Where does this countries' national dishes data come from?

Name: Countries' National Dishes
Creator: Rankodex

Rankodex compiles it from World Population Review and the primary sources it cites: List of National Food of the Countries - Flag Pictures; Polar Roll (Bouvet Island) - Food; 5 Foods To Try In The Cayman Islands - Jamaicans; Culture of Cocos (Keeling) Islands - Confidus Islands.

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Countries' National Dishes

Countries' National Dishes: compare 230 countries on 2 metrics.

Culture230 countries · 2 metricsUpdated Nov 27, 2025Original page

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230 countries


Afghanistan	Kabuli Palaw	Pilaf of saffron rice with carrots, raisins and lamb—a sweet-savory national dish.
Albania	Tave Kosi	Baked lamb in yogurt and eggs, tangy, oven-set casserole.
Algeria	Couscous, chakhchoukha	Couscous variant with torn flatbread and spicy tomato-based sauce.
American Samoa	Luau Palusami	Taro leaves baked with coconut cream and often fish or pork.
Andorra	Escudella	Countryside stew of mixed meats, vegetables and pasta or rice.
Angola	Moamba de Galinha	Chicken simmered in palm oil and peanut-style sauce, rich and spicy.
Anguilla	Pigeon Peas and Rice	Rice cooked with pigeon peas, coconut or sofrito flavors.
Antigua and Barbuda	Fungie	Cornmeal porridge (like polenta), served with fish or stews.
Argentina	Asados	Barbecue: grilled meats served family-style.
Armenia	Harissa	Hot chili paste of peppers, garlic and spices, used as a condiment.
Aruba	Keshi yena	Baked cheese shell stuffed with stewed meat, olives and spices.
Australia	Roast Lamb Rules	Roasted lamb; ideally has a crisp exterior and tender interior.
Austria	Wiener Schnitzel	Thin breaded veal cutlet, pan-fried until golden.
Azerbaijan	Plov, Dolma	Plov: Central Asian spiced rice pilaf; Dolma: stuffed vine leaves or vegetables.
Bahamas	Conch	Caribbean shellfish served raw, frittered or stewed.
Bahrain	Kabsa	Spiced Arabian rice dish with lamb or chicken, nuts and warm aromatics.
Bangladesh	Hilsa fish curry	Bengali hilsa cooked in mustard or tangy curry, oily delicacy.
Barbados	Cou-Cou	Cornmeal and okra mash traditionally served with flying fish.
Belarus	Draniki	Potato pancakes, grated and fried until crisp.
Belgium	Moules-Frite	Steamed mussels served in broth with fries on the side.
Belize	Rice And Beans	Rice cooked with seasoned beans. Actually a staple in many other parts of the world as well.
Benin	Kuli-kuli	Crunchy fried peanut snack made from groundnuts and oil.
Bermuda	Fish chowder	Creamy soup of fish, potatoes and onion; New England-style comfort food.
Bhutan	Ema Datshi	Spicy stew of chiles and cheese, national comfort dish.
Bolivia	Salteñas	Baked empanadas filled with saucy meat, olive, raisin and spices.
Bosnia and Herzegovina	Cevapi	Grilled minced-meat sausages, served with flatbread and onions.
Botswana	Seswaa	Slow-cooked shredded beef, often served with thick maize porridge.
Brazil	Feijoada	Black bean and pork stew, hearty national comfort food.
British Virgin Islands	Fish & Fungi	Fried or stewed fish with okra-cornmeal 'fungi' porridge.
Brunei	Ambuyat	Sticky sago starch pudding eaten by dipping into spicy sauces.
Bulgaria	Shopska Salad	Salad of tomato, cucumber, pepper and crumbly white cheese.
Burkina Faso	Riz Gras	"Fat rice"—rice cooked in a savory meat-and-vegetable sauce.
Burundi	Boko Boko	West African-style spiced rice/stew (name varies by locale).
Cambodia	Fish Amok	Steamed fish curry in banana leaf with coconut custard texture.
Cameroon	Ndolé	Bitterleaf stew with peanuts and meat or fish.
