Random Food Generator: Real Dishes From Around the World

One press gives you five real foods from a list of 428, each with the country it comes from and what goes into it.

  1. PastizziMalta. Flaky diamond-shaped pastries filled with ricotta or mushy peas.
  2. PepiánGuatemala. Meat stew thickened with roasted pumpkin and sesame seeds and chillies.
  3. Risotto alla MilaneseItaly. Short-grain rice stirred with stock until creamy and coloured gold with saffron.
  4. KimbapKorea. Rice and fillings rolled in seaweed and sliced, seasoned with sesame oil.
  5. ArepasVenezuela and Colombia. Griddled corn cakes split and stuffed with cheese, beans or meat.
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Seen 5 of 428

Tip: the space bar makes new ones.

Food of the day

 

Random Food Generator: Real Dishes From Around the World: how it works

This random food generator draws from 428 real dishes with homes in 125 countries and regions, from bibimbap and jollof rice to pão de queijo and poutine. Each card says where the food comes from and what goes into it. Tap a chip for one part of the world, for street food, for sweet things or for dishes that are usually meat-free.

How the draw works

Five foods are showing when the page opens. Press New foods or the space bar for another five, or set the size to 1 and use the page as a random food picker that gives a single answer. Eight chips narrow the list: five parts of the world, plus Street food and snacks, Sweet and Usually meat-free. A food you have seen stays out until the rest have had a turn. Lock the one that made you hungry and redraw the others.

What counts as a food here

Every random food item is a named dish you could order, buy or cook, not a loose ingredient, so you get masala dosa and not just rice. Each has a settled home: a country, or a region where neighbors share it, such as the Levant for hummus. There are 136 foods from Asia and the Pacific, 110 from Europe, 68 from Latin America and the Caribbean, 65 from the Middle East and Africa and 49 from the United States and Canada. Brand names and chain restaurant menus are left out.

How the meat-free chip was marked

The Usually meat-free chip covers 149 foods whose standard recipe has no meat, no fish and no stock made from either. Eggs and dairy are allowed, so it is a vegetarian guide and not a vegan one. We left the mark off any dish with a common hidden catch: pad thai and som tam for fish sauce, Caesar salad for anchovy, French onion soup for beef stock, Hong Kong egg tarts for lard in the crust. Kitchens vary, so ask before you order.

Tips

  • Stuck on dinner with other people? Set the size to 3 and give each person one veto. Whatever survives is what you cook or order.
  • Cook your way around the world: draw one food each Sunday and make it that week. The heart keeps a record of what you have tried.
  • For a quiz, read only the name aloud and ask which country it comes from. Chivito, rolex and sopa paraguaya catch people out, because none is what its name suggests.
  • Language teachers: hand out ten random food items and have each student describe theirs without naming it while the class guesses.
  • The food of the day is the same for every visitor and changes at midnight. Post it in the family chat and see who has eaten it.

Questions and answers

Can I use this as a what should I eat generator?

Yes. Set the size to 1, press once and eat what comes up, or the closest thing you can get. This list leans toward dishes with a story, and some of them mean a trip to a restaurant. For a fast choice between everyday options such as pizza, tacos or soup, the random food wheel is built for that, and you can edit its slices.

Is this a random food name generator, or are the foods real?

All 428 are real. Nothing is invented or blended from two names. Each name is written the way English-language menus most often print it, with accents kept, so you get pão de queijo and döner kebab. Writers who need a dish for a scene can trust the line under the name: it says where the food is from and what is in it.

Can I see the whole random food list?

Yes. The full list is printed under the tool, grouped by part of the world, so you can read all of it before you press anything. Each row carries the same line as the card, and Copy all puts the current draw on your clipboard as plain text.

Why is Caesar salad under Mexico and chicken tikka masala under the United Kingdom?

Foods are filed by where they were created, not by the cuisine they resemble. Caesar salad was first made in Tijuana in the 1920s, nachos come from Piedras Negras, and chicken tikka masala grew up in British curry houses. Where neighbors both claim a dish we name the shared region instead of taking a side: pavlova is filed under Australia and New Zealand, and jollof rice under West Africa.

Does the random foods generator repeat itself?

Not until it has to. The page deals through the list like a shuffled deck, so at five foods a press you get 86 presses before anything returns. A chip shortens the cycle: Sweet holds 66 foods and Street food and snacks holds 102.

