Food is one of the most important aspects of any culture. It brings people together and may sometimes allow us to experience new and different flavors we didn’t know even existed. However, with so many dishes around the world, knowing where to start and what to look for will definitely pose a challenge for most people.

If expanding your culinary horizons is one of your life’s goals, check out our expansive Food Bucket List! We’ve put together a list of food around the world that will help you get started on what each country’s cuisine has to offer, from savory dishes to sweet treats to exotic ones and so much more.


Food Bucket List: Best Things to Eat From Almost Every Country Around the World


1. Afghanistan | Kabuli Pulao

Kabuli Pulao (also spelled Qabeli palaw or Kabuli palaw) is Afghanistan’s national dish. It is made with beef or lamb cooked with different spices and mixed with steamed basmati rice, raisins, and carrots. These ingredients give it a unique and savory flavor, with a hint of sweetness and different texture that excite the taste buds. Other variations also use dried fruits and nuts like apricots and toasted almonds.

Because of its reputation as the country’s national dish, as well as the price and quality of the ingredients used, you’re most likely to see it during special occasions.

Recipe: Kabuli Pulao (Spiced Lamb Pilaf) from Afghanistan by The Foreign Fork


2. Albania | Tavë Kosi

Tavë kosi is a traditional Albanian dish made with lamb, yogurt with eggs, and rice, which is then baked. The dish’s name comes from “tave,” which means “casserole,” and “kos,” which means (goat/ewe) “yogurt.”

One of the dish’s variations is tavë kosi me mish pule, which uses chicken meat instead of lamb. Another one is Elbasan tava, which uses bechamel sauce instead of yogurt and is quite popular in Greece, North Macedonia, and Turkey.

Recipe: Tavë Kosi by My Albanian Food

Albania Tavë Kosi


3. Algeria | Couscous

Couscous is a staple food in the Maghreb region, which includes Algeria. Their version of the dish (which is also their national dish) consists of steamed semolina (a coarse flour made from hard durum wheat) topped with stewed lamb, carrots, summer squash, chickpeas, cinnamon, and buttermilk.

You can also enjoy the dish as a dessert, where the steamed semolina is topped instead with almonds, cinnamon, and sugar and served with milk/buttermilk.

A fun fact is that the Algerian couscous is usually eaten every Friday due to a centuries-old tradition where it is given to the country’s poorest on Fridays.

Recipe: Algerian Fluffy Couscous And Vegetables by Isabella Akshay

Algeria Couscous


4. Andorra | Escudella

Escudella is a hearty stew that is popular in the mountain regions of Andorra. It is made by boiling different meats, sausages, and vegetables, which are then removed and put on a plate. The remaining broth is then used for making soup made from pasta and some rice.

Although it can be eaten every day, this dish is popular during the winter as it helps warm you up inside while also being super delicious.

Recipe: Escudella (Andorran Meat Stew) by The Foreign Fork


5. Angola | Muamba de Galinha

Muamba de galinha is a chicken dish from Angola typically served with rice or funge (cassava purée). It consists of chicken stewed in palm butter (moambe) mixed with vegetables like spinach and squash and flavored with spices such as garlic and chili pepper. Duck and fish are sometimes used to replace the chicken.

While the dish may seem simple, it is packed with flavor and tradition. For Angolans, moamba de galinha is more than just a meal – it is a reminder of home and family.

Recipe: Muamba Chicken (Muamba De Galinha) by Imma

Angola Moamba de Galinha


6. Antigua and Barbuda | Fungee and Pepperpot

Fungee and Pepperpot are two of the most popular dishes in Antigua and Barbuda. Fungee is cornmeal mixed with okra, while Pepperpot is a hearty stew made with meat (usually pork) and vegetables (like spinach).

Despite their simplicity, these dishes are incredibly flavorful and filling, making them a favorite among locals and visitors alike. Whether you’re looking for a quick snack or a hearty meal, Fungee and Pepperpot are sure to hit the spot.

Recipe: Fungee and Pepperpot National Dish of Antigua by Jirie Caribbean 


7. Argentina | Asado

Asado is a traditional Argentinian dish that typically features grilled beef. However, it can also include other meats such as chicken or pork. The beef is grilled slowly over firewood embers (or open fire), making the resulting flavor rich and slightly smoky. It pairs well with salads and wine.

Asado is also the perfect dish to have during large parties and gatherings, as people get to socialize while waiting for the meat to cook. For many people, Asado is the quintessential Argentinian dish, and is a delicious way to experience the country’s cuisine.

Recipe: The National Dish of Argentina – Asado by Kalle

Argentina Asado


8. Armenia | Harissa

Harissa is a thick porridge made from korkot (dried or roasted cracked wheat) and fat-rich meat such as chicken or lamb. Part of what makes the dish unique is its slow cooking process, which usually takes hours and hours of stirring until the meat fully dissolves with the wheat. It is then topped with melted butter with a side of pickled veggies.

While it is eaten year-round by Armenians, it is also served during Easter and other occasions, especially as a tribute during Armenian Remembrance Day.

Recipe: Harissa (Armenian Wheat and Chicken Porridge) by Andrew Janjiggan


9. Australia | Roast Lamb

Nothing brings people around the dining table together than a serving of delicious roast lamb, especially in Australia. It is made from lamb rubbed with a mixture of oil, rosemary, and garlic. It is then roasted to perfection along with potatoes. The resulting meat is tender and flavorful and goes perfectly well with some gravy.

While the roast lamb is often associated with Australia, it is also popular in other parts of the world, including New Zealand and the United Kingdom. No matter where it is served, roast lamb is sure to be a hit with everyone at the table.

Recipe: Roast Lamb by Australia’s Best Recipe

Australia Roast Lamb


10. Austria | Tafelspitz

Tafelspitz is a traditional Austrian dish also known as the “king of beef dishes” in the city of Vienna and Austria’s national food. It is made from boiled tri-tip (a bottom sirloin cut of beef) cooked with vegetables, herbs, and spices. The dish is often served with Apfelkren (apple horseradish sauce) and some fried potatoes. Restaurants in Austria serve this dish in courses, with some detailing a step-by-step process on how to enjoy the meal for a more authentic Austrian experience.

Recipe: Classic Tafelspitz – National Dish of Austria by Jennifer McGavin 

Austria Tafelspitz


11. Azerbaijan | Plov

The Azerbaijan plov is a rice-based dish mainly consisting of warm rice, gara (meat fried with onion and dried fruits), and herbs. The three components are served in separate platters. It is also one of the most widespread dishes in the county, with over 200 different types of plovs.

Some of the most popular ones include the shah plov, consisting of a golden crust with rice, meat, and other ingredients in the center. The sabzi qovurma plov is another popular recipe that uses kever (garlic chives) as one of its main ingredients.

Recipe: Plov Azerbaijan by GiddyUpGo


12. Bahamas | Conch

Conch is a type of large mollusk that is popular in Bahamian cuisine. Conch meat is white and firm with a slightly sweet flavor. Because of its versatility, the conch can be enjoyed in many ways: raw, steamed, stewed, or even deep-fried (called “cracked conch” or conch fritters). It is also a perfect ingredient for soups and salads.

In addition to being eaten as food, conch shells are used to make jewelry and other decorative items. The conch shell is a symbol of the Bahamas and is featured on the country’s coat of arms.

Recipe: Bahamian Conch Salad by Renz

Bahamas Conch


13. Bahrain | Chicken Machboos

Also known as Machboos ala Dajaj (spiced chicken and rice) is a dish consisting of roasted chicken and basmati rice cooked in chicken broth and tons of different spices like baharat (a spice blend used in the Middle East), turmeric, and dried limes. The result is a mouth-watering dish that is both fragrant and flavorful.

Recipe: Chicken Machboos (Bahraini Spiced Chicken and Rice) by Kimberly Killebrew

Bahrain Chicken Machboos


14. Balkan | Pljeskavica

Pljeskavica is a popular grilled dish in the Balkan region. Its name comes from the word ‘pljesak,’ which means ‘to clap hands.’ One of the dish’s main ingredients is a spiced patty, which consists of two or more meats such as beef, lamb, and pork. These are then ‘slapped’ from one hand to the other until it reaches a consistency fit for grilling.

It is often served with onions, ajvar (roasted red pepper sauce), and kajmak (a type of cheese in the Balkan region.) You can even enjoy it as a burger using lepinja (flatbread.)

Recipe: Balkan Pljeskavica by Tasty Craze


15. Bangladesh | Hilsa

The hilsa (or ilish) is a type of fish known for soft and flavorful meat. It is widely consumed in Bangladesh, where it is cooked as curry (which is also the country’s national dish).

The hilsa curry is made of shallow-fried marinated hilsa boiled with different spices like turmeric, black cumin seeds, and green chilis. It pairs perfectly well with some steamed rice.

Recipe: Bangladeshi Hilsa Fish by South Asia Missionary Wife

Bangladesh Hilsa


16. Barbados | Flying Fish with Coucou

As the name implies, this meal is a combination of two dishes: flying fish (which is usually steamed) and a mixture of cornmeal and okra called coucou.

The flying fish is seasoned and then cooked in a gravy consisting of different spices. As for the coucou, it is molded into an oval-shaped ball, which is then topped with the flying fish and drizzled with gravy. The result is a meal that is simple yet packed with flavor. Some popular side dishes include sweet potatoes and pickled cucumbers.

Recipe: How To Make Flying Fish and Coucou by Kulie Morrow


17. Basque | Bacalao Al Pil Pil

Bacalao al Pil Pil is a traditional Basque dish made with salted cod, garlic, chili peppers, and olive oil. It involves slowly cooking the ingredients in a small amount of oil, causing the cod to release a gelatin that mixes with the oil to form its iconic thick, creamy sauce. The dish is typically served with boiled potatoes, rice, or crusty bread.

Recipe: Bacalao Al Pil Pil Recipe by Javier De La Hormaza

Basque Bacalao Al Pil Pil


18. Belarus | Draniki

Draniki (potato pancakes) is a traditional dish from Belarus that is made by grating potatoes and onions, then frying them in oil. It is usually served with sour cream or applesauce, and sometimes bacon or sausage. The dish can be served as a side dish or a main course, and it is often eaten for breakfast or dinner. Whether you’re looking for something new to try or you’re just looking for comfort food, draniki is a delicious option that is sure to please.

Recipe: Potato Pancakes (Draniki) from Belarus by The Foreign Fork

Belarus Draniki


19. Belgium | Moules Frites

While fried fish and burgers are the natural pairs for French fries, in Belgium they pair them with mussels. Though it may look like a weird combination, the flavors of the mussels and French fries actually blend perfectly together, resulting in a unique flavor that will keep you coming back for more. Be sure to try it with mayonnaise as well.

The mussels can be cooked in different ways, one of the most popular being Moules mariniere, where they are cooked in white wine, shallots, parsley, and butter.

Recipe: Moules Frites Recipe by Thomas Sixt

Belgium Moules Frites


20. Belize | Belizean Rice and Beans with Stewed Chicken

Belizean rice and beans with stewed chicken is a typical dish from Belize. It is usually made with white rice, but black beans are also commonly used. The rice is usually cooked in chicken broth, and the beans are simmered in the broth until they are tender. Stewed chicken is then added to the dish, and it is typically served with a side of salsa or green onions. This dish is a staple of Belizean cuisine, and it is often served for breakfast, lunch, or dinner. Belizean rice and beans with stewed chicken is a hearty and filling meal that will leave you feeling satisfied.

Recipe: Belizean Stewed Chicken Over Coconut Rice and Beans by Sunbasket


21. Benin | Kuli-kuli

Kuli-kuli is a traditional snack from the West African country of Benin. It is made from ground peanuts formed into small balls and deep fried in their own oils.

The snack is also popular in other countries, such as Ghana and Nigeria. Aside from being a tasty and healthy snack, kuli-kuli can be crushed and sprinkled over salads. You can also enjoy it with garri soakings, a type of dessert made from cassava granules (garri), sugar, and water.

Recipe: Beninese cuisine by Angela N’Dah-Sékou


22. Bhutan | Ema Datshi

Ema datshi is a deliciously spicy stew made from cheese (from cow or yak milk) and different chili peppers. Its name comes from Bhutan’s Dzongkha language, where ’ema’ means ‘chili’ and ‘datshi’ means ‘cheese.’ This fiery dish goes well with rice and is a perfect meal to have any time of the day.

Some variations of the dish also exist, which include kewa datshi, where potatoes are used instead of chilis.

Recipe: Bhutanese Ema Datshi Recipe by Druk Girl


23. Bolivia | Salteña

Salteñas are a delicious type of savory pastry originating from Bolivia. Although it is similar to the empanada, what sets it apart is its soupy center made from meat (either pork, beef, or chicken) and spicy sauce mixture (olives, raisins, and potatoes.) Each area in the country also has its own take on this juicy pastry, such as in Cochabamba, Sucre, and Potosi.

