Potage au bonne femme.

Bunny Chow - South Africa (does not contain any bunnies)

It’s a ¼ or ½ loaf of bread hollowed out and filled with curry

There’s a version called kota (certain groups pronunciation of quarter, for quarter bunny) that is filled with chips (thick cut french fries), polony (bologna, I think), viennas (a frankfurter i think), cheese, tomato sauce, atchar (mango pickle), and sometimes russians (kolbasa, not the people). It’s the ultimate comfort food for me

jucy lucy. it’s like a cheeseburger but the cheese is inside the patty

Living in Valencia, paella valenciano is great, but for me the duck with rice is just… Amazing

Robbers roast (rosvopaisti) in Finland. I suppose other countries have something similar, but it’s a piece of meat cooked in a ground oven. First dig up a small hole, line it with rocks, keep bonfire going in the hole for couple of hours, scrape the coals out and put meat wrapped in parchment paper, wet newspapers and foil in to the hole, fill it with sand and set up a new bonfire on top of the sand. Throw onions, garlic, carrots and whatever you like to accompany/season the meat while you’re at it. Things like potatoes or sweet potatoes doesn’t really work as they just turn into a mush, at least unless you individually wrap them, but the process isn’t consistent enough, just cook whatever sides you want separately.

With meat include pieces of fat on top of it and season however you like. It’s traditionally made out of lamb, but I prefer cow (or moose if it’s available). Pork works just fine too. The whole process takes 10-12 hours, so it’s not for your wednesday dinner, but it’s very much worth the effort.

When the weather is good and you do it right the meat just breaks down and you’ll almost need a spoon to eat it. Absolutely delicious. And as you have bonfire going for all day you can cook sausages on a stick and have a ‘few’ beers while feeding the fire. It’s an experience with absolutely delicious food in the end.

Just be careful that you don’t pass out on all the beer while cooking and miss the fun part.

Gooey butter cake. Dessert from St. Louis, Missouri, USA

Vegemite and butter on bread.

Sourdough, toasted, then add some avocado smashed with a fork, maybe some cheese, fresh or sliced, alphalpha sprouts if you’re feeling fancy and a dash of lime juice.

Zang, thats great with morning black coffee.

Canada doesn’t really have a local cuisine, unfortunately. Too much mutual cultural exchange with the US and too little history. Of the like three dishes to choose from, I do love a good Nanaimo bar. (That’s a layer of chocolate, on a layer of an icing-like custard concoction, on a thicker base of a coconut-chocolate crumbs)

TexMex though really it stretches from southern California to Texas. Good tortillas alone are amazing but throw in beans and some kind of slow cooked meat like green chile pork and it’s perfect!

Adana Kebab

Minced meat mixed with peppers, onion, garlic and tail fat, then cooked in strips covering the skewer. Served with lavash bread and onion salad, and if you’re grilling it you can grill tomatoes and peppers to go alongside with it.

Daeji Gukbab(돼지국밥)! You get it all over Korea but it’s especially famous in Busan where I live. It’s pork bone broth with meat served with a few toppings and a bowl of rice on the side. I always order the one with meat, intestines, and blood sausage. It’s very rich and savory and comforting. It’s also very cheap and often open 24hrs

székelykáposzta - its a hungarin stew with cabbage, i totally love this stuff

Königsberger Klopse are big boiled meatballs served with a white sauce with capers and boiled potatoes. Super delicious.

Nanaimo bars! I love sweets. Unfortunately.

Gallo Pinto. Start with white rice and black beans and go from there.

I recently tried the Caribbean version of Rice and Beans which has coconut oil in it, but I don’t like it quite as much. Fun mix that I hadn’t had before though.