National dish

A national dish is a dish, food or a drink that is considered to represent a particular country, nation or region.

A dish can become a national dish for a variety of reasons. It can be the national dish because it is a staple daily food for the majority of the population. It can be the national dish because it represents the regions and ethnicities of the whole country. Or it can be the national dish because it incorporates locally produced ingredients. National dishes are part of a nation's identity and self-image.^[1] During the age of European empire-building, nations consciously developed a national cuisine as a matter of distinction from their rivals.^[2]

In Latin America such dishes are both officially and unofficially designated as "plato nacional". Ironically, in many case they transcend national borders. Both Peru and Ecuador claim ceviche as their national dish. Cuban ajiaco and the sancocho of the Dominican Republic, Colombia, and Panama, all of which are stews of meats, plaintains, and root vegetables are the plato nacional of them all. Zilka Janer, lecturer on Latin American culture at Hofstra University observes that this sharing of the same plato nacional by different countries calls into question the idea that every country has a unique national dish that is special to that country, and indicates, rather, that cuisine is something that does not respect national and geopolitical borders.^[1]

Janer also observes that it is "impossible" to choose a single national dish, even unofficially, for countries such as Mexico, because of their broad diversity of ethnic populations and cultures. The cuisine of such countries simply cannot be represented by one, single, national dish. Furthermore, the fact that national dishes are so interwoven with a nation's sense of identity, strong emotions and conflicts can arise over what a country's national dish actually is.^[1]

For the culturally and ethnically diverse nation such as Indonesia, national dish is not just the staple, popular or ubiquitous dish such as Nasi goreng or Gado-gado. It may also considered as the dishes that transcends cultural and ethnics differences, yet still retain common Indonesian cuisine traits. It has to be able to crossed boundaries of diverse Indonesian culture and ethnic groups. As the result, it is impossible to nominate a single national dish of Indonesia. Sate (satay) and soto is a good example of Indonesian national dish, since there is no singular satay or soto recipe. Both dish have myriad variations and recipes, and adopted regionally across Indonesia. However culinary influence is not a concept that respects national boundaries, since satay is also popular in neighboring Malaysia, Singapore, and Thailand.

The identification of Latin American national dishes is stronger, Janer notes, amongst expatriate communities in North America. In Latin American countries, the plato nacional is usually part of the cuisine of rural and peasant communities, and not part of the everyday cuisine of city dwellers at all. But in expatriate communities, they are strongly reclaimed in order to retain the communities' senses of national identity, and ties to one's homeland, and proudly served in homes and restaurants. This is a reaction on the parts of those communities that is attempting to resist social pressures that push to homogenize such ethnically and culturally diverse communities into single all-encompassing group identities such as Latinos or Hispanic Americans.^[1]

As per the above, this is not a definitive list of national dishes, but rather a list of some foods that have been suggested to be national dishes.

• Argentina - Beef,^[3] Parilla^[4]
• Australia - Roast lamb^[5]
• Austria - Wiener Schnitzel
• Bahamas - Crack conch with peas and rice^[6]
• Bangladesh - Fried Hilsa fish,^{[citation needed]} Curry^{[citation needed]}
• Barbados - Cou-Cou and Flying Fish^[7]
• Belgium - Mussels,^[8] Moules-frites^[8]
• Brazil - Feijoada^[9]
• Bosnia and Hercegovina - Bosnian pot^[10], Cevapcici
• Canada - Poutine^{[11] [12][13]}, Butter tarts^[14][15]
• Cape Verde - Cachupa^[16]
• Chile - Empanada,^{[citation needed]} Cazuela,^{[citation needed]} Curanto,^{[citation needed]} Pastel de choclo^[17]
• China - Peking duck^[18]
• Colombia - Bandeja paisa^[19]
• Czech Republic - Vepřo knedlo zelo (Roast pork with dumplings and sauerkraut), Svíčková
• Denmark - Frikadeller, Flæskesteg
• Egypt - Kushari^[20]
• Estonia - Kama of toasted and ground grains (oats, barley, rye and pea), Mulgikapsad (Sauerkraut)
• France - Crepes^[21], Coq au vin
• Germany - Sauerbraten^[22], Eisbein und sauerkraut
• Greece - Moussaka^[23]
• India - Rice and curry^[24][25]
• Indonesia - Nasi Goreng,^[26] Gado-gado,^[27] Sate,^[28] Soto^[29]
• Iran - Chelo kabab^[30]
• Iraq - Masgouf^[31]
• Ireland - Colcannon^[32]
• Israel - Hummus, Falafel^[33][34][35]
• Italy - Pasta, Pizza^[36]
• Jamaica Ackee and Saltfish^{[citation needed]}
• Japan - Curry rice^{[citation needed]}, Sushi^[37]
• Jordan - Mansaf ^[38][39][40]
• Korea - Bulgogi,^{[41][dubious – discuss]} Kimchi^[42]
• Madagascar - Romazava^[43]
• Malaysia - Nasi Lemak^[44]
• Mexico - Mole poblano^[45]
• Montenegro - Kačamak, Raštan^[46]
• Morocco - Couscous,^{[citation needed]} Tagine,^{[citation needed]} Pastilla, Rfissa, Msemen
• New Zealand - Hāngi^{[citation needed]}
• Norway - Fårikål^[47]
• Peru - Ceviche^[48]
• Philippines - Lechon
• Poland - Bigos^{[citation needed]}
• Portugal - Bacalhau^{[citation needed]}
• Romania - Sarma (food), Mititei, Ardei umpluţi, Zacuscă, Koliva, Urdă,^{[citation needed]}
• Russia - Pelmeni^{[citation needed]}
• Saudi Arabia - Kabsa^[49]
• Serbia - Ćevapčići,^[50] Pljeskavica
• Slovakia - Bryndzové halušky^[51]
• Slovenia - Kranjska klobasa, Ajdovi žganci,^[52] Potica^[53]
• Singapore - Chilli crab,^[54] Hainanese Chicken Rice ^[55]
• South Africa - Bobotie^[56]
• Spain - Paella^[57]
• Sweden - Köttbullar,^[58] Surströmming,^[59][60] Kräftskiva^[58][61]
• Switzerland - Rösti, Fondue, Raclette.
• Thailand - Tom Yum Goong^[62]
• Trinidad and Tobago - Pelau^[63]
• Ukraine - Borscht^{[citation needed]}
• United Kingdom
  • Constituent countries of the United Kingdom
    • England - Fish and chips,^[64] roast beef,^[65] English breakfast^[66]
    • Northern Ireland - Ulster fry^[67]
    • Scotland - Haggis^[68]
    • Wales - Cawl^[69]
  • However, chicken tikka masala has been popularly referred to as "Britain's true national dish", notably in a 2002 speech by former Foreign Secretary Robin Cook, because of both its popularity among the British population and its origin.^[70]
• United States - Hamburger,^[71] although the Hot Dog and Apple Pie are often cited and there are many other dishes identified with U.S. regions and ethnic groups.
• Uzbekistan - O'sh^[72][73]
• Venezuela - Pabellón criollo^[74]
• Vietnam - Phở^[75]