Food World
Discover 1774 iconic traditional dishes from 151 countries - what they are, what's in them, and where to taste the real thing.
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Zimbabwe All dishes
483 shown
Bissara
Bissara is a thick North African soup or dip of puréed fava beans seasoned with garlic, cumin and olive oil, often eaten with bread.
Morocco ·
North Africa 
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Blinde Vink
A classic Dutch dish of thin veal rolled around a breadcrumb and herb filling, braised in stock and served with a dark gravy.
Netherlands ·
Netherlands, especially North and South Holland 
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Bocadillo de Jamón
Spanish crusty-roll sandwich of thinly shaved jamón serrano or ibérico, often rubbed with tomato and olive oil.
Spain ·
Nationwide Spain 
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Bohinjski Sir
A pressed full-fat alpine cow's-milk cheese made in summer pastures of the Bohinj valley in Slovenia, aged on wooden boards.
Slovenia ·
Bohinj valley, Upper Carniola (Gorenjska), Slovenia 
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Cabot Clothbound
An aged bandaged-wheel cheddar from the Cabot Creamery cooperative of Vermont, matured for ten to fourteen months at the Cellars at Jasper Hill.
United States ·
Cabot and Greensboro, Vermont; aged at the Cellars at Jasper Hill 
Calulu
Calulu is an Angolan stew of dried and fresh fish with vegetables and palm oil, slow cooked into a rich, savoury dish.
Angola ·
Nationwide 
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Chilate
Cold, sweet chocolate drink from the Costa Chica of Guerrero, made with cocoa, rice and cinnamon and served with buñuelos at village festivals.
Mexico ·
Mexico (Guerrero - Costa Chica, Ayutla, Ometepec, Acapulco) 
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Čvarci
Slow-rendered pork cracklings from Slavonia - pork back and skin cooked down in their own fat until deeply browned and crisp, then salted and eaten on bread or with plum brandy.
Croatia ·
Slavonia (eastern Croatia), also common in Serbia, Bosnia, and Slovenia 
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Da Hong Pao
Da Hong Pao is the legendary charcoal-roasted Wuyi rock oolong from Fujian, brewed gongfu-style for a deep, mineral, honey-floral cup.
China ·
Wuyi Mountains, northern Fujian (Wuyishan city, Nanping prefecture) + nationwide tea houses Damper
Damper is a simple Australian soda bread of flour, water and salt, traditionally baked in the coals of a campfire or in a camp oven.
Australia ·
Oceania Djuvec
Djuvec is a Balkan rice dish baked with peppers, tomatoes, onions and sometimes meat, spiced with paprika.
Serbia ·
Nationwide 
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Faggots
Traditional British pork-liver and heart faggots wrapped in caul fat, slow-cooked and served with gravy and mushy peas - a nose-to-tail comfort food from Wales and the Midlands.
United Kingdom ·
England 
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Fairy Bread
Fairy bread is an Australian party treat: white bread buttered and covered with tiny rainbow sprinkles, cut into triangles.
Faisselle
Loose-curd French fresh cheese drained in the pierced ceramic basket that gives it its name, served with crème fraîche in summer.
France ·
Provence and Brittany (countrywide in summer) Faro
Brussels-style sweetened lambic blended with dark candy sugar - the everyday café beer of the Pajottenland, easy to drink with a soft caramel edge.
Belgium ·
Pajottenland and Brussels (Senne valley) 
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Fromage de Nazareth
A semi-hard, washed-rind cow's-milk cheese from Nazareth in the Flemish Ardennes - earthy, slightly barny, and aged into a flat wheel with a sticky orange coat.
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Fromager D'Affinois
French double-cream made by ultrafiltration - silky and spreadable on the day it leaves the dairy, from the Isère in the Dauphiné.
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Gelato Alla Crema
Gelato alla crema is Italy's plain custard gelato, made dense and smooth from milk, cream, sugar and egg yolks.
Italy ·
Nationwide 
Hornazo
Hornazo is the lard-enclosed meat pie of Salamanca and Extremadura, filled with chorizo, longaniza and pork loin and baked for the Lunes de Aguas romería.
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Ikinari Dango
Hand-held grilled rice dumplings on bamboo skewers, brushed with sweet soy glaze - a Japanese festival and hanami snack sold from roadside stalls and eaten on the spot.
Japan ·
Nationwide Japan (especially Kyoto, Tokyo, and the old Tōkaidō route) 
Imagawayaki
Round Japanese wheel-cake cooked in a heavy cast-iron clam mould, filled with sweet red bean paste and sold at shrine approaches and matsuri stalls.
Kalops
Kalops is a Swedish beef stew with onion, carrot and allspice, slow cooked into a dark, warming sauce.
Sweden ·
Nationwide 
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Kasseri
Kasseri is a Greek PDO pasta-filata cheese of sheep's milk (plus up to 20% goat's), mild, salty and elastic, loved sliced, fried for saganaki and melted.
Greece ·
Northern Greece (Macedonia, Thessaly, Thrace, Lesbos) 
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Keema
Keema is a spiced minced-meat curry from northern India, browned with onions, ginger, garlic and toasted ground spices, eaten with parathas or pav.
India ·
Northern India - Punjab, Delhi, Lucknow; also widespread in Pakistan and the Persian Gulf Showing our 483 fully written-up dishes.
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