1. Es Pisang Ijo – Yogyakarta, Indonesia (originates from Sulawesi)

Es Pisang Ijo roughly translates to “green banana ice,” and that is precisely what it is, along with some added goodies.  This mixed bowl of refreshing goodness can only be described as green bananas floating in an icy red syrup with a creamy pudding like substance coating all things and unable to dissolve into the liquid.  Es pisang ijo is a brilliant icy creation and a wonderful dessert in Indonesia.

2. Gula Melaka Baba Cendol – Melaka, Malaysia

Melaka Malaysia’s sweet and popular treat on a tropical heated afternoon is a gula Melaka baba cendol.  The queue sprawls out the door at Jonker 88 and waiters rapidly serve the glorified treat.  The glass bowl starts off with sweet beans, kernels of yellow corn, and green jelly cendol noodles.  Shaved ice is then formed on top and then a masterful combination of condensed milk, sweet coconut cream, and the famous Melaka palm sugar is sloshed over the ice.  The mango version also included candied mangoes and another ultra sweet fruity syrup.

3. Nam Kang Sai – Bangkok, Thailand

Paralell to the extent and customization of the best Thai food specialities, there are also so many options to choose from when exploring nam kang sai or iced mixture dessert in Thailand.  A typical street stand is covered with glass bowls filled with all kinds of colorful and sometimes transparents morsels.  A mixture of chopped ingredients are added to the bottom of the bowl prior to larger chunks are added to the top.  The typical artificial syrup is doused on top generously.

4. Shave Ice – Honolulu, Hawaii

There’s nothing like a famous shave ice cone in the late afternoon after being scorched by the afternoon sun or thrashed around from waves in Hawaii.  Choose a cone or bowl with ice cream or sweet azuki beans, or nothing on the bottom.  Fine shaved ice is packed on top with a choice of flavored syrups poured on.  Some people like a squirt of condensed milk to cap it off.  One of my favorite places for shave ice is Waiola Shave Ice in Honolulu and Matsumoto Shave Ice in Haleiwa.

5. Halo Halo – Manila, Philippines

The local Filipino mixed ice desert usually consists of sweet palm fruit, jack fruit, coconut pulp, sweet mung beans, deep purple yams, and maybe some corn or tapioca pearls.  Shaved ice is then piled on top usually followed by a scoop of creamy ice cream or combination of ice creams.  Halo Halo melts together into a sweet creamy soup that refreshes on the hottest of Filipino days.  Chow King restaurant serves a pretty popular Halo-Halo!

photo courtesy of cjess45

6. Kakigori – Kyoto, Japan

When Japan starts to heat up in the summer months like it’s South East Asian counterparts, Kakigori shaved ice starts to become a necessity.  It’s commonly served pretty simple, shaved ice in small chunks with a choice of syrups and condensed milk.  Some stores also offer ice cream or sweet bean paste.  Gourmet variations with creamy green tea or covered in Japanese black sugar and candied chestnuts are also available.

photo courtesy of Bibil

7. Patbingsoo – Seoul, South Korea

Korea much like Japan heats up in the summer months and nothing refreshes like a patbingsoo.  The Koreans have taken this iced treat to a complex and elegant level.  Along witht the typical shaved ice is a mixture of sweet azuki beans, rice cakes, daintily chopped fruits (like kiwi, banana, and berries), condensed milk, sweet syrups, and sometimes ice cream or frozen yoghurt and whipped cream.  Patbingsoo is a colorful refreshing meal of a dessert!

photo courtesy of Klara Kim

8. Eight Treasure Ice Baobing – Taipei, Taiwan

With a name like “Eight Treasure Ice,” you know right away that this is one treat that should be respected in the hierarchy of icy desserts.  Beginning with a bed of shaved ice, the bowl of treasure is then piled with mounds of red mung beans, green mung beans, taro, yams, peanuts, starch balls, almonds, grass jelly, and other jellies, until reaching the fabulous 8.

photo courtesy of xymox

What’s your favorite iced out dessert on a warm day in South East Asia?

