Traditional dishes in your country

[Corina Elena]

polenta with cream and cheese...yummy!

[Thehorselover]

Meatloaf, mashed potatoes, green beans is a traditional American meal.

[DD129]

I love pancit canton. It's been my favorite food for years now.

[Browneh]

Fish and chips
Cottage pie
Chicken tikka
Roast dinner
English breakfast

It's very, very debatable as to what my 'national' dish is.

[Pearl Hijabi]

Well there are so many traditional dishes in my country. But A few Currys with rise is considered the main dish for all three meals. And also for special occasions or for breakfast we prepare Milk rise.

[Browneh]

What is comfort food to me?

I grew up with Grandma's/ Memaw's that
made great dishes, such as "Chicken and
Dumplings", and "Chicken Fried Steak",
with "mashed potatoes and creamy white
gravy". That is always what I remember
as good comfort food. My Grandma cooking and I being allowed to help. With
all the other problems in the world, when
a child is growing up,some things just never changed.

I've always wanted to try Chicken and Dumplings! Any authentic recipes would be so appreciated

[Jennashby_87]

These all sound yummy! I'm Canadian, so naturally the dish has got to be poutine. Fries, gravy, and melted cheese. Usually it calls for cheese curds, but I have found grated mozza cheese to be more delicious!

Fellow Canadian in the house! I was just going to comment the exact same thing haha

[tannus]

There are a lot. Different types of sambars, curries, papads, pickles, rice items, breads, palyas, salad. The list doesnt end.

[OlympianArchitect]

I’m from Switzerland and we have Raclette as a traditional dish.
It’s basically potatoes and melted Swiss cheese with some toppings..
You should look it up, it’s really good

[Queenyx]

I'm an African precisely from West Africa. Some of the traditional dishes we eat over here in their typical native names include:
-Achakudi
-Agbugbu
-Abacha
-Ofe Anara
-Edikaikong
-Ofe Okro
-Ofe Ora
-Ofe Onugbu
-Ekpa nkwukwo
-Nsala soup to mention but a few

[leximutia]

Either adobo chicken or pork sinigang from my home country, the Philippines!

[Thea Frederick]

Well, I’m Texas born and raised so for us it would probably be chili and BBQ. Yuuuuum!!!
But I have also been raised with a lot of Russian culture in my life and so I love Russian food. I also love Indian food! My good friends are Indian and make such good traditional dishes.

[sayoniwrites]

Sangameshwar is a taluka in the Konkan region falling in the Ratnagiri district and has a food history when it comes to spicy coastal food, happening on the sangam of the two rivers Sonavi and Shastri. The food is just awesome and tourists come from far and wide to taste the chicken preparation of this area. Today I am presenting the famous Sangameshwari chicken. This is especially eaten as a Protein and Fats booster in winters.


Sangameshwari Chicken.

Recipe Ingredients

Chicken chunks 1 kg
Khada Garam Masala (Cloves4-6, Cinnamon inch long, 6-8 cloves of Garlic, poppy seeds 2 tsp, Black Cardamom1)
Dry Coconut powder 1 cup
Ghee 4-6 Tbsp
Ginger one inch piece
Garlic 8-10 cloves
Fresh Coriander 1 cup
Green chili 4-6
Onions 4-5 (fine chopped)
Black pepper 1 Tbsp
Red chili powder- as needed
Coconut Milk extract (from half coconut, freshly made)
Lime juice – 2 Tbsp



Recipe Preparation

Marinade:
Paste of ginger, garlic, fresh coriander, green chili and some salt to be applied to the whole chicken chunks.
Marinate for 1-2 hours.
Put 2 tbsp ghee on a pan/ tawa and add some powdered dry coconut.
Add the khada garam masala (cloves, cinnamon, 6-8 cloves of garlic, poppy seeds, black cardamom)
Fry all this till you get a brownish color. Remove and let it cool.
Add little water and make a paste. Keep aside.
Take 2-3 tbsp of ghee in a deep pan and add 1 tablespoon salt and onions. Fry.
Add whole black pepper 1 tbsp and red chili powder. Fry.
Add the (garam masala and dry coconut) paste.
Add marinated chicken to it and cover the pan with a lid.
Keep some water in the lid and cook on low to medium flame for 10 minutes.
Remove the lid and stir. Add coconut milk extracted from half coconut (freshly made preferred)
Cook again without covering with lid for 10 minutes.
Add 1 full lemon juice and stir.
I prefer dry chicken, you can keep gravy if you wish to.
Garnish with coriander leaves and serve hot with Jeera rice, Indian breads or Roti.
Fight winters and relish the Sangameshwari Chicken taste throughout..

My Tip: Always use the first extract of the coconut to get best results.

Thanks for the recipe

[sayoniwrites]

I'm from the Philippines and we have lots of traditional food. Our famous Adobo, Sisig, Crispy Lechon and Sinigang. I'll share my favorite which is Chicken Adobo.

Ingredients
2 lbs. chicken, cut into serving pieces
3 pieces dried bay leaves
4 tbsp soy sauce
2 tbsp vinegar
3 cloves garlic, crushed
1 to 2 cups water
¼ cup cooking oil
½ tablespoon white sugar
Salt and whole peppercorn
Instructions
In a large container, combine the soy sauce and garlic then marinade the chicken for at least 1 to 3 hours
Place the cooking oil in a pan and apply heat
When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes.
Pour-in the remaining marinade and add water. Bring to a boil
Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender
Add vinegar. Stir and cook for 10 minutes.
Put-in the sugar, and salt. Stir and turn the heat off.
Serve hot. Share and Enjoy!

Thanks for the recipe

[fridamadrid]

pozole

it's kind of a stew, but thinner, made out of white homity, protein (either chicken breast, beef or pork), and some spices
it sounds so simple but it tastes so good

you can top it with lettuce, acovado, lemon, chilli flakes and totopos