Food is one of the best ways to understand a country. Every nation has dishes that reflect its history, climate, culture, and traditions. This page brings together the best-known national dishes from around the world, making it easy to discover what people truly eat across the globe.
National dish
Afghanistan is Kabuli Palaw
Albania is Tavë Kosi
Algeria is Couscous
Andorra is Escudella i Carn d’Olla
Angola is Muamba de Galinha
Antigua and Barbuda is Fungee and Pepperpot
Argentina is Asado
Armenia is Harissa
Australia is Australian Meat Pie
Austria is Wiener Schnitzel
Azerbaijan is Azerbaijani Plov
Bahamas is Conch Salad.
Bahrain is Machboos
Bangladesh is Hilsa Fish Curry with Rice
Barbados is Cou-Cou
Belarus is Draniki
Belgium is Moules-Frites
Belize is Rice and Beans with Stewed Chicken
Benin is Kuli-Kuli with Pâte
Bhutan is Ema Datshi
Bolivia is Salteñas
Bosnia and Herzegovina is Ćevapi
Botswana is Seswaa
Brazil is Feijoada
Brunei is Ambuyat
Bulgaria is Banitsa
Burkina Faso is Tô
Burundi is Ugali
Cabo Verde is Cachupa
Cambodia is Amok
Cameroon is Ndolé
Canada is Poutine
Central African Republic is Kanda ti nyma
Chad is Daraba
Chile is Pastel de Choclo
China is Peking Duck
Colombia is Bandeja Paisa
Comoros is Langouste à la Vanille
Republic of the Congo is Poulet à la Moambé — chicken in a palm nut or peanut sauce, shared with the DRC, Gabon, and Angola (Saka Saka, pounded cassava leaves, is a strong everyday rival)
Costa Rica is Gallo Pinto
Croatia is Peka
Cuba is Ropa Vieja
Cyprus is Souvla
Czech Republic is Vepřo-Knedlo-Zelo
Democratic Republic of the Congo is Moambe Chicken — the same palm-nut chicken stew claimed by its neighbor across the river, a shared culinary heritage from the Kongo Kingdom e
Denmark is Stegt flæsk
Djibouti is Skoudehkaris
Dominica is Callaloo (officially designated in 2013, replacing mountain chicken)
Dominican Republic is La Bandera Dominicana — rice, beans, and stewed meat styled after the flag’s colors
East Timor is Ikan Pepes — fish marinated and grilled in banana leaves
Ecuador is Encebollado — a tuna and yuca fish stew (contested; ceviche and bolón de verde are also commonly claimed)
Egypt is Koshari — lentils, rice, pasta, and chickpeas under a spiced tomato sauce
El Salvador is Pupusa — officially declared in 2005
Equatorial Guinea is Succotash — beans, corn, and tomatoes, said to have been brought back by descendants of freed slaves (Wikipedia instead names pepesup, a spicy fish soup, as the country’s signature dish — worth a note on contested status)
Eritrea is Zigni — a berbere-spiced meat stew eaten with injera
Estonia is Verivorst
Eswatini is Sishwala — a thick maize porridge
Ethiopia is injera
Fiji is Kokoda — raw fish marinated in citrus and coconut milk
Finland is Karjalanpiirakka (Karelian pasty) — a thin rye pastry with rice filling
France is Pot-au-feu — beef and vegetables slow-boiled in one pot, a term National Geographic has used for it
Gabon is Poulet Nyembwe — smoked chicken in palm nut sauce
Gambia is Domoda — a peanut stew from the Mandinka tribe (Benachin, the Gambian jollof rice, is a close second)
Georgia is Khachapuri — cheese-filled bread with dozens of regional versions
Germany is Sauerbraten — a vinegar-marinated pot roast
Ghana is Jollof Rice (contested — Fufu is just as often named; no official designation)
Greece is Moussaka — layered eggplant, spiced meat, and béchamel
Grenada is Oil Down — breadfruit and salted meat stewed down in coconut milk
Guatemala is Pepián — a Mayan-rooted stew thickened with toasted pumpkin and sesame seeds
Guinea is Poulet Yassa — lemon and onion-marinated chicken (borrowed from Senegal, but widely claimed as Guinea’s own)
Guinea-Bissau is Caldo de Mancarra — a peanut stew (sources also cite Caldo Branco, a fish stew; no clear consensus)
Guyana is Pepperpot — a cassareep-based meat stew, traditionally eaten at Christmas
