Best Thing to Eat in Every Country on Earth

Fancy a feast? Let your tastebuds determine your next trip and explore what we believe is the best food in every country on Earth.

Whether it’s your goal to visit every country in the world or to simply sample the food each considers its national dish, we have spent hours salivating over all the must-try dishes.

While some places have tried-and-true recipes that stem from limited options, others have foods influenced by a conflux of explorers, colonists and ex-pats. You may be surprised to learn how many of the most faraway locales share the same tastes you do: Comfort food is a uniting commonality.

There are many countries to visit, so we’ll get right to our list of the very best thing to eat in every single country on Earth. (Warning: You may want to eat before you begin!)

China: Peking Duck

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Population: 1.43 billion

Of course rice dishes are plentiful across the giant country of China, but if there is one must-try-in-your-life food in the nation (or really, anywhere), it’s the Peking duck.

Originally created during the Ming dynasty, this delicacy hinges on two key steps. Step 1: Pump the duck with air so the skin separates from the meat. Step 2: Roast it until the skin becomes thin and crisp. A sweet bean sauce often provides accompaniment.

If there’s a more perfect dish than this, we know not what it is.

*Our list of nations is per the UN. Countries are organized from most to least populated.

India: Khichdi

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Population: 1.37 billion

There isn’t a national dish of India, as its various regions can be so different and enjoy their own flavors. But one of the most popular dishes in the country is khichdi. This rice and lentils meal varies by region in terms of ingredients, with ghee and tamarind often making an appearance. It pairs particularly well with an omelet.

Khichdi is such a staple that it is often the first solid food enjoyed by infants.

Other names: Khichadi, Khichuri

United States: Apple Pie

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Population: 329.1 million

Barbecue, hot dogs and hamburgers are commonly associated with the U.S., but nothing says American like good old-fashioned apple pie!

Americans have their favorite apple types for fillings, and no one way is wrong. In any case, the pie typically features sugar and cinnamon in a flaky crust that, when cooked right, melts in your mouth.

Eat it hot or cold, with or without ice cream. Whatever you do, just eat it.

Indonesia: Nasi Goreng

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Population: 329.1 million

Nasi goreng is similar to fried-rice dishes found across Asia, but is a bit thicker and sweeter. Using a soy sauce that is, as its name implies, more like ketchup (kecap), the rice gets filled with pickled cucumbers, acar and carrots.

It is often topped with a fried egg, a touch that very much works.

Other name: Fried rice

Pakistan: Nihari

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Population: 216.6 million

What is it about stews that we love the world over? The first stew on our list is just one of what will be many across the world. Easy to make and incorporating multiple ingredients, stews are definitely comfort foods from Africa to Asia, South America to North America and Europe to Australia.

In Pakistan, people go gaga over nihari, a shank meat stew with lamb, mutton, goat, chicken or beef, cooked with masala, ginger, fennel and onions. It’s a hot dish mostly made with beef, and a must-try when dropping into the Asian nation.

Brazil: Feijoada

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Population: 211 million

Bean and rice dishes are a staple in South America. In Brazil, the national dish is feijoada, a black bean and meat stew delicacy that delivers the goods.

Most times, the meat is beef tongue or pigs ear, tail or feet, but sometimes fish is the main ingredient — anything that’s cheap that can be flavored by the beans will work.

While many countries have similar dishes, feijoada’s flavors differ based on the amount of seasoning and spices used.

Nigeria: Jollof Rice

Linda Xiao / Food 52

Population: 201 million

Rice dishes are especially popular in Asia, the Middle East and parts of Africa. Jollof is a popular one-pot dish found in numerous African nations, varying slightly by country. It’s good no matter where you try it.

In Nigeria, the rice is mixed with tomatoes, tomato paste, onions and the meat of cow or goat for a yummy concoction of flavors.

Other names: Benachin, Ceebu Jen, Zaame, Riz au Gras

Bangladesh: Hilsa Curry

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Population: 163 million

Is it any surprise that the national dish of Bangladesh is Hilsa curry? Made with a type of herring known as Hilsa fish, this curry of yogurt and poppy seeds is one of the most popular dishes in the Asian country located on the Bay of Bengal (where the fish is abundant).

Other name: Ilish Machher Jhol

Russia: Pelmeni

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Population: 163 million

In a country that extends 5,600 mile from east to west, there is one thing its people can agree on: pelmeni. This dumpling meal, said to originate in Siberia, is a staple of the cuisine of Russia. The dumplings are filled with ground beef, chicken or pork and served with sour cream. Perfection.

Mexico: Chilaquiles

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Population: 127.6 million

Yup, corn tortillas are popular in Mexican dishes, especially chilaquiles, featuring fried corn tortillas cooked in salsa. This breakfast dish gets topped with queso fresco or creme fraiche. It can be made with red or green salsa and sometimes includes avocado pieces, as well. (Fun fact: Its colors are those of Mexico’s flag!)

Japan: Sushi

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Population: 126.9 million

Sushi is synonymous with Japan and millions around the world have the country to thank for creating this healthy and delicious dish in the mid-1800s. Using vinegared rice wrapped in thin sheets of seaweed, cucumber, shiso or soy paper leaves, sushi isn’t always a fish dish; it’s anything rolled with the rice, from veggies to meats to, yes, raw fish (sashimi).

In any case, it’s traditionally dipped into soy sauce and, for a kick, a hint of wasabi.

Ethiopia: Doro Wat

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Population: 112.1 million

A traditional staple of every family growing up in Ethiopia is wat, a stomach-filling stew jam-packed with beef, lamb, chicken and spices (including berbere and niter kibbeh).

Hard-boiled eggs are also a prominent feature of this dish that is served year-round.

Other names: Wot, Wet, Tsebhi

Philippines: Adobo

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Population: 108.1 million

A way of cooking introduced by the Spanish and Portuguese led to adobo, a traditional Philippine dish. Chicken or pork are marinated and cooked in white vinegar, soy sauce, garlic, peppercorns and bay leaves, then poured over rice for a flavorful combination.

Other names: Carne de Vinha d’Alhos, Adobar

Egypt: Koshari

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Population: 100.4 million

This classic street food can be found everywhere in Egypt. And we mean everywhere! The mixture of rice, pasta and beans known as koshari gets topped with a spicy, yet sweet, creamy tomato sauce. The dish originated in India as khichri and was brought to Egypt with the British.

Other names: Koshary, Kushari

Vietnam: Pho

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Population: 96.5 million

We’re not saying it’s impossible to avoid pho when in Vietnam, but you do have to try pretty hard as it is sold and eaten everywhere. Simply noodles and broth with seasoning and a choice of beef, vegetables, seafood or all of the above, pho proves simple is often best.

Dare you not to try it.

Democratic Republic of the Congo: Poulet a la Moambe

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Population: 86.8 million

In the DRC, this stew-like dish is nothing fancy, but packs in the flavor. The meal features a mix of chicken, spices and (hence the name) a palm butter called moambe. Enjoy it with Congolese rice, fried plantains and/or saka saka (crushed and boiled cassava leaves) for an authentic taste of the Congolese culinary scene.

Germany: Sauerbraten

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Population: 83.5 million

It’s not a sausage that is the national dish of Germany but another comfort food: sauerbraten. This pot roast, most often made with beef, is marinated and slow-cooked until tender, then served in its own sweet-and-sour gravy of ingredients. More, please.

Turkey: Lukum

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Population: 83.4 million

We could tell you about Turkish doner kebabs, which are seasoned rotisserie meats thinly sliced into pita (gyros in Greece), but instead let’s focus on the lukum, otherwise known as Turkish delight.

These delightful sugar-cube treats are confections that come filled with chopped pistachios, dates and walnuts, bound by gel and topped with powdered sugar. Other varieties include rosewater, orange and lemon.

Iran: Chelow Kabab

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Population: 82.9 million

More than just a meaty kebab, Iran’s national dish is the meal of kebab served with a saffron Persian rice. Iranian kebabs are made with ground lamb or beef and mixed with chopped onions and parsley. It’s a humble dish, but often the best ones are.

Other name: Chelo-Kabab, Kubide, Koobiedeh

Thailand: Tom Yam Goong

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Population: 69.6 million

Thailand’s spicy and sour soup, Tom yum, is a popular dish that reflects the great flavors of the country. “Tom,” which is the process of boiling water, and “yam,” which is a spicy, sour salad, create, ta-da! Spicy, sour soup!

Tom yum often features seafood like shrimp and oysters and swims in fish sauce, lime leaves and evaporated milk to make it as creamy as desired. (FYI, if you add coconut milk, the soup becomes Tom kha.)

Other name: Tom yum

France: Pot-au-feu

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Population: 65.1 million

Of all of the foods you can imagine being the national food, from croissants to baguettes to chicken cordon bleu to coq au vin, it is pot-au-feu that French people most enjoy.

This hearty beef stew has been described by celebrated chef Raymond Blanc as “the quintessence of French family cuisine.” Specific versions vary by province and household. Pretty much every French person will tell you their family makes it best. (And who are we to argue?)

