Roti: This is a sweet and crispy ring-shaped bread made from rice flour. It is deep-fried and often eaten with yogurt or vegetables. Sel Roti is a festive food in Nepal, and is prepared during occasions like Tihar and Dashain.
Yomari: This is a dessert made from rice dough and stuffed with a sweet paste of coconut, sesame seeds, and molasses. It is shaped like a fish and steamed. Yomari is a special dish of the Newari people, an indigenous group of Kathmandu valley. It is made only during the festival of Yomari Punhi, which celebrates the end of the rice harvest
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Cuisine is influenced by the cooking of
Germany
Belgium
The more well-known Dutch dishes are generally filling and warm due to the Netherlands’ cold winter. Here are some well-known, traditional Dutch dishes:

AVG’tje

This standard term for a Dutch dinner stands for Aardappel, Vlees, Groenten, or potato, meat and vegetables. A lot of Dutch households tend not to go for an existing dish, so much as a combination of these basic essentials.

Pea soup / snert

Pea soup is a thick, hearty split pea soup with sausage and vegetables, often consumed during winter. A day after preparation, the soup has thickened and more meat is added, after which it becomes snert.

Hutspot

Potato, carrot and onion mash, often eaten in winter, usually with meat on the side.
Blueberry butter
Country apple pie
Fish and chips
Split pea soup
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New Caledonia is renowned for its cosmopolitan cooking, oscillating between tradition and modernity.
The cuisine is inspired by the different communities living together in New Caledonia : Melanesian, Asian, Wallisian, Tahitian and the very best of French flavours and flair. Just like in France, food, coffee and wine are all important aspects of the local life in this Pacific nation and they take these things very seriously.
Surrounded by the largest lagoon in the world, New Caledonia is heaven for seafood lovers.
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Cuisine is influenced by the cooking of
Italy
Australia
One of the most popular takeaway foods in New Zealand is the mince pie, a pastry filled with meat and gravy. Depending on the variety, it can also contain onion, cheese and mushrooms.
Classic Kiwi Recipes
• Stuffed Leg of Lamb.
• Kiwifruit, Ginger and Honey Cake.
• Kumara, Parsnip and Taro Chips.
• Lemon Curd and Pomegranate Pavlova.
• Crumbed Fish and Kumara Chips.
• Caramel and Hokey Pokey Tarts.
• Steak and Mushroom Pie.
Fish and chips
Meringue pavlova
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Nicaraguan cuisine is a blend of indigenous, Spanish, and West African influences, with different dishes and ingredients depending on the region. Corn, rice, beans, plantains, yuca, and cheese are some of the common staples, as well as various meats, seafood, and fruits. Some of the most popular dishes are:

Vigorón: a dish of boiled yuca, crispy pork rind, and cabbage salad, served on a banana leaf.
Indio viejo: a thick stew of shredded beef, corn dough, tomatoes, onions, garlic, and herbs.
Gallo pinto: a mixture of rice and beans, seasoned with onion, garlic, and salt, often eaten for breakfast with eggs, cheese, or tortillas.
Nacatamal: a corn dough filled with pork, rice, potatoes, olives, raisins, and spices, wrapped in a plantain leaf and steamed.
Quesillo: a soft cheese wrapped in a tortilla, topped with sour cream, onion, and vinegar, and served with a soft drink called chicha,
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AFRICAN YAM
Yam (Puna) is very popular in Nigeria and other parts of Africa.
Nigeria produces over 70% of the yam consumed in the world. You can have boiled yam on your table in under 30 minutes. Yam requires few ingredients to make it and it is also very easy to cook.
AFRICAN YAM

Jollof rice
Peri peri sauce
Skillet chicken and rice
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Niue is an island in the Southern Pacific, mostly inhabited by Polynesians.
The plantations are mostly filled with manioc, taro and breadfruit, but banana trees can be found. The wide range of exotic plants in Niue includes taros, pawpaw, coconuts, bananas, yams, cassavas and breadfruits: All are intensively used in the local cuisine.
The most significant ingredient when discussing the Niue's recipes are the fish and the vegetables. The staple ingredient is fish. Fish is consumed roasted, grilled, raw, and in soups or stews. There is a wide spectrum of edible and enjoyable fish species: tuna (ahi), dolphinfish (mahi mahi), parrot fish (pakati), barracuda (ono), coconut crabs and crayfish.
In less populated areas, people prefer to eat vegetable meals, like taro roots or manioc.
Nane Pia is one of the few food specialties of the island. It is a translucent porridge made from arrowroot and coconut, and has a thick slimy texture. The taste can be described as somewhat bland with a hint of coconut.
From Wikipedia, the free encyclopedia
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North Korean cuisine is part of the wider Korean cuisine, but with some influence from Manchurian/Chinese dishes, as well as a more contemporary take on western food.
Some of the staple foods in North Korea are rice, noodles, kimchi, bulgogi, and soju.
North Korean food tends to be less spicy and more sour than South Korean food, and it also uses more fresh ingredients.
Some of the dishes that originated in North Korea are naengmyeon (cold noodles), chokbal (pig’s trotters), and kajami shik’ae (fermented flounder).
North Korea also has some street food, such as cookies, dumplings, and sweet potatoes, and its first pizzeria opened in 2009.
Homemade black garlic and sauce
Seafood green onion pancake haemul-pajeon
Singapore noodles
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The cuisine of Northern Mariana Islands is a blend of various influences, such as Chamorro, Spanish, American, Hawaiian, Papuan, Korean, Filipino, and Japanese. The islands are rich in seafood, coconut, and tropical fruits, which are used in many dishes. Some of the local specialties are:

Kelaguen: a dish of chicken, shrimp, fish or beef marinated in lemon juice and fresh coconut, and served with titiyas, a flatbread made from flour or corn.
Tinaktak: a dish of finely ground meat cooked in coconut milk with vegetables.
Estufao: a stewed meat dish similar to Kåddun pika, which is spicy and flavored with soy sauce, vinegar, garlic, and donni’ peppers.
Apigigi’: a dessert of roasted coconut wrapped in banana leaf.
Guyuria: crunchy cookies made from flour, sugar, and coconut milk, and fried in oil1. The islands also have a variety of international cuisines, such as Korean kimchi, Filipino pancit, and Spanish empanadas1. The canned meat Spam is very popular in the islands, as well as Tabasco sauce.
A traditional condiment of Chamorro dishes is fina’denni’, a sauce made from donni’ peppers, which are a type of hot chili pepper native to the islands1. The sauce can be made with soy sauce and vinegar (dark fina’denni’) or with lemon juice and vinegar (white fina’denni’).
Caribbean conch stew
Fish and fungi
Fried chicken
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Traditionally, Scandinavian dishes are basic and many traditional meals include fish, potatoes, pork, and berries. Most Scandinavian cuisine relies on fresh, natural ingredients that can be found in the wild or that come fresh from the sea.
The main staple in Scandinavian cuisine is definitely fish.
GRAVLAX being the common Scandinavian dish made from raw salmon that is cured with salt, dill, and sugar.
Other popular foods are Meatballs, and Berries are a common staple in many Scandinavian dishes.Pancakes are a common Scandinavian dish. They are enjoyed at all times of the day, not just at breakfast as in other places in the world.
“In Norway, you’re not supposed to look forward to your lunch,” So, here is a slice of tradition
The ‘matpakke’, pronounced ‘maadpukke’, with a satisfying emphasis on the ‘e’, consists of a stack of three or four thin slices of wholemeal bread, with a meaty, fishy or cheesy layer on top of each (this is the word’s popular meaning, though technically it can be used to describe any food which is prepared to be eaten outside of the home).
Today the matpakke is much more than just an insipid open sandwich; it’s a national institution, and an understated source of cultural pride.
Apple blueberry crisp
Apple fritters
Baked salmon fillets
Baked salmon in the swimming position
Baked whole salmon
Blinis
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The cuisine of Oman, which is part of the Khaleeji cuisine is influenced by various cultures and regions.
Omani cuisine is rich in spices, herbs, and marinades, and often features dishes based on chicken, fish, lamb, and rice1. Some of the most popular Omani dishes are:

Majboos: Rice mixed with saffron and cooked with spicy red or white meat.
Shuwa: Meat marinated with spices and roasted in an underground oven.
Mashuai: Roasted kingfish served with lemon rice.
Mushaltat: Flatbread stuffed with honey, meat, spinach, or cheese. Dates: A staple fruit that is often served with kahwa, a traditional Omani coffee.
Omani cuisine is not very spicy and is seldom served warm. It is a delicious fusion of flavours that reflects Oman’s position as a vast trading empire at the intersection of traditional spice trade routes.
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The cuisine of Pakistan is a blend of regional cooking styles and flavours from across South, Central and Western Asia1. Pakistani cuisine is influenced by Persian and Arab cuisine, and also maintains some Mughal influences.
Some of the common ingredients in Pakistani dishes are spices, herbs, rice, wheat, meat, dairy, fruits, and vegetables.
Some of the popular dishes in Pakistani cuisine are:

