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Poutine

Poutine (Quebec French: [put͡sɪn] ) is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain and there are several competing claims regarding its invention. For many years, it was used by some to mock Quebec society. Poutine later became celebrated as a symbol of Québécois culture and the province of Quebec. It has long been associated with Quebec cuisine, and its rise in prominence has led to its growing popularity throughout the rest of Canada and in the northern United States. (Source: Wikipedia.org, CC BY-SA)

Empanada

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish empanar (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying. Argentine empanadas are often served during parties and festivals as a starter or main course. Shops specialize in freshly made empanadas, with many flavors and fillings. Every region of Argentina has its own characteristic variant. (Source: Wikipedia.org, CC BY-SA)

Marraqueta

A marraqueta, also known as pan francés ('French bread' in Spanish) and other names, is a bread roll made with wheat flour, salt, water and yeast. This type of roll has a crusty exterior and is very popular in South America. In Chile the bread dates to the 1800s; it is considered a national food of Chile; it is served for breakfast, lunch, and dinner and is the most common bread found in Chilean bakeries. In Chile, marraqueta is a staple food eaten at every meal. Marraqueta is the most widely consumed bread in Chile and is used as toast, in sandwiches and as a binder for certain recipes such as pastel de carne (meatloaf). It is widely considered a national staple food and important to Chilean national identity. The bread is often consumed for breakfast topped with mashed avocado. The crust is considered the essential element of the bread; when used for sandwiches, the inner dough (the miga) is often scooped out and discarded, leaving the crust to be filled. (Source: Wikipedia.org, CC BY-SA)

Pastel de choclo

Pastel de choclo ('corn pie' or 'corn cake') is a South American dish made from sweetcorn or choclo. It is similar to the pastel de elote found in Mexican cuisine and to the English corn pudding. The filling usually contains ground beef, chicken, raisins, black olives, onions, or slices of hard boiled egg. Pastel de choclo is prepared with sweetcorn ground into a paste. It is then seasoned with ground basil that is blended into the corn. The mixture is pre-cooked with milk and a little lard and used as a topping for the filling. The filling, known as 'pino', contains minced beef cooked with onions, paprika, other spices, and sometimes chicken, is also used as a filling for traditional Chilean empanadas. The pino is laid in the bottom of the paila with slices of hard boiled egg, olives and raisins. (Source: Wikipedia.org, CC BY-SA)

Hot pot

Hot pot or hotpot (simplified Chinese: 火锅; traditional Chinese: 火鍋; pinyin: huǒguō; lit. 'fire pot'), also known as soup-food or steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock. Hot pot is a flavorful broth traditionally served inside a large metal pot. The broth is brought to a boil and left simmering for the duration of the meal. Raw ingredients, such as meat and vegetables, are placed into the simmering broth and thus cooked. The cooked pieces are dipped into dipping sauces for additional flavor. Hot pot is considered a main course and is usually served without rice or noodles on the side. Hot pots can be prepared and eaten at home or in a restaurant. (Source: Wikipedia.org, CC BY-SA)

Mala xiang guo

Mala xiang guo (simplified Chinese: 麻辣香锅; traditional Chinese: 麻辣香鍋; pinyin: málà xiāngguō), roughly translated into English as 'spicy stir-fry hot pot', is a Chinese dish prepared by stir frying. Strongly flavored with mala, it often contains meat and vegetables, and has a salty and spicy taste. The preparation process involves placing the required ingredients in the pot, stir frying and adding seasoning. In restaurants, customers usually choose the ingredients (meat and vegetables) by themselves before the chef prepares the dish. Mala xiang guo was introduced by the Burmese Chinese people to Myanmar, and is now a popular dish there, where it is called mala shan gaw (မာလာရှမ်းကော). (Source: Wikipedia.org, CC BY-SA)

Peking duck

Peking duck is a dish from Beijing (Peking) that has been prepared since the Imperial era. The meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred especially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside. Crispy aromatic duck is a similar dish to Peking duck and is popular in the United Kingdom. (Source: Wikipedia.org, CC BY-SA)

