National dish

A national dish is a culinary dish that is strongly associated with a particular

country.[2] 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 foodstuf fs

that can be prepared in a distinctive way , such as fruits de mer, served
along the west coast ofFrance.[2]
It contains a particular 'exotic' ingredient that is produced locally, such
as the South American paprika grown in the EuropeanPyrenees.[2]
It is served as a festive culinary tradition that forms part of acultural
heritage—for example, barbecues at summer camp or fondue at dinner
parties—or as part of a religious practice, such as Korban Pesach or
A Sunday roast—in this example,
Iftar celebrations.[2]
consisting of roast beef, mashed
National dishes are part of a nation's identity and self-image.[3] During the age of potatoes, vegetables and mini
European empire-building, nations would develop a national cuisine to distinguish Yorkshire puddings—is a national
themselves from their rivals.[4] dish of England.

According to Zilkia Janer, a lecturer on Latin American culture at Hofstra

University, it is impossible to choose a single national dish, even unofficially, for
countries such as Mexico or India because of their diverse ethnic populations and
cultures.[3] The cuisine of such countries simply cannot be represented by any single
national dish. 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.

Pilaf (O'sh), a national dish in the

cuisines of Central Asia
Contents
Latin American dishes
By country
Drink
National liquors
See also
References

Hainanese chicken rice, a national

dish of Singapore
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. Both Peru and Ecuador claim ceviche as their
national dish. 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.[3]
The identification of Latin American national dishes is stronger among expatriate
communities in North America.[3] 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.[3]
Tumpeng, a national dish of
Indonesia
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.

Afghanistan: Kabuli Palaw[5]

Albania: Tavë kosi
Algeria: Couscous[6]
Andorra: Escudella
Angola: Moamba de galinha[7]
Antigua and Barbuda: Pepperpot, Fungee
Argentina: Asado,[8] Empanada,[9] Locro, Milanesa, Choripán Nasi lemak is a national dish of
Armenia: Khash, Harissa, Dolma, Khorovats Malaysia, served with anchovies,
Aruba: Keshi yena peanuts, boiled egg, lamb curry,
Australia: Meat pie,[10] Roast lamb,[11] Pavlova cucumber, vegetables, and "sambal
Austria: Wiener Schnitzel, Tafelspitz tumis" (hot spicy sauce).
Azerbaijan: Dolma, qutab
Bahamas: Crack conch with peas and rice[12]
Bahrain: Machboos[13]
Bangladesh: Rice and Ilish, Shorshe Ilish, Machh bhaja, Machher Jhol,
Bhuna, Chicken Korma[14]
Barbados: Cou-Cou and Flying Fish[15]
Belarus: Draniki
Belgium: Moules-frites,[16] Belgian waffle,[17] frites
Belize: Boil up, Fry jack
Benin: Kuli Kuli
Bermuda: Bermuda fish chowder
Pierogi ruskie ("Ruthenian
Bhutan: Ema datshi dumplings"), the most enduring of
Bolivia: Salteñas[18] Polish culinary traditions, recall the
Bosnia and Herzegovina: Bosnian pot,[19] Ćevapi Ruthenian culinary traditions of the
Botswana: Seswaa former Polish eastern territories
Brazil: Feijoada[20] (Kresy),[1] a national dish of Poland.
Brunei: Ambuyat[21][22]
Bulgaria: Banitsa, Bob chorba
Burkina Faso: Riz Gras
Burma: Mohinga
Burundi: Elephant soup
Cambodia: Amok trey,[23] Samlor Kako[24][25]
Cameroon: Ndolé
Canada: Nanaimo bar,[26] Poutine,[27][28][29] Butter tarts,[30][31] Kraft Dinner,[32] Tourtière
Cape Verde: Cachupa
Central African Republic: Cassava fufu, Peanut soup
Chad: Boule
Chile: Empanada,[33] Pastel de choclo[34]
China: Peking Duck,[35][36] noodles (such as lo mein, chow mein and
lamian), fried rice, dumplings, Mao's braised pork

Hong Kong: Char siu,[37] dim sum[38]

