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Eating and Exploring

Get to Know the National Dish Quest

What is a holiday without the amazing food you get to try, nothing i tell ya!

Eating and Exploring is actually the motto over here.

Whilst trawling the interwebs, I stumbled upon the Traveleaters – a couple of foodies with major wanderlust (people after my own heart). Few clicks into their blog and I discovered that they were doing a National Food Quest – a mission to try the national dish of every country they visited. How cool is that?

Knowing that it would take them yonks to finish the quest, they invited all their readers to join in and I answered their call.

The Rules are pretty simple,  in order to qualify you need to:

1.) Have eaten the dish in that actual country

Yes! Biryani’s in Birmingham don’t count

2) Have your own picture of the dish.

 

Classic Sunday Roast – United Kingdom

 

Simples!

So join in the quest with me and tag #NationalFoodQuest with every picture you take. I’ll be tagging #mimaleeeats and captioning my conquests with National Food Quest – so you can check it out on my instagram and/or twitter.

Happy Hunger Games! And may the odds be ever in your favor.

Africa

  • Algeria: Couscous
  • Angola: Moamba de galinha
  • Benin: Kuli kuli
  • Botswana: Seswaa
  • Burkina Faso: Riz gras
  • Burundi: Elephant soup
  • Cameroon: Ndolé
  • Cape Verde: Cachupa
  • Greenland: Kiviak
  • Central African Republic: Cassava
  • Chad: Boule
  • Comoros: Langouste a la Vanille
  • Democratic Republic of the Congo: Poulet à la moambé
  • Djibouti: Skoudehkaris
  • Egypt: Ful medames, Kushari, Molokhia, Falafel
  • Equatorial Guinea: Succotash
  • Eritrea: Zigini with injera, Gored gored
  • Ethiopia: Wat with injera, Fit-fit
  • Gabon: Poulet nyembwe
  • Gambia: Benachin
  • Ghana: Fufu, Banku, Jollof rice
  • Guinea: Poulet yassa
  • Guinea-Bissau: Jollof rice
  • Ivory Coast: Fufu, Kedjenou
  • Kenya: Ugali, Sukuma wiki, Nyama choma
  • Liberia: Dumboy
  • Libya: Bazeen, Usban
  • Madagascar: Romazava
  • Malawi: Nshima
  • Mali: To et Tokorodji, Tiguadege na
  • Mauritania: Thieboudienne, Couscous
  • Mauritius: Octopus curry, Rougaille, Gateux piment
  • Morocco: Couscous, Tagine
  • Mozambique: Frango
  • Namibia: Süßer hirsebrei
  • Niger: Djerma stew, Rice
  • Nigeria: Fufu and egusi soup, Jollof Rice
  • Republic of the Congo: Poulet Moambé, Yassa
  • Sao Tome and Principe: Palm oil stew
  • Senegal: Thieboudienne
  • Seychelles: Fruit bat soup
  • Sierra Leone: Cassava leaves
  • Somalia: Canjeero with goat stew, Lahoh, Gashaato (Coconut confection)
  • South Africa: Bobotie
  • Sudan: Ful medames
  • Swaziland: Karoo roast ostrich steak
  • Tanzania: Ugali
  • Togo: Yeyebessissi
  • Tunisia: Couscous, Kabkabou
  • Uganda: Matoke
  • Zambia: Nshima
  • Zimbabwe: Sadza

