Why is European cuisine so boring

International cuisine - that's how the world cooks

The international kitchen shows impressively the contrasts of countries, their inhabitants and their cultures. Globalization has long since brought pizza, kebab, sushi and nasi goreng to the dining table at home. That the international kitchen but has a lot more in store for you is illustrated by a culinary tour.

Nothing speaks against regional home cooking. Of course, the Bavarian loves his white sausage and the East Frisian the Labskaus or the Austrian his Wiener Schnitzel. The national dishes and dishes are not everything. The international cuisine does not represent any competition. There is no doubt that the international cuisine is an absolute asset. We have put together the most important kitchens in the world and thus offer a world tour through the international kitchens of this world.

You can find information about the following world cuisines here:

African cuisine

African cuisine © Emir Simsek - Fotolia.com
Africa is a huge continent that is home to over three thousand ethnic groups. So it is hardly surprising that there is no uniform African cuisine. A rough subdivision into four culinary regions (North Africa, Ethiopia, Black Africa and South Africa) already reflects the contrast and diversity. In North Africa (for example Tunisia, Morocco) many oriental dishes are prepared. Couscous is a staple food here and is served cold or warm with meat and poultry dishes. Couscous is very versatile and can therefore even be used to prepare tasty salads. In Mozambique, Massamba is an absolute must. Nobody can avoid the dish made from coconut milk, cassava leaves, peanuts, xima and grilled fish, which is typical of this region. South Africa's cuisine, on the other hand, is heavily influenced by immigrants. It's Malay and Indonesian as well as Dutch, German and English. A certain form of grilling (braai) is celebrated everywhere in South Africa. Poultry and meat are mostly cooked on wood embers. But it can also be chicken curry, banana bread or corn cakes. In black African cuisine there is never a lack of corn, plantains, yams and cassava. A porridge, which is very popular in this region, is made from these ingredients (foufou). Peanut sauces are used for refinement. In Ethiopia, every traveler should try injera once. The soured flatbread was originally baked from teff flour. It is now often made from wheat or rice flour. Last but not least, Ethiopia is also known for its sauces (wots). Regardless of whether it is meat sauce or vegetarian, nothing works without mild to spicy wots. The spicy Doro Wot made from egg and chicken goes perfectly with the injera.

Australian kitchen

Australian cuisine © moonrun - Fotolia.com
Australian cuisine hasn't had the best reputation for a long time. The English influence, which is becoming less and less, bothered her. Australia has a lot to offer in terms of culinary delights. The tender, fine kangaroo meat, which for a long time was only served to tourists, is now prepared everywhere as an extremely tasty chili. Australia is thinking more and more of local food anyway. Bush food in the form of crocodile meat and emu may seem a little exotic. However, both types of meat can be prepared into grandiose delicacies, whereby the emuf meat is very similar to the ostrich meat. Wine is served with many Australian dishes. Australian wine is one of the world's best wines, and it tops off many a meal. In addition to lamb, beef steaks and duck breasts, seafood is at the top of the list in Australian cuisine. To describe the seafood platters as awesome is an understatement in view of the huge variety. Lobsters, crabs, squids, oysters and shrimps, decorated decoratively, invite you to an excessive feast. The fish par excellence in Australia is the barramundi, a perch-like fish. Its tasty white, very tender meat makes it the most popular food fish in the nation. Nevertheless, no visitor to Australia should travel home without first trying a meat pie (minced meat cake), a sausage roll (sausage wrapped in batter) and a pavlova (high-calorie, filled cake with meringue, fruit and cream). In addition to the typical barbecue, these three dishes are without a doubt the national dishes of Australian cuisine. Meeting the daily vitamin requirement is not difficult in Australia, given the fresh kiwis, papayas and mangoes.

