National dish

National dish
A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons:
It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.
It contains a particular ingredient that is produced locally, such as a 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.
It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s.
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.
Some countries such as Mexico, China or India, because of their diverse ethnic populations, cultures, and cuisines, do not have a single national dish, even unofficially. 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.
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. Preparations of ceviche are endemic in Peru and Ecuador, while a thin cut of beef known as matambre is considered close to being a national dish in Paraguay. 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.
A
Afghanistan: Kabuli palaw
Albania: Tavë kosi, Flia
Algeria: Couscous, Rechta
Andorra: Escudella i carn d'olla
Angola: Moamba de galinha
Argentina: Asado, empanada, matambre, Locro
Armenia: Khorovats, Harisa (not to be confused with the North African pepper paste harissa)
Australia: Roast lamb, meat pie, pavlova, Vegemite on toast
Austria: Wiener schnitzel
Azerbaijan: Dolma
B
Bahamas: Crack conch with rice and peas
Bahrain: Kabsa
Bangladesh: Rice and fish (particularly ilish)
Barbados: Cou-cou and flying fish
Belarus: Draniki
Belgium: Frites (particularly served with mussels or steak), carbonade flamande, Waterzooi, chocolate mousse
Bhutan: Ema datshi
Bolivia: Salteñas
Bosnia and Herzegovina: Bosnian pot, Ćevapi
Botswana: Seswaa
Brazil: Feijoada
Brunei: Ambuyat
Bulgaria: Shopska salad, Banitsa
Burundi: Boko Boko
C
Cambodia: Fish amok, num banhchok, samlar kako
Cameroon: Ndolé
Canada: Poutine, Kraft Dinner, Nanaimo bar, Butter tarts
Cape Verde: Cachupa
Chile: Empanada, Pastel de choclo, marraqueta.
China: Peking duck, crayfish Hot pot, dumpling, malaxiangguo, Dim sum, Kaolengmian, Tanghulu
Colombia: Ajiaco, Bandeja paisa
Comoros: Langouste a la vanille (Vanilla Lobster)
Democratic Republic of the Congo: Poulet à la Moambé
Republic of the Congo: Poulet Moambé
Costa Rica: Casado, Chifrijo (chicharrón or deep fried seasoned pork pieces) served with beans, usually red or black beans (frijoles in spanish there comes the name Chifrijo; CHI from Chicharrón and FRIJO from frijoles), white rice and pico de gallo. Optionally, it may be served with avocado and/or corn chips, Gallo Pinto, Olla de Carne (stewed beef soup with a variety of vegetables).
Croatia: Zagorski štrukli
Cuba: Ropa vieja
Cyprus: Souvla, Kleftiko, Trachanás
Czech Republic: Vepřo-knedlo-zelo (Roast pork with dumplings and sauerkraut), svíčková
D
Denmark: Stegt Flæsk, Smørrebrød
Dominica: Mountain chicken (historical), Callaloo
Dominican Republic: La bandera (rice, beans and meat)
E
Ecuador: Encebollado, Guatitas, Fanesca
Egypt: Ful medames, kushari, molokhiya, taʿamiya
El Salvador: Pupusa
Eritrea: Zigini with injera
Estonia: Kama
Ethiopia: Doro wat with injera
F
Fiji: Fiji Kokoda (Fijian Ceviche)
Finland: rye bread, karjalanpaisti, lohikeitto
France: Pot-au-feu, Beef bourguignon, Blanquette de veau, Steak frites, Baguette, Crêpe, Crème caramel, Poule au pot (historical)
G
Gabon: Poulet Nyembwe
The Gambia: Domoda
Georgia: Khachapuri
Germany: Schnitzel, Schweinshaxe, Bratwurst, Sauerbraten, Döner kebab, Currywurst, Eisbein with sauerkraut
Greece: Horiatiki, Moussaka, Fasolada Souvlaki, Gyros, Magiritsa, Kokoretsi
Grenada: Oil down
Guatemala: Pepián
Guyana: Pepperpot and Chicken curry
H
Haiti: Griot, Soup joumou
Honduras: Baleada
Hong Kong: Pineapple bun, Dim sum
Hungary: Goulash
I
Iceland: Lamb, Hákarl
India: Khichdi, Biryani, Butter chicken, Samosa, Tandoori chicken
Indonesia: Nasi goreng, Tumpeng, Satay, Soto, Rendang, Gado gado
Iran: Abgoosht, Chelo kabab, Ghormeh sabzi Fesenjan
Iraq: Masgouf, Dolma, Iraqi Kebab, Quzi
Ireland: Breakfast roll, Irish stew
Israel: Falafel (served in pita), Israeli salad, Shakshouka, Meorav Yerushalmi
Italy: Pasta, pizza, risotto, gelato
Ivory Coast: Atcheke
J
Jamaica: Ackee and Saltfish, Jerk chicken
Japan: Sushi, Japanese curry, Ramen, Tempura, Wagashi, Sashimi ,Miso soup
Jordan: Mansaf
K
Kazakhstan: Beshbarmak
Kenya: Ugali with sukuma wiki, Githeri, chapati, Nyama choma
Korea, North: Raengmyŏn, kimchi
