Rare Local Dishes You’ve never Tried and Worth Traveling For
Ready to eat your way across the globe? Step beyond the usual dishes like pasta and pad thai and explore 15 rare local foods from around the world that are packed with flavor and cultural richness. From Bhutan’s spicy Ema Datshi to Oman’s slow-cooked Shuwa, each dish offers a unique taste and tradition that makes it worth the trip. This blog takes you on a flavorful journey through hidden gem cuisines that you’ve probably never tried, but definitely should.
1. Ema Datshi – Bhutan
Ema Datshi is the national dish of Bhutan, and it’s not just food, it’s a fiery experience. This local dish is made with spicy green chilies and yak cheese, cooked together until it melts into a thick stew. Ema Datshi is served with red rice and eaten in almost every household in Bhutan. The flavors are sharp, creamy, and comforting all at once. The bold taste of the chilies mixed with rich cheese creates a dish unlike anything you’ve tried before. You’ll want to book a flight to Bhutan just to feel that heat and heart in one spoonful.
2. Moqueca – Brazil
![500px provided description: Thinking about food is good food for thought I think I suffer from a severe case of gastronomic xenophilia - a phrase and affliction of my own imagination. And like all imaginary afflictions, I seem to have all the right symptoms. Consider this: - An indecent obsession with food? - The more foreign and untried, the better? - A strong urge to research the cuisine of a place I plan to visit even before reading about what the place has to offer I tell everyone that I have wanderlust; the need to see new places, experience new cultures and meet new people. But who am I kidding? Instead, what I have is gastrolust - the need to taste new cuisines. And on every trip of mine, I seem to fixate on one specialty of the region. On my recent trip to Brazil, it was Moqueca or more accurately, Moqueca Bahiana. Take a look at the picture. Looks a lot like Kaeng Phet Daeng Kai - the Thai red curry; has similar ingredients too. But they are worlds apart (pun intended). Moqueca is mostly eaten with Farofa - a toasted flour mixture that is surprisingly filling. It was Moqueca in Rio and Moqueca in Salvador. This single-item obsession of mine is the same as when I was obsessing about Assam Laksa in Malaysia and Pla Neung Manao in Thailand. I seem to find no cure for it!? ? [#food ,#Brazil]](https://novo-dd-images.s3.amazonaws.com/wp-content/uploads/2025/04/20004229/71349220.jpg)
Moqueca is a traditional Brazilian seafood stew that brings together fish, shrimp, coconut milk, tomatoes, and palm oil. This local dish comes from the coastal regions of Bahia and Espírito Santo, where flavors run deep and bold. Moqueca is slow-cooked in clay pots, allowing all the ingredients to blend perfectly. The result is a thick, rich broth packed with tropical flavor and a hint of spice. The smell alone will draw you in, but the taste will make you stay. Brazil deserves a spot on your travel list for this dish alone.
3. Nsima with Ndiwo – Malawi
Nsima is a staple in Malawi, made from white maize flour stirred into a thick, doughy consistency. This local dish is always served with ndiwo, savory relishes made from vegetables, beans, or meats. Nsima may seem simple, but the preparation is sacred and brings people together. It’s a hands-on meal that’s eaten with the fingers and shared in communal bowls. The texture is soft and comforting, while the relish packs all the flavor. Book a flight to Malawi and discover the beauty of simplicity in every bite.
4. Okonomiyaki – Japan
Okonomiyaki is a savory Japanese pancake loaded with cabbage, pork, seafood, and topped with mayo and bonito flakes. This local dish is especially popular in Hiroshima and Osaka, where street vendors grill it fresh right in front of you. The word means “grilled as you like it,” and true to that, you can customize it with different fillings. The crisp edges, the fluffy center, and the salty-sweet sauce make each bite unforgettable. It’s comfort food that surprises you with flavor and fun. Japan’s culinary adventure won’t be complete without this hidden gem.
