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A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France. It contains a particular ingredient that is produced locally, such as a paprika grown in the European Pyrenees. It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations. It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. National dishes are part of a nation's identity and self-image. During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals. Some countries such as Mexico, China or India, because of their diverse ethnic populations, cultures, and cuisines, do not have a single national dish, even unofficially. Furthermore, because national dishes are so interwoven into a nation's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish. Latin American dishes In Latin America, dishes may be claimed or designated as a plato nacional, although in many cases, recipes transcend national borders with only minor variations. Preparations of ceviche are endemic in Peru and Ecuador, while a thin cut of beef known as matambre is considered close to being a national dish in Paraguay. Stews of meat, plantains, and root vegetables are the platos nacionales of several countries in Central America, South America, and the Caribbean: Colombian ajiaco, as well as the sancocho of the Dominican Republic, Colombia, and Panama, are examples of platos nacionales. Janer (2008) 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; she states that cuisine does not respect national and geopolitical borders. The identification of Latin American national dishes is stronger among 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 necessarily part of the everyday cuisine of city dwellers. In expatriate communities, the dish is strongly reclaimed in order to retain the sense of national identity and ties to one's homeland, and is proudly served in homes and restaurants. By this show of national identity, the community can resist social pressures that push for homogenization of many ethnically and culturally diverse communities into a single all-encompassing group identity, such as Latino or Hispanic American. By country This is not a definitive list of national dishes, but rather a list of some foods that have been suggested to be national dishes. A Afghanistan: kabuli palaw Albania: tavë kosi, flia Algeria: couscous, rechta Andorra: escudella i carn d'olla Angola: moamba de galinha Argentina: asado, empanada, matambre, locro Armenia: khorovats, harisa (not to be confused with the North African pepper paste harissa) Australia: roast lamb, meat pie, pavlova, Vegemite on toast Austria: Wiener schnitzel Azerbaijan: dolma B Bahamas: crack conch with rice and peas Bahrain: kabsa Bangladesh: Rice and fish (particularly ilish) Barbados: cou-cou and flying fish Belarus: draniki Belgium: frites (particularly served with mussels or steak), carbonade flamande, waterzooi, chocolate mousse Belize: rice and beans Bhutan: ema datshi Bolivia: salteñas Bosnia and Herzegovina: Bosnian pot, ćevapi, burek Botswana: seswaa Brazil: feijoada Brunei: ambuyat Bulgaria: Shopska salad, banitsa Burundi: boko boko C Cambodia: fish amok, num banhchok, samlar kako Cameroon: ndolé Canada: poutine, Kraft dinner, butter tarts Cape Verde: cachupa Chile: empanada, pastel de choclo, marraqueta. China: Peking duck, crayfish hot pot, dumpling, malaxiangguo, dim sum, kaolengmian, tanghulu Colombia: ajiaco, bandeja paisa Comoros: Langouste a la vanille (vanilla lobster) Democratic Republic of the Congo: poulet à la moambé Republic of the Congo: poulet moambé Costa Rica: casado, chifrijo (chicharrón or deep fried seasoned pork pieces served with beans, usually red or black beans), white rice and pico de gallo (it may be served with avocado and/or corn chips), gallo pinto, olla de carne (stewed beef soup with a variety of vegetables). Croatia: zagorski štrukli Cuba: ropa vieja Cyprus: souvla, kleftiko, trachanás Czech Republic: vepřo knedlo zelo (Roast pork with dumplings and sauerkraut), svíčková D Denmark: stegt flæsk, smørrebrød Dominica: mountain chicken (historical), callaloo Dominican Republic: La bandera (rice, beans and meat) E Ecuador: encebollado, guatitas, fanesca Egypt: ful medames, kushari, molokhiya, taʿamiya El Salvador: pupusa Eritrea: zigini with injera Estonia: kama Ethiopia: doro wat with injera F Fiji: Fiji kokoda (Fijian ceviche) Finland: rye bread, karjalanpaisti, lohikeitto France: escargot, pot-au-feu, beef bourguignon, blanquette de veau, steak frites, baguette, cassoulet, cheese, crêpe, crème caramel, croissant, poule au pot (historical) G Gabon: poulet nyembwe The Gambia: domoda Georgia: khachapuri Germany: schnitzel, schweinshaxe, bratwurst, sauerbraten, döner kebab, currywurst, eisbein with sauerkraut Greece: horiatiki, moussaka, fasolada souvlaki, gyros, magiritsa, kokoretsi Grenada: oil down Guatemala: pepián Guyana: pepperpot and chicken curry H Haiti: griot, soup joumou Honduras: baleada Hong Kong: pineapple bun, dim sum Hungary: goulash I Iceland: lamb, hákarl India: While India has no official national dish, khichdi is often considered one. Indonesia: nasi goreng, tumpeng, satay, soto, rendang, gado gado Iran: abgoosht, chelo kabab, ghormeh sabzi Fesenjan Iraq: masgouf, dolma, Iraqi kebab, quzi Ireland: breakfast roll, Irish stew Israel: falafel (served in pita), Israeli salad, shakshouka, meorav Yerushalmi, sabich, Israeli couscous Italy: pasta, pizza Ivory Coast: atcheke J Jamaica: Ackee and saltfish, jerk chicken Japan: sushi, Japanese curry, ramen, tempura, wagashi, sashimi, miso soup Jordan: mansaf K Kazakhstan: beshbarmak Kenya: ugali with sukuma wiki, githeri, chapati, nyama choma Korea, North: raengmyŏn, kimchi Korea, South: kimchi, bulgogi, bibimbap, jajangmyeon, bingsu, Tteokbokki Kosovo: flia Kyrgyzstan: beshbarmak L Laos: larb/laap, sticky rice, tam mak hoong Latvia: layered rye bread, sklandrausis, Jāņi cheese Lebanon: kibbeh, tabbouleh Liechtenstein: käsknöpfle Lithuania: bigos, cepelinai, šaltibarščiai Luxembourg: Judd mat Gaardebounen M Madagascar: romazava Malawi: cha.... 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