Welcome back, dear colleagues and friends! From the World Cup 2010 in South Africa with Cuisine & Culture’s World Cup of Cuisine 2010 special. Along with football skills, each team competing in the FIFA World Cup 2010 brings its own unique and distinct culinary flavors to South Africa creating a fusion of clashing delicacies. The agglomeration constructs a tremendous assortment of national dishes and comfort foods that both contrasting and complementary to each other.

With the white hot World Cup 2010 reaching its pinnacle with only two finalists left standing, Spain and the Netherlands going head to head for the cup on Sunday, the World Cup of Cuisine 2010 is likewise heated up for its final. Cuisine & Culture will ask you, of all the 32 nations competing for the FIFA World Cup 2010 which country do you think deserves the top position of the World Cup of Cuisine 2010?

Cuisine & Culture will also ask you whether Paul, the Octopus, the prophet of the game, should be chopped up and made into a giant fried calamari as so many Germans are now demanding with the Octopus Oracle having finally undone the Germans after repeatedly rooting for the German squad on a multitude of previous attempts, an alleged chicanery of the Germans who know well octopus, by nature, has a propensity to go for the black color, a predominant feature of the German national flag, since after all when an octopus attacks or resists attacks all it does is shooting its jet black ink.

Cuisine & Culture will further ask you for your prediction of the result of the final on Sunday, tomorrow, taking no sides like the Octopus Oracle, of course, but rather a color-blind approach. Not to do so you run the risk of either being double-Dutched or bulldozed by either the Dutchmen or the Spaniards. Cuisine & Culture, though, can’t resist the temptation of predicting Spain 2 v. Holland 1, for the editor of Cuisine & Culture would rather be double-Dutched than bulldozed.

With that, colleagues and friends, Cuisine & Culture now invites you to be jurors, tasting and rating the following great variety of food specialties of the 32 competing nations in the World Cup 2010 and coming up with the top pick for the 2010 World Cup of Cuisine.

Group A

   South Africa- Braai Barbecue

The South African version of the barbecue known as a Braai is an important part of the South African way of life and culture.  Meat in the form of steaks, lamb chops, pork ribs, kebabs, and also grilled bread called Roosterkoek, are all thrown on a wire mesh grill above a bed of flaming coals.  The feast is usually eaten with a dish called mielie pap(maize meal porridge), and complimented with various sauces, breads, and salads.  I can imagine there will be an abundance of Braai South African style feasts taking place in cities throughout South Africa as the World Cup 2010 accelerates into full force.
Image courtesy of Joits

      France – Bread, Pastries, Fondue

French food is characterized by elegance, innovation, and years and year of experience with cooking methods. Jen Laceda points out that the French, like many from around the world, are obsessed with food.  Flawless baked creations of crusty baguettes, sweet pastries, and other loaves, are all perfectly made in France.  Cheeses paired with wines of excellence, fondue savoyarde, chocolates, and all kinds of dairy products are all huge hits.

   Mexico – Tacos

Mexico has developed a wonderful array of cuisines to be considered highly important in this gastronomic world.  The country has contributed worthy dishes of praise like burritos filled with beef and beans, tacos loaded with greasy meats and salsas (tacos de cabeza), tamales made with strong corn flavors, chili rellenos, chili con carne, mole, and a host of other famous world renowned specialties.

      Uruguay- Asado, Chivito

Uruguay, much like the host South Africa as well as Argentina, is crazy about huge amounts of slow roasted meat, grilled to perfection.  The Uruguayan barbecueis a social event revolving around a monstrous grill that slow raosts a mess of meat over wood coals.  A Uruguayan Chivitois a sandwich made with a slice of fillet Mignon, mozzarella cheese, mayonnaise, olives, and sometimes bacon and tomatoes.

Group B

   Argentina – Asado Parilla, Choripan

Argentina, like a few of the other World Cup contenders know how to grill meat to superlative standards.  Argentina Asado is ingrained into the culture and is a part of all aspects of life.  Its not uncommon to see ribs, chicken, steak, baby goat, spicy sausage choripan, black pudding sausage, and a hunk of provolone cheese, all smoking away together on an extensive grill.  The meats are heavily salted, marinated with olive oil and black pepper, and served with chimchurri salsa     and bread.

   Greece – Souvlaki

From kebabs grilled on small sticks to eggplant casseroles like Moussaka, Greek food is fresh and full of herbs.  The extremely popular souvlaki kebabs are roasted cubes of marinated pork, chicken, or lamb embraced with spices and Greek herbs before being seared on a grill.  Pita bread, rice, herbed tomatoes and onions, french fries, and tzatziki sauce are also a vital part of the meal.

   Nigeria – Groundnut Stew

With Africa’s largest population, Nigeria has an extensive selection of cuisine.  A lot of the food is comprised of soups, stews, and vegetables, eaten with starch pastes made from corn, cassava, or yams.  Tuwo, Iyan, and Fufu, are all popular and filling staples. Ground nut stew, Nigerian spicy fish stew, pepper and leafy vegetable soups like Nigeria.