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Europe 110

  • Apple strudel Austria. Paper-thin pastry rolled around apples, raisins, sugar and cinnamon.
  • Arancini Italy. Sicilian rice balls with a filling, rolled in breadcrumbs and deep-fried.
  • Bacalhau à Brás Portugal. Shredded salt cod stirred with thin fried potatoes and softly set egg.
  • Bangers and mash United Kingdom. Pork sausages on mashed potato with onion gravy.
  • Banitsa Bulgaria. Baked pastry of thin sheets layered with egg and white cheese.
  • Beef stroganoff Russia. Strips of beef sautéed and finished in a sour cream sauce.
  • Bigos Poland. Hunter's stew of sauerkraut, fresh cabbage, sausage and mixed meats.
  • Bitterballen Netherlands. Deep-fried crumbed balls of thick beef ragout, eaten with mustard.
  • Black Forest cake Germany. Chocolate sponge layered with whipped cream and cherries, with cherry brandy.
  • Blini Russia. Thin yeasted pancakes, served with sour cream, jam or savoury toppings.
  • Boeuf bourguignon France. Burgundy stew of beef braised in red wine with carrots, onions and mushrooms.
  • Borscht Ukraine. Beetroot soup, deep red and a little sour, served with sour cream.
  • Bouillabaisse France. Marseille fish stew with saffron, served with a garlicky rouille sauce and bread.
  • Bratwurst Germany. Grilled sausage, usually pork, served in a roll with mustard.
  • Bruschetta Italy. Grilled bread rubbed with garlic and topped with olive oil and chopped tomato.
  • Brussels waffle Belgium. Light, crisp rectangular waffle with deep pockets, dusted with sugar.
  • Bryndzové halušky Slovakia. Small potato dumplings with soft sheep cheese and fried bacon on top.
  • Burek Bosnia and the Balkans. Coiled pie of thin pastry with minced meat, sold by the slice.
  • Caldo verde Portugal. Green soup of potato and finely shredded kale with a slice of chouriço.
  • Cannoli Italy. Sicilian tubes of fried pastry filled with sweetened ricotta.
  • Caprese salad Italy. Slices of tomato and mozzarella with basil and olive oil, named after Capri.
  • Cassoulet France. Slow-baked white beans with duck, pork and sausage from the south-west.
  • Cepelinai Lithuania. Large potato dumplings with a meat filling, served with sour cream and bacon.
  • Ćevapi Bosnia and the Balkans. Small grilled skinless sausages in flatbread with chopped raw onion.
  • Cheese fondue Switzerland. Pot of cheese melted with white wine, eaten by dipping bread on long forks.
  • Cheese soufflé France. Baked dish of cheese sauce folded into whipped egg whites so that it rises.
  • Chicken tikka masala United Kingdom. Grilled chicken pieces in a creamy spiced tomato sauce, a British curry house staple.
  • Churros Spain. Ridged sticks of fried dough, dipped in thick hot chocolate.
  • Colcannon Ireland. Mashed potato mixed with cabbage or kale and plenty of butter.
  • Coq au vin France. Chicken braised slowly in red wine with mushrooms, onions and bacon.
  • Cornish pasty United Kingdom. Crimped pastry from Cornwall filled with beef, potato, swede and onion.
  • Crema catalana Spain. Catalan custard scented with citrus peel and cinnamon under burnt sugar.
  • Crème brûlée France. Baked vanilla custard under a thin sheet of burnt sugar that cracks.
  • Crêpes France. Very thin pancakes from Brittany, folded around sugar, jam or chocolate.
  • Croissant France. Crescent of layered, buttery yeast pastry, eaten at breakfast.
  • Croque monsieur France. Toasted ham and cheese sandwich finished with béchamel sauce on top.
  • Currywurst Germany. Berlin street food: sliced sausage under curry-spiced ketchup, usually with fries.
  • Eton mess United Kingdom. Crushed meringue, strawberries and whipped cream stirred together.
  • Fårikål Norway. Mutton and cabbage simmered with whole black peppercorns.
  • Fish and chips United Kingdom. Battered, deep-fried white fish with thick chips, salt and vinegar.
  • Focaccia Italy. Dimpled flat bread from Liguria, baked with plenty of olive oil and coarse salt.
  • Francesinha Portugal. Porto sandwich of meats under melted cheese in a hot tomato and beer sauce.
  • French onion soup France. Deeply browned onions in broth, topped with toasted bread and melted cheese.
  • Full English breakfast United Kingdom. Fried plate of eggs, bacon, sausage, beans, tomato, mushrooms and toast.
  • Gazpacho Spain. Cold Andalusian soup of raw tomato, pepper, cucumber, garlic and olive oil.
  • Gelato Italy. Italian ice cream, churned slowly so it is denser and served a little warmer.
  • Goulash Hungary. Beef and vegetables in a broth that is red with paprika.
  • Gravlax Nordic countries. Raw salmon cured with salt, sugar and dill, sliced thin with mustard sauce.
  • Gyros Greece. Meat shaved from a vertical spit into pita with tomato, onion and tzatziki.
  • Haggis, neeps and tatties United Kingdom. Scottish spiced pudding of offal and oatmeal with mashed swede and potato.
  • Horiatiki Greece. Village salad of tomato, cucumber, onion and olives under a slab of feta.
  • Irish soda bread Ireland. Quick loaf raised with baking soda and buttermilk, not yeast.
  • Irish stew Ireland. Lamb or mutton simmered with potatoes, onions and carrots.
  • Jamón ibérico Spain. Dry-cured ham from Iberian pigs, sliced paper-thin by hand.
  • Kaiserschmarrn Austria. Fluffy pancake torn into pieces in the pan, sugared and served with fruit compote.