Canada	Poutine	Potato fries topped with squeaky cheese curds and hot brown gravy.
Cape Verde	Cachupa	Slow-cooked stew of corn, beans, vegetables and assorted meats.
Cayman Islands	Turtle Stew	Traditional island stew using turtle meat with local spices and root veg.
Central African Republic	Okra or Gombo	Okra-based stews used across West African and Creole cuisines as thickeners.
Chad	Boule	Large starchy dumpling (cassava/yam) served with stews.
Chile	Empanadas	Baked or fried stuffed pastries with savory fillings across Latin America.
China	Peking Roast Duck	Crispy Beijing duck served with pancakes, scallion and hoisin sauce.
Colombia	Bandeja Paisa	Colombian platter: beans, rice, chicharrón, plantain, egg and arepa.
Comoros	Lobster a la Vanille	Lobster prepared with fragrant vanilla sauce.
Cook Islands	Umukai	Pacific island communal feast cooked in an earth oven: taro, fish, pork.
Costa Rica	Gallo Pinto	Rice and beans stir-fried with peppers and cilantro.
Croatia	Zagorski štrukli, Pašticada	Croatian cheese filled pastry (štrukli) and Dalmatian braised beef (pašticada).
Cuba	Ropa Vieja	Shredded beef in a tomato-pepper sauce—Cuban classic served with rice.
Curacao	Keshi Yena	Baked cheese stuffed with stewed meat and vegetables.
Cyprus	Souvla, Halloumi cheese	Spit-roasted meats (souvla) and grilled salty halloumi cheese.
Czechia	Roast Pork with Dumplings	Roast pork paired with flour or potato dumplings, Central European comfort.
Denmark	Stegt Flæsk	Crispy fried pork belly served with potatoes and parsley sauce.
Djibouti	Skudahkharis	Island/regional stew or rice dish—name varies by Pacific and Caribbean locales.
Dominica	The Mountain Chicken	Stewed or fried frog legs (Dominica/Grenada), called 'mountain chicken.'
Dominican Republic	La Bandera	Dominican 'flag' plate: rice, beans and stewed meat as the daily meal.
DR Congo	Poulet a la Moambe	Chicken in a thick palm-nut (moambe) sauce.
Ecuador	Encebollado	Fish and yuca soup topped with pickled onions and lime.
Egypt	Koshari	Street-food mix of rice, lentils, pasta and spicy tomato sauce.
El Salvador	Pupusa	Stuffed corn tortilla with cheese, beans or pork.
Equatorial Guinea	Succotash	Corn-and-bean sauté, often mixed with peppers and smoked meat.
Eritrea	Zigini	Fiery meat stew served with injera or rice.
Estonia	Verivorst	Blood sausage traditionally enjoyed during winter holidays.
Eswatini	Karoo Roast Ostrich Steak	Ostrich steak grilled with Karoo herbs and spices.
Ethiopia	Doro Wat	Berbere-spiced chicken stew, usually served with injera and egg.
Faroe Islands	Skerpikjøt	Wind-dried fermented lamb—intense, chewy cured meat.
Fiji	Fijian Kokoda	Marinated raw fish in coconut milk, citrus and chili—Fijian ceviche.
Finland	Rye Bread	Dense, flavorful bread made with rye flour, staple in northern Europe.
France	Pot-au-Feu	Boiled dinner of beef, root vegetables and aromatic broth.
French Guiana	Bouillon D'awara	Soup of awara palm fruit with smoked meats and tubers.
French Polynesia	Poisson Cru	Raw fish marinated in lime and coconut milk—fresh and tangy.
Gabon	Poulet Nyembwe	Chicken simmered in rich palm-nut (nyembwe) sauce.
Gambia	Domoda	Peanut-based stew, tomato-rich and usually served with rice.
Georgia	Khinkali	Spiced meat dumplings with hot broth inside; eaten by hand.
Germany	Sauerbraten	Marinated pot roast, tangy from vinegar and served with gravy.
Ghana	Fufu	Pounded cassava, yam or plantain dough, used to scoop soups in Africa.
Gibraltar	Calentita	Chickpea flour cake—savory, soft, akin to farinata.
