Chow Down on the Best Street Grub
Forget that overpriced restaurant you were planning on visiting during your travels, one of the best ways to experience a different culture is by immersing yourself in the bustling crowds and chowing down on some local street food.
We’re not talking about a simple snack between meals here; these authentic, cheap and sometimes surprising culinary delights sold on the street will leave you feeling full and ready to explore the hidden depths of any city.
BUNNY CHOW IN SOUTH AFRICA
There are in fact no rabbits in Bunny Chow, the Indian delicacy which was created in Durban in the 1940s and has since spread throughout South Africa.
The filling and spicy dish consists of a half or a quarter loaf of hollowed out bread, containing curry and a filling of your choosing; chicken, mince, mutton, lamb or kidney beans. It even turns into a parcel you can carry with you on your way through the teeming streets.
CEVICHE IN PERU
Fish lovers will be right at the front of the queue for Ceviche, seen by many as the national dish of Peru.
The main ingredient is raw fish, fresh from the Pacific Ocean just off Peru’s coast, which is marinated in lime juice, salt and chili, giving it a subtle flavour and chewy consistency.
Try your Ceviche with onions, sweetcorn or avocado for a taste sensation.
SIMIT BREAD IN TURKEY
Turkey isn’t just about kebabs; on street carts throughout the country you can buy Simit Bread, the breakfast that will keep you going all day long.
It is baked into a large ring shape and covered in sesame seeds, and although it can differ slightly by region, you can expect the same delicious chewiness and nutty taste. It also goes down a treat with a cup of Turkish tea.
JERK CHICKEN IN JAMAICA
Jerk chicken is a dish you’ve probably heard of before, but you’ve not experienced the real deal until you’ve bought it from a smoky jerk hut.
The meat on the bone is rubbed with a spicy marinade of thyme, ginger, spring onions, allspice and scotch bonnet chillies, and then left overnight to absorb the flavours, before being cooked over pimento wood for a smoky flavour.
The first bite reveals nicely crisp skin and rich flavours, and you’ll be lost in the thralls of this Jamaican delicacy by the second bite.
HALO-HALO IN THE PHILIPPINES
This smorgasbord of flavours and textures provides the best way to cool down on a hot summer day in the Philippines.
The name Halo-Halo translates as ‘mix-mix’ and that’s not surprising when you consider the plentiful ingredients. The main components are shaved or crushed ice and milk, but it also contains sweet preserved beans, coconut, jackfruit, pounded dried rice and much more.
You can add and remove ingredients to suit your preferences, but don’t take out too much because it’s strangely delicious.
CHILI CRAB IN SINGAPORE
No visit to Singapore is complete without a portion of chili crab, served at one of the many hawker centres in the small city-state.
Believed to be the invention of Cher Yam Tian and first sold at her pushcart in the 1950s, it is made by stir frying a whole crab in a sweet and sour sauce consisting of eggs, tomatoes and, of course, chili.