Food World
Discover 1780 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
489 shown
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Dong Ding
Dong Ding is the classic Taiwanese high-mountain oolong from Nantou, with floral, creamy, stone-fruit notes and a tight rolled pellet shape.
Taiwan ·
Nantou County (Lugu, Shanlinxi, Dong Ding Mountain, Alishan) + Taipei and Taichung tea markets 
Isombe
Isombe is a Rwandan stew of pounded cassava leaves cooked with palm oil, fish or meat and vegetables.
Rwanda ·
Nationwide Kafteji
Kafteji is a Tunisian dish of chopped fried vegetables and eggs, served in a sandwich or on a plate with harissa.
Tunisia ·
Nationwide 
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Kamby Arro
A slow-cooked Paraguayan rice pudding simmered in milk with sugar, cinnamon and a touch of lemon zest, served cold in small glasses and shared at patron-saint festivals, family lunches and during Holy Week.
Paraguay ·
Paraguay (Central, Asunción, Cordillera, Caaguazú, Itapúa - Asunción, Paraguarí, Caacupé, Encarnación) 
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Kusa Mochi
Kusa mochi is Japanese mugwort rice cake, green from pounded yomogi leaves, traditionally filled with sweet red bean paste in spring.
Japan ·
Japan-wide in spring, with distinctive regional styles in Kyoto, Kantō and Sendai 
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Moosbeernocken
Austrian Alpine dumplings of quark-potato dough wrapped around whole lingonberries, poached, and rolled in buttered breadcrumbs or cinnamon sugar.
Austria ·
Eastern and central Austria, especially Carinthia (Kärnten), Styria (Steiermark), Lower Austria (Niederösterreich), Burgenland, and the Vienna Woods (Wienerwald) 
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Mornay Sauce
The classic French cheese sauce - a béchamel finished off the heat with grated Gruyère (and sometimes Parmesan) and a yolk-and-cream liaison for extra body.
France ·
France (codified in the classical French cuisine of Carême and Escoffier) 
Tomme Vaudoise
Tomme Vaudoise is a supple cow's-milk cheese from the Swiss canton of Vaud, with a washed grey-brown rind and a mild, nutty character, often melted in fondue.
Switzerland ·
Vaud (French-speaking Switzerland) 
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Yancheng Long Xia
Yancheng long xia are freshwater crayfish from Jiangsu province, boiled with chilli, garlic and Sichuan peppercorn and eaten from huge shared piles.
China ·
Jiangsu (Yancheng) Showing our 489 fully written-up dishes.
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