Recipe: Salteñas by Lizet

Bolivia Salteña


24. Bosnia | Cevapi

Cevapi is a dish that originates from Bosnia. It is made of two types of minced beef meat and shaped into tiny sausage-like fingers. They are then grilled and served with somun (Bosnian flatbread), raw chopped onions, and ajvar (can also be sour cream). The dish is traditionally eaten by hand, and the bread is used to soak up any excess grease. Cevapi has become popular in other parts of the Balkans, as well as in Croatia and Serbia. In Bosnia, it is often eaten as a fast food meal or snack and can be found at street vendors and restaurants.

Recipe: Bosnian Cevapi Grilled Sausages by Anela Tripkovic

Bosnia Cevapi


25. Botswana | Seswaa

Seswaa is a traditional dish from Botswana that is made with meat (usually beef or lamb) and vegetables. The meat is first cooked in a pot with water and then shredded by hand. The vegetables are usually boiled until they are soft, and then they are added to the pot with the meat. The whole mixture is then stewed together until it forms a thick, hearty stew. Seswaa is typically served with white rice or Pap, a type of cornmeal porridge. It is a filling and satisfying meal that is perfect for a cold winter day.

Recipe: Beef in a Slow Cooker (Seswaa) from Botswana by The Foreign Fork

Botswana Seswaa


26. Brazil | Feijoada

When it comes to Brazilian soul food, no dish represents it better than feijoada. It is a hearty dish that typically includes black beans, pork, and beef. The meats are cooked slowly in a thick clay pot with onions, garlic, and various spices until they are extremely tender. This dish is traditionally served with rice, greens, and orange slices. Feijoada is hearty and flavorful, and it is sure to satisfy even the heartiest appetite.

Recipe: Feijoada (Brazilian Black Bean Stew) by Kimberly Killebrew

Brazil Feijoada


27. Brunei | Ambuyat

Ambuyat is a traditional Brunei food made from the starch of the sago palm tree. It has a sticky, glutinous texture and is usually served with different dips. Some popular ones include binjai, made from a type of mango with the same name, and tempoyak, made with durian fruit.

For a more authentic experience, you should eat it like the locals do: using two-pronged bamboo sticks called chandas. Stick the ends of the chandas into the bowl, twirl a bite-sized portion of ambuyat, then dunk it into the dip. The ambuyat is then swallowed whole without chewing.

Although it may take some getting used to, ambuyat is a delicious and unique food that is well worth trying.

Recipe: Ambuyat Tempoyak by Kallie


28. Bulgaria | Shopska Salad

Shopska salad is the most famous cold dish in Bulgaria, made up of tomatoes, cucumbers, onions, and peppers. It is then covered with a thick layer of sirene cheese (Bulgarian white brine cheese). It is also the country’s national dish, whose colors are reminiscent of the Bulgarian flag.

The salad is usually lightly dressed with some sunflower oil and, in some cases, vinegar. While you can enjoy the meal on its own, it also makes for a perfect side dish, especially for grilled meats.

Recipe: Shopska Salad – Easy Bulgarian Summer Salad Recipe by Wandercooks

Bulgaria Shopska Salad


29. Burkina Faso | Tô 

Tô is a dough-based dish made from ground millet, sorghum, or corn, which is then stirred in a hot pot of water until it forms into a smooth paste. The paste is then cooled and shaped into small balls and is usually eaten by hand. Although the dish is bland on its own, where it truly shines is when it is eaten with stews, soups, or sauces made from meats or vegetables. It is also usually paired with some seasoned okra sauce.

Recipe: Burkinabe Tô by At Home World Traveler


30. Burma | Mohinga

Mohinga is a rice noodle soup that is popular in Burma. It is typically made with fish broth made from catfish, lemongrass, and other ingredients and can be served with different toppings such as hard-boiled eggs and fried ngapi fish cake. Mohinga is usually eaten for breakfast, but it can also be enjoyed any time of the day. The soup is relatively simple to make and is a delicious way to enjoy Burmese cuisine.

Recipe: How To Make Mohinga by Fearless Eating

Burma Mohinga


31. Burundi | Boko Boko

If you’re looking for a meal to warm you up on a rainy day, why not have a bowl of Boko Boko? This hearty porridge is made from bulgur/cracked wheat, small pieces of chicken, and spices and served with turmeric sauce and fried onions. Some variations of the dish also use sugar, honey & milk, and even lemon juice.

Recipe: Boko Boko by Creation in Hope


32. Côte d’Ivoire | Fufu

Fufu is a traditional West African dish made from boiled starchy root vegetables which are pounded into a dough-like consistency. It is typically served with a soup or stew and is a staple food in countries like Côte d’Ivoire, Ghana, and Nigeria.

The most common root vegetables used in the dish are cocoyams, cassava, and plantains. The ingredients are first boiled until they are soft before being pounded with a large wooden mortar and pestle until they reach the desired consistency. The dish is often eaten with the hands and is scooped up in small balls before being dipped into the accompanying soup or stew.

Recipe: West African Fufu by Lola Osinkolu


33. Cabo Verde | Cachupa

Cachupa is a famous stew from the Cabo Verde/Cape Verde islands, made from corn (hominy), beans, fish or meat, root crops (like sweet potato and yams), and different spices. All of these are slow-cooked to form a cheap but delicious and filling stew.

Some variations of the dish include the cachupa rica (made with local varieties of meat) and the cachupa pobre (made with vegetables instead of meat). If you have some leftover cachupa, you can refry it and turn it into a delicious breakfast dish called cachupa refogada, which is often served with some fried eggs, sausages, or mackerel.

Recipe: Cachupa by Crystal Dacruz

Cabo Verde Cachupa


34. Cambodia | Fish Amok

Fish amok is a steamed fish curry dish believed to date back to the Khmer Empire. The word ‘amok’ means steaming in a banana leaf, which also refers to the way the dish is cooked.

The fish (usually goby fish, snakehead fish, or catfish) is marinated in a spice/herb paste mix called kroeung mixed with coconut cream/milk and eggs. The marinated fish is then placed in a banana leaf and steamed until it reaches a mousse-like texture. This rich and creamy dish pairs well with steamed rice, and is always served in a banana leaf bowl.

Recipe: Cambidoan Fish Amok by Terence Carter

Cambodia Fish Amok


35. Cameroon | Ndolé

One of Cameroon’s most popular dishes, ndole is an aromatic and tasty stew consisting of nuts, bitter leaf, and fish (or ground beef), served with fried onions and prawn toppings. The dish is usually eaten with boiled plantains, rice, or bobolo (a dish made from fermented cassava.)

RecipeNdole (Spinach/Bitterleaves And Peanut Soup) by Imma


36. Canada | Poutine

If you’re looking for a unique twist to regular French fries, then you should definitely try some poutine. It is a simple yet delicious dish said to have originated in Quebec, made of French fries and cheese curds topped with a light and thin beef or chicken gravy, which are then all tossed together.

The flavor also varies from poutinerie to poutinerie (Canadian restaurants specializing in the dish), so there is always something new to experience with your taste buds.

Recipe: Authentic Canadian Poutine Recipe by Jennifer

Canada Poutine


37. Chad | Boule

Boule is a staple, everyday food in Chad. This porridge-like dish is usually made with millet or corn flour mixed with water. The porridge is then shaped into a ball and then dipped into different sauces, which typically include okra, meat, dried fish, tomatoes, spices, and other vegetables.

Recipe: La Bouillie by Queen Dana


38. Chile | Pastel de Choclo

Pastel de choclo is a traditional dish from Chile that is made with beef (with chicken) and a type of corn called choclo. It is similar to shepherd’s pie, but instead of potatoes, corn is used. The beef and chicken are simmered in different ingredients, while the choclo kernels are ground and cooked into a paste. These are then assembled in a round clay pot, starting from the choclo paste, followed by the beef/chicken filling, and topped again with the choclo paste, then baked.

While the dish is already filling on its own, you can pair it with some veggies like sliced tomatoes or tossed salad.

Recipe: Corn and Beef Chilean Pastel de Choclo by Pilar Hernandez

Chile Pastel de choclo


39. China | Peking Duck

Known for its thin, crispy skin and delectable tender meat, Peking duck is a famous Chinese dish originating from Beijing. It is made from whole ducks prepared in a special marinade before being roasted in a wood-fired oven.

In restaurants, Peking duck is carved in front of guests by a chef and served in three phases, starting from the skin. The dish is usually paired with Mandarin pancakes, along with cucumber, hoisin sauce, and spring onions.

Recipe: Peking Duck An Easy Home Version by Wei Gou

China Peking Duck


40. Colombia | Bandeja Paisa

Bandeja Paisa is a traditional Colombian dish that originates from the country’s Paisa region. This hearty dish is known for its generous portions of 13 different ingredients and is also one of the highest protein-packed dishes in the world.

A traditional bandeja paisa is served on a platter or a tray consisting of red beans, white rice, pork, ground meat (carne molida), plantains, chicharrón, fried egg, black pudding (morcilla), avocado, lemon, chorizo, arepa (a thin, fried corn cake), and hogao sauce. The dish is also served with a chilled milk-based drink called mazamorra, which is made from smashed maize.

Recipe: Bandeja Paisa (Paisa Platter) by Erica Dinho

Colombia Bandeja Paisa


41. Comoros | Lobster a la Vanille

Langouste a la vanille is a popular dish from the Comoros Islands. It is made with spiny lobsters (langouste), vanilla beans, and a whole slew of ingredients. The roasted lobster meat is typically removed from the claws and placed over a bed of greens and some clover sprouts, and then drizzled with vanilla bean butter sauce.

Recipe: Comoros – Langouste a La Banilla by Darlene


42. Costa Rica | Gallo Pinto

Gallo pinto, which means “spotted rooster” in Spanish, is a traditional Costa Rican dish made with rice and beans. The rice and beans are usually cooked with bell peppers, coriander, chopped onions, and garlic. It is then seasoned with Salsa Lizano, a condiment made with different vegetables and spices, giving the dish its signature flavor.

Gallo pinto is commonly served for breakfast and is often accompanied by natilla (Costa Rican sour cream), fried or scrambled eggs, tortillas, and avocado.

Recipe: Gallo Pinto by London Brazil

Costa Rica Gallo Pinto


43. Croatia | Zagorski Strukli

Zagorski štrukli is a pastry dish from Croatia that consists of dough filled with cottage cheese, eggs, sour cream, and salt. The pastry can be prepared in two ways, either by boiling it in salt water or by baking. For boiled štrukli, you can top it with fried breadcrumbs or serve it in aromatic soup. As for the baked štrukli, additional cream is added before being cooked.

What’s also great about štrukli is that you can enjoy it in many ways, either as a dessert, an appetizer or even as a main meal.

Recipe: Croatian Cooking: Zagorski Štrukli by  Vedran


44. Cuba | Ropa Vieja

Ropa Vieja is a traditional Cuban dish made with shredded beef, tomato sauce, onions, and peppers. The dish’s name literally means “old clothes,” which comes from a local legend where a pot of cooked shredded clothes turned into a flavorful stew after a poor man prayed for a miracle.

The dish is usually served with rice and goes well with cold beer, maduros (fried sweet plantains), and Cuban-style black beans.

Recipe: Ultimate Ropa Vieja by Kimberly Killebrew

Cuba Ropa Vieja


45. Cyprus | Magarına Bulli

Hailing from Cyprus is a traditional dish called Magarina bulli. It is made of roasted chicken stuffed with onions, garlic, and half a lemon, which is then carved and mixed with pasta (such as penne or macaroni) boiled in stock. The finished product is then sprinkled with some grated halloumi and a squeeze of lemon juice.

Recipe: The Cypriot Pasta – Magarina Bulli by Refika Kitchen


46. Czech Republic | Vepřo Knedlo Zelo

Vepřo Knedlo Zelo is a Czech dish that consists of roasted pork (vepřová), bread dumplings (knedliky), and sauerkraut (zelí). The pork is usually seasoned with garlic, caraway seeds, and other spices before being slowly roasted. Once done, gravy is poured over the pork, with the dumplings and sauerkraut as side dishes.

If you want to eat the dish as the locals do, be sure to pair it with some beer or slivovitz (a type of fruit brandy).

Recipe: Vepřo Knedlo Zelo by Petra Kupska

Czech Republic Vepro Knedlo Zelo


47. Denmark | Stegt Flæsk

Craving for some crispy pork? Then this Danish national dish will surely satisfy your cravings. Stegt flæsk is made from slices of fried pork belly served with boiled potatoes and creamy parsley sauce (persillesovs).

While it may not sound particularly healthy, stegt flæsk is actually a fairly balanced meal. The pork provides protein and healthy fats, while the potatoes and sauce add complex carbohydrates and some vitamins and minerals.

Recipe: Denmark Stegt Flaesk by Darlene

Denmark Stegt Flæsk


48. Djibouti | Skoudehkaris

Skoudehkaris is a popular spicy dish from Djibouti. It is made with rice mixed with lamb (chicken, beef, or fish can also be used) which is seasoned with different herbs and spices. This hearty and flavorful dish will also leave your home smelling great, making it an appetizing meal to have any time of the day. So if you’re ever in the mood for something new and exciting, be sure to give skoudekharis a try.