Biryani: a mixture of yellow rice and either chicken or beef, cooked with spices, lemons, tomatoes, and potatoes.
Chicken Tikka: grilled chicken pieces marinated in yogurt and spices.
Seekh Kabab: skewered beef or lamb seasoned with herbs and spices, grilled over charcoal.
Channa Chaat: a snack of chickpeas mixed with various vegetables and topped with a tangy dressing.
Aloo Keema: a curry of potatoes and minced mutton or chicken.
Samosas: fried pastries filled with green chilies, herbs, and boiled potatoes, or sometimes meat.
Sajji: a whole lamb or chicken stuffed with rice and green papaya paste, roasted on a spit. Haleem: a thick stew of wheat, barley, lentils, and minced beef, mutton, or chicken, cooked for hours with spices. Halva Puri: a breakfast dish of sweet semolina pudding and deep-fried flatbread.
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Palau has its own cuisine, for instance, a dessert called tama.[70] Palauan cuisine includes local foods such as cassava, taro, yam, potato, fish and pork. It is also influenced by neighboring Philippines' cuisine, notably on its Asian-Latin dishes. Fruit bat soup is a commonly referenced Palauan delicacy.
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Palestinian cuisine is a rich and diverse blend of influences from various cultures and regions that have settled in the land of Palestine throughout history. It is similar to other Levantine cuisines, such as Lebanese, Syrian and Jordanian, but it also has its own distinctive dishes and flavors.
Some of the staples of Palestinian cuisine include rice, hummus, falafel, olive oil, olives, beans, legumes, yogurt, seasonal vegetables, meat and fish.
Depending on the location and climate of the region, different types of cooking styles and ingredients are used. For example, coastal cities are known for their seafood and citrus, while the West Bank is famous for its heavier meals with bread, rice and meat. The Gaza Strip has a spicy and diverse cuisine that incorporates chili peppers, seafood and herbs.
Palestinian cuisine also offers a variety of desserts, mostly pastries filled with sweetened cheeses, dates or nuts. Some of the most popular sweets are baklava, kunafa, ma’amoul and qatayef. These are often enjoyed with coffee or tea, especially during holidays and celebrations.
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The Panamanian food reflects the history of the country: indigenous mixed with Spanish – the conquistadors arrived way back in 1501 – topped with Afro-Caribbean influence.
The cuisine and ingredients vary depending on location. On the Caribbean side, Panamanians eat more seafood and flavor many things with coconut, while in the mountainous interior, root vegetables, pork, and poultry are more dominant.
1. Sancocho de Gallina (Chicken Stew) This is the signature dish of Panama. Slowly cooked chicken, corn, and root vegetables such as ñame, yuca, and otoe, flavored with their secret ingredient, a herb called culantro. This is a little similar in flavor to cilantro and it’s very common in Panamanian cooking.
2. Arroz con Pollo (Literally Rice with Chicken) This delicious and healthy meal is often served at parties, as it is easy to make in big quantities.
3. Hojaldre Almost every culture has some kind of fried dough recipe. The version in Panama is called hojaldre, and it’s an egg and flour based dough, normally left overnight to rise and fried fresh in the morning.
4. Tamales Tamales are typical in various countries of Latin America. The Panamanian version is corn-based dough filled with a mix of chicken, vegetables, and raisins and cooked in banana leaves.
5. Ropa Vieja Shredded beef with culantro, cumin, and black pepper makes this dish mouthwatering. It is normally serve with rice and fried plantain.
6. Arroz con Guandú (Rice with Pigeon Peas) Arroz con Guandú Panamanians eat a lot of rice, and this recipe is probably one of my favorites.
7. Carne Guisada (Beef Stew) Carne Guisada This is the Panamanian version of beef stew,
8. Patacones Patacones These double fried plantain chips are a versatile elements on any Panamanian table. From breakfast to side dish, with cheese or without, they are yummy, crunchy, and comforting.
9. Bollo de Maiz (Cooked Corn Dough) Bollo de Maiz Bollo is a simple yet tasty dish made from corn cooked in banana leaves. The flavor and texture depends on the corn: there are bollos from tender corn (bollo de maiz nuevo) for a creamier, sweeter flavor or from dried corn, where the dough is more dense and has a less sweet taste.
10. Ceviche (Raw Seafood/Fish Cocktail) Ceviche With 2,857 km of coastline, Panama is heaven for seafood lovers. Ceviche is very popular around the beaches. This refreshing seafood or fish cocktail is often served with ‘soditas’, traditional salty crackers. As well as mixed seafood, another popular ceviche in Panama is made with corvina fish.
11. Carimañola (Yuca Fritter) Carimañola Yuca (cassava) is one of the most popular root vegetables in Panama. It can be cooked or fried as a side, but it is also the key ingredient for carimañolas, a fried yuca fritter filled with minced meat or shredded chicken.
12. Bacalao con Papas (Salted Fish with Potatoes) Bacalao con Papas; Photo credit: https://www.goraymi.com Another gem from the Caribbean side, this dish needs to be started 24 hours before as the fish need desalting (soak it in frequently changed cold water).
Black bean and corn wonton appetizers
Chocolate mocha soufflé
Mango coconut chia pudding
Spicy cheese corn bread
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The traditional diet of Papua New Guinea is largely vegetarian with the population relying heavily on taro roots, sweet potatoes and sago (a starchy substance taken from sago palms). Fruits are also considered a staple of the diet with bananas, coconuts, guavas, pineapples, watermelons, papayas and mangoes often accompanying meals
The traditional Papua New Guinean meals below are based on indigenous ingredients that have been gathered in jungles or grown in home gardens:
Chicken pot: chicken that has been simmered with mixed vegetables and coconut cream. :
Mumu: Pork is roasted in a traditional earth oven and is served with sweet potatoes, rice and vegetables. :
Kokoda Fish: Fish that has been cooked with a lime-coconut sauce. :
Kaukau: Baked sweet potato. :
Sago: The substance gathered from a sago palm is the starch used for making bread and puddings. :
Dia: Sago and bananas cooked with coconut cream.
Skillet chicken and rice
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Peru is becoming the new giant exporter of fruits and vegetables from South America to the world. Most of the fruits and vegetables they’re exporting are in the superfood category. They include avocados, blueberries, pomegranate, figs, citrus and asparagus.

There are very few countries that can say their main exports are superfoods. Peru’s agricultural growth is attributed to a combination of the country’s climate and its product diversification. The climate conditions of Peru are ideal for growing superfoods.
Blueberry basic pie filling
Buñuelos
Curried quinoa with chickpeas
Lentil salad with corn and red onion
Strawberry delight
Vegetable-chickpea chili
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The cuisine of the Pitcairn Islands is not very developed, because only 50 people live there.
The most traditional meal is pota, mash from palm leaves and coconut. Tropical plants are abundantly used. These include: basil, breadfruit, sugar cane, coconut, bananas and beans. Meat includes mainly pork . Fish is also an important the diet of the natives. The cuisine is influenced by British cooking style, for example, the meat pie.
Caribbean conch stew
Fish and fungi
Fried chicken
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Cuisine is influenced by the cooking of
Spain
The Mediterranean diet is a diet inspired by the eating habits of Greece, Southern Italy, and Spain. The principal aspects of this diet include proportionally high consumption of olive oil, legumes, unrefined cereals, fruits and vegetables, moderate to high consumption of fish, moderate consumption of dairy products (mostly as cheese and yogurt), moderate wine consumption, and low consumption of non-fish meat products.
Baked cod greek-style
Brazilian feijoada - black bean stew
Cod fritters
Codfish cakes
Crab and lobster cakes with roasted red pepper coulis and dill cream
Pan-seared cod fillets in white wine and tamato basil sauce
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Puerto Rican cuisine is a product of diverse cultural influences, including Taíno Arawak, colonial Spanish, and enslaved Africans. It is characterized by a unique blend of indigenous seasonings and ingredients, which sets it apart from both Spanish and other Latin American cuisines.
Locally, it is known as cocina criolla.n with salt and pepper to taste. Garnish each serving with sprig of parsley.
Although Puerto Rican diets can vary greatly from day to day, there are some markedly similar patterns to daily meals. Dinners almost invariably include a meat, and rice and beans.Taro and (codfish) bacalao Codfish and taro is also a popular dish.
Buñuelos
Coconut ice cream with mango sauce
Orange chiffon cake with orange fluff icing
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The cuisine of Qatar is part of the Arab cuisine. Qatari cuisine is influenced by the desert climate, the Islamic faith, and the diverse cultures of the expatriates and migrant workers living in the country. Some of the most popular dishes in Qatar are:
Majboos: A fragrant rice dish cooked with meat, vegetables, and spices. It is considered the national dish of Qatar and is often served on special occasions.
Harees: A porridge-like dish made from wheat and meat, cooked with butter and spices. It is a common dish during Ramadan and Eid al-Fitr.
Thareed: A stew of meat and vegetables, poured over thin flatbread called khobes rgag. It is another popular dish during Ramadan and Eid al-Fitr.
Kabsa: A rice dish similar to majboos, but with different spices and ingredients. It is usually made with chicken, lamb, or camel meat, and garnished with nuts and raisins.
Ghuzi: A whole roast lamb served over nutty rice. It is also known as shuwaa and is a festive dish for celebrations and gatherings. Madrouba: A spicy and comforting porridge made with chicken, overcooked rice, and various seasonings. It is often served with lime zest and fresh herbs.
Jareesh: A dish of crushed wheat cooked with meat or chicken, and flavored with spices and herbs. It is a hearty and filling dish that can be eaten for breakfast or lunch.
Baleelat: A sweet dish of vermicelli noodles cooked with sugar, butter, cardamom, and saffron. It is usually topped with nuts, raisins, and cream, and served for breakfast or dessert.
Umm Ali: A rich and creamy dessert made from puff pastry, milk, cream, sugar, and nuts. It is similar to bread pudding and is often served hot with vanilla ice cream.
Luqaimat: Deep-fried dough balls coated with sugar syrup or honey. They are crispy on the outside and soft on the inside, and are a popular snack or dessert.
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Traditional Romanian dishes heavily feature meat but also usually include vegetables or fruits. Cabbage rolls (called sarmale), stuffed with spiced pork and rice, are so traditional they are regarded as the national dish of Romania and are a favorite main dish.
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There are several factors that affect the Russian diet:Climate