Haiti is Griot (fried pork)
Honduras is Plato Típico — grilled meat, beans, rice, and fried plantains (the baleada is a beloved unofficial rival)
Hungary is Goulash — a paprika-spiced beef stew that traces back to medieval Magyar herdsmen
Iceland is Þorramatur — a midwinter feast of preserved foods including fermented shark, smoked lamb, and sheep’s head (plokkfiskur, a creamy fish stew, is the more everyday favorite)
India is Khichdi — a rice and lentil porridge (no official designation; biryani and butter chicken are just as beloved)
Indonesia is Nasi Goreng — officially one of five national dishes named by the government in 2018, alongside rendang, soto, sate, and gado-gado
Iran is Chelow Kabab
Iraq is Masgouf — carp, split and grilled over an open flame on the banks of the Tigris
Ireland is Irish Stew — lamb or mutton slow-cooked with potatoes and onions
Israel is Falafel — fried chickpea fritters (worth flagging that the dish’s origins are contested across the region, with Lebanese, Palestinian, and Egyptian cooks all claiming it)
Italy is Ragù alla Bolognese — officially named by the Accademia Italiana della Cucina, though pizza and pasta broadly remain what the world associates with Italian food
Ivory Coast is Attiéké — fermented, steamed cassava granules, given UNESCO cultural heritage status in 2024
Jamaica is Ackee and Saltfish — sautéed ackee fruit with salted cod
Japan is Sushi — no official designation, though curry rice is the more everyday, home-cooked contender
Jordan is Mansaf — lamb in a fermented dried-yogurt sauce over rice, UNESCO-recognized in 2022
Kazakhstan is Beshbarmak — boiled meat over flat noodles, eaten by hand (also claimed by Kyrgyzstan)
Kenya is Ugali Nyama Choma na Kachumbari — maize meal, grilled meat, and tomato-onion salsa
Kiribati is Palusami
Kuwait is Machboos — spiced rice and meat, shared with Bahrain and Qatar under the same Gulf tradition
Kyrgyzstan is Beshbarmak — the same dish claimed by neighboring Kazakhstan, a shared symbol of Central Asian nomadic heritage
Laos is Larb (also spelled Laab/Laap) — a minced meat salad meaning “luck,” currently up for UNESCO heritage status
Latvia is Grey Peas with Bacon (Pelēkie zirņi ar speķi) — a Christmas Eve staple
Lebanon is Kibbeh
Lesotho is Papa with Moroho — maize porridge with sautéed leafy greens, often served with meat
Liberia is Dumboy — pounded cassava fufu eaten with pepper soup or peanut butter soup (cassava leaf stew is an equally beloved rival)
Libya is Couscous — part of UNESCO’s 2020 Maghreb couscous listing (Bazin, a firm barley dough, is a strong Libya-specific contender)
Liechtenstein is Käsknöpfle — cheese spätzle with caramelized onions, served with applesauce
Lithuania is Cepelinai — potato dumplings named after the zeppelin airship
Luxembourg is Judd mat Gaardebounen — smoked pork collar with broad beans
Madagascar is Romazava — a zebu meat and leafy greens stew, eaten almost daily
Malawi is Nsima — maize porridge, often paired with chambo fish
Malaysia is Nasi Lemak — coconut rice with sambal, anchovies, peanuts, and egg
Maldives is Garudhiya — a clear tuna fish broth
Mali is Tiguadege Na — a peanut butter meat stew
Malta is Stuffat tal-Fenek (Fenkata) — rabbit stew tied to a communal feast tradition
Marshall Islands is Chukuchuk — coconut-rolled rice balls (contested; Barramundi Cod and Macadamia Nut Pie are also cited by different sources)
Mauritania is Thieboudienne — fish and rice in tomato sauce
Mauritius is Dholl Puri — split-pea-stuffed flatbread street food
Mexico is Mole (specifically Mole Poblano) — though tacos and tamales are frequently argued alternatives
Micronesia is Pihlohlo Mwehng — taro root coated in coconut sap syrup, from the island of Mwoakilloa
Moldova is Mămăligă — cornmeal porridge, shared with Romania