Recipe: Skoudehkaris by Vera Abitbol


49. Dominica | Mountain Chicken

This next dish from the Caribbean island nation of Dominica is probably something you might want to add to your weird food bucket list. While the name of the dish is called ‘mountain chicken,’ it actually refers to a local species of frog, whose large legs are fried and are one of the dish’s main ingredients. It is typically eaten with rice and some peas on the side.

The frog’s meat is said to be tender and flavorful, with a taste similar to dark chicken meat. Due to overhunting and habitat loss, the mountain chicken is now considered endangered. In recent years, conservation efforts have been underway to help protect this unique species.

Recipe: Dominica National Dish Mountain Chicken and Provisions by National Foody


50. Dominican Republic | La Bandera

La Bandera is a dish from the Dominican Republic that typically consists of white rice, red kidney beans, and meat (usually chicken or beef). It is often served with a side of salad or fried green plantains and some iced water or fruit juice. La Bandera is considered the national dish of the Dominican Republic, whose colors also match that of the country’s flag.

Recipe: La Bandera Dominicana by Dominican Cooking


51. Ecuador | Bolon de Verde

A popular Ecuadorian breakfast dish made from fried green plantain fritters and cheese. Bolon de verde is made by mashing boiled green plantains, turning them into balls, and stuffing them with some cheese, chicharron, and ground peanuts before being fried into a crispy, golden brown color.

The dish is also one of the top Ecuadorian street food dishes and something you should definitely not miss when visiting Ecuador.

Recipe: Bolon De Verde: Ecuadorian Mashed Green Plaintain Dumling Balls With Cheese by Layla Pujol

Ecuador Bolon de Verde


52. Egypt | Koshari

Koshari is a popular Egyptian street food consisting of rice, pasta, and lentils, topped with tomato sauce, vinegar, fried onions, and chickpeas. It is usually paired with some salad and is eaten for lunch or dinner.

While it can take a while to prepare and cook the dish, the fantastic taste and texture of the meal will surely be a feast in your mouth.

Recipe: Egyptian Koshari by Suzy

Egypt Koshari


53. El Salvador | Pupusas

Pupusa is a popular street food in El Salvador. It consists of a thick flatbread made from cornmeal (or rice flour) that is usually stuffed with different ingredients like cheese, chicharron, squash, and refried beans. It is typically served with a side of pickled cabbage (curtido) and tomato salsa. Because of long-standing tradition, pupusa is also eaten by hand.

Recipe: Pupusas by Lauren Allen

El Salvador Pupusas


54. England | Fish and Chips

If there is one dish that best represents England, it would be its iconic fish and chips. It comprises fried battered fish (usually cod or haddock) and deep-fried chips (a.k.a French fries). Some popular accompaniments for the dish include mushy peas, ketchup, pickled cucumbers, onions, eggs, and curry sauce.

Recipe: British Fish And Chips Recipe by Kimberly Killebrew

England Fish and Chips


55. Equatorial Guinea | Succotash

From Equatorial Guinea comes succotash, a colorful protein-rich dish made from sweetcorn, beans, and different vegetables, all sauteed in butter and fresh herbs. Chopped bacon can also be added for that extra flavor. The dish is usually served with rice and can also act as a side dish for other main meals.

Recipe: Succotash by National Foody

Equatorial Guinea Succotash


56. Eritrea | Zigni

When it comes to Eritrean cuisine, one dish that should not be missed is Zigni. This hearty, spicy stew is traditionally made with beef, but chicken, goat, or lamb can also be used. The meat is simmered for hours in a berbere-spiced sauce with tomatoes, onions, and garlic.

Zigni is typically served over injera, a spongy sourdough flatbread that is used to scoop up the stew. This delicious dish is sure to satisfy any appetite, making it the perfect meal for a cold winter night.

Recipe: Zigni (Beef Stew From Eritrea) by The Foreign Fork


57. Estonia | Verivorst

A typical winter meal from Estonia, verivorst is a blood sausage that consists of barley, onions, marjoram, allspice, and pig’s blood, all stuffed into a pig’s intestine. These are then either baked or fried. It is usually accompanied during the Christmas season by some cranberry sauce or sauerkraut and browned potatoes.

While blood sausage may not sound appetizing to everyone, it is a delicious and hearty dish that is perfect for a winter meal. So if you ever find yourself in Estonia, be sure to give verivorst a try!

Recipe: National Dish oF Estonia – Verivorst With Mulgikapsa by National Foody


58. Eswatini (fmr. “Swaziland”) | Karoo Roast Ostrich Steak

Karoo roast ostrich steak is a traditional dish from Eswatini (formerly known as “Swaziland”). The dish is made with thinly sliced ostrich steaks fried in butter, drizzled with a creamy sauce on top and typically served with a pumpkin-maize mash.

Although it can be quite an exotic dish for some, the karoo roast ostrich steak is a fantastic dish that lets you glimpse what Eswatini cuisine has to offer.

Recipe: Karoo Roast Ostrich Steak by Recipes Wiki


59. Ethiopia | Doro Wat

Doro Wat is one of the most popular dishes in Ethiopia. It is a spicy stew made with slow-cooked chicken and peeled hard-boiled eggs. One of its key ingredients is berbere, a red spice mix made from roasted and grounded spices that give the stew its characteristic fiery flavor.

While Doro Wat is traditionally eaten with injera (a spongy sourdough bread), it can also be enjoyed with rice or potatoes. No matter how it is served, Doro Wat is sure to please any fan of African cuisine.

Recipe: Doro Wat (Spicy Ethiopian Chicken Stew) by Kimberly Killebrew

 60. Fiji | Fiji Kokoda

Fiji is not just the ‘soft coral capital of the world,’ but it is also home to a Fijian ceviche called kokoda. It is traditionally made with ‘walu’ (Spanish mackerel), lime juice, chilies, onions, and seawater. In recent years, fresh coconut milk is used as a replacement for seawater, which also helps to balance out the lime juice’s acidity. If you’re looking to add some aesthetic to this light and refreshing dish, you can even serve it in coconut shells!

Recipe: Fijian Kokoda by rachelmac

Fiji Fiji Kokoda


61. Finland | Rye Bread

When it comes to Finnish cuisine, one of its undeniable staple foods is rye bread. Made up of just a few simple ingredients such as rye flour, water, leaven, and water, this sourdough bread has won the hearts of not just the locals, but also people around the world. Different variations of rye bread also exist, such as the round limppu (loaf) and the donut-shaped reikäleipä.

Because of rye bread’s versatility, you can eat it however and whenever you want, whether it be as a sandwich, a pair for soups and other dishes, and so much more.

Recipe: Suomalaisruisleipa (Finnish Rye Bread) by Kristi

Finland Rye Bread


62. France | Pot-au-Feu

Pot-au-feu is a French dish that literally translates to “pot on the fire.” It’s a stew of beef and vegetables that is typically cooked for long hours in a large pot. The meat is usually made of inexpensive beef cuts and some kind of cartilaginous meat like marrowbone, and the vegetables are typically root vegetables such as potatoes, carrots, and turnips.

This savory dish is typically served in a specific order, starting from the broth and marrow toasts (if any), followed by the meat and vegetables.

Recipe: Classic French Pot Au Feu by David Duban

France Pot-au-Feu


63. Gambia| Domoda

Domoda is a traditional dish from the Gambia that is typically made with beef or chicken. The meat is cooked in a ground peanut sauce, and the resulting stew is served over rice or findi (a type of grain). There’s also a meatless version of the dish that uses pumpkins and sweet potatoes instead of meat.

The dish is typically fairly spicy, but the level of spice can vary depending on the chef. What’s also great about the dish is that it tastes even better if you reheat it the next day.

Recipe: Domoda (Gambian Peanut Stew) by Kimberly Killebrew

Gambia Domoda


64. Georgia | Khachapuri

Khachapuri is a Georgian dish that consists of fluffy bread stuffed with different cheeses and a runny egg in the center. It is popular in both Georgia and Russia, and it is often served as a side dish or as a snack.

There are many different variations of khachapuri, with some of the most common types being the boat-shaped Adjarian khachapuri and the Imeretian khachapuri.

Recipe: Khachapuri – Georgian Cheese Bread by Dina

Georgia Khachapuri


65. Germany | Sauerbraten

Germany is well-known for its delicious cuisine, and one of the country’s most iconic dishes is sauerbraten. This hearty dish is typically made with beef, although pork or lamb can also be used. The meat is marinated in a vinegar-based sauce for several days, giving it a tangy flavor. Once it is cooked, the sauerbraten is drizzled with gravy and often served with semmelknödel (German bread dumplings) and kartoffelklöße (German potato dumplings). While it may take some time to prepare, this dish is well worth the effort – after all, there’s nothing quite like a homemade meal!

Recipe: Authentic German Sauerbraten by Kimberly Killebrew

Germany Sauerbraten


66. Ghana | Fufu

Fufu is a dish from Ghana (and other West African countries) made by boiling starchy foods like cassava or yams and then pounding them into a sticky dough. It is typically served with different soups such as nkrakra nkwan (light soup), abenkwan (palm nut soup), nkatenkwan (peanut butter soup), and abunubunu soup (cocoyam leaf soup).

Recipe: Fufu Ghana by CDKitchen


67. Greece | The Moussaka

Moussaka is a traditional Greek dish that typically consists of layered eggplant, potato, and meat (usually ground lamb), much like a different version of lasagna. The whole concoction is baked in the oven and then topped with a creamy bechamel sauce afterward.

Certain variations of the dish can be found, which include papoutsakia (baked small eggplant stuffed with meat) and a vegan version. Regardless of how it’s cooked, moussaka is a delicious and hearty dish that is sure to satisfy.

For more of the top traditional foods from Greece see our Greek Food Bucket List: 30 Traditional Dishes to Eat From Greece. Recipe: Moussaka (Greek Beef and Eggplant Lasagna) by Nagi

Greece The Moussaka


68. Grenada | Oildown

Oildown is a national dish of Grenada traditionally made with salted meat (or seafood), breadfruit, vegetables, and spices simmered in a coconut milk-based gravy. It gets its name from the process of the coconut and meat oil settling down at the bottom of the pot.

While it may sound complicated, oildown is actually fairly easy to make at home, with the long cooking time being the only drawback. With its combination of savory and sweet flavors, this hearty dish is sure to become a new family favorite.

Recipe: Oil Down: Grenada’s National Dish by The Foreign Fork


69. Guatemala | Chicken Pepian

As the name implies, chicken pepian is a traditional Guatemalan dish that features chicken stew. The recado (sauce) is made of grounded sesame and pumpkin seeds, corn tortillas, tomatoes, onions, and chilis, giving the dish its distinct flavor. You can enjoy the dish with rice and tortillas, and it can be either mild or fiery hot, depending on the cook’s preference.

Recipe: Pepián de Pollo – Guatemalan Spiced Chicken Stew by Michele Peterson

Guatemala Chicken Pepian


70. Guinea | Poulet Yassa

Next up is a succulent chicken dish from Guinea called poulet yassa. It is made from chicken (usually thigh, breast, or legs) marinated in a lemon juice-onion mix (preferably overnight) and cooked in caramelized onions and spices. The dish is then served over rice, topped with the onions.

Recipe: National Dish of Guinea – Poulet Yassa by National Foody


71. Guyana | Pepperpot

Pepperpot is a Guyanese stew made from meat (usually beef) flavored with cinnamon, hot peppers, and cassareep (cassava root sauce). Due to how long it takes to cook the dish, it is traditionally served during special occasions like Christmas.

This hearty and warming stew pairs best with some rice, roti, and other Guyanese-style home bread. For additional flavors, you can also serve it with boiled vegetables like cassava, sweet potatoes, and plantains.

Recipe: Traditional Guyanese Pepperpot Recipe by Travel Food Atlas

Guyana Pepperpot


72. Haiti | Griot

A popular dish from Haiti, griot is made from small cuts of pork shoulders marinated in citrus and epis (a special Haitian seasoning) which are then braised and fried until it turns a crispy brown.

While the dish is often eaten as a main course with rice, pikliz (pickled Haitian condiment), or tostones (twice-fried plantain slices), the small pieces of pork shoulder also make it a great snack or as an appetizer.

Recipe: Haitian Griot Recipe by The Foreign Fork

Haiti Griot


73. Holy See | Fettuccine Alla Papalina

Originally made for (and named after) Pope Pius XII in the late 1930s, fettuccine alla papalina (fettuccine for the Pope) is a traditional pasta dish from Italy said to be a ‘leveled-up’ spaghetti alla carbonara. Although different versions of the recipe exist, the base ingredients include egg pasta noodles, cured ham, raw beaten eggs, and parmesan cheese.

Although it is quite similar to carbonara, its creamy and delicate taste is definitely something the dish can call its own. Let your taste buds decide and see for yourself!