Since Russia is situated in a cold climate, the typical Russian diet is based on root vegetables and grains that grow well under these specific conditions. Buckwheat, barley, rye and wheat along with cabbage, onions, carrots, potatoes, turnips and beets are examples of the foundations of a Russian diet. Fresh vegetables and fruits are less attainable and are not eaten often by the typical Russian. Most vegetables and fish are marinated or pickled.
Religion
The Russian Orthodox Church mandates a series of days for fasting over the year. Fish is the only type of food that is allowed during these fasts. One of the favorites is Sturgeon. When celebrating a number of religious holidays as well as other holidays throughout the year, different pastries, cakes and sweets are eaten.
Beef strogonoff
Blinis
Pork and winter squash stew
Russian Tea Cakes
Scrambled eggs with caviar
Vatrushki
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Rwandan diets are made up of meals that are simple using local ingredients. Sweet potatoes, corn, beans, cassava, pumpkins, yam, fruit and millet are the common foods that make up most diets eaten by Rwandans.
Brochettes
Grilled meat or fish on a stick, is one of the most consumed dishes in Rwanda. Brochettes can be found at pretty much every restaurant. Ubunyobwa A thick and spiced peanut sauce served at lunch buffets around Rwanda, ubunyobwa is a delicious and creamy addition to the often starchy lunch options. The tastiest ubunyobwa is best eaten alongside a sizzling plate of chapati, a flatbread served around East Africa. Big Fish
Big Fish, a classic Rwandan dish found most frequently in Kigali. It’s a giant tilapia, large enough to feed three people, grilled and stuffed with onions and various spices, and served alongside grilled potatoes. Urwagwa
Made from fermented banana juice and sorghum flour, Urwagwa is a beer that is home-brewed in pretty much every rural Rwandan town
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Cuisine is influenced by the cooking of
France
Guadeloupe
Saint-Barthélemy, also called Saint Bart's, island of the Lesser Antilles in the eastern Caribbean Sea. An overseas collectivity of France since 2007, it was formerly a commune and, together with Saint-Martin, an arrondissement of the French overseas département of Guadeloupe.
The island’s cuisine of St. Barthelemy also known as St. Barth is a blend of French, African, Creole, Italian, Indian, Asian, Caribbean and others. The fresh seafood is brought ashore with the daily catch as daily flights from France bring the finest meats, wines and dairy foods, and because the fresh produce almost spills from the markets, because of all of this, the food is amazing. More than 70 restaurants dot the island.

From the simplest barefoot beach bar to outstanding fine-dining restaurants, St. Barth cuisine is unparalleled anywhere in the West Indies. St. Barth’s devotees return year after year. This writer has clocked numerous visits to the island as well as managing and cooking at a beach estate on the island.
Banana cakes with rum sauce
Bavarois maracudja
Caribbean conch stew
Caribbean salmon fillets en papillotte
Chicken pot au feu with carrots potatoes and leeks
Cod with vegetables and aioli sauce
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Saint Helena is a remote volcanic tropical island in the South Atlantic Ocean, belonging to the United Kingdom.
Like most isolated places and remote islands, St Helena has developed a unique food-culture, influenced throughout its history by the British, and the many immigrant populations including African and Indian slaves and Chinese laborers, and by the ships passing through. A typical buffet-style meal might include roast meat and potatoes, salad, vegetables and meat or fish curry.
Banana cakes with rum sauce
Bavarois maracudja
Caribbean conch stew
Caribbean salmon fillets en papillotte
Chicken pot au feu with carrots potatoes and leeks
Cod with vegetables and aioli sauce
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The cuisine of St Kitts and Nevis is typically West Indian in flavor, with many of the ingredients grown locally on the islands.
The main meat used in cooking is goat, coming from the African tradition. Since St Kitts and Nevis are islands in the bountiful Caribbean Sea, it is no wonder that seafood is also used heavily.
The most famed dish in the country is goat water stew, which contains goat meat, breadfruit (a football sized, prickly green fruit), green papaya (a fleshy, tropical fruit), and droppers (a doughy dumpling), in a tomato-based stew.
Another local stew type dish is pelau (also known as simply cook-up), which uses chicken, pig tail, saltfish (salted and dried cod), and vegetables, served with rice and pigeon peas (a local green pea).
Banana cakes with rum sauce
Bavarois maracudja
Caribbean conch stew
Caribbean salmon fillets en papillotte
Chicken pot au feu with carrots potatoes and leeks
Cod with vegetables and aioli sauce
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Cuisine is influenced by the cooking of
France
Fresh seafood is often the star of many menus in Saint Martin (The French side of the island) and st maarten, (the dutch side) but there is a rich variety of cuisines to be found, from high-end French to Lebanese to Italian to traditional barbecue. Typical Creole dishes often include conch, goat and oxtail. There is also the island's national liqueur, Guavaberry, made from rum, cane sugar and local, wild guavaberries.
Banana cakes with rum sauce
Bavarois maracudja
Caribbean conch stew
Caribbean salmon fillets en papillotte
Chicken pot au feu with carrots potatoes and leeks
Cod with vegetables and aioli sauce
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Cuisine is influenced by the cooking of
France
While Saint-Pierre and Miquelon is near Newfoundland and share its climate and geography.The island is the last piece of French territory in North America.
The regional cuisine represents very efficiently the French culinary culture.
Fish is the staple food in the St. Pierre and Miquelon cuisine, as various species of fish can be found in the surrounding waters.
Banana cakes with rum sauce
Bavarois maracudja
Caribbean conch stew
Caribbean salmon fillets en papillotte
Chicken pot au feu with carrots potatoes and leeks
Cod with vegetables and aioli sauce
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Fresh fish, spices and fruits are the basis in the cuisine of Saint Vincent and the Grenadines. Some specialities include red Snapper, callaloo soup, pickled meat or seafood, kingfish, Conch, and seamoss drink, fresh fruit, seafood, and vegetables.
• The national dish of Saint Vincent & The Grenadines is roasted breadfruit and fried jackfish. • Souse: animal feet (pig, chicken, or beef) cooked with onions, garlic, and spices •
Banana cakes with rum sauce
Bavarois maracudja
Caribbean conch stew
Caribbean salmon fillets en papillotte
Chicken pot au feu with carrots potatoes and leeks
Cod with vegetables and aioli sauce
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Traditional Samoan Foods that are Sure to Invade Your Taste Buds
Luau or Palusami – Coconut Milk Baked in Taro Leaves.
• Faiai Eleni – Fish in Coconut Cream.
• Fa'apapa – Sweet Coconut Bread.
• Fa'ausi – Bread Coated with Coconut Sauce.
• Kopai – Sweet Dessert Dumplings from Samoa.
• Pani Popo – Homemade Bread Rolls.
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San Marino is a tiny country landlocked by Italy. At only 23.6 square miles, San Marino is the fifth smallest country in the world, only larger than Vatican City, Monaco, Nauru and Tuvalu. Traditional wines of the Republic following the tradition of italian Romagna: red wine“sangiovese”, white wines “albana”, “biancale” and “moscato”. There are also liqueurs such as Tilus , ade with truffle and Duke of Guelph herbal liqueur. San Marino also produces extra virgin olive oil and honey: wildflower, acacia, chestnut, honeydew.
Local savoury dishes include fagioli con le cotiche, a Christmas bean and bacon soup; pasta e ceci, a chickpea and noodle soup with garlic and rosemary; nidi di rondine, a baked pasta dish with smoked ham, beef, cheese, and a tomato sauce; and roast rabbit with fennel.
What has definitely been since ancient times is the passion for the “piadina”, a flat thin bread that still accompanies any type of food, from simple herb, cheese, to the finest foods meat.
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The cuisine of São Tomé and Príncipe is a blend of African, Portuguese, and tropical influences. Some of the common foods are fish, seafood, beans, maize (corn), cooked banana, and tropical fruits.
Some of the traditional dishes are:
Calulu: a stew made with fish or meat, palm oil, beans, and greens.
Feijoada: a bean and meat stew.
Mufete: a stew made with fish, vegetables, and spices.
Arroz doce: a sweet corn and coconut porridge.
Chicken with coffee sauce: a dish made with chicken, coffee, white wine, cream, garlic, coffee beans and spices.
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When it comes to a consistent and hearty diet, Senegal is doing it right with diets high in fiber and omega-3s. Legumes, lean meats, fish, beans, and whole grains are important components to Senegalese cuisine.
Senegalese cuisine is made up of an amalgam of influences, from local Wolof culinary traditions to the cuisine of Morocco and cooking of former French colonizers. Many dishes that originated in Senegal have become mainstays throughout West Africa.
Some of the more common dishes in Senegal are:
ceebu jen, a tomatoey fish stew over rice;
yassa, grilled chicken marinated with onions and lemon juice; and
mafé, a meat and peanut stew.
Rice, couscous and French bread are common starches.
Fish is eaten along the long coast. Tomatoes, black-eyed peas, onions and peanuts are used in numerous dishes and stews. Tropical fruit and rich desserts end meals.
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Serbian cuisine is very hard to resist. All those delicious ćevapčići, the crunchy komplet lepinja, the magical sarma, the irresistible Karađorđeva steak.
The title of one of the most favorite and famous Serbian specialties, undisputably belongs to the sarma. This old Serbian dish has been popular for many years, and as a result there are several variant recipes for the best stuffed cabbage rolls sarmas.
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The cuisine of Seychelles is a fusion of different cultures and influences, such as African, French, Indian, Chinese, and British. It is based on fish, seafood, rice, coconut, and spices. Some of the popular dishes are:
Shark chutney: a spicy dish made from boiled and mashed shark meat, cooked with onion, lime juice, and bilimbi (a sour fruit).
Ladob: a sweet or savory dish made from plantain, sweet potato, cassava, or breadfruit, boiled with coconut milk, sugar, nutmeg, and vanilla (for the dessert version) or salted fish and salt (for the savory version).
Bouyon bred: a fish soup with greens, such as spinach, moringa, or pumpkin leaves.
Coconut curry: a rich and creamy curry with coconut milk, curry powder, and various meats or vegetables.
Kat-kat banane: a dish of green bananas and fish cooked in coconut milk.
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The cuisine of San Marino is influenced by the Mediterranean and Italian traditions, but it also has its own typical dishes. Some of the most popular Sammarinese foods are:

