Journey across American continent (North and South)
North America (24.2 million km) is the third largest, and South America (17.8 million km) is the fourth largest continent on Earth. Both Americas are connected in the central part by two bridges – land and island, which together are called Central America. All of America is the land with the greatest longitudinal extent in the world. The largest country in America is Canada, the smallest – Saint Kitts and Nevis. The most crowded country in America is the United States, the least – Saint Kitts and Nevis. The most densely populated country in America is Barbados, and the least densely populated is Suriname.
Both Americas are shared by 35 sovereign countries, and few that are dependent territories.
The history of American settlement is the most important factor that influences the modern uneven distribution of the population, ideas, food and the way of living, in North America and South America.
Linguistic and cultural diversity is related to the history of America’s colonization. The Rio Grande River – today the border between Mexico and the US – separates Anglo-Saxon America, with predominantly English, from Latin America, with its predominantly Spanish and Portuguese languages.
Since is a food journey, lest see what the staple dish in every place is. What are the local crops, the animal and the fish that is being prepared to eat?
Let us go and explore!
Anguilla (UK) – Pigeon peas and rice
Fresh Pigeon peas soaked overnight) and rice are simmered in a coconut broth seasoned with thyme, garlic, onion and peppers. It is a relatively simple dish served with a meat dish such as jerk stewed chicken, fish stew or oxtail.
Antigua And Barbuda – Fungee and Pepperpot
Judging by its name you would think that it is a kind of mushroom and pepper stew, but in fact the truth can be more exciting. Those are two separate dishes combined into one, spectacular one. Fungee is a cornmeal mixed with okra, formed in a shape of round ball/dumpling, while Pepperport is a thick, sticky liquid derived from bitter root of cassava plant.
Argentina – locro
This dish is a classic squash stew very well-known along the South American Andes. The major ingredients are squash, corn, some form of meats (usually beef, but sometimes beef jerky or chorizo), and vegetables. Other ingredients vary widely, and typically include onion, beans and or pumpkin. It is mainly eaten in winter.
Aruba (kingdom of Netherlands) – Keshi yena
Believed to have originated with Dutch empire slaves, Keshi Yena is a large round ball of cheese stuffed with spiced beef meat that is served baked or steamed. Included in the Keshi Yena stuffing is also chicken or goat meat.
Since Kingdom of Netherlands holds few of the Caribbean island, it came to my attention, that the food preferences and national, most popular dishes are the same in few places. Island of Curaçao, national dish is as well Keshi Yena.
Bahamas – Crack conch with peas and rice
Queen conch (Crack Conch) is a massive sea creature that is naturally found in the ocean surrounding the islands of the Bahamas. It is a versatile and flavorful delicacy. As part of the national dish, cracked conch, some shellfish is often cooked in batter and serve up with rice and peas. Dish is usually complemented by plantains, macaroni and cheese or potato salad.
Barbados – Cou – Cou
Cou-Cou and Flying Fish. This fried fish, and a variety of flying fish, which is even a kind of symbol of Barbados. It is extremely similar of the immortal British delicacy of fish and chips, while instead of fries we will get cou – cou, which are small pancakes made of fried plantains with an addition of corn porridge and a locally grown okra.
Belize – rice and beans
The national dish of Belize is rice and beans with fish stew. The beans and rice, which are the staple in every household, are cooked together with a variety of spices and coconut milk. In this case, the fish stew is made from tilapia are red snapper, cooked with spices, vegetables and of course coconut milk. Super delicious option. Its other variations go great with stew chicken and potato salad or Coleslaw.
Bermuda (UK) – Fish chowder
According to the popular beliefs this dish was first made by 17th-century British settlers who prepared it in cauldrons which were placed above bonfires on the beaches of St. George’s. Its main ingredients are fish fillets, fish stock, tomato purée, while other additional ingredients typically include vegetables (potatoes, onions, celery, green peppers, carrots), herbs, and spices such as thyme, bay leaves, peppercorns, and cloves. The consistency is more broth like than heavy and creamy. Conventionally, the soup is seasoned with black rum and a local sherry peppers hot sauce.