Macau: Minchee[39]
Colombia: Sancocho, Ajiaco, Bandeja paisa,[40]
Comoros: Langouste a la Vanille
Costa Rica: Gallo pinto
Croatia: Zagorski Štrukli, Mlinci, Brudet, Kulen, Istrian stew
Cuba: Ropa vieja, Moros y cristianos
Cyprus: Souvla
Czech Republic: Vepřo knedlo zelo (roast pork with dumplings and
sauerkraut), Svíčková Argentine empanadas
Democratic Republic of the Congo: Poulet à la Moambé[41]
Denmark: Stegt Flæsk (fried pork and potato-based dish; official),[42]
Bøfsandwich, Frikadeller and Smørrebrød (unofficial)

Greenland: Kiviak, suaasat

Djibouti: Skoudehkaris
Dominica: Mountain chicken, Fish broth
Dominican Republic: La Bandera ("The Flag"; rice, red beans, and
meat (beef, chicken, pork, or fish),Sancocho
East Timor: Ikan Pepes
Ecuador: Encebollado,[43] Fritada,[44] Guatitas,[45] Ceviche
Egypt: Ful medames,[46] kushari, molokhia, falafel (popular street food)
El Salvador: Pupusa Chelo kabab, a national dish of Iran
Equatorial Guinea: Succotash, Peppersoup
Eritrea: Zigini with injera,[47] Gored gored
Estonia: Verivorst with Mulgikapsad (sauerkraut stew)
Ethiopia: Wat with injera,[48] Fit-fit
Fiji: Kokoda (poke-like ceviche)
Finland: Karjalanpaisti,[49] Mämmi, Sautéed reindeer
France: Crêpe,[50] Pot-au-feu,[51][52] Macarons, Bisque
Gabon: Poulet Nyembwe[53]
Gambia: Benachin, Domoda
Georgia: Khachapuri, Khinkali Cepelinai, Lithuanian potato
Germany: Currywurst,[54] Sauerbraten,[55] Bratwurst, Eisbein (ham dumplings
hock) with Sauerkraut (fermented cabbage)[56][57][58]
Ghana: Fufu, Banku, Jollof Rice
Gibraltar: Profiteroles
Greece: Fasolada,[59] Moussaka,[60] Souvlaki,[61] Magiritsa, Kokoretsi
Grenada: Oil Down[62]
Guatemala: Fiambre, Pepian (hearty meat stew)
Guinea: Poulet Yassa
Guinea-Bissau: Jollof rice
Guyana: Pepperpot
Haiti: Red beans and rice (unofficial), Diri ak djon djon
Honduras: Baleada, Carne asada, Sopa de caracol
Hungary: Gulyás,[52] Lecsó Biryani, a spicy national dish of
Iceland: Hákarl, Þorramatur Pakistan
India: There is multitude of cuisine available in India which maybe
separated by Geographical regions. Places close to sea have sea
animals in the dishes, mountainous areas have cuisines rich in fat, both animal and plant based. Equatorial regions
have spicy foods, in which various world famous spices such asAnise
Seeds, Black Pepper, Cardamom, Cloves, Red Chillies, Saffron,
Turmeric, Some of the famous cuisines alphabetically mentioned are,
Achar, Dosa, Idli, Roti, Paratta, Bhindi, Baingan, Lassi, Paan. further
information: Indian cuisine
Indonesia: Tumpeng (Aual),[63] Sate,[64][65] Soto,[66] Nasi goreng,[64]
Gado gado
Iran: Abgoosht, Fesenjan, Chelo kabab,[67] Ghormeh sabzi
Iraq: Dolma, Samak masgouf,[68] Kleicha
Ireland: Irish stew,[69] Colcannon
Israel: Meorav Yerushalmi, Ptitim, Hamin, Falafel[70][71][72] Philippine adobo, a national dish of
Italy:Pasta,[73] Polenta,[74]
Pizza, Risotto the Philippines
Ivory Coast: Fufu, Kedjenou
Jamaica: Ackee and Saltfish, Jerk chicken,[75] Jamaican patty
Japan: Sushi,[76] Japanese curry,[77] Ramen[78]
Jordan: Mansaf[79][80]
Kazakhstan: Beshbarmak, Shalgam
Kenya: Ugali, Sukuma wiki, Nyama choma[81]
Kiribati: Palusami
