Even Picky Eaters Won't Be Able To Guess Where These Foods Come From
- by Rose Moore
- – on
- in Lifestyle
Travel is all about discovering new things - and not just new vistas and experiences, new food, too! Adventurous travelers know that when in a new place, one of the most important things to do is to find the local specialty, and get eating... even if it seems a little bit strange at first, or it's not quite what you are used to. Getting to understand the culture of a new country means wrapping your mouth around the kind of food that the locals eat, whether that is a national dish that is famous the world over, or the street food that everyone grabs on their way home from work.
If you are an adventurous traveler and a bit of a foodie, you'll probably pride yourself on knowing where all of these incredible foods come from... but if you are a picky eater who would rather stick to burgers and fries wherever you go, plenty of these dishes might be totally unfamiliar. Of course, even if you aren't traveling, there are plenty of opportunities to try some dishes from other countries - from restaurants to online recipes, there's no excuse to stay stuck in your comfort zone and miss out on all the best flavors and textures that the world has to offer.
Test your adventurous eater credentials and see how many of these dishes you know...
Where would someone get the best poutine?
This hearty comfort food is iconic - and absolutely delicious! French fries form the base of any poutine, smothered in thick, rich gravy and squeaky cheese curds that melt under it. While the classic poutine is just those three ingredients, there are plenty of other options, too. Poutines can be topped with meats (especially smoked meat, another local dish), vegetables, and even other sauces. Heavy enough to be an entire meal, poutine can be anything from a late night snack to a side dish.
Where is bulgogi from?
Bulgogi literally translates to 'fire meat', referring to the method of cooking. This dish involves marinating very thin slices of beef or pork, before grilling them over a barbecue (the 'fire' part of the meat)... although this is also done on a griddle or stovetop at times, because not everyone has access to open flames for cooking! The dish usually uses sirloin, rib eye or brisket, although almost any cut of meat can be used, and is served with lettuce to wrap the meat in.
Where does kibbeh originate?
The word 'kibbeh' comes from the Arabic word for 'ball' - a straightforward description of the shape of these little patties. Although there are plenty of different variations of these croquettes, the most common recipe involves bulgar, minced onions, and meat with spices. The meat can be lamb, beef, goat or camel, and is extremely finely minced before being rolled into balls. The kibbeh can then be cooked in broth, but it is often simply served raw and wrapped in flatbread.
What about haggis?
This traditional dish often turns the stomach of picky eaters - especially when they find out that haggis is cooked in a sheep's stomach (although artificial casings are becoming more and more commonly used)! The stomach is stuffed with the sheep's 'pluck' (aka the internal organs: heart, liver and lungs), onion, oatmeal and suet, before being boiled until cooked through. The result is a savory, meaty mix that is usually served with some kind of mashed or boiled root vegetable.
Where would you get fish and chips?
This traditional dish is a simple one - but it can be difficult to actually make sure that it is done right. Fillets of fish (usually cod, but also haddock, plaice, pollock, or other white fish) are doused in beer batter and deep fried until the exterior is crispy and oily, and the fish inside is light and flaky. The fish is served with thick-cut french fries (chips), and occasionally mushy peas - and usually soaked in vinegar and wrapped in newspaper.
Where is goulash originally from?
This spicy and rich stew started life as a meal for shepherds, who would save the meat from their sheep and dry it in the sun before cooking it with water to make a meal. Since then, however, goulash has become much more complex, with the addition of garlic, caraway seed, bell pepper, and wine, and of course, plenty of paprika! Unlike other stews, this is not traditionally thickened with a roux, and can often be as much a meat soup as a stew.
Where in the world is the best pot-au-feu?
This simple beef stew is the kind of dish that everyone knows as a traditional family meal. Everyone has their own take on the dish (usually based on what kind of meat and vegetables are available), with various cuts of meat, marrow bones, vegetables and broth all simmered together until everything is tender. Although cooked together, the parts are then served separately, with the marrow on bread and the broth first, followed by the tender meat and boiled vegetables after.