  • Kanelbulle Sweden. Cinnamon bun scented with cardamom and topped with pearl sugar.
  • Karelian pasty Finland. Thin rye crust filled with rice porridge, eaten warm with egg butter.
  • Käsespätzle Germany. Soft egg noodles layered with melted cheese and topped with fried onions.
  • Khachapuri Georgia. Cheese-filled bread; the Adjarian kind is boat-shaped with an egg on top.
  • Khinkali Georgia. Large twisted dumplings with meat and broth inside, held by the top knot.
  • Köttbullar Sweden. Small meatballs served with cream gravy, potatoes and lingonberry jam.
  • Kürtőskalács Hungary and Romania. Chimney cake: dough wound on a spit, rolled in sugar and baked until it caramelises.
  • Lángos Hungary. Disc of deep-fried dough rubbed with garlic, topped with sour cream and cheese.
  • Lasagne alla bolognese Italy. Pasta sheets baked in layers with meat ragù, béchamel and Parmesan.
  • Loukoumades Greece. Small fried dough balls soaked in honey and dusted with cinnamon.
  • Macarons France. Two smooth almond meringue shells pressed around a flavoured filling.
  • Melanzane alla parmigiana Italy. Fried aubergine slices baked in layers with tomato sauce and cheese.
  • Moules-frites Belgium. Pot of steamed mussels served with a side of fries.
  • Moussaka Greece. Baked layers of aubergine and spiced minced meat under béchamel.
  • Paella valenciana Spain. Valencian rice cooked in a wide pan with chicken, rabbit, beans and saffron.
  • Panna cotta Italy. Piedmont dessert of sweetened cream set until it just wobbles.
  • Pastel de nata Portugal. Small custard tart in crisp layered pastry with a scorched top.
  • Pastizzi Malta. Flaky diamond-shaped pastries filled with ricotta or mushy peas.
  • Patatas bravas Spain. Fried potato chunks under a spicy tomato sauce, a standard tapas order.
  • Pelmeni Russia. Small meat dumplings, boiled and served with butter or sour cream.
  • Pierogi Poland. Boiled half-moon dumplings with fillings such as potato and cheese or meat.
  • Pizza Margherita Italy. Naples pizza topped with tomato, mozzarella and fresh basil.
  • Polenta Italy. Northern Italian cornmeal porridge, eaten soft or left to set and then grilled.
  • Potato gnocchi Italy. Small soft dumplings of potato and flour, boiled and served in butter or sauce.
  • Pretzel Germany. Knot of bread dipped in lye before baking, which gives the dark, chewy crust.
  • Pulpo a la gallega Spain. Galician boiled octopus, sliced and dressed with olive oil, paprika and salt.
  • Quiche Lorraine France. Open pastry tart filled with a set custard of eggs, cream and bacon.
  • Raclette Switzerland. Cheese melted and scraped over boiled potatoes, with pickles on the side.
  • Ratatouille France. Provençal stew of aubergine, courgette, peppers and tomato in olive oil.
  • Risotto alla Milanese Italy. Short-grain rice stirred with stock until creamy and coloured gold with saffron.
  • Roast beef and Yorkshire pudding United Kingdom. Sunday roast of beef with gravy and puffed puddings baked from batter.
  • Rösti Switzerland. Coarsely grated potato fried into a crisp golden cake.
  • Sachertorte Austria. Viennese chocolate cake with apricot jam under a dark chocolate glaze.
  • Salade niçoise France. Salad from Nice with tomatoes, tuna or anchovies, boiled egg and olives.
  • Sarmale Romania. Pickled cabbage leaves rolled around minced pork and rice, then simmered.
  • Sauerbraten Germany. Pot roast marinated for days in vinegar and spices, served with a sweet-sour gravy.
  • Scones with jam and cream United Kingdom. Small baked rounds split and spread with clotted cream and strawberry jam.
  • Scotch egg United Kingdom. Boiled egg wrapped in sausage meat, coated in breadcrumbs and fried.
  • Shepherd's pie United Kingdom. Minced lamb in gravy baked under a lid of mashed potato.
  • Shopska salad Bulgaria. Chopped tomato, cucumber, pepper and onion under grated white cheese.
  • Smørrebrød Denmark. Open sandwich on buttered dark rye bread, piled with fish, meat or egg.
  • Souvlaki Greece. Small skewers of grilled meat, often wrapped in pita with tomato and onion.
  • Spaghetti alla carbonara Italy. Roman pasta in a sauce of egg yolk, pecorino, black pepper and cured pork cheek.
  • Spanakopita Greece. Spinach and feta pie in crisp, thin pastry.
  • Stamppot Netherlands. Potato mashed with kale or other vegetables, served with smoked sausage.
  • Sticky toffee pudding United Kingdom. Moist date sponge served hot under toffee sauce.
  • Stroopwafel Netherlands. Two thin waffle discs stuck together with caramel syrup.
  • Svíčková Czechia. Marinated beef in a creamy root vegetable sauce with bread dumplings.
  • Tarte Tatin France. Apple tart baked upside down so the fruit caramelises in butter and sugar.
  • Tiramisu Italy. Sponge fingers soaked in coffee, layered with mascarpone cream and dusted with cocoa.
  • Tortilla española Spain. Thick omelette of egg and sliced potato, often with onion, served in wedges.
  • Trofie al pesto Italy. Ligurian twisted pasta in a raw sauce of basil, pine nuts, garlic and cheese.
  • Tzatziki Greece. Thick yogurt with grated cucumber, garlic and olive oil.
  • Welsh rarebit United Kingdom. Toast under a grilled sauce of melted cheese, mustard and ale.
  • Wiener schnitzel Austria. Thin veal cutlet, breaded and fried until the crust puffs, served with lemon.