Kuwait: Machboos
Kyrgyzstan: Beshbarmak, Laghman, Kuurdak
Laos: Tum Mak Hoong (Green papaya salad),[82][83][84][85] Larb with
sticky rice[86][87]
Sarmale with mămăligă, national
Latvia: Latke
dishes of Romania and Moldova
Lebanon: Kibbeh,[75] tabbouleh[88]
Liberia: Dumboy
Libya: Bazeen, Usban
Liechtenstein: Käsknöpfle
Lithuania: Cepelinai
Luxembourg: Judd mat Gaardebounen,[89]
Macedonia: Tavče Gravče
Madagascar: Romazava[90]
Malawi: Nshima
Malaysia: Nasi lemak,[91] Satay,[92] Laksa,[93][94][95] Roti canai[96][97]
Maldives: Garudhiya Amok trey, a national dish of
Mali: Maafe, To et Tokorodji, Tiguadege Na Cambodia
Malta: Pastizzi, rabbit stew (Fenkata)
Marshall Islands: Macadamia nut pie
Mauritania: Thieboudienne, Couscous
Mauritius: Octopus Curry, Rougaille, Gateux Piment
Mexico: Mole poblano,[98] Chiles en nogada[99]
Federated States of Micronesia: Bat soup
Moldova: Mămăligă, Sarmale, Mici
Monaco: Barbaguian
Mongolia: Buuz
Montenegro: Kačamak, Raštan[100]
Montserrat: Goat water
Morocco: Couscous, Tagine, Pastilla[101] Swedish crayfish called Kräftskiva
Mozambique: Frango
Namibia: Süßer Hirsebrei
Nauru: Coconut fish
Nepal: Dal bhat[102]
Netherlands: Stamppot, hutspot
New Zealand: Bacon and egg pie,[103] lamb[104]
Nicaragua: Gallo pinto
Niger: Djerma Stew, Jollof rice
Nigeria: Fufu and Egusi soup[105]
North Korea: Kimchi, Naengmyeon, Bulgogi, Bosintang
Norway: Fårikål
Oman: Shuwa
Pakistan: Biryani, Nihari[106]
Palau: Bat soup
Palestine: Arab salad, Falafel, Mujaddara, Musakhan, Hummus with
tahini Dal bhat, Nepal
Panama: Sancocho de gallina
Papua New Guinea: Mumu
Paraguay: Sopa paraguaya
Peru: Ceviche[107]
Philippines: Adobo,[108][109] Sinigang
Poland: Bigos, Pierogi,[110] Kotlet schabowy,[111] Żurek, Gołąbki
Portugal: Cozido à Portuguesa, Bacalhau, Francesinha
Qatar: Machboos
Republic of the Congo: Poulet Moambé,[41] Poulet Yassa
Romania: Mămăligă, Sarmale, Mici[112]
Russia: Pelmeni, Shchi, Kasha,[113] Pirogi, Pirozhki[114][115] Polenta, Italy
Republic of Tatarstan: Öçpoçmaq
Tula, Russia: Tula gingerbread
Rwanda: Ugali
Saint Kitts and Nevis: Saltfish
Saint Lucia: Green fig and saltfish
Saint Vincent and the Grenadines: Roasted breadfruit and fried
jackfish
Samoa: Palusami
San Marino: Torta Tre Monti
Sao Tome and Principe: Palm oil stew
Saudi Arabia: Kabsa, Saleeg
Senegal: Thieboudienne, Poulet Yassa Couscous, Morocco and Algeria
Serbia: Ćevapčići (grilled minced meat sausages),[116][117][118][119]
Pljeskavica (meat patty),[119][120] Ražnjići (skewered meat),[119]
Gibanica (pastry),[121] Ajvar (relish),[122] Pasulj (bean soup),[123]
Punjena paprika (filled peppers), Sarma (filled leaves), Fisherman's
soup; further information: Serbian cuisine
Seychelles: Fruit Bat Soup
Sierra Leone: Cassava leaves
Singapore: Chilli crab,[124] Hainanese Chicken Rice[125]
Slovakia: Bryndzové halušky[126]
Slovenia: Ajdovi žganci, Belokranjska povitica, Obara
Solomon Islands: Poi
Somalia: Canjeero with goat stew, Lahoh, Gashaato (coconut Ndolé from Cameroon
confection)
South Africa: Bobotie[127]
South Korea: Kimchi,[128] Bulgogi,[129] Bibimbap,[130] Galbi[131]
Spain: Tortilla española[132]