Recipe: Pasta Alla Papalina by The Pasta Project


74. Honduras | Carneada

Much like the asado in Argentina, carneada also refers to the dish and the actual cookout itself. The meat used for this Honduran barbecue is flank or skirt steak, which is marinated in bitter orange juice (usually overnight) before grilling. It is usually served with condiments like chimol (a type of radish salsa) or pico de gallo. Roasted plantains, tortillas, and refried mashed beans also work wonders with the barbecue.

Recipe: Honduran Carne Asada (Marinated Beef) by Darlene


75. Hong Kong | Roast Goose

If China is known for its Peking duck, Hong Kong is known for its roasted goose. Although they are quite similar, there are small differences that set them apart, such as the size, method of cooking, and flavor.

Geese are slightly bigger, and because it has more fat content, the flavors are absorbed by the meat more when roasted, giving it a tender, sweet, juicy taste. Roasted goose is usually cut into smaller pieces and used as toppings for either rice noodles, fried rice, or lo mein (egg noodle stir-fry).

Recipe: Orange Five – Spice Roast Goose and Potatoes by Sarah

Hong Kong Roast Goose


76. Hungary | Goulash

Goulash is a Hungarian stew of meat and vegetables seasoned with paprika and other spices. The meat usually comes from beef, veal, pork, or lamb, with the cuts coming from the shank, shin, or shoulders. Carrots, peppers, and potatoes are the usual vegetables added to the stew. For added flavor, a dash of white wine and wine vinegar is also added near the end of cooking.

Some variations of the dish include székely gulyás, which uses sauerkraut and sour cream instead of potatoes, and paprikás krumpli, which is a traditional paprika-based potato stew.

Recipe: Hungarian Goulash Recipe by Holly

Hungary Goulash


77. Iceland | Hákarl

Hákarl is a traditional Icelandic dish that is made from fermented Greenland sharks. It has a strong, pungent odor akin to urine and is often an acquired taste. The fermentation process can take up to six months, and the finished product is typically served in small cubes on a toothpick.

Hákarl is usually served as an appetizer or as part of Þorramatur, a traditional Icelandic winter feast. While it may not be to everyone’s taste, Hákarl is a unique and customary dish worth trying if you are ever in Iceland.

Recipe: Hakarl, an Acquired Rotten Tast in Iceland by Will Fly For Food

Iceland Hákarl


78. India | Chaat

Chaat is a savory Indian snack usually sold on street stalls or food carts across the country. There are many different types of chaat, but all of them contain a combination of crunchy, tangy, and sweet flavors. Some of the chaat types include alu chaat (small pieces of crispy fried potato) and cheela-besan pancakes.

Common ingredients in chaat include fried dough, dahi (yogurt), sev (thin dried yellow salty noodles), and chaat masala (a type of powder spice mix).

Recipe: Aloo Chaat Recipe by Swasthi

India Chaat


79. Indonesia | Nasi Goreng

Nasi goreng is a popular Indonesian dish made with (leftover) rice, vegetables, pieces of meat, and other seasonings like sweet soy sauce. It is often served with a fried egg on top and can be accompanied by a variety of side dishes such as pickled vegetables, fresh cucumber slices, or fried shallots. Nasi goreng is usually considered a breakfast food, but it can be eaten at any time of day.

Recipe: Nasi Goreng (Indonesian Fried Rice) by Nagi

Indonesia Nasi Goreng


80. Iran | Khoresh-e Ghormeh Sabzi

If you’re looking for a hearty and flavorful stew, look no further than Khoresh-e ghormeh sabzi. This traditional Iranian dish is composed of three components: Persian herb, beans, and lamb stew. The result is a comforting and satisfying meal that is perfect for any time of year.

Khoresh-e ghormeh sabzi is typically served with polo (Persian parboiled and steamed rice) or tahdig (burned rice usually found on the bottom of a cooking pot), making it a complete and well-rounded meal. So if you’re searching for a new culinary adventure, be sure to give this delicious dish a try.

Recipe: Khoresh Ghormeh Sabzi -Beef and Fresh Herb Stew by The Caspian Chef

Iran Khoresh-e ghormeh sabzi


81. Iraq | Masgouf

Masgouf is a traditional Iraqi dish made from roasted freshwater carp. The fish is typically marinated in a mixture of olive oil, rock salt, tamarind, and ground turmeric, then skewered and roasted over an open fire. Masgouf is typically served with rice, salad, chutney, or naan bread.

Recipe: Masgouf (Iraqi Fish) by Cookpad


82. Ireland | Irish Stew

Irish stew is a traditional stew made with lamb or mutton, potatoes, carrots, onions, and herbs. The ingredients are simmered in water or stock until they are tender. It is hearty and filling and can be easily made in large batches. Whether you’re looking for a traditional Irish dish or a cozy winter meal, Irish stew is sure to please.

Recipe: Irish Beef Stew by Elise Bauer

Ireland Irish Stew


83. Israel | Falafel

A popular street food in Israel, falafels are deep-fried balls made from chickpeas (or fava beans) and often paired with pita bread and hummus, tahini sauces, hot sauce, or any other salad item. As the dish itself is entirely plant-based, it is also popular among vegans and vegetarians.

Recipe: Make Your Own Authentic Israeli-style Falafel Balls by Haaretz

Israel Falafel


84. Italy | Ragu Alla Bolognese

Ragu alla Bolognese is a meat-based sauce from the city of Bologna in Italy. It is typically made with ground meat (beef or veal, pork), soffritto (celery, carrot, onion), tomato paste, wine (usually white), and milk. The sauce is slow-cooked for several hours, resulting in a rich and flavorful dish that can be served with different pasta shapes.

While there are many interpretations of this classic sauce, the traditional version is still cherished by Italians and budding cooks around the world. 

For more of the top traditional foods from Italy see our Italian Food Bucket List: 50+ Best Traditional Foods From Italy to Eat. Recipe: Bolognese ragù by Filipo Trapella

Italy Ragu alla Bolognese


85. Jamaica | Ackee and Codfish

Ackee and codfish is a traditional Jamaican dish made with ackee, a type of fruit, and salted cod. The ackee is boiled and then sauteed with the cod with other ingredients like onions and tomatoes. The dish is usually served during breakfast with rice and beans or fried plantains. It can also be garnished with some bacon on top.

While it might sound like an odd combination, the salty cod perfectly complements the mild sweetness of the ackee, resulting in a delicious and unique dish. If you’re ever in Jamaica, be sure to try this national favorite.

For more of the top traditional foods from Jamaica see our Jamaican Food Bucket List: 50+ Foods to Eat from Jamaica. Recipe: Ackee & Codfish By Craig & Shaun McAnuff

Jamaica Ackee and Codfish


86. Japan | Curry-rice

Curry rice is a popular dish in Japan that is typically made with rice, meat, and vegetables. The ingredients are simmered in a curry sauce, which can vary in spiciness and flavor depending on the recipe. It is also considered a comfort food by many Japanese people and is often eaten for lunch or dinner.

While it originated in India, curry rice has been adapted to the Japanese palate and is now a staple of Japanese cuisine. Whether you enjoy it mild or spicy, curry rice is a delicious way to experience the flavors of Japan.

For more of the top traditional foods from Japan see our Japanese Food Bucket List: 70 Foods to Eat from Japan. Recipe: Japanese Curry Rice by Shihoko

Japan Curry-rice


87. Jordan | Mansaf

Mansaf is a traditional dish from Jordan that is typically made with lamb or chicken. The dish gets its name from the Arabic word for “large tray,” which is fitting given that it is often served family-style.

The meat is cooked in a yogurt-based broth called jameed and then served with rice or bulgur (cereal grains made from parboiled cracked wheat). The dish is traditionally eaten with the right hand only, where you’ll scoop the ingredients into the palm and form into a ball before eating it using three fingers. Blowing on the mansaf when hot is also frowned upon. Nowadays, you can enjoy the dish with a spoon and plate.

Recipe: Mansaf by Annacia

Jordan Mansaf


88. Kazakhstan | Besbarmak

Beshbarmak is a traditional Central Asian noodle dish that consists of boiled meat and thinly cut noodles. The name of the dish comes from the Turkic word for “five fingers,” which refers to the fact that it is traditionally eaten with one’s hands. The meat is usually lamb, horse, or beef, and the noodles are typically made from scratch.

In Kazakhstan, they have a certain tradition and ritual of preparing and serving the dish, such as cooking the dish whenever a guest comes over, no matter the time.

Recipe: Kazakh Besbarmak by Darlene at International Cuisine

Kazakhstan Besbarmak


89. Kenya | Nyama Choma

Nyama choma is a traditional Kenyan dish of grilled meat – usually goat, sheep, or beef. The authentic version of the dish only uses salt and pepper as its seasoning, however, the meat can also be marinated first in lemon juice mixed with different spices.

Nyama choma is often served with a side of ugali (a type of maize porridge) and a fresh salad. The barbecue is also eaten with the fingers. If you’re ever in Kenya, be sure to try some nyama choma – it’s delicious!

Recipe: Kenyan Nyama Choma by Darlene at International Cuisine


90. Kiribati | Palusami

Palusami is a traditional dish from the island nation of Kiribati. It consists of taro leaves and a mixture of coconut milk, onions, and salt. Some versions also put corned beef in the mix. The ingredients are put inside a foil in layers, starting from the biggest taro leaves. The mixture is then spread evenly between each leaf, acting as a paste to help keep everything together when rolled. These are then baked in an underground earthen oven.

Recipe: Palusami by Raffi Matcha


91. Kuwait | Machboos

The Kuwaiti machboos is mainly made up of lamb or chicken meat, basmati rice cooked in the meat’s stock, and different spices. It is also usually served with a Kuwaiti tomato garlic sauce called daqoos for added flavor.

Recipe: The National Dish of Kuwait- Machboos Laham by Kalle


92. Kyrgyzstan | Beshbarmak

The Kyrgyz beshbarmak is pretty much steeped in tradition, much like its Kazakh counterpart. While the difference between the dishes is indiscernible, this version of the dish has a thicker sauce.

A fun fact about the Kyrgyz beshbarmak is that the country (specifically in its capital, Bishkek) holds the world record for the largest serving of the dish, which weighs over 3200 lb.

Recipe: The National Dish of Kyrgyzstan- Beshbarmak

Kyrgyzstan Beshbarmak


93. Laos | Larb Ped

Larb Ped is a traditional salad dish from Laos that is made with hand-chopped deboned duck and herbs. The meat is cooked until crispy with a variety of spices and herbs, including fish sauce, garlic, and chili peppers.

Larb Ped is typically served with sliced pieces of lettuce hearts, cucumber, or raw Thai eggplant, which you can also use to scoop up the salad.

Recipe: Larb ped (minced duck salad) by Lisa Featherby


94. Latvia | Pelēkie Zirņi ar Speķi

Pelēkie zirņi ar speķi is a traditional dish from Latvia that consists of gray peas, speck (meat similar to bacon), and onions. The peas are soaked overnight and then boiled the next day, while the meat and onions are fried until crispy in a pan. The peas are then drained and put on a plate or bowl, making a hole in the center with a spoon for the fried speck and onions. Of course, the dish is not complete without serving it with a glass of kefir (a fermented milk drink). You can also accompany it with some slices of rye bread, such as īstā rupjmaize.

Recipe:Latvia – Pelēkie zirņi ar speķīti by Martymadeitproductions


95. Lebanon | Kibbeh

Kibbeh is a popular dish from Lebanon that comes in different shapes and sizes, centered around different ingredients like spiced ground lamb (or beef), onions, and bulgur wheat. These are then prepared and cooked in different ways, such as deep-fried, grilled, or even served raw.

Common variations of the dish include the football-shaped fried kibbeh balls and a ground raw meat dish called kibbeh nayyeh.

Recipe: Lebanese Kibbeh Balls by The Salt and Sweet Kitchen


96. Lesotho | Pap-pap

Pap-pap is a traditional porridge from Lesotho made from white maize flour and water. While the porridge is rather plain, where it really shines is when paired with stews, as it gets to absorb its flavors.

One example is a Lesotho vegetable stew called chakalaka. Like a beat or sound that will get you dancing in no time, chakalaka is loaded with vegetables and beans lightly seasoned with curry. Add some pap-pap to that chakalaka, and you’ll have yourself a savory and hearty meal that will surely get your taste buds bouncing with joy.

Recipe: Chakalaka & Pap: A Taste of Lesotho


97. Liberia | Dumboy

Dumboy is a traditional (side) dish from Liberia that is made from cassava. The cassava is boiled and mushed in a mortar and pestle. Once the desired consistency is reached, the resulting sticky dough is formed into balls. Because of the nature of dumboy, meat stock or hot pepper soup is poured over it before serving to prevent it from sticking to anything dry.

Recipe: National Dish of Liberia Dumboy by Anthony Dain


98. Libya | Couscous

Last but certainly not least from the Maghreb region is Libya’s version of the couscous. The dish is usually served with lamb or camel meat except during official ceremonies or weddings. They also have a couscous-based dessert made of dates, sesame, and honey known as maghrood.