Greece	Moussaka, Gyros	Moussaka: layered eggplant and meat bake; Gyros: roasted meat in pita.
Greenland	Suaasat	Soup, often seal or seabird with root vegetables and herbs.
Grenada	Oil Down	One-pot of breadfruit, salted meat and coconut milk, richly spiced.
Guadeloupe	Porc-Colombo	Curry-influenced pork stew flavored with colombo spices.
Guam	Kelaguen, Spam	Chamorro kelaguen: marinated grilled meat/seafood; Spam versions popular on Guam.
Guatemala	Chicken Pepian	Thick nut-and-seed spiced chicken stew, earthy and rich.
Guernsey	Bean Jar	Slow-baked bean casserole often cooked with pork and herbs.
Guinea	Poulet Yassa	Chicken in tangy lemon-onion sauce, caramelized and savory.
Guinea-Bissau	Caldo de Mancarra	Hearty tuber-and-meat stew with regional veggies.
Guyana	Guyanese Pepperpot	Seasoned meats slow-simmered in cassareep, spiced and slightly sweet.
Haiti	Griots	Marinated fried pork, crisp outside and tender inside, served with pikliz.
Honduras	Plato Típico	A nation's typical plate—usually rice, protein and complementary sides.
Hong Kong	Roast Goose	Whole goose roasted for crisp skin and rich meat. A holiday specialty.
Hungary	Goulash	Paprika-scented beef stew, often served with dumplings or potatoes.
Iceland	Hákarl	Fermented shark—pungent traditional preserved meat.
India	Khichdi	Mild rice-and-lentil porridge, comforting and lightly spiced.
Indonesia	Nasi Goreng	Fried rice with sweet soy, shallot, garlic and a fried egg.
Iran	Chelow Kabab	Saffron rice paired with charred skewered meat, often lamb.
Iraq	Masgouf	Butterflied river fish, seasoned and grilled over open flames.
Ireland	Irish Stew	Hearty lamb or mutton stew with potatoes and root vegetables.
Isle of Man	Manx Queenies	Small local scallops, pan-fried and often served with butter.
Israel	Falafel	Deep-fried spiced chickpea fritters, commonly served in pita with tahini.
Italy	Ragu alla Bolognese	Slow-simmered meat sauce from Bologna for tagliatelle or other pasta.
Ivory Coast	Attiéké	Fermented cassava couscous, typically served with grilled fish.
Jamaica	Ackee and Saltfish	Ackee fruit sautéed with salted cod and spices.
Japan	Curry Rice	Rice served with or cooked in curry spices; a common Asian accompaniment.
Jersey	Bean Crock (les pais au fou)	French slow-baked bean casserole often with pork and herbs.
Jordan	Mansaf	Lamb in fermented yogurt (jameed) sauce served over rice.
Kazakhstan	Besbarmak	Boiled meat served over broad noodles—communal, celebratory dish.
Kenya	Ugali Nyama Choma Na Kachumbari	Maize porridge with grilled meat and tomato-onion salad.
Kiribati	Palusami	Taro leaves filled with coconut cream and sometimes meat, baked.
Kuwait	Machboos Laham	Spiced rice with lamb, dried lime and aromatic spices.
Kyrgyzstan	Beshbarmak	Boiled meat on flat noodles—a symbolic communal meal.
Laos	Laap	Minced-herb salad, bright with lime, fish sauce and fresh herbs.
Latvia	Pelēkie Zirņi Ar Speķi	Peas with smoked bacon (speck), savory home-style dish.
Lebanon	Kibbeh	Bulgur-and-meat croquette or casserole, spiced and often fried.
Lesotho	Pap-Pap	Cornmeal porridge staple, served with stews and relishes.
Liberia	Dumboy	Boiled cassava or plantain dumpling served with stews.
Libya	Couscous	Steamed semolina grains, served with vegetable or meat stew.
Liechtenstein	Käsknöpfle	Small dumplings tossed with melted cheese, similar to spaetzle.
Lithuania	Cepelinai	Potato dumplings stuffed with meat or cheese and boiled.
Luxembourg	Judd mat Gaardebounen	Smoked pork collar served with broad beans.
