The native Hawaiian diced raw fish dish, meaning ‘to slice’ in Hawaiian, has surged in popularity across the US in recent years, probably due to the appeal of its healthy, fresh ingredients. The native Hawaiian dish is pronounced (poh-KAY) and rhymes with okay, based upon raw marinated fish that’s cubed and layered up with a satisfying serving of rice and vegetables. The healthy recipe has surged in popularity across the United States over the past few years.
The zesty flavor reminiscent of the sea has old roots that began a long time when local islanders would rub sea salt, seaweed, and traditional relish onto their fresh catches.
Dholl Puri, Mauritius
Mauritian food is heavily influenced by African, French, and Indian flavors, which means the appetites of local dishes are as delicious as they are distinguished. For those who happen to prefer eating cuisine that has a distinct taste and smell, they will really enjoy Mauritian food!
One of the most popular Mauritian dishes is Dholl Puri, a kind of street food as the well-known dish is a kind of flatbread or pancake, filled will yellow split peas and curries.
Paella, Spain
This Spanish rice dish originally from Valencia. Paella can even be regarded as the embodiment of Spanish cuisine. With all kinds of seafood from shrimp, mussels, and lobster combined with white rice and several herbs and oil in this Valencian dish to send you immediately into holiday mode.
If you feel like taking a holiday to Spain, just make this dish, and you will immediately satisfy your cravings.
Tacos, Mexico
Tacos reserve the undisputed title for the best street food in Mexico and for good reason! We could spend our entire lives eating nothing else but street tacos and we would still never get tired of it.
In Mexican cities, tacos can be found on almost every street corner and the choices for toppings are endless, from meats, veggies, to salsa.
Oscypek, Poland
As we segue over to Poland, we find an intricately decorated cheese called Oscypek. It's made from sheep's milk and has been around since the 15th century. Crafted from freshly smoked cheese and set in carved wooden molds with elaborate designs, resulting in a golden brown outside with a creamy white interior.
The cheese often has notes of toasted chestnuts and is exclusively only found in the Tatra Mountains region of Poland.
Bunny chow, South Africa
Imagine a plain white loaf of bread, now slice it in half and take out the soft bready middle, then fill it with curry. This is Bunny chow, a dish that started in Indian restaurants in Durban the coastal city of South Africa in the 1940's. It's hearty comfort food that was first created to replace containers or plates so they didn't have to be returned.
A lot may have changed in South Africa since the 1940s, but the dish still remains favorite.
Som Tam, Thailand
This traditional Thai dish is something we can't resist. It's known as a green papaya salad that comes with spicy shredded unripe papaya. What makes it so delicious is that it combines all four tastes - sour, chili, sweet, and salty.
There are different variations that include those made with crab and fermented fish sauce, but none of them can match the flavor and simple beauty of the original.
Chicken Rice, Singapore
This recipe is often called the 'national dish' of Singapore. It's so widespread in Singapore so it can be found everywhere, from street stalls, franchised outlets to eateries and it's surprisingly simple. Served with fragrant rice and sliced cucumber, the steamed chicken goes well with dipping sauces to give it a little extra oomph.
Whether you're eating in Singapore or somewhere else, this dish excels because of its simplicity.
Cacio e Pepe, Italy
There are many sublime Italian pasta recipes, but this one is genius in its simplicity. "Cacio e Pepe" translates as "cheese and pepper", the dish, as its name suggests, the ingredients of the dish are very simple and uses a handful of basic ingredients: black pepper, cheese, pasta, and butter.
This minimalist recipe also has versions made with either spaghetti or pici, which is a shorter and thicker pasta, and there are also two types of cheeses you can use – either Parmesan or pecorino romano.
Southern fried chicken, USA
One might assume that there couldn't be anything easier than deep-frying chicken - but we'd be wrong to think it's that simple! It takes a lot of practice to make the perfect batter, with just the right amount of seasoning and then frying the chicken until it's just right.
A dish strongly rooted in the South of America, a perfect basketful of fried chicken is one for every bucket list.
Boeuf bourguignon, France
This classic French dish may look rustic and simple, but there's plenty of work and technique behind it. This super-rich dish consists of beef slowly braising in red wine, with vegetables that add layers of flavor.
This dish was first made famous by Julia Child's groundbreaking cookbook "The French Chef."
Barramundi, Australia
Barramundi's clean, buttery fish with a meaty feel and texture appeals to most people—even non-fish lovers take a liking to it! The mild, sweet, and succulent fish is also known as the Asian sea bass.
This white fish is barbecued and served with a dressing of lemon and dill butter sauce, or added to an Asian-style stir-fry.