- Migration Mark

Parilla (Mixed Grill) for 3

Location: Montevideo, Uruguay
Restaurant: Estancia Del Puerto Restaurant in Mercado Del Puerto
Address: Mercado Del Puerto, Piedras 237, Montevideo, Uruguay
Cost: 695 UYU (Uruguayan Peso)- ($36.29 USD)

Uruguay is far from having a meat drought, and if you are looking for one of those great times that you just let yourself go and stuff yourself full of meaty protein, Mercado Del Puerto is the place. I would recommend disregarding all repercussions, dropping the money, and worrying about consequences later. The man behind the grill can undoubtedly be fully trusted to handle a slab of protein with expertise.

The parilla grilled platter was stacked high with a range of greasy enthralling treats.  Grilled chicken, tender ribs, fat encased choripan sausage, some kind of pork and provolone cheese roll-up, and juicy steak, were a few of the materials used to construct the nourishing pyramid. It would not have been the same without the divine parsley and garlic powerful chimichurri sauce condiment.

Migration Mark Rating: 8.5/10

Jaow Restaurant

Location: Yaowarat, Chinatown, Bangkok, Thailand
Address: Yaowarat, Soi Plaeng Nam (On the corner of Thanon Charoen Krung and Soi Plaeng Nam) Phone: 24 02 623 0907, Check out the map here!
Price: Dishes are around 50 baht with rice, a buffet feast will cost about 100 baht per stomach

It is my duty as a human and citizen of this world to bring this precious dining establishment to your immediate attention.  While nosy-ing about one day like I often do in Bangkok’s Chinatown (Yaowarat), my subconscious senses lead me directly to an eatery that shocked me.  On the quiet Soi Plaeng Nam (side street) perpendicular to the boisterous Thanon Yaowarat and Thanon Charoen Krung lies this culinary Shangri-La that should be on the food pilgrimage map in Bangkok, Thailand!

The pre-cooked piles of the best Thai-Chinese food neatly displayed will make your jaw drop to the ground with excitement.  The smiling chef in her baby blue apron will chit chat with you and even offer you a few samples of the most enticing dishes.

To list the dishes would take an extensive and mostly unimportant list that fluctuates from day to day, so I won’t.  Rather, my advice is to go there, have a look, maybe taste, and then order whatever looks delicious.

I got my hands dirty with a red curry fish dish, a plate of stir-fried green vegetables (pad yod mala), and a tofu seaweed soup (gang jued).

This black vegetable concoction called “Ga Na Shy” is cooked in a thick oil and is a Yaowarat specialty.  It’s actually quite a lot better tasting than it looks!

Jaow Restaurant is a spectacular display of ready made food.  Though most of the dishes are meant for takeaway order and ballooned up in plastic bags, there are 2 or 3 tables to sit at if you choose to “dine-in.”  Lucky for all of us, the restaurant is easy to spot as the array of delicacies overflows onto the sidewalk on a makeshift table supported by plastic chairs and gas bombs.

This small eatery is an incredible place and I can hardly resist myself from moving into the neighborhood with the sole purpose of Jaow.

-Migration Mark

This picture from Khlong Toey Market in Bangkok, Thailand, showcases the chicken for food hierarchy.  This woman owns live chickens that run around a pen before losing their lives for a family in order to make a meager income.  The income is then wisely spent on food or other livelihood necessities.  On top, the woman nonchalantly eats from a Styrofoam container.  The chickens may not know, but the woman surely knows, that this is the process of life (little does Harry know that he is bound to be next in the Styrofoam container and there’s no redemption).  A little morbid, but such is the Life of a Chicken in Thailand!

For more Thai food check out 100 Best Thai Food!

-Migration Mark

Unless you happen to dwell or grow up on the islands of Papua, the Maluccas, or Borneo, you will certainly hold Sago palm tree starch and the accompanying meal as a brilliant culinary novelty.

In Brunei Darussalam, the sago is a local staple and is known as Ambuyat.  After searching out a traditional location to eat Ambuyat in Bandar Seri Begawan, I joyously ordered the combination meal from a cheerful family serving out of a food court eatery.