Tanghulu

Tanghulu (/tɑːŋ.hulu/) or Tang hulu (simplified Chinese: 糖葫芦; traditional Chinese: 糖葫蘆; pinyin: táng húlu; lit. 'sugar calabash'), also called bingtang hulu (冰糖葫芦; 冰糖葫蘆; bīngtáng húlu; 'rock-sugar calabash'), is a traditional Northern Chinese snack consisting of several rock sugar-coated fruits of Chinese hawthorn (Crataegus pinnatifida) on a bamboo skewer. It is named for its calabash-like shape. Tanghulu is called Tang dun er (simplified Chinese: 糖墩儿) in Tianjin, Tang qiu (simplified Chinese: 糖球) in Fengyang, Anhui, Tang zhan er (simplified Chinese: 糖蘸儿) in Shandong. Tanghulu is often mistaken for regular candied fruits; however, it is coated in a hardened sugar syrup. This sweet and sour treat has been made since the Song Dynasty and remains popular throughout northern China. (Source: Wikipedia.org, CC BY-SA)

kǎolěngmiàn

Grilled cold noodles (Chinese: 烤冷面, pinyin: kǎolěngmiàn) is a local specialized snack of the Chinese province of Heilongjiang. It is a side dish, usually sold at night markets or roadside stands rather than in restaurants. Grilled cold noodles are cooked using special noodles resembling pieces of paper, with eggs, onions and other auxiliary materials, The main condiment is sweet bean sauce or gochujang. Traditionally, there are three ways to cook the dish: grilling, teppanyaki and frying. (Source: Wikipedia.org, CC BY-SA)

Ajiaco

Ajiaco (Spanish pronunciation: [aˈxjako]) is a soup common to Colombia, Cuba, and Peru. Scholars have debated the origin of the dish. The dish is especially popular in the Colombian capital, Bogotá, being called Ajiaco santafereño, where it is typically made with chicken, three varieties of potatoes, and the herb Galinsoga parviflora, known locally as guasca or guascas. In Cuba, ajiaco is prepared as a stew, while in Peru the dish is prepared with a number of regionally specific variations. In the Colombian capital of Bogotá, ajiaco is a popular dish typically made with chicken, three varieties of potatoes, and the Galinsoga parviflora herb, commonly referred to in Colombia as guasca or guascas, and in the U.S., where it is considered a weed, as gallant soldier. It can be garnished with capers, avocado slices, pieces of corn on the cob, or cream. (Source: Wikipedia.org, CC BY-SA)

Arepa

Arepa (Spanish pronunciation: [aˈɾepa]) is a type of food made of ground maize dough stuffed with a filling, eaten in the northern region of South America since pre-Columbian times, and notable primarily in the cuisines of Colombia and Venezuela, but also present in the cuisines of Bolivia, Panama and other countries. It is commonly eaten in those countries and can be served with accompaniments such as cheese, cuajada (fresh cheese), various types of meat, chicken, avocado, or diablito (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary its preparation. It is similar to the Mexican gordita, the Salvadoran pupusa, the Ecuadorian tortilla de maíz and the Panamanian tortilla or changa. (Source: Wikipedia.org, CC BY-SA)

Bandeja paisa

Bandeja paisa (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda), and part of Valle del Cauca and the northwest of Tolima. The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon. It is served in a platter or a tray. (Source: Wikipedia.org, CC BY-SA)

Casado

A casado (Spanish, 'married man') is a Costa Rican meal using rice, black beans, plantains, salad, a tortilla, and an optional protein source such as chicken, beef, pork, fish, and so on. The term may have originated when restaurant customers asked to be treated as casados, since married men ate such meals at home. Another theory is that the rice and beans and/or the grouping of dishes are married, since they are always together. (Source: Wikipedia.org, CC BY-SA)