Other name: Beef stew

Italy: Bolognese

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Population: 60.6 million

Of all the pasta dishes that are eaten in Italy, bolognese is one of the most popular. Forget pasta with meatballs; this flat tagliatelle pasta topped with a meaty ragu practically guarantees meat in every bite.

South Africa: Bobotie

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Population: 58.6 million

Speaking of meat, South Africans love this ground-beef dish that was brought to the country by Asian ex-pats. Meat minced with spices, curry powders and herbs is mixed with dried fruit, such as apricots, in a large casserole dish. An egg and milk mixture tops the ingredients before the whole thing is baked to perfection.

While not the national dish — that would be a stew called doro wat, which you’ll find on this list under Ethiopia — this is popular and delicious.

Tanzania: Mandazi

Judy Wanderi

Population: 58 million

This fluffy fried bread is not as sweet as a donut, but is just as yummy. (No small feat.)

Found in restaurants and as street food, mandazi are snack foods that are often served with tea, although they can be used as dipping breads as well.

Myanmar: Mohinga

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Population: 58 million

Rice grows in abundance in Asia, which is why it is a key ingredient in many dishes. In Myanmar, located on the Bay of Bengal, rice is the heart and soul of the national dish, mohinga.

Served in a fish and shallot broth, rice noodles are paired with hard-boiled eggs in this meal Burmese people love (and you will too). Banama blossoms and tree stems add crunch.

England: Bangers and Mash

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Population: 56 million

Meat dishes are especially popular across England, along with fish and chips (fried fish with French fries), but one pub favorite is a favorite of ours, as well: bangers and mash. This simple dish features sausage (the banger) and mashed potatoes (the mash).

It is often accompanied by fried onions in gravy and a side of peas. (Something in the dish should be healthy, right?)

*Note: Though the UN recognizes the United Kingdom as a whole, we’re highlighting the dishes of England, Wales, Scotland and Northern Ireland separately, since they’re so distinct.

Kenya: Nyama Choma

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Population: 52.6 million

This meal of roasted goat meat, eaten with fingers and akin to a barbecue pork rib, is often served with ugali (a maize-flour porridge) and is a staple of both street-food vendors and restaurants.

Republic of Korea (South Korea): Kimchi

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Population: 51.2 million

You’ll find kimchi in every Korean restaurant. Just as potatoes are a popular side dish in the U.S., Koreans enjoy this fermented cabbage and radish dish.

Salted and seasoned with spring onions, ginger, garlic and Korean chili pepper (gochugaru), with salted seafood (jeotgal) mixed in, you’ll have to try it at least once.

Other names: Kimchee, Gimchi

Colombia: Bandeja Paisa

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Population: 50.3 million

People from the Colombian region of Antioquia are called “paisas,” hence the name of their most popular dish: bandeja paisa. Bandeja means “platter” and it certainly describes this feast of food, which was meant to provide workers in the field with an entire day’s nourishment. It includes red beans, rice, ground beef, plantain, avocado, chorizo, deep fried pork belly and fried eggs. It’s a ton of calories but it’s amazingly delicious.

Other names: Bandeja antioquena, bandeja de arriero, bandeja montanera

Spain: Paella

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Population: 46.7 million

The national dish of Spain probably doesn’t surprise you, as paella is renowned across the U.S. and the world. Spain’s answer to a one-pot rice dish is cooked in a large, shallow pan that gives it its name. A recipe from Valencia, the dish traditionally used meat such as rabbit and chicken, but has since morphed to include seafood versions as well.

Meats are cooked with the rice and beans and seasoned with red pepper flakes, saffron, rosemary or any spice the chef desires to make the paella his or her own.

Argentina: Asados

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Population: 44.8 million

Argentinian steakhouses are renowned the world over, and as such asados is a must when visiting the South American country. Basically, asados is a variety of grilled meats, including steak, sausages and barbecued ribs — a carnivore’s feast!

Other name: Barbecue

Uganda: Matoke

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Population: 44.3 million

The people of Uganda offer matoke, an unripened type of banana similar to a plantain.

Once cooked, matoke is mashed. It can then be eaten alone, but it works best in a stew. Ugandans fry onions, green and hot peppers, tomatoes and garlic together and then simmer them with the bananas and beef to create a filling meal.

Other name: Matooke

Ukraine: Salo

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Population: 44 million

Ukraine may have changed hands over the course of time, but the one constant has been its salo. This Slavic dish of cured pork in thick slices is served cold. (This is not bacon!)

Take the cold slices and top them with garlic, pickles and onions for a fatty bite and do as the Ukrainians do — follow it with a shot of vodka!

Algeria: Couscous

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Population: 43 million

Couscous may be known in other parts of the world, but in Algeria it is considered a national dish. Steamed semolina pasta bits are topped with spices, vegetables and sometimes meats (though often, this is served as a side to separate meat dishes).

Other names: Kuskus, Seksu

Sudan: Aseeda Dukun

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Population: 42.8 million

Porridge may not seem to be a typical national dish, but in Africa, it is found again and again. The main ingredient of the porridges you will see across Africa is maize, or corn. However, in Sudan, aseeda dukun is a porridge of wheat. (Although maize can be used as well.)

It’s not really very flavorful; instead, it is eaten with meats and stews to absorb the flavors they hold.

Iraq: Masgouf

Taste Atlas

Population: 39.3 million

Although most of Iraq is landlocked, the favorite dish of its people is made with the fresh-water carp found mainly in the Tigris River that runs through the nation. The fish is grilled with curry, lemon and tomato paste to create a meal dating back to Mesopotamian times.

Afghanistan: Kabuli Palaw

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Population: 38 million

The national dish of this Mid-Eastern nation is a steamed rice pilaf made with raisins and carrots. This side dish becomes a full dish when lamb is added to the mix. Some add melon and pomegranates to it, as well, for a delicious sweet kick.

Other names: Pulao, Palau, Palaw, Kabli Pulao, Quabili Palaw, Qabili Palau

Poland: Bigos

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Population: 37.9 million

Have you noticed a trend in national dishes being easy-to-make, one-pot “pheasant” foods? The trend continues in Poland, where bigos, “hunter’s stew,” is the dish du jour. You don’t need game meat for this hunter’s stew, however. The Polish use pork and veal meat stewed with cabbage, kielbasa sausage, tomato paste, onions, mushrooms and carrots.

Canada: Poutine

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Population: 37.4 million

Although it may not be entirely accepted across Canada as the national dish (nor is maple), poutine has become beloved among locals and out-of-towners alike since first being introduced in Quebec.

Taking French fries and swamping them in gravy with cheese curds, traditional poutine is messy and delish. Some like to add barbecue chicken or pork, while others go for Buffalo-style meats.

Our advice? Start with the original and sample many, as gravies differ by chef.

Morocco: Couscous

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Population: 36.5 million

Just like its neighbor, Algeria, the national dish of Morocco is couscous. In fact, more people associate this with the country than any other nation. The steamed semolina balls are often cooked with spices, vegetables and dried fruit, and even make appearances in salads.

Saudi Arabia: Al Kabsa

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Population: 34.3 million

The origin of the rice dish serving as the national food of the Arabian peninsula, Saudi Arabia’s kabsah is similar to what you’ll find in Qatar, Bahrain and Kuwait. Basmati rice is cooked with whole chicken, saffron, tomatoes and carrots but may also include raisins, olives and pine nuts or cashews.

Other names: Kabash, Machboos, Machbus

Uzbekistan: Shurpa

Mom’s Dish

Population: 33 million

Meat is big in Uzbekistan, where fatty pieces of beef and mutton are used in a soup known as shurpa. As stews go, this one has all the fixings you know and love, including potatoes, carrots, tomatoes, onions and peppers.

Other names: Shurva, Shorva

Peru: Ceviche

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Population: 32.5 million

Peru’s national dish is the marinated-fish specialty known as ceviche. It makes sense when you consider there are 1,500 miles of coastline along the Pacific Ocean here.

Peru uses lemon and potatoes in its ceviche, and celebrates the dish with a national holiday!

Malaysia: Nasi Lemak

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Population: 31.9 million

“Nasi lemak” translates to “rich rice,” which is fitting, as this rice dish is indeed rich (in the best possible way). Featuring rice cooked in coconut milk, it can be served with meats, peanuts, veggies, seafood, a hard-boiled egg and, if you want a kick, a chili-based sauce called sambal. Spicy, savory, sweet — all flavors typically make an appearance.

It’s traditionally eaten at breakfast, but may be consumed any time of day. (Or multiple times in a single day!)

Angola: Muamba de Galinha

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Population: 31.8 million

Another stew makes its appearance in Angola. This version showcases chicken, comes flavored with garlic, chili and vegetables, and is cooked in palm oil. It’s hard to say if it’s the best stew on the planet, but it certainly makes a strong showing.

Ghana: Fufu and Goat Light Soup

Recipes Around the World

Population: 30.4 million

In the African country of Ghana, this dish combines two great foods that taste better together: fufu (a cassava and plantain paste) and a spicy tomato soup with goat’s meat.