As the smiling waiter emerged from the kitchen with Ambuyat in hand, an overwhelming feeling of happiness swept over my being and I knew I was ready to have another great cuisine experience in the far-off and unique Brunei.

Here is a short video of how I managed to eat Ambuyat:

The transparent glue paste (ambuyat) is eaten with a utensil that is a double pronged bamboo stick (Candas), resembling a pair of amateur chopsticks where the two sticks automatically spring back together. The sticks are twirled into the ambuyat to create a bite size peice and dipped into the sauce.

Along with the sago paste, the meal deal came with a fish based soup (Ikan Rebus), a green leaf boiled vegetable (Sayur Bayam), and the craziest tasting sauce in the world (Cacah Binjai).  The cacah binjai sauce is made from the binjai fruit which resembles a mango but has been neglected throughout much of world except in parts of Borneo and is still thriving in Brunei.  The sauce was one of the more intense flavors that I have ever come across in my life.  Try to imagine this; cream of fermented mushroom soup blended with a super shrimp paste, mixed with pickled sour ginger, and doused with a dash of vodka, just enough for a sharp bite.  I was left speachless at the mercy of the powerful cacah binjai and loved every bite of super pungent excitement.

Much like a durian buffet, an ambuyat feast in Brunei is an imperative move for a gourmet guru. 

-Migration Mark

At about 4:30 pm, the threatening clouds would build until the heavens spilled water like a bursting dam.  The rain would downpour in sheets of fury and roads would instantly turn to water canals.  Like clockwork by 5:30 pm the orange ball of fire would burst through the surrendering puffy clouds, taking ultimate supremacy and stealing the show.  The bay would rest as calm as a mattress, the sun would choose it’s brightest colors, and the market would metamorphose into something magical!

Tropical fruit and vegetables would emerge from plastic sheets, charcoal grills full of seafood would reveal themselves, vendors would start rapping rhythmically to promote their goods (see VIDEO at the end!) , women would begin deep fat frying absurdly sweet doughnuts, and boys would shatter the calm water by stripping to their undies and belly flopping into the sea.  The sound of boat motors, the yelps of the kids, and the chatter of thousands, all still seemed to be drowned out by the powerful silence that the natural environment disclosed.

This nightly scene of the wet vegetable, seafood, and ready-made food market in Kota Kinabalu, Sabah, Borneo, Malaysia, was some sort of a fictitious dream that turned into a glorious reality for 5 nights after climbing Mt. Kinabalu.  The smell of the freshly grilled seafood, the delicately prepared nasi  campur (mixed dishes and rice), and the wok searing mee goreng (fried noodles), all recruited me as a  number 1 fan of this flawless market phenomenon in Kota Kinabalu!

Following are a few pictures that I took to reveal the magic of the Kota Kinabalu market!

-Migration Mark

Japanese Hot Dog (Japadog!)

by Bret Ahmed from TheJetpacker

Location: Japadog
Address: 530 Robson St.  Vancouver, British Columbia, Canada  V6Z2K6
Cost: $3.50 – $6.75 CAN
Website: (beware — Engrish ahead): http://www.japadog.com/en/

Imagine the flavor profile of a hot dog combined with sushi.  Sounds disturbing, doesn’t it?  Yet for a reason that defies all logic, hot dogs topped with Japanese condiments are delicious (albeit confounding).

The Japadog street cart has become so popular in Vancouver that it’s spawned two more street carts and one storefront.  But that hasn’t stopped the long lines.

When we were in Vancouver for the Winter Olympics, we waited for over an hour, which made me hungry (and delusional) enough to try three of their 17 varieties:

Oroshi — a pork bratwurst covered in a sharp-tasting grated radish, sweet and savory “special” soy sauce and chopped green onion.

Ume — a bratwurst drenched in a sweet and tangy plum sauce and garnished with raw red onion.

Okonomi — a kurobuta pork sausage blanketed by fried cabbage, tangy bonito flakes (dried flakes of fish), Japanese mayo and Okonomiyaki sauce (a flavorful sauce that embodies umami: soy sauce, tomato puree, Worcestershire sauce, mustard, sake, ginger and rice vinegar).  Once you get your head around the faint fishy flavor, you realize it compliments the savory hot dog well, like surf ‘n turf.

