A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons:
- It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.
- It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.
- It is served as a festive culinary tradition that forms part of a cultural heritage--for example, barbecues at summer camp or fondue at dinner parties--or as part of a religious practice, such as Korban Pesach or Iftar celebrations.
National dishes are part of a nation's identity and self-image. During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.
According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico or India because of their diverse ethnic populations and cultures. The cuisine of such countries simply cannot be represented by any single national dish. Furthermore, because national dishes are so interwoven into a nation's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish.
Video National dish
Latin American dishes
In Latin America, dishes may be claimed or designated as a "plato nacional", although in many cases, recipes transcend national borders with only minor variations. Both Peru and Ecuador claim ceviche as their national dish. Stews of meat, plantains, and root vegetables are the platos nacionales of several countries in Central America, South America, and the Caribbean: Colombian ajiaco, as well as the sancocho of the Dominican Republic, Colombia, and Panama, are examples of platos nacionales. Janer (2008) observes that this sharing of the same plato nacional by different countries calls into question the idea that every country has a unique national dish that is special to that country; she states that cuisine does not respect national and geopolitical borders.
The identification of Latin American national dishes is stronger among expatriate communities in North America. In Latin American countries, the plato nacional is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine of city dwellers. In expatriate communities, the dish is strongly reclaimed in order to retain the sense of national identity and ties to one's homeland, and is proudly served in homes and restaurants. By this show of national identity, the community can resist social pressures that push for homogenization of many ethnically and culturally diverse communities into a single all-encompassing group identity, such as Latino or Hispanic American.
Maps National dish
By country
This is not a definitive list of national dishes, but rather a list of some foods that have been suggested to be national dishes.
- Afghanistan: Kabuli Palaw
- Albania: Tavë kosi
- Algeria: Couscous
- Andorra: Escudella
- Angola: Moamba de galinha
- Antigua and Barbuda: Pepperpot, Fungee
- Argentina: Asado, Empanada, Locro, Milanesa, Choripán
- Armenia: Khash, Harissa, Dolma, Khorovats
- Aruba: Keshi yena
- Australia: Meat pie, Roast lamb, Pavlova
- Austria: Wiener Schnitzel, Tafelspitz
- Azerbaijan: Dolma, qutab
- Bahamas: Crack conch with peas and rice
- Bahrain: Machboos
- Bangladesh: Rice and Ilish, Shorshe Ilish, Machh bhaja, Machher Jhol, Bhuna, Chicken Korma
- Barbados: Cou-Cou and Flying Fish
- Belarus: Draniki
- Belgium: Moules-frites, Belgian waffle, frites
- Belize: Boil up, Fry jack
- Benin: Kuli Kuli
- Bermuda: Bermuda fish chowder
- Bhutan: Ema datshi
- Bolivia: Salteñas
- Bosnia and Herzegovina: Bosnian pot, ?evapi
- Botswana: Seswaa
- Brazil: Feijoada
- Brunei: Ambuyat
- Bulgaria: Banitsa, Bob chorba
- Burkina Faso: Riz Gras
- Burma: Mohinga
- Burundi: Elephant soup
- Cambodia: Amok trey, Samlor Kako
- Cameroon: Ndolé
- Canada: Nanaimo bar, Poutine, Butter tarts, Tourtière
- Cape Verde: Cachupa
- Central African Republic: Cassava fufu, Peanut soup
- Chad: Boule
- Chile: Empanada, Pastel de choclo
- China: Peking Duck, noodles (such as lo mein, chow mein and lamian), fried rice, dumplings, Mao's braised pork
- Hong Kong: Char siu, dim sum
- Macau: Minchee
- Colombia: Sancocho, Ajiaco, Bandeja paisa,
- Comoros: Langouste a la Vanille
- Costa Rica: Gallo pinto
