1. Bobotie, South Africa
Bobotie is a famous and delicious dish. Bobotie, such a fun name, don’t you think? The national dish of South Africa, Bobotie is a delightful blend of complex but perfectly balanced flavours. Meat, fruit, nuts, and curry are just a few of the flavours that will please your palate. Meatloaf fans, you’ll love this. Casserole fans, you will, too. And if you love both, well this is the dish for you!
2. Asado, Argentina
Until the middle of the 1800’s huge herds of wild cattle would roam around the pampa region of Argentina. The pampas are the area of fertile South American soil including the provinces of Buenos Aires. The people of Río de la Plata, especially the gauchos, developed a real love and passion for beef, in particular ‘asado’ which is beef roasted. If you don’t know what a gaucho is they are the travelling and colourful horsemen who lived on the pampas from mid-18th to the 19th century and are folk heroes similar to cowboys in Northern America. The Gauchos would roast the beef very close to a slow-burning fire on a skewered metal structure called an ‘asador’. The gauchos also used wood from the quebracho tree to cook the meat because it didn’t produce a lot of smoke and gives the meat a rich flavour.
3. Lamington, Australia
Lamington is a well-known food. A Lamington is an Australian cake, made from squares of butter cake or sponge cake coated in an outer layer of chocolate (or sometimes raspberry) sauce and rolled in desiccated coconut. The thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture. A common variation has a layer of cream or strawberry jam between two lamington halves
4. Pastel de Choclo, Chile
Pastel de Choclo is a comforting recipe for a Chilean beef and corn casserole. With a wonderful combination of flavors and classic South American ingredients, it is the perfect dinner dish for fall and beyond. Literally translated, pastel de choclo means “corn pie”. But this dish isn’t a pie in the traditional, crusted pie, sense. Rather, it’s a pie in a similar way that Shepherd’s Pie is a “pie”.
5. Couscous, Morocco
Couscous is a special dish cooked mostly every Friday in Moroccan homes. Typically the week’s leftover vegetables are used to make the stew for the couscous. A lot of love and effort is stewed into the broth. Traditionally couscous is steamed for hours in a special pot, called a Couscoussier. A rich broth of seasonal vegetables and meat is then prepared simultaneously.
Koshari is an Egyptian Street Food is inspired by Egyptian roots. Koshary (pronounced “ko-shah-ree”), is a hearty, rustic bowl of grains topped off with lentils, chickpeas, crispy onions, and a cumin spiced tomato sauce. This food has been considered as one of the most delicious and unique dishes in the Egyptian state since the 19th-century.
Hvalkjott/ Whale, Norway
Hvalkjøtt in Norway One of my favorite foods! made with whale.