I recently stumbled across a post listing a whole slew of ‘comfort foods’ from all over the world. While many of the dishes were all-too-familiar, some were totally new to me. I’m just itching to try them! And I feel compelled to share them with you…
“Picadillo: A Cuban-style hash, routinely features a base of ground beef and tomatoes,
but you’ll find different renditions […] depending on which region you’re eating it in.”
I’d say about half of the dishes on the list were already known to me. I’m referring to entries such as Poutine, Shakshouka, French Onion Soup, Fish and Chips, and Ramen. But others were unknown, exotic… And desirable – in a daring sort of way…
From WHERE?
Anywhere and everywhere, really. And though you may have heard of one or two of the following treats before, I hope this post will energize you to actually try them!
Chilaquiles
They’re a Mexican classic. Not quite a street food, not quite a sit-down meal. Populkar for breakfast. Business Insider says: “Chilaquiles translates to ‘in a sauce of chiles’, and is a dish consisting of heaps of crisp tortilla triangles tossed in a pan with salsa, and then piled with crumbled cheese and crema.” Actually, the chips turn from crispy to chewy. And they temper the heat edge on the chilis a little for those with more sensitive palates. You can make them red (with Salsa Rojo) or green (with Salsa Verde).
Congee
“Congee — a soothing type of rice porridge that is so extensively cooked that the individual grains of rice coalesce into an almost homogeneous base — is popular in many East Asian countries, and is often fortified with different garnishes and ingredients to amplify the flavor.” Something this popular in the East just has to catch on in the West!
Kare-kare
“Kare-kare gets its signature flavor from a thick and savory peanut sauce.” It’s a popular Filipino main dish. “Kare kare is a rich and peanut buttery oxtail and beef stew that is braised for over two hours, includes a cornucopia of tender vegetables, and served with a side of steaming white rice,” says Vietnamese food writer Brian Hue. It’s bright orange-yellow colour is imparted by a generous dose of annatto powder.
Khichuri
“Khichuri, also called Khichdi, is an ancient Indian comfort dish made from rice and lentils that is typically prepared in one pot.” There are many versions, but the Bengali tyoe is most popular in the West. “The Bengali khichdi has an addition of mixed vegetables that we generally add to Pulao,” Bengali native and recipe author I had potatoes, cauliflower and peas and hence added them to the khichdi.”
Monfongo
“Mofongo (sometimes appearing as ‘Mufongo’), is a ball-shaped dish of pickled, fried, and then smashed plantains that are flavored with garlic, salt, and oil in a wooden pilón, is a Puerto Rican staple usually served alongside a hearty stew or broth.” Recipe author Salima Benkhalti adds, “It’s traditionally served with stews, sauces, or broth, and makes for a super delicious main or side.”
You should also try…
Ash Retesh from Iran
Akee and Salt Fish from Jamaica
Shakshuka from Morocco (See image, top of page.)
My take
In my miss-fed youth, I tended to shy away from unfamiliar foods. I wasn’t a picky eater, just a lazy one. More recently – since I experienced culinary school – I’ve been making an effort to try new foods, from new places. I urge you to follow in my footsteps. The effort will be repaid many times over!
~ Maggie J.