If you pride yourself on being a foodie, you’ll appreciate these local tips.
These days, you can open your favourite food delivery app and sample almost any cuisine. While dishes from around the world are just a bite away, nothing can top the experience of enjoying food and drink in the country of its origin. So, the next time you find yourself (and your taste buds) in one of the destinations below, do yourself a ‘flavour’ and listen to these local recs from Intrepid leaders who know their home dishes better than most.
Vietnam
Noodle lovers might be tempted by goose mixed glass noodles (bun ngan) in Vietnam. Glass noodles are made from mung beans or sweet potatoes and are great for soaking up all the delicious flavors in Asian dishes.
Vuong Truong believes visitors will be delighted by this dish, thanks to the combination of ‘tender, savory goose meat and the light, slightly chewy texture of the glass noodles.’ A sweet broth ties the meat and carbs together, giving you something satisfying to slurp on. Vuong also explains that not many tourists know about it – so you can show off your culinary knowledge by introducing these noodles to your friends.
China
Chinese food is one of the most popular cuisines in the world, so it’s likely that you’re already au fait with the classics. While Peking duck is now widely available (and thank goodness for that), Long, a leader from China, insists that travellers should still try it when visiting Beijing. Sure, this crispy Chinese classic has popped up in restaurants worldwide, but nothing quite beats experiencing it in its home city. If you’re a fan of rich and savory flavors, Long confidently asserts that you won’t be able to refuse it.
Nepal
For Phurba Sherpa, a leader from the Solukhumba district of Nepal, momos are a must. He describes this popular dumpling dish as a ‘dough wrapper filled with minced meat or vegetables, then steamed or fried’ and adds they are easily found at street food markets. Sherpa is also a fan of dal bhat, which literally translates to steamed rice (bhat) and lentil soup (dal). ‘It’s a very common food that Nepalese people have twice a day,’ he explains, pointing out that this is because it’s a ‘balanced and nutritious meal’. You can have a go at making this locally loved lunch and dinner at a cooking class in Kathmandu.
Egypt
If you’re planning a trip to Egypt, Amr Zaki suggests adding koshary to your must-try list of foods. As Egypt’s national dish, it’s a good representation of the country’s cuisine. Amr notes how koshary will appeal to a various range of palates. ‘It’s a mixed vegetarian dish with rice, macaroni, lentil, fried onion, tomato sauce and vinegar.’ The combination of tomato sauce and vinegar gives the meal a sweet and tangy flavour. Mixing grains is a common practice in many places and often results in food that’s bursting with texture and flavour (think malty, multigrain bread), so trust the experts and grab a plate on the Egypt Adventure trip.
South Africa
South African leader Shimane Lekoto’s favourite regional speciality is mopane worms. ‘They are large edible caterpillars found in the warmer regions of Southern Africa,’ he explains. ‘They can be cooked with onions, tomatoes and spices to make a nice relish’ but they are typically soaked and then ‘fried until they are crunchy.’ As well as their great taste, Lekoto cites the worm’s high protein content as a compelling reason to try them – and adds that you can ask your chef to prepare them for you on the Okavango Experience or Kruger to Vic Falls trips.
Kenya
If you love a summer barbecue, then Raymond Maina’s Kenyan suggestion will be right up your street. ‘Nyama choma is centred around one thing: grilled meat.’ Raymond explains this recipe ‘often features goat or beef and is served with zesty sauces.’ You can soak up the sauces with ugali, another Kenyan staple made from cornmeal and hot water. ‘It’s a starchy side dish that accompanies almost every Kenyan meal, similar to couscous in Moroccan cuisine.’ Travellers are taught how to prepare both during a cooking class on the Kenya Wildlife Safari.
Italy
Your list of what to eat in Italy must be popping already, but there’s always room for more sweet treats. And Matteo Giusti, a leader from Italy, has the perfect one to try – ciambelline al vino.
You might not have heard of these sugar-dusted, wine-infused crunchy biscuits before but Matteo explains that they are ‘one of the simplest and most loved desserts of Lazio culinary tradition.’ The Lazio region in central Italy is famous for other dishes you might be more familiar with like cacio e pepe and carbonara. You can find a batch of these cookies on lots of Intrepid Italy trips, like Rome to Amalfi or Best of Italy.
Iceland
If you find yourself in Iceland, it shouldn’t be too hard to track down harofiskur, one of our leader’s favourite local delicacies. According to Larus Astvaldsson, ‘Fish jerky (with butter), also known as dry fish or, in Iceland, hard fish’ is a popular snack. ‘This is a snack you can find everywhere, it’s healthy and tasty and the butter is the icing on the cake.’ Larus adds that it’s the perfect food for when you start to feel peckish on your travels as you can grab harofiskur in almost every grocery store or gas station.
Food has the power to show you a whole new side to a place, so embrace the adventure by joining a trip that’s tailored to your tastebuds.