Fagioli con le cotiche: a bean and bacon soup that is usually eaten at Christmas.
Pasta e ceci: a chickpea and noodle soup flavored with garlic and rosemary.
Nidi di rondine: a baked pasta dish with smoked ham, beef, cheese, and tomato sauce. The name means “swallow’s nest” because of the shape of the pasta rolls.
Roast rabbit with fennel: a meat dish that is often served with polenta, a cornmeal porridge.
Erbazzone: a spinach pie with cheese and onions.
Torta Tre Monti: a layered wafer cake covered in chocolate that is inspired by the Three Towers of San Marino, the country’s symbol.
Verretta: a chocolate wafer cake with hazelnut and cocoa cream filling.
The name comes from the crossbowmen’s arrows used in historical tournaments. Bustrengo: a fruit cake with honey, nuts, and dried fruit that is also a Christmas specialty.
San Marino also produces various wines, cheeses, and liqueurs, such as the aniseed-flavored Mistrà and the truffle-flavored Tilus.
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Cuisine is influenced by the cooking of
China
Malaysia
India
Singapore is a melting pot of cuisines, incorporating a rich heritage of food dishes consisting of Chinese, Indian, Malaysian and Indonesian influences.
Asian-style halibut in parchment
Oriental lemon chicken
Singapore noodles
Sticky tofu stir-fry
Thai pasta salad with shrimp and vegetables
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The cuisine of Sint-Maarten is a fusion of various cultures and influences, such as French, Dutch, African, Latin-American, British, East Indian, and Creole.
It is known for its use of fresh seafood, creole spices, French herbs, and tropical fruits and vegetables.
Some of the local specialties include accras de morue (codfish fritters), bokits (fried sandwiches), buljawou (pickled saltfish with plantains), locri (spiced rice and chicken), columbo (curry meat stew), and crab and rice.
Sint-Maarten also has a variety of restaurants that offer cuisines from around the world, such as Italian, Tex-Mex, Thai, Vietnamese, Indian, Japanese, and Chinese.
Sint-Maarten an St. Barth, a French island close to Sint-Maarten are considered by many as the “culinary capitals of the Caribbean” because of the diversity and quality of food.
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The cuisine of Slovakia is influenced by the traditional food of its neighbours, such as Hungary, Austria, Poland and the Czech Republic1. It is based on staple foods like wheat, potatoes, milk, cheese, pork, sauerkraut and onions.
Some of the most popular Slovak dishes are:

Bryndzové halušky: potato dumplings with sheep’s cheese and bacon. This is the national dish of Slovakia.
Kapustnica: cabbage soup with potatoes, mushrooms, ham and spices. This is a traditional Christmas dish, but also enjoyed throughout the year as a starter.
Vepřo knedlo zelo: pork with bread dumplings and stewed cabbage. This is a hearty and satisfying main course that showcases the Slovak love for meat and dumplings.
Gulášová polievka: goulash soup with beef, onions, potatoes, peppers, tomatoes and paprika3. This is a spicy and warming soup that is often cooked over an open fire at sporting events or festivals.
Lokše: thin pancakes made of potato dough and baked on a stove1. They can be eaten plain or with various fillings, such as poppy seeds, jam, cheese or meat.
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Slovenia is a small country with dramatic contrasts - from an alpine climate in the north, through the wineproducing hills of Stajerska, to the sub-Mediterranean region in the south.
These geographical features lend varied regional emphasis to the cuisine, which is characterized by simple country fare, often enhanced by the dishes of the surrounding countries - Italy, Austria, Hungary and Croatia.
There are many contenders for the title of Slovenia’s national dish.
One of them is Štruklji.
Štruklji comes in the form of rolls consisting of two parts: dough and filling. And comes Prekmurska gibanica a layered pastry that contains poppy seeds, walnuts, apples, raisins and quark fillings. Although native to Prekmurje, it has achieved the status of a national specialty of Slovenia.It's so popular that it appears on one of the country's stamps!Slovenian dishes include struklji, a dough dish that's either fried, boiled, or steamed.
Prekmurska gibanica -poppyseed walnut and apple strudel pie
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Fish is the staple meat in the Solomon Islands cuisine. Usually any meat is cooked and served with sweet potatoes, rice, taro roots, cassava, taro leaves and many other vegetables. Beside the local traditional cuisine many dishes from both European and Asian culture can be easily found and served in any restaurant or household of this country.
Caribbean conch stew
Fish and fungi
Fried chicken
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The cuisine of Somalia is a fusion of different culinary traditions, influenced by its history of trade, commerce, and colonization. Some of the staple foods of Somalia are flatbread, pasta, rice, meat, and bananas.
Some of the most popular traditional dishes of Somalia are:

Canjeero or lahoh: a pancake-like bread made from fermented flour and yeast, eaten with honey, ghee, or meat sauce.
Muufo: a corn flour flatbread baked in a clay oven, eaten with soup, sesame oil, and banana
Baasto: pasta with meatballs, tomato sauce, and potato slices, spiced with cumin, cardamom, cloves, and sage.
Canbulo iyo bun: beans and coffee berries, a snack eaten with tea.
Xalwo: a sweet dessert made from sugar, cornstarch, oil, and cardamom, often garnished with nuts and sesame seeds.
Sambuusa: a fried pastry filled with meat, cheese, or vegetables, similar to a samosa.
Bariis iskukaris: rice cooked with spices, raisins, and meat or vegetables, often served with a salad and banana.
Muqmad or odkac: dried meat, usually beef, goat, or camel, boiled in ghee and preserved for long periods.
Somali cuisine also varies from region to region, depending on the availability of ingredients and the
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Bobotie Bobotie is sometimes called the national dish of South Africa. The dish originates from Indonesian slaves who were brought to South Africa by the Dutch East India company in the 17th century. Bobotie is made from spiced minced meat and dried fruit with an egg and milk topping which is baked in the oven until it’s set – a bit like Greek moussaka. Eat bobotie with yellow rice, some fruit chutney, sliced banana and a sprinkling of coconut.
Cape Malay curry When the Dutch and French settlers came to Cape Town in the 17th century they brought with them slaves from Indonesia to work on their lands. These slaves used their own spices and traditional cooking techniques with local African ingredients to create aromatic curries and stews – spicy but not fiery, and sweet – now known as Cape Malay curry. There are a great many variations.
Koeksisters Another South African speciality, from the Western Cape, is the syrup-covered doughnut called the koeksister. The name comes from the Dutch koekje – say it out loud and you’ll hear what it means: ‘cookie’. Koeksisters are usually twisted or braided and there are two types: the Cape Malay which is spicier and covered with dried coconut; the Afrikaner is crispier and has more syrup. Both are crunchy and sticky on the outside, and moist and syrupy on the inside.
Malva pudding This is South African comfort food at its sweet and sticky best: malva pudding. Malva pudding originated with the Cape Dutch settlers and is a spongy cake-type pudding made with sugar, eggs, flour, butter and apricot jam. As soon as it’s out of the oven, a hot sweet and creamy sauce is poured over the top of the pudding. Malva pudding is often served up after Sunday lunch in South Africa and can be enjoyed with custard, ice cream, whipped cream, brandy butter, crème anglaise or whatever your choice.
Bobotie
Chicken salad
Homemade black garlic and sauce
Peri peri sauce
Seafood green onion pancake haemul-pajeon
Singapore noodles
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Traditional Food in South Korea
Kimchi
Kimchi is a bit part of the national identity and is therefore served with pretty much every meal in South Korea. It’s usually made from fermented cabbage and chili, it’s a bit of an acquired taste for travellers.
Korean Barbecue Meal
Korean barbecue has become popular in the west, but health and safety usually means restaurants can’t use a charcoal broiler at the table like they do in South Korea – undoubtedly key to the best flavours. Generally at a barbecue restaurant you’ll find bulgogi, cuts of marinated meat (usually pork or beef), and galbi, ribs that are usually unmarinated. Gimbap – You might think of this as Korean sushi, as it consists of rice, meat or fish, pickled radish, and sesame seeds wrapped up in dried seaweed. The difference from sushi is how the rice is flavoured with salt and sesame oil. A roll of gimbap can be a useful snack to carry with you, but is also an option in a restaurant or cafe.
Soups and stews
Again, the amount of soups and stews you’re likely to encounter in South Korea is ridiculous, and the difference between soup and stew might not always be clear. Soups are known as guk or tang, while jjigae usually means stew. You’ll find soups and stews made with vegetables, kimchi, seafood, meat, tofu, noodles, and more, sometimes all at once. Noodles
It's said that, on average, South Koreans eat 80 bags of ramen noodles per person annually, which is a lot of instant noodles. Most of that ramen is Shin Ramyun (shin means “spicy” in Korean, and ramyun is the Korean word for ramen, a Japanese word).
Noodles are popular in South Korea. Look out for naengmyeon, a thin and chewy buckwheat noodle served in an ice cold beef broth – a Korean speciality. The recipe of the broth can vary heavily from place to place. You’ll also find japchae (yam noodles fried with vegetables, beef, and/or dumplings), ramyeon (Korea’s spicy answer to ramen, served with kimchi), and u-dong (thick wheat noodles similar to Japanese udon).
Seafood
Seafood is massive in South Korea, and many restaurants will have bays of fish tanks containing live specimens for you to choose from.
A traditional South Korean seafood dish is hwe, served raw (similar to sashimi) and flavoured with a hot pepper sauce. Note that in some places the fish will be prepared while still alive to ensure maximum freshness, which can be an altogether unpleasant experience. You could also try haemultang, a spicy hotpot stew made with crab, shrimp, squid, along with vegetables and noodles. Traditional drinks in South Korea
The national drink of South Korea is soju. It’s a bit like vodka (around 20% proof), and you’ll usually find it’s the cheapest beverage on the menu.
Beer
The most popular brands of beer in South Korea are western-style lagers – Cass, Hite and OB.
Bobotie
Chicken salad
Homemade black garlic and sauce
Peri peri sauce
Seafood green onion pancake haemul-pajeon
Singapore noodles
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The cuisine of South Sudan is based on grains, such as maize, sorghum, and millet, as well as yams, potatoes, vegetables, legumes, meat, okra, and fruit1. Meat is usually boiled, grilled, or dried, and fish is common near the rivers and lakes. Some of the most popular dishes are:

