Alphabetical list of international eats. Let us take you on a meal-phabetical tour of the world…
A. Arepas from Venezuela
Arepas are a popular food in Venezuela as well as in Colombia. Arepas are simply speaking – corn cakes, they are made from precooked corn flour called masarepa or masa al instante. In Colombia, Arepas normally are thinner than in Venezuela. Thicker Arepas are cut in half and filled with cheese and meat. Arepas can also be grilled or deep-fried.
B. Bobotie from South Africa
Bobotie is pronounced ba-boor-tea. A very prominent in the cuisine of South Africa. Bobotie is a delightful mixture of fruit, lightly curried minced meat and a creamy golden topping of savoury custard. This popular South African dish is quite similar to Greek moussaka but often garnished with walnuts, chutney and bananas. Although not particularly spicy, the Bobotie incorporates a variety of flavours that can add complexity.
C. Ceviche from Peru
Ceviche is considered Peru’s national dish and consists of seafood, prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat. Different Latin American countries have their own seviche/ceviche dishes, simply by adding their own particular garnishes. In Peru, ceviche is served with slices of cold sweet potatoes or corn-on-the-cob. In Ecuador, it’s accompanied by popcorn, nuts, or corn nuts.
D. Dosa from India
Dosa crispy savory pancakes are a very popular dish, well known to all lovers of Indian cuisine. Dosa is also called Chatamari, a fermented crepe or pancake made from rice batter and black lentils. It is one of the most aromatic, intense and deliciously light Indian dishes. Commonly served plain with sambar and chutneys such as coconut chutney (as pictured), or other curry or gravy. When served with potato folded inside, it is known as masala dosa.
E. Escargots from France
Escargot, simply speaking refers to a dish of cooked snails. It is usually served in French cuisine as an appetizer. Once properly cooked, it has a very interesting flavor and texture. Escargots have been enjoyed in Mediterranean cuisine for centuries. Escargots are commonly accompanied with garlic and butter sauce, however, wine sauces and others are not unusual.
F. Fondue from Switzerland
Delicious dish of melted cheese served in a communal pot over a portable stove. Fondue is eaten by dipping long-stemmed forks with bread into the cheese. Preparing Swiss Fondue consists of mixing two cheeses together with the cornstarch and rubbing the inside of a heavy saucepan with the cut garlic clove. Fondue is more than just a cheese dish, it is a style of eating that was invented and popularized by Swiss.
G. Goulash from Hungary
Authentic gulyás is a beef dish cooked with onions, Hungarian paprika powder, tomatoes and some green pepper. If you grew up eating goulash then it’s likely that you have a specific idea of what goulash is. For some it’s beef soup with carrots, parsnips and potatoes. For others, it’s a thick stew without a vegetable to be found. Traditional Hungarian goulash is neither a soup nor a stew, it’s somewhere in between.
H. Haggis from Scotland
Haggis is a traditional Scottish sausage made from a sheep’s stomach, stuffed with diced sheep’s liver, lungs and heart, oatmeal, onion, suet and seasoning. Most haggis is part-cooked before being sold and needs to be simmered in boiling water for one to two hours. You can also buy vegetarian haggis based on beans. Haggis is traditionally served with ‘neeps ‘n’ tatties’ – mashed swede and potatoes – and whisky on Burns Night.
I. Irish Stew from Ireland
Nothing is heartier than a simple and filling Irish Stew. Packed with lamb and root vegetables like carrot and potatoes, it is an easy and cheap recipe to make. Lamb is a great source of protein and adds a delicious flavor to this classic stew. A traditional Irish stew has onion, potato and carrots as its staple ingredients. It should be prepared at least a day before, to allow flavours to mature and mingle.
J. Jambalaya from USA
Jambalaya is a popular rice, meat, and vegetable dish enjoyed in the Southeast United States, especially Louisiana. Jambalaya has been a favorite dish for generations because it is inexpensive, delicious, and can be altered to include whatever the chef may have on hand. Seafood is also a common ingredient in Jambalaya, but local recipes may also include any type of game caught that day. Although every family has its own recipe for jambalaya, there are two main categories: Cajun and Creole. The difference lies in the order in which the ingredients are cooked and the use of tomatoes.
K. Kebab from Middle East
Kebabs have become very popular in Western Food culture over the last few decades and are commonly referred to as “shish kebab” at cookouts and American menus. Shish kebab is translated to skewer of grilled meat and encompasses many variations of the kebab. In the Middle East, kebabs are not always prepared on a skewer and do not always consist of cubed meat and veggies. Since kebab are prepared in just about every Middle Eastern country, there are several spellings, such as kabob, kebob, kebap, kabab, and kebab.
L. Laksa from Malaysia
Laksa is a spice-laden noodle dish that is popular in Malaysia and Singapore; it’s a noodle dish that is quickly gaining popularity outside of Southeast Asia because of the scrumptious taste. To most people, especially the western media, laksa means curry laksa, a noodle dish in coconut milk and curry soup base. The truth is, there are many different types of laksa but the two dominant ones are curry laksa (coconut milk based) and asam laksa (tamarind based). Laksa is an iconic street food served by street vendors (hawkers) throughout Malaysia.
M. Muamba from Gabon
Chicken Muamba might not be a well known dish to many. Muamba dish that originated from Africa more specifically Gabon and Angola. This chicken dish is cooked with palm paste, okra, garlic, and palm oil hash or red palm oil sauce. The proper recipe calls for chicken, hot chili, garlic, tomato, pepper, salt, okra and palm butter, an artery-clogging African butter. Muamba dish for those who know Filipino cuisine – is like a hot and spicy Pinakbet served with chicken instead of prawns or pork.