There is also a spicy cheese terimayo dog (a hot dog topped with thin strands of seaweed, jalapeno cheese and teriyaki sauce), an edamame dog and a Kobe beef dog.  Any of them work well with a squirt of wasabi mayo.

Makes ketchup and mustard seem bland, doesn’t it?

Bret Ahmed is the brains (clearly not the looks) behind The Jetpacker, a fun travel blog that features humorous tales, lists, deals, tips and strange stories from the travel universe. Follow him on Facebook or @Jetpacker and have a blast!

Interested in a short Rule of Engorgement guest post on Migrationology?  Email me: migrationology[at]gmail[dot]com

In my single day stay in the Sultanate of Brunei Darussalam, I walked around Bandar Seri Begawan, sped through Kampong Ayer in a speed boat, gawked at Sultan Omar Ali Saifuddien Mosque, twirled Ambuyat Sago starch, and triumphed at feeling like a Sultan.

I arrived at about 4 pm in the exotic Aladdin feeling city of Bandar Seri Begawan fresh off the ferry from Kota Kinabalu to Brunei.

Where to Stay?

Although there were mixed reviews of the cheapest and only youth hostel in Bandar, after checking-in, I realized it was much nicer than most places I had ever stayed.  The air-cons pushed cold air and the bunk-beds were amazingly stable and comfortable.  If you need highly adequate but not at all fancy accommodation, Pusat Belia Youth Hostel is a good enough place to bunk for $10 Brunei dollars per night.

Kampong Ayer Water Village

Kampong Ayer is a huge village built on stilts above the Brunei River that houses around 39,000 residents.  Where most water villages around the world are home to the poorest of the poor, Bruneian’s who live in Kampong Ayer are actually quite well off.  Many of the stilted homes are outfitted with electricity, satellite televisions, and internet access.  Many inhabitants in this oil driven country even own cars parked ashore.

During our kingly boat cruise, our skipper pointed off into the horizon to a glistening somewhat ostentatious golden dome poking through the tree line on the banks of the river.  “This is the Sultan’s palace,” he proclaimed.  With 1,788 rooms and 257 bathrooms it’s a shame I couldn’t test the quality of the sewage system (Only open for 3 days to the public on Eid al-Fitr).

A speed boat cruise through Kampong Ayer can be arranged by one of the many boat taxi’s eagerly waiting to give you a tour.  The price will be around $20 Brunei Dollars for an hour boat ride tour (don’t expect to really bargain, people are not overly desperate for money in Brunei).  The water village is equipped with schools, hospitals, police and fire stations, Mosques, and the one-of-a-kind Shell petrol station above water on stilts.

Sultan Omar Ali Saifuddien Mosque

In full daylight, Sultan Omar Ali Saifuddien Mosque in the center of Bandar Seri Begawan is an audacious and remarkable display of design and construction.  In the late afternoon as the sun crept lower and lower with every second, the mosque became even more fascinating.  The electric colors from the golden dome ricocheted off the marble walls and minarets and I felt like I was a part of some extravagant surreal painting.

Bruneian Cuisine

After an hour of glossy eyed staring at the mosque and the surrounding skies, I realized my stomach was crying out for food.  Luckily, I was able to locate a local Bruneian dish made from the Sago palm, known as Ambuyat.  This sticky glue like substance was a novelty to twirl into bite sized pieces and further dip into the bizarre but awesomely bursting cacah binjai sauce.  If you are in Brunei you would be missing a lot to neglect an authentic Ambuyat feast.

If you have a minute, check out this 1:51 short video to get a  better feel for some of these images!

Though I was only in Brunei for a single evening, I had a luxurious time wandering around and seeing a few of the famous existing sights.  The incredible views from Brunei in such a brief time left me shocked and feeling like I was the Sultan of some exotic fairy tale.

