Favourite Regional Foods – Top Ten

    I love food and in the past few years I’ve realized I’m an emotional eater, I definitely eat to soothe myself. Thankfully my metabolism has let me get away with it, or wait, perhaps unthankfully because slim doesn’t necessarily mean healthy.

    Below are some of my favourite regional foods. They may not be good for you but they’re delicious and will get you through anything!

    1) Tourtière & Tarte au Sucre (Québec, Canada): It’s hard to put a finger on a distinctly Canadian dish so when I must, I think of cuisine from the French province of Québec. I worked in corporate tourism while living in Montréal and we would host companies at cabanes à sucres (Sugar Shacks) where maple sap is collected for maple syrup production. One of the most enjoyable parts of the evening was when dinner was served, tourtière (meat pie) and tarte au sucre (sugar pie) for dessert. My boyfriend Matt’s family is from Québec and his grandmother makes a mean tarte au sucre, his favourite!

    Tarte au Sucre

    Tarte au Sucre

    http://allrecipes.com/Recipe/Brown-Sugar-Pie-I/Detail.aspx

    Poutine: One must mention poutine when thinking of a distinctively Canadian (Québecois) dish. This gooey, delicious concoction of French fries covered in fresh cheese curds and gravy has also become a staple in other provinces across Canada (particularly Ontario, Québec’s neighbour to the west) and the northern United States. Tip: If it’s not made with fresh cheese curds, don’t bother!

    http://allrecipes.com/Recipe/Real-Poutine/Detail.aspx

    2) Moqueca (Brazil): I thoroughly enjoyed moqueca when I was in São Paulo, Brazil. This piping hot, colourful, rich seafood stew can be made with fish, shrimp, crab or lobster and is usually seasoned with onion, tomatoes, cilantro, chives, and olive oil. Yum!

    Moqueca

    Moqueca

    http://www.foodnetwork.com/recipes/emeril-lagasse/moqueca-brazil-recipe/index.html

    3) Doro Wat (Ethiopia): The main reason I chose to visit Ethiopia last September was because Ethiopian food is my favourite, however, I have to be honest I was a little let down. Yes, I expected it to be a bit different then it is here in Toronto but I didn’t realize that injera, the yeast-risen bread used to scoop food, would have a much stronger yeast taste, much like beer. There also isn’t much good quality beef or chicken and a lot of mutton is consumed which I dislike.

    Doro Wat is an excellent dish that I enjoy at my favourite Ethiopian restaurant in Toronto, Ethiopian House. It is made with chicken and sometimes hard-boiled eggs and is very flavourful. It also takes hours, sometimes days to prepare and in Ethiopia is typically prepared once per week.

    http://www.food.com/recipe/ethiopian-doro-wat-chicken-stew-211173

    4) Mango and Sticky Rice (Thailand): I don’t eat a lot of sweets (I prefer salt) and so there aren’t many desserts I rave about. Mango and sticky rice is my favourite. Sliced fresh mango is served on sweet rice (gluten-free) with a sauce of coconut milk and sugar. So so good.

    Mango and Sticky Rice

    Mango and Sticky Rice

    http://chowtimes.com/2011/06/25/thai-dessert-mango-with-sticky-rice-khao-niao-mamuang

    5) Pho Soup (Vietnam): Pho is a simple but filling soup made with beef or chicken broth, bean sprouts, fresh basil, rice noodles and chicken or beef. It is a very popular street dish and cheap!

    http://allrecipes.com/Recipe/Beef-Pho/Detail.aspx

    6) English Breakfasts (England): English breakfasts are gluttonous and delicious. I simply cannot get enough of them and will always order them if on the menu. Check this out, bacon (rashers), baked beans, grilled tomatoes, sausage, sautéed mushrooms, toast and fried eggs and blood pudding (both I do without and substituting in extra bacon).

    http://www.food.com/recipe/the-full-monty-f-e-b-full-english-breakfast-274601

    7) Guacamole (Mexico): Guacamole is an avocado based dip or sauce perfect as an accompaniment or as an appetizer served with corn chips for dipping. Plus, it’s good for you (avocado = good fats) and I think it could be a condiment served with almost anything.

    Guacamole

    Guacamole

    http://www.simplyrecipes.com/recipes/perfect_guacamole/

    8) Biscuits and Gravy (USA): Biscuits and gravy is a popular breakfast dish in the Southern United States. It’s sure to clog your arteries but boy is it good and it’s an excellent hangover food. It’s simple and cheap; soft buttermilk biscuits covered in sausage gravy. I’m going to learn to make this once day but it’s going to have to be for special occasions only!

    http://www.food.com/recipe/southern-biscuits-and-gravy-236284

    9) Chicken Korma (India): I made this for the first time the other day and it was a big hit. Chicken korma is a stew made with chicken, yogurt, spices, cashews and cream and I serve it with basmati rice. One of the best things about it is that it’s fairly simple to make and is sure to impress.

    http://www.ivillage.co.uk/chicken-korma/60184

    10) Gyoza (Japan): Gyoza are small meat or vegetable dumplings/pot stickers. My favourites are pork filled and deep-fried. The tangy sauce they’re served with is addictive, made of a mixture of soy sauce, Japanese rice wine vinegar and sesame oil.

    Japanese Gyoza

    Japanese Gyoza

    http://chinesefood.about.com/od/potstickers/r/gyoza.htm

     

    I recently read, “appreciate every bite you take” and I agree. Bon Appétit!

     

    LIFE IS SHORT SO LIVE IT!

    2 Responses to Favourite Regional Foods – Top Ten

    1. This is awesome! I love Mango and Sticky Rice and learned to make it, though I always order it from Real Thailand (the restaurant at Bloor&Spadina).

      Yours in Travel,

      Alyssa

      P.S. Injera is actually fermented! Which might explain its similarity to beer. Yum!

      Alyssa June 1, 2013 at 10:04 AM Reply
      • Ate mango and sticky rice two days ago, so..good! Can’t wait to eat it often when in Thailand in the Fall.

        Injera is absolutely fermented, however, the difference between it here and in Ethiopia is that it is much more fermented in Ethiopia and tastes like beer. In Toronto I don’t find it to taste like beer at all. Do you?

        Julie Munsch June 5, 2013 at 11:59 AM Reply

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