Monaco is Barbagiuan — fried pastries stuffed with Swiss chard and ricotta, eaten especially on National Day
Mongolia is Buuz — steamed meat dumplings eaten at Tsagaan Sar (Khorkhog, a stone-cooked mutton stew, is the ceremonial alternative)
Montenegro is Cicvara — cornmeal and cheese porridge (Kačamak, a potato version, is a close rival)
Morocco is Couscous — traditionally Friday’s family meal, alongside its equally iconic counterpart, tagine
Mozambique is split between Piri Piri Chicken and Matapa (cassava leaf stew), with sources disagreeing on which holds the title
Myanmar is Mohinga — fish and rice noodle soup, traditionally eaten for breakfast
Namibia has no single official dish — Potjiekos (communal open-fire stew) and Oshifima (maize/millet porridge) are the two most commonly put forward
Nauru is Coconut Fish — raw tuna cured in lime and coconut milk
Nepal is Dal Bhat — lentil soup and rice, eaten once or twice daily across the country
Netherlands is Stamppot — mashed potatoes with vegetables like kale or sauerkraut, topped with smoked sausage
New Zealand is Hāngī — no official designation, but the closest cultural equivalent, using the Māori earth-oven cooking method
Nicaragua is Gallo Pinto — rice and beans, also claimed by Costa Rica (the “Gallo Pinto War”)
Niger is Djerma Stew — chicken in a tomato and peanut butter sauce, named for the Djerma people
Nigeria is Jollof Rice — one-pot spiced tomato rice (Egusi Soup is a strong rival, per a CNN reader poll)
North Korea is Pyongyang Naengmyeon — cold buckwheat noodles in a chilled broth
North Macedonia is Tavče Gravče — baked beans in an earthenware pot, traditionally eaten on Fridays
Norway is Fårikål — lamb and cabbage stew, voted the national dish and celebrated with its own feast day
Oman is Shuwa — spiced meat slow-cooked in an underground pit, reserved for Eid and weddings
Pakistan is genuinely split between Nihari (slow-cooked beef stew, often called “the king of Pakistani cuisine”) and Biryani (the more universally beloved everyday favorite)
Palau is Demok — taro leaf and coconut milk soup, sometimes with land crab, called the national soup
Palestine is Musakhan — sumac chicken and caramelized onions over taboon bread, tied to the olive harvest (Maqluba is a close second)
Panama is Sancocho de Gallina — chicken and root vegetable stew, formally declared the national dish in 2003
Papua New Guinea is Mumu — pork, root vegetables, and greens slow-cooked in an underground earth oven
Paraguay is Sopa Paraguaya — a cheesy cornbread despite the “soup” name, with a colorful presidential-kitchen origin story
Peru is Ceviche — raw fish “cooked” in citrus, with its own National Day (June 28)
Philippines is Adobo — meat marinated and simmered in vinegar, soy sauce, and garlic, an indigenous cooking method predating Spanish colonization
Poland is split between Pierogi (dumplings, most internationally famous) and Bigos (hunter’s stew, more often given the formal title)
Portugal is Bacalhau — salted cod, said to have 365 recipes, one for each day of the year
Qatar is Machboos — spiced rice and meat, shared with Kuwait and Bahrain
Romania is Sarmale — stuffed cabbage rolls, especially at Christmas and Easter
Russia is Pelmeni — meat dumplings with deep Siberian roots
Rwanda is Isombe — cassava leaves mashed with peanut sauce, typically served with ugali
Saint Kitts and Nevis is Stewed Saltfish with Spicy Plantains and Coconut Dumplings — the winning dish of a 2003 national competition
Saint Lucia is Green Fig and Saltfish — green bananas with salted cod, tied to Creole Heritage Month
Saint Vincent and the Grenadines is Roasted Breadfruit and Fried Jackfish — breadfruit brought from Tahiti by Captain Bligh in 1793
Samoa is Palusami — taro leaves wrapped around coconut cream, baked or steamed
San Marino is Torta Tre Monti — a layered wafer cake named for the country’s three towers