Bolivia – Salteñas
These South American “dumplings” combine the delicacy of dough with the spiciness of a stuffing made primarily of meat and potatoes. Mainly beef, pork or poultry meat is wrapped in the dough. In the traditional stuffing, apart from meat, there are potatoes, peas and spices – pepper, paprika, cumin and oregano. Optional additions to the dish are olives and raisins, as well as boiled eggs.
Brazil – feijoada
A stew made of mostly black, less often red or brown, beans. feijoada completa consists of prawns, beans and dried meat, smoked sausages, tongues, pork ears and legs, cloves, bay leaves, pepper, garlic, and onion. This includes rice, farofa (roasted and fried cassava flour), orange slices and a spicy pepper sauce, molho da pimento.
British Virgin Islands (UK) – fish and fungi
Fungi contrary to the name, have nothing to do with the mushrooms, but in fact, it is an okra cooked into a thick mash with the addition of cornmeal and water. The fresh, whole fish is seasoned with a Creole-style seasoning and fried until is nice and crispy. The fish itself, after is done, is topped with a sweet onion gravy. Fungi and fried fish are served together, on one plate, piping hot and ready to eat.
Canada – Poutine
Contrary to what the name may suggest, this dish recipe is extremely far from Russia. Fries with poutine sauce are a completely Canadian invention. The recipe is extremely simple. You need basically 3 ingredients: French fries: These are usually of medium thickness and fried (often twice); Cheese curds: Fresh cheese curds are used to give the desired texture, the size and the amount is completely individual preference; Brown gravy: Usually, it is a light and thin chicken gravy, somewhat salty and mildly spiced with a hint of pepper, or a sauce brune, which is a combination of chicken and beef stock. So, the idea is, you have a plate of crispy French fries, topped them with cheese, any amount you want, and then pour hot gravy all over it… And enjoy.
Caribbean Netherlands (Kingdom of Netherlands) – cou cou and flying fish
Flying fish, that is so plentiful around the islands, is a base of this national dish, steamed, boiled or fried. Cou Cou it is a sort of savory porridge, that it is made from a combination of cornmeal and okra. Locally it can also be made from other ingredients, like breadfruit, yams or green bananas. The two ingredients muddle together to form smooth and unified mass. Coucou in Barbados is a warming and comforting dish, made traditionally on Fridays and Saturdays.
Cayman Island (UK) – Turtle
When Christopher Columbus first saw the Cayman Islands, he called them Las Tortugas, thanks to all the green sea turtles there. Turtle, a true delicacy and perhaps the most traditional meal with older generations in the Cayman Islands, ‘turtling’- or farming for turtles, dates to the 17th Century. the stew itself, it is a meat braised for few good hours, with bunch of vegetables, sometimes with coconut milk. It is regularly served with beans and rice, or possibly a side of plantains and Coleslaw.
Chile – Curanto
It the quintessence of richness of the islands: a variety of mussels such as cholgas, choritos, and almej as; meat – including a piece of chicken, pork and sausage, and of course a potato. The traditional way to prepare this dish is called “Curanto en hoyo” or “curanto from the hole”. This method, known thousands of years ago, is laborious and time-consuming, but it is also a real local ritual and an opportunity for social gatherings. First, a half-meter long pit is prepared, on the bottom of which the previously heated stones are thrown. Then the curanto ingredients are arranged one layer after another, and they are separate with the leaves of the “pangue” plant or cabbage. The top is covered with earth or wet bags. It creates a natural oven.
Colombia – Bandeja Paisa
This dish originating in the Coffee region including the cities of Medellin, Santa Fe de Antioquia, Guatape and Jardin. It was originally a dish eaten by farmers who worked hard in coffee plantations who needed a caloric and filling meal. This calorie bomb includes white rice, fried plane tree, fried egg, fried minced meat, Colombian spicy chorizo sausage, red beans, fried bacon, avocado and … as if that were not enough, arepa cake! It is a dish for the brave, mainly due to the abundance of ingredients.
