National dishes of the world, Nicaragua with Gallo Pinto

Gallo Pinto

Gallo Pinto

Gallo Pinto is Nicaragua's most popular dish, eaten at any time of the day.

• 2 tbsp vegetable oil
• 2 lrg onions – thinly sliced
• 2 cups cooked red beans
• ¼ cup water
• 1 cup cooked white rice

Beans: cook 1 cup of dry red beans with 6 crushed cloves of garlic and water in a pressure cooker for 15 to 20 minutes. Sauté the onion in a pot. Add in the cooked beans and water. Cook for 5 minutes at a low heat whilst stirring. The beans must remain whole. Now add the cooked rice and simmer for a further 10 minutes, still stirring.

National Dishes of the World Belize with Belizean Boil Up

 

This will give you a step by step method of cooking this nations favourite dish......

NATIONAL DISH OF BELIZE BELIZEAN BOIL UP

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Belizean Boil-Up
INGREDIENTS:
2 lbs fish 900g
1 tsp salt 5ml
2 pieces yam (8ozs)
2-3 medium cocoa
1 stick cassava (8ozs) 225g
1 small pig's tail (trim off fat)
3-4 green bananas (sliced)
2 firm, ripe plaintains (sliced)
2 sweet potatoes (8ozs) 225g
2 eggs (hard boiled)

1)  Scrape fish and clean with lime juice.
2) Peel ground foods and cut into small pieces (about 3" in length)
3) Add all ground foods and boil until fork tender. Set boil cake on top of ground foods.
4) Remove from pot. (ground foods and boil cake)
5) Cook fish in water in which ground foods was cooked. When tender, remove from water. Boi
eggs. Cool in cold water-remove from shells. Use as garnish.
6) Serve with a tomato sauce.

National dishes of the world number 9 Democratic Republic of the Congo - Poulet Moambé

Muamba Nsusu (Congo Chicken Soup)

This soup version of  Sub Saharan Africa's ubiquitous Chicken in Peanut-Tomato Sauce  comes from the Kongo people of the two Congos and Angola; it has much in common with other African peanut soups and sauces.

What you need

• chicken; one whole chicken, cut up, any parts, any amount
• one large onion, chopped
• palm oil
• small can of tomato paste
• one-half cup peanut butter (natural or homemade, containing only peanuts and salt)
• hot chile pepper or red or cayenne pepper, to taste

What you do

• Fill a large pot with enough water for soup. Bring it to a boil. Add the chicken and boil it until the meat is done and a broth is obtained.
• While the chicken is boiling, gently sauté the onion in several tablespoons of palm oil until the onion is tender.
• Remove the chicken from the broth and remove meat from bones. (Save the broth and keep it at a low simmer.)
• Combine one cup of the chicken broth with the peanut butter and tomato paste and stir until smooth.
• Return the chicken meat to the broth and add the peanut butter-tomato paste mixture. Stir and continue to simmer until the soup is thickened.
• Season to taste. Serve with Rice 

National dishes of the world number 8 with Mongolia - Buuz

Better than they look

Ingredients

• For Meat Filling • 300 g Beef or Mutton (minced) • 1 medium Onion (chopped) • Salt (to taste) • Pepper (ground, to taste) • 2 Garlic Cloves (crushed) • Herbs (chopped, optional) For Dough • 250 g Wheat Flour • A pinch of Salt • Lukewarm Water

How to make Buuz:

• Add a pinch of salt to enough lukewarm water required to knead dough. • Add water to the flour and knead to form smooth, soft dough. Set the dough aside. • After sometime, knead the dough again and cut into small pieces. • Roll each piece into a ball. Repeat with other pieces and leave them in a bowl. • Sprinkle some flour on the balls, to avoid them sticking to each other. • Take a large mixing bowl and combine minced meat, onion, garlic, salt, pepper and other herbs together. • Add some water, if required, to make the filling a little juicy. • Roll out the dough balls into round circles, leaving the center thicker than the edges. • Place a little meat filling in the center of the circle and seal the edges with your fingers. • Boil water in a large pot. • Dip the bottoms of each buuz in oil and place them in an inlay that will be inserted in the pot for steaming. • Ensure that the buuz do not touch each other. • Steam the buuz for 15 minutes. • Open the lid and fan some air with the help of a cutting board or newspaper, to give them a reddish glossy look. • Serve hot.

National dishes of the world number 7 Iceland with Þorramatur

Þorramatur is an example of invented tradition that first emerged with the midwinter festivals of regional associations of migrants that had moved from the Icelandic countryside toReykjavik during the urbanisation boom of the post- WW2-era. These festivals were very popular in the 1950s and 1960s and some of them are still held every year although their impact on Reykjavík nightlife has greatly diminished. Sometimes at these events, there would be served "Icelandic food" or "Icelandic food by ancient custom". This was usually a buffet of country food, often particular for the region in question and quite familiar to the people attending, but which had become rare on the tables of ordinary city-dwelling Icelanders by the middle of the 20th century.

National dishes of the world number 6 Denmark with Frikadeller

Ingredients

Serves: 6

• 225g minced veal
• 225g minced pork
• 60ml milk, or as needed
• 4 tablespoons finely grated onion
• 1 egg
• 4 tablespoons dried breadcrumbs, or as needed
• 4 tablespoons plain flour
• 60ml sparkling water
• salt and pepper to taste
• 50g butter

Preparation method

Prep: 20 mins | Cook: 30 mins

1.