Asia and the Pacific 136

  • Aloo gobi India. Dry curry of potato and cauliflower with turmeric.
  • Anzac biscuits Australia and New Zealand. Oat and coconut biscuits bound with golden syrup, made without egg.
  • Banh mi Vietnam. Crisp baguette filled with meats, pâté, pickled carrot, coriander and chilli.
  • Banh xeo Vietnam. Crisp turmeric-yellow pancake folded over shrimp, pork and bean sprouts.
  • Beshbarmak Kazakhstan. Boiled meat served over flat noodle sheets with onion broth.
  • Biangbiang noodles China. Shaanxi noodles as wide as a belt, dressed with chilli, garlic and hot oil.
  • Bibimbap Korea. Bowl of rice topped with seasoned vegetables, meat, egg and chilli paste, then mixed.
  • Bulgogi Korea. Thin slices of beef marinated in soy, sugar and sesame, then grilled.
  • Bun cha Vietnam. Hanoi lunch of grilled pork in a dipping broth with rice noodles and herbs.
  • Butter chicken India. Delhi dish of tandoor-cooked chicken in a smooth tomato, butter and cream sauce.
  • Buuz Mongolia. Steamed mutton dumplings, made in huge numbers for the lunar new year.
  • Cendol Malaysia and Indonesia. Shaved ice with green rice-flour jelly, coconut milk and palm sugar syrup.
  • Chapli kebab Pakistan. Peshawar flat minced-meat patty with coriander seed and tomato, fried.
  • Char kway teow Malaysia and Singapore. Flat rice noodles fried over fierce heat with soy sauce, prawns and bean sprouts.
  • Char siu China. Cantonese barbecued pork with a sweet, sticky red glaze.
  • Chicken adobo Philippines. Chicken braised in vinegar, soy sauce, garlic, bay leaves and peppercorns.
  • Chilli crab Singapore. Whole crab in a thick, sweet and spicy tomato and chilli sauce.
  • Chole bhature India. Spiced chickpea curry with large puffed fried breads.
  • Com tam Vietnam. Saigon plate of broken rice with a grilled pork chop and fish sauce dressing.
  • Cong you bing China. Flaky pan-fried flatbread layered with chopped spring onion.
  • Congee China. Rice boiled down to a porridge and eaten with savoury toppings.
  • Daifuku mochi Japan. Soft pounded rice cake wrapped around sweet red bean paste.
  • Dal bhat Nepal. Lentil soup and rice with vegetable curry and pickles, the everyday meal.
  • Dal makhani India. Black lentils and kidney beans simmered for hours with butter and cream.
  • Dan dan noodles China. Sichuan noodles in a spicy sauce with minced pork and preserved vegetables.
  • Dhokla India. Gujarati steamed savoury sponge of fermented batter, topped with mustard seeds.
  • Dorayaki Japan. Two small sponge pancakes with sweet red bean paste between them.
  • Egg hoppers Sri Lanka. Bowl-shaped fermented rice pancake with an egg cooked in the centre.
  • Ema datshi Bhutan. Chillies treated as a vegetable and stewed in cheese.
  • Fish amok Cambodia. Fish curry steamed in a banana leaf until it sets like a soft custard.
  • Gado-gado Indonesia. Boiled vegetables, tofu, tempeh and egg under a warm peanut sauce.
  • Garlic naan India. Soft leavened flatbread baked on the wall of a clay oven.
  • Goan fish curry India. Fish in a tangy coconut sauce soured with kokum or tamarind.
  • Goi cuon Vietnam. Fresh rolls of shrimp, pork, noodles and herbs in soft rice paper.
  • Gua bao Taiwan. Folded steamed bun with braised pork belly, pickled greens and peanut powder.
  • Gulab jamun India. Fried balls of milk dough soaked in syrup scented with rose or cardamom.
  • Gyoza Japan. Pan-fried dumplings, crisp on the bottom and steamed on top.
  • Hainanese chicken rice Singapore. Poached chicken with rice cooked in the chicken stock, plus chilli and ginger sauces.
  • Haleem Pakistan. Wheat, lentils and meat cooked for hours and beaten into a thick porridge.
  • Halo-halo Philippines. Shaved ice and milk over sweet beans, jellies and fruit, often with purple yam.
  • Hāngi New Zealand. Māori method: meat and vegetables steamed for hours in a pit over hot stones.
  • Har gow China. Cantonese dim sum dumpling of shrimp in a pleated, see-through wrapper.
  • Hong Kong egg tart Hong Kong. Small tart of smooth egg custard in a short or flaky crust.
  • Hotteok Korea. Griddled pancake with a molten filling of brown sugar, cinnamon and nuts.
  • Hyderabadi biryani India. Marinated meat and basmati rice sealed in one pot and cooked together.
  • Idli with sambar India. Steamed fermented rice cakes with lentil stew and coconut chutney.
  • Jalebi India. Spirals of fried batter soaked in sugar syrup, crisp and sticky.
  • Japanese curry rice Japan. Thick, mild curry sauce with meat, potato and carrot over rice.
  • Japchae Korea. Glass noodles stir-fried with vegetables, soy sauce and sesame oil.
  • Jianbing China. Breakfast crêpe cooked to order with egg, sauces, herbs and a crisp cracker.
  • Kabuli pulao Afghanistan. Rice steamed with lamb and topped with sweet carrots and raisins.
  • Kare-kare Philippines. Oxtail and vegetables in a thick peanut sauce, eaten with shrimp paste.
  • Kathi roll India. Kolkata street wrap of kebab meat and onions in a paratha.
  • Kaya toast Singapore and Malaysia. Toast spread with coconut and egg jam and cold butter, with soft-boiled eggs.
  • Khao soi Thailand. Northern Thai curry noodle soup topped with a nest of crisp fried noodles.
  • Kheer India. Rice pudding with cardamom, nuts and sometimes saffron.
  • Kimbap Korea. Rice and fillings rolled in seaweed and sliced, seasoned with sesame oil.
  • Kimchi Korea. Salted cabbage fermented with chilli, garlic and ginger, served at most meals.
  • Kitsune udon Japan. Thick wheat noodles in hot broth topped with sweet fried tofu.
  • Kokoda Fiji. Raw fish cured in citrus juice and served in coconut milk.
  • Korean fried chicken Korea. Chicken fried twice for a thin, crackling crust, often coated in a sticky sauce.
  • Kottu roti Sri Lanka. Flatbread chopped on a hot griddle with vegetables, egg and curry.
  • Kung pao chicken China. Sichuan stir-fry of diced chicken, peanuts and dried chillies.
  • Laghman Central Asia. Hand-pulled noodles with a stew of meat and vegetables.
  • Lahpet thoke Myanmar. Salad of fermented tea leaves with crisp fried beans, nuts and garlic.
  • Laksa Malaysia and Singapore. Spicy noodle soup, made rich with coconut or sour with tamarind by region.
  • Lamington Australia. Square of sponge dipped in chocolate icing and rolled in dried coconut.