Chinese Kitchen

Chinese cuisine © moonrun - Fotolia.com
The Chinese cuisine is colorful and varied. It is clear that the culture of China, which is based on several millennia, flows into the menu variety. The widespread European view that Chinese cuisine is the same everywhere is incorrect. China's cuisine is divided into regional kitchens (southeast, east coast, northeast, central China and west) or special kitchens. As a result, food is by no means so exotic everywhere that it turns the stomach of Europeans. By no means are insects, snakes or even domestic animals such as dogs and cats consumed everywhere in China. This bizarre-looking food culture is prevalent in the southern region of China. Rice is the main staple food in China. In addition to glass and rice noodles, it is used as a side dish for almost every dish. The numerous duck dishes are certainly a highlight of Chinese cuisine. It almost seems as if the Peking duck is the ultimate export hit from China. In addition, Chinese cuisine is excellent at preparing chicken, pork and beef. In all regional kitchens in China, the sauces have a certain sharpness. Basically, things are hotter in the south than in the north. One thing that all Chinese regional kitchens have in common is the preparation of vegetables. Raw food is only subjected to a short cooking time. Whether bamboo shoots, carrots, soybean sprouts or cabbage, everything is served firm and rich in vitamins. Chinese wok dishes have long since found their way into European kitchens. Soy sauce, tofu, spring rolls and sweet and sour pork are now part of the international kitchen standard. Chinese dishes are seasoned quite differently. The variety of spices is almost inexhaustible. The best-known spices include anise, coriander, fennel, ginger, galangal, garlic, paprika, Szechuan pepper and their numerous spice mixtures. Dairy products are largely avoided in Chinese cuisine due to the high lactose intolerance of the population.

Indian food

Indian cuisine © moonrun - Fotolia.com
India, the South Asian state of superlatives, impresses not least with its many different faces. These opposites also characterize Indian cuisine. If the Hindus do not consume beef, pork is a taboo for the Muslim population. Nevertheless, there are certain characteristics of Indian cuisine. The impressive variety of spices can certainly be added to this, with hand-picked curry mixes taking the top spot. In addition, travelers to India are accompanied by typical Indian sauces, the spiciness of which lies on the taste buds like a well-kept secret. Mixtures of pepper, fenugreek, cardamom, turmeric, cumin, saffron and black mustard combine to create unfathomable culinary delights. Indian cuisine is influenced by both oriental and western influences. Here the variety ranges from pilaf (rice dish) to chilli, tomatoes and potatoes. Chicken dishes make up a major part of Indian cuisine. Dried fruits, nuts, flatbreads or rice are often served as side dishes. In India, the latter, like various legumes (chickpeas, red lentils or beans), is part of the filling staple food. Every menu impressively proves that almost nothing works without curry. Lentil, chicken, lamb and chickpea curry are just four of the seemingly innumerable curry dishes. In Indian cuisine, it doesn't always have to be meat dishes. Vegetarians will get their money's worth. Meat dishes are not necessarily in the first place for the Indians. Daily requirements are more likely to be met by consuming dairy products (ghee or yoghurt), couscous, rice pudding and legumes. Once again, it is the variety of spices that makes even these simple dishes amazingly sustainable.

Japanese cuisine

Japanese cuisine © moonrun - Fotolia.com
Japanese cuisine has not only offered sushi for a long time. Far less raw fish than the western world suspects is consumed in Japan. The freshness of Japanese cuisine is characteristic. In addition to rice, the basis is a lot of vegetables. Seafood and fish are an absolute must. Other popular foods are eggs, tofu, and noodles. The latter are served boiled or fried. The udon are one of the most popular types of noodle. These are white, particularly thick wheat noodles. The extremely thin somen (vermicelli) are the exact opposite. In summer they are often eaten cold. The soba is also a very popular type of noodle. These brown buckwheat noodles are a popular side dish in Japanese cuisine. Basically, Japanese dishes are prepared with little oil and are low in fat. They are characterized by lightness. In contrast to China, spices are used sparingly. The Japanese rely on preserving their own taste, although soy sauce is very often used. Meat dishes do not have the highest rank in Japanese cuisine, but they are prepared quite tasty. The Japanese prefer grilled meat or meat skewers. Basically, a lot of emphasis is placed on the appearance. True to the motto “eat with your eyes”, Japanese cuisine is always presented in an appetizing manner and therefore appetizing. In Japan, food is very important. It's not just about eating, it's almost like a daily celebration. Accordingly, all dishes are served very decoratively. As a drink, the traditional sake (rice wine) is hardly missing anywhere. But it can also be tea anytime and anywhere.