-Migration Mark

Along with football (soccer) skills, each team competing in the Fifa World Cup 2010 brings its own unique and distinct culinary flavors to South Africa creating a fusion of clashing delicacies.  The agglomeration constructs a tremendous assortment of national dishes and comfort foods that are both contrasting and complementary to each other.  All countries have mastered techniques of food cooking and distinct flavors to please their populations.

Welcome to the World Cup of Cuisine 2010!

I am aware that each country is full of dishes to be proud of and not even close to all of them have been mentioned.  If you have a favorite dish or comfort food from one of the competing nations, please let me know with a comment!

Of the 32 Nations competing for the Fifa Football World Cup, who do you think deserves the top three positions for the 2010 World Cup of Cuisine?

The decision was tough for me, but I prefer spice infested cuisines over grilled chunks of meat.  That being said, I still “loooove” grilled chunks of meat.

1. Mexico
2. Japan
3. South Korea

Take a look and let me know what you think.

Group A

South Africa- Braai Barbecue

The South African version of the barbecue known as a Braai is an important part of the South African way of life and culture.  Meat in the form of steaks, lamb chops, pork ribs, kebabs, and also grilled bread called Roosterkoek, are all thrown on a wire mesh grill above a bed of flaming coals.  The feast is usually eaten with a dish called mielie pap(maize meal porridge), and complimented with various sauces, breads, and salads.  I can imagine there will be an abundance of Braai South African style feasts taking place in cities throughout South Africa as the World Cup 2010 accelerates into full force.
Image courtesy of Joits

France – Bread, Pastries, Fondue

French food is characterized by elegance, innovation, and years and year of experience with cooking methods. Jen Laceda points out that the French, like many from around the world, are obsessed with food.  Flawless baked creations of crusty baguettes, sweet pastries, and other loaves, are all perfectly made in France.  Cheeses paired with wines of excellence, fondue savoyarde, chocolates, and all kinds of dairy products are all huge hits.

Image courtesy of Woaw7Provence

Mexico – Tacos

Mexico has developed a wonderful array of cuisines to be considered highly important in this gastronomic world.  The country has contributed worthy dishes of praise like burritos filled with beef and beans, tacos loaded with greasy meats and salsas (tacos de cabeza), tamales made with strong corn flavors, chili rellenos, chili con carne, mole, and a host of other famous world renowned specialties.

Uruguay- Asado, Chivito

Uruguay, much like the host South Africa as well as Argentina, is crazy about huge amounts of slow roasted meat, grilled to perfection.  The Uruguayan barbecueis a social event revolving around a monstrous grill that slow raosts a mess of meat over wood coals.  A Uruguayan Chivitois a sandwich made with a slice of fillet Mignon, mozzarella cheese, mayonnaise, olives, and sometimes bacon and tomatoes.

Group B

Argentina – Asado Parilla, Choripan, Milanesa

Argentina, like a few of the other World Cup contenders know how to grill meat to superlative standards.  Argentina Asado is ingrained into the culture and is a part of all aspects of life.  Its not uncommon to see ribs, chicken, steak, baby goat, spicy sausage choripan, black pudding sausage, and a hunk of provolone cheese, all smoking away together on an extensive grill.  The meats are heavily salted, marinated with olive oil and black pepper, and served with chimchurri salsa, and bread.

Image courtesy of dr_pablogonzalez

Greece – Souvlaki

From kebabs grilled on small sticks to eggplant casseroles like Moussaka, Greek food is fresh and full of herbs.  The extremely popular souvlaki kebabs are roasted cubes of marinated pork, chicken, or lamb embraced with spices and Greek herbs before being seared on a grill.  Pita bread, rice, herbed tomatoes and onions, french fries, and tzatziki sauce are also a vital part of the meal.

Image courtesy of robwallace

Nigeria – Groundnut Stew, Tuwo, Efo

With Africa’s largest population, Nigeria has an extensive selection of cuisine.  A lot of the food is comprised of soups, stews, and vegetables, eaten with starch pastes made from corn, cassava, or yams.  Tuwo, Iyan, and Fufu, are all popular and filling staples. Ground nut stew, Nigerian spicy fish stew, pepper and leafy vegetable soups like Efo, and plantain chips, are a few other delicious treats to eat in Nigeria.