Asia

  • Afghanistan: Kabuli palaw
  • Bahrain: Machboos
  • Bangladesh: Rice and ilish, Shorshe ilish, Machh bhaja, Machher jhol, Bhuna, Chicken korma
  • Bhutan: Ema datshi
  • Brunei: Ambuyat
  • Burma: Mohinga
  • Cambodia: Amok trey, Samlor kako
  • China: Peking duck, Noodles (Lo mein, Chow mein and Lamian), Fried rice, Dumplings
  • East Timor: Ikan pepes
  • Hong Kong: Char siu, Dim sum
  • India: Rice and curry
  • Indonesia: Tumpeng, Sate, Soto, Nasi goreng, Gado gado
  • Iran: Abgoosht chelo kabab, Ghormeh sabzi
  • Iraq: Samak masgouf, Kleicha
  • Israel: Meorav yerushalmi, Hummus, Shakshuka, Falafel
  • Japan: Sushi, Japanese curry, Ramen
  • Jordan: Mansaf
  • Kuwait: Machboos
  • Kyrgyzstan: Beshbarmak, Laghman, Kuurdak
  • Laos: Tum mak hoong (Green papaya salad), Larb with sticky rice
  • Lebanon: Kibbeh, Tabbouleh
  • Macau: Minchee
  • Malaysia: Nasi lemak, Satay, Laksa, Roti canai
  • Maldives: Garudhiya
  • Mongolia: Buuz
  • Nepal: Dal bhat
  • North Korea: Kimchi, Naengmyeon, Bulgogi, Bosintang
  • Oman: Shuwa
  • Pakistan: Biryani, Nihari
  • Palestine: Arab salad, Falafel, Mujaddara, Musakhan, Hummus with tahini
  • Philippines: Adobo
  • Qatar: Machboos
  • Saudi Arabia: Kabsa, Saleeg
  • Singapore: Chilli crab, Hainanese chicken rice
  • South Korea: Kimchi, Bibimbap, Galbi, Ramyeon
  • Sri Lanka: Rice and curry
  • Syria: Kibbeh
  • Taiwan: Beef noodle soup
  • Tajikistan: O’sh (pilaf)
  • Thailand: Pad Thai, Tom yum goong
  • Turkmenistan: Palaw
  • United Arab Emirates: Biryani
  • Uzbekistan: O’sh (pilaf)
  • Vietnam: Phở, Gỏi cuốn, Bánh mì
  • Yemen: Saltah

 

Fish & Chips – United Kingdom

 

Europe

  • Albania: Tavë kosi
  • Andorra: Escudella
  • Armenia: Khash, Harissa, Dolma, Khorovats
  • Austria: Wiener schnitzel, Tafelspitz
  • Azerbaijan: Dolma, qutab
  • Belarus: Draniki
  • Belgium: Moules-frites, Belgian waffle, frites
  • Bosnia and Herzegovina: Bosnian pot, Ćevapi
  • Bulgaria: Banitsa, Bob chorba
  • Croatia: Zagorski Štrukli, Mlinci, Brudet, Kulen, Istrian stew
  • Cyprus: Fasolada
  • Czech Republic: Vepřo knedlo zelo (Roast pork with dumplings and sauerkraut), Svíčková
  • Denmark: Stegt flæsk (Fried pork and potato-based dish), Bøfsandwich, Frikadeller and Smørrebrød
  • Estonia: Verivorst with mulgikapsad (Sauerkraut stew)
  • Finland: Karjalanpaisti, Mämmi, Sautéed reindeer
  • France: Crêpe, Pot-au-feu, Macarons, Bisque
  • Georgia: Khachapuri, Khinkali
  • Germany: Currywurst, Sauerbraten, Bratwurst, Eisbein (ham hock) with sauerkraut (Fermented cabbage)
  • Gibraltar: Profiteroles
  • Greece: Fasolada, Moussaka, Souvlaki, Magiritsa, Kokoretsi
  • Hungary: Gulyás, Lecsó
  • Iceland: Hákarl, Þorramatur
  • Ireland: Colcannon, Irish stew
  • Italy: Pasta, Polenta, Pizza, Risotto
  • Kazakhstan: Beshbarmak, Shalgam
  • Latvia: Latke
  • Liechtenstein: Käsknöpfle
  • Lithuania: Cepelinai
  • Luxembourg: Judd mat Gaardebounen
  • Macedonia: Tavče Gravče
  • Malta: Pastizzi, Rabbit stew (Fenkata)
  • Moldova: Mamaliga
  • Monaco: Barbaguian
  • Montenegro: Kačamak, Raštan
  • Netherlands: Stamppot, Hutspot
  • Norway: Fårikål
  • Poland: Bigos, Pierogi,[112] Kotlet schabowy,[113] Żurek, Gołąbki
  • Portugal: Bacalhau, Francesinha
  • Republic of Tatarstan: Öçpoçmaq
  • Romania and Moldova: Mămăligă, Sarmale, Mici
  • Russia: Pelmeni, Shchi, Kasha, Pirogi, Pirozhki
  • San Marino: Torta tre monti
  • Serbia: Ćevapčići (Grilled minced meat sausages), Pljeskavica (Meat patty), Ražnjići (Skewered meat), Gibanica (Pastry), Ajvar (Relish), Pasulj (Bean soup), Punjena paprika (Filled peppers), Sarma (Filled leaves), Fisherman’s soup
  • Slovakia: Bryndzové halušky
  • Slovenia: Ajdovi žganci, Belokranjska povitica, Obara
  • Spain: Tortilla española (National)
    • Gazpacho (Andalusia) / Fabada asturiana (Asturias) / Tombet, Ensaïmada (Balearic Islands) / Marmitako, Chistorras (Basque Country and Navarre) / Sancocho, Papas arrugadas (Canary Islands) / Pa amb tomaquet (Catalonia) / Empanada, Polbo á feira, Caldo gallego (Galicia) / Cocido madrileño, Patatas bravas (Madrid) / Paella (Valencia)
  • Sweden: Köttbullar, Kräftskiva, Surströmming, Ostkaka
  • Switzerland: Cervelat, Fondue, Rösti
  • Tula, Russia: Tula gingerbread
  • Turkey: Döner, Kuru fasulye with pilav
  • Ukraine: Borscht, Varenyky
    • United Kingdom: Fish and chips, Chicken tikka masala (National) / Roast beef and corned beef, Plum pudding,
      • Sunday roast (England)
      • Cornish pasty (Cornwall)
      • Ulster fry (Northern Ireland)
      • Skeddan jiarg (Isle of Man)
      • Haggis (Scotland)
      • Cawl (Wales)