Zagorski štrukli

Zagorski štrukli or štruklji (pronounced [zǎːgorski ʃtrǔkli]) is a popular traditional Croatian dish served in households across Hrvatsko Zagorje and Zagreb regions in the north of the country, composed of dough and various types of filling which can be either boiled or baked. It is closely related to štruklji, a traditional Slovene dish. The preparations are the same for both boiled and baked types of štrukli. Pastry is rolled out flat and very thin, to cover the table top. A mixture of cottage cheese with eggs, sour cream and salt is spread thinly over the pastry. Then the pastry is rolled lengthwise from both sides into two joined rolls, and finally cut into 10–20 cm long pieces. For baked štrukli, the pieces are then placed into a baking tray, generously covered in clotted cream, and baked for roughly 45 minutes, until slightly brown on top. (Source: Wikipedia.org, CC BY-SA)

Ropa vieja

Ropa vieja (Spanish pronunciation: [ˈro.pa ˈβje.xa]; 'old clothes') is a dish with regional variations in Latin America, the Philippines, and Spain. It normally includes some form of stewed beef and tomatoes with a sofrito base. Originating in Spain, it is known today as one of the national dishes of Cuba. The name ropa vieja probably originates from the fact that it was often prepared using food left over from other meals. The dish's origins appear to have first arisen among the Sephardic Jews of the Iberian Peninsula, as a slow-cooked stew that was prepared to be eaten over the course of a traditionally observed Shabbat, a kind of cholent called 'handrajos' (similar to the Spanish word 'andrajos'). Eventually this dish spread to North Africa and to the Canary Islands of Spain. The dish is believed to have been brought to the Americas by immigrants from the Canary Islands and was first reported to have been cooked in Cuba in 1857, but today is well known as a Cuban national dish. (Source: Wikipedia.org, CC BY-SA)

Souvla

Souvla (Greek: σούβλα) is a popular dish from Cyprus. It consists of large pieces of meat cooked on a long skewer over a charcoal barbecue. It differs from the popular Greek dish souvlaki, in that meat cuts are much larger and slow cooked for a much longer period at a greater distance from the hot charcoal. Traditional souvla is made from the neck and shoulder of lamb, pork and chicken. The meat is cut on the bone into chunks about the size of a medium onion (optional). The meat must be put on a charcoal brazier, called 'foukou' in Cypriot Greek (Greek: φουκού), then its weight is evenly distributed on the rotisserie, so it cooks evenly on the foukou. The meat is put as far as possible from the charcoal at first. After it is sizzling, it is lowered down to the charcoal so that the skin on the meat goes brown. The process takes between 90 minutes and 3 hours depending on the type of meat, size and heat of fire. Salt, aromatics (such as oregano), oil, and wine are sprinkled or brushed on the meat once the cooking process is well under way. That way the meat stays juicy and does not brown too quickly. (Source: Wikipedia.org, CC BY-SA)

Svíčková

Svíčková, or svíčková na smetaně (pronounced [ˈsviːt͡ʃkɔvaː na smɛ.ta.ɲɛ]), is a Czech meat dish and one of the most popular Czech and Slovak meals. It is sirloin steak prepared with vegetables (carrots, parsley root, celeriac and onion), spiced with black pepper, allspice, bay leaf and thyme, and boiled with double cream. It is generally served with houskové knedlíky (bread dumplings). Svíčková, or svíčková na smetaně (beef tenderloin), is a typical Czech dish and one of the most popular Czech meals. It is tenderloin boiled or roasted with vegetables (carrots, parsley root, celeriac, and blue onion, red onion, silver onion or pink onion), spiced with black pepper, juniper, allspice, bay leaf, and baked together, then vegetables and gravy are gathered, mashed/mixed with sour double cream and boiled for sauce. It is generally served with bread dumplings (houskové knedlíky), whipped cream and cranberry sauce. In most restaurants and canteens the staff actually boil the beef and vegetables together in one pot, instead of roasting it. (Source: Wikipedia.org, CC BY-SA)

