{"id":24100,"date":"2024-09-10T09:03:47","date_gmt":"2024-09-10T07:03:47","guid":{"rendered":"https:\/\/www.carnisostenibili.it\/?p=24100"},"modified":"2024-08-28T11:43:04","modified_gmt":"2024-08-28T09:43:04","slug":"meat-based-dishes-around-the-world","status":"publish","type":"post","link":"https:\/\/www.carnisostenibili.it\/en\/meat-based-dishes-around-the-world\/","title":{"rendered":"Meat-based dishes around the world"},"content":{"rendered":"

Grilled, baked, fried, with or without sauces: meat is the main ingredient in many national dishes.<\/i><\/span><\/span><\/p>\n

One of the most memorable things about travelling is <\/span><\/span>the food<\/b><\/span><\/span>. Each nation has delicacies to bring, a mix of <\/span><\/span>flavours and aromas<\/b><\/span><\/span> that conquer <\/span><\/span>the taste, the smell and the “heart”.<\/b><\/span><\/span> From Europe to Asia, Africa to Oceania, without forgetting the Americas, you will be spoilt for choice regarding the unmissable culinary proposals that characterise each country. And <\/span><\/span>many of them are based on meat<\/b><\/span><\/span>. Below is a selection from a sea of recipes for some typical non-European dishes.<\/span><\/span><\/p>\n

Delicacies from South America<\/b><\/span><\/span><\/h4>\n

In <\/span><\/span>Argentina<\/b><\/span><\/span>, the unmissable dish at moments of celebration and conviviality is <\/span><\/span>Asado<\/b><\/i><\/span><\/span>, <\/span><\/span>slowly grilled beef<\/b><\/span><\/span>. Before cooking, the meat must be <\/span><\/span>marinated<\/b><\/span><\/span> with coarse salt, pepper, a few rosemary sprigs, and a generous amount of <\/span><\/span>chimichurri sauce<\/b><\/span><\/span> made from parsley, cloves of garlic, dried chillies, thyme and oregano. The Spanish term “<\/span><\/span>asado<\/b><\/span><\/span>” means “<\/span><\/span>barbecue<\/b><\/span><\/span>” and refers to cooking on the grill. The traditional Argentine asado involves large portions of meat with long cooking times.<\/span><\/span><\/p>\n

The main and very ancient dish in neighbouring Chile is <\/span><\/span>Curanto<\/b><\/i><\/span><\/span>, which has shellfish, chicken,<\/span><\/span> and pork<\/b><\/span><\/span>. It dates back to around <\/span><\/span>6,000 years ago<\/b><\/span><\/span> and is cooked in one-metre-deep pits, the bottom of which is covered with stones on which the fire is lit; when they are red hot, the ingredients are placed on top, and finally, everything is covered with aromatic nalca or pangue leaves and cooked for over two hours.<\/span><\/span><\/p>\n

In <\/span><\/span>Brazil<\/b><\/span><\/span>, the national dish is <\/span><\/span>Feijoada<\/b><\/i><\/span><\/span>, made with rice, black beans, <\/span><\/span>pork and beef<\/b><\/span><\/span>. The recipe dates back to the historical period of colonisation and seems to have been the food of the slaves working on the plantations, who made bean soup with the leftover pork they received from their masters. In Brazilian cuisine today, “<\/span><\/span>fagiolata”<\/b><\/span><\/span> is served in earthenware terrines with white rice and <\/span><\/span>bacon<\/b><\/span><\/span>.<\/span><\/span><\/p>\n

Moving on to <\/span><\/span>Venezuela<\/b><\/span><\/span>, one of the most representative dishes is <\/span><\/span>Pabellon criollo – or ‘Creole meat’<\/b><\/i><\/span><\/span>, based on <\/span><\/span>boiled meat, shredded<\/b><\/span><\/span> and saut\u00e9ed with vegetables, boiled rice, black beans and fried plantains. <\/span><\/span>Arepas<\/i><\/span><\/span>, the Venezuelan bread par excellence, accompany<\/span><\/span> Pabellon<\/i><\/span><\/span>.<\/span><\/span><\/p>\n

In <\/span><\/span>Colombia<\/b><\/span><\/span>, <\/span><\/span>Bandeja paisa<\/b><\/i><\/span><\/span> is one of the national dishes. It is made with minced meat, sausage, pork chop, beans, rice, eggs, fried plantains, and salad. It is traditionally served in oval bowls called <\/span><\/span>nerejas<\/i><\/span><\/span>, with raised rims to collect all the ingredients.<\/span><\/span><\/p>\n

Central and North American dishes<\/b><\/span><\/span><\/h4>\n

In <\/span><\/span>Costa Rica<\/b><\/span><\/span>, <\/span><\/span>Casado<\/b><\/i><\/span><\/span> is made with boiled rice, red or black beans seasoned with onion, garlic, celery, pepper and coriander, meat – which can be <\/span><\/span>beef, pork, chicken<\/b><\/span><\/span> – or fish, and steamed raw or cooked vegetables.<\/span><\/span><\/p>\n

In the <\/span><\/span>Dominican Republic<\/b><\/span><\/span>, <\/span><\/span>Sancocho<\/b><\/i><\/span><\/span> stands out, a soup made with <\/span><\/span>meat<\/b><\/span><\/span> – chicken, hen, pork, fish, cow, chop, horse, liver, tripe, goat, turkey, duck – corn, carrots, green bananas, ripe bananas, sweet potatoes, cassava, potatoes, pumpkin, arracacha, spices, legumes and vegetables.<\/span><\/span><\/p>\n