Raclette, Switzerland
Raclette is both the name of a kind of cheese and the popular Swiss dish. The cheese itself is melted under a seething grill or over a pan and diners gather a medley of ingredients which the cheese can be scraped upon, like potatoes, cornichons, pickled onions with a selection of charcuterie.
The dish has a rich history that began in the heart of the Alps, where it was first conceived as a way to warm up after a long day on the snowy slopes.
Pho, Vietnam
This noodle dish has taken the world by storm and rightfully so. Its warm, comforting, and simplicity hide a collection of flavors that are all at once refreshing and indulgent. Pho was first made in northern Vietnam during a time when the French and Chinese heavily influenced the local cuisine.
Nowadays, it is a unique Vietnamese dish that isn't difficult to find, no matter where you are in the world.
Poutine, Canada
This Quebec dish might not be great to look at, but it certainly is popular for a reason! Consisting of a crispy outside and soft inside, these French fries are then laden with a rich gravy and cheese curds.
Poutine is by far one of the most quintessential Canadian dishes!
Biryani, India
A celebration of spices and rice, biryani's originated from India, and today, there are countless variations that exist, depending on the region where it's cooked, but the basics – rice and an assortment of spices – surpass all other versions.
The aromas, the vibrant color, and that fluffy rice are what makes this dish so delectable.
Smørrebrød, Denmark
A dish usually found across all Scandinavian and Baltic countries, this open-faced sandwich has its origins in Denmark. Back in the 1800s, slices of rye bread were generally used instead of plates and the tradition of smørrebrød (which means, buttered bread) rose when decorating the bread slices became trendy on social media.
The most common toppings include pickled herring or smoked salmon which is then paired with sliced egg, mayonnaise, and dill.
Arepa, Venezuela, and Colombia
Originating from the northern parts of South America in pre-Columbian times, Arepas are a traditional type of bread made from cornmeal and filled with savory or sweet fillings.
The smooth, round, and flat dough is grilled, fried, steamed or even boiled before it's leavened. For centuries this recipe has remained largely unchanged and is still notable in the cuisines of Colombia and Venezuela.
Kebab, Turkey
The name of this food has a long legacy that goes all the way back to the 14th-century. It's been thought to have originated in Turkey when soldiers cooked their hunted meat over open fires. Kebabs come in a number of different varieties from the popular thinly-sliced doner kebab to the skewered shish kebab.
Traditionally, lamb was used, but with time, tastes have evolved and so has the variety of meats.
Falafel, Middle East
With a thousand-year history, this deep-fried patty of ground chickpeas, spices, herbs, and onions make for a tasty treat. Originally hailing from Egypt, it was first eaten as a meat substitute by Coptic Christians during Lent.
Eventually, the recipe migrated towards the Levant where it became even more popular.
Poke, Hawaii, USA
The native Hawaiian diced raw fish dish, meaning 'to slice' in Hawaiian, has surged in popularity across the US in recent years, probably due to the appeal of its healthy, fresh ingredients. The native Hawaiian dish is pronounced (poh-KAY) and rhymes with okay, based upon raw marinated fish that's cubed and layered up with a satisfying serving of rice and vegetables. The healthy recipe has surged in popularity across the United States over the past few years.
The zesty flavor reminiscent of the sea has old roots that began a long time when local islanders would rub sea salt, seaweed, and traditional relish onto their fresh catches.
Pad Thai, Thailand
Pad Thai is Thailand's national dish, and it's also a popular street food all across the country. There might be a variety of Pad Thai recipes, the dish usually consists of rice noodles stir-fried with eggs, tofu, tamarind paste, dried shrimps and red chili pepper, before being decked with peanuts.
The combination of the sweet, salty, Umami, and tangy flavors is an experience your taste buds won't forget anytime soon!
Khachapuri, Georgia
Georgia's national dish can be enjoyed as a sharing starter or as a side as part of a bigger meal. The bread acts as a doughy container, offering cheese with a runny egg on top.
Khachapuri is such a popular dish in Georgia, it's so widely available that it's used to measure inflation levels in different cities throughout Georgian - it's called the Khachapuri Index.
Dim sum, China
A meal consisting of small savory and sweet dumplings, buns, or rolls that are mostly steamed or fried. The history of dim sum harks back to old Chinese tea houses. Dished in bamboo steamers, dim sum means "touch the heart" in Cantonese and has since evolved into an essential element of Chinese cuisine.
Traditionally eaten from the early morning hours until mid-day, it might just be a pioneer of the modern-day brunch.
Beef rendang, Indonesia
This tasty Indonesian curry gets its depth of flavor from its long cooking process, which involves cooking beef with spicy garlic paste, red chilies, onion, turmeric, pepper, lemongrass, star of anise, lime leaves, and bay leaves.