5. Fufu and Light Soup – Ghana
Fufu is a dough-like side made from cassava or yams, served with a spicy tomato-based soup full of fish, meat, and fragrant spices. This local dish is deeply rooted in Ghanaian tradition and is eaten with your hands, a sensory experience from start to finish. Fufu is soft, stretchy, and neutral, soaking up all the rich flavors of the soup. The light soup is full-bodied and hits you with heat and aroma in every sip. It’s a soul meal that fills the belly and connects you to the culture. Fly to Ghana and let this dish warm you up inside and out.
6. Kushari – Egypt
Kushari is Egypt’s favorite street food, a mix of rice, lentils, chickpeas, pasta, and crispy onions topped with tangy tomato sauce. This local dish may look chaotic, but the flavors are balanced and satisfying. Each ingredient is cooked separately, then layered together to create a hearty, affordable, and protein-packed meal. The sauce adds a zesty kick, while the fried onions bring crunch. It’s comfort food with history and hustle in every bite. Egypt’s streets aren’t just for sightseeing, they’re for Kushari.
7. Cepelinai – Lithuania
Cepelinai are large, football-shaped dumplings made from grated potatoes and stuffed with meat or cheese. This local dish is beloved across Lithuania for its dense texture and warming effect during cold months. The dumplings are often served with sour cream and bacon bits, adding richness and depth. They’re called “Zeppelins” because of their shape, and they land heavy and satisfying. Bite into one and feel the care that goes into each handmade parcel. Lithuania’s hearty cuisine is reason enough to plan a trip.
8. Laplap – Vanuatu
Laplap is Vanuatu’s national dish, made from grated breadfruit, yam, or taro mixed with coconut cream and baked in banana leaves. This local dish is earthy, smooth, and full of tropical flavors. Once unwrapped, it reveals a soft, starchy texture with hints of smoke from the underground oven. Meat like pork or chicken is sometimes added, creating a more filling version. Laplap is eaten during family gatherings and celebrations. Head to Vanuatu to eat from the land, the fire, and the soul.
9. Tibetan Thenthuk – Tibet
Thenthuk is a hand-pulled noodle soup served hot and fresh in the chilly mountains of Tibet. This local dish uses simple ingredients like beef or mutton, radish, carrots, and wheat dough — all simmered into a warm broth. The noodles are thick and chewy, torn by hand right into the pot. Every bowl brings you the quiet comfort of a Tibetan kitchen. The flavors are gentle yet grounding, perfect after a day of altitude hikes. Fly to Tibet for a bowl that brings peace and flavor in one breath.
10. Hoppers (Appam) – Sri Lanka
Hoppers are bowl-shaped pancakes made from fermented rice flour and coconut milk, crispy at the edges and soft in the middle. This local dish can be eaten plain or filled with eggs, coconut sambal, or spicy curry. They’re cooked in small rounded pans that give them their signature shape. The contrast of textures in every bite, crisp, soft, spicy, makes them a real treat. Hoppers are a favorite for breakfast or dinner in Sri Lankan homes. Visit Sri Lanka to watch the magic sizzle and puff right before your eyes.
11. Tam Mak Hoong – Laos
Tam Mak Hoong is Laos’ version of green papaya salad, using fermented fish sauce and a serious amount of chili. This local dish is bold, tangy, spicy, and not for the faint-hearted. The shredded papaya soaks up the strong flavors and stays crunchy till the last bite. Garlic, lime, and tomato add sharpness, while crushed peanuts sometimes bring a soft crunch. The taste is intense and addictive, it dances on your tongue. Laos takes flavor seriously, and this dish proves it.
12. Bun Dau Mam Tom – Vietnam
Bun Dau Mam Tom is a bold Vietnamese dish made with rice noodles, fried tofu, herbs, and fermented shrimp paste. This local dish is strong in smell and flavor, but locals love it for its punch. It’s often served in small roadside eateries with fresh greens and sliced pork belly. The shrimp paste is salty, funky, and unforgettable, a true acquired taste. You mix everything together and dip for the full experience. Vietnam dares you to go beyond pho with this intense delight.