Costa Rica – Gallo Pinto
Gallo pinto is a national dish of both Costa Rica and Nicaragua. Its name literally means “painted rooster” and it consists of rice with black or red beans cooked separately and, after cooking, fried with the addition of onion, garlic, red pepper, coriander and spices.
Cuba – Ropa vieja
Like many famous regional dishes, this dish comes from the poor. Beef serves double here – first as an ingredient of the stock, and then stewed in tomatoes for a long time, it becomes a stew. This allowed even the hard meat of an old cow to end up on the plate as a tasty dish. Do not let the name, which freely translates as “old rag”, discourage you, as it only refers to the appearance of the dish. Tastes the best the day after preparation.
Curaçao (kingdom of Netherlands) – Stoba
It is a warm stew and is a one of the most popular dishes you will find all over the Caribbean. The Stoba you will find on Curaçao is often made with goat meat; however, any meat and vegetable combination can be used. This dish gets its distinct flavor from the spices used in the process, and sometimes it can be very spicy. Sometimes fresh papaya is added, for a little sweetness, to offset the spice.
Dominica – Mountain Chicken
Dominika is a home to a Leptodactylus fallax, commonly (and deceptively) known as the mountain chicken or giant ditch frog; a critically endangered species of frog that is native to the Caribbean islands of Dominica and Montserrat. It is nothing different than frog legs, that are seasoned and deep fry until crispy. Served with Green fig/banana, Dasheen, Yam, and a green salad.
Dominican Republic – La Bandera
La Bandera Dominicana is an absolute classic. It consists of meat stewed in vegetables (usually chicken), served with red beans and white rice. Where does the name come from? The three ingredients of the dish are analogous to the three colors of the Dominican flag. Sometimes in restaurants this dish is served in a way that resembles the arrangement of colors on it.
El Salvador – papusas
Pupusas are traditionally made from an amazingly simple dough of nearly equal parts masa and warm water with a pinch of salt. The consistency of the dough should be soft like a clay. They are stuffed with either refried beans and cheese, or a fried pork mixture resembling a paste made of fried pork, onions, peppers and cheese. They are then patted out to form a thick tortilla that is then fried over high heat. Almost as important is the side dish of cortido that is served alongside the pupusas. Cortido is very much like coleslaw made with vinegar or resemble a sauerkraut with its tartness, to cut the pupusa’s richness for a perfectly balanced dish.
Equador – Encebollado
it is a fish stew. This dish is served with boiled cassava and pickled red onions. The onion dressing is prepared with fresh tomatoes and spices such as pepper or coriander leaves. It is usually made from white tuna, although mackerel or pelamis may also be used. It can be served with a ripe avocado. Encebollado is usually served with banana fries, plantains or bread as a side dish. This can be seasoned with lime juice and chili sauce. People in Ecuador eat for breakfast, lunch or dinner.
Falkland Island (UK) – smoko
Daily smoko: It is assumed that this term originally came from the British Merchant Navy as early as 1865 about a cigarette break. However, in the Falkland Islands, it is an afternoon tea that is served with homemade cakes and biscuits.
French Guiana (France) – Bouillon d’awara
Bouillon d’awara (also known as bouyan wara and awara broth) is a traditional Guyanese specialty. The main ingredient in this dish is the pulp of the Awara fruit. The juice is used as a foundation for a thick stock that’s slowly cooked for a long time ( even up to 36 hours) with a large number of added ingredients such as fish, tropical vegetables, salted meat, smoked chicken, smoked fish, banana leaves, cassava, or smoked ham. Generally served with rice on the side. A national dish and a sign of hospitality towards guests.