Macau	Minchi	Minced meat and potatoes seasoned with soy and Worcestershire.
Madagascar	Romazava	Beef and greens stew, light broth and aromatic herbs.
Malawi	Nsima	Stiff maize porridge eaten with stews or vegetable relishes.
Malaysia	Nasi lemak	Coconut rice with sambal, anchovies, peanuts and cucumber.
Maldives	Garudhiya, Mas Huni	Fish broth (garudhiya) and shredded tuna-coconut salad (mas huni).
Mali	Tiguadege Na	Coconut-milk vegetable stew often with fish or pork.
Malta	Maltese Stewed Rabbit	Rabbit braised in wine, herbs and tomatoes—a Maltese specialty.
Marshall Islands	Barramundi Cod	Firm white fish, commonly grilled or pan-seared.
Martinique	Grilled Snapper	Whole snapper chargrilled, popular in Pacific island preparations.
Mauritania	Thieboudienne (Cheb-u-jin)	Fish and rice in a tomato-based sauce with vegetables.
Mauritius	Dholl Puri	Stuffed flatbread filled with ground split peas, eaten with curries.
Mexico	Mole	Complex Mexican sauce of chilies, nuts and chocolate, served over meats.
Micronesia	Pihlohlo Mwehng	Regional Pacific stew—a local name variant for seasoned meat or fish stew.
Moldova	Mamaliga	Polenta-like cornmeal porridge served with cheese or stews.
Monaco	Barbagiuan	Fried Gibraltarian/Italian pastry filled with pumpkin, rice or greens.
Mongolia	Buuz	Steamed meat dumplings, tender and juicy pockets.
Montenegro	Njeguški pršut	Dry-cured smoked ham from Njeguši village, intense flavor.
Montserrat	Goat Water	Goat stew, spiced and thick, island comfort food.
Morocco	Couscous	Steamed semolina pasta served with vegetable or meat stews.
Mozambique	Matapa	Cassava leaves stewed with peanuts, coconut and seafood or meat.
Myanmar	Mohinga. Rice noodles	Fish noodle soup with lemongrass and banana stem—national breakfast.
Namibia	Kapana	Street-grilled beef, served hot with chili sauce and bread.
Nauru	Coconut Fish	Fish cooked in coconut milk with island herbs and lime—tropical staple.
Nepal	Gundruk	Nepali fermented leafy greens used as a tangy side or in soups.
Netherlands	Stamppot	Dutch mashed potatoes mixed with cabbage or greens, served with sausage.
New Caledonia	Bougna	New Caledonian earth-oven feast of taro, banana, fish or pork, wrapped in leaves.
New Zealand	Kiwi Pie	New Zealand pie—either savory meat pie or fruit-based dessert depending on recipe.
Nicaragua	Gallo Pinto	Rice and beans stir-fried with peppers and cilantro.
Niger	Djerma Stew	Sahelian regional stew of meat, peanuts and local greens (Djerma tradition).
Nigeria	Jollof Rice	West African tomato-based rice cooked with spices; party and everyday staple.
Niue	Takihi	Tongan layered taro and coconut cream casserole often with fish or meat.
North Korea	Pyongyang Raengmyon	North Korean cold buckwheat noodles in chilled broth—chewy and refreshing.
North Macedonia	Tavče Gravče	Macedonian baked beans with paprika and onions, national comfort dish.
Northern Mariana Islands	Kelaguen	Marinated and grilled meat/seafood.
Norway	Fårikål	Norwegian autumn stew of lamb and cabbage, simply seasoned with pepper.
Oman	Shuwa	Omani/Emirati slow-cooked spiced meat roasted in underground pit for hours.
Pakistan	Nihari	South Asian slow-cooked spicy beef or lamb stew, traditionally a breakfast dish.
Palau	Demok	Horn of Africa regional spiced meat stew (name variants across locales).
Palestine	Musakhan	Palestinian sumac-spiced roasted chicken layered on flatbread with caramelized onions.
Panama	Sancocho	Latin American stew of meats, plantain and root vegetables—country variations.