Other names: Foutou, Foufou

Mozambique: Peri-Peri

Chili Pepper Madness

Population: 30.4 million

Mozambique is heavily influenced by the Portuguese colonists and peri-peri, meaning “spicy-spicy,” is how the people like their food. Using the sauce for shrimp, chicken or meat, the spicy sauce of red wine vinegar, red bell peppers, Paprika and garlic is the country’s version of hot sauce.

Yemen: Saltah

Population: 29.2 million

A staple in Yemen is saltah, another hearty stew found in the Middle East. The meal begins with a lamb or meat stew called maraq and fenugreek froth (which tastes a bit like maple syrup). Then chili peppers, garlic and herbs are mixed with tomatoes to create a salsa called sahawiq, which gets stewed into the broth.

From there, cooks may add rice, potatoes, eggs, okra or other ingredients to make it a dish that fills the belly.

Nepal: Dal-bhat-tarkari

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Population: 28.6 million

In Nepal, as well as India and Bangladesh, a popular dish of steamed rice and cooked lentils is Dal bhat. Bhat, which means boiled rice, is mixed with tarkari, a spicy vegetable curry. This hot, hot, hot curry often includes ginger, coriander, cumin, turmeric, chili powder and garlic seasoning. with red lentils, onions and tomatoes. The broth is mixed with rice and veggies for dipping.

Venezuela: Pabellon Criollo

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Population: 28.5 million

South Americans love their beef, and this very much includes Venezuelans, who eat pabellon criollo as their beloved traditional dish.

A rice and beans meal, it comes served with shredded beef steak that’s been cooked in a tomato sauce with red bell peppers. Don’t forget the side of plantains!

Madagascar: Romazava

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Population: 27 million

If you’re lucky, you’ll have a chance to try this national dish more than once, as every chef adds their own flair to romazava. A mix of meats like beef, chicken or pork with onions, tomatoes, garlic and spinach, romazava is cooked together and then served over rice.

Cameroon: Ndolé

Arousing Appetites

Population: 25.9 million

In the central African nation of Cameroon, the locals take their land-yielding plants and the Atlantic Ocean’s bounty of shrimp and prawns to create ndolé.

This national dish gets its name from ndoleh, an indigenous plant with bitter leaves. Spices and nuts are stewed with the leaves, which can be served with prawns or, if a family prefers, goat.

Cote d’Ivoire (Ivory Coast): Fufu

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Population: 25.7 million

Once again, fufu appears as a national dish in an African country. In the Cote d’Ivoire, this sticky dough made of plantains or yams gets seasoned with a sauce call kedjenou, made with vegetables. It often includes chicken, as well.

Although it may look messy, this dish is eaten with the hands.

Other names: Foutou, Foufou

North Korea: Kimchi

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Population: 25.7 million

Although North and South Korea may seems worlds apart when it comes to their politics and freedoms, they are neighboring countries with many similarities, one being a love for kimchi. As in South Korea, North Koreans use cabbage, cucumber, scallions and radish to soak up the spicy flavor added.

Other names: Kimchee, Gimchi

Australia: Roast Lamb

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Population: 25.2 million

Australians recently took a vote to determine its national dish and declared roast lamb to be the winner, barely eking out meat pie. Either way, it’s safe to say the countrymen of this continent-country really like their meat.

Niger: Djerma Stew

Who Noms the World

Population: 23.3 million

Many of the spices of Africa can be found in djerma stew, a chicken stew with curry, rice, peanut butter, garlic, red bell peppers, plantains, tomato and garlic. It sounds like a crazy combination of flavors, but that’s precisely what makes it so good.

Its closest relative is Chad’s courgettes with peanuts, which makes sense, considering the landlocked countries are neighbors in Northern Africa.

Sri Lanka: Rice and Curry

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Population: 21.3 million

The island-nation of Sri Lanka, off the southern tip of India, shares its neighbor’s passion for rice and curry dishes. Sri Lankans like their curries hot, often tempered with sweet and sour touches. The broth-like curry is made with coconut milk, and usually accompanies meat or fish.

Not a day goes by when you won’t find rice and curry on a local menu. The choice of meats and level of sweetness or heat is up to you.

Burkina Faso: Riz au Gra

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Population: 20.3 million

The landlocked West African country known as Burkina Faso is another nation that likes its one-pot dishes. Riz au gras, or “fat rice,” is a rice and meat stew that encompasses chilies and tomatoes.

Every family — and chef — makes it their own way. Some may use fish instead of meat, while others may add eggplant or carrots. In any case, the rice is always the main and most important ingredient.

Mali: Capitaine Sangha

Salam Namste India

Population: 19.7 million

The landlocked Mali enjoys fish not from its many lakes but from the Nile River, nowhere near the West African nation. Nile perch is a freshwater fish that, in this street-food staple, comes served with rice and fried bananas, spiced up with hot chili.

Romania: Sarmale

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Population: 19.4 million

What may look like enchiladas are actually the traditional cabbage rolls of Romania. Sarmale utilizes sour cabbage to hold ground pork, onion and seasoning. Rolled and cooked in a Dutch oven filled with sauerkraut juice, bay leaves, peppercorn, bacon and tomatoes, the result is a dish often shared on special holidays and events.

Chile: Curanto

International Cuisine

Population: 19 million

And here we have another stew topping a nation’s list of foods.

In Chile, curanto is a party dish, as it basically takes every single seafood and meat one can get their hands on to create a huge pot of stew. This feast is filled not only with seafood and beef, but with fruits and vegetables as well. The name means “hot stones” since the dish is cooked over a pit of hot stones. But it might as well mean “everything but the kitchen sink!”

Malawi: Nsima

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Population: 18.6 million

Malawi’s version of the aforementioned maize porridge is called nsima. Cooked maize is made into patties and served with different sauces to add flavor.

Other name: Ugali

Kazakhstan: Besbarmak

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Population: 18.5 million

This national dish of Kazakhstan is eaten with the hands, which is why it is called “five fingers.” Besbarmak boils a number of meats, onions and thin, rectangular pasta in a broth. While the meat may be lamb or beef, it is often made with horse and camel. (Maybe it’s best not to ask which meat was used when sampling the meal.)

Zambia: Chikanda

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Population: 17.9 million

You could eat the mazie porridge of Zambia (called nshima), just like in any other African nation. Or, you could be adventurous and go for the fried caterpillars (known as ifinubala) or flying ants (called inswa).

But perhaps the better option is to try the chikanda, a vegetarian loaf. It consists of peanuts, chilis, wild orchid tubers and baking soda and is served hot or cold. (Seems safer than the ants.)

Guatemala: Pepian

Rudy Girón / Antigua Daily Photo

Population: 17.6 million

Guatemala’s take on hearty stew is slow-cooked with meats, tomato, Poblano pepper, onion, potato and pumpkin and cumin seeds. It’s just one of the many stews and soups found in a country that prides itself on great versions of both.

Ecuador: Ceviche

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Population: 17.4 million

You’ll find ceviche in many countries near the Equator of the Western Hemisphere, including Ecuador. Made with seafood, red onions, tomatoes, cilantro and lime, some eat this cooked while others like it raw. (Either way, you can’t really go wrong!)

Netherlands: Hollandse Nieuwe

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Population: 17.1 million

Herring is a staple to the Dutch, and herring preserved in a vinegar pickle brine becomes hollandse nieuwe, a popular dish in the Netherlands. The herring runs in the summer, and herring feasts are big throughout the Netherlands, particularly on flag day, Vlaggetjesdag.

How you take the herring is up to you, as it doesn’t matter how it is prepared, just as long as it is devoured!

Syria: Kibbeh

Maureen Abood

Population: 17.1 million

Syria’s staple dish is kibbeh, a meatball-like meal popular throughout the Middle East.

The balls are made with the ground meat of beef, goat, lamb or camel, plus plenty of spices and minced onions, and then are most often fried. Some eat the patties raw, which is then called kibbeh nayeh. This version is served with mint leaves, drizzled with olive oil and eaten with pita like hummus.

Other name: Kubba

Cambodia: Fish Amok

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Population: 16.5 million

Filled with palm trees and bordering the Gulf of Thailand, Cambodia’s national dish combines fish and coconut. This curry-based meal actually uses freshwater fish instead of fish from the bay, and mixes in chili, tumeric, lemongrass and coconut milk.

It’s popular in neighboring countries, as well, including Thailand and Laos.

Senegal: Thiéboudienne

Population: 16.3 million

Senegal’s national dish is the same thiéboudienne enjoyed in many West African nations, including Algeria and Mauritania. Prepared in one pot with tomato sauce, rice and fish, the dish was invented in the 19th century and is served with vegetables like cassava, eggplant, carrots and pumpkin.

Its name means “the rice of fish” and the one-pot meal’s spices make it extremely flavorful.

Other names: Chebu Jen, Tiep, Thieb, Ceebu Jen

Chad: Courgettes with Peanuts

Food 52

Population: 15.9 million

When you are landlocked in north-central Africa, you turn to your own crops to create yummy foods. Chad takes fried squash and onions, mixes them with spices and garlic, and adds chopped peanuts to create its signature (and delightful) stew.