Greenland (Denmark) – Suaasat
Traditional Greenlandic soup. It is customarily made from meat of the seal, but optional can be made as well from whale, caribou, or seabirds. The soup often includes onions and potatoes and is simply seasoned with salt, black pepper, and bay leaves.
Grenada – Oil down
Oil down is a stew of breadfruit, salted meat, chicken, dumplings, callaloo (popular Caribbean vegetable dish), and other vegetables, all stewed in coconut milk, herbs, and spices to make a hearty and flavorful one-pot meal. It is called oil down because the coconut milk simmers down and releases its rich flavored oil into the pot. All the liquid is cooked down (dried out), therefore the name oil down. Grenadians might also use the term oil down about a traditional neighborhood party where they serve the oil down stew cooked over an open fire. Traditionally it is the men who cook the oil down at such parties.
Guadeloupe (France) – Porc Columbo
A tasty pork dish with the Caribbean’s version of curry that It contains turmeric, cumin, coriander, mustard, ginger, fenugreek, cloves, pepper, among other spices. The pork is mouth-wateringly delicate, and the sauce is tangy and intense. As the pork browns, the sugar caramelizes, creating a harmony between the sugar and the spice that is truly unforgettable. The sweet potato almost completely falls apart during cooking, thickening what at first seems to be a large quantity of chicken stock.
Guatemala – Pepian
Pepián is one of the oldest dishes in Guatemalan food heritage, borne out of the fusion of the Spanish and Mayan cultures. It is also quite possibly the most famous Guatemalan stew. It is thick and rich, with roasted spices blended. Most of the times it contains meat, chicken, beef or pork. It is having a slight bitter taste, thanks to the roasting of the ingredients prior to the blending and cooking. Pepián is normally served with one meat, but you can have a full three-meat version. It always contains vegetables and fruits – such as pear, squash, carrot, potato and corn on the cob.
Guyana – Pepperpot
This richly spiced dish is traditionally served on Christmas morning in Guyana. Pepperpot is a unique type of stew that is made with some type of red meat or pork (some people use chicken, but that it’s still the least popular version), flavored with cinnamon, orange peel, clove, brown sugar, hot pepper, and the main ingredient- cassava cassareep what allows for the meat to be preserved for weeks. Cassareep (brown sauce made from extracting and boiling the juices from the cassava root). It is served alongside slices of plait bread.
Haiti – Diri ak Djon Djon
Haitian Black Mushroom Rice. The traditional recipe uses Black mushrooms which are native to the northern part of Haiti. Considered a delicacy, they are not used in everyday cooking. When boiled, they release a gray-black coloring, giving this recipe and many others a distinctive aroma, flavor and color. This rice is usually served with a meat or fish dish.
Honduras – Baleada
This traditional Honduran dish consists of tortilla flour, often quite thick, folded in half and filled with mashed fried red beans (a variety of beans native to Central and South America). Besides the beans, there are a whole host of ingredients that can be added to Balead. The most common types of baleadas are sencillas baleadas (simple baleadas) which are crushed cheese and mantequilla. Another common miscellaneous balead is the mixta baleada (mixed balead), which is the same as the simple balead but with the addition of scrambled eggs. Lots of other people add sausage, plantain, hot sauce, avocado, chicken, pork and chismol (sauce made fromtomato, onion, and bell pepper, vinegar, salt and pepper and lemon juice)
Simple baleadas (grilled red beans, cream / crema, cheese)
special baleadas (grilled red beans, cream / crema, cheese, scrambled eggs)
Super special baleadas (grilled red beans, cream / crema, cheese, scrambled eggs, chicken, minced meat or sausage).
Jamaica – Ackee and saltfish
Ackee fruit was brought to the Caribbean from Ghana before 1725. To prepare the dish, cod fish are fried with boiled ackee, onions, Scotch bonnet pepper, tomatoes, and spices such as pepper and pimiento. It can be garnished with bacon and tomatoes and is usually served as breakfast or dinner together with breadfruit, hard bread dough, dumplings, fried banana, or cooked green bananas. Ackee and Saltfish can be eaten with rice and peas or plain white rice. When seasoning (onion, scallion, thyme, garlic) and saltfish are combined with regular rice they are often called seasoned rice, which may be a single pot flour including ackee.
