Appam

Hoppers, or Appa, are bowl-shaped pancakes made from fermented rice flour and coconut milk, known for their crisp edges and soft, spongy center. They hold a special place in Sri Lankan cuisine, often enjoyed at breakfast or dinner, sometimes accompanied by sambol or curry, reflecting the island’s reliance on rice and coconut.

Attiéké is a traditional Ivorian dish made from fermented cassava grains that are grated and steamed to a couscous-like texture. It is a staple side dish in Côte d'Ivoire, often served with grilled fish, spicy sauces, or vegetables, reflecting the coastal culinary heritage of the region.

Canjeero is a spongy, pancake-like flatbread commonly eaten in Somalia for breakfast. It has a slightly sour taste due to fermentation and is typically served with honey, ghee, or savory stews, embodying a staple of Somali morning meals and social gatherings.

Challah is a traditional braided bread characterized by its slightly sweet flavor and soft, fluffy texture. It holds deep cultural significance in Ashkenazi Jewish communities, often enjoyed during Sabbath meals and Jewish holidays as a symbol of sanctity and celebration.

Dal Bhat is a traditional Nepali meal consisting of steamed rice (bhat) and lentil soup (dal). It is a staple food in Nepal, known for its comforting, nutritious qualities and is often accompanied by vegetable curries and pickles, reflecting the agricultural lifestyle of the region.

Rakfisk is a traditional Norwegian dish consisting of fermented trout, typically served sliced and eaten without cooking. It has a strong, pungent flavor and is culturally significant as a preserved fish delicacy enjoyed especially in the winter months and during festive occasions.