Which typical dish of the Faroe Islands is eaten in many parts of the world?
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Tvøst og spik Tvøst og spik (also called "Grind og spik") is a typical dish of the Faroe Islands, a self-governing country of Denmark, located in the North Atlantic. "Tvøst og spik" consists of Pilot Whale meat, blubber and potatoes. The meat is prepared in different ways, it can be boiled or fried fresh, it can be stored in either dry salt ("turrsaltað") or in very salty water ("lakasaltað"), it can be frozen and later prepared, or it can be hung up outdoors in order to dry. When it is hung out to dry, it is cut in long slices ("grindalikkja"), and then hung under a roof, to shield it from the rain. The blubber can also be prepared in different ways, boiled, salted or dried, but not fried. Dried blubber can also be eaten together with dried fish, as shown on the photo. The whale meat has a very dark color, almost black.
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Whale meat Whale meat is the flesh of whales used for consumption by humans or other animals, and broadly includes other consumed parts as blubber, skin, and organs. It is prepared in various ways, and has historically been eaten in many parts of the world, including across Western Europe and Colonial America, and not necessarily restricted to coastal communities, since flesh and blubber can be salt-cured.
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Asturian cuisine Asturian cuisine refers to the typical dishes and ingredients found in the cuisine of the Asturias region of Spain.
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Goat roti Goat Roti ( ) is a type of wrap roti, a traditional Trinidadian dish, also popular in the West Indies and in Caribbean-descendant communities throughout North America. It consists of curried goat served in a roti, often with dal and/or curry potato.
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Oromo (dish) Oromo (Kyrgyz: оромо , ] ) or Orama (Kazakh: орама , ] ) is a traditional steamed pie made in Central Asia, especially among the Kyrgyz and the Kazakhs. The name comes from a nominalisation of the word "to roll"/"to wrap", referring to how the food is made.
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Opor ayam Opor ayam is a dish consisting of chicken cooked in coconut milk from Indonesia, especially from Central Java. Spice mixture ("bumbu") include galangal, lemongrass, cinnamon, tamarind juice, palm sugar, coriander, cumin, candlenut, garlic, shallot, and pepper. Opor ayam is also a popular dish for "lebaran" or Eid ul-Fitr, usually eaten with ketupat and "sambal goreng ati" (beef liver in sambal).
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Sancocho Sancocho (from the Spanish verb "sancochar", "to parboil") is a traditional soup (often considered a stew) in several Latin American cuisines derived from the Spanish dish known as cocido. Variations represent popular national dishes in the Canary Islands, Puerto Rico, Honduras, Ecuador, Colombia, Panama, Peru, Dominican Republic, and Venezuela and stews such as the Corsica, Irish, Danish, German and Italian versions and bouillon in Haiti, pot au feu in France. It usually consists of large pieces of meat, tubers and vegetables served in a broth.
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Esqueixada Esqueixada (] ) is a traditional Catalan dish, a salad of shredded salt cod, tomatoes, onions, olive oil and vinegar, salt, and sometimes a garnish of olives or hard-boiled eggs. Specific recipes vary, with some including ingredients such as red or green bell peppers. Esqueixada is particularly popular in warm weather and is sometimes considered a summertime dish.
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Livonian cuisine Livonian cuisine consists of the cuisine of Livonia and the Livonians, and is characterized by the rich use of local foods. Livonians are a coastal people – since they acquire the bulk of their food from the sea, Livonian families have historically eaten a great deal of fish. The most preferred of these is European flounder, but many also consume herring, salted herring, and cod.
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Kerak telor Kerak telor (English: Egg crust ) is a Betawi traditional spicy omelette dish in Indonesian cuisine. It is made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots and dried shrimp as topping. It is considered as a snack and not as a main dish. The vendors of kerak telor are easily the most ubiquitous during annual Jakarta Fair and it has also become a must-have menu item for visitors at the event.
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Music of the Faroe Islands Faroese music is primarily vocal, accompanied by the fiddle (which arrived in the 17th century) and European dances like the minuet and polka. During the twentieth century choirs have played an important role in the musical history of the Faroes, and some of the best known current choirs are Tarira, Havnarkórið, Tórshavnar Manskór, Ljómur, Fuglafjarðar Gentukór, and the choirs situated in Copenhagen: Húsakórið and Mpiri.