N. Nata from Portugal
Have you ever tried a Pastel de Nata? If you are Portuguese, you can’t imagine your life without one. If you are not, you must try one immediately. Portuguese custard tarts, known as pastéis de nata (cream pastries) or pastéis de Belém (Belém pastries) do something magical to many eaters. They are an enchanting combination of lightly crisp pastry layers and a very, very pleasant egg custard filling.
O. Ostkaka from Sweden
Ostkaka, “ost” meaning “cheese” and “kaka” meaning “cake” in Swedish, also known as Swedish cheesecake or Swedish curd cake. Swedish cheese cake bears very little resemblance to the New York kind, with the biscuit base and cream cheese filling. It comes from Småland: Land of Ikea and Economically Inclined people and was a great luxury in the early 20th Century.
P. Paella from Spain
Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia on the eastern coast of Spain. Today paella is made in every region of Spain, using just about any kind of ingredient that goes well with rice. There are as many versions of paella as there are cooks. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers. Saffron, the spice that also turns the rice a wonderful golden color is an essential part of the dish.
Q. Quebec Poutine from Canada
Poutine is a French-Canadian food that slightly resembles American Gravy Cheese Fries, but is actually very, very different in many respects. Poutine is readily-available across Canada, made with french fries, topped with brown gravy and cheese curds. The cheese is the most important part of good poutine. When the curds are placed on the fries and the hot gravy is poured on top, the three flavors combine to produce what can only be described as the BEST junk food taste sensation on earth.
R. Risotto from Italy
Risotto is an Italian specialty, that is in fact the dominant staple in some northern regions, where it is often preferred over pasta. Cultivated in Lombardy, Piedmonte, and the Veneto, risotto can be traced as far back as the eleventh century, when the short grain we know as risotto today was brought to Italy from the Far East. You could in fact eat a different risotto recipe every day of the year, and not run out of flavor choices. A true Italian risotto should be creamy, yet not runny, cooked to a consistency Italians call all’onda, which translates as “with waves”.
S. Sauerkraut from Germany
Sauerkraut (also sourcrout) is a chopped cabbage that is salted and then fermented in its own juice. Fresh sauerkraut has a crunchier texture, a delightfully tangy flavor and a much greater potential for interesting recipes. Hot sauerkraut is delicious served with pork or bockwurst – a mild German sausage. Sauerkraut can also be served on sandwich with toasted or grilled dark rye bread, melted Jack, havarti, or Muenster cheese, the sauerkraut, and avocado.
T. Tzatziki from Greece
Tzatziki is probably one of Greece’s most famous dips. It utilises ingredients which are plentiful in that country and consist of thick, creamy sheep’s milk yogurt, crisp, cooling cucumbers and loads of garlic. It’s commonly used in souvlaki that are served in many restaurants and it often comes out as a starter as well. Tzatziki is a very versatile dish and chefs love using it in a number of ways. It’s fantastic when served over char grilled or bbq’d lamb chops or even roast lamb in the cooler months.
U. Udon from Japan
Udon are white and thick wheat noodles which are basically made by kneading wheat flour, salt, and water. Dried, pre-boiled, and fresh udon are available at stores. To cook udon noodles, following instructions in the packages is best, since cooking time differs in each kind. There are many udon dishes cooked in Japan. Udon can be served hot or cold. Chilled udon noodles are also popular during the summer. They are eaten by dipping into noodle dipping sauce (mentsuyu) which is soy sauce flavored dashi soup.
U. Vatapá from Brazil
Vatapá is one of the classic dishes of Brazilian cuisine. It hails from Bahia state on the northeast coast where many of the dishes have African origins. A thick version is often served as a filling for acarajé patties. Usually bread is used to thicken it, but some cooks use manioc flour. Sometimes there are ground peanuts, sometimes cashews. Onions, tomatoes, ginger, okra, and chiles might go into the pot, along with chicken, salt cod, or shrimp. But there’s always coconut milk and palm oil, which provide a luxurious texture.
W. Wienerschnitzel from Austria
Wienerschnitzel is a thin crumbed slice of veal (usually 3 to 6 ounces) fried in oil and served with lemon, and often ligonberry jam and Erdapfel potato salad (German Potato Salad) Pomme Frits (French Fries) or boiled potatoes with parsley and butter. The original Wiener Schnitzel was always made from escalopes of veal and no other meat. Chicken Schnitzel and chicken Parmigiana are very popular dishes in countries, where chicken is more readily available than veal.
X. Xoi from Vietnam
Xoi is a Vietnamese dish made from glutinous rice that can be a sweet or savory. They can be served as dessert or as part of a main course. Glutinous rice or sticky rice are short white grains of rice that become sticky when cooked. There are many versions of sweet rice in Vietnamese cuisine including xoi vo (mung bean sticky rice), xoi dau phong (peanut sticky rice) , xoi man (savory sticky rice with chinese sausage and chicken) , xoi dau den (black bean sticky rice) and probably many more.
X. Yorkshire Pudding from England
Yorkshire Puddings are a classic British recipe and one of the major components of England’s national dish, Roast Beef and Yorkshire Puddings, a regional dish with national (and international) appeal. Similar to a popover, it is a simple wet batter that is baked in beef drippings in a large pan and cut up into squares or baked in individual popover pans. Yorkshire puddings are best when eaten warm and still puffy. After a while they’ll deflate, still good but doesn’t have that wow factor!
Z. Zurek from Poland
The sour rye soup is a soup made of soured rye flour and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham). It is specific to Poland, where it is known as żurek, and a variant is known as barszcz biały (white barszcz) which is made with wheat flour instead of rye. The soup is also found in the cuisines of other western Slavic nations such as Slovakia. In Poland, it is served in an edible bowl made of bread or with boiled potatoes. The recipe varies from region to region.
A to Z of International Foods,