Andalusia: Gazpacho
Asturias: Fabada asturiana
Balearic Islands: Tombet, ensaïmada
Basque Country and Navarre: Marmitako, Chistorras
Canary Islands: Sancocho, Papas arrugadas
 Canary Islands: Sancocho, Papas arrugadas
Cantabria: Cocido montañés
Catalonia: Pa amb tomaquet
Castile and León: Lechazo asado
Castile-La Mancha: Gachas, Pisto
Extremadura: Migas, Cocido extremeño
Galicia: Empanada, Polbo á feira, Caldo gallego
Madrid: Cocido madrileño, patatas bravas
La Rioja: Patatas a la riojana
Valencian Community: Paella Ukrainian borscht
Sri Lanka: Rice and curry[133] ,
Kottu, Kiribath
Sudan: Ful medames
Suriname: Pom
Swaziland: Karoo roast ostrich steak
Sweden: Köttbullar,[134] Kräftskiva,[134][135] Surströmming,[136][137] Ostkaka[138]
Switzerland: Cervelat,[139] Fondue, Rösti
Syria: Kibbeh
Taiwan: Beef noodle soup, Minced pork rice
Tajikistan: O'sh (pilaf)
Tanzania: Ugali[140]
Thailand: Pad Thai, Tom Yum Goong,[141] Som tam
Togo: Yeyebessissi
Trinidad and Tobago: Callaloo,[142] Doubles
Tunisia: Couscous, Kabkabou
Turkey: Döner,[143] Kuru fasulye with pilav[144]
Turkmenistan: Palaw
Tuvalu: Pulaka
Uganda: Matoke
Ukraine: Borscht,[145][146] Varenyky[147][148]
United Arab Emirates: Biryani
United Kingdom: Fish and chips,[149][150][151][152] Chicken tikka masala,[153][154] Full breakfast,[155] Shepherd's
pie

England: Beef (especially roast beef and corned beef),[156][157] Pudding (usually Christmas plum
pudding),[158][159][160] Sunday roast, Bangers and mash
Cornwall: Cornish pasty
Northern Ireland: Ulster fry[161]
Isle of Man: Skeddan jiarg
Scotland: Haggis[162][163]
Wales: Cawl[164]
United States: Apple pie, Buffalo Wings, Fried Chicken, Hamburger, Hot Dog, Corn Dog, Macaroni and Cheese

Hawaii: Poi, Saimin, Loco Moco, Poke

Puerto Rico: Arroz con gandules, Lechon, Mofongo
United States Virgin Islands: Fish and Fungi
Uruguay: Asado, Chivito
Uzbekistan: O'sh (pilaf)[165][166]
Vanuatu: Lap lap
Venezuela: Pabellón criollo[167]
Vietnam: Phở,[168] Bún bò Huế, Bò kho
Yemen: Saltah
Zambia: Nshima
Zimbabwe: Sadza
 Seafood paella, Valencia, Serbian Ćevapčići Phở - Vietnamese noodle Russian pirozhki
Spain soup, considered a
Vietnamese national dish

Tabbouleh served with Sushi, Japan Poutine, considered one of

chicken, Lebanon the national dishes of Canada

Thieboudienne, Senegal
national meal

Drink

National liquors
A national liquor is an alcoholic drink considered a standard and respected adult beverage in a given country. While the status of such
drinks may be informal, there is usually a general consensus in a given country that a specific drink is the national beverage or "most
popular liquor".

See also
Index of sociology of food articles
Traditional food

References
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