Papua New Guinea	Mumu	Papua New Guinean earth-oven roast combining tubers, greens and meats.
Paraguay	Sopa Paraguaya	Paraguayan dense corn-and-cheese casserole, savory and moist.
Peru	Ceviche	Raw fish cured in citrus, mixed with chilies and onion—coastal refreshment.
Philippines	Adobo	Filipino marinated and simmered meat in vinegar, soy and garlic (national dish).
Poland	Bigos Stew	Polish hunter's stew of sauerkraut, fresh cabbage, meats and mushrooms.
Portugal	Bacalhau	Portuguese preserved salted cod prepared in countless traditional ways.
Puerto Rico	Arroz con Gandules, Mofongo	Puerto Rican rice with pigeon peas (arroz con gandules); mofongo: mashed fried plantain.
Qatar	Machbūs	Gulf spiced rice with meat, dried lime and warm aromatics—similar to kabsa.
Republic of the Congo	Poulet Moambé	(repeat) Central African chicken in palm-nut (moambé) sauce, rich and savory.
Reunion	Rougaille Saucisse	Mauritian Creole sausages simmered in a spicy tomato-onion sauce.
Romania	Sarmale	Romanian/Central European cabbage rolls stuffed with meat and rice, simmered in sauce.
Russia	Pelmeni	Russian filled dumplings boiled and served with butter or sour cream.
Rwanda	Brochettes and Isombe	Skewered grilled meat (brochettes) with isombe—Congolese cassava-leaf side.
Saint Barthelemy	Accras de Morue	Caribbean salted cod fritters, seasoned and fried crisp.
Saint Lucia	Saltfish	Preserved salted fish used in many Caribbean and European dishes.
Saint Martin	Callaloo Soup	Leafy green soup (callaloo) with okra, coconut or crab in Caribbean variants.
Saint Vincent and the Grenadines	Roasted Breadfruit	Breadfruit roasted until tender and caramelized—Pacific island staple.
Samoa	Panipopo	Samoan sweet coconut buns glazed with caramelized coconut syrup.
San Marino	Torta Tre Monti	San Marino layered wafer cake with chocolate-hazelnut cream.
Sao Tome and Principe	Calulu	Cape Verdean/Angolan fish or okra stew with palm oil and greens.
Saudi Arabia	Kabsa	Spiced Arabian rice dish with lamb or chicken, nuts and warm aromatics.
Senegal	Thiéboudienne	(repeat) Senegalese fish-and-rice main with tomato base and vegetables.
Serbia	Gibanica	Serbian layered cheese and egg pastry, served at breakfasts and celebrations.
Seychelles	Octopus Curry	Tender octopus in coconut or spicy curry sauce—coastal comfort dish.
Sierra Leone	Cassava Leaves	Popular West/Central African stew of cassava leaves, peanuts and meat.
Singapore	Hainanese Chicken Rice	Poached chicken with fragrant ginger-garlic rice, served with sauces.
Sint Maarten	Conch and Dumplings	(repeat) Caribbean stew where conch is simmered with boiled dumplings.
Slovakia	Bryndzové Halušky	Slovak potato dumplings tossed with sheep cheese and crisp bacon.
Slovenia	Dumplings and Carniolan sausage	Slovenian dumplings served with traditional Carniolan smoked sausage.
Solomon Islands	Poi	Hawaiian mashed taro paste, staple accompaniment to many island meals.
Somalia	Bariis iskukaris	Somali spiced rice often served with stew, salad and banana on the side.
South Africa	Bobotie	South African baked curried minced meat topped with egg custard.
South Korea	Kimchi	Korean fermented spicy cabbage or radish, fiery and tangy probiotic side.
South Sudan	Ful Medames	Slow-cooked fava beans seasoned with lemon, oil and garlic.
Spain	Paella	Spanish saffron rice pan with seafood, chicken and chorizo—Valencian origin.
Sri Lanka	Sri Lankan Rice and Curry	Plate of rice with multiple vegetable and meat curries and sambols.
Sudan	Ful Medames	Slow-cooked fava beans seasoned with lemon, oil and garlic.
Suriname	Pom	Surinamese festive cassava-fruit casserole usually baked with chicken.
