Karen Edwards | 02 December 2023
The regional dishes that celebrate local heritage
Traditional dishes can be a fascinating insight into a region’s history. We take look at some of the world’s most interesting meals and what they derived from
Traditional dishes can be a fascinating insight into a region’s history. We take look at some of the world’s most interesting meals and what they derived from
A full or half loaf of bread which has been scooped-out and filled with butter bean or meat curry, bunny chows were traditionally the dish of Indian labourers during Apartheid (Alamy)
Made of a full or half loaf of bread which has been scooped-out and filled with butter bean or meat curry (traditionally mutton, beef or chicken), the classic Durban bunny chow is rarely tasted by visitors thanks to its calorific content, but it’s a must-try for anyone who wants to enjoy a spicy, flavoursome traditional South African meal (although, we suggest maybe sharing it with a friend).
The dish originated as the food of Durban’s Indian labourers who worked in KwaZulu-Natal sugarcane plantations during Apartheid. It was designed to be eaten by hand – much easier for eating on the job, and it was cheap to make – the labours earned very little. The reward at the end of the bunny chow would be the gravy soaked base, which is why they come wrapped in newspaper even today. There are many other stories that assume the story behind the dish – some say it was created by people of colour who couldn’t eat in restaurants or cafes during Apartheid – so would order their meals at the back door of eateries. The bread would act as a take-away container.
Passed down through generations, kheer is one of the best-loved desserts in Pakistan – made with seasonal, local ingredients (Alamy)
Pakistani cuisine is generally out of this world, but the puddings have always been a mouth-wateringly unique addition to any menu. Kheer is one of the most famous traditional desserts in the country and that’s because it’s made of the most simple, seasonal and regional ingredients – meaning the recipe has been passed down over generations for ease and affordability. Essentially a rice pudding made of rice, sugar, and milk, you might see Kheer served with a sprinkling of nuts, such as pistachios or cashews, alongside a dash of saffron and cardamom. These basic spices add the extra zing to the sweet taste of the rice, making this the most moreish dish.
Slow-cooked underground for eight hours, Cozidos is only served in the Furnas region of São Miguel (Alamy)
A traditional meal from Furnas in northern São Miguel island, Cozidos is a platter of meats and seasonal vegetables – typically beef, chicken, pork loins, chorizo and black pudding, served with sweet potato, yams, carrots and cabbage. Once placed in a large clay pot, the ingredients are slow-cooked by geothermal heat, while buried underground for eight hours. A hotel stay in the fumarole-pocked Azorean region will allow you to choose your ingredients in the morning before disappearing off to a natural hot pool for the day. On your return, a sumptuous meal will be waiting – having been cooked by staff in one of the local bubbling hotspots. All restaurants offer a vegetarian alternative to the classic dish.
Miso paste is thought to have been created by the Japanese as far back as AD 800. Today is served with almost every meal (Alamy)
Miso goes back to ancient times – AD 592 to 710 to be exact – when a food called ‘hishio’, apparently made of soybean and salt, was introduced by the Chinese. It was this that the Japanese – several decades later – made into a paste, a base for miso. Fast forward again, a few hundred years, and the paste was now added to hot water to create a soup that had become a daily staple for samurais during the AD 1185 to 1333 Kamakura era. During the following civil wars, miso soup was adopted as a field ration by military commanders, who would add taro root to the miso before adding hot water. An easy-to-make dish in even the most trying of circumstances, miso soup had become a Japanese staple.
Now served with almost every meal, miso soup has upheld its spot on the Japanese dinner table for centuries, thanks to its most basic, traditional ingredients. Today, it’s made from kelp or fish stock brewed with a miso bean paste, with tofu or spring onion added for extra flavour – and is designed to complement any meal.
Locally caught, sustainably fished and community-run, the king crab industry in Alaska makes up a big portion of the local economy (Alamy)
Remote, wild and traditional, Alaska has long-been celebrated for its seafood dishes – and the most popular dish is, of course, the red king crab. King crab fishing is one of Alaska’s biggest industries and many residents in coastal towns will come from fishing families. Thanks to the region’s hazardous coastline, it’s considered one of the most dangerous occupations in America. As a result, there’s big bucks to be made during the fishing season. The angling process is generally sustainable – there are stringent rules managed by the Alaska Department of Fish and Game, that limit the allowable catch to a small percentage of the adult male king crab population. There are also stock restoring schemes in place. This year, however, fisheries have been closed due to low stock counts. When you arrive into an Alaskan ports – particularly Juneau, Ketchikan and Seward – you’ll find king crab on every menu. Typically served naturally with rice or potatoes, vegetables and a dash of lemon or just a pour of melted butter – it’s the most fulfilling meal to enjoy in town. And once the season’s over, it’s over. So, time your visit well (spring to summer).
Originating from the island's Tamil and Muslim culture, kottu was the food was the working class, made from leftover ingredients so nothing goes to waste (Alamy)
Traditionally made from old godhamba rotis (another Sri Lankan favourite) that have been chopped into small strips, kottu is said to have come from the Tamil and Muslim roots of this small Indian Ocean island, designed as an easy food source for working class families. Usually, the bread or roti derived from cast-offs from bakers, making it an affordable meal. The strips are mixed with leftover vegetables, onion, chilli, fried egg, traditional spices (curry powder, cumin, turmeric, paprika), and cooked in a pan on a high heat until the ingredients are steaming. Nowadays, the recipe has been adapted to meet demand – meat (chicken, beef, pork) is often added and it’s not uncommon to see kottu being cooked in front of you on a hot plate, where the ingredients are mixed and chopped up together.
Empanadas are found across Latin America but only chile does the delicious pino special (Alamy)
Empanadas – meaning bread-wrapped – are a deep-fried or al horno (wood-burning oven)-cooked speciality of Latin American, typically sold at street stalls, local bakeries and cafes. They can be found across the continent, thanks to the Spanish who introduced the dish to the region. Yet, each country offers its own take on these flavoursome pastry parcels, which are traditionally created with whatever ingredients are available in the locality. The pino empanada, distinct to Chile, is stuffed full of meat (usually beef or chicken), onion, egg, olives and, occasionally, sultanas – essentially created from local ingredients that can be found in back yards or community-run farms. The result is a burst of Chilean sweet and savoury flavours in a very small package – the perfect mid-morning, lunchtime or, indeed, afternoon snack.
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