  • Lanzhou beef noodles China. Hand-pulled noodles in clear beef broth with radish, chilli oil and coriander.
  • Larb Laos. Minced meat salad with lime, fish sauce, herbs and toasted rice powder.
  • Lechon Philippines. Whole pig roasted over charcoal until the skin is brittle.
  • Lu rou fan Taiwan. Minced pork belly braised in soy sauce and spooned over rice.
  • Lumpia Shanghai Philippines. Thin, crisp fried spring rolls filled with minced pork.
  • Mango sticky rice Thailand. Sticky rice soaked in sweet coconut milk with slices of ripe mango.
  • Mapo tofu China. Sichuan dish of soft tofu in a chilli and bean sauce with numbing peppercorns.
  • Martabak manis Indonesia. Thick griddled pancake folded over butter, chocolate, peanuts or cheese.
  • Masala dosa India. Crisp South Indian fermented crêpe wrapped around spiced potato.
  • Massaman curry Thailand. Mild, rich curry with potatoes, peanuts and warm spices such as cinnamon.
  • Meat pie Australia and New Zealand. Hand-sized pie of minced beef and gravy, eaten at football grounds.
  • Miso soup Japan. Fish stock with miso paste stirred in, plus tofu and seaweed.
  • Mohinga Myanmar. Rice noodles in a fish and lemongrass broth, eaten at breakfast.
  • Momo Nepal. Steamed dumplings served with a spicy tomato chutney.
  • Mooncake China. Dense filled pastry with a stamped top, shared at the Mid-Autumn Festival.
  • Naengmyeon Korea. Thin chewy noodles served in an icy cold broth.
  • Nasi goreng Indonesia. Fried rice darkened with sweet soy sauce, often topped with a fried egg.
  • Nasi lemak Malaysia. Coconut rice with chilli sambal, fried anchovies, peanuts, cucumber and egg.
  • Nigiri sushi Japan. Hand-pressed mound of vinegared rice with a slice of fish on top.
  • Nihari Pakistan. Beef shank stewed overnight, traditionally eaten for breakfast with naan.
  • Okonomiyaki Japan. Savoury cabbage pancake cooked on a griddle, brushed with sauce and mayonnaise.
  • Onigiri Japan. Rice ball with a filling, wrapped in seaweed and made to be carried.
  • Oyakodon Japan. Chicken and softly set egg simmered in stock and served over rice.
  • Pad kra pao Thailand. Meat stir-fried with holy basil and chilli, served on rice with a fried egg.
  • Pad thai Thailand. Stir-fried rice noodles with egg, tofu, shrimp, tamarind and crushed peanuts.
  • Palak paneer India. Cubes of fresh cheese in a spiced spinach sauce.
  • Pancit canton Philippines. Stir-fried noodles with meat and vegetables, served at birthdays for long life.
  • Pani puri India. Hollow crisp shells filled with potato and sour, spicy water, eaten in one bite.
  • Patbingsu Korea. Shaved ice topped with sweet red beans, rice cakes and condensed milk.
  • Pav bhaji India. Buttery spiced vegetable mash with toasted soft rolls.
  • Pavlova Australia and New Zealand. Meringue with a crisp shell and soft centre, topped with cream and fruit.
  • Peking duck China. Roast duck with crisp skin, wrapped in thin pancakes with spring onion and sauce.
  • Pho Vietnam. Rice noodles in a clear, spiced beef broth with herbs added at the table.
  • Pineapple cake Taiwan. Small block of buttery pastry with a pineapple jam centre.
  • Plov Uzbekistan. Rice cooked with lamb, yellow carrots and onions in a large cauldron.
  • Rajma chawal India. North Indian kidney bean curry over plain rice.
  • Ramen Japan. Wheat noodles in broth with sliced pork, egg and spring onion.
  • Rendang Indonesia. West Sumatran beef cooked in coconut milk and spices until almost dry.
  • Rogan josh India. Kashmiri lamb curry, red from dried chillies.
  • Roti canai Malaysia. Flaky flatbread stretched thin, folded and griddled, served with a bowl of dal.
  • Roujiamo China. Shaanxi flatbread split and stuffed with chopped braised meat.
  • Samgyeopsal Korea. Pork belly grilled at the table and wrapped in lettuce with garlic and paste.
  • Samosa India. Fried pastry triangle filled with spiced potato and peas.
  • Satay Indonesia. Skewers of marinated meat grilled over charcoal, served with peanut sauce.
  • Shorshe ilish Bangladesh. Hilsa fish cooked in a sharp mustard sauce.
  • Sichuan hot pot China. Pot of spicy broth at the table where everyone cooks their own meat and vegetables.
  • Sinigang Philippines. Sour soup, usually made with tamarind, pork and vegetables.
  • Som tam Thailand. Shredded green papaya pounded with lime, chilli, fish sauce and peanuts.
  • Soto ayam Indonesia. Yellow chicken soup with turmeric, noodles or rice and a boiled egg.
  • Sukiyaki Japan. Thin beef and vegetables simmered at the table in sweet soy broth.
  • Sundubu-jjigae Korea. Bubbling spicy stew of very soft tofu, often with seafood and an egg.
  • Sweet and sour pork China. Cantonese fried pork pieces in a bright sauce of sugar and vinegar.
  • Taiwanese beef noodle soup Taiwan. Braised beef shank and noodles in a dark, aromatic broth.
  • Takoyaki Japan. Osaka street snack of round batter balls with a piece of octopus inside.
  • Tandoori chicken India. Chicken marinated in yogurt and spices, roasted in a clay oven.
  • Tanghulu China. Skewer of hawthorn berries in a hard, clear sugar shell.
  • Tempura Japan. Seafood and vegetables fried in a thin, cold batter so that they stay light.
  • Thai green curry Thailand. Coconut curry made on a paste of fresh green chillies and herbs.
  • Tom kha gai Thailand. Chicken soup with coconut milk, galangal and lime.
  • Tom yum goong Thailand. Hot and sour shrimp soup with lemongrass, lime leaves and chilli.
  • Tonkatsu Japan. Breaded, deep-fried pork cutlet served with shredded cabbage.
  • Tteokbokki Korea. Chewy cylinders of rice cake in a sweet and spicy red sauce.
  • Vada pav India. Mumbai snack of a spiced potato fritter in a soft roll with chutneys.
  • Wonton soup China. Thin-skinned pork and shrimp dumplings in a clear broth.
  • Xiaolongbao China. Steamed dumplings from the Shanghai region with hot soup sealed inside.
  • Yakitori Japan. Chicken pieces on bamboo skewers, grilled over charcoal with salt or sauce.
  • Yangzhou fried rice China. Fried rice with egg, shrimp, diced pork and peas.
  • Zaru soba Japan. Cold buckwheat noodles on a bamboo tray with a dipping sauce.
  • Zongzi China. Sticky rice with a filling, wrapped in bamboo leaves and steamed or boiled.