Recipe: Libyan Couscous by Baidoone


99. Liechtenstein | Käsknöpfle

Käsknöpfle is Liechtenstein’s take on the German spätzle. This pasta dish consists of handmade pasta called knöpfle and a cheesy mixture called käse, made of two or more combinations of cheese like Edam, Gouda, Fontina, Gruyère, Appenzeller, or Emmental. Caramelized onions are added to the top of the pasta once done and are typically served with applesauce.

Recipe: Käsknöpfle by Mike Benayoun


100. Lithuania | Cepelinai

Cepelinai, also known as zeppelins, is a potato-meat dumpling native to Lithuania. They are made from grated potatoes stuffed with ground meat (usually pork), dry cottage cheese, or mushrooms. The mixture is then shaped into a large oval that resembles a zeppelin (hence the name) and cooked in boiling water.

Cepelinai are usually served with a dollop of sour cream and bacon bits. They are a traditional Lithuanian dish and are often eaten during celebrations or as comfort food.

Recipe: Lithuanian Potato-Meat Dumplings (Cepelinai) By Barbara Rolek

Lithuania Cepelinai


101. Luxembourg | Judd Mat Gaardebounen

Judd mat Gaardebounen is a traditional dish from Luxembourg that typically consists of smoked/cured pork collars and broad beans. The dish is usually served with boiled potatoes and some wine/beer and is traditionally prepared during the early summer when the broad beans are fresh.

Recipe: Labour of Luxembourg: Judd mat Gaardebounen by Good Food on Bad Plates

Luxembourg Judd mat Gaardebounen


102. Madagascar | Romazava

Coming from Madagascar is a meat-vegetable stew called Romazava. This one-pot dish consists of chicken, beef, and pork, all cut in equal-sized cubes, and stewed with vegetables like tomatoes, onions, and garlic.

The dish is typically served with rice and the rich flavors of the meat and vegetables are sure to warm you up from the inside out. So next time you’re looking for a comforting meal, be sure to give Romazava a try.

Recipe: Homemade Malagasy Romazava by Cook Gem


103. Malawi | Chambo

Chambo is a type of fish that is found in the freshwater lakes of Malawi. It is an important food source for the people of Malawi and is also exported to other countries in Africa. The fish has a light, flaky flesh with a mild flavor, and is often fried first and cooked in gravy.

Chambo, as one of Malawians’ most favored fish, is traditionally served to welcome guests, along with nsima, a dish made from maize flour, or rice.

Recipe: Malawian Chambo (Fried Fish In Gravy) by Czardillyn


104. Malaysia | Nasi Lemak

Malaysia’s national dish, nasi lemak, is a fragrant rice dish cooked in coconut milk and served with a variety of toppings, such as anchovies, peanuts, fried/boiled eggs, cucumber, and spicy chili cockles. The rice is usually cooked in coconut milk and pandan leaves to give it a subtle flavor and aroma. Nasi lemak is typically eaten for breakfast or lunch, but it can also be enjoyed any time of the day.

Recipe: Rice With Coconut Milk (Malaysian Nasi Lemak) by El Mundo Eats

Malaysia Nasi Lemak


105. Maldives | Gulha

Gulha is a deep-fried pastry ball from the Maldives that is made by wrapping a thin dough around a filling of tuna, finely chopped onion, grated coconut, and chili. The dough is then deep-fried until it is golden brown and crispy.

Gulha is traditionally served as a snack or dessert, and can be found in most Maldivian restaurants. The pastry is also popular among tourists, who often enjoy it with a cup of hot tea.

Recipe: Gulha by Azu


106. Mali | Tiga Dégué

Tiga dégué is a type of food from Mali made from chicken, vegetables, and peanut butter sauce. The chicken is cooked in a stew of peanut butter, spices, and vegetables like tomatoes and sweet potatoes. This beautiful hearty concoction pairs perfectly with some steamed white rice and is definitely something you should try if you are ever in Mali.

Recipe: Tigua Degué aka Mafé – Chicken in Peanut Butter Sauce by Culinae Mundi


107. Malta | Stuffat Tal-fenek

Stuffat tal-fenek is a traditional dish from Malta made with rabbit meat. The rabbit is first marinated in a mixture of garlic, red wine, and bay leaves, then stewed with tomatoes, onions, and herbs. The result is a rich, flavorful stew typically served over a bed of cooked rice or pasta. While Stuffat tal-fenek is a popular dish among tourists, it is also a cherished part of Maltese culture. For many families, it is a traditional meal enjoyed on special occasions. As such, it has come to symbolize the history and traditions of the Maltese people.

Recipe: The National Dish of Malta – Stuffat Tal-Fenek (Rabbit Stew) by Kalle


108. Marshall Islands | Barramundi Cod

The barramundi cod is a popular food fish found in the Marshall Islands. The fish is typically seasoned with different spices, wrapped in banana leaves, and then baked. This gives the fish a sweet and buttery taste that goes well with chukuchuk (a type of rice ball), sweet potatoes, or some fresh salad.


109. Mauritania | Thieboudienne

Thieboudienne is a traditional Mauritian dish made with fish, rice, and vegetables. The fish can also be replaced with different meats like beef or chicken.

Thieboudienne is served on a large platter or bowl, starting from the rice, followed by the fish and vegetables at the center. It pairs well with different accompaniments like goat’s yogurt and mint green tea. In Mauritanian culture, it is customary to sit around the bowl and take a share of the dish from the part in front of you.

Recipe: Mauritania (Africa) Fish and Vegetable Stew over Rice (Thieboudienne) by Edible UN


110. Mauritius | Dholl Puri

Dholl puri is a popular Mauritian street food made from flatbread. It is usually filled with cooked yellow split peas and served with chutney or pickled vegetables on the side. It is also quite versatile, as it can be served in different savory or sweet dishes like kheer (a type of wet pudding) or chicken curry.

Recipe: Mauritian Dhal Puri Recipe by Pavani


111. Mexico | Mole

Mole (pronounced MO-lay) is a traditional Mexican sauce made from different ingredients, including chili peppers, chocolate, onion, garlic, and various spices. While there are many different versions of mole, one of the most popular is mole poblano, which originates from the city of Puebla.

Mole poblano typically features a complex flavor profile, with notes of chocolate, spice, and fruit. The sauce is often used to make enchiladas or to serve over chicken or turkey. While mole can be time-consuming to make from scratch, jarred versions are now available in grocery stores. So if you’re looking to add some authentic Mexican flavor to your next meal, don’t forget the mole!

For more of the top traditional foods from Mexico see our Mexican Food Bucket List: 60+ Traditional Dishes to Eat from Mexico. Recipe: Mexican Mole Sauce Recipe (Chicken Mole) by Jessica Randhawa

Mexico Mole


112. Micronesia | Pihlohlo Mwehng

Pihlohlo mwehng is a traditional Micronesian dish that is made from a taro root mixture coated with caramelized coconut sap syrup. The mixture consists of boiled and ground mwehng (a variety of taro root), sugar, and starch. These are then formed into oblong-shaped pieces and added to a pot containing the syrup. If you’re a fan of sweets, this caramelized dessert is definitely something you should not miss out on!


113. Moldova | Mamaliga

Mamaliga is a very popular dish in Moldova, and it is made from cornmeal. It is usually boiled in water and salt, and then it is fried or baked. Mamaliga can be served with various toppings, such as sour cream, cheese, or vegetables. It is a very versatile dish, and it can be enjoyed for breakfast, lunch, or dinner. Mamaliga is a delicious and hearty meal that is sure to satisfy any appetite.

Recipe: Mamaliga Recipe You Need to Try by Nomad Paradise


114. Monaco | Barbajuan

The barbajuan is a filled pastry from Monaco. It is made by deep frying a dough that is filled with various combinations of Swiss chard, spinach, ricotta, and Parmesan. The result is a crispy and flavorful pastry that is often served as an appetizer or snack.

Today, the Barbajuan is an integral part of Monaco’s cuisine and can be found at many restaurants and cafes throughout the country.

Recipe: Barbajuan by CuiseineAZ


115. Mongolia | Buuz

Buuz is a type of Mongolian dumpling that is typically filled with meat (usually minced beef or mutton), although vegetarian versions are also common. The dough is made from flour, water, and salt, and it is traditionally boiled or steamed.

In Mongolia, buuz are often eaten during the country’s Lunar New Year celebration, and they are also popular during the winter months. While they may not be as well-known as other Asian dumplings, buuz are a delicious and hearty dish that is definitely worth trying.

Recipe: Mongolian Buuz (Steamed Meat Dumplings) by Ashley Adamant

Mongolia Buuz


116. Montenegro | Njegusi Prosciutto

Njegusi Prosciutto is a type of dry-cured ham that originates from Montenegro. It is made from veal loin chop that is rubbed with salt and spices, then air-dried for several months. The resulting ham has a distinctively salty flavor with a hint of sweetness.

Njegusi Prosciutto is often sliced thin and served as an appetizer, but it can also be used in cooked dishes such as pasta or pizza. Montenegrin cuisine is known for its use of rich flavors, and Njegusi Prosciutto is one ingredient that helps to give Montenegrin dishes their unique character.

Recipe: Montenegrin Prsut (Dry-Cured Ham With Cheese & Olives) by Darlene


117. Morroco | Couscous

Much like the couscous in the region, the Moroccan couscous features coarsely grounded semolina wheat served with vegetable stew and meat. They also use a spice called saffron, which gives the Moroccan dish its signature fragrant smell while also adding a slightly sweet taste.

For more of the top traditional foods from Morocco see our Moroccan Food Bucket List: 30 Foods from Morocco to Eat. Recipe: Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds by Cooking Classy

Morroco Couscous


118. Mozambique | Xima

Xima is a polenta-like porridge from Mozambique that is made with maize or cornflour and water. The porridge’s mild flavor is a great accompaniment to different vegetable and meat dishes. The texture is also moldable into various shapes, and can also be used to sop or scoop the sauces on your plate.

Recipe: How To Make Xima by NorainMozambique


119. Namibia | Pap

Much like the ugali from other countries, pap is a type of porridge made from cornmeal or stiff maize flour cooked in boiling water until it achieves a dough-like consistency.

The Namibian pap can be paired with almost anything you eat in the country. Some popular pap pairings include fried cabbage and boerewors (a local sausage).

Recipe: Namibian Pap and Fried Cabbage by Darlene


120. Nauru | Coconut Fish

Nauru is a small island in the southwestern Pacific, and it’s home to some of the most delicious food you’ll ever eat. One of the island’s signature dishes is coconut fish.

The white fish fillet is dipped in lime juice mix, then covered in eggs, flour, and grated coconut. It is then fried until it’s golden brown and served with a side of rice and some lime slices. The combination of flavors is out-of-this-world good, and you’ll definitely be back for seconds. So if you’re ever in Nauru, be sure to try coconut fish. Trust me, you won’t regret it.

Recipe: Nauru Coconut Crusted Fish by Darlene


121. Nepal | Daal Bhaat Takaari

Daal Bhaat Tarkari is a Nepali dish that typically consists of rice (bhat), lentils (dal), and vegetables (tarkari). It is often served with a side of pickled vegetables called achaar. The dish is usually made with either red or black lentils, but other types of lentils can also be used. The rice is typically steamed, but it can also be fried. The vegetables used in the dish vary depending on what is available, but usually include potatoes, carrots, and green beans. Daal Bhaat Takaari is a simple yet filling dish that is perfect for a quick meal.

Recipe: Dal Bhat Tarkari, The Nepalese Superfood! by Abby’s Plate

Nepal Daal Bhaat Takaari


122. Netherlands | Stamppot

Stamppot is a traditional Dutch dish that typically consists of potatoes, vegetables, and sometimes meat. The most common vegetables used in stamppot are kale or spinach, but other leafy greens can also be used.

The vegetables and potatoes are boiled (either separately or together) until soft and then are mashed together. Butter, salt, and pepper are added to taste. Finally, the Stamppot is topped with a type of smoked sausage called rookworst, bacon, or another type of meat.

Recipe: Dutch Stamppot by Lisa


123. New Zealand | Hangi

Hangi is a traditional Maori cooking technique from New Zealand where food is cooked in a bed of stones buried in an umu (pit oven). The food cooks slowly underground, usually taking around 2.5 to 4 hours. However, the final product is a fusion of flavors thanks to the smoke and stones.

Hangi is usually used during special occasions such as weddings or funerals, as the food can be cooked in large batches without any commercial cooking appliances.

Some of the common ingredients cooked in hangi include lamb, pork, chicken, seafood, potatoes, kumara (a type of sweet potato), pumpkin, and so much more.

 


124. Nicaragua | Gallo Pinto

Much like its Costa Rican counterpart, gallo pinto in Nicaragua is made of rice and beans (mainly red beans), in addition to vegetable oil and onions being used.

This tasty rice combination is perfect to have any time of the day and is also a popular addition to different dishes sold in fritangas (food stalls).

Recipe: Nicaraguan Gallo Pinto by Eats By The Beach 

Nicaragua Gallo pinto


125. Niger | Djerma Stew

Djerma stew is a traditional dish from Niger that is typically made with vegetables. Meat can also be added to the dish, which is usually (preferably) chicken. The stew is heavily spiced with curry powder, peanut butter, and other spices, and it is often served with a side of rice as a lunch dish.