Where is fondue from?
This cheesy dish became all the rage in the '80s, and although the fondue pot now comes with a little bit of nostalgia (rather than being a must-have on every wedding registry), it's still absolutely delicious. Fondue is fairly simple - a blend of cheeses (usually including Emmental and Gruyere), white wine, garlic and cornstarch is melted and served warm, with chunks of bread to dip into it. Often, other items can also be dipped, including meat and veggies, but simple bread and cheese is the classic formula.
Where does wiener schnitzel originate?
This national dish is a way of preparing a veal cutlet - which is hammered flat, breaded and fried. The breaded cutlet is the star of the dish, and is usually served with salad or potatoes, and with a slice of lemon and sprigs of parsley. Other kinds of schnitzel can be made with different meats (pork is a popular alternative), but the traditional weiner schnitzel is only ever made with veal - and must be carefully cooked to get the texture of the breading just right.
How about feijoada?
This stew is rich and comforting, and is definitely not a dish to be eaten in a rush. Instead, feijoada is cooked slowly in a clay pot, before being eaten over the course of a Saturday or Sunday with friends and family. A black bean and meat stew, the feijoada is usually made with beans, trimmings and chunks of meat (usually beef or pork) as well and vegetables and spices. It is usually served with white rice, as well as oranges (for digestion).
Which country serves up Pastel de Choclo?
The Pastel de Choclo translates directly to 'corn pie', but this is not the kind of pie that most Americans would know! Instead, it is a dish more like a casserole, that features a rich filling of beef, onion, and spices (and occasionally chicken as well as beef) topped with a crust of pureed corn. The filling can also contain black olives and boiled egg slices, although those are optional - and of course, everyone has their own blend of spices!
Where is peking duck from?
Peking duck is one of the oldest and best known dishes of this culture, and even those who have never been to the country have probably sampled it at a restaurant! This style of roast duck is lengthy, with multiple steps to ensure that the skin becomes deliciously crispy and rich when cooked. The duck is dried, glazed, and roasted, before being cut into thin slices. The skin is often served separately, with the meat rolled into pancakes with spring onion and sweet bean sauce.
Where's the best frikadeller?
Most meatballs are round, but not the frikadeller - a dish of flattened, pan friend meatballs found in which country? Frikadeller are made from minced meat, of course (usually pork, beef, veal, or a mix of these), with onion, egg, milk and breadcrumbs. Once formed, the meatballs are fried in pork or beef fat (although this is now often being replaced with oil or butter). These are often served with gravy, although it's not unusual to simply eat them as a sandwich!
Which country is known for ceviche?
Japan may be the country that is best known for chowing down on raw fish, but they are far from the only place where fish isn't cooked before it is eaten. Ceviche is a dish that uses citrus juice (usually lime) to marinate thin slices of raw fish, and the acidity 'cooks' the fish (or more accurately, cures it). The fish is served with onions, spices and chilis, and in this particular area, it can also be prepared with tomato sauce.
What about khachapuri?
Cheese and bread are a winning combination - and make this national dish absolutely delicious! Khachapuri is a style of leavened bread with a cheese filling in the center, usually with egg incorporated as well. Sometimes, the egg is mixed with the cheese, and in other variants, the egg is cooked on top of the cheese instead. Khachupuri is eaten with the hands, with the edges of the crust ripped off and dipped into the gooey and delicious center of cheese and egg.
Where would someone find Moussaka?
Moussaka is similar to a lasagne in many ways, but instead of layers of pasta and cheese between the rich meat sauce, this dish layers slices of eggplant with the meat, and is topped with bechamel sauce before it is baked. The filling is made with ground lamb (traditionally, although other meats can be used) with tomatoes and spices, and the aubergine is fried in olive oil before being layered with the meat sauce and topped with the white sauce.