Middle East and Africa 65

  • Attiéké Côte d'Ivoire. Fermented cassava grated and steamed into fluffy grains.
  • Baba ghanoush Levant. Smoky purée of charred aubergine with tahini, lemon and garlic.
  • Baklava Turkey and the Middle East. Layers of thin pastry and chopped nuts, baked and soaked in syrup.
  • Biltong South Africa. Strips of beef cured with vinegar and coriander seed, then air-dried.
  • Bobotie South Africa. Curried minced meat baked under a savoury egg custard.
  • Boerewors South Africa. Coiled sausage spiced with coriander seed, cooked on the braai.
  • Brik Tunisia. Thin pastry folded around a whole egg, often with tuna, and fried.
  • Bunny chow South Africa. Durban street food: a hollowed-out loaf of bread filled with curry.
  • Cachupa Cape Verde. Slow stew of corn and beans with fish or meat.
  • Chakalaka South Africa. Spicy relish of onions, tomatoes, peppers, carrots and beans.
  • Chicken yassa Senegal. Chicken marinated in lemon and cooked with a large amount of soft onions.
  • Couscous North Africa. Steamed semolina granules served under a stew of vegetables and meat.
  • Dolma Turkey and the Caucasus. Vine leaves or vegetables stuffed with rice, herbs and sometimes meat.
  • Döner kebab Turkey. Meat roasted on a vertical spit and shaved into bread or onto a plate.
  • Doro wat Ethiopia. Spicy chicken stew with boiled eggs, scooped up with injera.
  • Egusi soup Nigeria. Thick soup of ground melon seeds with greens, meat and fish.
  • Falafel Levant and Egypt. Deep-fried balls of ground chickpeas or fava beans with herbs.
  • Fattoush Levant. Chopped salad with pieces of crisp flatbread and a sour sumac dressing.
  • Fesenjan Iran. Poultry stewed in ground walnuts and pomegranate molasses.
  • Fufu West and Central Africa. Starchy vegetables pounded into a smooth, stretchy dough to eat with soup.
  • Ful medames Egypt. Slow-cooked fava beans with oil, lemon and cumin.
  • Ghormeh sabzi Iran. Stew of herbs, kidney beans, dried lime and lamb.
  • Harira Morocco. Tomato soup with lentils and chickpeas, the usual way to break the Ramadan fast.
  • Hummus Levant. Smooth purée of chickpeas, tahini, lemon and garlic, scooped up with bread.
  • Injera Ethiopia and Eritrea. Spongy sour flatbread of teff that works as plate and spoon together.
  • İskender kebab Turkey. Bursa dish of döner meat over bread with tomato sauce, yogurt and browned butter.
  • Jollof rice West Africa. Rice cooked in a spiced tomato and pepper sauce; Ghana and Nigeria argue over whose is best.
  • Kabsa Saudi Arabia. Spiced rice and meat cooked together and served on a shared platter.
  • Kebab koobideh Iran. Minced meat kebab grilled on a wide skewer, served with rice and grilled tomato.
  • Kelewele Ghana. Cubes of ripe plantain seasoned with ginger and chilli, then fried.
  • Kibbeh Levant. Shells of bulgur and minced meat with a spiced meat filling, fried.
  • Kitfo Ethiopia. Minced raw beef warmed in spiced butter and chilli powder.
  • Knafeh Levant. Warm soft cheese under crisp shredded pastry, soaked in sugar syrup.
  • Koshari Egypt. Rice, lentils and pasta under spiced tomato sauce and fried onions.
  • Lahmacun Turkey. Very thin round of dough baked with spiced minced meat, rolled up with parsley.
  • Lamb tagine with prunes Morocco. Lamb cooked slowly under a cone-shaped clay lid with prunes and almonds.
  • Lokum Turkey. Turkish delight: soft cubes of starch and sugar gel, often with rose or nuts.
  • Malva pudding South Africa. Baked sponge made with apricot jam, soaked in a hot cream sauce.
  • Mandazi East Africa. Lightly sweet fried dough, often made with coconut milk and cardamom.
  • Mansaf Jordan. Lamb cooked in a sauce of dried fermented yogurt, served over rice and flatbread.
  • Manti Turkey and Central Asia. Small meat dumplings; in Turkey they come under garlic yogurt and chilli butter.
  • Maqluba Levant. Pot of rice, meat and fried vegetables turned upside down onto a platter to serve.
  • Masgouf Iraq. Carp split open, staked beside an open fire and grilled slowly.
  • Matoke Uganda. Green cooking bananas steamed in their leaves and mashed.
  • Menemen Turkey. Eggs scrambled softly into tomatoes and green peppers.
  • Molokhia Egypt. Green soup of finely chopped jute leaves with garlic and coriander.
  • Musakhan Palestine. Roast chicken with onions, sumac and olive oil on taboon bread.
  • Ndolé Cameroon. Stew of bitter leaves and peanuts with meat or shrimp.
  • Nyama choma Kenya. Goat or beef roasted slowly over charcoal and eaten with the hands.
  • Pastilla Morocco. Pie of poultry and almonds in thin pastry, dusted with sugar and cinnamon.
  • Piri-piri chicken Mozambique. Chicken marinated in chilli, garlic and lemon, then grilled over charcoal.
  • Poulet moambé Democratic Republic of the Congo. Chicken stewed in a sauce pressed from palm nuts.
  • Rolex Uganda. Omelette rolled inside a chapati; the name is a play on "rolled eggs".
  • Romazava Madagascar. Broth of beef and mixed greens, eaten with rice.
  • Shakshuka North Africa. Eggs poached in a spiced tomato and pepper sauce, eaten from the pan.
  • Shawarma Levant. Seasoned meat stacked on a turning spit, shaved off and rolled in flatbread.
  • Shiro wat Ethiopia. Smooth stew of ground chickpeas and spices.
  • Simit Turkey. Ring of bread crusted with sesame seeds, sold from street carts.
  • Suya Nigeria. Thin beef skewers rubbed with a ground peanut and chilli spice, then grilled.
  • Swahili pilau East Africa. Coastal rice cooked in stock with cardamom, cinnamon, cloves and cumin.
  • Tabbouleh Levant. Salad that is mostly chopped parsley, with tomato, mint, bulgur and lemon.
  • Tahdig Iran. The crisp golden crust from the bottom of the rice pot, served as the prize.
  • Thieboudienne Senegal. Fish, rice and vegetables cooked in tomato sauce, the national dish.
  • Ugali East Africa. Stiff maize porridge, pinched off by hand and used to scoop up stew.
  • Waakye Ghana. Rice and beans cooked together and sold with many sides.