São Tomé and Príncipe is Calulu — fish stew with okra, eggplant, and greens in palm oil
Saudi Arabia is Kabsa — spiced rice with meat, originally from Yemen, shared across the Gulf
Senegal is Thieboudienne — fish, rice, and vegetables, invented in Saint-Louis and often called the ancestor of jollof rice
Serbia is Ćevapi — grilled minced meat sausages, also shared with Bosnia and Herzegovina
Seychelles has no official national dish, but Fish Curry (kari koko) is most commonly cited
Sierra Leone is Cassava Leaf Stew (Plasas) — served over rice, with Jollof Rice as a strong festive rival
Singapore is Hainanese Chicken Rice — poached chicken and fragrant rice, adapted by Hainanese immigrants
Slovakia is Bryndzové Halušky — potato dumplings with sheep cheese and bacon, with its own festival in Turecká
Slovenia is Štruklji — rolled dumplings with sweet or savory fillings (no official designation)
Solomon Islands is Poi — fermented taro root paste, served at celebrations
Somalia is Bariis Iskukaris — spiced basmati rice with meat, using the xawaash spice blend
South Africa is most often Bobotie — spiced minced meat baked with an egg custard topping (though the communal Braai is often called the true national food tradition)
South Korea is kimchi
South Sudan is Kisra — fermented sorghum flatbread
Spain is Paella — internationally seen as Spain’s national dish, though Spaniards tend to view it as regionally Valencian
Sri Lanka is Rice and Curry — a full meal structure with three or more curries
Sudan is Ful Medames — fava bean stew, especially for Ramadan
Suriname is Pom — baked pomtayer and citrus-marinated chicken casserole
Sweden is Köttbullar — meatballs with cream sauce and lingonberries
Switzerland is split between Rösti and Cheese Fondue, with no official designation
Syria is Kibbeh — bulgur shell filled with spiced ground meat, originating in Aleppo
Tajikistan is Qurutob — flatbread in a salty yogurt sauce (Plov/Osh, shared with Uzbekistan, is also widely claimed)
Tanzania is Ugali na Nyama Choma — maize porridge with grilled meat
Thailand is Phad Kaphrao
Togo is Fufu — pounded yam or cassava with peanut or palm nut soup
Tonga is Lu Pulu — corned beef and coconut cream in taro leaves
Trinidad and Tobago is Callaloo — dasheen leaf stew, traditionally with crab (Pelau is a strong unofficial rival)
Tunisia is Couscous — jointly UNESCO-recognized with Algeria, Morocco, and Mauritania
Turkey is Kebab (Döner) — vertical rotisserie meat with over 110 regional variations
Turkmenistan is Plov (Palaw) — lighter and less spiced than its Uzbek cousin
Tuvalu is Pulaka — swamp taro
Uganda is Matoke — steamed and mashed green bananas
Ukraine is Borscht — beet soup, UNESCO-listed as endangered heritage
United Arab Emirates is Machboos — spiced rice with meat
United Kingdom has no official dish — Fish and Chips, the Sunday Roast, and Chicken Tikka Masala all have strong claims
United States has no official dish — the Hamburger is the practical default, Apple Pie the sentimental one
Uruguay is Chivito
Uzbekistan is Plov
Vanuatu is Laplap — root vegetables and coconut milk baked in banana leaves
Vatican City is Fettuccine alla Papalina — created for Pope Pius XII
Venezuela is Pabellón Criollo — shredded beef, black beans, rice, and plantains, arranged like the flag
Vietnam is Phở — a fragrant rice noodle soup with beef or chicken broth, traditionally simmered for hours and topped with fresh herbs, bean sprouts, and lime
Yemen is Saltah — a communal stew of meat, vegetables, and a fenugreek paste thickened with egg, served bubbling hot in an earthenware bowl, scooped up with flatbread
Zambia is Nshima — maize porridge, a staple eaten daily across the country, often paired with relish
Zimbabwe is Sadza — maize meal prepared as a firm, dough-like porridge, shared across southern Africa in near-identical form