Mix the veal and pork together in a bowl, and stir in the milk, onion and egg. Mix the breadcrumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the sparkling water, season with salt and pepper, and mix well. The mixture should be very moist, but not dripping.

2.

Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form.

3.

Heat the butter or in a large frying pan over medium heat.

4.

To form meatballs, scoop up about 2 1/2 tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated pan, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the centre.

National dishes of the world number 5, Canada with Poutine

 

Poutine

Poutine is a dish of french fries, fresh cheese curds, and sometimes additional ingredients, covered with brown gravy . Poutine is a diner staple that originated in Quebec and can now be found across Canada. It is sold by national fast food  chains, in small greasy spoon type diners (commonly known as "cantines" or "casse-croûtes" in Quebec) and pubs, as well as by roadside chip wagons (commonly known as "cabanes à patates", literally meaning "potato shacks"). . Atypically, the dish may include additional ingredients such as bacon, lobster and  rabbit.

One online review says

"This traditional Canadian dish is DELICIOUS. It is better with cheese curds but you can use regular shredded mozzarella cheese if curds aren't available in your area. For something a little different use spaghetti sauce instead of gravy. Recipe calls for canned gravy but homemade leftover gravy is SO MUCH better. Also, you can use store bought french fries and make them as directed on the package. "

Must admit I agree with the tip about the gravy!!

Ingredients:

• 4 large potatoes, peeled
• 1 teaspoon salt
• Oil for frying
• 1 cup cheese curds
• 1 1/3 cups beef gravy, heated

Preparation:

Cut the potatoes lengthwise into thin strips, about 1/3-inch in width. Soak the potatoes in ice-cold water for 1 hour, drain, and pat completely dry. Heat the oil in a deep fryer or deep skillet to 325F and fry the potatoes, in batches, for 3 minutes, until they turn dark white-yellow, but not brown. Drain the fries on fresh paper towels and allow them to rest for a few minutes.

Bring the oil back to 325F and fry the potatoes again, in batches, for 4 to 5 minutes, until they turn crisp and medium golden brown. Drain the fries on fresh paper towels, salt them, and divide them onto 4 serving plates or bowls.

Add 1/4 cup of the cheese curds and 1/3 cup of the hot beef gravy on each serving of fries. Serve hot.

This poutine recipe makes 4 servings.

National dish of the world No 2, Bhutan with Ema datshi

Ema datshi the national dish of Bhutan

Ema Datshi, also transliterated as Ima Datshi, is Bhutan's national dish. The fiery concoction of green peppers and cheese is eaten in Bhutan almost daily, often accompanied by Bhutanese red rice. The stew is so fiery that they recommend that you coat your tongue with rice before spooning the stew into your mouth.

• 1/2 lb jalapeno chilies, sliced into 4 slices each
• 1 white onion, chopped
• 1 3/4 cup of water
• 2 tbsp. vegetable oil
• 2 tomatoes, chopped
• 5 cloves garlic, chopped
• 1/2 lb Danish feta cheese, cubed
• A handful of Coriander(optional)

Instructions

Combine chilies, onion and water in pot and add the oil. Bring to a boil and simmer uncovered for 10 minutes. Add the tomatoes and garlic and simmer for 3 more minutes. Add the cheese, mix and simmer for 3 more minutes. Turn off the heat, add the coriander if using it, cover and let stand for a few more minutes before serving.

National dishes of the world. 1st country. Afganistan with Kabulia pulao

I am starting this collection of national dishes of the world, as this blog has now been read in over 90 countries around the world. I thought it might be an idea for everyone to know what other peoples national dishes are. I will keep it simple, just with the name, picture and recipe for all to follow. Forgive me if for religious reasons you do not eat some of the ingredients, but this really is just a collection of national dishes from around the world, and as you know, we all like different things.. I hope you find this of interest and that you are able to make at least a few of them to see what they taste like. 

Afganistan has Kabulia pulao as its national dish

Ingredients:-

Half kg —— Basmati rice 1 kg —— Lamb or beef on the bone 100 gms —— Vegetable oil 2 liters —— Water 2 large —— Carrots 100 gms —— Black seedless raisins Zeera ( Cumin ) Dalchini ( cinnamon ) Ilaichi ( Cardamom ) salt & pepper

Method:-

1. Brown 1 medium diced onion in oil. Add lamb or beef cut into 1” cubes & brown lightly.
2. Add 2 cups of water, 1 tsp (or to taste) each of salt, dalchini, ground zeera & ground ilaichi.
3. Cover & simmer (about an hour) until meat is tender.
4. Remove meat from the juice & set juice aside.
5. Cut 3 carrots into match stick size pieces. Sauté carrots & 1 tsp sugar in about quarter cub of oil.
6. Cook until they are lightly browned. Remove from oil.
7. Add 1 cup of raisins to the oil & cook until they swell up.
8. Boil the meat juice & add 2 cups basmati rice.1.5 tsp salt & enough boiling water to come 2 inches over the rice.
9. Cook until the water is absorbed & the rice is tender (not mushy).
10. Mix the meat, carrots, raisins & rice together.
11. Place in a large oven-proof casserole, cover & bake at 300 degrees of for about 45 mins.