Recipe: National Dish of Niger Djerma Stew by National Foody


126. Nigeria | Jollof Rice

Nigeria is home to a tasty rice dish called jollof rice. It is made from long-grain rice, tomatoes, spices, vegetables, and meat, all cooked in a single pot. The star ingredient, however, is tomato paste, which gives the dish its signature reddish color. Although fish is usually used as the protein of choice in this part of the world, other types of meats can also be used.

Jollof rice is usually served with fried plantains, steamed vegetables, salad, or moi moi (a type of boiled bean pudding).

For more of the top traditional foods from Nigeria see our Nigerian Food Bucket List: 30 Dishes to Eat From Nigeria. Recipe: Jollof Rice by Lola Osinkolu

Nigeria Jollof Rice


127. North Korea | Kimchi

Kimchi is a traditional Korean side dish made of fermented cabbage and other vegetables. It is usually spicy and has a strong, pungent flavor. While there are subtle differences between North and South Korean kimchi, the former tends to use fewer hot peppers and has lighter color. The taste also tends to lean more slightly on the sweeter and lighter side.


128. North Macedonia | Tavche Gravche

Tavche Gravche is a traditional Northern Macedonian dish typically made with fresh beans. The beans are soaked in water overnight before being boiled with other vegetables for around 2-3 hours. These are then transferred to an iron skillet called tava and cooked in a wooden oven until the mix is dry. The resulting dish is then served in a clay dish, which not only is aesthetically pleasing but also makes the dish even tastier.

Tavche gravche is also a popular Friday food for the locals due to religious and cultural reasons. If eaten any other day, it can be served with meat like sausages or pork ribs. Alternatively, it can be paired with white bread or kifli (a type of yeast bread).

Recipe: Tavche Gravche by Vera Abitbol

North Macedonia Tavche Gravche


129. Norway | Mutton and Cabbage Stew

Mutton and cabbage stew, also known as farikal in their native language, is a traditional Norwegian dish made with mutton (with bones), potatoes, black pepper, and cabbage. The ingredients are slowly cooked in a casserole with water or stock until the mutton is fall-of-the-bone tender.

Mutton and cabbage stew is often served with boiled potatoes or flatbread on the side, while some opt for a glass of beer instead. The dish also has its own national day, called Fårikål Feast Day, which is celebrated every last Thursday of September.

Recipe: Farikal – Norwegian Lamb and Cabbage Stew by Marianne in Switzer


130. Oman | Shuwa

Shuwa is a dish from Oman consisting of slow-cooked marinated lamb or goat. The meat is usually marinated in a mixture of spices before being wrapped in banana leaves. This is then cooked by burying it in a pit of hot coals for long hours (sometimes even a day or two).

Shuwa is traditionally served with saffron or spiced rice and a side of vegetables. It is a popular dish for special occasions and celebrations. While it may take some time to prepare, the end result is a flavorful and tender dish that is sure to please any crowd.

Recipe: Shuwa with Fragrant Rice by Greg Malouf

Oman Shuwa


131. Pakistan | Pakistani Nihari

Pakistani Nihari is a type of stew that is traditionally made with beef or lamb. The beef is tenderized by slowly cooking it with a blend of herbs and spices. Nihari is often served with roti or naan, and it can also be enjoyed with rice. This dish is typically packed with flavor, and it is often considered to be one of the most popular Pakistani dishes. It is even used as a home remedy for fever, rhinorrhea, and the common cold.

Recipe: Easy NIhari (Pakistani Beef Stew) by Tea For Turmeric

Pakistan Pakistani Nihari


132. Palau | Ulkoy

The ulkoy/ukoy is a popular Palauan dish that has won the hearts of locals and tourists alike. This tasty dish is made mainly of tiny shrimp and squash, mixed with other ingredients and seasonings like eggs, onions, and salt. It is then shaped into pancake-like pieces and deep-fried to perfection.

This deep-fried fritter is usually eaten for breakfast or as a snack and pairs well with some Creole seasoning (a mix of herbs and spices) and freshly chopped parsley leaves.

Recipe: Ukoy by Nita Ragoonanan


133. Palestine State | Maqluba

Maqluba is a dish from the Palestinian Territories that consists of cooked rice, meat, and vegetables. The word “maqluba” means “upside down” in Arabic, and the dish gets its name from the way it is traditionally served – upside down in a pot or pan. Maqluba typically includes chicken or lamb, but can also be made with beef or fish. Vegetables such as carrots, potatoes, and tomatoes are often added to the dish, and it is usually seasoned with spices such as turmeric and sumac. Maqluba is typically served with yogurt and a cucumber-tomato salad and is a popular meal in homes throughout the Palestinian Territories.

Recipe: Maqluba (Upside-Down Beef, Eggplant and Rice) by Amira

Palestine State Maqluba


134. Panama | Sancocho

Sancocho is a traditional soup from Panama typically made with chicken, yam, culantro (not to be confused with cilantro), water, and salt. The soup is usually flavored with pepper, garlic, and oregano, and it is often served with a side of rice. Aside from being a hearty dish perfect for a cold winter day, it is also said to help cure ailments, including hangovers.

Recipe: Sancocho by Nita Ragoonanan

Panama Sancocho


135. Papua New Guinea | Mumu

Mumu is a popular dish from Papua New Guinea. The word “mumu” actually refers to the method of cooking, which involves wrapping food in banana leaves and then cooking it in an earthen oven. The leaves help to keep the moisture in, resulting in a tender and flavorful dish. Common ingredients for mumu include pork, sweet potatoes, vegetables, and rice. The exact ingredients can vary depending on what is available, but the end result is always delicious. If you ever have the opportunity to try mumu, be sure to jump at the chance – you won’t be disappointed.

Recipe: Mumu (A Papua New Guinean Favorite) by Darlene


136. Paraguay | Sopa Paraguaya

Sopa Paraguaya is a type of cornbread that originates from Paraguay. The actual translation of the dish is ‘Paraguay soup,’ which came from a story during the 1800s where the then president Carlos Antonio Lopez asked for a bowl of corn soup. However, the chef overcooked the dish, turning it into a cake-like mess. Not wanting to anger the president, the chef sliced the dish and presented it as Paraguay soup. The president loved it, and the name has been stuck to the dish ever since.

Sopa paraguaya is made with cornmeal, Paraguay cheese, milk, eggs, and onion. The ingredients are prepared and mixed together until smooth before being baked for about an hour. The dish is eaten as a breakfast dish or a snack and is often served with soup or stew. The cheese and milk give the cornbread a creamy texture, while the eggs add richness and body.

Recipe: Sopa Paraguaya: Our Secret Recipe by Camila Benitez

Paraguay Sopa paraguaya


137. Peru | Ceviche

Ceviche is a seafood dish that originates from Peru. It is typically made with fish marinated for hours in citrus juice, garlic, and chili peppers. The acid in the citrus juice cooks the seafood, giving it a firm texture. Ceviche is typically served with onions, tomatoes, and cilantro, and it can be enjoyed as an appetizer or main course.

As with all raw dishes, ceviche must be prepared fresh and served immediately to minimize the chance of getting food poisoning.

Recipe: Peruvian Fish Cebiche or Ceviche by Layla Pujol

Peru Ceviche


138. Philippines | Adobo

Adobo is one of the most beloved dishes in the Philippines, and for good reason. Aside from being tasty, cheap, and easy to make, it also lasts for a long time when refrigerated, making it the perfect dish to make in large batches. Plus, the taste gets even better over time.

The most common variation of the dish is usually made with pork or chicken cuts, simmered in a mixture of garlic, soy sauce, vinegar, and pieces of dried bay leaves. Like most Filipino dishes, adobo pairs well with some steamed rice.

Recipe: Filipino Chicken Adobo (Flavour Kapow!) by Nagi

Philippines Adobo


139. Poland | Schabowy

Schabowy is a traditional Polish dish made of breaded pork cutlets. It’s a popular meal because it’s hearty and filling, and can be easily made with ingredients commonly found in the kitchen, such as bread crumbs, flour, egg, black pepper, and vegetable oil. The dish is usually served with potatoes and a simple salad (preferably sauerkraut). Schabowy is a fantastic option for a weeknight meal because it’s quick and easy to make and is sure to please even the pickiest of eaters.

Recipe: Kotlet Schabowy: Polish Pork Cutlet by Kasia

Poland Schabowy


140. Portugal | Bacalhau

Bacalhau is a type of dried and salted cod popular in Portugal. It is typically prepared by coating the cod with large amounts of salt and drying it in the sun. It can then be used in different recipes and dishes. In fact, it was said that there are more than 365 ways to use it, one for each day of the year.

Some popular variations include the oven-baked bacalhau com natas (bacalhau with cream) and bacalhau com todos, featuring boiled cod, vegetables, and egg.

Recipe: Bacalhau (Portuguese Salt Cod Stew) by Elise Bauer


141. Qatar | Machboos

Machboos is a rice dish popular in Qatar. It is made with rice, meat, and vegetables, and is typically served with a spiced yogurt sauce on top. The dish is thought to have originated in India, and it has been adopted by many other countries in the region. Qatar’s version of the dish is unique in that it uses chicken or lamb as the meat, rather than beef or pork. Machboos is usually served for special occasions, such as weddings or celebrations. It is also a popular choice for Eid al-Fitr, the holiday that marks the end of Ramadan. Despite its Indian roots, Machboos has become a quintessential part of Qatar’s cuisine.

Recipe: Prominent Qatari Chef Noor Al Mazroei Shares Machboos by Emily Smith


142. Romania | Sarmale

Sarmale is a traditional dish from Romania that is typically made with baked sour cabbage rolls stuffed with minced meat (either pork or a mix of other meats), long grain rice, and spices. The dish can be served as an appetizer or main course, and it is often served with sour cream.

Recipe: Traditional Romanian Cabbage Rolls (Sarmale) Recipe by Adore Foods

Romania Sarmale


143. Russia | Pelmeni

Described as ‘the heart of Russian cuisine,’ pelmeni is a type of dumpling made from thin, unleavened dough stuffed with different ingredients. The dough is made from flour, water, and sometimes eggs, and it is typically filled with minced meat (usually beef, pork, or lamb).

Pelmeni can be boiled, baked, or fried, and they are often served with sour cream or vinegar. While they may look complex to make, pelmeni is actually quite easy to prepare. Simply roll the dough into small balls, fill with your desired filling, then boil in water until they float to the surface. Whether you’re looking for a hearty winter meal or a simple snack, pelmeni is a delicious option that is sure to please everyone.

RecipeRussian Pelmeni (Meat Dumplings) by Natalya Drozhzhin

Russia Pelmeni


144. Rwanda | Isombe

Coming from Rwanda is a popular stew made of different vegetables like mashed cassava leaves, tomatoes, onions, garlic, peanut butter, and more. What makes this one stand out is that, for a vegetable dish, it has a surprisingly meaty taste thanks to the beef bone stock used to boil the ingredients.

Recipe: In the kitchen: Isombe recipe by World Vision


145. Saint Kitts and Nevis | Stewed Saltfish with Spicy Plantains and Coconut Dumplings

The national dish of Saint Kitts and Nevis. Goat water stew was originally the country’s national dish until they held a cooking competition in 2003 in which the stewed saltfish recipe by Jacqueline Ryan won and was selected to replace it.

As the name implies, the dish consists of four main components: stewed saltfish (a name for dry codfish), spicy (fried) plantains, coconut dumplings, and seasoned breadfruit. Each of these is prepared separately before being combined as a single flavorful and hearty dish, a perfect representation of the local ingredients and traditions of the country.

Recipe: Stewed Saltfish with Spicy Plantains and Ccoconut Dumplings, The National Dish of Saint Kitts and Nevis by Jirie Caribbean


146. Saint Lucia | Green Fig and Saltfish

Green fig and saltfish is a traditional dish from Saint Lucia. It typically consists of green figs (a type of unripe banana), saltfish (dried and salted cod), and spices. The ingredients are cooked together until the fish is flakey and the figs are soft. The dish is typically served with a side of grated cucumber/lettuce, tomato, and avocado, but can also be enjoyed on its own. While it may sound like an unusual combination, green fig and saltfish is a delicious and healthy way to enjoy fresh fruits and seafood.

Recipe: Green Fig And Saltfish by Mike Benayoun


147. Saint Vincent and the Grenadines | Roasted Breadfruit

Roasted breadfruit and fried jackfish is a popular lunch dish in Saint Vincent and the Grenadines. The breadfruit is roasted over an open fire until slightly browned, while the jackfish is first marinated in lemon juice before being covered in flour and fried. Both are then cut into manageable pieces and served with a special spice-mix sauce or even vegetables.