Poulet à la Moambé

Moambe chicken (French: poulet à la moambe or simply poulet moambe, Portuguese: moamba de galinha) is a savory chicken dish popular in Central Africa and considered the national dish of Angola. The dish itself is made by combining chicken, spices and palm butter to create a stew-like consistency. A number of local or regional variations exist across the Congo and Central Africa; the dish is also known outside the continent. Poulet moambe (French for 'chicken in palm butter sauce') is prepared by cooking chicken in moambe (palm butter) and spinach, then seasoned with spices like peri-peri or red pepper. It is typically served with sweet potatoes, brown onions, hard-boiled eggs and a sauce made from crushed palm nuts. Moambe chicken can also be accompanied by rice or manioc (cassava) paste. The chicken can be substituted with duck or fish. (Source: Wikipedia.org, CC BY-SA)

Smørrebrød

Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, 'butter and bread') smørbrød 'butter bread' (Norwegian), is a traditional open-faced sandwich in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes. Bread is a very important part of the Scandinavian diet, primarily rugbrød, which is sourdough rye bread. It is a dark, heavy bread which is often bought sliced, in varieties from light-coloured rye to very dark, and from refined to whole-grain. Some toppings are served on franskbrød ('French bread'), a very light, crusty wheat bread. The bread is usually buttered, though for some variants, a spread of lard is customary. (Source: Wikipedia.org, CC BY-SA)

Stegt flæsk

Stegt flæsk (Danish: [ˈstekt ˈflesk]) is a dish from Denmark consisting of fried pork belly and generally served with potatoes and parsley sauce (persillesovs). The dish is sometimes translated as 'pork strips' or 'crisp fried pork slices'. The pork belly or 'breast' cut of a pig is used for stegt flæsk and the strips are cut about 1/4 inch thick. Stegt flæsk is the national dish of Denmark and one of the country's most popular foodstuffs and has been described as 'a dish of pork fat, and only pork fat, in parsley sauce.' An 'alternative guide to Denmark' from the British broadcaster BBC described stegt flæsk med persillesovs as fried slices of pork with fat served with parsley sauce and boiled potatoes. (Source: Wikipedia.org, CC BY-SA)

Callaloo

Callaloo (many spelling variants, such as kallaloo, calaloo, calalloo, calaloux or callalloo; Jamaican Patois: kalalu) is a popular Caribbean vegetable dish. There are many variants across the Caribbean, depending on the availability of local vegetables. The main ingredient is an indigenous leaf vegetable, traditionally either amaranth (known by many local names including callaloo), taro leaves (known by many local names, including dasheen bush, callaloo bush, callaloo, or bush) or Xanthosoma leaves (known by many names, including cocoyam and tannia). Since the leaf vegetable used in some regions may be locally called 'callaloo', 'callaloo bush' or 'dasheen leaves', some confusion can arise among the vegetables and with the dish itself. This, as is the case with many other Caribbean dishes, is a remnant of West African cuisine. (Source: Wikipedia.org, CC BY-SA)

Encebollado

Encebollado (Spanish: cooked with onions) is a fish stew from Ecuador, where it is regarded as a national dish. Although known throughout Ecuador, the dish is most popular in the country's coastal region. It is served with boiled cassava and pickled red onion rings. A dressing of onion is prepared with fresh tomato and spices such as pepper or coriander leaves. It is commonly prepared with albacore, but tuna, billfish, or bonito may also be used. It may be served with ripe avocado. It possibly originates from the Basque dish by the name of marmitako. Encebollado is usually served with banana chips, plantains, or bread as side dishes. It may be garnished with lime juice and chili sauce. People in Ecuador eat it for breakfast, lunch, or dinner. Restaurants that sell only this dish start serving it in the early morning. (Source: Wikipedia.org, CC BY-SA)

Fanesca

Fanesca is a soup traditionally prepared and eaten by households and communities in Ecuador during Holy Week. The components of fanesca and its method of preparation vary regionally, or even from one family to another. It is typically prepared and served only in the week before Easter (Holy Week). It is a rich soup, with the primary ingredients being figleaf gourd (sambo), pumpkin (zapallo), and twelve different kinds of beans and grains including chochos (lupines), habas (fava beans), lentils, peas, corn and others, together with bacalao (salt cod) cooked in milk, due to the Catholic religious prohibition against red meat during Holy Week. It is also generally garnished with hard boiled eggs, fried plantains, herbs, parsley, and sometimes empanadas. (Source: Wikipedia.org, CC BY-SA)

