Do you ever dream about just travelling around the world, taking in the sights, culture, and cuisine of the countries across the globe? For many, doing this is simply not possible. Especially not since the coronavirus pandemic swept over the world, making travelling a luxury reserved for an even smaller minority. While it is certainly not the same, one thing we can do is to experience the cuisines of the world, from the comfort of our own homes. This article will take you on a culinary trip around world, hopefully opening up your eyes to the rich diversity of cuisine that exists on our planet.
Starting from where most of us are located, European cuisine is perhaps most often regarded as synonymous with French and Italian cuisine, which are the most well-known cuisines of the continent. While fancy French gourmet dishes such as boeuf bourguignon and bouillabaisse, or Italian pasta and pizza are world-famous, European cuisine is so much more than that. In general, European cuisine is characterised by its abundant use of meat, most commonly pork and beef. While rice forms the staple in most parts of the world, this is not the case in Europe. Instead, potatoes, which were not introduced until the 16th century, as well as grains like wheat, rye, and oats, usually in the form of bread, is considered staple for most people. As is the case all over the world, local conditions have a large impact on the food eaten, meaning that in countries bordering the sea, fish is often a staple. This is the case in countries like Norway, which is known for its salmon, and in Iceland, where hákarl, or fermented shark, is considered a national dish. Speaking of seafood, fish and chips is of course a classic in the United Kingdom, while in Belgium, the combination of mussels and fries, moules-frites, is a popular dish. On this note, I would just like to give you a word of friendly advice: Do not ever ask for French fries in Belgium! Unless, of course, you are aiming to insult a local...
Continuing on to central European cuisine, most people would probably think of the Austrian Wiener schnitzel, or perhaps the Swiss potato cake called rösti. Different types of sausages, such as the German bratwurst and the Polish kabanos, are characteristic of the cuisine in this region. Hungary is perhaps most famous for its red peppers, which feature in the beef stew known as goulash. Continuing our journey to southern Europe, this is where we find the style of cooking known as Mediterranean. Portugal has its bifanas (the national sandwich) and chicken piri-piri, Spain has its paella and tapas, Malta has its stuffat tal-Fenek (rabbit stew) and stuffat tal-Qarnita (octopus stew), while Greece is known for its tzatziki, moussaka, and souvlaki. But the region also includes the Balkans, which have a rich and diverse cuisine that includes dishes such as burek (filled pastries) and ćevapčići (grilled minced meat). Eastern European cuisine of course also has its own signature dishes, such as the beetroot soup known as borscht from Ukraine, or the Croatian baked meat and vegetables called peka.
Moving on to Africa, there are vast differences between the cuisines in various parts of the continent. North African cuisine has been widely influenced by both traders, invaders, and migrants throughout history, resulting in a mix that combines ancient African cooking traditions with ingredients such as wheat (introduced in the 1st century and adapted into couscous, which is now a staple, by the Berbers) and various spices from Western Asia. Bread and pastry in myriad shapes, sizes, and flavours are popular across the whole region, including khobz from Morocco and bazin from Libya. Well-known dishes from this region include the stew called tagine, which is actually the name of the pot used to cook the dish, as well as the Tunisian bell pepper and tomato dish called shakshouka. West African cuisine is characterised by its focus on starchy ingredients, including millet and plantain, as well as root vegetables such as yams and cassava. Rice is also part of the staple, not least in the form of jollof rice, which is a popular dish across the whole region. Groundnuts are used in a lot of dishes, both sweet and savoury. Meat and fish, often dried or fermented, are combined in many dishes, giving them a rich flavour. Similar to west African cuisine, central African cuisine is characterised by the frequent use of cassava, plantains, yams, and rice. The region's cuisine has been heavily influenced by the Swahilis, which has resulted in dishes like mandanzi (fried bread), pilaf rice, and kachumbari (tomato and onion salad), but also by the Portuguese, who introduced salt fish. While beef and chicken are the most common types of meat, those who are feeling adventurous might want to try antelope or warthog meat, which are also eaten occasionally.