Korea, South: Kimchi, Bulgogi, Bibimbap, Jajangmyeon, Bingsu ,Tteokbokki
Kosovo: Flia
Kyrgyzstan: Beshbarmak
L
Laos: Larb/Laap, sticky rice, Tam Mak Hoong
Latvia: Layered rye bread, sklandrausis, Jāņi cheese
Lebanon: Kibbeh, Tabbouleh
Liechtenstein: Käsknöpfle
Lithuania: Bigos, Cepelinai, Šaltibarščiai
Luxembourg: Judd mat Gaardebounen
M
Madagascar: Romazava
Malawi: Chambo with nshima
Malaysia: Nasi lemak, Satay
Malta: Stuffat tal-fenek
Mauritius: Dholl puri (flatbread stuffed with lentils)
Mexico: Taco, Mole poblano, Chiles en nogada
Monaco: Barbagiuan
Montenegro: Njeguški pršut
Morocco: Couscous, Tagine
Myanmar: Mohinga, Lahpet thoke
N
Nepal: Dal bhat, Momo
Netherlands: Stamppot, soused herring with onion and pickles
New Zealand: Meat pie, bacon and egg pie, lamb, Pavlova
Nicaragua: Gallo Pinto, Nacatamal, Vigorón
Niger: Dambou
Nigeria: Tuwo shinkafa, Jollof rice, Pounded Yam and Egusi soup
North Macedonia: Tavče Gravče
Norway: Fårikål
O
Oman: Shuwa
P
Pakistan: Biryani, Nihari, Chicken Karahi, Gulab jamun
Palestine: Maqluba, Musakhan, falafel
Panama: Sancocho
Peru: Ceviche
Philippines: Adobo, Sinigang, Sisig, Pancit, Halo-halo
Poland: Bigos, Pierogi, Kotlet schabowy, Barszcz, Rosół
Portugal: Bacalhau, Caldo verde, cozido à portuguesa, Pastel de Belem, Sardinha Assada (Grilled Sardines)
Q
Qatar: Machboos
R
Romania: Mămăligă, Sarmale, Mici
Russia: Beef Stroganoff, Chicken Kiev, Pierogi, Borscht, Shchi, Kasha, Pelmeni, Pirozhki,
S
San Marino: Torta Tre Monti
Saudi Arabia: Kabsa, Saleeg
Senegal: Thieboudienne
Serbia: Ćevapčići, Pljeskavica, Gibanica (pastry), Karađorđeva steak, Sarma
Singapore: Chilli crab, Hainanese chicken rice, Hokkien mee
Slovakia: Pierogi, Bryndzové halušky
Slovenia: Buckwheat dumplings (particularly štruklji), Idrijski žlikrofi
Somalia: Bariis Iskukaris
South Africa: Bobotie
Spain: Tortilla de patatas
Catalonia: Pa amb tomaquet
Galicia: Polbo á feira
Valencia: Paella
Sri Lanka: Rice and curry, Kottu
Suriname: Pom
Sweden: Köttbullar, Kräftskiva, Surströmming, Ostkaka
Switzerland: Fondue, Muesli, Raclette, Rösti (core national dishes). Other dishes: Cervelat (national sausage), Zürcher Geschnetzeltes
Syria: Kibbeh
T
Tajikistan: Osh Palov, Qurutob
Taiwan: Beef noodle soup, Minced pork rice
Tanzania: Chipsi mayai
Thailand: Pad Thai, Phat kaphrao, Tom yum, Som tam
Trinidad and Tobago: Callaloo, Doubles, Pelau, Bake and shark, Roti wrap
Tobago: Curry Crab and Dumplings
Tunisia: Couscous, Brik/Bric
Turkey: Kuru fasulye with pilaf/pilau, Kebap, Baklava, Simit
U
Uganda: Matooke
Ukraine: Chicken Kiev, Pierogi, Borscht, Varenyky
United Arab Emirates: Harees, Shuwa
United Kingdom: Fish and chips, Chicken tikka masala, Full breakfast (regional variations)
Cornwall: Cornish pasty
England: Sunday roast (especially roast beef), pudding (particularly Christmas plum pudding)
Northern Ireland: Ulster fry
Scotland: Haggis
Wales: Cawl
United States: There is no officially designated food due to its diverse culture and cuisine, but various authors have named dishes such as apple pie, hamburger, hot dog, fried chicken, Salisbury steak, turkey, mashed potatoes and gravy (historical)
American Samoa: Palusami
Guam: Kelaguen, Spam
Northern Mariana Islands: Kelaguen
Puerto Rico: Lechon, Mofongo
United States Virgin Islands: Funji
Uruguay: Chivito
Uzbekistan: Osh
V
Vanuatu: Laplap
Venezuela: Pabellón criollo, arepa
Vietnam: Phở, Hủ tiếu, Bún bò Huế, Bún riêu, Bún chả, Bún thịt nướng, Mì Quảng, Cơm tấm, Bánh chưng, Bánh giầy, Bánh mì, Bánh cuốn, Bánh xèo, Gỏi cuốn, Chả giò
Y
Yemen: Saltah
Z
Zambia: Nshima
Zimbabwe: Sadza
Gallery
Drink
National drinks
A national drink is a distinct beverage that is strongly associated with a particular country, and can be part of their national identity and self-image. National drinks fall into two categories, alcoholic and non-alcoholic. An alcoholic national drink is sometimes a national liquor drank straight/neat (as in the case of whiskey in Ireland), but is most often a mixed drink (e.g., caipirinhas in Brazil and pisco sours in Peru and Chile), or beer or wine. Examples of non-alcoholic national drinks include tea for China, Coca-Cola for the US, lassis for India, mate for Uruguay, and kompot for East European nations.
See also
Index of sociology of food articles
Traditional food
References
Cuisine
Lists of foods