Taste Match — Cuisine World

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• Caldo verde (Portugal) — Caldo verde comes from northern Portugal and is often served with a slice of chouriço.
• Pastel de nata (Portugal) — Pastéis de nata were first made by monks at the Jerónimos Monastery in Belém, Lisbon.
• Bacalhau à Brás (Portugal) — People say there are over 365 ways to cook bacalhau, almost one for every day of the year.
• Arroz doce (Portugal) — Arroz doce is a Portuguese party classic, and the cinnamon on top is often drawn in patterns.
• Grilled sardines (Portugal) — Grilled sardines are the star of the June festivals in Lisbon, especially around Saint Anthony's day on 13 June.
• Bifana (Portugal) — A bifana is a roll with thin slices of marinated pork, a classic Portuguese snack.
• Codfish cakes (Portugal) — Codfish cakes are shaped into ovals with two spoons, a trick every Portuguese grandmother knows.
• Açorda (Portugal) — Açorda from Alentejo turns stale bread into a warm meal, so nothing goes to waste.
• Spaghetti with tomato (Italy) — Pasta water should be as salty as a little sea, so the pasta tastes good all the way through.
• Pizza Margherita (Italy) — Pizza Margherita is said to be named after Queen Margherita, and its red, white and green match the Italian flag.
• Risotto (Italy) — Risotto rice, such as arborio, has lots of starch that makes the dish creamy as you stir.
• Tiramisù (Italy) — Tiramisù means “pick me up” in Italian.
• Lasagne (Italy) — Lasagne is layers of flat pasta, and the dish is often linked to Emilia-Romagna, especially Bologna.
• Bruschetta (Italy) — Bruschetta comes from the Roman word bruscare, “to roast over coals”.
• Caprese salad (Italy) — Caprese salad is named after the island of Capri and shows the three colours of the Italian flag.
• Minestrone (Italy) — Minestrone changes with the seasons: whatever vegetables are fresh go into the pot.
• Sushi rolls (Japan) — The word sushi refers to the vinegared rice, not only to raw fish. Many sushi has no fish at all.
• Onigiri (Japan) — Onigiri are perfect for lunch boxes and picnics. The nori is often added last so it stays crisp.
• Miso soup (Japan) — Miso is made by fermenting soybeans with salt and a mould called koji.
• Ramen (Japan) — Ramen came to Japan from Chinese noodle dishes, and every region now has its own broth.
• Tamagoyaki (Japan) — Tamagoyaki means “grilled egg” and is cooked in a rectangular pan.
• Okonomiyaki (Japan) — Okonomiyaki means “grilled as you like it”, so the toppings are your choice.
• Tempura (Japan) — Tempura batter is made with cold water and barely mixed, so it stays light and crisp.
• Matcha (Japan) — Matcha is a fine powder of shade-grown tea leaves. You whisk it into the water instead of steeping it.
• Tacos (Mexico) — A taco is any filling folded in a tortilla, so there are as many tacos as there are cooks.
• Guacamole (Mexico) — The word guacamole comes from the Nahuatl ahuacamolli, “avocado sauce”.
• Quesadilla (Mexico) — A quesadilla is a tortilla folded around melted cheese. The filling changes from region to region.
• Salsa roja (Mexico) — Most of a chilli's heat sits in the white inner ribs and seeds, not in the green skin.
• Tamales (Mexico) — Tamales are steamed in corn husks, a way of cooking that is very old in Mexico.
• Elote (Mexico) — Elote is corn on the cob sold by street vendors, often with cream, cheese, chilli and lime.
• Refried beans (Mexico) — Beans and corn eaten together give a good mix of nutrients, which is why they are at the heart of Mexican food.
• Churros (Mexico) — The star-shaped nozzle gives churros their ridges, which makes them extra crispy.
• Dal (India) — Dal means both the dried split pulse and the dish made from it.
• Chapati (India) — Chapati is made with whole-wheat flour called atta and cooked on a flat pan called a tawa.
• Basmati rice (India) — Basmati means “full of aroma”, and its long grains stay separate when cooked.
• Samosa (India) — A samosa is a filled triangle of pastry, most often with spiced potato and peas.
• Raita (India) — Raita is yoghurt with vegetables, and its coolness balances spicy dishes.
• Masala chai (India) — Masala chai means “spiced tea”: ginger, cardamom and other spices are simmered with tea and milk.
• Vegetable curry (India) — Sizzling whole spices in hot oil at the start, called a tadka, releases their aroma into the whole dish.
• Mango lassi (India) — Lassi is a cooling yoghurt drink that is very popular in Punjab.
• Tagine (Morocco) — A tagine is both the dish and the clay pot with a cone-shaped lid that brings the steam back down to the food.
• Couscous (Morocco) — Couscous is made of tiny balls of semolina, and in Morocco it is traditionally the Friday family meal.
• Mint tea (Morocco) — Pouring mint tea from a height makes foam and is a sign of welcome.
• Harira (Morocco) — Harira is the soup families traditionally use to break the fast at sunset during Ramadan.
• Zaalouk (Morocco) — Zaalouk is a cooked aubergine and tomato salad, often served as a starter with bread.
• Msemen (Morocco) — Msemen is a layered square pancake eaten at breakfast with honey or butter.
• Orange salad (Morocco) — Oranges with cinnamon is a refreshing Moroccan classic that needs no cooking at all.
• Briouats (Morocco) — Briouats are small pastry parcels with sweet or savoury fillings, either fried or baked.
• Crêpes (France) — In France crêpes are eaten on La Chandeleur, on 2 February.
• Jambon-beurre (France) — The jambon-beurre is one of the most popular sandwiches in France.
• Ratatouille (France) — Ratatouille comes from the south of France and is a summer dish full of vegetables.
• French omelette (France) — A classic French omelette is soft and pale, not browned, and cooks in under a minute.
• Croque-monsieur (France) — Croque-monsieur means “crunch, mister”: a toasted ham and cheese sandwich.
• French onion soup (France) — Onions must cook slowly to turn sweet and golden, which takes patience.
• Quiche Lorraine (France) — Quiche Lorraine comes from the Lorraine region in north-east France.
• Chocolate mousse (France) — Whisked egg whites trap air bubbles, and that is what makes the mousse so light.