Food from

around the
World
DISHES FROM ZIMBABWE
➤ The cornmeal-based dietary staple of Zimbabwe is also the national dish, called
sadza. Sadza to the Zimbabweans is like rice to the Chinese, or pasta to Italians.
In fact, sadza re masikati , or "sadza of the afternoon" simply means lunch. Sadza
re manheru, or "sadza of the evening" means dinner. Sadza is made from
cornmeal or maize, and eaten with relish. Relish can be any kind of vegetable
stew, but nyama, (meat), such as beef or chicken, is common among families who
can afford it. Sadza is cooked slowly until thick, like porridge.
SADZA
DISHES FROM ZIMBABWE
R➤Biltong is made from strips of beef, or other meat, which are cured briefly in
salt, marinaded in vinegar and then air-dried. The resulting dried meat, which is
essentially raw, is used as a snack or cooked as part of a meal. It is typically dried
out in the cold air (rural settings), cardboard or wooden boxes (urban) or climate-
controlled cabinets or dry rooms (commercial).
BILTONG
DISHES FROM PHILIPPINES
➤The national dish of the Philippines is called adobo . Not only is this a national
dish for the Filipinos, but it is also a style of cooking. This Spanish-influenced dish
is like a stew, and involves marinating meat or seafood pieces in vinegar and
spices, then browning them in their own juices. The sauce in adobo usually
contains soy sauce, white vinegar, garlic, and peppercorns (or pepper) and is
boiled with the meat. The vinegar preserves the meat, and adobo will keep for four
or five days without refrigeration. This is considered an advantage in the tropical
heat. Pork adobo is the most popular, for those who can afford it, but any type of
meat or seafood can be used.
ADOBO
DISHES FROM PHILIPPINES
➤Sinangag or garlic fried rice is a Philippine variant of fried rice made with garlic
. It is cooked by adding stir-fried garlic to rice and then seasoning the mixture with
salt and pepper. Vegetables, meats, and other ingredients may be added but it is
generally left bare, because other ingredients may interfere with the flavour of the
meat dish eaten with the fried rice. Sinangag is mostly paired with "drier" meat
dishes, and very rarely with soupier ones. It is a common, everyday breakfast
dish, as the rice used in sinangág is normally leftover from the previous evening
and thus has a more preferable, firm texture. It is also to avoid wasting rice.
Sinangág is a constant component of the breakfast staple tapsilog and its
derivatives.
SINANGAG
DISHES FROM GREECE
➤Souvlaki is a popular Greek fast food consisting of small pieces of meat and
sometimes vegetables grilled on a skewer. It is usually served with grilled bread,
or in a pita wrap with garnishes and sauces, or on a dinner plate, often with
fried potatoes. The meat usually used in Greece and Cyprus is pork, although
chicken and lamb may also be used.
SOUVLAKI
DISHES FROM GREECE
➤Giouvetsi or Youvetsi is a baked Greek dish made with chicken, lamb or beef
and pasta, either kritharaki (orzo) or hilopites (small square noodles), and tomato
sauce (usually spiced with allspice and sometimes cinnamon, cloves or bay leaves
). Other common ingredients include onions/shallots, garlic, beef stock, and red
wine, as well as some cheese to serve.
GIOUVETSI
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