Oceania

  • Australia: Meat pie, Roast lamb
  • Federated States of Micronesia: Lumpia, Adobo, Sinigang, Bistek, and Lechon
  • Fiji: Fijian kokoda
  • Kiribati: Palusami
  • Marshall Islands: Macadamia nut pie
  • Nauru: Coconut fish
  • New Zealand: Bacon and egg pie, lamb, pavlova
  • Palau: Bat soup
  • Papua New Guinea: Mumu
  • Samoa: Palusami
  • Solomon Islands: Poi
  • Tuvalu: Pulaka
  • Vanuatu: Lap lap

North America

  • Antigua and Barbuda: Pepperpot, Fungee
  • Bahamas: Crack conch with peas and rice
  • Barbados: Cou-Cou and flying fish
  • Belize: Boil up
  • Bermuda: Bermuda fish chowder
  • Canada: Nanaimo bar, Poutine, Butter tarts, Kraft dinner, Tourtière
  • Costa Rica: Gallo pinto
  • Cuba: Ropa vieja, Moros y cristianos
  • Dominica: Mountain chicken, Fish broth
  • Dominican Republic: La Bandera (“The Flag”; rice, red beans, and meat (beef, chicken, pork, or fish)), Sancocho
  • El Salvador: Pupusa
  • Grenada: Oil down
  • Guatemala: Fiambre, Pepian (hearty meat stew)
  • Haiti: Diri ak djon djon
  • Honduras: Baleada, Carne asada, Sopa de caracol
  • Jamaica: Ackee and saltfish, Jerk chicken, Jamaican patty
  • Mexico: Mole poblano, Chiles en nogada
  • Montserrat: Goat water
  • Nicaragua: Gallo pinto, Churrasco (skirt steak)
  • Panama: Sancocho de gallina
  • Puerto Rico: Arroz con gandules, Lechon, Mofongo
  • Saint Kitts and Nevis: Saltfish
  • Saint Lucia: Green fig and salt fish
  • Saint Vincent and the Grenadines: Roasted breadfruit and fried jack fish
  • Trinidad and Tobago: Callaloo, Doubles
  • United States of America: Apple pie, Buffalo wings, Fried chicken, Hamburger, Hot dog, Macaroni and cheese
    • Poi, Saimin, Loco moco, Poke (Hawaii)
    • Fish and fungi (United States Virgin Islands)

South America

  • Argentina: Asado, Empanada, Locro, Alfajor, Milanesa, Choripán
  • Aruba: Keshi yena
  • Bolivia: Salteñas
  • Brazil: Feijoada
  • Chile: Empanada, Pastel de choclo
  • Colombia: Sancocho, Ajiaco, Bandeja paisa
  • Ecuador: Encebollado, Fritada, Guatitas, Ceviche
  • Guyana: Pepperpot
  • Paraguay: Sopa paraguaya
  • Peru: Ceviche
  • Suriname: Pom
  • Uruguay: Asado, Chivito
  • Venezuela: Pabellón criollo
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