Southern Africa boasts a diverse cuisine that is a mix of indigenous African, European, and Asian cuisines. Traditional indigenous cuisine can roughly be divided into two main categories: that of Bantu-speakers, who grew grain crops and held cattle, and that of the Khoisan people, who were mainly hunters and gatherers. The influence of this division can be seen to this day, where the daily food consumed by South African families can be traced back to the diets of their native ancestors. The Khoisan ate roasted meat; a tradition that has been preserved today in South Africans' love of barbecue. Milk was traditionally an important part of the diet, usually in the form of soured yogurts to enable preservation, and are still popular today. Dishes from this region include the South African bobotie (meat pie) and peanut butter rice from Zimbabwe. In some parts of East Africa, the cuisine has traditionally been characterised by its lack of meat dishes, since cattle was regarded as a form of currency, and thus not consumed. Today, meat dishes, usually in the form of stews (wat), are widely available, but are always served halal, meaning that no pork is included. In Eritrea and Ethiopia, injera, which is a type of flatbread, is a staple. It is eaten together with various types of stews, using the bread to scoop up the dishes.
After Europe and Africa, we have now reached the most populous continent in the world: Asia. Not only does it have a population of over 4.5 billion people, it is also the largest continent, which means that there is a huge diversity when it comes to cuisine. Northern Asia is largely synonymous with Russia, which cuisine includes dishes such as blini (pancakes), pelmeni (dumplings), and beef stroganoff. Western Asian cuisine, more commonly referred to as Middle Eastern cuisine, boasts well-known dishes such as falafel, kebab, dolma, and fattoush, which are popular across the globe. A very common ingredient in western Asian cooking is tahini, which is a sesame paste used in sauces and appetizers, including hummus (made from chickpeas) and baba ghanoush (made from aubergines). Common herbs used are mint and parsley, with the latter being a main component of the Lebanese salad called tabbouleh. Lamb is the most common type of meat in this region, while pork is rarely eaten. Moving on to Central Asia, we instead find horse and mutton to be the most common types of meat. Known as the birthplace of yogurt, milk products have traditionally been part of the staple for people in this region. A dish common across the region is known as plov or osh. It is similar to pilaf rice, and comes in many variations.
Moving on to south Asian cuisine, most people probably think of India, which is well-known for its curries and flatbreads, but the region also boasts dishes such as the Nepalese/Tibetan momos (dumplings), Sri Lankan kottu (shredded and stir fried flatbread), and Bhutanese ema datshi (cheese and chilli stew). Ghee, a form of clarified butter, is the preferred type of fat used for cooking across the region, and results in a rich, aromatic taste in both sweet and savoury dishes. As in many other parts of Asia, especially the East and Southeast, rice is a staple. For religious reasons, beef is rarely eaten in India; instead vegetarian dishes are common. Southeast Asian cuisine is characterised by its preference for stir frying, boiling, and steaming as the main cooking methods. Both rice and noodles are staples, and can be found in dishes such as the Malaysian nasi lemak and the Singaporean hokkien mee. Many are probably familiar with Thai dishes such as tom yum soup and pad thai, or Vietnamese pho, summer rolls, and bánh mì, but in this region we also find the Indonesian satay (grilled chicken skewers) and rendang (spicy beef stew), Filipino adobo (meat and vegetable stew), and Burmese khao suey (chicken noodle soup). Finally, East Asian cuisine of course includes China, Japan, and South Korea, which are known for their jiaozi (dumplings), sushi, and kimchi. Soy sauce is one of most widely used condiments, together with ingredients such as garlic and ginger. The perhaps most well-known of China's many cuisines is the one of Sichuan, which is famous for its spicy dishes made with loads of chilli, as well as the local Sichuan pepper, which adds a unique flavour. Japanese cooking is world famous for its quality; this is reflected not least in the fact that the country's restaurants have the most Michelin stars in the world by far. Traditionally, seafood has been an important part of the diet, but nowadays a variety of meats is also consumed, for example in the form of tonkatsu (pork cutlets), yakitori (chicken skewers), and sukiyaki (hot pot). In South Korea, you find well-known dishes such as bulgogi and bibimbap, as well as japchae (stir fried noodles) and tteokbokki (spicy rice cakes).