Kisra, a fermented flatbread made with sorghum flour, which is the national dish and a staple food. It is often eaten with meat, vegetable, or fish stews, or with salads.
Asida, a doughy dumpling made with flour, water, and salt, which is steamed or baked. It is usually served with stews or sauces, such as molokhia, a green soup made from jute leaves.
Ful medames, a dish of cooked fava beans seasoned with cumin, garlic, lemon, and oil. It is a common breakfast dish, often eaten with bread or eggs.
Tamia, a type of falafel made with chickpeas, onion, garlic, parsley, and spices, which are deep-fried into balls or patties15. They are usually served with tahini sauce, salad, or bread.
Combo, a dish of spinach cooked with peanut butter and tomatoes, which gives it a creamy and nutty flavor1 . It is a vegetarian dish that can be eaten with bread or rice.
Bobotie
Chicken salad
Homemade black garlic and sauce
Peri peri sauce
Seafood green onion pancake haemul-pajeon
Singapore noodles
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The traditional food of Spain is
1. Paella Valenciana. the iconic, emblematic national dish of Spain, saffron-perfumed Paella Valenciana. Authentic paella originates from the region around Valencia, and comes in two varieties: Paella Valenciana, with rabbit and chicken; and seafood paella.
From tasty tapas to superb seafood and traditional roasts, food in Spain is all about making the most of the best local produce. Spain is a diverse country with different cultures and cuisines, though they share some common traits (which are also common to other Mediterranean countries). Mostly olive oil is used for cooking, and the base for many Spanish dishes is the “sofrito”: tomato, onion, garlic and peppers, fried in oil before adding the rest of the ingredients. Herbs and spices such as bay, parsley, rosemary, thyme, clove, nutmeg, cumin and paprika are often used. Very spicy dishes are rare in traditional Spanish cuisine.
Asparagus with orange and endive salad
Baked cod greek-style
Broccoli with garlic
Buñuelos
Candied grapefruit peel
Chicken and pasta salad with asparagus
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The cuisine of Sudan is greatly influenced by the historical and cultural interactions of Arab, Nubian, Egyptian, Turkish, and Levantine peoples in the region. Some of the most common ingredients in Sudanese cuisine are bread, meat, beans, peanuts, sesame, okra, and spices.
Sudanese cuisine consists of a variety of dishes, such as:

Ful medames: the national dish of Sudan, made of cooked fava beans seasoned with cumin, lemon juice, garlic, and other spices. It is often served with flatbread, vegetables, or cheese.
Mullah: a rich meat stew that is blended to a smooth consistency and eaten with kisra, a thin flatbread similar to a crêpe.
Tamayya: chickpea fritters that are seasoned with cumin, coriander, garlic, and lemon juice. They are fried until golden-brown and served in a sandwich or with dips. They are similar to falafel.
Asseeda: a porridge dish made of rye, flour, and water. It is usually eaten with a savory sauce or a sweet syrup.
Um ali: a dessert made of pastry, milk, cream, nuts, and dried fruits. It is similar to bread pudding.
Sudanese cuisine is also regional, with fish being popular along the Nile and camel meat being consumed in some areas.
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Most Popular Suriname Dishes
Suriname’s history has had a significant impact on it’s cuisine, which has been influenced by African, Asian and European cuisines.
After slavery was abolished in the 19th century, servants from India and other parts of Asia were brought to Suriname to work on the plantations.
Surinamese cuisine is characterized by its use of fresh herbs and spices, as well as its bold and complex flavors. And a variety of street foods are popular in Suriname, such as barbecued meats, fried snacks, and fresh fruit juices. Surinamese dishes influenced by European and Jewish settlers include chicken pasty (kippenpastei), ginger bear (gemberbier), rice and chicken oven stew (popido estella) and sponge cake (ingris buru) as well as plantain and bananas
.In the Javanese Surinamese tradition, you have popular dishes like telo, saoto (chicken soup with noodles and vegetables that often can be made with a plant-based broth), nasi, and bami. Nasi is delicious fried rice that is made with ketjap (a typical Indonesian condiment), ginger, pepper, and onionsMost Popular Suriname Dishes
Suriname’s history has had a significant impact on it’s cuisine, which has been influenced by African, Asian and European cuisines.
After slavery was abolished in the 19th century, servants from India and other parts of Asia were brought to Suriname to work on the plantations.
Surinamese cuisine is characterized by its use of fresh herbs and spices, as well as its bold and complex flavors. And a variety of street foods are popular in Suriname, such as barbecued meats, fried snacks, and fresh fruit juices. Surinamese dishes influenced by European and Jewish settlers include chicken pasty (kippenpastei), ginger bear (gemberbier), rice and chicken oven stew (popido estella) and sponge cake (ingris buru) as well as plantain and bananas
.In the Javanese Surinamese tradition, you have popular dishes like telo, saoto (chicken soup with noodles and vegetables that often can be made with a plant-based broth), nasi, and bami. Nasi is delicious fried rice that is made with ketjap (a typical Indonesian condiment), ginger, pepper, and onions
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Svalbard and Jan Mayen are an extraterritorial part of Norway
Lapskaus A traditional type of Norwegian stew, you'll find this dish both on mainland Norway as well as the Svalbard archipelago. Made with meat (usually beef), potatoes and other vegetables, this thick stew is the ultimate comforting dish on an icy Arctic day.
Vaffelkake These delicious waffles are a favourite sweet treat in both mainland Norway and Svalbard, often made in the shape of a heart and served with jam.
Reindeer Commonly eaten in Greenland, reindeer is one of the game meats enjoyed by the locals, alongside smaller game such as snow hares and ptarmigan bird.
Snow Crabs These large crustaceans are commonly found in west Greenland, and have a bright orange outer shell with a subtly flavoured white meat.
Seifilet Fersk The Arctic region relies on the bounty of the ocean for many of its culinary staples. As such seifilet fersks (which translates to 'fresh fish filets') such as pollock, salmon, haddock and mackerel and can be steamed, grilled, poached or cured – the options are almost endless.
Norwegian Rissoles These tasty meatballs, also known as kjøttkakers, are another hearty Arctic dish you'll find in Svalbard.
Polarbröd Found throughout Sweden and Arctic Norway, Polarbröd is inspired by traditional flatbread, and is a staple accompaniment to many meals in the Arctic.
Suaasat Considered the national dish of Greenland, suaasat is a soup that is traditionally made from various meats such as seabird, seal, venison, reindeer and even whale meat. This hearty soup often contains potato and onion, as well as rice.
Tørrfisk Translating roughly to 'stockfish', tørrfisk is a type of dried cod that has been eaten since the days of the Vikings. The fish is dried in the open air on racks called stocks, before being stored inside to mature for up to 12 months.
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Traditionally, Scandinavian dishes are basic and many traditional meals include fish, potatoes, pork, and berries. Most Scandinavian cuisine relies on fresh, natural ingredients that can be found in the wild or that come fresh from the sea.
The main staple in Scandinavian cuisine is definitely fish.
GRAVLAX being the common Scandinavian dish made from raw salmon that is cured with salt, dill, and sugar.
Other popular foods are Meatballs, and Berries are a common staple in many Scandinavian dishes.Pancakes are a common Scandinavian dish. They are enjoyed at all times of the day, not just at breakfast as in other places in the world.
Apple blueberry crisp
Apple fritters
Baked salmon fillets
Baked salmon in the swimming position
Baked whole salmon
Blinis
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Cuisine is influenced by the cooking of
France
Italy
Germany

