Traditional dishes in your country

[Gabriela Contreras]

I am from Guatemala and my favorites are Pepián (not to be confused with Mexico's Pipian) is basically a spicy stew you can make with pork, chicken, or even beef (you can use all of them too, why not). The other one is Pollo en Jocón which is chicken in green sauce. Both are very economical dishes (depending on the meat you choose to use)

Recipes below

Pepián
Ingredients

• 1 whole chicken/ 1lb. pork or beef, cut into serving pieces

• 5 cups water or more as needed

• 2 tsp salt or to taste

• 5 fresh Roma Tomatoes

• 1 Chile Pasa (Pasilla) dried, seeds and stem removed

• 1 Chile Guaque (Guajillo) seeds and stem removed, dried

• 1 White Onion medium

• 1/2 cup Sesame Seeds

• /2 cup Shelled Pumpkin Seeds

• 1-inch Cinnamon Stick

• 1/4 tsp Dried Achiote

• 1/2 cup Cilantro

• 2 Corn Tortillas

• green beans, guisquil, carrot, and potato (vegetables are optional and you don't need to use traditional vegetables to enjoy Pepián, you can add or skit whatever you want)

Instructions
1. Cut the meat into serving-sized pieces and simmer it in 5 cups of water (just enough to cover) with salt for 30 minutes. Skim off and discard any grey scum that may form while cooking. Drain and reserve the broth for the sauce.
2. Meanwhile, toast the cinnamon stick, pumpkin seeds and sesame seeds separately in the dry skillet (no oil) until browned but not burned. The pumpkin seeds will pop when they're fully toasted.
3. Dry roast (toast ) two corn tortillas in the same dry skillet, remove from pan, pour small amount of water over to moisten and set aside.
4. Char the Roma tomatoes, chiles (seeds and stem removed) and onion over a dry skillet (with no oil) in batches until very well browned.
5. Process the toasted seeds and cinnamon stick in a spice grinder or food processor until they are a very fine powder. You'll need to pulse several times to get the mixture fine enough.
6. Add the charred tomatoes, chiles and onion to the food processor. You don't need to peel the tomatoes or onions as you want the charred skins included in the sauce.
7. If you processed the seed mixture in a spice grinder, add it to the food processor now. Add the achiote, cilantro and a half teaspoon of salt. Process for several minutes until very smooth.
8. Add the toasted corn tortillas and four cups of reserved chicken broth to the tomato, spice and seed mixture and process until very smooth.
9. Pour the sauce into the pot, bring to a low boil. Add the meat. Simmer over a low heat for 15 minutes or longer until the sauce is very thick and a deep red colour. Add more water if you prefer a thinner consistency.
10. Add any chopped, pre-cooked vegetables (if using) at this time.
11. Serve with a sprinkling of toasted sesame seeds and rice. Enjoy!


Pollo en Jocón (Chicken in green sauce)
Ingredients

• 3 pounds chicken pieces whole chicken cut into serving pieces

• 4 cups water or chicken broth

• 1 tsp salt

• 1/4 cup pumpkin seeds

• 1/4 cup sesame seeds

• 2 whole corn tortillas fresh, soaked in water, and torn in pieces

• 2 cups tomatillos hulled or substitute 16 ounces canned tomatillos (drained and rinsed)

• 1/2 cup cilantro fresh, chopped

• 1/2 cup scallions fresh, chopped

• 1/4 cup mint fresh, chopped (hierbabuena variety of mint)

• 1 jalapeno pepper seeded and chopped

Instructions
1. Bring chicken, water or broth, and salt to a boil, reduce heat and simmer for 30 minutes, skimming the foam from the surface while cooking.
2. Remove the chicken and set it aside in a bowl. Strain the broth and reserve the liquid, discarding any solids.
3. Bring a dry cast-iron skillet or comal to a high temperature. Add the pumpkin seeds and then sesame seeds toasting them until brown.
4. Grind the seeds in a spice or coffee grinder or in a blender/food processor until very fine.
5. Add the pepitoria (ground seeds), tomatillos, soaked and shredded corn tortillas, cilantro, mint, scallions, and chile pepper to a food processor. Add one cup of water and process until silky smooth.
6. Return the chicken to the cooking pot. Pour the green sauce over the chicken and add the remaining 3 cups of water, stirring to mix well.
7. Simmer for 20 more minutes. Adjust seasoning and then serve. Enjoy!

[Zulaykha_001]

Nigeria has a lot of tribe foods, so I'd say my favourite is Tuwo shinkafa and beans soup from the Hausa tribe which is made from grounded corn, and Amala,ewedu and gbegiri from the Yoruba tribe.

[Janelydia Mwangi]

Boiled sweet potatoes and yams for breakfast, boiled maize and beans mixed with potatoes and carrots as lunch

[Nyavaloesther]

I am from Tanzania, first traditional food is called Ugali, cooked by maize flour i think it is supposed to be called stiff poridge. it can be eaten with chicken beef vegetables fish. we also have makande, it is a mixture of maize, beans and coconut cream. It is delicious

[Janelydia Mwangi]

We also have traditional vegetables that do well with Ugali or rice like Amarantha(terere), stinging nettle. They have also been rated as among African's nutritious vegetables.

[Chothi]

Dal, rice, idli, dosa, medu Vada, curry, biryani, chicken Tilla and so on. I am from India.

[Chathong]

It has many famous dishes here in Thailand .I want to suggest to you is Padthai, Som Tum , Tum yum kun, and Thai noddles.

[Salah bourouba]

we have many traditional dishes, like couscous with red sauce and veggies, or rechta that is like pasta but very thin and long and you add white sauce and veggies to it with chicken very delicious

[Thiago Okida]

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[Thiago Okida]

OK so I'm from the U.S., but my favorite traditional dish is black eye peas. I thought everyone knew about these, and I was talking to a coworker about them. She asked me to repeat what I'd said, and then told me the only black eye peas she'd ever heard of was the music group! I brought her some the next day, and now she's hooked

So the way I like them is slowly simmered in water to cover, with a bay leaf, ham hock/ham bone, salt and pepper to taste, until the peas are super tender and they've created their own gravy. Mmmm-mm-MMMM! I could eat these every day, but we definitely make sure to eat them on New Year's Eve. Tradition says they bring prosperity for the coming year.

in addition to the Brazilian feijoada being very tasty, it has an incredible cultural history.

[DorisSamuel]

Here in Nigeria, there is a variety of them depending on the different ethnic groups... Of my ethnic group, I'd go with the "ijangada soup" so

[Helen Akoth]

In my country we have many ethnic groups, each with their traditional dish. In my ethnic group, our traditional dish is ugali, fish, and aliya (dried meat).

[honeybear_11001]

Our traditional dish is called ugali. It is made by boiling hot water and adding processed maize flour to the water and kneading with a mwiko until a kind of consistent dough like mixture has formed. It is served with vegetables most of the time and also egg stew or meat stew.

[Ayomikun Babalola]

I'm from Nigeria and from a yoruba descent , so our traditional food here are;
Amala (yam flour), eba (fried processed cassava tubers), Semovita, pounded yam, fufu, okra stew, egusi stew, ewedu stew, ego, ogbona and some others I can't remember.

[Zaynnie]

I'm a Yoruba girl from Nigeria, and we have many traditional dishes ranging from Ikokore to Ojojo(made from water yam) to Amala, ewedu and gbegiri. Different parts of Yorubaland have their own traditional dish