Guatitas

Guatitas ([little] guts or [little] bellies, from Spanish: Guata; 'Gut/Belly'), or guatitas criollas, is a popular dish in Ecuador, where it is considered a national dish, and in Chile, It is essentially a stew whose main ingredient is pieces of tripe (cow stomach), known locally as 'guatitas'. The tripe is often cleaned several times in a lemon-juice brine, after which it is cooked for a long time until the meat is tender. Then it is allowed to cool and finely chopped. There are various vegetarian versions of the dish in which wheat gluten is substituted for tripe. Other variations use strong-tasting fish such as tuna. The traditional Ecuadorian recipe is served hot and accompanied by potatoes and a peanut sauce. The dish is often considered an acquired taste. Because of its strong taste, it is sometimes served in small quantities. In Ecuador, it is believed that guatita helps relieve hangover symptoms. For this reason, it is often served by restaurants early on Saturday and Sunday mornings. (Source: Wikipedia.org, CC BY-SA)

Falafel

Falafel (/fəˈlɑːfəl/; Arabic: فلافل, [fæˈlæːfɪl] ) is a deep-fried ball or patty-shaped fritter of Arab origin, featuring in Middle Eastern cuisine (especially in Egyptian and Levantine cuisines) made from broad beans, ground chickpeas, or both. Falafel is often served in a pita, samoon, or wrapped in a flatbread known as taboon; 'falafel' also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls may be topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers). Falafel is eaten throughout the Middle East, and is a common street food. Falafel is usually made with fava beans in Egyptian cuisine, where it most likely originated, with chickpeas in Palestinian cuisine, or either just chickpeas or a combination of both in Jordan, Lebanon and Syria and the wider Middle East. It is popular with vegetarians worldwide. (Source: Wikipedia.org, CC BY-SA)

Ful medames

Ful medames (Arabic: فول مدمس, fūl mudammas IPA: [fuːl mudammas]; other spellings include ful mudammas and foule mudammes), or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. Ful medames is traditionally made in and served out of a large metal jug. It is notably a staple food in Egypt and is considered a national dish, especially in the northern cities of Cairo and Gizah.[citation needed] Fava beans can sometimes be also found in other cuisines in the Middle East, and Africa, though cooked differently. (Source: Wikipedia.org, CC BY-SA)

Koshary

Koshary, kushari or koshari (Egyptian Arabic: كشرى [ˈkoʃæɾi]) is Egypt's national dish and a widely popular street food. A traditional Egyptian staple, mixing pasta, Egyptian fried rice, vermicelli and brown lentils, and topped with a zesty tomato sauce, garlic vinegar and garnished with chickpeas and crispy fried onions. It is often served with sprinklings of garlic juice; garlic vinegar and hot sauce are optional. (Source: Wikipedia.org, CC BY-SA)

Mulukhiyah

Mulukhiyah (Egyptian Arabic: wikt:ملوخيه, romanized: mulūkhiyyah), also known as molokhia, molohiya, or ewedu, is a dish made from the leaves of Corchorus olitorius, commonly known in English as denje'c'jute, nalta jute, tossa jute, jute mallow or Jew's Mallow. It is used as a vegetable and is mainly eaten in the Levant (Syria, Lebanon, Palestine, and Jordan), Egypt, Sudan, Cyprus, Libya, Tunisia and Algeria. It is called “Saluyot” in the Philippines. Mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as 'slimy', rather like cooked okra. Mulukhiyah is generally eaten cooked, not raw, and it is either eaten chopped and sautéed in oil, garlic and cilantro like in Syria or turned into a kind of soup or stew like in Egypt, typically bearing the same name as the vegetable in the local language. Traditionally mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime. (Source: Wikipedia.org, CC BY-SA)