Image courtesy of kitchengeeking

South Korea – Bulgogi and Kalbi Barbecue

South Korean food is a joyous display of dainty salads and condiments along with a selection of grilled masterfully marinated tender meats, herbs, and vegetables.  Bulgogi Korean BBQ is thin slices of marinated sirloin seared and then sometimes wrapped in a lettuce leaf with raw garlic, a few chili pastes, and a chopstick full of kimchi.  Kalbi is a greasier delicious exploding version of Korean style short ribs.

Group C

England – Bangers’n'Mash, Roast Dinner

Though English food is not known for its vibrant and spice-licious flavors, locals are still passionate about a number of classic dishes.  Banger’n'Mash is comprised of mashed potatoes below a couple of traditional sausages and sometimes doused in gravy.  A traditional roast dinner consists of slowly cooked potatoes, roast beef, some vegetables, and possibly Yorkshire pudding.

Image courtesy of blackbyrd

Slovenia – Goulash

Slovenian cuisine is a fusion of Mediterranean, German, Austrian, Hungarian, and Italian foods. There is often heavy cream involved in the production of Slovenian favorite dishes.  Soups and various forms of goulash are quite popular and stocked full of vegetables, mushrooms, and barley.  Ocvirkovca is a flaky traditional bread torn off in pieces and eaten with dishes like goulash.

Image courtesy of hadaway

United States – The Cheeseburger

The United States has taken a world of cuisine and modified a lot of it to accommodate an American version and taste.  That being said, almost all forms and styles of food from around the world can be found in the United States.  Hamburgers, cheeseburgers, American pizza, and doughnuts, are a few of the everlasting selection.

Algeria – Berber Couscous, Merguez, Roasted Lamb

Located in Northern Africa, Algeria was blessed with a fusion of Mediteranian, Middle Eastern, and African cuisines, all merging together.  Lamb and fish curries, roasted lamb (Mechoui), and spicy lamb sausage (Merguez), are usually partaken of with flatbread or Algerian couscous.

Image courtesy of masha2606

Group D

Germany – Bratwursts and Sauerkraut

Beef, pork, and chicken, are extremely popular meats in Germany, and they are all eaten in abundance.  Sausages of every form, shape, size, and taste, are all important in Germany and bratwursts have spread to grilling parties around the world.  A great diversity of bread and rolls accompany almost all meals.  Don’t forget a healthy dosage of sauerkraut pickled cabbage!

Image courtesy of KissMonika

Serbia – Pljeskavica

Pljeskavica, also known as the Balkan Burger, is a Serbian food of minced meat mixed up with a handful of spices and then grilled in patty form. Apparently, the Balkan Burger could be so good that its taste can unite people!  Sarma is another dish that consists of rice and minced beef encased in a cabbage roll-up. Roasted meats, cheeses, and breads, are all important parts of dining in Serbia.

Image courtesy of ywds

Australia – Vegemite, Aussie Barbie

Yeast extract made into a dark paste, spread onto toast, bread, or biscuits, and called Vegemite, is an Ausralian delicacy.  Barbecued meat is also taken quite seriously in Australia.  Lamb, beef, sometimes Kangaroo, prawns and other forms of seafood are all popular items for the Barbie!

Image courtesy of blentley

Ghana – Jollof Rice

Jollof rice is an essential and delicious part of the West African diet and is fundemental in Ghana.  Rice is mixed with meat or chicken, tomato sauce, chili pepper, some onions, ginger, nutmeg among other spices, and then cooked up altogether in a single pot.  The result is an ultra fragrant all-in-one meal of a dish.  A few fried plantain bananas go well with the Jollof rice for super satisfaction.

Group E

Netherlands – Dutch Cheese, Heineken

Holland is world famous for their exquisite Dutch cheese making skills.  From gouda to edam, cheeses are aged to perfection and extremely tasty.  Cheese is often eaten with delicious crusty bread.  Ever heard of Heineken? it’s a pretty popular beverage around the world and I’m sure quite a lot will be drunk in South Africa 2010.