Martinique (France) – Grilled snapper with creole sauce
The national dish of Martinique is grilled red snapper with creole sauce. Knowing the Creole taste, you can assume that the sauce can be quite spicy, yet extremely flavorful. The fish itself is marinated, prior to cooking, with ginger, garlic, lemon juice, salt and pepper. The star of the dish, the sauce is made using among the other chives, onions, parsley, capers, tomatoes, peppers, the sauce is being combined with freshly grilled whole snapper fish. Served usually with brown rice, couscous or quinoa.
Mexico – mole poblano
is a traditional sauce originally used in Mexican cuisine, as well as dishes based on these sauces? Moles come in a variety of flavors and ingredients, with chili peppers as a common factor. However, the classic version of the mole is a variety called mole poblano, which is a dark red or brown sauce served over the meat. The dish has become the culinary symbol of Mexico. All mole preparations begin with one or more types of chili pepper. Classic moles including two or more of the following genera: Ancho peppers, pasilla, mulato and chipotle. Other ingredients may include black pepper, achiote, guaje (Leucaena Leucocephala), cumin, cloves, anise, tomatoes, tomatillos, garlic, sesame seeds, dried fruit, herbs such as Piper Auritum or Hoja Santa, also known as Hierba Santa, and many other ingredients. A molar poblano contains an average of 20 components; The molar almendrado averages 26 and may have Oaxacan moles at 30. Chocolate, if used, is added at the end of cooking. According to Rick BAYLESS, mole ingredients can be classified into five distinct classes: chili, sour (Tomatillos), sweet (dried fruit and sugar), spices, and thickeners (nuts and tortillas).
Montserrat (UK) – Goat water
Goat water is the national dish of Montserrat, a scrumptious stew truly to the tradition made from the meat of the ram (male goat). It shows semblance to the Irish stew and can be served with a variety of foods, such as bread, and rice. This dish can be difficult to cook because it must be a taste, flavor and color. The stew cannot be too thick or too thin. The consistency must be exactly right. It is usually cooked in a special pot/tin on wood fire, as the smoke from the wood enhances the taste of the stew. This is a communal dish usually served at weddings, christenings, parties and funerals.
Nicaragua – Nacatamal
A Nacatamal is a dish, it is usually eaten together with fresh bread and coffee. It is common to enjoy it during special occasions and to invite extended family and neighbors to partake. This combination is traditionally cooked in a large batch over a wood fire. This prepared corn base is ladled onto plantain leaves used for wrapping into large individual portions. Before the last stage of the cooking process, it must be filled. The filling usually consists of annatto(an orange-red condiment and food coloring derived from the seeds of the achiote tree, native to Mexico and Brazil ) seasoned pork meat, rice, slices of potatoes, bell peppers, tomatoes, and onions; olives, spearmint sprigs, and chile congo ( a very small, egg-shaped chile found locally). On occasion, prunes, raisins or capers can be added. The masa and filling are then wrapped in the plantain leaves, tied with a string, and made into pillow-shaped bundles – nacatamales. They are then steamed or pressure-cooked for several hours. The entire process is very labor-intensive, and it often requires preparation over the course of two days; it may be necessary to involve the whole family to complete it. often reserved for Sundays at mid-morning
Panama – Sancocho
is a traditional soup (often considered a stew) in several Latin American cuisines? Traditionally made with bigger pieces of vegetables, potatoes and chinks of meat, all cooked in broth, that is give it that traditional look and its liquidly consistency.