Other name: Peanut and Squash Stew

Somalia: Sambusa

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Population: 15.4 million

Fried or baked, the pastry of sambusa is filled with spiced meats or lentils with potatoes, onions and peas — an African version of a pot pie! Although there is a bit of everything inside, sambusas are eaten as snacks and work great as takeaway dishes.

Triangular in shape, different countries have similar versions in cone or half-moon shapes.

Zimbabwe: Nhedzi Soup

In the Classroom

Population: 14.6 million

We’ll skip the maize porridge of Zambabwe (sadza) and highlight the nhedzi as a specialty to be enjoyed. This wild mushroom soup is most often found served up in the homes of locals, so if you want to try this savory treat in a creamy base, make some native friends!

Guinea: Poulet Yassa

Wikimedia Commons

Population: 12.8 million

Local chicken is made moist with the help of a savory onion and lemon marinade in this dish that, while most closely associated with Senegal, is eaten prolifically in nearby Guinea as well.

Rwanda: Brochettes

A Foodies Collective

Population: 12.6 million

Skewered meat works well for street food, and in Rwanda, it also works well anywhere there is an open grill. Goat, beef, chicken, pork or fish is skewered and grilled, with any combination of vegetables and fruits used to add sweet and spiciness.

Other name: Kebabs

Benin: Kuli-Kuli

Wikimedia Commons

Population: 11.8 million

The people of the West African nation of Benin dig these fried fritters made from mashed ground nuts (typically peanuts). The dish isn’t complicated, but it provides satisfying sustenance. And can you ever really go wrong with fried food?

Tunisia: Brik

196 Flavors

Population: 11.7 million

Northern African nations all love kosksi, otherwise known as couscous. It’s the national food of Tunisia, as well. You’ll give it a try, sure, but if you visit Tunisia, try brik when you spot it on the menu. The second course of Ramadan, brik is a pastry filled with egg, tuna fish and parsley. You may find other stuffings available, including cheese in the shell that is folded into a triangle.

Burundi: Mealie

Rooted in Dirt

Population: 11.7 million

The people in East Africa’s Burundi enjoy a porridge known as mealie.

This is the same corn-meal dish that was brought to the Caribbean, eventually evolving into fungie and similar favorites.

Other names: Fu-Fu, Pap, Mielie

Belgium: Moules-frites

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Population: 11.5 million

You thought it would be the Belgian waffle, didn’t you? The actual food-of-choice for Belgians is a heaping plate of moules-frites, mussels paired with French fries.

Small muscles are steamed in wine, garlic and shallots then served with or over fries, which can be used to soak up the garlic and wine broth left over. Waste not, want not!

Other name: Mussels and French fries

Bolivia: Salteñas

Opinion

Population: 11.5 million

They say you can’t take it with you, but in Bolivia, you can. Salteñas are pastries filled with something meaty, such as beef, pork or chicken, that can be held (though a knife and fork are recommended).

Considered a mid-day snack, these are spicy yet sweet and may also have potatoes and peas inside their chewy crust.

Cuba: Ropa Vieja

Cuban Recipes

Population: 11.3 million

The literal name of Cuba’s national dish translates into “old clothes,” but don’t let that put you off. A dish that originated in Spain, ropa vieja uses flank steak in a peppery tomato sauce to create a rich and spicy meal. Additional ingredients include black beans and white wine, all slow-cooked and simmered so the meat becomes so tender it can be pulled or shredded. The dish is served, not surprisingly, with a healthy helping of rice.

Haiti: Griot

Gourmetpedia

Population: 11.3 million

Pronounced “gree-oh,” Haiti’s pork dish is spiced with Scotch bonnet chilies and marinated in citrus before it’s cooked until tender. Then it gets fried and is served with an orange sauce and rice and beans. If beef or goat meat is used, the dish is called tasso.

South Sudan: Kuindiong

SBS

Population: 11.1 million

If you are offered kuindiong in South Sudan, welcome it with smiles. This special dish is prepared as a welcome for guests. Made of sweetened semolina, kuindiong is a dessert of the Dinka people. It combines the semolina with sugar, milk and yogurt, which is cooked until it becomes a thick pudding. A butter and yogurt concoction called miok is poured over the top for serving.

Dominican Republic: La Bandera

Sunrise Villa

Population: 10.7 million

Located on one half of the island of Hispanola in the Caribbean, the DR’s La Bandera is a dish many eat for lunch or dinner regularly.

As in many Hispanic nations, rice and red beans are a staple of this plate that also includes steak, adobo seasoning and a red sauce. It is named for the country’s flag, which features red and blue squares with a cross of white — the bean and meat make up the squares while the white rice is laid in the cross, just like the flag.

Czech Republic: Knedlíky

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Population: 10.7 million

Simply a boiled dumpling, knedlíky is made four different ways. You may go for the houskovy, which is made with soaked bread; bramborove, made with mashed potatoes; or syrove, made with cheese. Or you can keep it simple and have the plain yeast version.

Depending on if they’re made sweet or savory, with fruits or meats, the dumplings can be served as a side or dessert.

Other name: Dumpling, Knedle, Knodel

Greece: Moussaka

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Population: 10.5 million

Forget the gyro. When in Greece, sample the true national dish: moussaka. This hearty casserole is layered with eggplant and ground beef, then baked in a bechamel sauce. On top? A thick layer of cheese, because who doesn’t want melted cheese on their casserole?

Portugal: Bacalhau a Gomes de Sa

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Population: 10.2 million

Salted cod is the star of Portugal’s delicious national dish. Once the cod is dried and salted to make bacalhau a gomes de sa, it is seasoned and sautéed with potatoes and onions before being served with sliced hard-boiled eggs and black olives.

Jordan: Mansaf

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Population: 10.1 million

Lamb and rice are common ingredients in the Middle East. For Jordanians, the preferred combination is mansaf, which mixes the rice and cooked lamb with a dried yogurt sauce called jameed.

This Beduin food is made with goat or sheep’s milk wrapped in cheesecloth to make the yogurt, which adds sweetness to the dish. Nuts are then sprinkled on top.

Azerbaijan: Plov

196 Flavors

Population: 10 million

Bordering the Caspian Sea in Eastern Europe, Azerbaijan’s most popular dish is plov, a saffron rice pilaf cooked in a meat stock. It is often filled with spices, vegetables and meat, then cooked over an open fire in a cast-iron pot.

Other names: Rice Pilaf, Pulao, Palaw, Pilau

Sweden: Kottbullar med Graddsas

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Population: 10 million

The closest most Americans come to enjoying Sweden’s best cuisine is grabbing a bite at IKEA. Only the Swedish know how to make their kottbullar meatballs so addictive. Is it the creamy sauce? The hint of soy?

No matter, just eat them.

United Arab Emirates: Shawarma

The Spruce Eats

Population: 9.8 million

You’ll find many people in the trendy Mid-Eastern country of the United Arab Emirates enjoying shawarma. Join them and you’ll be sampling thinly sliced meats like goat, lamb and beef as well as poultry (including turkey). Top the meats with a garlic sauce or tahini, and feel free to eat atop warmed pita bread.

Other names: Chawarma, Shaurma, Showarma

Honduras: Plato Típico

Comidash Honduras

Population: 9.7 million

Like Colombia’s paisa, Honduras’ national dish is a feast. The plato típico features a mountain of beef, beans, tortillas, plantains, marinated cabbage, avocado and cream to provide a full day’s nutrients in one sitting.

Hungary: Goulash

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Population: 9.7 million

Any traveler to Hungary would be remiss if they didn’t sample Hungarian goulash just once. (And preferably many more times.)

This famous dish is more of a beef soup than a stew, with, of course, paprika heavily seasoning the base. Onion, tomato and garlic complete the dish meant to keep you warm during cold winters.

Other names: Gulás

Belarus: Draniki

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Population: 9.5 million

In Central Europe, the people of Belarus have taken a potato pancake and perfected it by stuffing it with meat. (A potato sandwich, perhaps?)

Draniki, often a breakfast food, uses floury potatoes, tuffs them with pork, then tops them with a dollop of sour cream.

Other names: Potato Pancake, Latkes, Raggmunk, Deruny, Boxties

Tajikstan: Qurutob

The Food Dictator

Population: 9.3 million

Travelers in Tajikstan should sample the nation’s qurutob. This vegetarian dish features the same combination of tomatoes, onions and cilantro found in Mexican pico de gallo, with the three veggies evoking Tajikstan’s flag. In this case, they’re mixed with a thick yogurt. For meat-lovers, lamb is an option.

Austria: Wienerschnitzel

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Population: 9 million

This dish’s name should be indicative that it’s Austria’s must-have food.

Wien’s (Vienna’s) schnitzel is a national dish featuring pork pounded so thin and flat that it may spill over your plate when served battered and fried with a squeeze of lemon. Top it with Lingonberry sauce for a dash of sweetness.

Other names: Country-Fried Steak, Scaloppini

Papua New Guinea: Mumu

What’s Cooking in Your World

Population: 8.8 million

A mumu in Papua New Guinea has nothing to do with an oversized dress but is, instead, an earth oven used for cooking. One of the islanders’ favorite recipes is cooked in a mumu and thusly has the same name.

