page_title: National dish
section_title: N
hierarchical_section_title: National dish / By country / N
caption_attribution_description: Français&#160;: Dal Bath, plat traditionnelle népalais
context_page_description: A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons:
  It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.
  It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.
  It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.
  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 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.
context_section_description:    Nepal: Dal bhat, Momo cha 
   Netherlands: Stamppot, soused herring with onion and pickles
   New Zealand: Meat pie, bacon and egg pie, lamb, Pavlova
   Nicaragua: Nacatamal
   Nigeria: Tuwo shinkafa, Jollof rice, Pounded Yam and Egusi soup
   North Korea: Raengmyeon, kimchi
   Republic of North Macedonia: Tavče Gravče
   Norway: Fårikål
caption: Dal bhat, Nepal
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