United States and Canada 49

  • Apple pie United States. Double-crust pie of spiced sliced apples.
  • Bagel with lox United States. New York breakfast of a bagel with cream cheese, cured salmon and capers.
  • Banana split United States. Banana halved lengthways with three scoops of ice cream, sauces and cream.
  • Bannock Canada. Simple flat bread, baked or fried, a staple of Indigenous cooking in Canada.
  • Beignets United States. New Orleans squares of fried dough buried in powdered sugar.
  • Biscuits and gravy United States. Southern breakfast of soft biscuits under a white gravy with sausage.
  • Buffalo wings United States. Fried chicken wings tossed in a hot sauce and butter, first served in Buffalo, New York.
  • Butter tart Canada. Small pastry shell with a runny filling of butter, sugar and egg.
  • Buttermilk pancakes United States. Stack of thick, fluffy pancakes with butter and maple syrup.
  • Carolina pulled pork United States. Pork shoulder smoked slowly, pulled apart and dressed with a vinegar sauce.
  • Chicago deep-dish pizza United States. Pizza baked in a deep pan, with the cheese under a layer of chunky tomato sauce.
  • Chicken and waffles United States. Fried chicken on a waffle with syrup, a soul food pairing.
  • Chili con carne United States. Texas stew of beef and dried chillies.
  • Chocolate chip cookie United States. Soft-centred cookie studded with chocolate, first baked in Massachusetts in the 1930s.
  • Cioppino United States. San Francisco fisherman's stew of mixed seafood in tomato and wine broth.
  • Cobb salad United States. Chopped salad laid out in rows of chicken, bacon, egg, avocado and blue cheese.
  • Corn dog United States. Sausage on a stick, dipped in cornmeal batter and deep-fried.
  • Cornbread United States. Quick bread of cornmeal, often baked in a cast-iron skillet.
  • Eggs Benedict United States. Poached eggs and ham on a toasted muffin under hollandaise sauce.
  • Fajitas United States. Tex-Mex grilled strips of beef with peppers and onions, wrapped in tortillas.
  • Fried green tomatoes United States. Slices of unripe tomato coated in cornmeal and fried.
  • Fry bread United States. Native American flat fried dough, eaten plain, with honey or as a taco base.
  • Grilled cheese sandwich United States. Buttered bread griddled until the cheese inside melts.
  • Gumbo United States. Louisiana stew thickened with a dark roux or okra, served over rice.
  • Hamburger United States. Grilled patty of ground beef in a sliced bun with toppings.
  • Hot dog United States. Frankfurter in a long soft bun, topped with mustard, onion or relish.
  • Jambalaya United States. Louisiana one-pot rice with sausage, chicken or shrimp.
  • Key lime pie United States. Florida pie of lime juice and condensed milk in a crumb crust.
  • Lobster roll United States. New England lobster meat in a toasted split-top bun with butter or mayonnaise.
  • Loco moco United States. Hawaiian plate of rice, a beef patty, a fried egg and brown gravy.
  • Macaroni and cheese United States. Elbow pasta baked or stirred in a cheese sauce.
  • Maple taffy Canada. Boiled maple syrup poured on clean snow and rolled onto a stick.
  • Mission burrito United States. San Francisco style: a very large flour tortilla packed with rice, beans and meat.
  • Montreal smoked meat sandwich Canada. Spiced, smoked brisket piled on rye bread with mustard.
  • Nanaimo bar Canada. No-bake bar from British Columbia with a crumb base, custard icing and chocolate.
  • New England clam chowder United States. Thick cream soup of clams, potato and onion.
  • New York cheesecake United States. Dense, tall baked cheesecake on a crumb base.
  • Peanut butter and jelly sandwich United States. Lunchbox sandwich of peanut butter and fruit jam on soft bread.
  • Pecan pie United States. Southern pie of pecans set in a sweet, sticky custard.
  • Philly cheesesteak United States. Philadelphia roll of thin griddled beef and melted cheese.
  • Po' boy United States. New Orleans sandwich on French bread, often with fried shrimp or oysters.
  • Poke United States. Hawaiian dish of cubed raw fish seasoned with soy sauce and sesame.
  • Poutine Canada. Quebec dish of fries and squeaky cheese curds under hot gravy.
  • Reuben sandwich United States. Grilled rye sandwich of corned beef, Swiss cheese, sauerkraut and dressing.
  • S'mores United States. Campfire sandwich of toasted marshmallow and chocolate between graham crackers.
  • Shrimp and grits United States. Lowcountry dish of shrimp over creamy ground corn.
  • Succotash United States. Corn and lima beans cooked together, a dish with Native American roots.
  • Texas smoked brisket United States. Beef brisket smoked over wood for many hours until it has a dark bark.
  • Tourtière Canada. Quebec spiced meat pie, served at Christmas.