Where is the best Biryani?
Biryani is the name for a number of spicy rice dishes that are common in this subcontinent, with plenty of variations depending on the local area. The main basis of the dish is, of course, the rice itself, which is cooked with aromatic spices. Any number of things can be served as part of the rice dish beyond that - with meats and vegetables usually included, as well as nuts, dried fruits or caramelized onions to add flavor and texture to the dish.
What about the best Nasi Goreng?
Another rice dish, Nasi Goreng is a traditional street food, although it is found in most restaurants and cafes as well. The dish is made with fried rice in a rich brown sauce, which includes a sweet soy sauce, shrimp paste, tamarind, chili, and garlic, and which is friend with vegetables and often meat. Nasi Goreng is topped with a fried egg, and usually served with some kind of salad as well, and is often considered the most popular dish of this country.
Which country is known for lasagne?
This classic dish has become popular worldwide, but which country first introduced it to the world? This baked pasta is made with layers of meat and tomato sauce between sheets of pasta, often with bechamel sauce as well as ricotta and mozzarella cheeses as well. The lasagne is then topped with cheese before being baked, to create a truly hearty, cheesy dish that is a sure fire crowd pleaser. It is only one of the dozens of pasta dishes that this country is known for, though!
Where would someone find alloco?
This dish is usually considered a snack, rather than a full meal, and is the perfect sweet street food to grab on the go in this country. The traditional form of alloco is simply fried plantain cooked with onion and chili pepper that help to offset the sweetness of the plantain itself. It can also be turned into more of a meal than a snack, by being cooked with pepper and tomato and served with meat, fried fish or a boiled egg.
Where is biltong from?
Another savory snack food, rather than a meal, biltong is a wildly popular food in which country? This is very similar to jerky, as it is also dried and spiced meat, however, the flavor is unique and very different, as is the kind of meat used to make the jerky. Biltong can be made with far more exotic meats than beef, including fish, ostrich, kudu, springbok and wildebeest. The meat is marinated in salt, vinegar and spices before being dried into tough strips.
How about sushi?
This should be an easy one, as sushi has now become almost commonplace all over the globe. Sushi isn't just one dish, however, but can be used to refer to a range of different bite-sized pieces, usually with a combination of rice and raw fish. Two of the most popular forms of sushi are nigiri, a slice of raw fish draped over a small block of rice, or rolls, rice and seaweed wrapped around fish and vegetables (or sometimes just the vegetables).
Where does Nasi Lemak come from?
Another rice dish, where does the fragrant nasi lemak come from? The focal point of this dish is the rice itself, cooked in pandan leaf and soaked in coconut cream in order to give it a unique flavor. Once cooked the rice can be served with a range of items to create a full meal, with some of the most common additions being sambal, fried anchovies, cucumber slices, boiled egg and roasted peanuts. Sometimes meat is also added to the dish.
Where would borscht be eaten?
This hearty soup is known for its bright red color - given to the dish by one of the key ingredients: beets. As well as beets, the soup can get its color from tomato and red cabbage, which are added to the broth and other root vegetables such as potato, carrot, parsley root, parsnip and onion. The soup is served hot, and garnished (usually) with a dollop of sour cream to balance the sweet and sour flavors of the soup.
Which country is known for tacos?
Another dish that has now become commonplace across the globe, where did tacos originate? Most people know these delicious little corn tortillas, wrapped around fillings that can be almost anything - meats, beans, vegetables and sauces all find their way into these open wraps, with some of the most common fillings including spiced meat or fish along with crisp vegetables and a rich sauce. Variants of tacos include hard shell tacos and breakfast tacos (filled with egg and breakfast meats).
What about Barbagiuan?
