Thought I’d ask this because I want to discover more foods from across the world
(Also I shouldn’t have to say this to americans, please state where you are from and state where you are from without acronyms or shortened names because I’ve seen US Defaultism on lemmy and not all of us are going to know your acronyms considering we’re global users)
Fenek Moqli - Fried Rabbit in Garlic. ( Malta)
I’m from France, if I had to select one dish for you to try it would be duck confit with sarladaise potatoes (cooked in duck fat). In terms of calorie density it makes me think of Homer’s “I only eat food in bar form” meme. But so worth it.
Singapore here Nasi lemak is to die for Coconut rice with a side of fried fish/chicken,fried egg,deep fried anchovies and peanuts topped with sambal (a sweet chilli paste) Used to eat it for breakfast daily Bring on the heart disease !!
Adana Kebab
Minced meat mixed with peppers, onion, garlic and tail fat, then cooked in strips covering the skewer. Served with lavash bread and onion salad, and if you’re grilling it you can grill tomatoes and peppers to go alongside with it.
With some fresh ayran on the side.
I’m Aussie but spent a few weeks in Turkey and I was in Heaven.
This sounds amazing
It tastes awesome!! Look up images of it if you want. Black beans + sausage + carne seca (dried meat) is an amazing combo and I love this dish @w@
FYI your link formatting needs work, the closing brace is not used.
It works on my end (web client)
from the Arabian peninsula; Shawarma, bukhari or mandi.
Bonus: Foul and tamis, but those are from afghanistan iirc? They’re very popular here though
Canada doesn’t really have a local cuisine, unfortunately. Too much mutual cultural exchange with the US and too little history. Of the like three dishes to choose from, I do love a good Nanaimo bar. (That’s a layer of chocolate, on a layer of an icing-like custard concoction, on a thicker base of a coconut-chocolate crumbs)
Excuse me but we had moose maple chips once.
That wasn’t even my favourite one in the competition IIRC.
It wasnt very good tbh.
I forgot about Nanaimo bars. Omg I need to make some immediately.
I went to a bar in Nanaimo once. It was the Tally-ho. It was really divey when I was there. But it was that or go back to Cedar and hang out, and there was NOTHING to do in Cedar.
The baked treat is wayyyy better. Har har.
But it’s true – we’ve acquired a lot of different foods from people as they moved here, without a real image of our own. At least we can create mishmash of cultures and pick and choose some winners.
- dim sum with truffle oil and foie gras sounds a little posh
- street vendor $7 hot dogs with teriyaki and seaweed
- the iconic nanaimo bar
- candy-smoked coho
I guess someone’s gonna have to barbecue a gooeyduck street-side and call it iconic. I’m at a loss
Nam ngiao is a cotton flower and noodle soup from north Thailand and it’s the best thai dish you’ve never heard of!
It uses dried cotton flower, beef or pork broth, a bit of tomatoes and of course a combination of thai spices.
It’s an incredible mix of the golden triangle cultures (Thailand, Burma, Laos, Yunan China) and whenever I go there I do a little Nam ngiao tour as it’s a bit lole with Japanese ramen - every shop as their own recipe and flavor.
Bunny Chow - South Africa (does not contain any bunnies)
It’s a ¼ or ½ loaf of bread hollowed out and filled with curry
There’s a version called kota (certain groups pronunciation of quarter, for quarter bunny) that is filled with chips (thick cut french fries), polony (bologna, I think), viennas (a frankfurter i think), cheese, tomato sauce, atchar (mango pickle), and sometimes russians (kolbasa, not the people). It’s the ultimate comfort food for me
Robbers roast (rosvopaisti) in Finland. I suppose other countries have something similar, but it’s a piece of meat cooked in a ground oven. First dig up a small hole, line it with rocks, keep bonfire going in the hole for couple of hours, scrape the coals out and put meat wrapped in parchment paper, wet newspapers and foil in to the hole, fill it with sand and set up a new bonfire on top of the sand. Throw onions, garlic, carrots and whatever you like to accompany/season the meat while you’re at it. Things like potatoes or sweet potatoes doesn’t really work as they just turn into a mush, at least unless you individually wrap them, but the process isn’t consistent enough, just cook whatever sides you want separately.