Again, you’ll find an all-in-one meal of a meat and two produce — one of which will be a starch — to ensure anyone working all day will have the nourishment they need. The most common mumu is made of pork, sweet potato, rice and veggies.

Serbia: Gibanica

Mugi Coffee Bar

Population: 8.8 million

One of the many dishes found across Serbia is a pastry that fellow Balkan nations love, as well. Sour cream, ricotta, feta and/or cottage cheese is mixed with eggs between layers of filo dough to make a light and airy cake — it’s the Serbian version of cheesecake!

Switzerland: Raclette

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Population: 8.6 million

While Switzerland may be known for its fondue pots filled with decadent cheese, many visitors miss out on raclette, which offers the same wonderful cheese with a new twist.

A special grill cooks the cheese until it’s melted, after which it’s scraped off and used to accompany, often, potatoes or dried meats. This dish isn’t just savory — it’s also a lot of fun.

Israel: Falafel

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Population: 8.5 million

Israel is renowned for its falafel: deep-fried chickpea balls. The chickpeas are ground and seasoned and either eaten as is or stuffed into a pita as a sandwich.

Falafel is so popular, you can’t pass a street truck without seeing it on the menu. (Our advice? Order it every time.)

Togo: Djenkoume

Dining for Women

Population: 8.1 million

Maize is the common ingredient found in the kitchens of Togo — their popular porridge is known as akume — but for a different side of Africa, try maize as a fritter known as djenkoume.

These tomato cornmeal cakes are authentic to West Africa. Sautéed in red palm oil with traces of ginger and garlic, djenkoume is served often with chicken, with the juices of the cooked chicken poured over the cakes. Brilliant.

Sierra Leone: Saka Saka

Taste of Liberia

Population: 7.8 million

Central African nations, including Sierra Leone, make a filling and tasty stew using the ample tropical cassava plant growing in the region. While the root is used to make tapioca, the leaves get stewed into a soupy saka saka. Always served over rice, the ground leaves are cooked with peanut butter and shredded smoked chicken.

Other names: Mpondu, Pondu, Palava

Laos: Laap

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Population: 7.2 million

Skip the kale and go for mint-leaf salad instead when visiting Laos. Laap uses mint leaves, fish sauce, lime juice and chili with chicken, beef, duck or fish — but mainly pork — for a very different salad that many (locals and travelers alike) can’t get enough of.

Other name: Larb

Paraguay: Sopa Paraguaya

Temple University

Population: 7.2 million

Paraguay is one of many countries around the world to integrate corn into many dishes. Case in point? Sopa Paraguaya, which is created with corn flour, cheese, milk and pig fat or butter. Though the name denotes it as a “soup,” it is really a cheese cornbread. Call it whatever you want when it’s as good as this!

Bulgaria: Shopska Salad

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Population: 7 million

Made in the colors of the Bulgarian flag, this Balkan Peninsula nation takes pride in its dish: shopska salad. Combining cucumbers, tomatoes, red and green peppers, onions and feta cheese, the salad is entirely in white, green and red and is perfect on a hot, summer’s day.

Other name: Bulgarian salad

Lebanon: Kibbeh

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Population: 7 million

As in its larger neighbor, Syria, there’s no need for a sandwich when you have the portable and easy-to-eat kibbeh.

Here, the outside is made up of of bulgur wheat and onions, creating a shell for the paté-like center of ground beef (including lamb, camel or goat) and spices from the Middle East.

Other name: Kubba

Libya: Couscous

Kabylia

Population: 6.8 million

It borders Algeria and shares the same national dish: couscous. The dish is the same: semolina pasta, veggies and spices, served as a side to meat dishes. Or, add meat and make this an all-in-one-meal.

Other names: Kuskus, Seksu

Nicaragua: Gallo Pinto

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Population: 6.5 million

Latin cultures are connoisseurs of bean and rice dishes. Yet another example of this fact? In Nicaragua, black beans and white rice are paired with salsa and a hint of sweet bell peppers.

The resulting dish is speckled like a spotted rooster, the meaning of the dish’s name in English. It’s traditionally served at breakfast with eggs.

El Salvador: Pupusas

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Population: 6.5 million

Another dish popular across multiple Latin American countries is El Salvador’s national dish: pupusas. The country even celebrates National Pupusas Day every second Sunday of November!

Corn-flour tortillas stuffed with cheese, ground pork and fried lorocco flowers, pupusas are served with a sour cabbage salad and homemade tomato sauce.

Kyrgyzstan: Beshbarmak

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Population: 6.4 million

Formerly under the Soviet Union, Kyrgyzstan shares a national dish with nearby Kazakhstan: beshbarmak.

Turkmenistan: Pilav

Caspian News

Population: 5.9 million

Not to be confused with Turkey, Turkmenistan is nestled along the Caspian Sea. Its national dish, pilav, is exactly what its name suggests: rice pilaf.

Rice is cooked in a broth or butter and enhanced with spices, vegetables, dried fruit and/or meats — it really can be whatever a chef desires, although in Turkmenistan it consists of lamb, onions and carrots.

And yes, as it turns out those in Turkey love it, too.

Other names: Pilaf, Pilau, Plov, Pilaw

Singapore: Hainanese Chicken Rice

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Population: 5.8 million

It’s hard to miss Hainanese chicken rice in Singapore, as it will appear at restaurants and street markets alike. The national dish showcases poached chicken served with seasoned Jasmine rice, cucumber and chili sauces. Ask for the flavor to be as hot or sweet as you would like it.

Denmark: Stegt Flæsk med Persillesovs

Modern Danish Cooking

Population: 5.8 million

Here’s a national dish that is a mouthful: stegt flæsk med persillesovs.

The Danes devour this dish featuring crispy pork paired with potatoes. Flæsk is similar to ham, meaning this is a classic ham and potatoes meal, except it’s much crispier — like bacon — and served with a rich and creamy parsley sauce. Yum.

Finland: Reikäleipä

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Population: 5.5 million

When Finland celebrated its centennial anniversary as an independent country in 2017, it also announced its national food: Rye bread. This is the same rye bread you know and may love, although there are multiple varieties known to the Finns, including reikäleipä, a flat loaf with a hole in the middle.

Slovakia: Bryndzové Halusky

Receptik

Population: 5.5 million

Bryndzové halusky is impossible to miss. When in Slovakia, this is the side dish to accompany your meat dishes. Potato dumplings — similar to gnocchi or spaetzle — get topped with a cheese sauce made from sheep’s milk and fried bacon pieces.

This creation is so beloved, there is an annual festival for it. (If you go, there is a bryndzové halusky eating contest, too!)

Republic of the Congo: Poulet Mwambe

International Cuisine

Population: 5.4 million

Africa is a giant continent, yet the countries closest to one another share many of the same dishes. What Congo’s neighboring Gabon calls nyembwe is simply mwambe here. Red pepper flakes and tomato paste complete the sauce for this French-inspired chicken dish often eaten over rice.

Other names: Nyembwe, Moambe, Poulet Moambe Ragout, Mwambe

Scotland: Haggis

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Population: 5.4 million

Perhaps you should try haggis before you know what is in haggis, the national dish of Scotland. Let’s call it by the more innocent name: meat minced with onion, spices, oatmeal and suet. Doesn’t sound so bad, right? Now, brace yourself: The meat is typically the heart, lungs and liver of sheep (known as “pluck”) cooked inside the stomach of the sheep.

Did we lose you? Try it at least once before you make up your mind.

Norway: Farikal

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Population: 5.4 million

Rather than fermented shark, as found in Iceland, this Scandinavian country prefers a simple mutton and cabbage stew. Sounds right out of a medieval movie, but Norwegians enjoy this stew simmered in pepper and salt until tender. It is served with potatoes and is about as traditional as they come.

Costa Rica: Gallo Pinto

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Population: 5 million

Back in Latin America, rice and beans are such a staple to the Costa Ricans that they’re eaten practically every day.

Like neighboring Nicaragua, gallo pinto is the country’s main dish. The speckled “Spanish rooster” appearance is made with black beans, white rice, garlic, bell pepper and salsa lizano, a salsa with dried chilies, molasses, vinegar, lemon juice and carrot.

Palestine: Musakhan

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Population: 5 million

Taboon bread, a Levantine flatbread baked in a special oven, is good enough on its own. Top it with roasted chicken baked with allspice, saffron, onions, sumac and fried pine nuts, and you have something even better: Palestine’s beloved musakhan.

Other name: Muhammar

Oman: Majboos

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Population: 5 million

Oman borders Saudi Arabia and shares many food loves, including majboos. Although it originated in Saudi Arabia, it was adopted as the national dish of Oman.

Made with rice and meat, most versions of the dish will use chicken thighs, basmati rice and Greek yogurt with dried fruits. Other countries that enjoy it include Kuwait, Qatar, Yemen, the United Arab Emirates and Bahrain, which calls the dish machboos.

Other names: Kabsa, Machboos

Liberia: Dumboy

Population: 4.9 million

An African nation that doesn’t use cornmeal is Liberia. Instead, its similar-looking side dish is called dumboy and uses peeled, boiled and mashed cassava. Just like fufu, it is molded into a ball and eaten in a soup like a dumpling.

