10 Foods From Around the World - How Many Have You Tried ?

One of the most memorable aspects of traveling can be a country’s food. The flavors. The textures. The techniques. An ingredient that is overlooked in one part of the world is, at times, the key to unforgettably delicious recipes in another region of the world.

Most food is not invented; it evolves. And history is rich with stories of how climate, society, and events intricately shaped the diversity of food habits we see around the world today.

From some of the oldest staples such as millet noodles consumed in China 4,000 years ago, before the emergence of wheat or rice noodles, to 14,000 year old bread in Jordan that was made from wild cereals of the time similar to barley and oats, cuisine has evolved, and here is just a taste of flavor combinations currently enjoyed around the world.

Source: Immaculate Bites

1) Bunny Chow - South Africa

Bunny Chow is an Indian dish you are unlikely to find in India. This fast food option in South Africa consists of a hollowed-out loaf of bread filled with curry. Its origins come from migrant Indian workers, who found that bread was the most convenient way to carry their curries on the way to work.

Source: On My Canvas

2) Dosa - India

Dosa is a type of pancake made from fermented rice batter. The dish looks like a crepe and the main ingredients are black gram and rice. It is filled with various stuffings, with potato often as the main ingredient. Dosa is often served along with chutneys and sambar (vegetable stew). 

Source: Gran Luchito

3) Pozole - Mexico

An ancient dish made by many different civilizations in Mesoamerica, including the Aztecs in modern-day Mexico, pozole is a soup or stew made with hominy (soaked corn kernels), meat, and often seasoned and garnished with shredded cabbage, onion, radishes, garlic, chile pepper, avocado, oregano, and lime.

It typically comes in three different varieties: red, green or white pozole. White pozole is made with the hominy and a typical broth. Green pozole means the broth was made with an addition of green plants; possibly tomatillos, pepitas, jalapenos, cilantro, and/or epazote. Red pozole means the broth incorporates a red sauce made from one or more chiles, such as the ancho or piquin.

Source: Culture Trip

4) Kimchi - South Korea

Kimchi is a collective term for more than 100 types of fermented vegetables in Korea, but it most commonly refers to fermented napa cabbage with seasonings, including red chili pepper, garlic, ginger, salt and onions. Kimchi is an indispensable part of the Korean diet. According to the cultural heritage administration in Seoul, about 95% of Koreans eat Kimchi more than once a day, with more than 60% eating it with breakfast, lunch, and dinner.

Source: Taste

5) B'stilla (Pastilla) - Morocco

B'stilla is a spiced poultry pie enriched with scrambled eggs and decorated with ground almonds, sugar, and cinnamon which makes this dish sweet, salty, spicy and buttery all at the same time. The traditional ingredient used to be pigeon, but it's now mainly made with chicken, quail or Cornish game hen.  

Source: Pinterest

6) Apfelstrudel - Austria

Apfelstrudel or Viennese apple strudel is a close cousin to the classic American apple pie. Tart apple is paired with sweet pastry dough for a delicious combination, and Austrians love eating it with their afternoon coffee.

Source: Kasia Kronenberger

7) Chlodnik - Poland 

Chlodnik is a refreshing cold beet soup with a vibrant pink color. A summer staple in Poland, it's flavored with cucumbers, radishes, plain yogurt and topped with hard-boiled eggs.

Source: Travelvui

8) Tom yum goong - Thailand

A sour, salty, sweet, and spicy soup made with prawns, usually shrimp. Lemongrass, galangal, kaffir lime leaves, fresh Thai chilies, and lime juice, provide an unforgettable flavor combination in this soup. 

Source: Food Bloggers of Canada

9) Poutine - Canada
Brown gravy, fries and cheese curds - Need I say more?

Source: Host The Toast

10) Deep-fried olives - Italy

The dish originated in the southern region in a town called Ascoli-Piceno and has since spread north. You can choose from a variety, like prosciutto-stuffed to ground-beef-stuffed and find them at street vendors or local restaurants.