Recipe: Roasted Breadfruit & Jackfish, Nation Dish of St. Vincent and Grenadines by Jirie Caribbean 


148. Samoa | Panipopo

Panipopo (coconut buns) is a traditional Samoan coconut bread. It’s a sweet, fluffy bread that’s often made into rolls. The dough is made with eggs, sugar, flour, milk, butter, and yeast. It’s then rolled out and cut into shapes before being baked. The bread is then drizzled with coconut milk sauce, forming a delicious thin skin on top of the buns.

Panipopo is often served as a dessert or snack, and it can be enjoyed plain or with toppings like butter, jam, or chocolate. Whether you’re sampling it for the first time or enjoying it as a familiar treat, Panipopo is sure to delight your taste buds.

Recipe: Pani Popo (Samoan Coconut Rolls) by Erica Walker


149. San Marino | Torta Tre Monti

The Torta Tre Monti, or “Three Mountains Cake,” is a traditional dessert from the republic of San Marino, named after the three peaks of Mount Titano, which overlook the city of San Marino. It is made with different layers of wafers, held together by chocolate or hazelnut creme, and then coated in chocolate fondant. The cake is usually served with a scoop of ice cream and a cup of coffee.

Recipe: Torta Tre Monti (Wafers with Hazelnut Cream by Darlene)


150. Sao Tome and Principe | Calulu

From the African island country of Sao Tome and Principe comes the traditional dish called calulu, made with fish (or meat), prawns, eggplant, tomatoes, okra, and spices. It is best paired with some rice. The calulu is also a popular family dish and is often served on special occasions like religious festivals and wedding ceremonies.

Recipe: Calulu De Peixe: Fish & Vegetable Stew Recipe by Travel Food Atlas


151. Saudi Arabia | Kabsa

Kabsa is a traditional Saudi Arabian dish that typically consists of chicken or lamb cooked in a spiced rice. The rice is often flavored with herbs and spices, and sometimes also includes nuts or raisins. Kabsa is typically served with a side of vegetables, yogurt, or salad. It is usually considered a hearty and comforting dish, and is often enjoyed during special occasions or family gatherings. While Kabsa is typically associated with Saudi Arabia, it is also popular in other parts of the Middle East, such as Kuwait and Bahrain.

Recipe: Al Kabsa The National Dish of Saudi Arabia by Darlene

Saudi Arabia Kabsa


152. Senegal | Thiéboudienne

The Senegalese thieboudienne is a traditional dish that symbolizes the country’s hospitality. Similar to the other variations of the dish in the region, it is made with smoked fish, rice, tomato, onions, and netetou (fermented locust beans).

A customary practice for showing hospitality to guests is by having them sit around and eat from a large communal platter of thieboudienne using their spoons or pieces of bread.

Recipe: Thieboudienne: Senegalese Jollof Rice and Fish by Yummy Medley

Senegal Thieboudienne


153. Serbia | Cevapi

Cevapi is one of those dishes that has inspired different variations in the Balkan region, including Serbia and Bosnia.

The Serbian recipe uses beef, lamb, pork, or a mixture of any of the three for making the minced meat. Once they are formed into sausage-like pieces, they can be cooked in different ways such as grilling, broiling, barbecuing, and so much more. For added taste, the cevapi can be garnished with some finely chopped onions.

Recipe: Cevapi or Cevapcici (Grilled Serbian Sausage) by Andréa

Serbia Cevapi


154. Seychelles | Pwason Griye

Pwason Griye is a traditional fish dish from the Seychelles that is typically made with red snapper or rabbitfish and seasoned with different spices like chili, garlic, and ginger. The whole fish is then grilled and served over rice, paired with sweet potatoes and chutney. It is also a staple dish for different festivities and gatherings, where it can be enjoyed on the beach with family and friends.

Recipe: Seychellois Pwason Griye by SpiceBreeze


155. Sierra Leone | Leaf Stew

As the name implies, the star of this traditional Sierra Leone dish is cassava leaves. The cassava leaves are thoroughly rinsed and grounded in a mortar and pestle before being simmered with other ingredients like meat, fish, and even other vegetables. Creamy peanut butter is also used on the dish for that added taste. As with the other dishes in the country, rice is a staple pairing for this flavorful dish.

Recipe: Cassava Leaf Stew/Sauce a recipe from Sierra Leone by Whisk


156. Singapore | Hainanese Chicken Rice

Hainanese chicken rice is a delicious Singaporean dish that is made with poached chicken and rice that has been cooked in chicken broth. The rice is usually seasoned with ginger and garlic, and the chicken is often served with a dipping sauce made from chili and soy sauce.

This dish is believed to have originated in Hainan, China, and was brought to Singapore by Chinese immigrants. Today, it is one of the most popular dishes in Singapore and can be found at most hawker centers and restaurants. If you’re ever in Singapore, be sure to try some Hainanese chicken rice!

Recipe: Hainanese Chicken Rice by Matthew Johnson

Singapore Hainanese Chicken Rice


157. Slovakia | Bryndzové Halušky

Bryndzové halušky is a popular Slovak dish made of halušky (gnocchi-like boiled potato dough) and bryndza (soft sheep cheese). It is also the country’s national food and is usually served with a sheep milk drink called zincica.

An eating competition is held annually at the Bryndzové Halušky festival in one of the country’s villages, Turecká.

Recipe: Bryndzové Halušky by Tara

Slovakia Bryndzove halusky


158. Slovenia | Dumplings

Dumplings are just one of the many tastiest traditional foods you should try in Slovenia. While the country has different dumplings to choose from, one of the most popular is idrijski žlikrofi. This ravioli-like dumpling consists of dough with a potato filling (can also be meat or turnip mash) and can be served as a side dish or eaten on its own. It is also the first Slovenian dish to be awarded a Traditional Speciality Guaranteed designation by the EU.

Recipe: Idrijski žlikrofi by Slovenian Kitchen


159. Solomon Islands | Poi

Poi is a traditional food from the Solomon Islands. It is made by cooking and mashing taro root and then adding water to form a thick paste. The paste is then shaped into balls and traditionally served with lean meat and steamed vegetables. Poi has an earthy, slightly sweet flavor, and is a popular food amongst the Solomon Islanders.

Recipe: National Dish of Solomon Islands Poi by Kristi


160. Somalia | Mushaari or Boorash

Mushaari or Boorash is a type of porridge that is popular in Somalia. It is a simple dish made from maize or sorghum flour boiled in milk, water, sugar, butter, nuts, and black pepper. Because of how easy it is to prepare and how nutritious it is, mushaari is also a popular breakfast meal. It is also usually served during the Muslim Ramadan and Iftar seasons.

Recipe: Mushaari Recipe | Somali Cuisine by Afrogistmedia


161. South Africa | Bobotie

Bobotie is a South African dish that typically consists of minced beef meat that is spiced with slightly sweet curry and baked with an egg-based custard on top. The dish is thought to have been brought over to Cape Town in the 17th century. Bobotie is now a popular dish in both South Africa and neighboring countries like Namibia and Botswana. It is often served with yellow rice, chutney, banana, or pickle on the side.

Recipe: Bobotie by Sara Buenfeld

South Africa Bobotie


162. South Korea | Kimchi

Kimchi has been a staple in Korean cuisine, made with salted and fermented vegetables like napa cabbage and Korean radish. It is also almost always homemade, which is why different households have their own way of preparing the side dish.

The South Korean variation of kimchi has a darker, reddish color and tends to be more spicy. It also uses jeotgal (salted seafood) as one of its seasonings.

Recipe: Kimchi Recipe (Napa Cabbage Kimchi) by My Korean Kitchen

South Korea Kimchi


163. Spain | Paella

Paella is a traditional dish from Spain that typically includes rice, meat, and vegetables. The exact ingredients can vary depending on the region where it is made, but saffron is often used to give the dish its characteristic yellow color. Some popular variations include paella de marisco (seafood paella) and paella mixta (mixed paella).

Paella is traditionally cooked in a wide, shallow pan over an open fire, but modern recipes often call for stovetop or oven cooking. Whether you’re enjoying a traditional Paella recipe or trying something new, this dish is sure to please.

Recipe: Spanish Paella by Lauren Allen

Spain Paella


164. Sri Lanka | Kottu Roti

Kottu roti is a popular dinner dish from Sri Lanka that is made with chopped-up roti (a round flatbread), scrambled eggs, onions, chilies, and spices. The dish is usually served with a side of rice or curry. Kottu roti is a popular street food and can be found in many food carts and stalls around Sri Lanka. The dish is made by first chopping up the flatbread into small pieces. Then, the vegetables and spices are added to the bread, and the mixture is fried in oil until it is crispy. Kottu roti is a savory and filling dish that is perfect for a quick meal. If you’re ever in Sri Lanka, be sure to try this delicious dish!

Recipe: Sri Lankan Chicken Kottu Roti – Famous Sri Lankan Street Food! by Dini K.

Sri Lanka Kottu Roti


165. Sudan | Ful Medames

Ful medames is a popular dish in South Sudan that is made with fava beans. The beans are soaked overnight and then cooked with onions, garlic, and spices.

Ful medames can be served with bread or pickled vegetables, and it is often topped with a fried egg. This dish is also hearty and filling, and it is a great way to get your protein and fiber. Whether you are vegetarian or not, Ful medames is a delicious and healthy option for any meal.

Recipe: Ful Medames (Sudanese Fava Beans) by Darlene

Sudan Ful Medames


166. Suriname | Pom

Pom is a casserole dish from Suriname made with chicken, citrus juice, and Arrowleaf elephant ear root (pomtajer). The sauteed chicken is placed between two layers of grated pomtajer, mixed with citrus juice and an oil-spice sauce. These are then baked until golden brown.

The dish is also often prepared during special occasions, so much so that the locals have a saying: “Without pom, there are no birthdays.”

Recipe: Pom, National Dish of Suriname by Jirie Caribbean 


167. Sweden | Meatballs and Lingonberries

Meatballs and lingonberries are a traditional Swedish dish typically served with boiled potatoes. The meatballs are usually made from ground pork and beef flavored with onion, salt, and pepper. Lingonberries are a tart, red fruit that grows in the wild in Scandinavia. They are often used to make jam or sauce, and are also a popular topping for pancakes and waffles.

The flavors of the meatballs blend well with the sour, slightly sweet taste of the lingonberry jam and definitely a dish that will give you a taste of Sweden.

Recipe: Swedish Meatballs with Lingonberry or Cranberry Sauce by French Tart

Sweden Meatballs and Lingonberries


168. Switzerland | Rosti

Rosti is a dish from Switzerland traditionally made with potatoes, though other variations may include ingredients such as onions, cheese, and bacon. The potatoes are first grated and then parboiled, then fried in a pan until they are golden brown and crispy.

The dish is typically served as a side dish for other meals like Spinat und Spiegelei and sausages (e.g. cervelas or fleischkäse). However, rosti can also be enjoyed by itself any time of the day. Whether you’re looking for a simple side or a hearty meal, rosti is sure to please.

Recipe: Classic Rösti by Taste Atlas

Switzerland Rosti


169. Syria | Kibbeh

Kibbeh is another dish that has inspired many variations in the Middle East. While there are slight differences in the dish for each neighboring country, what makes the Syrian kibbeh different is its use of freshly ground lamb (only lamb) and baharat spice. As with the other variations, these can then be molded and cooked in different ways. 

Recipe: Baked Lamb Kibbeh (Kibbeh Sil Sanieh) by Darlene


170. Taiwan | Beef Noodle Soup

Beef noodle soup is a classic Taiwanese dish that is beloved by many. The soup is typically made with hearty beef shank, and the broth is often infused with star anise, cloves, and other spices. The noodles used in the soup are usually fresh noodles, which are cooked till they are tender and then added to the soup. Beef noodle soup is often garnished with green onions, cilantro, and pickled mustard greens. It is a hearty and comforting dish that is perfect for any time of year.

Recipe Taiwanese Beef Noodle Soup by Claire Nolan

Taiwan Beef Noodle Soup


171. Tajikistan | Plov

Plov is a Tajik dish that typically consists of rice, meat, and vegetables. It is typically served with a side of yogurt or sour cream. The dish is believed to have originated in the city of Samarqand, which was once the capital of the Timurid Empire. Plov was likely introduced to the Tajik people by Turkic migrants who settled in the region. Today, Plov is enjoyed by people of all backgrounds and is considered to be a national dish of Tajikistan. While there are many variations of Plov, the basic ingredients remain the same. Rice is cooked in broth or water until it is tender and fluffy. Meat, usually lamb or beef, is then added to the pot along with carrots, onions, and other vegetables. The entire mixture is then cooked until the meat is tender and the vegetables are cooked through. Plov can be served alone or with a side of bread or salad.

Recipe: Beef Plov (Beef Rice Pilaf) Recipe by Natasha’s Kitchen


172. Tanzania | Ugali

Ugali is a type of cornmeal porridge that is popular in Tanzania. It is typically made with water and cornmeal boiled and thickened in a pot. A small portion of the resulting porridge is then scooped using three fingers and then formed into a ball. The thumb is then used to form an indentation at the center of the ball, transforming ugali into an edible spoon that you can dip in different stews and sauces.