Ireland: Boxty

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Population: 4.9 million

The Irish are known for potatoes (as well as the devastating potato famine of the past), so leave it to them to have a number of recipes made with the root vegetable.

Boxty, for example, are potato pancakes. Mashed potatoes are mixed with milk, butter and flour to create fluffy cakes topped with sour cream. Trust us: You won’t be able to stop eating them.

Other names: Potato Pancake, Latkes

New Zealand: Hangi

World Culture / Twitter

Population: 4.8 million

As the Hawaiians prepare a luau feast by cooking pig in a pit oven with heated rocks, so, too, do the Maori of New Zealand. Hangi is for large groups and parties and involves wrapping food in flax leaves for cooking.

If visiting the islands, sample the hangi with the Maori for an authentic experience.

Central African Republic: Foutou

How Africa

Population: 4.7 million

Plantains found in the Central African Republic (as well as the Caribbean) make a sweet and savory side dish when mashed. But when you add cassava, taro, bananas or yams, you have a bigger, main dish. Alternatively, use foutou as a starch to soak up a stew or sauce.

Other names: Fufu, Foufou

Mauritania: Thieboudienne

Wikimedia

Population: 4.5 million

Bordering the coast of the Atlantic Ocean in Northwest Africa, Mauritania shares many favorite dishes with its neighbors of Senegal and Algeria. One such dish is thieboudienne, the national dish also enjoyed in Senegal. Sweet potatoes, white fish and jasmine rice are the main ingredients of a stewed dish cooked in tomato sauce.

Other names: Chebu Jen, Tiep, Thieb, Ceebu Jen

Panama: Sancocho

Wikipedia

Population: 4.2 million

A country gaga for its chicken soup is Panama, where the national dish is sancocho. Using whole chicken breasts, sancocho stews the meat with yams, cilantro, corn on the cob, yuca, taro root and chicken stock for a hearty all-in-one-dish.

Kuwait: Machboos

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Population: 4.2 million

Returning to the Middle East, it’s back to a national rice dish. Like Bahrain’s chicken machboos, Kuwait’s dish of basmati rice with saffron is served with chicken, lamb or fish. The distinctive touch here? The rice is cooked in rose water.

Other names: Kabsa, Biriyani

Croatia: Manistra na Pome

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Population: 4.1 million

It’s just across the Adriatic Sea from Italy, so don’t be shocked that Croatians love their pasta as much as the Italians. The main dish of the country is manistra na pome, or, more simply, pasta with tomato sauce!

Fresh ingredients make this dish as good as what you’ll find in Italy. (That’s right, we said it.)

Other name: Spaghetti Pomodoro

Moldova: Mamaliga

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Population: 4 million

A Romanian dish that is devoured in Moldova is mamaliga, a cornmeal porridge. Romanian porridge uses cornmeal with sour cream, butter and cheese for a thicker, polenta-like maize dish.

Other name: Polenta

Georgia: Khinkali

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Population: 4 million

If you think awesome dumplings are only found in Asia, you’ve been missing out on khinkali, a traditional dish of Georgia, where Asia and Europe meet.

These meat-filled dumplings of beef or pork are larger than Asian dumplings, with a hint of chili and cilantro spicing things up.

Other names: Xinkali, Hinkali

Eritrea: Zigini

196 Flavors

Population: 3.5 million

North of Ethiopia, bordering the Red Sea, Eritreans enjoy a spicy meat stew known as zigini. This national dish blends numerous spices found in Africa — such as berbere — and tomatoes with beef or lamb. It gets scooped up with a flatbread known as injera for eating.

Uruguay: Chivito

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Population: 3.5 million

Argentina may have its asados, but in neighboring Chile, it’s all about the chivito. This sandwich gets piled high with beef, veggies and a fried egg. Now this is what we call a sandwich!

Bosnia and Herzegovina: Cevapi

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Population: 3.3 million

Rather than a traditional kebab, the people in Bosnia and Herzegovina mince their kebab meat into a sausage known as cevapi. Using ground beef, pork and or lamb, cevapi is street food served with or stuffed into a flatbread called lepinja, with a side of onions for good measure.

Other name: Cevapcici, Kebabs

Mongolia: Buuz

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Population: 3.2 million

Dumplings are a common dish in the Far East for very good reason: They’re sublime.

Every country, of course, claims to do it best. In Mongolia, the meat-filled, steamed dumplings of the people is called buuz. These dumplings are eaten during the Lunar New Year, Tsagaan Sar, but are found at restaurants across Mongolia.

Other name: Momo

Wales: Welsh Rarebit

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Population: 3.1 million

Many visitors confuse Welsh Rarebit for rabbit, but the popular dish has nothing to do with the fluffy animal. Instead, you take melted cheddar or English cheese, mix in some beer, dijon and Worcestershire sauce, and pour that gooeyness over rye bread.

Many enjoy tomatoes or bacon in the bread, as well. Either way, this is one of those late-night-craving foods that the Welsh love.

Armenia: Khash

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Population: 3 million

You may not want to ask what’s in Armenia’s national dish, spiced with garlic, pepper and paprika, before sampling it; instead, try it first and discover why people love it.

(Ok, we’ll reveal the truth: It’s made from the tongues, stomach and hooves of animals.)

Other name: Pacha

Jamaica: Ackee and Saltfish

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Population: 2.9 million

As a Caribbean island, Jamaica’s national dish was, of course, going to involve seafood and tropical fruits. Using ackee fruit (which can be poisonous if not prepared when ripe, making it a delicacy) and salt fish, which is a dried and cured white fish, this dish promises an ideal combo of sweet and salty flavors.

Included in the mashup are bell and scotch bonnet peppers, tomatoes and garlic.

Other names: Bacalao, Bachalhau, Baccala

Albania: Tavë Kosi

Arousing Appetites

Population: 2.9 million

The national dish of Albania combines lamb, rice and a flavored yogurt sauce mixed with eggs called tavë kosi. (This name means “soured milk casserole,” but don’t worry: It’s a lot more appetizing than that makes it sound!)

Seasoned with a little garlic and oregano, this is a hearty and beloved comfort-food staple.

Other names: Tava, Elbasan tava, Tavë Elbasani, Tave e Elbasanit

Qatar: Machbus

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Population: 2.8 million

What other Arabian countries call machboos, Qatar refers to as machbus. The national dish more often includes fish, but lamb, chicken or beef can make their way into the recipe, too.

Other names: Kabsa, Machboos, Biryani

Lithuania: Cepelinai

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Population: 2.8 million

Why have your meat and potatoes when you can have your meat in potatoes? These potato dumplings beloved in Lithuania are stuffed with ground meat. (A vegetarian option uses mushrooms and cheese curds.) No need for a side: This is the main course with everything on a plate all tucked into one neat package!

Other name: Didžkukuliai

Namibia: Oshifima

Nicole Marie Richardson

Population: 2.5 million

Another cornmeal porridge of Africa is Namibia’s oshifima. Using maize meal and millet flour that is boiled until thick, oshifima is often served with a soured milk called oshikandela, as well as vegetables and grilled meats. Diners love to eat it as a base of meat stews, as well.

Gambia: Domoda

Daring Gourmet

Population: 2.3 million

Another West African nation also serves up chicken in a rich sauce. This time, it’s a peanut butter stew called domoda. Sweet potatoes serve as the base, with a hint of peppers and tomato, but honestly, you had us at peanut butter stew.

Botswana: Seswaa

My Hungry Tum

Population: 2.3 million

In Southern Africa, home to vast expanses of land for ranching, the most popular dish, seswaa, is one families share in celebration. Meat stewed for hours with onions and peppers becomes super-soft, then is served over pap, a polenta.

The meat, cooked on the bone, can be beef, goat, lamb or chicken. Any option satisfies.

Other name: Leswao

Gabon: Poulet Nyembwe

A Year Cooking in the World

Population: 2.2 million

This West African nation received its independence from France in 1960 and its national dish is all its own, as well. Nyembwe, which means “palm oil,” is used to marinate and flavor chicken (poulet, in French) in this saucy dish.

Other name: Mwambe

Lesotho: Pap-Pap

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Population: 2.1 million

As in other African countries, this polenta-like national dish is made of cornmeal. A side dish, pap-pap absorbs the flavors of sauces, stews and added spices.

Other names: Foutou, Foufou

North Macedonia: Tavce Gravce

IYP2016

Population: 2.1 million

Just north of Greece, the people of North Macedonia (formerly a part of Yugoslavia) enjoy the stewed-beans dish called tavce gravce. Baked in a clay pot, it includes butter beans, bell peppers, onions and tomatoes. Its name, appropriately, means “beans on a tava.”

Slovenia: Prekmurska Gibanica

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Population: 2.1 million

Gibanica in Slovenia is a dessert not unlike its Serbian counterpart, but with a bit more pizzazz in terms of ingredients. The layered pastry cake is made with ricotta or cottage cheese and, instead of eggs, features nuts, poppy seeds, raisins and apples in various layers that create the perfect bite.