Pupusa

A pupusa is a thick griddle cake or flatbread from El Salvador and Honduras, made with cornmeal or rice flour, similar to the Colombian and Venezuelan arepa. In El Salvador, it has been declared the national dish and has a specific day to celebrate it. It is usually stuffed with one or more ingredients, which may include cheese (such as quesillo or cheese with loroco buds), chicharrón, squash, or refried beans. It is typically accompanied by curtido (a spicy fermented cabbage slaw) and tomato salsa, and is traditionally eaten by hand. (Source: Wikipedia.org, CC BY-SA)

Zigni

Zigni (Tigrinya: ዝግኒ) or kai wat (Amharic: ቀይ ወጥ) is a popular Eritrean and Ethiopian stew (tsebhi or wat) made from meat, tomatoes, red onions and Berbere spices. The meat can be beef, lamb, goat, or chicken and usually placed on a plate of injera, a type of unleavened bread made from teff flour. It can be eaten for lunch or dinner. The dish requires a relatively long amount of time but not a lot of active effort to make. The traditional recipe can take as long as five to six hours to prepare. As such, it is sometimes reserved for special occasions. The Berbere spices can make the zigni spicy and give it a red color. It is considered to be the national dish of Eritrea. (Source: Wikipedia.org, CC BY-SA)

Kama

Kama (Sanskrit: काम, IAST: kāma) is the concept of pleasure, enjoyment and desire in Hinduism, Buddhism, and Jainism. It can refer to 'desire, wish, longing' in Hindu, Buddhist, Jain, and Sikh literature, however, the term also refers to any sensory enjoyment, emotional attraction and aesthetic pleasure such as from arts, dance, music, painting, sculpture, and nature. In contemporary literature kama is often used to connote sexual desire and emotional longing, but the ancient concept is more expansive, and broadly refers to any desire, wish, passion, pleasure, or enjoyment of art and beauty, the aesthetic, enjoyment of life, affection, love and connection, and enjoyment of love with or without sexual connotations. (Source: Wikipedia.org, CC BY-SA)

Doro wat

Wat or wot (Amharic: ወጥ, IPA: [wətʼ]) or tsebhi (Tigrinya: ጸብሒ, IPA: [sʼɐbħi]) is an Ethiopian and Eritrean stew that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter. Several properties distinguish wats from stews of other cultures. Perhaps the most obvious is an unusual cooking technique: the preparation of a wat begins with chopped onions slow cooked, without any fat or oil, in a dry skillet or pot until much of their moisture has been driven away. Fat (usually niter kibbeh) is then added, and the onions and other aromatics are sautéed before the addition of other ingredients. This method causes the onions to break down and thicken the stew. Doro wat is made from chicken and sometimes hard-boiled eggs is the most popular traditional food in Eritrea and Ethiopia, often eaten as part of a group who share a communal bowl and basket of injera. (Source: Wikipedia.org, CC BY-SA)

Kokoda

Kokoda is a raw fish marinated in freshly squeezed lemon or lime juice with coconut milk added after it is 'cooked' together with finely diced tomatoes, chillies and salt. The dish is otherwise known as coconut fish in Nauru, kokoda in Fiji and Papua New Guinea, oka in Samoa, ika mata in the Cook Islands and New Zealand, oraora in Kiribati, and simply poisson cru on the French islands. The word 'ota' means 'raw' within the Polynesian language group, although the more common term for the dish in French Polynesia is its French equivalent, 'poisson cru' (literally, 'raw fish'). Any type of seafood can be used to make 'ota,' the word 'ika' means fish ('i'a' in Samoan language), but the dish is often prepared with mussels ('ota pipi/maso'), prawns ('ota ulavai'), crab ('ota pa'a/paka'), lobster ('ota ula'), octopus/squid ('ota fe'e/feke'), sea urchin ('ota vana/tuitui'), and eel ('ota pusi'). (Source: Wikipedia.org, CC BY-SA)

Rye bread

Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The world's largest exporter of rye bread is Poland. Rye bread contains a large amount of fiber, a wide variety of bioactive compounds, and a small amount of fat. Compared to some breads such as white bread, rye bread has a lower glycemic index, which means it causes a slower increase in blood sugar than white bread after being eaten. (Source: Wikipedia.org, CC BY-SA)