Image courtesy of Romedesign

Denmark – Smørrebrød, Frikadeller

Denmark is known for it’s open faced sandwiches called Smørrebrød.  A hearty piece of fresh rye bread is spread with a layer of butter and then topped with an assortment of cold cuts, vegetables, seafood, cheese, or spreads.  The resulting sandwich is artfully crafted to look appealing and fully decorative.  Frikadeller are Danish style meatballs made with minced meat, eggs, milk, onions, bread, and salt and pepper.

Image courtesy of pope_jakob

Japan – Sushi

The pleasing cuisine of Japan is popular and now trendy worldwide.  Raw fish is sliced thinly in its purest form and displayed artufully before being dipped into wasabi soy mixtures.  Variations of rolled sushi with Japanese sushi rice, a bit of raw fish, a few sprigs of vegetables, and sprinkled with furikake, are all Japanese culinary gems.  Japan also has an amazing amount of cute and ever evolving niblets to snack on, like onigiri rice balls, bento boxes, gyoza, takoyaki, and tonyu doghnuts.

Cameroon – Fufu and Ndole

Ndole is considered the national Cameroonian fooddish.   It is a meat or fish stew cooked with bitter leaves and nuts.  Fufu is one of the staple and most filling dishes in Cameroon.  It is a thick paste or mush, usually made from cassava, yams, or corn.  The mush can be handled with the hands and bite sized pieces can be dipped into stews or gravies.

Group F

Italy – Pasta and Sauce, Gelato

From the diverse pasta dishes to evolving pizzas, Italian food has permeated countries around the world.  In it’s simplest form, Italian food is made with fresh ripe ingredients and lots of herbs. Apparently the Italians brought along their own supply of pastas to South Africa!  Italian delicately made ice cream known as Gelato is a sure way to please any female worldwide.

Image courtesy of motofoto

Slovakia – Bryndzove Halushky

Slovakian cuisine is different from region to region though most of it has been influenced by Hungarian and Austrian food.  One of the national and typical Slovakian dishes is called Bryndzove halushky.  It consists of potato flour chunks (similar to gnocchi) cooked in a gravy of sheep cheese and eaten with bacon pieces or smoked fat.

Image courtesy of Oldsoft

Paraguay – Mandioca, Cassava, Yucca

Eating Mandioca also known around the world as cassava is mandatory in Paraguay with almost every meal.  The starchy potato like substance is boiled and eaten with a collection or stews.  Locro is a traditional stew made from corn and sopa Paraguaya is a bread made from corn flour and cheese.

Image courtesy of chickybuddy

New Zealand – Lamb, Sweet Potatoes, Māori potato

When thinking of New Zealand one might immediately be drawn to the famous lamb that roams the green hills.  Lamb chops with mint sauce is an entree to remember in New Zealand.  Another cuisine that resides in New Zealand lies with the traditional Māori people.  The cuisine includes kumara sweet potatoes and Māori purple potatoes cooked in various bush herbs and spices.

Image courtesy of gabrielteixeira

Group G

Brazil – Rice and Beans, Feijoada, Churrasco

Brazilian food‘s diversity is almost as big as the country itself.  The combination of rice and beans is a basic dish, but still ever so popular and made with highly delicious ingredients in Brazil.  Feijoada is a stew made with black beans, pork, beef, and onions. Like many South American nations, Brazil is also knowledgeable about grilled meat known as Churrasco.

Image courtesy of victoriafee

Portugal – Bacalhau

Portuguese food is a Mediterranean style culinary mixture utilizing a series of spices, herbs, and olive oil.  Bacalhau, preserved and salted cod fish, is one of the unofficial national Portuguese foods that is commonly available.  Grilled seafood is found at almost all restaurant and dishes like Arroz de Marisco (rice and seafood) are vibrant dishes to partake of.

Image courtesy of rochafoto

Cote d’Ivoire -Fried Bananas, Kedjenou

Aloko or fried bananas are ever present in the Cote d’Ivoire style cuisine.  Slightly sweet plantain bananas are cooked in oil until golden brown and served with meals or just for snacks.  Kedjenou is a delicious chicken and vegetable stew slowly cooked with only a little liquid to emphasize the chicken flavor.  Fufu like in much of West Africa is a very common starch filler.