Guinea-Bissau: Egusi Soup

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Population: 1.9 million

Though most closely associated with Nigeria, egusi soup is very popular in West Africa’s Guinea-Bissau as well. Fresh vegetables are the main ingredient, with ground melon seeds used to thicken the soup. Pounded yams make for a traditional pairing.

Latvia: Karbonade

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Population: 1.9 million

Karbonade, similar to schnitzel, pounds pork flat, breads it and then fries it. A creamy mushroom sauce is poured over the cutlets and dill-covered potatoes are served as a side.

If that description doesn’t make you hungry, we don’t know what will.

Northern Ireland: Soda Bread

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Population: 1.9 million

In Northern Ireland, you’ll have a chance to eat soda bread with every meal, whether as toast at breakfast, in sandwiches at lunch or as a side with dinner. The bread may include raisins or nuts but its consistency and taste come from the reaction of the buttermilk and baking soda ingredients. Like any other bread, eat it warm with butter and jam.

Bahrain: Chicken Machboos

Daring Gourmet

Population: 1.6 million

Locals on the small island-nation of Bahrain, located in the Persian Gulf, love a dish that closely resembles others from Saudi Arabia and India. Chicken machboos is a spiced chicken and rice dish that never fails to satisfy. Spices include Paprika, cumin, coriander, black pepper, nutmeg, cinnamon, cloves and cardamom.

Other names: Machboos ala Dajaj, Machboos Deyay, Biryani, Kabsa

Trinidad and Tobago: Callaloo

National Foods

Population: 1.4 million

Callaloo can be found across the Caribbean and is an essential menu item. The Creole soup gets its distinct green hue from the indigenous plant it features — typically okra or taro.

In Trinidad and Tobago, pork and crab meat are included, with the leafy okra cooked in cooked milk. Scotch bonnet peppers put that island spice into every bite.

Equatorial Guinea: Succotash

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Population: 1.4 million

Suffering succotash! Guinea loves its sautéed lima bean and vegetable dish so much, it’s the country’s national dish.

The combination of veggies was dreamed up by both the natives of the small West African nation and the Spanish who colonized it.

Estonia: Verivorst

The Paupered Chef

Population: 1.3 million

Northern Europe’s Estonia, a Baltic nation, is crazy about its verivorst, or blood sausage. The name doesn’t lie: This type of sausage, made from pork, beef, goat or even horse and donkey (!) is cooked with blood that has solidified. In Estonia, this dish served with potatoes and sauerkraut is especially enjoyed at Christmas.

Other names: Kaszanka, Kiszka

Timor-Leste (East Timor): Caril de Galinha

Receitas Saudaveis

Population: 1.3 million

Timor-Leste touts foods similar to its Asian neighbors, combined with hints of Portuguese flair. Caril de Galinha, a mild curry with chicken, uses the area’s coconut and capsicum pepper for a flavorful meal that is served with rice.

Mauritius: Dholl Puri

Exotic Holiday Mauritus

Population: 1.3 million

Not to be confused with Mauritania, Mauritius is an Indian Ocean country of pristine islands. Using a tortilla made of yellow split peas rather than corn, pickled vegetables are heaped in and rolled up in this takeaway favorite found at many street vendors.

Other name: Dal Puri

Cyprus: Koupepia

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Population: 1.2 million

The island of Cyprus, near Turkey and Lebanon, is similar to its neighbors when it comes to food choices. The country’s favorite dish is koupepia, which relies on the popular regional staple of grape leaves, stuffed with ground veal or pork and mixed with seasoning, then cooked in lemon juice with tomatoes.

The dish is guaranteed to be served during celebrations and special events.

Other names: Dolma, Dolama, Tulma

Eswatini: Sishwala

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Population: 1.1 million

Also known as Swaziland, this landlocked south African nation has its own twist on porridge, made using corn meal with navy beans that have cooked for 24 hours. Take the two with a bit of water and salt and you have a dish often served alongside meat and veggies.

Djibouti: Skudahkharis

196 Flavors

Population: 973,560

This mainstream dish in northern Africa is especially popular during the Islamic holiday of Eid al-Adha. Cooking lamb and rice together with spices such as cilantro, cardamom and cumin, skudahkharis is a lamb stew. Some substitute the lamb for chicken, beef or fish, however, and serve it over a spongy, pancake-like bread known as laxoox.

Fiji: Tavioka

Population: 889,953

Cassava is native to tropical places, including Fiji, where the root of the plant is a staple in locals’ diets. Whether it is boiled, baked or grated, cassava is then cooked with coconut cream, mashed bananas and sugar to create the sweet dessert cake called tavioka.

Comoros: Langouste a la Vanille

Marmilton

Population: 850,886

The Union of Comoros is an archipelago in the Indian Ocean off the east coast of Africa. Surrounded by water, it naturally relies on creatures of the sea to make its signature dish.

Lobster and vanilla beans are the prime ingredients of the aptly named Langouste a la Vanille (the country is French-speaking). As is often the case with lobster, white wine, butter, shallots and olive oil help add flavor and keep the lobster meat moist, but it’s the addition of vanilla that makes this unique (and divine).

Other name: Lobster with Vanilla Sauce

Guyana: Pepperpot

News America Now

Population: 782,766

One-pot hearty stews are beloved in many (many) countries. In Guyana, the national dish is a stewed-meat recipe that is black as pepper.

Where does its dark color come from? A combination of cinnamon, hot peppers and a cassava root sauce called cassareep.

Bhutan: Ema Datshi

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Population: 763,092

In Bhutan, “ema” means “chili” and “datshi” means “cheese.” No surprise: This stew dish is made of chili and cheese.

Variety keeps things interesting on this one. The cheese can be made from cow or yak’s milk. And the chilis may be green, red or white, depending on how scorching you want the dining experience to be.

Solomon Islands: Poi

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Population: 669,823

Using the root of taro, poi is the national dish of the Solomon Islands and is popular in Hawai’i, as well. Plant stems are cooked, then mashed with a poi pounder, after which water is added to make the poi smooth and sticky, with the exact consistency varying based on the preference of the person eating it.

Lavender in color, poi is eaten with salt and pepper as a healthy side dish. If it ferments, it becomes sour poi, which is also widely enjoyed.

Montenegro: Kacamak

Wikipedia

Population: 627,987

In the Balkans, the people love their own version of a maize porridge. For Montenegro, that would be kacamak, which is a dish that originated with the Turks. The cornmeal is beaten with potatoes and cheese and cooked until it reaches a porridge consistency, then is served with cream or more cheese.

Other names: Pura, Bakrdan

Luxembourg: Judd mat Gaardebounen

World Food Guide

Population: 615,729

Who would have guessed pork and beans would be Luxembourg’s national dish? Smack dab between France and Germany, the country’s people dig a traditional comfort-food dinner. Smoked pork is soaked for a night and boiled with spices and vegetables before getting sliced and placed into a pie layered with broad beans.

Suriname: Moksi-alesi

Jolly Wang / Flickr

Population: 581,372

Creole influences are evident in the Suriname dish of moksi-alesi, which is just as you would think of for Creole: rice, black-eyed peas and plenty of spice. Eaten with cucumber, the dish may contain tomato and ham or shrimp.

Cabo Verde: Cachupa

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Population: 549,935

Deep in the Atlantic Ocean, off the western coast of Africa, is the archipelago republic of Cabo Verde. While seafood is prevalent in this nation, its people love cachupa, a satisfying stew combining maize meal, beans, sweet potatoes, squash, yams, green bananas and onions.

It’s eaten as is or with meat thrown in the mix. Goat, chicken and beef are common, but as the islands were colonized by the Portuguese, chorizo sausage is an especially popular addition.

Micronesia: Kón

Danaleeling

Population: 543,486

In Micronesia’s Federated States, taro, yam, coconut, banana and bread fruit are plentiful on land and, of course, the surrounding ocean is filled with fish and shellfish. The common vegetable dish is known as kón, a combination of taro and breadfruit cooked together, mashed and then topped off with coconut milk.

Other name: Koon

Maldives: Garuthiya

Maldives Cook

Population: 530,953

The traditional diet of the Maldives, located in the Indian Ocean, incorporates tons of fish and coconut. One such dish is garuthiya, which is a fish broth flavored with chili, onions, lime and rice (this is still Asia, after all!).

Malta: Stuffat Tal-Fenek

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Population: 440,372

The small island-nation of Malta, off the coast of Sicily, doesn’t share pasta as its main dish. Instead, relying on the plentiful rabbits that inhabit the island, the Maltese enjoy rabbit stew, stuffat tal-fenek. Rabbit is slow-cooked in red wine with tomatoes, potatoes, carrots, onions, garlic and bay leaves.

And, yes, sometimes they let their Roman influence show by eating the stew over spaghetti.

Brunei: Ambuyat

Brunei Tourism

Population: 433,285

A small nation in Asia, Brunei is surrounded by Indonesia on the South China Sea. This tropical location bodes well for palm trees such as the sago palm, inside which is a starchy white ingredient known as ambuyat.

Mixed with water, ambuyat is similar to tapioca and is dipped into various sauces based on personal preference.

