Mouthfuls to eat the world

Lunchtime at the orphanage and school in Kenya.

If we listen carefully, food can tell us many things about the countries we visit. The flavors, textures, smells... tell us about landscapes, ways of life and even religious beliefs. because we believe that cultural immersion is an important part of a solidarity trip, we invite you to travel around the world in 5 countries through its culinary delights.

1. Nepal and India: momo

Walking through the villages of Nepal and even in some cities in northern India, it is very rare not to stumble upon a momo street stall. It is a simple dumpling made from barley flour and water stuffed with vegetables, chicken, buffalo (yak) and even cheese and steamed. The secret ingredient of this little delicacy is a hearty mix of spices, so characteristic of this part of Asia.

The momos give us some curious facts about Tibetan culture. For example, they tell us that, while Buddhist cuisine is usually vegetarian in order to maintain the precept of ahiṃsā (non-violence), Tibetan Buddhism sees vegetarianism as unnecessary.

Tibetan refugees who fled China began setting up momo shops in northern India. The momos attracted a lot of attention from the Indians because they had nothing to do with your typical fritters. Today it is one of the most widespread fast food dishes in the region, so much so that its influence has reached as far as Nepal.

Momos are the most widespread fast food in Nepal.

2. Kenya: Mukimo 

It is a typical dish of the Kikuyus tribe, and it is made of corn, peas and mashed potatoes. “It is usually served with stewed meat and it is quite tasty,” says Mónica Herreras from Tumaini, who lived in Lamu (Kenya) for a year.

Although Mukimo comes from the central part of Kenya, today the rural communities that have migrated to Nairobi have spread it in the capital. Why has it become so popular? One of the reasons may be because in Nairobi eating is a social act, and the guest list at home is usually long. If you see a well-known person on the street, it is rude not to invite them to lunch or dinner, and they will bring one or two more friends. Mukimo is the ideal dish to cook in large quantities and, thus, always have the food ready if guests arrive at the last minute.

The mukimo, accompanied by meat, is a good resource for the guests.

3. Thailand: Pad Thai 

It is a plate of rice noodles with eggs, fish and tamarind sauce and any combination of bean sprouts, shrimp, chicken, or tofu, garnished with chopped peanuts and coriander.

The Pad Thai is one of the richest, most popular and cheapest meals of Thai food. It became the Thai national dish. during world war II, when the country's economy was heavily dependent on the export of rice. Prime Minister Luang Phibunsongkhram promoted the development of these noodles to have more cereal available for foreign trade.

Rice noodles have been popular in Thailand since World War II.

4. Peru: filled cause

Although the star dish of Peruvian cuisine is ceviche, there are many others that deserve a place in this post. One of them is the causa rellena, elaborated on the basis of Peruvian yellow potato, lemon, chili pepper, lettuce, boiled egg, avocado and black olives. It can be served with chicken, tuna or seafood.

The Lima cause has been preparing in Peru for thousands of years, since comes from pre-Columbian peoples, whose base ingredient was the yellow potato. The popular saying "More Peruvian than the potato" gives us an idea of the cultural and social significance of this delicious starter.

The Lima cause can be chicken, tuna or even shellfish.

5. Indonesia: Nasi Goreng

Is about fried rice with soy sauce, fried egg, fried chicken and satay (pieces of meat put on a bamboo skewer or coconut bones, which are grilled over coals). It is the national dish of Indonesia and does not understand social classes, since it can be eaten in a luxury restaurant as well as in a street food stall.

Its origins are clear: it began to prepare because fried rice prevented the spread of dangerous microbes, especially when there were no refrigeration systems. The Nasi Goreng explains how in Indonesia food is a precious commodity and is not thrown away the first time. It is usually served at home for breakfast and is made with leftover rice from the previous night's dinner.

NasiGoreng street stalls are popular throughout Indonesia.

And you who like to travel so much, What is the best dish you have tried in a Southern Country?