This West African dish has its roots in Nigeria, Senegal, and Ghana. Some versions have extra spices to give it a more fiery taste.
Ghanaians prefer to use basmati rice rather than the traditional long-grain rice. We can’t possibly say which is better but this one-pot dish must be delicious!
Sauerbraten, Germany
Germany's national dish is a pot roast made of a beef rump that's been marinating for days in a mixture of red wine and vinegar, water, and herbs. Sauerbraten is then served with a rich, sweet gravy.
Some people believe the dish dates back to Charlemagne back in the 9th century, while there are documents that suggest Julius Ceasar was the inspiration behind this dish.
Colcannon, Ireland
This simple yet beloved plate of masked potatoes, kale, milk, and butter was eaten in Ireland at any time of the year, usually with the addition of boiled ham.
There are even songs about it, that's how relished colcannon is. It's also the traditional Irish Halloween dish.
Jerk chicken, Jamaica
Jamaica has a method of marinating meat that's made with allspice and Scotch bonnet peppers. Its name is thought to come from Spanish, derived from the Peruvian term "charqui" for air-dried strips of meat.
The chicken is grilled over a flame that results in aromas and flavors that are smoky and spicy.
Chicken Kiev, Russia
Chicken breasts that have been crumbed and stuffed with garlic sauce inside make this dish not only well-known but also eaten all over the globe. The dish was named after the capital of Ukraine, but we're still not sure about its exact origins.
Chicken Kiev has an altogether more illustrious heritage, with lots of Russian chefs were trained in France and Ukraine at a time when French cuisine was extremely fashionable among the bourgeoisie in Moscow and St Petersburg.