Belize: Rice, Beans and Stewed Chicken

Caribbean 1st

Population: 390,353

This staple dish of Belize is simply referred to as “1, 2, 3” as it is a combination of three foods: rice, beans and stewed chicken. Found at food stands across the country, the rice and beans are cooked together with coconut milk, chopped celery, green peppers, onion and garlic.

Bahamas: Conch

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Population: 389,482

There are 700 islands in the Bahamas, and within the Caribbean waters that surround them you’ll find conch, sea snails that live in large, pink-colored siphonal shells.

This snail meat, pronounced “konk,” is used in pretty much every Bahamian restaurant in a variety of ways — on salads, deep-fried, served raw as a ceviche, steamed or mashed into corn fritters.

Iceland: Hákarl

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Population: 339,031

Fermented shark, or hákarl, is a dish you’ll spot in practically every restaurant on the island of Iceland, but it’s not for everyone.

Shark meat is cured for 4 to 5 months by being hung outside to dry. It’s not eaten with any sauce or cooked into any dish but instead eaten as is, and not all visitors who try it are fans. But as they say, “when in Rome!”

Vanuatu: Laplap

Wikipedia

Population: 299,882

Not to be confused with Papua New Guinea’s loincloth of the same name, laplap is a rather unique dish. A paste of grated breadfruit, taro, bananas or yams is wrapped in banana leaves and cooked in an earth oven, then eaten with coconut cream. Some eat it as is while others cook the paste with meats, including flying fox — all call it the national food.

Other name: Lap Lap

Barbados: Cou Cou

Sandals Resorts

Population: 287,025

Just like the nearby islands of Antigua and Barbuda, Barbados’ national dish is cou cou, though this island uses okra instead of peppers. The dish is served with flying fish filets and a stewed tomato and bell pepper sauce. In a word: delicious.

Other name: Fungie

Sao Tome and Principe: Calulu de Peixe

Macau Lifestyle

Population: 215,056

The islands off the coast of West Africa are home to Sao Tome and Principe, where isolation means locally harvested tropical delights. Influenced by Portuguese explorers, calulu is a spicy smoked fish and palm oil stew. Cassava, okra and leaves of sweet tomatoes are the common ingredients, although some may add peppers for a bigger kick.

Other name: Kulúlu

Samoa: Palusami

Ang Sarap

Population: 197,097

By plane, the Samoan Islands are just 2.5 hours south of Kiribati, and the two Pacific Island countries share a passion for palusami. However, the taro leaf and coconut milk dish is mixed with canned corned beef in Samoa.

Other name: Palu Sami

Saint Lucia: Saltfish

Galley Pirates

Population: 182,790

Saltfish is this Caribbean island’s national dish, stewed with green bananas or green figs. The stew is served alongside spicy fried plantains, coconut dumplings and pepper-seasoned breadfruit and one of the most flavorful meals in the islands.

Kiribati: Palusami

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Population: 117,606

Deep within the Pacific Ocean, far removed from most lands, is Kiribati. Could you guess the ingredients in its national dish? We bet you could: coconut milk and taro leaves. The leaves wrap around coconut, and often an onion filling.

Other name: Palu Sami

Grenada: Oil Down

Population: 112,003

This one-pot dish can be found on many menus in Grenada. Known as oil down, it’s similar to chicken and dumplings, except the country’s national recipes include some Caribbean ingredients like breadfruit, callaloo and dasheen leaves.

Saint Vincent and the Grenadines: Fried Jack Fish and Breadfruit

Population: 110,589

In St. Vincent and the Grenadines, Jack fish served with roasted breadfruit is the national dish. Crevalle jack, pompano, mackeral or any member of the Carangidae family of fish is fried up and served with a golden apple juice. Simplicity at its finest.

Tonga: Lu Kapa Pulu

Population: 104,494

For islanders of Tonga, taro, coconut, yams and bananas are the ingredients of many dishes that complement seafood from the surrounding waters. However, a traditional dish’s key ingredient comes from a can: lu kapa pulu features taro leaves topped with a hash of corned beef, onions and tomatoes, topped with coconut milk.

Other name: Lu Sipi

Seychelles: Kari Sousouri

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Population: 97,739

The Seychelles off the coast of Eastern Africa feature Creole cuisines that combine the spices of Indian and Asian cultures with African and island recipes. Want to sample a delicacy of the islands? Go for the kari sousouri, a fruit bat curry. Yes, this features the meat of bats, softened and flavored in salt, cloves and vinegar before being cooked into a spicy curry.

If that is too much to handle, kari zourit is a similar dish that uses octopus instead of bat.

Antigua and Barbuda: Fungie

The Spruce Eats

Population: 97,118

In the Caribbean two-island nation, visitors will want to try fungie, the favorite and national dish of islanders. Pronounced “foon-jee,” the cornmeal dish is similar to polenta and is often mixed with peppers.

Other name: Cou-Cou, Fungee

Andorra: Escudella

Tamorlan / Ethnic Foods R Us

Population: 77,142

The national dish of Andorra, nestled in the mountains between Spain and France, is a hearty stew best enjoyed during the winter months. Often served for Christmas and on other holidays, escudella is made with veal, meatballs, butifarra sausage, chicken, pig snout and pigs feet. (Definitely not a favorite of vegetarians!)

Dating back to the 14th century, it is a traditional Catalan dish.

Other name: Cocido Catalan

Dominica: Callaloo

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Population: 71,808

Officially named the national food of the island of Dominca in 2013, callaloo is spiced with peppers, onions and thyme while crab meat, lobster or other fish serve as the meat. Sans seafood, callaloo may include black-eyed peas. It is also typically made creamy with coconut milk.

Marshall Islands: Chukuchuk

United Noshes

Population: 58,791

Although connected to the United States, the Marshall Islands comprise a separate Republic in the Pacific Ocean. The island-nation’s Polynesian location makes it a popular spot for fish, rice and coconut, all of which make up chukuchuk.

Rolling sticky rice in shredded coconut, chukuchuk is served most often with grilled fish basted in coconut oil for a light and healthy dish.

Saint Kitts and Nevis: Saltfish

Ingredient Matcher

Population: 52,823

On the twin islands of St. Kitts and Nevis, salted cod reappears as a stew with green, red and yellow peppers, tomatoes, onions, garlic and black peppercorn — the colors of the national flag.

This is Caribbean flavor at its peak!

Monaco: Barbagiuan

Hello Monaco

Population: 38,964

Whenever Monaco celebrates its national day, the people get to cooking and eating the national dish: barbagiuan. Made as an appetizer or snack food, this stuffed fritter features ricotta and Swiss chard. Named for its creator, “Uncle John,” the fritter may contain onions and spices and is enjoyed in neighboring Italy, as well.

Other names: Barbagiuai, Barbagiuan

Liechtenstein: Käseknöpfle

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Population: 38,019

Sandwiched between Switzerland and Austria, Liechtenstein’s side dishes tout similarities with those of nearby countries due to shared Prussian influences.

A pasta and cheese dish that is nothing like macaroni and cheese, käseknöpfle is a classic in this small nation.

Other names: Ribel, Rebl, Kasespätzle, Spätzle

San Marino: Torta Tre Monti

Mamá Maggie’s Kitchen

Population: 33,860

This completely independent country surrounded by Italy shares in a traditional Mediterranean diet, with pastas as a main feature. But what truly separate the country is the torta tre monti, an ode to the Three Towers of San Marino.

This dessert is a cake made of thin layers of waffle wafers held together with hazelnut and chocolate creme. As if that wasn’t already enough to make you swoon, it’s then finished with a chocolate fondant “crust.” Heaven.

Palau: Tinola

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Population: 18,008

Around the world, nothing beats a good chicken soup. The Filipino dishes that are popular in the remote island of Palau include tinola, a chicken soup cooked with green papaya and chili pepper leaves in a broth of fish sauce, onions, lemongrass and ginger. Some variations use fish and others pork, but most stick with chicken.

Other name: Tinolang Manok

Tuvalu: Pulaka

Population: 11,646

Deep within Oceania you’ll find Tuvalu, formerly called the Ellice Islands. Here, pulaka, similar to taro, is a traditional food found in many recipes.

The most simple dish is steamed pulaka, in which the green, leafy plant is cooked in a mat in an earth oven. The cooked product is served with a coconut cream and alongside fish.

Nauru: Coconut Fish

Foods of the World

Population: 10,756

Never heard of Nauru? Well, it’s filled with palm tree-lined beaches in Micronesia. Its remote location in the Pacific Ocean means fish and coconut are mainstays in the diet of the people. With a lack of vegetables and other fruits, the limited produce makes it difficult to cook without importing food. This translates to the national dish, which is coconut fish, or “kiribati,” as the fishermen call the white fish caught off the shore. The fish is fried, making it as delicious as coconut shrimp.

Vatican City: Fettuccine alla Papalina

Guida Garrubbo

Population: 799

The land of the Holy See is fully encompassed by Italy, and as such, Italian food is the cuisine of choice. The favorite dish of the city-state is fettuccine pasta alla Papalina, “for the pope.” It is said this dish, featuring prosciutto, Parmesan and cream, was the meal of choice for Pope Pius XII.

Other names: Fettuccine alla Carbonara