Paraguay – Sopa paraguaya
The name literally means “Paraguayan soup”. This traditional dish is comparable to cornbread. Cornmeal, cheese and milk or whey are common ingredients. It is a sponge cake rich in protein and calorie content. Sopa is like another Paraguayan based corn-based dish, chipahuazu or chipaguazu, except that it is made from fresh corn. The texture is a bit more like a cheese souffle and less like a spicy cornbread. This dish is often served with Paraguayan beef soup.
Peru – Ceviche
This seafood dish usually made from fresh raw fish cured in citrus juices such as lemons or limes, and seasoned with Aji, chili peppers or other spices including chopped onion, salt and coriander. As the dish is not cooked with heat, it must be prepared and eaten fresh. Ceviche is usually accompanied by side dishes that complement their flavors, such as sweet potato, lettuce, corn, avocado or banana.
Puerto Rico – Arroz con gandules y lechón
A traditional Puerto Rican dish, arroz con gandules is rice cooked with green pigeon peas. This orange-hued dish is full of flavor from the herby, peppery sofrito and pairs nicely with stewed chicken, pork, or red beans. Do not panic if the bottom layer burns a bit as you finish cooking the rice – this crispy layer is called pegao and is one of the best parts of the dish! It is a traditional one pot dish, that is an inherent staple of every household and every social occasion and every holiday.
Saint Barthélemy (France) – Accras
This is a dish you will find all over the island and it is simply salt cod fritters served in a spicy sauce. It is a Creole dish, and on St. Barts, the Creole cuisine is spicier than anywhere else.
St Kitts and Nevis – Stewed Salt Fish with Coconut Dumplings
Saltfish is a term used for dry codfish, which is the main ingredient in this classic dish. The fish is soaked and boiled before it is slowly simmered with onions, garlic, and tomatoes. Additional elements of the dish include coated in chili peppers plantains which are quick fried, as well as boiled dumplings made from flour and grated coconut. The final part of the dish is the sliced breadfruit that is sautéed together with onions, garlic, thyme, parsley. Hearty flavors come together in this meal with stewed saltfish, and coconut dumplings served alongside spicy ripe plantains, seasoned breadfruit, boiled in chicken broth.
St Lucia – Green Fig & Saltfish
Green fig and salt fish salad is beloved. The Islanders call green bananas figs in several Caribbean islands. Bananas are cook them in the skin until they are fork tender. The fish is flaked out with the fork, bananas cut into small pieces add diced sweet peppers, chopped scallions, grated onion, grated garlic and mayo, salt and pepper, and decorate with fresh parsley.
St Maarten (kingdom of Netherlands) – conch and dumplings
The conch is pounded and then pressure cooked with seasonings. The dumplings are prepared with flour, and with or without cornmeal. The thick sauce from the conch and dumplings is used as gravy. Conch and dumplings are a favorite year-round but especially during carnival season when you will be able to get this hot and spicy dish all around the festival village.
St Martin (France) – Callaloo soup
Callaloo is a native term for amaranth. Many countries in the south make a similar dish using whatever greens are available. The callaloo soup, a thick green soup made from greens with pork cubes, hot pepper, okra, black pepper, thyme, and chicken stock.
St Pierre and Miquelon (France) – Cod filet with cream
Cod fish is a staple of the islands. Heavy fished in the region, and since it is the preferred choice when it comes to the fish over the other ones, is heavily consumed, along with lobster, snow crab and mussels. So, my menu is very seafood-based, and came entirely from French-language sources because that is literally all there was. The main dish, the cod filet, is pan seared and served with a white cream sauce, made with white wine, parsley, tarragon and chives.
St Vincent and the Grenadines – Breadfruit
The national dish of Saint Vincent & The Grenadines is roasted breadfruit and fried jackfish. Breadfruit eaten across the Caribbean region is roasted on firewood and then baked in an oven until soft. Accompanying the breadfruit and fried jackfish is local golden apple juice.
Suriname – Pomtajer (Pom)
Surinamese casserole made with chicken and root vegetables as main ingredients. It normally contains pieces of chicken, chicken sausages, tomatoes, onions, celery, orange and lemon juice, and taro root or pomtajer, consequently the name of the dish.