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Djiboutian cuisine Djiboutian cuisine consists of a mixture of Somali, Afar, Yemeni, and French cuisine, with some additional South Asian (especially Indian) culinary influences. Meals are typically halal. Several popular dishes feature seafood and meat, including "Fah-fah" (spicy boiled beef soup).
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Faroe Islands domestic animals The domestic animals of the Faroe Islands are a result of 1200 years of isolated breeding. As a result, many of the islands' domestic animals are found nowhere else in the world.
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Greenlandic cuisine Greenlandic cuisine is traditionally based on meat from marine mammals, game, birds, and fish, and normally contains high levels of protein. Since colonization and the arrival of international trade, the cuisine has been increasingly influenced by Danish and Canadian cuisine. During the summer when the weather is milder, meals are often eaten outdoors.
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Curry goat Curry goat is a curry dish originating in South Asia and has become very popular in Indo-Caribbean cuisine. This dish has spread throughout the Caribbean and also the Caribbean diaspora in North America and Great Britain.
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Dovga Dovga (Azerbaijani: "Dovğа" ) is a national meal of Azerbaijani cuisine, a soup traditionally made from plain yoghurt and herbs.
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Steak frites Steak-frites, meaning "steak [and] fries" in French, is a very common and popular dish served in brasseries throughout Europe consisting of steak paired with French fries. It is considered by some to be the national dish of Belgium and France, which both claim to be the places of its invention.
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Greek cuisine Greek cuisine (, "Elliniki kouzina") is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine, and meat (white and red, including lamb, poultry, rabbit and pork). Other important ingredients include olives, cheese, eggplant, zucchini, lemon juice, vegetables, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry. It is also influenced by Persian and Turkish cuisine because of approximately 200 years of Achaemenid and 400 years of Ottoman government. Foods such as baklava, tzatziki, gyro, moussaka, dolmades, yuvarlakia and keftethes are shared staples in the cuisines of countries that emerged after the collapse of the Ottoman empire, such as various Balkan countries, Greece and Turkey.
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Freekeh Freekeh (sometimes spelled frikeh) or farik (Arabic: فريكة‎ ‎ / ALA-LC: "farīkah") (pronounced "free-kah" ) is a cereal food made from green durum wheat ("Triticum turgidum" var. durum) that is roasted and rubbed to create its unique flavor. It is an ancient dish derived from Levantine and North African cuisines, remaining popular in many countries of the eastern Mediterranean Basin where durum wheat originated.
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Western Saharan cuisine Western Saharan cuisine comprises the cuisine of Western Sahara, a disputed territory in the Maghreb region of North Africa, bordered by Morocco to the north, Algeria to the extreme northeast, Mauritania to the east and south, and the Atlantic Ocean to the west. The Western Saharan cuisine has several influences, as the population of that area (Sahrawi), in their most part are of Arabic and Berber origin. The Saharawi cuisine is also influenced by Spanish cuisine owing to Spanish colonisation.
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Egg bhurji Egg bhurji or egg khagina (as it is known in Pakistan) or anda bhurji is a dish popular in north and western India and Pakistan. It is often confused with scrambled eggs and the Parsi dish "akuri". The difference lies in its preparation and addition of sautéed chopped onions, chilies and optional spices. It is usually served with rotis or Indian naan bread.
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Turkmen cuisine Turkmen cuisine, the cuisine of Turkmenistan, is similar to that of the rest of Central Asia. "Plov" (pilaf) is the staple, everyday food, which is also served at celebrations. It consists of chunks of mutton, carrots and rice fried in a large cast-iron cauldron similar to a Dutch oven. Manti are dumplings filled with ground meat, onions or pumpkin. Shurpa is a meat and vegetable soup. A wide variety of filled pies and fried dumplings are available in restaurants and bazaars, including somsa, gutap (often filled with spinach), and ishlykly. These are popular with travelers and taxi drivers, as they can be eaten quickly on the run, and are often sold at roadside stands. Turkmen cuisine does not generally use spices or seasonings, and is cooked with large amounts of cottonseed oil for flavor.