Jamaica has a method of marinating meat that’s made with allspice and Scotch bonnet peppers. Its name is thought to come from Spanish, derived from the Peruvian term “charqui” for air-dried strips of meat.
The chicken is grilled over a flame that results in aromas and flavors that are smoky and spicy.
This simple yet beloved plate of masked potatoes, kale, milk, and butter was eaten in Ireland at any time of the year, usually with the addition of boiled ham.
There are even songs about it, that's how relished colcannon is. It's also the traditional Irish Halloween dish.
Jollof rice, West Africa
This West African dish has its roots in Nigeria, Senegal, and Ghana. Some versions have extra spices to give it a more fiery taste.
Ghanaians prefer to use basmati rice rather than the traditional long-grain rice. We can't possibly say which is better but this one-pot dish must be delicious!
Chicken Kiev, Russia
Chicken breasts that have been crumbed and stuffed with garlic sauce inside make this dish not only well-known but also eaten all over the globe. The dish was named after the capital of Ukraine, but we're still not sure about its exact origins.
Chicken Kiev has an altogether more illustrious heritage, with lots of Russian chefs were trained in France and Ukraine at a time when French cuisine was extremely fashionable among the bourgeoisie in Moscow and St Petersburg.
Praised as the "great chief o the puddin'-race" by Robert Burns, the savory meat pudding of sheep's offal with grease, grains, onion, and spices are boiled in a bag and eaten to celebrate Burns Night. Haggis is traditionally served with tatties and neeps, or as we like to call them, turnips, and mashed potatoes.
The perfect food to fend off the wintertime cold.