Sweden	Kanelbulle	Swedish cinnamon bun scented with cardamom—bakery staple.
Switzerland	Köttbullar	Swedish meatballs with creamy gravy, served with potatoes and lingonberry.
Syria	Kibbeh Bil Sanieh	Baked layered kibbeh casserole of bulgur and spiced meat, Levantine classic.
Taiwan	Beef Noodle Soup	Savory Asian soup of beef with noodles, herbs and clear or beefy broth.
Tajikistan	Plov	Central Asian spiced rice pilaf.
Tanzania	Ugali na Maharage ya Nazi	East African maize porridge (ugali) with coconut-based bean stew.
Thailand	Pad thai	Thai stir-fried rice noodles with tamarind, egg, tofu or shrimp and peanuts.
Timor-Leste	Ikan Pepes	Indonesian banana-leaf wrapped fish steamed or grilled with herbs.
Togo	Fufu	Pounded cassava/plantain dough used to scoop up soups in West/Central Africa.
Tokelau	Ota	Polynesian raw fish salad in citrus and coconut—fresh and bright.
Tonga	Ota Ika	(repeat) Raw fish marinated in citrus and coconut milk—Polynesian variant.
Trinidad and Tobago	Crab & Calaloo	Caribbean crab stewed with callaloo greens and coconut milk.
Tunisia	Couscous	Steamed semolina pasta served with vegetable or meat stews.
Turkey	Kuru Fasulye	Turkish white bean stew with tomato base, often served with rice.
Turkmenistan	Ishlekli	Gaziantep meat-and-onion filled pastry, regionally famed in Turkey.
Turks and Caicos Islands	Cracked Conch	Tenderized, breaded and fried conch popular in Caribbean cuisine.
Tuvalu	Pulaka	Pit-grown taro-like root staple in Pacific island diets, often boiled or roasted.
Uganda	Matoke or Matooke	East African steamed/mashed green bananas, served with sauces or stew.
Ukraine	Borsch	Eastern European beetroot soup, served hot or cold often with sour cream.
United Arab Emirates	Khuzi and Al Machboos	Whole roasted lamb (khuzi) served with spiced machboos rice in Gulf cuisine.
United Kingdom	Fish and chips, Chicken Tikka Masala	British battered fish with fries; tikka masala: UK-Indian curried chicken.
United States	Hamburger	Grilled ground-beef patty in a bun with varied condiments, including lettuce, tomato, mustard, pickles, onions, and cheese.
United States Virgin Islands	Fish & Fungi	Fried or stewed fish with okra-cornmeal 'fungi' porridge.
Uruguay	Chivito	Uruguayan stacked steak sandwich with ham, cheese and a fried egg.
Uzbekistan	Plov	Central Asian spiced rice pilaf.
Vanuatu	Lap Lap	Vanuatu root-vegetable pudding baked in banana leaves with coconut milk.
Vatican City	Fettuccine alla Papalina	Roman pasta with ham, peas, egg and cheese—a creamy classic.
Venezuela	Pabellon	Venezuelan plate of shredded beef, black beans, rice and fried plantain.
Vietnam	Pho	Vietnamese noodle soup with clear aromatic broth, herbs and thinly sliced meat.
Wallis and Futuna	Tama`ara`a	Tahitian communal earth-oven feast featuring roasted meats and root vegetables.
Western Sahara	Meifrisa	Faroese lamb stew with onions and potatoes—simple island comfort.
Yemen	Saltah	Yemeni stew of meat and veg topped with a fenugreek froth called sahawiq.
Zambia	Nshima	Zambian stiff maize porridge eaten by hand with relishes and stews.
Zimbabwe	Sadza	Zimbabwean thick maize porridge served with greens, meat or relishes.

Quick answers

Where does this countries' national dishes data come from?: Rankodex compiles it from World Population Review and the primary sources it cites: List of National Food of the Countries - Flag Pictures; Polar Roll (Bouvet Island) - Food; 5 Foods To Try In The Cayman Islands - Jamaicans; Culture of Cocos (Keeling) Islands - Confidus Islands.

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