Baguette

A baguette (/bæˈɡɛt/; French: [baɡɛt] ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. In November 2018, documentation surrounding the 'craftsmanship and culture' of making this bread was added to the French Ministry of Culture's National Inventory of Intangible Cultural Heritage. In 2022, the artisanal know-how and culture of baguette bread was inscribed to the UNESCO Intangible Cultural Heritage Lists. (Source: Wikipedia.org, CC BY-SA)

Beef bourguignon

Beef bourguignon (US: /ˌbʊərɡiːnˈjɒ̃/) or bœuf bourguignon (UK: /ˌbɜːf ˈbɔːrɡɪn.jɒ̃/; French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a French beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon. A similar dish using a piece of braised beef with the same garnish is pièce de bœuf à la bourguignonne. Its name probably refers to the use of wine; it is likely not a regional recipe from Burgundy. When made with whole roasts, the meat was often larded. (Source: Wikipedia.org, CC BY-SA)

Blanquette de veau

Blanquette de veau (French pronunciation: [ blɑ̃kɛt də vo] ) is a French veal stew. In the classic version of the dish the meat is simmered in a white stock and served in a sauce velouté enriched with cream and egg. It is among the most popular meat dishes in France. The Oxford Companion to Food describes 'blanquette' as 'a French and to some extent international culinary term indicating a dish of white meat (veal, poultry, also lamb) served in a white sauce'. In Larousse Gastronomique, Prosper Montagne's definition is 'the French term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock or water with aromatic flavourings'.[n 1] (Source: Wikipedia.org, CC BY-SA)

Crêpe

A crêpe or crepe (/kreɪp/ or /krɛp/, French: [kʁɛp] , Quebec French: [kʁaɪ̯p] ) is a very thin type of pancake. Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette. In France, crêpes are traditionally served on the Christian holiday Candlemas (La Chandeleur), on February 2. In 472, Roman Pope Gelasius I offered Crispus (later said Crêpes) to French pilgrims that were visiting Rome for the Chandeleur. They brought the dish back to France, and the day also became known as 'Le Jour des Crêpes' ('The Day of the Crêpes'). The day is also celebrated by many as the day that marks the transition from winter to spring (similar to the North American tradition of Groundhog Day), with the golden color and circular shape of crêpes representing the sun and the circle of life. (Source: Wikipedia.org, CC BY-SA)

Pot-au-feu

Pot-au-feu (/ˌpɒtoʊˈfɜːr/; French: [pɔt‿o fø] ; 'pot on the fire') is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables. The dish is familiar throughout France, and has many regional variations. The best-known have beef as the main meat, but pork, ham, chicken and sausage are also used. The principal ingredient in most versions of pot-au-feu is beef. Many recipes specify more than one cut of beef to give both the broth and the cooked meat the required flavour and consistency. Elizabeth David writes that shin, because of its gelatinous properties, is good for the bouillon but produces a mediocre boulli, whereas a cut such as silverside cooks well for the boulli. For a large pot-au-feu it is practicable to use both those cuts or a mixture of others. Paul Bocuse calls for six different cuts: blade, brisket, entrecôte, oxtail, rib and shin. Some recipes add a marrow bone, to give marrow to spread on the bread served with the broth. Some recipes add ox liver to improve the clarity of the broth. (Source: Wikipedia.org, CC BY-SA)

Poulet nyembwe

Poulet nyembwe is a savory chicken dish popular in Central Africa and considered the national dish of Angola. The dish itself is made by combining chicken, spices and palm butter to create a stew-like consistency. A number of local or regional variations exist across the Congo and Central Africa; the dish is also known outside the continent. Poulet moambe (French for 'chicken in palm butter sauce') is prepared by cooking chicken in moambe (palm butter) and spinach, then seasoned with spices like peri-peri or red pepper. It is typically served with sweet potatoes, brown onions, hard-boiled eggs and a sauce made from crushed palm nuts. Moambe chicken can also be accompanied by rice or manioc (cassava) paste. The chicken can be substituted with duck or fish. (Source: Wikipedia.org, CC BY-SA)