In the <\/span><\/span>United States<\/b><\/span><\/span>, the <\/span><\/span>stuffed turkey<\/b><\/span><\/span> is very popular, stuffed with a mixture of bread, onion and sage, but also with chestnuts and <\/span><\/span>sausages<\/b><\/span><\/span> with some seasoned salt, accompanied by spring onions with cream, Brussels sprouts or potatoes, with a special sauce prepared with <\/span><\/span>the cooking juices of the roast<\/b><\/span><\/span>.<\/span><\/span><\/p>\n

In <\/span><\/span>Canada<\/b><\/span><\/span>, a traditional dish is <\/span><\/span>Gaspesie tourtiere<\/b><\/i><\/span><\/span>, a kind of <\/span><\/span>meat pie<\/b><\/span><\/span> made with three types of meat: <\/span><\/span>beef, veal and pork<\/b><\/span><\/span>, cooked for at least six hours with onions, pepper, cloves, cinnamon and thyme and then baked in a pan with shortcrust pastry.<\/span><\/span><\/p>\n

Delicacies from the Black Continent<\/b><\/span><\/span><\/h4>\n

In <\/span><\/span>Morocco<\/b><\/span><\/span>, you can enjoy <\/span><\/span>Tid<\/b><\/i><\/span><\/span>, a dish based on pancakes, <\/span><\/span>chicken<\/b><\/span><\/span> and a lentil sauce enriched with various spices.<\/span><\/span><\/p>\n

In <\/span><\/span>Nigeria<\/b><\/span><\/span>, the national dish is <\/span><\/span>Jollof<\/b><\/i><\/span><\/span> rice, made with a base of rice, tomato and broth, cooked with peppers, curry, thyme and bay leaves and served with <\/span><\/span>chicken<\/b><\/span><\/span> and fried plantains.<\/span><\/span><\/p>\n

In <\/span><\/span>South Africa<\/b><\/span><\/span>, <\/span><\/span>Bobotie<\/b><\/i><\/span><\/span> stands out, a cake made from <\/span><\/span>minced meat<\/b><\/span><\/span> spiced with curry and covered in <\/span><\/span>egg<\/b><\/span><\/span>, while old recipes include the addition of ginger, marjoram and lemon.<\/span><\/span><\/p>\n

Flavours from the East and Oceania<\/b><\/span><\/span><\/h4>\n

Kung pao<\/b><\/i><\/span><\/span> chicken is one of the most famous dishes in <\/span><\/span>China<\/b><\/span><\/span>. It consists of diced <\/span><\/span>chicken<\/b><\/span><\/span>, marinated and stir-fried with chilli, cucumber and peanuts.<\/span><\/span><\/p>\n

In <\/span><\/span>India<\/b><\/span><\/span>, <\/span><\/span>Tandoori chicken<\/b><\/i><\/span><\/span> is marinated in a yoghurt and spice sauce called <\/span><\/span>tandoori masala<\/i><\/span><\/span>, with coriander, cumin, garlic, cinnamon, cardamom, pepper, ginger, cloves and bay leaves, and then cooked in special clay ovens called tandoors, hence the name.<\/span><\/span><\/p>\n

In <\/span><\/span>Indonesia<\/b><\/span><\/span>, <\/span><\/span>Nasi goreng<\/b><\/i><\/span><\/span> is boiled rice pan-fried with vegetables, <\/span><\/span>meat<\/b><\/span><\/span>, fish and <\/span><\/span>eggs<\/b><\/span><\/span>.<\/span><\/span><\/p>\n

The national dish in Mongolia is Mongolian Marmitta, a soup made with <\/span><\/span>mutton broth<\/b><\/span><\/span>, potatoes, legumes and steppe herbs.<\/span><\/span><\/p>\n

In <\/span><\/span>Lebanon<\/b><\/span><\/span>, <\/span><\/span>Kibbeh<\/b><\/span><\/span>, <\/span><\/span>lamb croquettes<\/b><\/span><\/span> with onions and spices, stands out.<\/span><\/span><\/p>\n

In <\/span><\/span>Iran<\/b><\/span><\/span>, the national dish is <\/span><\/span>Celo kebab<\/b><\/i><\/span><\/span>, made with steamed rice, saffron, lean meat, egg, and sumac, a Persian wild berry.<\/span><\/span><\/p>\n

In <\/span><\/span>Australia<\/b><\/span><\/span>, <\/span><\/span>meatloaf<\/b><\/span><\/span> is one of the most famous dishes, and its main ingredient is <\/span><\/span>minced meat<\/b><\/span><\/span>, which is added to a base of flour, butter and salt.<\/span><\/span><\/p>\n

The list of countries and <\/span><\/span>meat-based recipes<\/b><\/span><\/span> worldwide would be too long to go into here, so we will limit ourselves to a few examples. What is certain is that <\/span><\/span>meat<\/b><\/span><\/span> has always been important worldwide, and <\/span><\/span>its value (including its cultural value) is immense<\/b><\/span><\/span>. While some would like to eliminate it, perhaps replace it with unlikely artificial products, one fact remains: wherever you go, you will find <\/span><\/span>succulent meat-based dishes<\/b><\/span><\/span>.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Grilled, baked, fried, with or without sauces: meat is the main ingredient in many national dishes.<\/p>\n","protected":false},"author":18,"featured_media":24101,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[958],"tags":[6190,6186,6187,6189,6188,6191],"class_list":["post-24100","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-evolution-culture","tag-typical-dishes-from-the-world","tag-typical-meat-dishes-from-north-america","tag-typical-meat-dishes-from-oceania","tag-typical-meat-dishes-from-south-america","tag-typical-meat-dishes-from-the-east","tag-typical-meat-based-dish"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t