When travelling abroad, part of the experience is sampling the local delicacies. Here are my top 5 best and worst national dishes from around the world.
5 of the Greatest
1. Roast Dinner
Despite varied cultures and cuisines, an English Roast Beef and Yorkshire Pudding Sunday lunch cannot be beaten. Although the puddings were traditionally served as a starter, the two are now eaten together, accompanied by vegetables, roast potatoes, gravy and horseradish sauce. Sample one at an English country pub accompanied with a pint of beer!
2. Paella
Originating from the Valencia area of Spain, families closely guards their paella recipes. Each province has their own style and ingredients include seafood, rabbit, duck or chorizo which is added to rice, stock and spices to create a sharing dish which should not be missed.
3. Cou Cou and Flying Fish
Cou Cou and Flying Fish Image Credit
Tomatoes, spices and the heads of fish are added to a thick Okra based stock and served with lightly fried flying fish. Served both in the family home and expensive restaurants, Cou Cou and Flying Fish is a firm favourite with Barbadian nationals. Recommended locations include Baxter’s Road near Bridgetown and Oistins Friday Night Fish Fry.
4. Greek Moussaka
Following the same principle as lasagne, the Greek Moussaka or Mousakas, replaces sheets of pasta with slices of Aubergine in between layers of mined veal or lamb flavoured with cinnamon and allspice and a rich white sauce. Thought to have been invented in the 1920′s by Tselementes (a Greek chef), it is cooked until browned and is usually served lukewarm.
5. Crêpes
Similar to pancakes and originating in Brittany, crêpes are generally thought of as the French national dish. Made by pouring batter into a hot frying pan, they cook very quickly and are flipped halfway through. Noted by many as the best crêperie in Paris, Chez Nicos is on rue Mouffetard where you can either sit in or take away.
5 of the most Gruesome
1. Trung Vit Lon
The Vietnamese national dish, Trung Vit Lon is simply, a fertilized duck egg with a nearly developed embryo inside. Region dictates the maturity of the egg but the northern Vietnamese prefer those old enough to have a beak and claws. Boiled in its shell, the liquid around the embryo is drunk before the shell is opened and inside the chicks bones are firm but tender.
2. Tacos de Sesos
Very high in cholesterol, the Mexican dish of Tacos de Sesos is cow brain! Although Mexicans are very proud of their national dish, the medical profession believe that bovine spongiform encephalopathy (BSE/”mad cow disease”) can lay dormant for up to 50 years so eat this if you dare!
3. Sannakji
Taken straight from the tank, tentacles snipped into pieces and dropped into sesame oil, Sannakji or live Korean octopus can be deadly. Unbelievably, the tentacles can keep moving for up to three hours! However it is important to chew this dish properly otherwise the suckers have a tendency to stick to your throat and cause choking!
4. Surstromming
In Sweden, the Baltic herring is salted and stored for a month. Inside a sealed tin, the fermentation continues and gases cause the tin to swell. When ready to eat, make sure you open the tin underwater due to pressure and outside because of the smell! Surstromming as it is traditionally called; it’s available readily in supermarkets but you may need some Aquavit to help!
5. Cuy
Eaten by the Incas, Cuy, or Peruvian guinea pig, was traditionally only consumed by nobility although now eaten throughout the country. It can be diced and fried or served like a suckling pig with a pepper in its mouth. If you fancy trying this, then head to Cusco or Pasha Papa who make this bizarre dish edible!