- Croatia: Zagorski ?trukli, Mlinci, Brudet, Kulen, Istrian stew
- Cuba: Ropa vieja, Moros y cristianos
- Cyprus: Souvla
- Czech Republic: Vep?o knedlo zelo (roast pork with dumplings and sauerkraut), Sví?ková
- Democratic Republic of the Congo: Poulet à la Moambé
- Denmark: Stegt Flæsk (fried pork and potato-based dish; official), Bøfsandwich, Frikadeller and Smørrebrød (unofficial)
- Greenland: Kiviak, suaasat
- Djibouti: Skoudehkaris
- Dominica: Mountain chicken, Fish broth
- Dominican Republic: La Bandera ("The Flag"; rice, red beans, and meat (beef, chicken, pork, or fish), Sancocho
- East Timor: Ikan Pepes
- Ecuador: Encebollado, Fritada, Guatitas, Ceviche
- Egypt: Ful medames, kushari, molokhia, falafel (popular street food)
- El Salvador: Pupusa
- Equatorial Guinea: Succotash, Peppersoup
- Eritrea: Zigini with injera, Gored gored
- Estonia: Verivorst with Mulgikapsad (sauerkraut stew)
- Ethiopia: Wat with injera, Fit-fit
- Fiji: Kokoda (poke-like ceviche)
- Finland: Karjalanpaisti, Mämmi, Sautéed reindeer
- France: Crêpe, Pot-au-feu, Macarons, Bisque
- Gabon: Poulet Nyembwe
- Gambia: Benachin, Domoda
- Georgia: Khachapuri, Khinkali
- Germany: Currywurst, Sauerbraten, Bratwurst, Eisbein (ham hock) with Sauerkraut (fermented cabbage)
- Ghana: Fufu, Banku, Jollof Rice
- Gibraltar: Profiteroles
- Greece: Fasolada, Moussaka, Souvlaki, Magiritsa, Kokoretsi
- Grenada: Oil Down
- Guatemala: Fiambre, Pepian (hearty meat stew)
- Guinea: Poulet Yassa
- Guinea-Bissau: Jollof rice
- Guyana: Pepperpot
- Haiti: Red beans and rice (unofficial), Diri ak djon djon
- Honduras: Baleada, Carne asada, Sopa de caracol
- Hungary: Gulyás, Lecsó
- Iceland: Hákarl, Þorramatur
- India: There is multitude of cuisine available in India which maybe separated by Geographical regions. Places close to sea have sea animals in the dishes, mountainous areas have cuisines rich in fat, both animal and plant based. Equatorial regions have spicy foods, in which various world-famous spices such as Anise, Black Pepper, Cardamom, Cloves, Red Chillies, Saffron, Turmeric, Some of the famous cuisines alphabetically mentioned are, Achar, Dosa, Idli, Roti, Paratta, Bhindi, Baingan, Lassi, Paan. further information: Indian cuisine
- Indonesia: Tumpeng (Aual), Sate, Soto, Nasi goreng, Gado gado
- Iran: Abgoosht, Fesenjan, Chelo kabab, Ghormeh sabzi
- Iraq: Dolma, Samak masgouf, Kleicha
- Ireland: Irish stew, Colcannon
- Israel: Hummus, Shakshuka, Falafel
- Italy: Pasta, Polenta, Pizza, Risotto
- Ivory Coast: Fufu, Kedjenou
- Jamaica: Ackee and Saltfish, Jerk chicken, Jamaican patty
- Japan: Sushi, Japanese curry, Ramen
- Jordan: Mansaf
- Kazakhstan: Beshbarmak, Shalgam
- Kenya: Ugali, Sukuma wiki, Nyama choma
- Kiribati: Palusami
- Kuwait: Machboos
- Kyrgyzstan: Beshbarmak, Laghman, Kuurdak
- Laos: Tum Mak Hoong (Green papaya salad), Larb with sticky rice
- Latvia: Latke
- Lebanon: Kibbeh, tabbouleh
- Liberia: Dumboy
- Libya: Bazeen, Usban
- Liechtenstein: Käsknöpfle
- Lithuania: Cepelinai
- Luxembourg: Judd mat Gaardebounen,
- Macedonia: Tav?e Grav?e
- Madagascar: Romazava
- Malawi: Nshima
- Malaysia: Nasi lemak, Satay, Laksa, Roti canai
- Maldives: Garudhiya
- Mali: Maafe, To et Tokorodji, Tiguadege Na
- Malta: Pastizzi, rabbit stew (Fenkata)
- Marshall Islands: Macadamia nut pie
- Mauritania: Thieboudienne, Couscous
- Mauritius: Octopus Curry, Rougaille, Gateux Piment
- Mexico: Tacos, Mole poblano, Chiles en nogada
- Federated States of Micronesia: Bat soup
- Moldova: M?m?lig?, Sarmale, Mici
- Monaco: Barbaguian
- Mongolia: Buuz
- Montenegro: Ka?amak, Ra?tan
- Montserrat: Goat water
- Morocco: Couscous, Tagine, Pastilla
- Mozambique: Frango
- Namibia: Süßer Hirsebrei
- Nauru: Coconut fish
- Nepal: Dal bhat
- Netherlands: Stamppot, hutspot
- New Zealand: Bacon and egg pie, lamb
- Nicaragua: Gallo pinto
- Niger: Djerma Stew, Jollof rice
- Nigeria: Fufu and Egusi soup
- North Korea: Kimchi, Naengmyeon, Bulgogi, Bosintang
- Norway: Fårikål
- Oman: Shuwa