Caribbean / Creole cuisine

Caribbean Creole cuisine © sinuswelle - Fotolia.com
The Creole cuisine is extremely varied. Depending on the area, Indian, Spanish, Indian, French, African and Chinese influences can be found in the dishes. The pepper pot, a traditional meat pot, can be found everywhere in the Caribbean, although preparation and taste always vary slightly. It never gets boring in the Caribbean! At the top of the Caribbean menus are of course marine animals from the region. The flying fish and sea snails are typically Creole. Creole cuisine owes its rice to the influence of the Spaniards. It has become just as indispensable as the okra pods, peas and yams that African slaves once brought to Creole cuisine. Meanwhile, the Creole palate variety also includes chicken and fish curries, mango chutneys and soups of all kinds, with Callaloo being the national soup par excellence. In the original it is prepared with taro leaves. In European regions, spinach leaves are used instead of the Caribbean cabbage leaves. The red lentil soup is also very popular. The Caribbean and Creole cuisine is very aromatic. Many Asian spices make the famous salsas (spicy sauces) even more piquant and hot. Other important ingredients in Creole cuisine are plantains, corn, cassava and sweet potatoes. The desserts of the Caribbean guarantee grandiose culinary delights. The Caribbean banana cake is, like all desserts, very sugary and highly addictive. This delicacy owes its abundance of calories to the chocolate and rum glaze. In addition, pineapples, mangoes and papayas provide further fruity highlights of the Caribbean.

Cuisine of the USA - United States

Cuisine of the USA / United States © moonrun - Fotolia
As soon as there is talk of American cuisine, everyone immediately thinks of burgers, donuts and soda. But just as Italian cuisine does not consist solely of pizzas, American cuisine is limited to fast food. The immigrants brought in a variety of tasty recipes as early as the 18th century. The best way to discover the culinary variety for travelers to the USA is on a tour. As different as the individual regions of the “Land of Unlimited Possibilities” are presented, the respective regional dishes are just as different. Steaks, fish and seafood delicacies (seafood) and salads (preferably with sunflower seeds) are without a doubt typically American and seemingly ubiquitous. The USA is also known for its tasty turkey preparation. In many places there are beans (for example kidney beans) as a side dish. Rice and corn dishes, chilli, salmon and lobster are also very popular. The cuisine in the south is certainly the most varied. Texas, Florida and Co. cannot deny English and French influences when it comes to the preparation of the dishes. The Midwest is, as ever, known for its great meat consumption. There, the viewer of a menu opens up the vision of the wild west, where daring cowboys drive huge herds of cattle. Steak dishes dominate here. California, on the other hand, is light, relaxed, rich in vitamins and fresh. The cuisine there was noticeably influenced by Asian immigrants. Soy and oyster sauce is as common as preparing dishes in a wok. Recipes like "Lemon Chicken", "Orange Chicken Salad" or "Meatloaf light" not only suggest a touch of lightness, but are actually low in fat and rich in vitamins.

Mexican cuisine

Mexican cuisine © moonrun - Fotolia.com
With sonorous names such as tortillas, tamales and frijoles, Mexican cuisine comes to mind. It has made a name for itself far beyond the borders of Mexico. Salsas, chillis, tortillas, tacos and Co. have undoubtedly contributed to this popularity to a great extent. But Mexican cuisine has a lot more to offer. A traveler should never leave the country without having eaten Mole Poblano de Guajolote. This is the national holiday plate of Mexico, on which a tasty turkey with poblano sauce invites you to eat. The culinary delights of Mexico also include tasty seafood dishes. Corn has been the staple food in Mexico for ages. It is not for nothing that the thin corn patties (tortillas) and the thick corn tortillas (Gordita and Tlacoyo) belong to the national dishes. But even some Mexican dip is unbeatable. Some varieties have long since found their way onto the shelves of European grocery stores. Guacamole, a typical Mexican avocado dip, for example, is enjoying growing popularity. The numerous Mexican snacks are absolutely traditional. The small appetizers (antojitos), like the tequila, are offered everywhere and satisfy some small hunger in a piquant way. Mexico means "fresh on the table" always and everywhere. The favorable topographical location of Mexico allows pretty much anything to grow. Tropical fruits, nuts, countless vegetables and coconuts are available all year round.