      South Korea – Bulgogi and Kalbi Barbecue

South Korean food is a joyous display of dainty salads and condiments along with a selection of grilled masterfully marinated tender meats, herbs, and vegetables.  Bulgogi Korean BBQ is thin slices of marinated sirloin seared and then sometimes wrapped in a lettuce leaf with raw garlic, a few chili pastes, and a chopstick full of kimchi.  Kalbi is a greasier delicious exploding version of Korean style short ribs.

Group C

      England – Bangers’n'Mash, Roast Dinner

Though English food is not known for its vibrant and spice-licious flavors, locals are still passionate about a number of classic dishes.  Banger’n'Mash is comprised of mashed potatoes below a couple of traditional sausages and sometimes doused in gravy.  A traditional roast dinner consists of slowly cooked potatoes, roast beef, some vegetables, and possibly Yorkshire pudding.

   Slovenia – Goulash

Slovenian cuisine is a fusion of Mediterranean, German, Austrian, Hungarian, and Italian foods. There is often heavy cream involved in the production of Slovenian favorite dishes.  Soups and various forms of goulash are quite popular and stocked full of vegetables, mushrooms, and barley.  Ocvirkovca is a flaky traditional bread torn off in pieces and eaten with dishes like goulash.

   United States – The Cheeseburger

The United States has taken a world of cuisine and modified a lot of it to accommodate an American version and taste.  That being said, almost all forms and styles of food from around the world can be found in the United States.  Hamburgers, cheeseburgers, American pizza, and doughnuts, are a few of the everlasting selection.

   Algeria – Berber Couscous, Roasted Lamb

Located in Northern Africa, Algeria was blessed with a fusion of Mediteranian, Middle Eastern, and African cuisines, all merging together.  Lamb and fish curries, roasted lamb (Mechoui), and spicy lamb sausage (Merguez), are usually partaken of with flatbread or Algerian couscous.

Group D 

  Germany – Bratwursts and Sauerkraut

Beef, pork, and chicken, are extremely popular meats in Germany, and they are all eaten in abundance.  Sausages of every form, shape, size, and taste, are all important in Germany and bratwursts have spread to grilling parties around the world.  A great diversity of bread and rolls accompany almost all meals.  Don’t forget a healthy dosage of sauerkraut pickled cabbage!

   Serbia – Pljeskavica

Pljeskavica, also known as the Balkan Burger, is a Serbian food of minced meat mixed up with a handful of spices and then grilled in patty form. Apparently, the Balkan Burger could be so good that its taste can unite people!  Sarma is another dish that consists of rice and minced beef encased in a cabbage roll-up. Roasted meats, cheeses, and breads, are all important parts of dining in Serbia.

   Australia – Aussie Barbie

Yeast extract made into a dark paste, spread onto toast, bread, or biscuits, and called Vegemite, is an Ausralian delicacy.  Barbecued meat is also taken quite seriously in Australia.  Lamb, beef, sometimes Kangaroo, prawns and other forms of seafood are all popular items for the Barbie!

   Ghana – Jollof Rice

Jollof rice is an essential and delicious part of the West African diet and is fundemental in Ghana.  Rice is mixed with meat or chicken, tomato sauce, chili pepper, some onions, ginger, nutmeg among other spices, and then cooked up altogether in a single pot.  The result is an ultra fragrant all-in-one meal of a dish.  A few fried plantain bananas go well with the Jollof rice for super satisfaction.

Group E

Netherlands – Dutch Cheese

Holland is world famous for their exquisite Dutch cheese making skills.  From gouda to edam, cheeses are aged to perfection and extremely tasty.  Cheese is often eaten with delicious crusty bread.  Ever heard of Heineken? it’s a pretty popular beverage around the world and I’m sure quite a lot will be drunk in South Africa 2010. 

   Denmark – Smørrebrød, Frikadeller

Denmark is known for it’s open faced sandwiches called Smørrebrød.  A hearty piece of fresh rye bread is spread with a layer of butter and then topped with an assortment of cold cuts, vegetables, seafood, cheese, or spreads.  The resulting sandwich is artfully crafted to look appealing and fully decorative.  Frikadeller are Danish style meatballs made with minced meat, eggs, milk, onions, bread, and salt and pepper.

   Japan – Sushi

The pleasing cuisine of Japan is popular and now trendy worldwide.  Raw fish is sliced thinly in its purest form and displayed artufully before being dipped into wasabi soy mixtures.  Variations of rolled sushi with Japanese sushi rice, a bit of raw fish, a few sprigs of vegetables, and sprinkled with furikake, are all Japanese culinary gems.  Japan also has an amazing amount of cute and ever evolving niblets to snack on, like onigiri rice balls, bento boxes, gyoza, takoyaki, and tonyu doughnuts. 

     Cameroon – Fufu and Ndole

Ndole is considered the national Cameroonian fooddish.   It is a meat or fish stew cooked with bitter leaves and nuts.  Fufu is one of the staple and most filling dishes in Cameroon.  It is a thick paste or mush, usually made from cassava, yams, or corn.  The mush can be handled with the hands and bite sized pieces can be dipped into stews or gravies.