Finally, it is mixed with coconut milk and cooked until the meat is soft and the liquid has begun to caramelize.
Sushi, Japan
Many of us would think that sushi is all about the freshness and quality of the fish - but actually, it's the rice that's the true heart of the matter. The term sushi is an old Japanese expression that actually translates to "it's sour."
Nowadays, there are many types of sushi, with nigiri, sashimi, maki, uramaki, and temaki comprising of the main kinds.
Masala dosa, India
Consumed all over Asia for breakfast, lunch, or dinner, the dosa batter is a fermented crêpe made from a rice black lentil mixture that revels a history stretching back a whopping 2,000 years. The Indian dish is a variation that's stuffed with a delicious filling of cooked potatoes, fried onions, and an array of spices.
Often served with coconut and tomato chutney, it's one of South India's most popular and tasty snacks. Masala Dosa is mostly served with coconut and chutney and is one of South India's most savored meals.
Moules frites, Belgium
Whether it's from the coasts or the streets, Belgians love sitting down to enjoy a lunch consisting of golden, crispy French fries and a big, steamy pot of mussels.
Mussels may come steamed in a variety of broths and sauces with myriad elements and ingredients, nothing comes close to the classic moules marinière – a mix of onions, parsley, cream, white wine, and butter.
Tagine, Morocco
A slow-cooked stew that is both sweet and mouth-watering, cooked, and served in the terracotta pot it's cooked in. For centuries, the tagine has been a staple of Moroccan food. It can be mixed with poultry or meat with vegetables or fruits, all added to a blend of spices to make a delicious hearty meal.
Initially, it was a Berber dish, but eventually, the recipe collected Arab, Ottoman, Moorish, and French influences over time.
Köttbullar, Sweden
Swedish meatballs made with ground beef are lightly spiced, baked, and served with a tangy gravy, mashed potatoes, and lingonberry jam. What is interesting is that the country has revealed the origins of its national dish are Turkish.
They're based on a recipe King Charles XII brought with him upon his return in the early 18oos.
Rarebit, Wales
Cheesy toast with an attitude - this comforting cuisine works well for a morning, midday, or evening meal. Rarebit is so much more than just grilled cheese on toast, a true Welsh recipe consists of a sauce made of melted cheddar cheese with mustard, ale, and Worcestershire sauce, which is then poured over the toasted slices.
This is without a doubt, one of the UK's most comforting versions of cheese on toast.
Pierogi, Poland
There are several variations of pierogi that range in popularity across Eastern Europe, but pierogi is originally Polish cuisine. With a variety of fillings to chose from, there are both savory and sweet mixtures that are wrapped in a thinly rolled dough and then boiled or pan-fried.
The most popular sweet fillings include sweet curd cheese or bilberries sauce, while the savory fillings include sauerkraut or a meaty blend.
Gumbo, Louisiana, USA
Known as the official dish of Louisiana - there are both creole and cajun gumbo that serves as proof to the state's diverse culture. Gumbo is the name for okra from West Africa and the dish also has a kind of sauce that's clearly of French influence.
This heartening stew – cooked with celery, bell peppers, and onions – is a true Southern delight.
Ceviche, Peru
Ceviche is so much a part of Peru's heritage that the country has a holiday to honor it on 28 June. Pieces of raw fish are marinated in lime juice along with onions, chili peppers, and oil.
This Latin American seafood dish is served at room temperature with sides of corn, sweet potatoes, and a cold drink.
Sauerbraten, Germany
Germany's national dish is a pot roast made of a beef rump that's been marinating for days in a mixture of red wine and vinegar, water, and herbs. Sauerbraten is then served with a rich, sweet gravy.
Some people believe the dish dates back to Charlemagne back in the 9th century, while there are documents that suggest Julius Ceasar was the inspiration behind this dish.
Colcannon, Ireland
This simple yet beloved plate of masked potatoes, kale, milk, and butter was eaten in Ireland at any time of the year, usually with the addition of boiled ham.
There are even songs about it, that's how relished colcannon is. It's also the traditional Irish Halloween dish.
Jollof rice, West Africa
This West African dish has its roots in Nigeria, Senegal, and Ghana. Some versions have extra spices to give it a more fiery taste.
Ghanaians prefer to use basmati rice rather than the traditional long-grain rice. We can't possibly say which is better but this one-pot dish must be delicious!
Jerk chicken, Jamaica
Jamaica has a method of marinating meat that's made with allspice and Scotch bonnet peppers. Its name is thought to come from Spanish, derived from the Peruvian term "charqui" for air-dried strips of meat.