- Pakistan: Pakistani cuisine, Kabab, Pulao, Nihari
- Palau: Bat soup
- Palestine: Arab salad, Falafel, Mujaddara, Musakhan, Hummus with tahini
- Panama: Sancocho de gallina
- Papua New Guinea: Mumu
- Paraguay: Sopa paraguaya
- Peru: Ceviche
- Philippines: Adobo, Sinigang
- Poland: Bigos, Pierogi, Kotlet schabowy, ?urek, Go??bki
- Portugal: Cozido à Portuguesa, Bacalhau, Francesinha
- Qatar: Machboos
- Republic of the Congo: Poulet Moambé, Poulet Yassa
- Romania: M?m?lig?, Sarmale, Mici
- Russia: Pelmeni, Shchi, Kasha, Pirogi, Pirozhki
- Republic of Tatarstan: Öçpoçmaq
- Tula, Russia: Tula pryanik
- Rwanda: Ugali
- Saint Kitts and Nevis: Saltfish
- Saint Lucia: Green fig and saltfish
- Saint Vincent and the Grenadines: Roasted breadfruit and fried jackfish
- Samoa: Palusami
- San Marino: Torta Tre Monti
- Sao Tome and Principe: Palm oil stew
- Saudi Arabia: Kabsa, Saleeg
- Senegal: Thieboudienne, Poulet Yassa
- Serbia: ?evap?i?i (grilled minced meat sausages), Pljeskavica (meat patty), Ra?nji?i (skewered meat), Gibanica (pastry), Ajvar (relish), Pasulj (bean soup), Punjena paprika (filled peppers), Sarma (filled leaves), Fisherman's soup; further information: Serbian cuisine
- Seychelles: Fruit Bat Soup
- Sierra Leone: Cassava leaves
- Singapore: Chilli crab, Hainanese Chicken Rice
- Slovakia: Bryndzové halu?ky
- Slovenia: Ajdovi ?ganci, Belokranjska povitica, Obara
- Solomon Islands: Poi
- Somalia: Canjeero with goat stew, Lahoh, Gashaato (coconut confection)
- South Africa: Bobotie
- South Korea: Kimchi, Bulgogi, Bibimbap, Galbi
- Spain: Tortilla española
- Andalusia: Gazpacho
- Asturias: Fabada asturiana
- Balearic Islands: Tombet, ensaïmada
- Basque Country and Navarre: Marmitako, Chistorras
- Canary Islands: Sancocho, Papas arrugadas
- Cantabria: Cocido montañés
- Catalonia: Pa amb tomaquet
- Castile and León: Lechazo asado
- Castile-La Mancha: Gachas, Pisto
- Extremadura: Migas, Cocido extremeño
- Galicia: Empanada, Polbo á feira, Caldo gallego
- Madrid: Cocido madrileño, patatas bravas
- La Rioja: Patatas a la riojana
- Valencian Community: Paella
- Sri Lanka: Rice and curry, Kottu, Kiribath
- Sudan: Ful medames
- Suriname: Pom
- Swaziland: Karoo roast ostrich steak
- Sweden: Köttbullar, Kräftskiva, Surströmming, Ostkaka
- Switzerland: Cervelat, Fondue, Rösti
- Syria: Kibbeh
- Taiwan: Beef noodle soup, Minced pork rice
- Tajikistan: O'sh (pilaf)
- Tanzania: Ugali
- Thailand: Pad Thai, Tom Yum Goong, Som tam
- Togo: Yeyebessissi
- Trinidad and Tobago: Callaloo, Doubles
- Tunisia: Couscous, Kabkabou
- Turkey: Döner, Kuru fasulye with pilav
- Turkmenistan: Palaw
- Tuvalu: Pulaka
- Uganda: Matoke
- Ukraine: Borscht, Varenyky
- United Arab Emirates: Biryani
- United Kingdom: Fish and chips, Chicken tikka masala, Full breakfast, Shepherd's pie
- England: Beef (especially roast beef and corned beef), Pudding (usually Christmas plum pudding), Sunday roast, Bangers and mash
- Cornwall: Cornish pasty
- Northern Ireland: Ulster fry
- Isle of Man: Skeddan jiarg, Chips cheese and gravy
- Scotland: Haggis
- Wales: Cawl
- United States: Apple pie, Buffalo Wings, Fried Chicken, Hamburger, Hot Dog, Corn Dog, Macaroni and Cheese, Doughnut
- Hawaii: Poi, Saimin, Loco Moco, Poke
- Puerto Rico: Arroz con gandules, Lechon, Mofongo
- United States Virgin Islands: Fish and Fungi
- Uruguay: Asado, Chivito
- Uzbekistan: O'sh (pilaf)
- Vanuatu: Lap lap
- Venezuela: Pabellón criollo
- Vietnam: Ph?, Bún bò Hu?, Bò kho
- Yemen: Kabsa, Haneeth, Saltah, Mandi (food)
- Zambia: Nshima
- Zimbabwe: Sadza
Drink
National liquors
A national liquor is an alcoholic drink considered a standard and respected adult beverage in a given country. While the status of such drinks may be informal, there is usually a general consensus in a given country that a specific drink is the national beverage or "most popular liquor".
See also
- Index of sociology of food articles
- Traditional food
References
Source of the article : Wikipedia
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