Pom is usually flavored with garlic, hot peppers, salt, pepper, sugar, and nutmeg. Repeatedly prepared for special occasions, extremely popular, that there is even a saying: “Without pom, there are no birthdays”.
Trinidad and Tobago – Crab & Calaloo
Traditionally enjoyed for Sunday lunch, this dish is a staple in every home of Trinidad and Tobago. Bubbling pieces of crab in callaloo, is a must. This velvety mixture of dasheen leaves (taro or eddo leaves), onions, scallions, okra, pimento peppers, scotch bonnets, butter, thyme, and fresh coconut milk. The most common meat choice is a Blue Crab, but the dish also frequently includes pieces of salted meat. Rice, dumplings, and macaroni pie are typical add-ons to the dish, even though its great by itself.
Turks and Caicos (UK) – Cracked Conch
The star of this dish, The queen conch, the beloved protein source on the island. The tough protein needs to be tenderized, before its ready to get breaded and deep fried. Usually served with lemon wedge and dipping sauce. Simple enough, but how effectively delicious.
United states – Hamburger
It is the most popular dish here, that is do not need a lot of introduction. is a sandwich consisting of one or more cooked patties with minced meat, usually beef, placed inside a sliced bun or bun. Patty can be fried, grilled, or flame roasted. Burgers are often served with cheese, lettuce, tomato, bacon, onion, pickles, or chili; spices such as mustard, mayonnaise, ketchup, relish, or “sauce”; and are often placed on sesame seed buns. A cheese hamburger is called a cheeseburger.
Uruguay – Chivito
The importance of this national sandwich is on a same level with hamburgers in the United States, fish and chips in the U.K., the Cuban sandwich in Cuba, and steaks in Argentina. This sandwich is not for the faint of heart or appetite, either. Literally translates as “little goat” is a serious sandwich filled with meat. The star ingredient is a thin slice of churrasco(beef steak), bacon, ham, melted mozzarella, tomatoes, lettuce, mayonnaise, black or green olives, fried or hard-boiled eggs, served as a roll sandwich, often accompanied by French fried potatoes. Other ingredients such as red beets, peas, grilled or skillet red peppers, cucumbers and slices may be added .You might want to eat this with no accompaniments since it is a balanced meal, with plenty of protein, vegetables, and bread. If you do want a side, choose something simple like coleslaw, French fries, or onion rings. A beer is a great idea, as a helpful way to get it all done.
US Virgin Islands – Pick up Saltfish
Salted cod, after is soaked overnight, is pulled apart and shredded. It is made into a salad, that combines other ingredients like onion tomatoes, bell peppers, avocado, scotch bonnet pepper, hardboiled egg, and lastly juice and zest from lime. This dish is traditionally eaten for breakfast or brunch with coconut bake or crackers.
Venezuela – Pabellón criollo
Venezuelan shredded beef plate that features sweet, caramelized plantains, tender and well-seasoned beef, and deeply flavorful black beans. The 3 primary colors of the dish (black beans, white rice, and brown beef) are to represent the union of the 3 races in Venezuela: Africans, Europeans, and indigenous people. Common additions include a fried egg on top of the dish. Local people also add other things to the dish such as granulated sugar on the beans, Queso Palmita over the beans or hot sauce over the meat. The shredded beef can be replaced by chigüire( shredded caiman meat) or even freshwater fish depending on the region, time of the year (beef consumption is prohibited by the Roman Catholic Church during Lent; however, capybara and fish are approved) or personal taste
So, ladies and gentlemen, we have reached the end of our world journey, though all the countries, territories, and islands, in an exploration of the national flavors, and local favorite dishes.
Which part was your most or least favorite? Which dishes you are familiar with, and which one tickled your curiosity to cook up something…. Tell me what the places are I have missed, or what are the dishes worth mentioning…