Latin America and the Caribbean 68

  • Açaí na tigela Brazil. Thick frozen açaí purée in a bowl with banana and granola.
  • Acarajé Brazil. Bahian fritter of black-eyed peas fried in palm oil and stuffed with shrimp.
  • Ackee and saltfish Jamaica. Ackee fruit sautéed with salt cod, onion and peppers, the national dish.
  • Ají de gallina Peru. Shredded chicken in a creamy sauce of yellow chilli, bread and nuts.
  • Ajiaco Colombia. Bogotá chicken soup with three kinds of potato, corn and the herb guascas.
  • Alfajores Argentina. Two soft biscuits sandwiched with dulce de leche.
  • Anticuchos Peru. Skewers of marinated beef heart grilled over charcoal.
  • Arepas Venezuela and Colombia. Griddled corn cakes split and stuffed with cheese, beans or meat.
  • Asado Argentina. Cuts of beef and sausages grilled slowly over wood embers.
  • Baleada Honduras. Thick flour tortilla folded over mashed beans, cream and cheese.
  • Bandeja paisa Colombia. Platter of beans, rice, pork, sausage, egg, plantain, avocado and arepa.
  • Birria Mexico. Jalisco stew of goat or beef in a chilli broth.
  • Brigadeiro Brazil. Fudgy ball of condensed milk and cocoa rolled in chocolate sprinkles.
  • Caesar salad Mexico. Romaine in a garlic, egg and Parmesan dressing, first made in Tijuana in the 1920s.
  • Causa limeña Peru. Cold layered terrine of mashed yellow potato with a chicken or tuna filling.
  • Ceviche Peru. Raw fish cured briefly in lime juice with chilli, red onion and coriander.
  • Chilaquiles Mexico. Fried tortilla pieces simmered in salsa, topped with cream, cheese and egg.
  • Chiles en nogada Mexico. Stuffed poblano chillies under walnut sauce and pomegranate seeds.
  • Chipa Paraguay. Chewy baked cheese rings made with cassava starch.
  • Chivito Uruguay. Steak sandwich with ham, cheese, egg and salad. No goat, despite the name.
  • Choripán Argentina. Grilled chorizo in crusty bread with chimichurri.
  • Cochinita pibil Mexico. Yucatán pork marinated in achiote and sour orange, slow-roasted in banana leaves.
  • Completo Chile. Hot dog under tomato, mashed avocado and mayonnaise.
  • Conch fritters Bahamas. Chopped conch meat in batter, deep-fried.
  • Cou-cou and flying fish Barbados. Cornmeal and okra with steamed or fried flying fish, the national dish.
  • Coxinha Brazil. Teardrop-shaped croquette of shredded chicken in dough, fried.
  • Doubles Trinidad and Tobago. Two pieces of soft fried bread filled with curried chickpeas.
  • Dulce de leche Argentina and Uruguay. Milk and sugar cooked down into a thick caramel spread.
  • Elote Mexico. Grilled corn on the cob with mayonnaise, crumbled cheese, chilli and lime.
  • Empanadas Argentina. Baked or fried turnovers filled with beef, onion, egg and olives.
  • Encebollado Ecuador. Tuna and cassava soup topped with pickled red onion.
  • Enchiladas Mexico. Corn tortillas rolled around a filling and covered in chilli sauce.
  • Feijoada Brazil. Black bean stew with several cuts of pork, served with rice, greens and orange.
  • Flan Spain and Latin America. Baked custard turned out so that the caramel runs down the sides.
  • Gallo pinto Costa Rica and Nicaragua. Rice and beans fried together, the standard breakfast.
  • Griot Haiti. Pork shoulder marinated in sour orange, braised and then fried.
  • Guacamole Mexico. Mashed avocado with lime, onion, chilli and coriander.
  • Huevos rancheros Mexico. Fried eggs on corn tortillas under a cooked tomato and chilli salsa.
  • Jamaican patty Jamaica. Turmeric-yellow flaky pastry with a spiced beef filling.
  • Jerk chicken Jamaica. Chicken rubbed with allspice and Scotch bonnet chilli, smoked over pimento wood.
  • Llapingachos Ecuador. Potato cakes stuffed with cheese and fried on a griddle.
  • Lomo saltado Peru. Beef stir-fried with onion, tomato and soy sauce, served with fries and rice.
  • Mangú Dominican Republic. Mashed boiled green plantain topped with pickled red onions.
  • Milanesa Argentina. Thin slice of beef, breaded and fried.
  • Mofongo Puerto Rico. Fried green plantain mashed with garlic and pork crackling.
  • Mole poblano Mexico. Dark Puebla sauce of dried chillies, nuts, spices and chocolate over poultry.
  • Moqueca Brazil. Fish stew with coconut milk, peppers and palm oil.
  • Nachos Mexico. Tortilla chips under melted cheese and jalapeños, created in Piedras Negras.
  • Pabellón criollo Venezuela. Shredded beef, black beans, rice and fried plantain on one plate.
  • Pão de queijo Brazil. Small chewy cheese rolls made with cassava starch.
  • Pastel de choclo Chile. Beef, chicken and olives baked under a crust of ground sweet corn.
  • Pepián Guatemala. Meat stew thickened with roasted pumpkin and sesame seeds and chillies.
  • Pepperpot Guyana. Meat stewed with cassareep, a dark cassava sauce, and eaten at Christmas.
  • Picanha Brazil. Beef rump cap grilled on a skewer with coarse salt and carved at the table.
  • Pollo a la brasa Peru. Marinated chicken roasted on a spit over charcoal.
  • Pozole Mexico. Soup of hominy corn and pork, finished with radish, lettuce and lime.
  • Pupusas El Salvador. Thick corn cakes stuffed with cheese, beans or pork, with pickled cabbage.
  • Quesadilla Mexico. Tortilla folded over melting cheese and cooked on a griddle.
  • Rice and peas Jamaica. Rice cooked with kidney beans, coconut milk, thyme and allspice.
  • Ropa vieja Cuba. Shredded beef stewed with tomato, peppers and onions.
  • Salteñas Bolivia. Baked pastries with a juicy, slightly sweet meat stew inside, a mid-morning snack.
  • Sancocho Caribbean and northern South America. Hearty soup of meats, plantain, cassava and corn on the cob.
  • Sopa paraguaya Paraguay. Not a soup at all, but a moist cornbread with cheese and onion.
  • Soup joumou Haiti. Squash soup with beef and pasta, eaten on 1 January to mark independence.
  • Tacos al pastor Mexico. Pork shaved from a vertical spit onto small corn tortillas with pineapple.
  • Tamales Mexico. Corn dough with a filling, steamed in a corn husk or banana leaf.
  • Tlayuda Mexico. Oaxacan crisp tortilla the size of a plate, spread with beans, cheese and meat.
  • Tres leches cake Latin America. Sponge cake soaked in evaporated milk, condensed milk and cream.

How this list was compiled: Written by Random Generator HQ. Coverage was planned against the Wikipedia index Lists of foods (https://en.wikipedia.org/wiki/Lists_of_foods) and its national cuisine lists, checked 2026-09-18; English names of common foods follow USDA FoodData Central (https://fdc.nal.usda.gov/). Every item is a named dish with a settled home, given as a country, or as a region where several countries share it (Levant, West Africa, Nordic countries). The line under each item says where it comes from, what it is and what goes into it; all lines are our own wording. 'Usually meat-free' marks only dishes whose standard recipe has no meat, fish or stock made from them; dairy and eggs are allowed, and dishes often made with lard, fish sauce or anchovy are left unmarked. No nutrition figures, no health claims and no brand names. Licence: own work