Oriental cuisine / Middle East

Oriental cuisine © sinuswelle - Fotolia.com
Oriental cuisine is growing in popularity. Numerous dishes have long since reached Europe. Although the preparations vary from country to country and there is no uniform oriental cuisine, many similarities can be seen. It is characteristic that the Orient is hearty. Braised lamb, chicken dishes, chickpeas, beans, lentils and bulgur are a must. Couscous is part of many dishes, either as a side dish, complete dish or as a salad. Oriental cuisine is rich in spices, whether in Turkey, Morocco, Persia or any other oriental country. Everywhere you come across at least saffron, chilli, turmeric, mint, coriander and cumin. Exquisite spice blends are like a charm from a thousand and one nights on the taste buds. The starters (mezze) are presented in a unique variety. Grilled meat and vegetable skewers, gratinated goat cheese, salads and many other delicacies are considered to be almost filling appetizers. Pita or khubz (a type of bread) are served with the dishes. Mezze wouldn't be mezze if babaganoush (an eggplant cream), falafel (vegetable patties made from chickpea or bean batter) and humus (cream made from pureed, cooked chickpeas) were missing from the table. The oriental kitchen likes to use the preparation of legumes.They have a long shelf life and are even suitable for use in the desert. It is no coincidence that Foul, a special bean pulp, is the Egyptian national dish. Oriental cuisine likes to use a combination of spicy, savory and sweet at one point or another. The popular lamb tagine is often served with prunes and the stuffed aubergines, which are popular with everyone, are refined with fresh mint. The great culinary variety is reflected in the yufka (dumplings), the tasting of which is a must in an oriental country.

Russian cuisine

Russian cuisine © moonrun - Fotolia.com
Russian cuisine is not very regional, but traditionally simple and predominantly hearty and rustic. Preserved vegetables and fruits, dried mushrooms and sauerkraut are the most popular foods. Cabbage and beets that are easy to store are also dominant in Russian cuisine. Russia's extremely long and harsh winters are forcing the population to stock up in advance. Fresh raw vegetables are only available in summer. The Russian Orthodox faith makes a significant contribution to the fact that many vegetarian dishes determine the daily menu in Russian cuisine. Even eating fish is taboo during Lent. Basically, however, a lot of sausage and meat are eaten in Russia. With Kasha there is a Russian national dish that can be found everywhere. The cereal porridge made from oat flakes, corn grits, buckwheat and rye meal, refined with butter, milk and sugar, sweetens the Russian breakfast. Kasha seems to be a multifunctional dish in Russian cuisine, because the hearty version is often used as the main meal. It is really hearty in winter when fried eggs, fried potatoes and sausages are served with the kasha. Soup is seldom missing at lunch in Russian cuisine. Borsch with beef, potatoes, white cabbage and beetroot, shchi (cabbage soup) or a sour, spicy Soljanka with cabbage and sour cream quickly brings the desired satiety. The sakuski are also popular starters. These are mainly different types of fish (caviar, sturgeon, salmon, herring). In addition, there is never a lack of pickles, sauerkraut, pickled garlic and other little things. If you want to dine in typical Russian style, you should try Piroschki. The dumplings filled with sauerkraut, minced meat and potatoes are almost a Russian cult. Bread is served with the numerous chicken, fish and meat dishes.

Thai cuisine

Thai cuisine © moonrun - Fotolia
In Thailand, eating and drinking have a great social significance alongside food intake. Numerous cookshops invite you to linger and chat. Like Chinese cuisine, Thai cuisine is geographically influenced on the one hand, but is also subject to cultural and religious influences. Basically, the spices in the south are spicier. In addition, improvisation is not uncommon in Thailand when it comes to food preparation. There is no strict adherence to the recipe. Many dishes are passed down orally through generations. The most important staple food in Thailand is rice. In Thai cuisine, jasmine rice or sticky rice is usually preferred. Steaming gives the latter an intentionally sticky texture. In the meantime, Thai cuisine not only consists of aquatic plants and animals, but has long been influenced by Chinese, Indian and European influences. The Portuguese brought in the chillies, from which a wide variety of chilli pastes are made. Central Thailand in particular is the stronghold of many tasty curry dishes. The Thai national dishes are divided into the different regions of the country. In the north, a special meat dish, similar to a goulash, delights the palate, whereas in northeastern Thailand the grilled chicken is the national specialty. The south is particularly varied. The selection ranges from curry fish with rice noodles, chicken with rice to Thai glass noodle salad. The central point of Thai cuisine is its incredible variety of herbs and spices. Cloves, cinnamon, turmeric, curry, pepper, tamarind (gives a sour taste), coriander, basil, lemongrass, lime leaves and many self-created mixtures provide unique taste experiences. Salt, on the other hand, is used sparingly in Thai cuisine and is often replaced by fish sauce.

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