The name 'barbagiuan' translates to 'Uncle John', spawning the legend that this little appetizer was once created by a man named John... although how much of that is foodie legend, no one knows. Whoever created it, the barbagiuan is a little stuffed fritter, usually eaten as an appetizer, that has deep fried pastry wrapped around a softer filling. The traditional filling is Swiss Chard and ricotta cheese, but over the years, variants of this filling have sprung up to include other cheeses, vegetables, and more.
Where would someone be served Tagine?
A tagine technically refers to the pot in which this dish is cooked, so there are dozens of variants of this popular dish - although all should be prepared in the circular pottery base with a conical or domed top that the dish is named for. Usually, a tagine is a stew, with meat and vegetables slow cooked together with spices - and while everyone has their own blend, the common spice mixes will include ginger, cumin, turmeric, cinnamon, and saffron.
Where is the best stamppot?
Stamppot is definitely a dish for lovers of the more common mashed potatoes, especially for those looking for a little more flavor to their veggie mash! The traditional stamppot is made up of mashed potatoes with veggies including sauerkraut, endive, kale, spinach, turnip greens, or carrot and onion. However, the traditional additions aren't the only way to make a stamppot, and anything added to mashed potatoes can be considered a stamppot, including fruits or other vegetables that wouldn't be in the classic dish.
Where is kimchi from?
This traditional dish isn't a main course, but is usually served as a side or occasionally to flavor other dishes like noodles. The main component to kimchi is a vegetable, either napa cabbage or the local radishes. These are then fermented with a range of spices, including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood). Like most regional dishes, however, there is no one set blend of flavors, but dozens of varieties, all of which create this sour, spicy dish.
How about Paella?
Another rice dish, this one is known for its bright yellow color, thanks to the saffron that is a major part of the traditional dish. Although almost anything can be included in a paella, most people will recognize it as spiced rice with the addition of seafood such as shrimp, mussels and vegetables (especially tomatoes), with saffron and paprika. Different regional variations may include other vegetables or meats, but all are cooked in a traditional shallow metal pan called a paellera.
Which country is proud of its rosti?
This potato dish is the national dish of which country? Rosti is a type of fried potato side dish, made by roughly grating potatoes and then frying them in fat, to make round, flat discs. Although rosti is traditionally fried, it is also possible to bake the potatoes (for those who may be a little more health conscious!). Rosti are a popular side dish, although they can be made a little more hearty with the addition of veggies or meats as well.
Where is the best pad thai from?
This noodle based dish is world famous, and found in every major city in the world - but where does the original come from? Pad thai is made with rice noodles stir fried with egg and tofu, with the addition of a meat (usually shrimp and/or chicken to match the seafood flavor in the sauce) and vegetables such as bean sprouts. Handfuls of chopped peanuts are also a mainstay of this delicious street food, although any number of other additions can be made to the dish.
Where does Pho come from?
Where would you go if you wanted a hot bowl of this delicately flavored noodle soup? Pho is made with a flat rice noodle in clear beef broth, with thin slices of meat and plenty of green herbs and leafy vegetables as well. People love to make their pho their own with the addition of various sauces and spices, especially Sriracha and hoisin sauce, hot spice pastes and often a squeeze of citrus juice like lemon or lime to get the flavor just right.
What about cou cou and flying fish?
Which island is this the national dish of? The cooked flying fish is served over a bed of cou cou, a cornmeal mush that is cooked slowly with constant stirring to create a rich, smooth texture. The fish and cou cou is usually served with sauce as well, made from tomato, onion, garlic and spices, which is poured over the entire dish along with a squeeze of lime to make a traditional meal usually served on a Friday or Saturday.
Finally, name the country where lutefisk is found.
This fish dish isn't what most would expect from cooked whitefish, but those who love it adore the salty taste and soft texture. The lutefisk is made of dried and salted whitefish, that is then steam cooked to make it soft and a little bit gelatinous. It is usually served with boiled potatoes, mashed peas, and a little bit of bacon (because every dish is better with bacon!), but it can be served with anything to make it a full meal.