Group F 

     Italy – Pasta and Sauce, Gelato

From the diverse pasta dishes to evolving pizzas, Italian food has permeated countries around the world.  In it’s simplest form, Italian food is made with fresh ripe ingredients and lots of herbs. Apparently the Italians brought along their own supply of pastas to South Africa!  Italian delicately made ice cream known as Gelato is a sure way to please any female worldwide. 

   Slovakia – Bryndzove Halushky

Slovakian cuisine is different from region to region though most of it has been influenced by Hungarian and Austrian food.  One of the national and typical Slovakian dishes is called Bryndzove halushky.  It consists of potato flour chunks (similar to gnocchi) cooked in a gravy of sheep cheese and eaten with bacon pieces or smoked fat. 

   Paraguay – Mandioca,

Eating Mandioca also known around the world as cassava is mandatory in Paraguay with almost every meal.  The starchy potato like substance is boiled and eaten with a collection or stews.  Locro is a traditional stew made from corn and sopa Paraguaya is a bread made from corn flour and cheese.

     New Zealand – Lamb, Māori potato

When thinking of New Zealand one might immediately be drawn to the famous lamb that roams the green hills.  Lamb chops with mint sauce is an entree to remember in New Zealand.  Another cuisine that resides in New Zealand lies with the traditional Māori people.  The cuisine includes kumara sweet potatoes and Māori purple potatoes cooked in various bush herbs and spices. 

Group G

     Brazil – Rice and Beans, Feijoada, Churrasco

Brazilian food‘s diversity is almost as big as the country itself.  The combination of rice and beans is a basic dish, but still ever so popular and made with highly delicious ingredients in Brazil.  Feijoada is a stew made with black beans, pork, beef, and onions. Like many South American nations, Brazil is also knowledgeable about grilled meat known as Churrasco. 

   Portugal – Bacalhau

Portuguese food is a Mediterranean style culinary mixture utilizing a series of spices, herbs, and olive oil.  Bacalhau, preserved and salted cod fish, is one of the unofficial national Portuguese foods that is commonly available.  Grilled seafood is found at almost all restaurant and dishes like Arroz de Marisco (rice and seafood) are vibrant dishes to partake of.

      Cote d’Ivoire -Fried Bananas, Kedjenou

Aloko or fried bananas are ever present in the Cote d’Ivoire style cuisine.  Slightly sweet plantain bananas are cooked in oil until golden brown and served with meals or just for snacks.  Kedjenou is a delicious chicken and vegetable stew slowly cooked with only a little liquid to emphasize the chicken flavor.  Fufu like in much of West Africa is a very common starch filler.

   North Korea – Cold Noodles

GalbiJim expresses that the big difference between North Korean and it’s well known South Korean neighbor in the realm of food, deals with the selection of cold noodles in the north.  Mul Naengmyeon is one of the most popular noodles dishes made with sweet potato flour and served in a soup with cucumbers and beef. 

Group H

   Spain – Paella

A Spanish paella

 originates from Valencia and though there is an extensive list of Spanish foods and cooking techniques, it has become symbolic as a national dish of Spain.  There are many variations of  the paella, but most consist of white rice, vegetables, a form of meat or seafood, and mild seasoning, all unified in a single pan.  

   Switzerland – Rösti

Rösti is considered as one of the national dishes of Switzerland.  Grated potato mixed with salt and pepper is fried in butter or oil in the form of a patty.  Bacon, cheese, herbs, and other ingredients are also sometimes added to the rösti for extra tastiness. With a world high reputation, a flavor that will melt someone's heart, and texture that’s smoother than silk, Swiss chocolate is famed around the world. 

   Chile – Churrasco Completo

Meat, avocados, and crusty loaves, are three foods that Chileans are passionate about.  A combination of all three, plus a few added extras like tomatoes, sauerkraut, and some special sauce, forms the basis of the famous Chilean Churrasco Completo.  This is an all-in-one massive sandwich meal-deal where bread is the least used ingredient. 

      Honduras – Plato Tipico, Beleada

Honduran cuisine is an agglomeration of South American, Spanish, and African foods.  Meat, seafood, corn, beans, tortillas, and plantains, are all Honduran specialities and sources of nutrition. A plato tipico or typical plate of food consists of barbecued beef, pork sausage, beans, rice, plantains, a small salad, and cheese.  A beleada is a Honduran tortilla filled with mashed beans, salty cheese, and various creams.

Enjoy and your prediction of the Cup final and your voting on the top position of World Cup Cuisine!

From the Editor: Cuisine & Culture obtains its materials both online and off line with sources omitted for reason of simplicity but can be provided upon request. Certain materials come in languages other than English that Cuisine & Culture renders into English to the best of its ability. Cuisine & Culture is not in a position to verify the veracity of the materials provided herein. Reader’s discretion is kindly advised.

A Special Acknowledgement of Thanks from Cuisine & Culture

Cuisine & Culture wishes to express its heartfelt thanks to Kevin Wambura of the ITS team here at UNON in Nairobi and Yawtsong Lee, a veteran interpreter at UN headquarters, now retired, for their technical advice and assistance and is hereby extremely pleased to retain them as Technical Advisors to Cuisine & Culture.