Cheese fondue
Melted cheese with bread cubes. The bread cubes are picked up on the fork and swivelled in the melted cheese, which is served in a traditional ceramic fondue pot called ‘caquelon’.
Raclette
Melted cheese served with "Gschwellti" (jacket potatoes), cocktail gherkins and onions as well as pickled fruit.
Älplermagronen
A kind of gratin with potatoes, macaroni, cheese, cream and onions. And most importantly, stewed apple on the side.
Rösti
A flat, hot cake made of grated, cooked jacket or raw potatoes and fried in hot butter or fat. The dish is bound by nothing apart from the starch contained in the potatoes.
Birchermüesli
Developed around about 1900 by the Swiss doctor Maximilian Oskar Bircher-Brenner, it contains oat flakes, lemon juice, condensed milk, grated apples, hazelnuts or almonds.
Swiss chocolate
Chocolate came to Europe in the course of the 16th century, by the 17th century at the very latest it became known and was produced in Switzerland as well. In the second half of the 19th century Swiss chocolate started to gain a reputation abroad. The invention of milk chocolate by Daniel Peter as well as the development of conching (fondant chocolate) by Rodolphe Lindt were closely connected with the rise of Swiss chocolate's renown.
Swiss cheese
One could quite easily explore Switzerland travelling from cheese dairy to cheese dairy. Each area of the country, each region has its own types of cheese – the diversity of products created from one single base ingredient – good Swiss milk – is quite astonishing! Such as, for example, the soft and melting Vacherin cheese. The aromatic Appenzeller. The full-flavoured Sbrinz. The Emmentaler, famous for its big holes. The world-famous Gruyère. Or the Tête de Moine which is shaved into decorative rosettes. All of these – and their round about 450 other cheese siblings – make a fondue, a raclette, an «afternoon snack platter» a culinary experience.
Chocolate marble bark
Chocolate orange torte with raspberry coulis
Chocolate raspberry tart
Cuchaule - saffron bread recipe
Endives meuniere
Jaeger schnitzel
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There are hundreds of cooking methods in China. However, the most common methods are stir-frying, deep-frying, shallow-frying, braising, boiling, steaming and roasting.
Rice is China's staple food. The Chinese word for rice is "fan" which also means "meal." Rice may be served with any meal, and is eaten several times a day. Scallions, bean sprouts, cabbage, and gingerroot are other traditional foods. Soybean curd, called tofu, is an important source of protein for the Chinese. Although the Chinese generally do not eat a lot of meat, pork and chicken are the most commonly eaten meats. Vegetables play a central role in Chinese cooking, too.

There are four main regional types of Chinese cooking.

The cooking of Canton province in the south is called Cantonese cooking. It features rice and lightly seasoned stir-fried dishes. Because many Chinese immigrants to America came from this region, it is the type of Chinese cooking that is most widely known in the United States. Typical Cantonese dishes are wonton soup, egg rolls, and sweet and sour pork.

The Mandarin cuisine of Mandarin province in northern China features dishes made with wheat flour, such as noodles, dumplings, and thin pancakes. The best known dish from this region is Peking duck, a dish made up of roast duck and strips of crispy duck skin wrapped in thin pancakes. (Peking was the name of Beijing, the capital of China, until after the Cultural Revolution of the late 1960s. This traditional recipe is still known in the United States as "Peking duck.")

Shanghai cooking, from China's east coast, emphasizes seafood and strong-flavored sauces.

The cuisine of the Szechuan province in inland China is known for its hot and spicy dishes made with hot peppers, garlic, onions, and leeks. This type of cooking became popular in the United States in the 1990s. Tea, the beverage offered at most meals, is China's national beverage. The most popular types of tea—green, black, and oolong—are commonly drunk plain, without milk or sugar added. Teacups have no handles or saucers.

Singapore noodles
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Some typical mainland Tanzanian foods include wali (rice), ugali (maize porridge), nyama choma (grilled meat), mshikaki (marinated beef), samaki (fish), pilau (rice mixed with a variety of spices), biriyani, Mahindi ya Kuchoma (Grilled Corn), Chapatti (Fried Flatbread), and ndizi-nyama (plantains with meat).
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Thailand cuisine is remarkable. Aromatic spices, and a distinctive blend of sweet, sour, salty, and savory flavors characterize Thai cuisine.
The typical Thai meal consists of rice served alongside various curries, sauces, and vegetable dishes. Soups are an important part of the meal, and often include a unique blend of spices and flavors. Noodles are also popular.
There is a huge variety of food, with different dishes coming from Thailand’s different regions.
Food in Thailand is quite inexpensive. In fact, some of the most authentic, high quality dishes can be bought from street-side vendors for only 20-30 baht—less than $1USD. Even a nice meal out at a restaurant can bereasonably priced.
Here are some of the common types of Thai street food:
Noodle soup:
Filled with aromatic spices and abundant flavors, Thai noodle soups may include pork, beef, chicken, or sea food, as well as an abundance of vegetables.
Satay:
Delicious skewers of pork, beef, or other meats, accompanied by peanut sauce make a great meal or snack.
Spicy Salads:
Thai spicy salads often include green papaya, grilled chicken, and an ample supply of spices.
Rice meals:
It’s easy to find a full meal for one, including rice, vegetables, and meat, usually for around $1.00. The different options for flavors and varieties of meat and vegetables are endless.
Thailand also has a huge variety of inexpensive tropical fruit that you can pick up from markets or small stands. Fresh, sweet, and totally delicious, this makes for the perfect dessert.
Thais will never call their capital city Bangkok - indeed, some Thais in the more remote provinces may never have even heard of it being called that. Instead in Thai it is known as Krung Thep (กรุงเทพ), which roughly translates to 'City of Angels'. Bangkok (translating as 'village of wild plums') was the original site for the capital city and was located west of the Chao Phraya river (in modern day Thonburi).
Asian cauliflower
Asian shrimp with pineapple relish
Broiled gingered chicken
Cauliflower stew with coconut oil ginger and turmeric
Coconut shrimp with sweet chili sauce
Cod fillets orientale
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The cuisine of Togo is influenced by the diverse ethnic groups, colonial history, and geographical location of the country.
Some of the common ingredients in Togolese dishes are maize, rice, millet, cassava, yam, plantain, beans, fish, and groundnuts.
Some of the traditional Togolese foods are:

Groundnut soup: A rich and spicy soup made with groundnuts, uziza seeds, bitter leaf, ginger, onion, tomatoes, aubergine, and okra.
Fufu: A soft and doughy side dish made from pounded yams, cassava, plantain, or maize. It is usually dipped into soups or sauces.
Akpan: A fermented maize yogurt that is sold in small sachets on the streets. It is mixed with condensed milk and ice.
Djenkoume: A moist cornmeal cake that is flavoured with tomatoes, onion, garlic, and ginger.
Koklo meme: Grilled chicken with a chili sauce.
Riz sauce d’arachide: A rice dish made with groundnut sauce.
Togo is not known for its desserts, but fresh tropical fruits such as pineapple, banana, or mango are often enjoyed after meals.
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The traditional diet of the Tongan people consisted mostly of taro, yams, bananas, coconuts and of course seafood - the staple of any island nation. As Westerners began to arrive in the 19th and early 20th centuries, so to did new foods.

Some popular dishes include:

Topai: these doughballs are dropped in a kettle of boiling water to cook and are then served with syrup and coconut milk.

Lú: this is a meal prepared for special occasions. Chopped meat is prepared with coconut milk and wrapped in taro leaves which are then wrapped in banana leaves and put in an umu (a traditional underground oven) to cook. There are many varieties of Lú including Lú pulu - made with beef, Lú sipi - made with lamb, Lú moa - made with chicken and Lú ho’osi - made with horse meat.

‘Ota ‘ika: ‘Ota means raw and ‘ika means fish, and that is basically what this meal consists of - raw fish that has been marinated in citrus juice and coconut milk served with mixed vegetables. (For the fish portion, a wide array of seafood can be used such as mussels, prawns, crab, lobster, octopus or squid, sea urchin or eel).

Feke: grilled octopus or squid prepared in coconut sauce.

Kapisi pulu: corned beef and cabbage in coconut cream.

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It was during the African slave trade that culinary influence from West Africa came to the Caribbean. The foods used were plantain, pigeon peas, taro or dasheen, breadfruit, ackee, dasheen bush (taro leaves), okra, mango and saltfish.

Topai: these doughballs are dropped in a kettle of boiling water to cook and are then served with syrup and coconut milk.

