Food family · 6 dishes · 6 regions

The national dish
family.

1Slovakia

1Botswana

1Cape Verde

1Venezuela

1Spain

1Italy

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Slovakia

1 dish from Slovakia

1

Bryndzové halušky
A Slovak national dish pairing halušky with bryndza, optionally sprinkled with cooked smoked pork fat or bacon and chives or spring onions.
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Botswana

1 dish from Botswana

1

bogobe jwa lerotse
A Botswana porridge made with lerotse, an orange-fleshed citron melon resembling a watermelon, whose neutral raw flavor becomes distinctive when cooked.
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Cape Verde

1 dish from Cape Verde

1

Cachupa
A Cape Verdean national dish of slowly cooked hominy, beans, fish or meat, often with morcela. Each island has its own variation, from richer cachupa rica to simpler cachupa pobre.
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Venezuela

1 dish from Venezuela

1

hallaca
A Venezuelan corn-dough parcel filled with beef, pork, or chicken stew, raisins, capers, olives, onion, and peppers, or black beans or tofu, then folded in plantain leaves, tied, and boiled for Christmas.
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Spain

1 dish from Spain

1

paella
A Spanish rice dish from the Valencian Community, an identifying symbol of the region. Versions include rabbit, chicken, duck and snails; livestock; or seafood.
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Italy

1 dish from Italy

1

stracciatella
An Italian soup of meat broth with small shreds of egg mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular around Rome in Lazio.
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