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National dish

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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:


National dish List of National Dishes Around the World
  • 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 dish Does America Have A National Dish travelfoodanddrinkcom

    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.

    National dish What is a national dish Read our definition here

    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.

    National dish Ultimate Ropa Vieja The National Dish of Cuba The Daring Gourmet

    What is the national dish of india india answers

    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.

    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
  • 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
  • Benin: Kuli Kuli
  • Bermuda: Bermuda fish chowder
  • Bhutan: Ema datshi
  • Bolivia: Salteñas
  • Bosnia and Herzegovina: Bosnian pot, Ćevapi
  • 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
  • Chad: Boule
  • Chile: Empanada, Pastel de choclo
  • China: Peking Duck, noodles (such as lo mein, chow mein and lamian), fried rice, dumplings
  • Hong Kong: Char siu, dim sum
  • Macau: Minchee
  • Colombia: Sancocho, Ajiaco, Bandeja paisa,
  • Comoros: Langouste a la Vanille
  • Costa Rica: Gallo pinto
  • Croatia: Zagorski Štrukli, Mlinci, Brudet, Kulen, Istrian stew
  • Cuba: Ropa vieja, Moros y cristianos
  • Cyprus: Fasolada
  • Czech Republic: Vepřo knedlo zelo (roast pork with dumplings and sauerkraut), Svíčková
  • 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
  • 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
  • Eritrea: Zigini with injera, Gored gored
  • Estonia: Verivorst with Mulgikapsad (sauerkraut stew)
  • Ethiopia: Wat with injera, Fit-fit
  • Fiji: Fijian Kokoda
  • Finland: Karjalanpaisti, Mämmi, Sautéed reindeer
  • France: Crêpe, Pot-au-feu, Macarons, Bisque
  • Gabon: Poulet Nyembwe
  • Gambia: Benachin
  • 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: Diri ak djon djon
  • Honduras: Baleada, Carne asada, Sopa de caracol
  • Hungary: Gulyás, Lecsó
  • Iceland: Hákarl, Þorramatur
  • India: No officially anointed national dish;. See here for a survey of important dishes from various states.
  • Indonesia: Tumpeng (official), Sate, Soto, Nasi goreng, Gado gado
  • Iran: Abgoosht Chelo kabab, Ghormeh sabzi
  • Iraq: Samak masgouf, Kleicha
  • Ireland: Irish stew, Colcannon
  • Israel: Meorav Yerushalmi, 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: Tavče Gravče
  • Madagascar: Romazava
  • Malawi: Nshima
  • Malaysia: Nasi lemak, Satay, Laksa, Roti canai
  • Maldives: Garudhiya
  • Mali: 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: Mole poblano, Chiles en nogada
  • Federated States of Micronesia: Bat soup
  • Moldova: Mămăligă, Sarmale, Mici
  • Monaco: Barbaguian
  • Mongolia: Buuz
  • Montenegro: Kačamak, Raštan
  • Montserrat: Goat water
  • Morocco: Couscous, Tagine
  • Mozambique: Frango
  • Namibia: Süßer Hirsebrei
  • Nauru: Coconut fish
  • Nepal: Dal bhat
  • Netherlands: Stamppot, hutspot
  • New Zealand: Bacon and egg pie, lamb, pavlova
  • Nicaragua: Gallo pinto (official), Churrasco (skirt steak; unofficial)
  • Niger: Djerma Stew, Rice
  • Nigeria: Fufu and Egusi soup
  • North Korea: Kimchi, Naengmyeon, Bulgogi, Bosintang
  • Norway: Fårikål
  • Oman: Shuwa
  • Pakistan: Biryani, 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
  • Poland: Bigos, Pierogi, Kotlet schabowy, Żurek, Gołąbki
  • Portugal: Cozido à Portuguesa, Bacalhau
  • Puerto Rico: Arroz con gandules, Lechon, Mofongo
  • Qatar: Machboos
  • Republic of the Congo: Poulet Moambé, Yassa
  • Romania: Mămăligă, Sarmale, Mici
  • Russia: Pelmeni, Shchi, Kasha, Pirogi, Pirozhki
  • Republic of Tatarstan: Öçpoçmaq
  • Tula, Russia: Tula gingerbread
  • Saint Kitts and Nevis: Saltfish
  • Saint Lucia: Green fig and salt fish
  • Saint Vincent and the Grenadines: Roasted breadfruit and fried jack fish
  • Samoa: Palusami
  • San Marino: Torta Tre Monti
  • Sao Tome and Principe: Palm oil stew
  • Saudi Arabia: Kabsa, Saleeg
  • Senegal: Thieboudienne
  • Serbia: Ćevapčići (grilled minced meat sausages), Pljeskavica (meat patty), Ražnjići (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 halušky
  • Slovenia: Ajdovi žganci, Belokranjska povitica, Obara
  • Solomon Islands: Poi
  • Somalia: Canjeero with goat stew, Lahoh, Gashaato (coconut confection)
  • South Africa: Bobotie
  • South Korea: Kimchi, Bibimbap, Galbi, Ramyeon
  • Spain: Tortilla española
  • Andalusia: Gazpacho
  • Asturias: Fabada asturiana
  • Balearic Islands: Tombet, ensaïmada
  • Basque Country and Navarre: Marmitako, Chistorras
  • Canary Islands: Sancocho, Papas arrugadas
  • Catalonia: Pa amb tomaquet
  • Castile and León: Lechazo asado
  • Galicia: Empanada, Polbo á feira, Caldo gallego
  • Madrid: Cocido madrileño, patatas bravas
  • Valencian Community: Paella
  • Sri Lanka: Rice and curry
  • 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
  • Tajikistan: O'sh (pilaf)
  • Tanzania: Ugali
  • Thailand: Pad Thai, Tom Yum Goong
  • 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
  • England: Beef (especially roast beef and corned beef), Pudding (usually Christmas plum pudding), Sunday roast
  • Cornwall: Cornish pasty
  • Northern Ireland: Ulster fry
  • Isle of Man: Skeddan jiarg
  • Scotland: Haggis
  • Wales: Cawl
  • United States: Apple pie, Buffalo Wings, Fried Chicken, Hamburger, Hot Dog, Macaroni And Cheese
  • Hawaii: Poi, Saimin, Loco Moco, Poke
  • United States Virgin Islands: Fish and Fungi
  • Uruguay: Asado, Chivito
  • Uzbekistan: O'sh (pilaf)
  • Vanuatu: Lap lap
  • Venezuela: Pabellón criollo
  • Vietnam: Phở, Bún bò Huế, Bò kho
  • Yemen: Saltah
  • Zambia: Nshima
  • Zimbabwe: Sadza
  • 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".

    National dish


    National dish Wikipedia