Image courtesy of spartan_puma

North Korea – Cold Noodles

GalbiJim expresses that the big difference between North Korean and it’s well known South Korean neighbor in the realm of food, deals with the selection of cold noodles in the north.  Mul Naengmyeon is one of the most popular noodles dishes made with sweet potato flour and served in a soup with cucumbers and beef.

Image courtesy of avlxyz

Group H

Spain – Paella

A Spanish paella originates from Valencia and though there is an extensive list of Spanish foods and cooking techniques, it has become symbolic as a national dish of Spain.  There are many variations of  the paella, but most consist of white rice, vegetables, a form of meat or seafood, and mild seasoning, all unified in a single pan.

Image courtesy of bpt

Switzerland – Chocolate, Rösti

Rösti is considered as one of the national dishes of Switzerland.  Grated potato mixed with salt and pepper is fried in butter or oil in the form of a patty.  Bacon, cheese, herbs, and other ingredients are also sometimes added to the rösti for extra tastiness. With a world high reputation, a flavor that will melt someones heart, and texture that’s smoother than silk, Swiss chocolate is famed around the world.

Image courtesy of divania_nogueira

Chile – Churrasco Completo

Meat, avocados, and crusty loaves, are three foods that Chileans are passionate about.  A combination of all three, plus a few added extras like tomatoes, sauerkraut, and some special sauce, forms the basis of the famous Chilean Churrasco Completo.  This is an all-in-one massive sandwich meal-deal where bread is the least used ingredient.

Honduras – Plato Tipico, Beleada

Honduran cuisine is an agglomeration of South American, Spanish, and African foods.  Meat, seafood, corn, beans, tortillas, and plantains, are all Honduran specialities and sources of nutrition. A plato tipico or typical plate of food consists of barbecued beef, pork sausage, beans, rice, plantains, a small salad, and cheese.  A beleada is a Honduran tortilla filled with mashed beans, salty cheese, and various creams.

Image courtesy of cphon

Who do you think should take gold, silver, and bronze, in this 2010 World Cup of Cuisine???

-Migration Mark

Churrasco Completo (Chile’s Complete Beef)

Location: Restaurant Tutto Pollo in Santiago de Chile, Chile

Address: Merced 802, Santiago Centro, Chile, tel. 6395763

Cost: about 3500 CLR (Chilean Pesos)- 6.49 USD

Glass display cabinet at Tutto Pollo Restaurant

I’ve never been much of a sandwich connoisseur, but I fully admit that Chile knows how to take a cow, add some vegetables, smash it into a bun, and call it a Churrasco Completo.  This is one of a handful of sandwich stacks in the world that I would vouch for, recommend, and deem as mandatory cuisine (Laos Style Sandwich).

Flame grilled, thinly cut, and probably a 1/2 kilo of quality Chilean beef, forms the mountain like foundation of the Churrasco.  Some sandwiches contain a green bean mixture while others add a pile of sauerkraut to entertain a tangy zest. An entire sliced tomato or even two conjoin the mass of coarsely smushed avocado, ingredients I think are key to making the sandwich complete. The buns are lightly toasted on the grill and then given the important job of binding the bulky mess together and calling it a Completo. When the sandwich is full grown, it can often reach a 1/2 foot or maybe even 8 inches in diameter!

As you take your first bite of Chilean Churrasco Completo with chunks of buttery avocado and sweet tangy chili sauce falling out the rear, you will realize that indeed it is a sandwich that is complete!

Migration Mark Rating: 7/10

NOTE: I’m looking for some SHORT guest posts to showcase interesting or simply delicious foods from around the globe by travelers and voracious eaters. If you are interested, please e-mail me migrationology[at]gmail[dot]com

Here’s what you will need:

1. Name of dish, name of restaurant (address if known), world location, and cost
2. 1-3 pictures (600×800 jpeg best)
3. Short descriptive paragraph or two

Thanks a lot,

Migration Mark