# data[].attributes.body
Domoda is the national dish of Gambia, a peanut stew made with or without meat and served over fluffy rice. If meat is used in the dish, it is usually beef, bushmeat, or chicken. If Domoda is made without meat, any available vegetables can be added into the stew, usually pumpkins and sweet potatoes. The vegetarian version is more popular than the meat version because meat is quite expensive in Gambia. The peanut sauce is rich and flavorful, consisting of ground peanuts, tomato paste, and fresh tomatoes mixed with onions or chili peppers. Filled with visually appealing, vibrant colors of the vegetables served over white rice, this hearty dish is believed to taste even better when reheated the next day.

# data[].attributes.body
We combined two of Louisiana's favorite ingredients—shrimp and okra—into one incredible po'boy sandwich. Recipe developer Ann Taylor-Pittman came up with a genius way to make fried okra perfect for a po'boy sandwich. She smashes and flattens the okra pods with a meat mallet or rolling pin, which creates more surface area for breading and makes them more tender and easier to fit into a roll, once they've been fried. You'll love the crunchy fried shrimp and okra as much as the tangy sauce, which is made with a few simple pantry ingredients like Creole mustard and Worcestershire sauce.

# data[].attributes.body
You’ll know if you’ve had jerk chicken before; it’s just that good. As one of the archetypal Caribbean foods, jerk chicken has earned its great-tasting reputation.

It’s a fairly simple dish—chicken doused in spices and hot peppers and slow-cooked over pimento wood branches—but it’s truly an art form and requires a lot of patience. Every spot serving this classic dish will have their own unique recipe for the exact spice blend that goes into the mix.

# data[].attributes.body
This creamy, soupish stew is so clearly Flemish there’s no French-name equivalent. Sure, fish, butter, and eggs doesn’t sound like a winning combination, but don’t judge by appearances. The dish, which originates from Ghent, has serious clout—it dates back to the Middle Ages, and counts Holy Roman Emperor Charles as one of its first fans—although today you’re more likely to find it made with chicken than fish. And because this is Belgium, beer is often added, too.

# data[].attributes.body
Surely, the most epic cheese there is. That’s why it makes our top choice of traditional Swiss food you need to try. Fondue is a Swiss melted cheese dish served in a communal pot over a portable stove heated with a candle or spirit lamp and eaten by dipping bread into the cheese using long-stemmed forks.

# data[].attributes.body
Are you sensing a theme developing? Many authentic Quebec dishes trace their origins back to the harder times, when you had to make do with what you had. Over time, locals grew to love and appreciate these meals more than any delicacy. Case and point, poor man’s pudding. Dating back to the Great Depression, this pudding is made from a series of very basic ingredients: sugar, flour, cream, stale bread (now, often white cake) and an absurd amount of syrup. The spongy, sweet result is, truly, worth a visit to Quebec all its own. You can find this great dessert in any authentic French-Canadian restaurant, and even in bigger chains like St-Hubert.

# data[].attributes.body
Crêpes are thin, paper-like pancakes that have long been common throughout France and Belgium. They arrived in Quebec with French explorers but are often slightly thicker in Canada than their European counterparts. Quebecois crêpes are traditionally made with milk, flour, and eggs and cooked on a billig before being transformed into both savory meals and sweet desserts.