All you need to transport your senses to unreachable lands is the appropriate combination of spices and inspiring recipes. Here are a few dishes with which to take your palate on a journey around the world.
Latin American cuisine is rich in maize-based dishes such as arepas, tacos, tamales, tortillas and various salsas and condiments like guacamole, pico de gallo, mole, chimichurri and chili. Ecuador, Bolivia and Peru feature cuisines infused with varieties of potatoes, locally grown quinoa and yellow chile.
North American cuisine is a true melting pot. Canadian cuisine features dishes infused with maple syrup, their famous poutine, and butter tarts; while in the USA, each region has its own speciality. In the south, you’ll find fried chicken, shrimp and grits, biscuits and cornbread. The country is also synonymous with the hamburger, hotdog, and brisket.
Thanksgiving is a cuisine of its own, featuring stuffed turkey and sweet potato topped with marshmallows. New York is the namesake of the strip steak, as is Philadelphia of the famous cheesesteak. Typical homemade meals include meatloaf, pot pie, chilli con carne and mac and cheese. Clam bakes, cookouts, cherry pie, pecan pie, key lime pie and good old apple pie are a few of the country’s offerings to the world of food.
Meanwhile, Mexican and Central American cuisine focuses on staples such as maize, beans, avocados, cocoa and chilli peppers. The street food is also varied and delicious, such as chipotle-infused tacos and enchiladas.
Recipes: Peach cobbler
From the phyllo pastry-based Albanian dishes to Armenian dolmas, Austrian strudel, and Azerbaijan pilaf – each European country presents its own flavours, cooking techniques and ingredients. Take a culinary tour across Europe by sampling Belgian waffles; Croatian black risotto; Estonian rye with salted herring and a dollop of butter; German pretzels; Belarus potato pancakes; and Cyprion halloumi with fresh watermelon for a refreshing snack. In Hungary, tuck into bowls of goulash before trying Polish pierogi, Romanian cabbage rolls and Swedish cinnamon rolls.
Asian cuisines are deeply rooted in a characteristic style of cooking practices and traditions. Common ingredients include rice, ginger, garlic, sesame seeds, dried onions, soy, chillies and tofu. Central Asia is noted to be the birthplace of yoghurt – and thus yoghurt-infused dishes. East Asian dishes feature noodles, mung beans, seafood and bok choy. In South Asian cuisine you’ll find a lot of chilli, pepper and other strong herbs and spices. Southeast Asian features flavours such as lime, coriander, fish sauces, lemongrass and tamarind. West Asian dishes commonly use pitas, honey, chickpeas, mint, parsley and dates – with popular dishes like shawarma.
The continent of Africa is dotted with olives and olive oil, preserved butter (called smen), floral essences, preserved lemons, harissa sauce (the heat of North Africa, available as a chilli paste or sauce), garlic, couscous, onions, oranges, dates, figs and lamb. Northern Africa dishes have saffron, nutmeg, cinnamon, paprika, cloves and cumin combined in a delicate balance. Harissa and cayenne, aniseed, black pepper, cumin, cloves and wild parsley are big seasonings in Algeria. The coastal area of Tunisia is known for vibrant, spicy fish and vegetable cuisine, cassava, rice and kwanga (cassava dumpling).
The cuisines of Oceania include Australian barbecues, Tasmanian seafood and lamingtons.