Crab and callaloo is the national dish of Trinidad and Tobago, where it is traditionally enjoyed for Sunday lunch

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Tunisian cuisine is a blend of Mediterranean and native Punics-Berber cuisines, influenced by various cultures and nations such as Italians, Andalusians, French and Arabs1. Tunisian food is known for its spiciness and use of harissa, a paste of ground chili peppers, garlic, and spices.
Tunisian cuisine is also rich in seafood, meat, olive oil, tomatoes, and a variety of spices and herbs.
Some of the most popular dishes in Tunisian cuisine are:

Couscous: A staple dish made of steamed semolina grains, served with meat, vegetables, and sauce. There are many variations of couscous, such as couscous with fish, couscous with lamb, and couscous with seven vegetables.
Brik: A thin pastry filled with egg, tuna, cheese, parsley, and harissa, then deep-fried until crispy. Brik is usually eaten as a starter or a snack.
Lablabi: A thick soup made of chickpeas, garlic, cumin, harissa, and olive oil, garnished with bread, lemon, olives, and boiled eggs. Lablabi is a popular street food and a comfort food in winter.
Shakshouka: A dish of eggs poached in a sauce of tomatoes, onions, peppers, and spices. Shakshouka can be eaten for breakfast, lunch, or dinner, and is often served with bread.
Tajine: A type of quiche or pie made of eggs, cheese, meat, and vegetables, baked in a round dish. Tajine can have different fillings, such as spinach, potatoes, or chicken.
Makroudh: A pastry made of semolina dough, filled with dates or almonds, and fried or baked, then soaked in honey or sugar syrup.
Baklava: A pastry made of thin layers of filo dough, filled with nuts and honey, and cut into diamond-shaped pieces.
Berkoukech soup
Chicken couscous
Majadra lentils and rice
shortbread cookies with Nutella
Slow-roasted tomatoes
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Cuisine of Turkey is the culinary tradition of Turkey and its people. It is influenced by various cultures and regions, such as Central Asia, the Mediterranean, the Balkans, and the Middle East. Turkish cuisine is rich in flavors, spices, and dishes, such as kebabs, köfte, dolma, börek, pide, meze, and desserts. Some of the most popular Turkish foods are:
Kebap: grilled meat cubes on a skewer, usually served with rice, bread, salad, and sauces.
Köfte: meatballs made from ground lamb or beef, mixed with spices and herbs, and cooked in various ways.
Dolma: stuffed vegetables, such as peppers, tomatoes, eggplants, or vine leaves, with rice, meat, herbs, and spices.
Börek: savory pastry made from thin layers of dough, filled with cheese, spinach, meat, or potatoes, and baked or fried.
Pide: flatbread baked in a stone or brick oven, topped with cheese, meat, vegetables, or eggs.
Meze: a selection of small dishes, such as salads, dips, cheese, olives, and seafood, served as appetizers or snacks.
Baklava: a sweet pastry made from layers of thin dough, filled with chopped nuts and soaked in syrup or honey.
Basic hummus
Buñuelos
Caramelized figs with fudge sauce
Lavash
Lemon herb tahini sauce
Majadra lentils and rice
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Cuisine of Turkmenistan is the traditional food of the Turkmen people, who live in Central Asia. Turkmen cuisine is influenced by their nomadic culture, which revolves around animal husbandry, especially sheep and camel.
Therefore, meat, especially mutton and lamb, is the main ingredient of many dishes, such as shashlyk, kakmach, gowurma, and dograma. Turkmen cuisine also uses rice, vegetables, fruits, dairy products, and bread as staple foods. Some of the most popular dishes in Turkmenistan are:

Palaw: a rice dish cooked with meat, carrots, onions, and sometimes dried fruits and garlic. Palaw is considered the national dish of Turkmenistan and is served on special occasions and celebrations.
Dograma: a soup made with shredded meat, onion, and pieces of dry flatbread. Dograma is an ancient dish that dates back to sacrificial rituals and rites. It is still prepared on religious holidays and weddings.
Unash: a soup with beans and hand-made noodles. Unash is a hearty and nourishing dish that is often eaten in winter2. Ichlekli: a meat pie with various fillings, such as pumpkin, spinach, cheese, or potato. Ichlekli is baked in a clay oven called tamdyr and is a common snack or appetizer.
Gutap: a fried or baked pastry with different fillings, such as meat, cheese, greens, or potato. Gutap is similar to ichlekli, but smaller and thinner. Gutap is often served with sour cream or yogurt.
Pishme: a fried doughnut-like pastry sprinkled with sugar or honey. Pishme is a popular dessert or breakfast item in Turkmenistan. Turkmen cuisine is not very spicy, but it uses salt and black pepper as seasonings. Turkmen people also enjoy various drinks, such as tea, ayran (a yogurt drink), chal (a fermented camel milk drink), and agaran (a fruit juice).
Turkmenistan is also famous for its melons, which are sweet and juicy and come in many varieties.
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The cuisine of Turks and Caicos Islands is influenced by various cultures and traditions, such as the native Taíno, African, Jamaican, Hispaniolan, Bahamian, and British.
Seafood is a major component of the local diet, especially conch, which can be prepared in different ways, such as conch fritters, conch salad, conch chowder, and cracked conch12. Other seafood dishes include boiled fish and grits, lobster, grouper, and snapper.
Some of the local crops and fruits that are used in the cuisine are okra, peas, pigeon peas, peppers, beans, papaya, plantains, maize, sea grapes, tamarinds, and sugar apples.
Johnny cake, a pan-baked cornbread, is a common accompaniment to many meals.
Some of the popular drinks on the islands are rum punch, ginger beer, and Turks Head beer.
Caribbean conch stew
Fish and fungi
Fried chicken
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The cuisine of Tuvalu, a state in the Central Pacific (Oceania), is based on the staple of coconut and the many species of fish found in the ocean and the lagoons of the atolls of Tuvalu. Pulaka, (cyrtosperma merkusii), or swamp taro, is an important source of carbohydrates. Rice now forms an important part of the diet. Coconut is used in different forms with coconut water, coconut milk and the flesh of the coconut being used to flavour dishes. Various desserts made on the islands include coconut and coconut milk, instead of animal milk.
Because these islands are isolated, the neighbors' influences are not felt in the Tuvaluan cuisine; because Tuvalu was a British colony during the 19th century, the Tuvalu cuisine includes British elements and meals with the local flavors.
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In Uganda, the staple food is matoke (cooking bananas). Other food crops include cassava (manioc), sweet potatoes, white potatoes, yams, beans, peas, groundnuts (peanuts), cabbage, onions, pumpkins, and tomatoes.
Traditional foods include ugali (solidified maize meal porridge) served with a stew of groundnuts (peanuts), beans, chicken or meat such as beef, goat or mutton. Game can be found on menus in some restaurants and at safari lodges.
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The cuisine of Ukraine is a diverse and rich collection of dishes that reflect the country’s history, culture, and geography. Some of the most popular and traditional Ukrainian foods are:

Borscht: A beetroot soup with meat, potatoes, cabbage, carrots, and sour cream. It is often served with bread, garlic, and salo (cured pork fat).
Varenyky: Dumplings filled with various ingredients, such as cheese, potato, cabbage, meat, or fruit. They are boiled and then fried or baked, and topped with butter, sour cream, or onion.
Holubtsi: Cabbage rolls stuffed with rice, meat, and vegetables, and cooked in a tomato sauce. They are sometimes served with sour cream or mushroom sauce.
Deruny: Potato pancakes that are grated, mixed with eggs and flour, and fried in oil. They are usually eaten with sour cream, apple sauce, or jam.
Salo: Cured pork fat that is sliced and eaten raw, fried, or smoked. It is considered a delicacy and a symbol of Ukrainian hospitality.
Pampushky: Fluffy yeast doughnuts that are filled with jam, poppy seeds, or cheese, and sprinkled with sugar or honey. They are often served with coffee or tea.
Top 10 Most Popular Ukrainian Foods Paska (Easter Bread)
1. Borscht.
2. Varenyky.
3. Holubtsi.
4. Holodets.
5. Deruni (Potato Pancakes)
6. Chicken Kyiv.
7. Olivier Potato Salad.
Russian Tea Cakes
Vatrushki cream cheese buns
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Among the food specialties of the United Arab Emirates are:
Hummus, baba ghanush, tabbouleh,falafel, fattoush, khoubiz.
The popular bread mohalla is eaten for breakfast with honey and date syrup. Traditional dishes include marinated and grilled kabobs of chicken, shish tawook, or lamb or beef, shish kebab, or makhbous, lamb with rice, hareis, a wheat casserole, and mashwee samak, a fish dish prepared on the grill.
Variety also dominates among the sweet dishes, so typical Arabic desserts include various baklave, also umm ali, a sweet pudding flavored with cinnamon, nutmeg, and rose water, and kunafa, small pieces of dough filled with cheese flavored with jasmine syrup. Desserts also include esh asaraya, a cheesecake with whipped cream, muhalabia, a pudding with honey and pistachios, or kichk al-fuqura, a cream of almonds.
Apple and berry crisp
Apple and oat scones with cinnamon
Apple and pork stuffing
Apple betty
Apple blueberry crisp
Apple crunch
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Traditional British food / UK food but also English ‘modern’ cuisine is becoming more popular these days.
While most British people eat a lot of pasta, pizza and dishes influenced by Indian and Chinese cultures – like curries and stir fries – some of the old favourites are still on the menu, even if they’re not eaten every day.
Fish ‘n’ chips Brits have been eating fish and chips since the 19th century.
Pies: There are so many different pies from around the UK: cottage pie (minced beef with a mashed potato topping), shepherd’s pie (using lamb instead of beef),
steak and kidney pie made with a suet-based (beef or mutton fat) pastry case, pork pie (famously made in Melton Mowbray) which is eaten cold, and
the Cornish pasty – meat, potato and vegetables wrapped up in a semi-circular pastry case which is a meal in itself.
The British banger:

