Tandoori Chicken is considered to be one of India’s national dishes. Traditionally, the chicken was baked in a tandoor clay oven used for baking naan bread and so its name was derived from this
Poutine is essentially potato French fries topped with cheddar cheese curds and smothered in thick brown gravy. The dish originated in Warwick, Quebec by a restaurateur named Fernand Lachance. It is popular all over Canada and as such, it is considered the country’s national dish.
Ackee is the national fruit of Jamaica and it is used to prepare the national dish of Ackee and Salt fish. The ackee is prepared with vegetables and savory salt fish.
Green Fig and Saltfish (Green figs are the local name for green bananas) is the National Dish of St. Lucia. This dish has its roots in 19th-century slavery when bananas were plentiful and dried, salted codfish was cheaply imported from Canada to serve as rations for slaves
Ostrich meat is popularly eaten in Swaziland as this wild bird is common to certain parts of Africa and it is also farmed in certain parts of the country. Swazi cuisine is heavily influenced by French cooking techniques such as the use of cream sauces and meat marinades.
Poi is considered to be the national dish of the Solomon Islands. Taro is an important food crop grown on the islands and it is the main ingredient in Poi. It is a simple side dish that is made by pounding cooked taro roots into a paste.
Poulet Yassa is a simple chicken dish that is popular in the West African region. It is distinguished by an onion and lemon-infused marinade which tenderizes the tough meat of the African fowls found in these regions.
Ostkaka is a Swedish cheesecake that is typically topped with strawberries or eaten with other berry jams or fruit compotes. It is a sweet dessert that has origins in two parts of Sweden; Smaland and Halsingland. Osaka is always eaten warm as it is not as flavorful when eaten hot or cold. November 14th has been named the Day of Ostkaka in Sweden.
Diri ak Djon Djon is a popular Haitian rice dish, also called Black Mushroom Rice. Its key ingredient is a type of black mushroom native to Northern Haiti.