With meat include pieces of fat on top of it and season however you like. It’s traditionally made out of lamb, but I prefer cow (or moose if it’s available). Pork works just fine too. The whole process takes 10-12 hours, so it’s not for your wednesday dinner, but it’s very much worth the effort.
When the weather is good and you do it right the meat just breaks down and you’ll almost need a spoon to eat it. Absolutely delicious. And as you have bonfire going for all day you can cook sausages on a stick and have a ‘few’ beers while feeding the fire. It’s an experience with absolutely delicious food in the end.
Just be careful that you don’t pass out on all the beer while cooking and miss the fun part.
Gooey butter cake. Dessert from St. Louis, Missouri, USA
I love Gooey butter cake but I think toasted ravioli is our best food. (Hi fellow Missourian! I’m from O’Fallon though.)
It was a difficult choice, believe me. I absolutely love t ravs but i think the cake just slightly edges it out for me. I do love stl pizza too but thats just too divisive :). Hi fellow Missourian! I’m out in the city myself but we’re all in the metro area either way
Daeji Gukbab(돼지국밥)! You get it all over Korea but it’s especially famous in Busan where I live. It’s pork bone broth with meat served with a few toppings and a bowl of rice on the side. I always order the one with meat, intestines, and blood sausage. It’s very rich and savory and comforting. It’s also very cheap and often open 24hrs
Beef Rendang (Indonesia or Malaysia) - a v unique curry unless you’ve had indo food before
Char Keow Teow (Malaysia) - great Fried rice noodles
Equally as good as the chow fan is id say the char siew wanton mee in Penang/Ipoh 🤤
I am from the southeast US. I don’t necessarily believe any of these dishes are unique to my area, but I really enjoy them.
- Grits. Sort of like oatmeal but corn. There are plenty of ways to make it, some make it sweet, some make it savory, some do a little of both. Shrimp and grits is a popular dish, but I think it’s more associated with Louisiana specifically.
- Divinity. A very rich, sugary treat. I haven’t had many chances to have this, but it’s very good. It’s the sort of treat I associate with big family dinners on Thanksgiving from family members who “haven’t seen [me] since [I] was this big” who have long since passed away.
- Reindeer Mix and Diddly Doos. These are two winter treats my family makes. I don’t believe they’re local dishes or anything, but because my mom makes them I do consider them cultural. Reindeer Mix is essentially home made Chex Mix you mix a few forms of Chex cereals with other ingredients and drizzle a savory sauce over it and bake it. Tastes best warm. Diddly Doos are basically cheese biscuit/crackers. Think “cheese straw” but shaped in a disk. I think some people call them cheese doodles.
Grits were my first thought. I can’t believe how many people don’t like them, but then I remember the glue they serve at diners like Waffle House. It just needs to be prepared right. I spent two years on the west coast and I couldn’t stand how hard they were to find! A southern friend I met there even had a care package sent from their mother that had grits in it; just a testament to how much of a comfort food they can be… when made correctly. South Carolinian here.
A buddy of mine loves sweet tea and was upset he couldn’t get it up in Ohio anywhere. However he did like that they served warm unsweet tea so he could get the sugar to dissolve lmao.
A number of places serve instant grits which are just horrendous. If that was one’s first experience I could see how it is a turn off. Sometimes it is from places you don’t expect. I remember ordering cheese grits as a side at one BBQ joint in North Carolina and they were instant grits with a pinch of shredded cheese dropped on top.
Pimento cheese dip is another southern classic.
True, but I hate it lol.
Well there’s no accounting for taste, I suppose. Hmm.
How about pecan pie?
I didn’t think it was uniquely southern, I thought they had it in the north too.
I’m from Cleveland Ohio. Our local dishes are heavily influenced by Eastern Europe, plus Italy and Ireland. Pierogi are universally enjoyed all around north east ohio, but Cleveland is the center. And fat tuesday just went by, which for Cleveland is pączki day. Something that is always found at the baseball game that is unique to Cleveland is the Polish Boy. It’s kielbasa, either deep fried or grilled, on a bun with coleslaw and french fries on top. This town also loves corned beef, if you ever come here, Slyman’s is an institution and is a must visit. And something that I did not realize was local until recently is a romanburger. Essentially put a burger patty in an Italian sub. The exact recipe has variations, generally has to have mortadella and salami in addition to the burger, and a vinegarette sprinkled on instead of the usual burger sauce. We aren’t afraid of calories here.
