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.
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
From Bulgaria, banitsa, it’s a bit difficult to describe, but it’s sorta like layered dough with cheese and eggs, though this description really doesn’t do it justice…
My wife spent 18 months in Bulgaria. When she talks about the food banitsa invariably comes up as something she desperately misses.
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 !!
Gooey butter cake. Dessert from St. Louis, Missouri, USA
From Almeirim in Portugal, there’s “sopa da pedra”, translates to “soup of the rock”. It has several kinds of meat, beans, potato, and it’s usually eaten with bread (some say even a specific local bread type, but I’m not picky on that). It used to come with a stone in it traditionally, but for higiene reasons restaurants are not allowed to anymore. Some people at home still do it, I believe.
With it there is an old tale:
There was once a poor friar that was traveling. Once it came time to rest, he knocked on someone’s door and asked for their hospitality in exchange for a soup. His hosts let him in and they see the friar pulling an old smooth stone from his pocket and putting it in a pot, along with water.
“Some seasoning would make this soup better… Do you happen to have any chouriço?” [best translation I’ve got is “meat”, or maybe “sausage”] asks the friar. And so his hosts find him some chouriço that they throw in the pan.
“It’s looking great! Now this soup would really improve if we could thicken it up a little. Do you happen to have some potatoes or beans leftover from yesterday?” And some potatoes and beans have indeed been leftover from yesterday. The friar adds it to the soup.
The friar asks for a few more spices, olive oil, and soon there is a delicious smell coming from the pot. What a nice soup!
They eat and once the soup is finished the friar fishes out the stone, washes it and puts it back in his pocket. Tomorrow he’ll knock on someone else’s door along the way ;)
chouriço reminds me of “chorizo”
Wonder if there’s some related etymology there
Chorizo is the Spanish variant, our neighbors. Chorizo and chouriço are not quite the same, but similar. AFAIK they have different seasonings.
Ha! We have a very similar folk tale in Hungary about a soldier returning from war with a rock, asking an old lady to cook the “stone soup”, asking for more and more legit ingredients.
Out of curiosity, is the soup similar?
Just re-read the tale, it’s actually a bit similar, it has sausages (kolbász, much closer to chorizo than the english type), potatoes and rice.
That’s so interesting! I wonder if some immigrant took it from one country to the other, along with the story
All I could find was that the version I know comes from Székelys of Bukovina. Maybe it’s convergent evolution of resourceful people🤷♂️
I’m Belgian so only one answer is allowed
Belgian fries with mayonnaise and Flemish stew
Weirdly the replies to your comment won’t load on the lemmy instance I’m on, don’t know about other instances
They do seem to load on your instance so I’m thinking it’s some sort of federation issue
Anyways here’s a screenshot for anyone else who can’t see the replies
As neighbor Dutchy, I can agree! Delicious.
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.
Hmmm. I will extend it to anything Norwegian. “Pinnekjøtt” usually a Christmas dish.
Cured (salted and/or smoked) sheep ribs. (Often lamb)
The ribs are then separated to individual ribs.
You water it for 16 hours, changing the water once. Or they will be too salty. Then you steam them until the meat releases from the bones (3ish hours)
Serves with mashed swedes, sausage, and potatoes, using the water as a sort of gravy (it’s full of fat)
mashed Swedes
Tell me, Dr Hannibal Lecter: what is a ‘mashed Swede’?
Heh, I see my autocorrect gave it a calital S. But since you askes, I believe the american word is rutabaga. https://en.wikipedia.org/wiki/Rutabaga?
Also jokingly called the “Nordic orange” because of its high content of vitamin C.
I forgot to mention that we so add a carrot and milk to make it more orange puree
mashed Swedes
what is a ‘mashed Swede’?
the american word is rutabaga
Ah! It’s called ‘swede’ because it’s short for ‘swedish turnip’! I’ve never heard it called that. It was a complete surprise (and my nephews are Swedes, so…) ;-)
I’ve never heard it called Rutabaga either. We call it just ‘turnip’, and up to this moment I never knew what a Rutabaga tasted like, despite having turnip just the other day. Wow! So it’s a Yank word?
My dad would make mashed turnip with a little nutmeg or cinnamon. It was awesome.
Anyway, I’m learning SO MUCH today. Thanks!
Interesting. I’ve had fårikål but that sounds more interesting to me. Probably on account of the use of cured meat, particularly smoked, likely giving a more complex flavor to the lamb.
Tbh I think Fårikål is a bit bland. At least if you don’t give it a day. Don’t know why it is, but the dish is often better the next day. And I think some people use to lean cuts. Fårikål needs fat as it is often slow cooked for several hours. That just makes for chewy blandness if you use lambchops or other “better” cuts. Personally I make it “French” by making a red wine version.
jucy lucy. it’s like a cheeseburger but the cheese is inside the patty
From China, boiled dumplings/water dumplings. Preferably stuffed with pork and garlic chives with a little bowl of black vinegar and sesame oil to dip in.
My favorite food of all time. If it was possible to have dumplings every meal and be healthy I 100% would.
I love Chinese food so much. I’ve visited twice, and always make room for food.
My favorite street food is probably sheng jian bao, the pan fried buns with soupy pork filling sealed in.
In terms of a single standalone dish, it’s hard to say. I like noodle dishes, like Taipei style beef noodle soup. Or Wuhan style re gan mian.
And for the type of meal where there’s a lot of dishes on the table to be shared, my favorite dish in that setting is probably Mapo tofu. I did a food tour of Chengdu once and just everything Sichuan is so good, but Mapo tofu is just all my favorite Sichuan things in a single dish.
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
Potage au bonne femme.
Vegemite on toast is just good.
Foreigners always fuck up the ratios.
As an Australian, yes I agree that foreigners fuck up the ratios
It’s delicious when done right
Vegemite is good. I like Promite better.
I’m not Australian, but I guess the ratio is at least 1:1
The ratio is a thin layer + additional added to taste as per your preference
You start with “surely I need more than that” amounts of vegimite and “surely I dont need that much” amounts of butter and adjust inwards over time until you hit your preference.
You put butter with your vegimite, I’ve never really liked butter with vegimite personally and just have toast woth vegimite alone
I bought a small (20 g) jar at an international store on a whim. I followed the advice I’d seen of lots of butter and just a tiny bit of Vegemite and I have to say it was pretty tasty. I then had the intrusive thought to really slather it on and… yeah, if that had been my first experience I’d be convinced it was the most vile substance known to man.
