Culinary World Cup: Traditions and Foods of the 32 Countries

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As the final days of waiting and first days of play for the World Cup approach, those lucky enough to snag tickets are on a Brazilian tour of culture, sport, and food. For everyone else who will be glued to their television screens, we thought it would be interesting to uncover what the countries of the world cup are known for when it comes to culinary offerings. In this battle of cuisines, the countries are broken down by group, and an iconic dish or two from each is highlighted; consider it Lionel Messi fighting it out against the Wayne Rooneys and Clint Dempseys of the culinary world. Keep reading to see who you’d have leave the group stage based on food and drink.

Source: https://www.flickr.com/photos/agecombahia/

Source: https://www.flickr.com/photos/agecombahia/

Group A

Brazil: As far as Brazilian food goes, it doesn’t get more iconic than feijoada (pictured.) Simply Recipes explains that you can’t nail down just one way to make this rich stew, since it seems that just about everyone in Brazil goes about it in their own way. At its most basic level, feijoada consists of fresh meat cooked with black beans. Consistency runs from thick to soup-like, and it can be served with collards or rice.

Croatia: According to Frommer’s, in Croatia, lunch is the main meal and often consists of a soup, then meat, some vegetables, and a potato or noodle dish, and is finished off with dessert. One typical Croatian dessert is palacinke, a crêpe-like pancake that is filled with honey, jam, walnuts, and other sweet ingredients. You might find this is a coffee or ice cream shop, both of which are popular throughout the country, providing people the chance to socialize over espresso, sweets, and sometimes both.

Mexico: MexConnect tried to unearth the origin of what many consider to be Mexico’s national dishmole poblano. Specifically, mole poblano de guajolote is the dish most commonly associated, but there are many other moles in Mexican cuisine — like mole negro and mole verde. Common at weddings and other celebrations in Puebla is the region’s mole poblano de guajolote – turkey cooked in mole sauce.

Cameroon: Ndolé, Immaculate Bites states, gets its distinct flavor from the use of bitter leaves. The soup brings together bitter leaf, dried shrimp, meat, stock, and peanuts for a flavorful stew often served in Cameroon. Nigeria News Daily says that modern versions of the soup will use whatever ingredients are on hand, and that the rich dish with a depth of flavor is incredibly satisfying making for one delicious dish.

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