Recipe: The National Dish of Tanzania – Ugali Na Maharage Ya Nazi by Kalle

Tanzania Ugali


173. Thailand | Pad Thai

For those who haven’t had the pleasure of trying it, Pad Thai is a dish from Thailand that typically consists of rice noodles, chicken, shrimp, and a variety of vegetables. All of these are stir-fried in a sweet and savory sauce.

While there are many variations of Pad Thai, the most common ingredients include tamarind paste, fish sauce, garlic, chili pepper, palm sugar, and lime. This flavorful dish is often served with a sprinkle of crushed peanuts and a side of fresh vegetables. Whether you’re dining out or cooking at home, Pad Thai is sure to please any appetite.

Recipe: Pad Thai by Nagi

Thailand Pad Thai


174. Timor-Leste | Ikan Pepes

Ikan pepes is a traditional dish from Timor Leste made with whole fish wrapped in banana leaves and grilled or steamed. It is often served with rice and vegetables, and can be made with either fresh or saltwater fish. The fish is first marinated in a blend of spices, including turmeric, macadamia, and shrimp paste. After the marinade has had a chance to flavor the fish, it is wrapped in banana leaves and grilled over an open flame. The result is a fragrant and flavorful dish that is sure to please any seafood lover.

Recipe: National Dish of East Timor Ikan Pepes by National Foody


175. Togo | Maize

Maize or corn is one of the widely cultivated cereal plants worldwide and is a key food crop in many countries. In Togo, maize is a popular foodstuff used in many of its dishes, such as ablo (maize-based pancake), akpan (fermented maize yogurt), and pâté (cornmeal cake). Of course, one can never go wrong with eating it as is.


176. Tonga | ʻOta ʻIka

ʻOta ʻika is a traditional dish from the Oceanian region, which includes Tonga. The Tongans prepare it by marinating the raw fish in lemon or lime juice. Once the flesh becomes opaque, it is mixed with coconut milk, diced vegetables, and spices. The dish is typically served with boiled taro, cassava, or kumara (sweet potato) and can also be enjoyed with rice.


177. Trinidad and Tobago | Pelau

One of the ‘unofficial’ national dishes of Trinidad and Tobago, pelau is a staple dish made with chicken (or beef), rice, and pigeon peas. The chicken is first caramelized with sugar in a pot, then the rice and pigeon peas are added. The whole mixture is then simmered together until the rice is cooked. Pelau is typically served with a side of fried plantains and a green salad. It is a hearty and filling dish that is perfect for a winter’s day.

Recipe: Trinidadian Beef Pelau by Brigid Washington


178. Tunisia | Couscous

The Tunisian couscous is made up of small durum semolina balls, which are crushed and then steamed. This couscous variation is also spicy, thanks to its harissa sauce (hot chili pepper paste).

Fish couscous is one of the country’s specialties, along with its signature hot, red, spicy sauce. The fish can be replaced with other seafood, such as octopus or squid.

Recipe: Tunisian Couscous by Mike Benayoun

Tunisia Couscous


179. Turkey | Doner Kebab

When it comes to kebabs, there is no other country more synonymous with it than Turkey. And what better way to experience this than a taste of their doner kebab. Similar to Arab shawarma, doner kebab is a type of kebab where the meat is slow-cooked on a vertical rotisserie. When serving, thin shavings of the meat are cut by the chef and added to different dishes. Some popular variations of doner in Turkey include iskender and durum.

Recipe: Homemade Döner Kebab Recipe (with Chicken) by Suzy

 


180. Turkmenistan | Plov

Plov is a rice dish that is popular in many countries, but it originates from Turkmenistan. The dish is made by cooking rice in broth or water, and then adding vegetables, meat, and spices. Plov can be served with a variety of different toppings, such as raisins, nuts, and fried onions. It is typically eaten for special occasions, such as weddings and birthdays. While the dish may seem simple, it is actually quite complex and takes a considerable amount of time to prepare. As a result, it is often seen as a labor of love. For many people, Plov is a delicious way to celebrate their culture and heritage.


181. Tuvalu | Pulaka

Also known as swamp taro, pulaka is one of the staple crops that make up the bulk of the people’s diet in Tuvalu. The unprocessed corms of the crop are toxic, which is why pulaka should always be cooked to reduce its toxicity.

Some of the most popular dishes that utilize pulaka include fekei (wrapped grated pulaka with coconut cream) and tulolo (consisting of mashed pulaka and coconut cream).


182. Uganda | Matoke

Matoke refers to the green plantains grown in Uganda and is one of the country’s staple food. The most common way to prepare matoke involves wrapping it in its leaves and steam-cooking it until it becomes soft. It is then mashed (while still inside the leaves) and served with a meat, vegetable, or ground peanut sauce.

Some popular dishes include katogo, a breakfast dish consisting of matoke and beef-offal-bean sauce, and a traditional combination of steamed matoke with meat or groundnut luwombo (luwombo = dish cooked in a banana leaf).

Recipe: Matoke Recipe by Michelle Blackwood, RN


183. Ukraine | Borscht

Borscht is a well-known soup in Ukraine. It is typically made with beef, beets, cabbage, potatoes, dill and garlic. The soup is often served with a dollop of sour cream on top. It can also be made with pork or chicken instead of beef.

The flavor of borsch soup is sweet and tangy. Beets’ earthy aromas really come through in this soup. You want it to taste slightly vinegary and sweet with a pinch of sugar and the inherent sweetness of the vegetable.

Recipe: Best Authentic Ukrainian Borscht Soup Recipe by Olena Osipov

Ukraine Borscht


184. United Arab Emirates | Kabsa

Kabsa is a United Arab Emirates national dish that is typically made with chicken or lamb. The meat is cooked with rice and a variety of spices, including cardamom, cloves, saffron, nutmeg, bay leaves and cinnamon in one pot. Kabsa is traditionally served with shatta or often served with a side of salad or yogurt.

Recipe: Chicken Kabsa | Arabian Chicken and Rice by Nish Kitchen

United Arab Emirates Kabsa


185. United Kingdom | Chicken Tikka Masala

Chicken Tikka Masala is a popular dish in the United Kingdom that is believed to have originated in India. The dish is made by marinating chicken in yogurt and spices, then grilling it and served with a creamy, spiced sauce. Chicken Tikka Masala is typically served with rice or naan bread, and it is a popular choice for take-out and home cooking.

The dish has become so popular in the United Kingdom that it is now considered to be a national dish. While the exact origins of Chicken Tikka Masala are unclear, the dish has been embraced by the UK as a delicious and hearty meal.

RecipeChicken Tikka Masala a British Indian Classic by Krumpli

United Kingdom Chicken Tikka Masala


186. United States | Hamburger

Due to its popularity among people of all ages, many people believe that hamburgers are the national food of the United States. It is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. The patty may be pan-fried, grilled, smoked, or flame-broiled. Hamburgers are often served with lettuce, onion, tomato, pickles, bacon, cheese, and condiments such as mustard, mayonnaise, ketchup, relish, and/or chili sauce.

For more of the top traditional foods from the USA see our American Food Bucket List: 60 Foods in the USA to Eat. RecipeAll-American Hamburgers by Taste of Home


187. Uruguay | Chivito

The chivito, which means “small goat”, is a substantial sandwich made with meat and the national dish of Uruguay. A piece of churrasco, or thinly sliced grilled beef, is the main component. Slices of ham, bacon, lettuce, tomato, melted mozzarella cheese, and a fried egg are added as toppings.

The steak is usually grilled, but it can also be pan-fried. The dish is often served with french fries or mashed potatoes.

Recipe: Chivito (Uruguayan Steak and Egg Sandwich) by Sarah


188. Uzbekistan | Plov

Plov is a dish from Uzbekistan that typically consists of long-grain rice, meat and vegetables. The ingredients are usually cooked together in a single pot, resulting in a flavorful and filling meal. While there are many different variations of plov, the most common version includes lamb or beef, carrots, onions, and garlic.

Plov is typically enjoyed with friends or family, making it a perfect choice for any get-together. Whether you’re looking for an exotic new dish to try or simply want to impress your guests, plov is sure to make a lasting impression.

Recipe: Uzbek Plov (One Pot Recipe) by Natalya Drozhzhin

Uzbekistan Plov


189. Vanuatu | Lap Lap

Lap lap is a traditional dish from Vanuatu, a small country in the South Pacific. The dish is made from a mixture of ingredients, including coconut milk, rice, and vegetables. There are numerous variants, some of which are vegetarian and others which use pork, chicken, or flying fox meat. Traditionally, the casserole is baked in an uma, or earth oven, and is wrapped in banana leaves. While the exact ingredients and methods vary from one region to another, the basic principle of lap lap is to cook the rice and vegetables in coconut milk until they are soft and stew-like. This simple dish is both filling and nutritious, making it a popular choice among Vanuatuans. Although lap lap is not widely known outside of Vanuatu, it is definitely worth trying if you ever have the chance.

Recipe: National Dish of Vanuatu Lap Lap by National Foody


190. Venezuela | Pabellon Criollo

Pabellón criollo is a Venezuelan dish that typically includes rice, black beans, stewed meat (usually beef), tomatoes and plantains or fried egg.

In addition to the beef that is typically used in Pabellón Criollo, other forms of meat may also be used to produce the meal. Fish and occasionally caiman or alligator and chigüire, which is Spanish for capybara, are used as meat substitutes on special occasions, such as the Lenten season when the use of beef or pork is forbidden.

It’s a favorite among Llanos, their word for cowboys from Venezuela. You might be shocked to learn that certain variations of the meal include young shark meat as one of the primary ingredients! It’s a community favorite.

Recipe: Pabellon Criollo by MIke Benayoun

Venezuela Pabellon Criollo


191. Vietnam | Pho

Pho is perhaps the best known traditional Vietnamese dish known worldwide, it’s a hugely popular national dish in Vietnam. It’s made using rice noodles, meat, clear stock, and herbs. The soup is often served with a side of bean sprouts, lime wedges, and chili peppers, allowing each diner to customize their bowl to their own taste. For the meat, beef or chicken are typically used.

Today, pho has become one of Vietnam’s most iconic dishes, and can be found in restaurants all over the world. Whether you’re looking for a comforting bowl of soup on a cold day or a delicious way to flavor up your leftovers, pho is sure to hit the spot.

For more of the top traditional foods from Vietnam see our Vietnamese Food Bucket List: 60 Dishes From Vietnam to Eat. Recipe: Vietnamese Pho by Nagi

Vietnam Pho


192. Yemen | Saltah

Saltah is a traditional Yemeni dish that typically includes meat (usually lamb), vegetables, and a variety of spices. The dish is usually cooked in a deep pot over an open fire, and the resulting stew is thick, rich, and incredibly flavorful. While there are many different variations of saltah, the most common ingredients include potatoes, tomatoes, onions, garlic, cumin, and chili peppers. Saltah is typically served with flatbread or rice, and it is often accompanied by a yogurt-based condiment known as hilbeh.

Recipe: Saltah by Mike Benayoun

Yemen Saltah


193. Zambia | Nshima

Zambia’s national dish is nshima. Mealie meal, which is produced from finely ground corn meal, is simply a very thick porridge. It is prepared in lumps and usually enjoyed using the hands. To eat it, you slice off a piece that is about the size of a small ball , knead it in your palm until it is malleable and forms a ball. Make a type of spoon out of the ball by making an indentation with your thumb, scoop up the accompanying relish (relish can be anything from a tomato and onion based sauce to vegetables to meats). The nshima and relish are then consumed together.

Nshima is a starchy food that is high in carbohydrates, and it is a staple in the diet of many Zambians. The dish is also popular in other parts of Africa, particularly in countries where maize is a main crop. In Zambia, nshima is often eaten with the hands, and it is considered to be a sign of respect to use one’s right hand when eating.

Recipe: Nshima by Annacia

Zambia Nshima


194. Zimbabwe | Sadza

Many African nations, especially those in South and East Africa, rely heavily on sadza (also known as Ugali) as a staple food. Finely powdered white cornmeal, often known as mealie meal, is used to make this extremely “thick porridge.” Its texture is thicker than polenta and it is typically served as a side dish to soups and stews made with meat and vegetables.

Boiling some cornflour in water or milk yields the soft porridge known as “The Pap.” When the porridge is ready, keep adding additional cornflour and tossing it with a ladle until it gets the consistency you want.

Sadza has little to no flavor on its own, therefore it is not usually eaten alone. A relish like sukuma wiki or tomato relish is frequently served with it. It is commonly eaten bare hands. Simply trim a small amount off and form a ball in the palm of your hand. Make a tiny hole with your thumb and insert a morsel, to scoop up the stew or soup with the Sadza.

Recipe: Sadza – Ugali (African Cornmeal) by Lola Osinkolu

Zimbabwe Sadza

. . .

And that completes our list of food around the world. As you can see, no matter where our adventures take us, food is the one thing that connects and brings people together. Whether it be a homesick person craving for a taste of home or a foodie eating new dishes with locals, it is that one ‘language’ that speaks in every one of us. With so many exciting flavors and experiences waiting for us out there, how will you want your life’s ‘dish’ to be?

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