Around the world in 80 dishes

Algeria is the largest country in Africa, with a vast variety of land, from the Mediterranean Sea, to the Atlas Mountains, the endless deserts. And with the difference in the terrain, the cuisine and ingredients vary with the geography and the seasons. But at the heart of the cuisine are breads, meats, vegetables and fresh herbs. Algerian cuisine is a mixture of influences based on the history of the region, from the Berbers, Arabs and Turks, to Romans, French and Spanish. Every one of these cultures shaped the cuisine in the region to mix beautiful flavours and textures together. As a Muslim state, Alegria does not consume pork, but has developed breeding of sheep, goats, cows and poultry. Lamb dishes are of particular importance during family celebrations, as according to Muslim traditions, lambs are sacrificed and roasted on a spit. The...

2023! We finally made it to the African continent! And what a better place to start than Morocco, where food is not just about sustenance, it is a tradition and a social ritual. Morocco’s geographical position on the north-west of Africa encouraged the use of spices typical to the region. However, its proximity to the Mediterranean meant that the people had to try to maintain the identity during the rich history of different rulers. The first inhabitants in Morocco were the Barbers, around the start of the AD calendar, who introduced the staple Moroccan dishes of couscous and tagines (the food and the vessel in which it is served). Yes, those meals are THAT old! The key ingredients included dates, figs together with poultry and lamb. During the 7th century, the Arabs invaded Morocco and introduced breads and grains into Moroccan cuisine as well as spices like saffron, ginger and cumin. They also...

Portuguese cuisine is the food of the explorers. Portuguese travellers played a key role in food globalisation, for example, they were the first Europeans to explore China, Japan and Ethiopia, bringing back new foods like rice and tea from Asia and coffee from Africa. From the 15th century Prince Henry the Navigator requested for any exotic foods to be brought back from the voyages. Hence, the cuisine has been mixed with richness of ingredients from all over the world. Like in the Spanish cuisine, it was the Romans who introduced the Mediterranean triad (wheat, olive oil and wine) to Portugal. The Moors (Arabic influences) brought rice and citrus fruits, and planted almond trees throughout the Algarve. Portuguese food varies from region to region, but of course the star of their menu is the seafood. Bacalhau, traditional salted cod, has been popular since the 16th century, when Portuguese ships went to the Americas. Sailo...

Spain has a rich history, not only for music, art but also for food. Its geography and climate have had a huge influence on the variety of products available; such as fish from the Mediterranean Sea and Atlantic Ocean nearby, fresh fruit and veg thanks to the rivers flowing throughout the country, and of course, the famous Spanish jamón. The Phoenicians (an ancient civilization from the Mediterranean) and the Greeks introduced the cultivation of olive oil to the land which is now known as Spain. And today, Spain is the world’s largest producer of olive oil. When the land became a part of the Roman Empire, the famous Mediterranean triad of wheat, wine, and olives became the staple of the cuisine of the Iberian Peninsula. The influence of the Muslim conquest in the 8th century is seen throughout modern day Spain. With them, the Arabs brought citrus fruits, sugar cane, watermelons, rice and new i...

After 10 amazing meals, we are heading to the country with one of the most loved cuisines. Who can turn away a good pasta or pizza? And don’t get us started on the desserts! Italian food is deeply rooted in cultural traditions, and while each region of Italy had distinct gastronomies, over time, they became national and international favourites throughout history. Italian food is known for its simplicity, you don’t need too many ingredients, but the freshness of those ingredients defines the quality of Italian cuisine. Like all other cuisines, Italian food has been shaped by other cultures, especially its neighbours Spain and France. Italy was divided into regions until the 19th century, and each regions’ cuisine was dependent on access to different ingredients, including spices and fresh produce. Being on the silk trade route, some regions of Italy a...

To the land of the great philosophers we go, but what did they actually eat? Greek cuisine has records dating back to Ancient Greek times. It later influenced food around Europe and the world. Arguably, the first ever cookbook was written around 330 BC by Sicilian Greek poet Archestratus. His humorous poem, The Life of Luxury, (all written in verse, Gordon Ramsey needs to up his game) is a unique take on where and when the best produce can be found. This is a beautiful insight into the ancient world of cooking, as he travelled, much like we are now, to find the best food around the Mediterranean. In case you do find yourself in the area, Archestratus recommends swordfish from Byzantium and wine from Lesbos, good luck! Greek food is simple, yet so colourful and nutritious. Ancient Greek cuisine contained the “Mediterranean triad”: wheat, olive oil and wine. Meat was not commonly consumed until recently, when meat could be more...

Serbia is one of the Balkan countries, located on the crossroads between East and West. Because of this, throughout history Serbian cuisine has been in close cultural contact with Greek, Byzantine and Eastern European influences. These mixes come together to form a hearty cuisine which focuses on natural and fresh ingredients. Like Hungary, Serbian cuisine is based mostly on meat and dairy. Historians suggest that medieval Serbian food consisted mostly of milk, dairy and vegetables. Bread wasn’t eaten often, but when it was, poor people ate oat and rye based bread, while wheat was only for the rich. Items we would usually buy, such as pickles, jelly, jam, Serbians prefer to make at home. Cooking is part of family traditions. The world for kitchen “kuća” literally means home. The kitchen is always the centrepiece of the house; the hearth where the family gathers near the fireplace. Today, Serbians have 3 standard meals a day, but...

Hungary is known as the question mark of Europe. Why is that we hear you ask? Well, being in Central Europe, part of Austro-Hungarian Empire and later an old Soviet state, we expect Hungary to have a lot of similarities to either it’s Germanic or Slavic neighbours. But even the language couldn’t be more different. Hungarian is actually closest to Finish, than any other language. Where is the link there?? But we aren’t here to discuss etymology, tell us talk about the food! Well, Hungarian food managed to maintain its authenticity, while also being influenced by its neighbours. The result is delicious meals which are hearty enough to survive the harsh winters and tasty to feed all of your friends and family. And for the sweet tooth out there, there are plenty of delicious desserts. Hungarian food has always been meat orientated thanks to the nomadic Magyar tribes in 10th century. This laid the foundation of the cu...

Like Lithuania, from the Middle Ages Polish cuisine was based on local produce like rye, meat and locally grown fruits. However, groats have always been Poland’s claim to fame. One thing that distinguished Polish cuisine from other European countries in the medieval times, is the use of seasoning; specifically black pepper, nutmeg and juniper. This is due to close trading relationships with the East, particularly Turkey and the Caucasus. Politics has had a significant influence on polish cuisine. The wars meant that Poland kept losing access to the Baltic Sea, which is why their fresh water fish is more common than, for example, the herring that is served in the neighbouring countries. Talking of which, due to the division of Poland and the constantly moving boarders, Polish cuisine incorporates a lot of same ingredients, methods and dishes of its neighbours. Interestingly, polish cuisine from history is welcoming to...

We are entering the Baltics… the lands of potatoes and cabbage! Lithuanian cuisine shares similarities with its Baltic neighbours, but it’s food has also been influenced by Germany (with pork based dishes like kugelis - potato stuffed with pork) and France (due to aristocracy hiring french chefs). While Lithuanians were growing rye and other wheat from prehistoric time, potatoes only came to the country in 17th century. Having said that, it still gave enough time to create lots of incredible potato dishes prepared in many different ways. Just one example is cepelinai. A national dish for over 150 years, although before 1900s it was called didzkukuliai or dumb-bells (which actually explain their shape). They are dumplings with potato dough stuffed with pork and served with sour cream. Foraging for mushrooms and berries is a pride and joy of the Baltics. According to our Latvian frie...