Unlike European sausages, most British sausages (‘bangers’) are made from fresh meat rather than smoked or cured and then grilled, fried or baked. Sausages are usually made from casings filled with pork or beef and flavoured with herbs and spices and come in long ‘links’ or strings.
Lancashire hotpot
This stew, which originated in the north west of England, is made from mutton or lamb and vegetables, topped with sliced potatoes. It’s simple to prepare and cheap to make, but cooked long and slow so that the meat is succulent and tender.
Apple and berry crisp
Apple and oat scones with cinnamon
Apple and pork stuffing
Apple betty
Apple blueberry crisp
Apple crunch
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Uruguayan cuisine is a fusion of cuisines from several European countries, with a particular emphasis on Mediterranean food from Spain, Italy, Portugal and France. Other possible influences on the cuisine may result from immigration from countries such as Germany and Britain. The food is very similar to Argentine cuisine.
Traditional Food In Uruguay
Asado (barbecued meat) Uruguayans are all about the family, and one of their favourite dishes, the Asado, reflects this community spirit.
1. Chivito (beef sandwich) Source: Wikimedia Commons.
2. Churros with Dulce de Leche. Source: Wikimedia Commons.
3. Revuelto Gramajo (stir-fried potatoes)
4. Alfajores (cookie confection)
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The cooking and cuisine of the United States defies easy categorization. While well known for the mass production and global uniformity of fast food outlets, America is actually home to wide-ranging regional cuisine and the influence of immigrant groups past and present. From New England clam chowder to Texas barbecue to cioppino in the City by the Bay, the cuisine of the United States has thrills around every corner.
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Uzbek cuisine shares the culinary traditions of Turkic peoples across Central Asia.
There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich".
Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes. Uzbekistan's signature dish is palov (plov or osh or "pilaf"), a main course typically made with rice, pieces of meat, grated carrots and onions. It is usually cooked in a kazan (or deghi) over an open fire; chickpeas, raisins, barberries, or fruit may be added for variation.
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Vanuatu foods have several core ingredients used such as yam, taro, banana, coconut, sugarcane, tropical nuts, pigs, greens, fowls and seafood. Native people in Vanuatu usually grow most of their food except luxury foods such as rice or tinned fish.
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Cuisine is influenced by the cooking of
Italy
Mediterranean
The Holy See is the central governing body of the entire Roman Catholic Church located within the Vatican City, an independent state located on the Vatican hill.
Vatican City's culinary history is essentially identical to that of Italy, with the exception that the foreigners living in the Vatican change regularly and with each new group comes new foods.
The city is too small to truly have a distinct culinary history so to understand the big picture, one must understand the historic diet and culinary influences of Italy.
Calzones
Cannellonis
Gnocchi alla romana
Panna cotta with berry compote
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The most popular Venezuelan Foods are:

• Arepas.
• Pabellón Criollo. This is Venezuela's national dish.
• Tequeños.
• Hallaca. Hallacas consist of a corn dough wrapped in plantain, filled with a stuffing called "guiso" made with beef, olives, pork, capers and many vegetables and then cooked in boiling water.
• Cachapa.
• Perico.
• Tres Leches.
• Empanadas.
Black bean and corn wonton appetizers
Chocolate mocha soufflé
Empanadas
Strawberry delight
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In the past few years Vietnamese food has become more and more popular around the world.
Renowned for its spicy and refined flavors, Vietnamese cuisine is one of the most popular exotic Asian cuisines. Nems, Pho and bo bun are among the most popular Vietnamese dishes. Want to try your hand at Asian cuisine? Learn how to prepare these iconic dishes with our selection of Vietnamese recipes.
Food lovers may have tried the two best known Vietnamese dishes – spring rolls and bread rolls. Rice, noodles, fresh vegetable and herbs all play big roles in Vietnamese food, making it one of the healthiest cuisines in the world.
In Vietnam you’ll discover one unmistakable fact: Vietnamese people love noodles. They eat them every day, sometimes for every meal. Vietnamese noodles are made from a few basic ingredients, the most common being rice, wheat and mung beans, but a whole sub-cuisine is built on these basics.
Here are 10 favourites Vietnamese food.
• Vietnamese Noodle Soup (Pho)
• Summer Rolls / Fried Spring Rolls (Goi Cuon / Nem Ran)
• Baguettes (Banh Mi)
• Grilled Pork (Thit Nuong)
• Crepe Wrap (Banh Xeo)
• Beef on Rice Noodles (Bun Bo Nam Bo)
• Pork on Thick Noodles (Cao Lau).
Asian shrimp with pineapple relish
Bang bang shrimp
Black bean and corn wontons
Broiled gingered chicken
Coconut shrimp with sweet chili sauce
Coconut-ginger shrimp
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Cuisine is influenced by the cooking of
USA
Favorite Foods of the Virgin Islands
Fungi (pronounced fun-jee) is a kind of dumpling made from salted cornmeal mixed with water and shortening, and frequently, okra. It's generally served as a side-dish with fish or meat dishes.
Callaloo (or Kallaloo) is a soup or stew made from the leaves of the dasheen plant or some other green leafy plant such as taro leaves or spinach. It's usually flavored with things like okra, salted meats, hot and black pepper, fish, onions, and spices.
Johnnycake is a deep-fried bread or biscuit, sometimes made from unleavened dough. It's sometimes baked rather than fried, and may be eaten hot or cold.
Pates (pronounced patties) are pastries enclosing spiced meats, fish, and/or vegetables, then deep fried. They're one of the most common foods of the Virgin Islands as a light snack.
Roti is somewhat similar to a Pate. Originating in India, it's made with a light, fluffy dough wrapped around spiced or curried meats, chicken, or veggies.
Rice and Beans (sometimes called rice and peas). It's generally flavored with herbs and spices, and is one of the most popular foods of the Virgin Islands among local people. Flavored rice by itself (without the beans) is also popular, usually as a side-dish
Conch (pronounced conk) is a large mollusk often served in chowder or as fritters (strips battered and deep-fried, usually served with a sweet, spicy sauce). Conch needs tenderizing, so when you order it, don't be surprised if you hear pounding coming from the kitchen!
Salt Fish is dried, boneless, salted fish (usually cod) which is dense, firm, and meaty from the salting and drying. It can be served many different ways, including fried, in chowders, and in stew.
Curried Goat, Chicken, Oxtail, and Fish are all popular dishes. This is another preparation that has its roots in India.
Jerk is a kind of smokey, spicy barbecue treatment used on chicken, meats, and fish. It originated with the native Arawak tribe, and you'll find it throughout the West Indies.
Caribbean conch stew
Fish and fungi
Fried chicken
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Staple foods in Wallis and Futuna include cassava, taro, sweet potatoes, yams and breadfruit. Bread and fish are also eaten. A traditional earth oven, or umu, is used for cooking chicken and pork on special occasions. Fruits grown are bananas, coconuts, mangoes, papayas, pineapples and citrus fruits.
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A major staple food is the couscous that often accompanies one way or another all the food dishes. The influences of southern cuisine makes them consume peanut as an accompaniment of some dishes. ,br> For meat, the Sahrawis favour the camel and goat; pork is not eaten, since it is not halal. Lamb also occupies a prominent place. Some tribes are famous for growing wheat, barley and cereals in general.
Some fruits and vegetables are grown in oases that are scattered within the territory.
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Yemen's most famous dish is considered to be Saltah سلتة (also spelt Salta), and Yemeni lunch often consists of it. Ingredients are minced meat and vegetable (eggplant, tomato, okra or onion is mainly used, like Ratatouille in France), and cooked with heat on high, then finally Fenugreek (leaf) puree is topped on.
Chicken, goat, and lamb are the staple meats in Yemen. They are eaten more often than beef, which is expensive. Fish is also eaten, especially in the coastal areas. Cheese, butter, and other dairy products are less common in the Yemeni diet.
Green Schug
Grilled cauliflower with red chili zhug yogurt - black garlic - hazelnut dukah and mint salsa verde
Hazelnut Dukkah - the food booster
Red zhoug - schug
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Specialities

Freshwater fish: Bream, Nile perch and salmon from the Kafue, Luapula and Zambezi rivers.
Nshima: A stiff porridge made from ground maize – a staple eaten daily in the rural areas. A thinned down version may be eaten for breakfast with sugar and butter.
Ndiwo: A relish or sauce made from meat or fish boiled with green vegetables, usually served with nshima.
Ifisashi: Vegetarian stew of peanuts, tomatoes, spinach and cabbage, used to accompany nshima.
Samp and beans: Starchy dish made from crushed maize kernels and beans.
Biltong: Spiced, dried meat usually made from beef or game meat.
Sautéed insects: Grasshoppers, caterpillars, cicadas, flying ants and mopane worms are seasonal delicacies for rural Zambians.
Kapenta: A small sardine from Lake Tanganyika that is salted and sundried before eating.
Peri peri sauce
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Meat in Zimbabwe is very good, and interesting game meats such as warthog and crocodile are readily available in most towns and tourist areas. In the major urban areas a variety of international restaurants are also available, while the local diet includes tasty peanut-based stews, wild mushroom soup and starchy staples. .
Zimbabwean markets generally have sumptuous fruit, especially papaya, and good locally-grown vegetables. Beer is never far away, whether it’s European-style lager or the opaque maize beer that is a favourite with many locals.
Specialities:
Sadza. A stiff maize meal porridge eaten with meat or stew.
Nhedzi: A rich wild mushroom soup.
Game meat Including ostrich, warthog and crocodile tail.
Whawha: Traditional maize beer.
Bota Porridge flavoured with peanut butter, milk, butter or jam and traditionally eaten for breakfast.
Dovi: Traditional peanut butter stew with meat and/or vegetables.
Mapopo candy Papaya cooked in and dusted with sugar.
Mopane worms: A large insect usually dried or fried as a protein-rich snack, or sometimes added to stews.
Mupotohayi: Traditional homemade cornbread.
Biltong Seasoned and dried meat usually made from beef or game.
Peri peri sauce
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conversion of liquids
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Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
USA
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Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp
Weights
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Kilogramms :  kg
Gramms :  g
Pounds :  lb
Ounces :  oz

Temperatures

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Degrees Celsius :  °C
degrees Fahrenheit :  °F

Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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