Going from big to small, we now move on to Oceania, which is often wrongfully referred to simply as Australia (please do not do that!). While Australia indeed makes up the biggest part of this continent, we should not forget New Zealand, or any of the other many island nations such as Fiji and Papua New Guinea, which all boast rich and diverse cuisines. Since all countries in this region are island states, seafood is an important part of the diet. Coconut and its derivatives are common in the tropic parts of Oceania, and is included for example in the Fijian dishes called kokoda (raw fish salad) and rourou (stewed taro leaves). The staples here also include tubers such as yams and sweet potatoes, which are prepared in multiple ways, for example in the Papua New Guinean national dish called mumu. Both Australian and New Zealand cuisine have been heavily influenced by that of European colonisers, and are thus similar to European styles of cooking. However, indigenous peoples have been able to preserve some of their cultural traditions, which are reflected in their cuisine. For example, the Māori people in New Zealand have a style of cooking known as hāngi, which is a special type of barbecue made in a pit oven with rocks buried underneath it. Especially in these corona times, eating a bat does not seem to be the best idea, but in Palau, fruit bat soup is a delicacy, featuring a whole bat cooked in a flavour-bursting soup. If this sounds bat (sorry, I had to...), but you are still feeling adventurous, then maybe some Australian crocodile or kangaroo meat will be able to get your mouth watering?
Moving on to South America, we again find a diverse mix of cuisines with many influences. The landscape of this continent makes it ideal for crowing crops like cereals, potatoes, and quinoa, which explains their position as staples in the region. Beef, usually in a shredded form, is the most common type of meat across the continent, not least in Argentina, which is one of the largest producers of beef. In the north, where the mountain chain Andes characterises the region, meat that we likely consider to be more unusual, including llamas in Peru and guinea pigs in countries like Chile and Ecuador, are consumed. In Bolivia, lunch, or almuerzo, is the most important meal of the day, meaning that shops and businesses usually close for two hours during lunch time. This enables employees to go home for their meal, which consists of several courses with soup, a main meal, dessert, and coffee. In both Argentina and Uruguay, Italian and Spanish influences can clearly be seen in the popularity of dishes such as pizza and empanadas. In the tropical region of the continent, which includes Brazil, Colombia, Paraguay, and Venezuela, fruits such as mango, banana, papaya, and guava are cultivated. Potatoes, sweet potatoes, and cassava are also widely grown, and form part of the staple together with rice and corn. Along the coast, dishes such as ceviche (raw fish salad), sancocho (meat and vegetable soup), and feijoada (bean and meat stew) are common. Across the whole continent, large barbecues, known as asado, function as social events, and form an important part of the culture in the region.
After travelling through five continents, we have finally reached the last destination on our world tour: North America. The three countries of Canada, the United States, and Mexico are perhaps those that first come to mind when thinking of this region, but it of course also includes all the countries and island states of Central America and the Caribbean. As in other countries with large migrant populations, the cuisine of this region has been widely influenced by European, Asian, and African migrants. There is also a large native American or indigenous influence, for example in the US, where turkey, which is now commonly eaten across the whole population, has been adapted from native American cultures. Dishes typically associated with the US are mac and cheese, deep-dish pizza, and hamburgers, while Canada is perhaps most well-known for its poutine (fries, cheese curds, and gravy), tourtière (meat pie), and split pea soup. Mexico's national dish, at least in the eyes of others, is probably tacos, which exist in myriad variations and are popular all over the world. Tamales, huevos rancheros (ranch eggs), and menudo (pork stew) are other Mexican favourites. In the Caribbean, different kinds of rice and seafood form the staple; however, the cuisine of these island nations is vastly different. Flying fish from Barbados, conch fritters from Bahamas, and crab and callaloo from Trinidad and Tobago, are just a few examples of this variety. Additionally, we of course cannot talk about Caribbean cuisine without mentioning jerk chicken (and pumpkin stew!) from Jamaica, and ropa vieja (beef stew) from Cuba. In central America, rice, as well as bell peppers, corn, and beans, all form part of the staple. Here we find dishes such as fry jacks (filled deep-fried dough) from Belize, pupusas (stuffed corn tortillas) from El Salvador, and sopa de caracol (conch soup) from Honduras.
Now that we have come to the end of our culinary world tour, you have hopefully gained some inspiration for new dishes to try. To conclude, I just want to remind you that regardless of our (in)ability to travel, we can always go on exciting foodie adventures in our own kitchens – or perhaps at a local restaurant – savouring the rich culinary treats that the world has to offer.
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