The chicken is grilled over a flame that results in aromas and flavors that are smoky and spicy.
Chicken Kiev, Russia
Chicken breasts that have been crumbed and stuffed with garlic sauce inside make this dish not only well-known but also eaten all over the globe. The dish was named after the capital of Ukraine, but we're still not sure about its exact origins.
Chicken Kiev has an altogether more illustrious heritage, with lots of Russian chefs were trained in France and Ukraine at a time when French cuisine was extremely fashionable among the bourgeoisie in Moscow and St Petersburg.
Haggis, Scotland
Praised as the "great chief o the puddin'-race" by Robert Burns, the savory meat pudding of sheep's offal with grease, grains, onion, and spices are boiled in a bag and eaten to celebrate Burns Night. Haggis is traditionally served with tatties and neeps, or as we like to call them, turnips, and mashed potatoes.
The perfect food to fend off the wintertime cold.
Bibimbap, South Korea
Bibimbap is loaded with white rice, pickled vegetables, sliced beef, spicy sauce along with a runny egg on top. This Korean food icon was traditionally eaten on the eve of the lunar year.
Nowadays, it's popular as a lunch and dinner dish all across the world.
Feijoada, Brazil
Feijoada is popular in many parts of the globe, as well as being the national dish of Brazil.
This Brazilian version of the stew consists of pork trimmings, which are then transformed into an aromatic stew thanks to all the seasonings and black beans.
Asado, Argentina
More than just barbeque, Asado has roots from the mid-18th century when Pampas Gauchos roasted beef close to a slow-burning fire on a steel structure called an asador. In Argentina, it's a way of life and most households gather for one every week.
The meat is served medium to well done, and what the cook will do is simply place the seasoned meat over a flame, preferably from a wood fire, for around two hours.
Schnitzel, Austria
This thin cutlet of pan-fried veal is a Viennese specialty. The latest versions also use pork instead of veal and the meat is served with boiled potatoes.
First, the meat is pounded, salted, and rolled in flour, eggs, and breadcrumbs to form a crust. The secret is to fry the meat until it becomes golden brown all over.
Fish and chips, UK
Once you've found the perfect pub with the best fish and chips, nothing else will do. This dish may have a foggy origin, with roots probably both in Lancashire and London. The chips were a cheap staple back in the industrial north and fried fish was common in London's East End.
Wherever it comes from, the perfect chips married with battered white fish is a British national passion that has never been abated.
Moussaka, Greece
A great moussaka is an exquisite dish to have in your collection. With layers of creamy sauce, potato, ground meat, and aubergine create a rich, warm dish that's great for a family get-together.
Also prevalent in Turkey and Lebanon, moussaka is believed to have been around since Arabs brought the aubergine to Greece.
Banitsa, Bulgaria
This cheesy Bulgarian breakfast patisserie can be served either hot or cold and is usually eaten with yogurt, ayran (traditional yogurt drink), or boza (a fermented drink), almost as the French would eat a croissant.
It's constructed of egg and cheese stored between sheets of filo pastry, which is then wrapped into a spiral, with hidden treats added for special occasions.
Plov, Uzbekistan
This meaty rice dish, plov comes in more than 60 varieties and forms the heart of Uzbeki cuisine. Its essence is long grain rice steamed with saffron, with a layer of eggs, flour, butter, and yogurt at the bottom. Meat, dried fruits, and fresh herbs are often piled on top.
But, at its most basic, plov is rice with onion and carrots with any type of meat-like mutton or lamb, and its history can be tracked back more than a thousand years.
Pastel de choclo, Chile
This is like a Chilean version of shepherd's pie, pastel de choclo, or literally corn pie, is a portion of popular comfort food that combines the cultures of the local people and the Spanish conquerors in its mix of South American corn and ground beef.
The base is made from beef, chicken, onions, olives, and hard-boiled eggs which then gets a sweet kick from the addition of raisins in a way that's typical of South American cooking.
Croissant, France
The French croissant, flaky pastry smothered in butter, and a pile of raspberry jam smeared over the top, giving a slight bite as you sink in your teeth.
There's nothing not to love about this oily, sweet breakfast food that must be coupled to a cup of strong coffee.
Injera, Ethiopia
Injera is not only a kind of bread—but it's also used as a kind of eating utensil. In Ethiopia and Eritrea, this porous, tangy flatbread is used to scoop up stews set on top of it. It's often paired with Shiro, a lightly spiced chickpea or bean purée.
Shiro is sometimes cooked with the addition of minced onions, garlic and ground ginger, chopped tomatoes, and chili peppers, giving an extra boost of flavor.