This simple yet beloved plate of masked potatoes, kale, milk, and butter was eaten in Ireland at any time of the year, usually with the addition of boiled ham.
There are even songs about it, that’s how relished colcannon is. It’s also the traditional Irish Halloween dish.
Ceviche is so much a part of Peru's heritage that the country has a holiday to honor it on 28 June. Pieces of raw fish are marinated in lime juice along with onions, chili peppers, and oil.
This Latin American seafood dish is served at room temperature with sides of corn, sweet potatoes, and a cold drink.
Germany's national dish is a pot roast made of a beef rump that's been marinating for days in a mixture of red wine and vinegar, water, and herbs. Sauerbraten is then served with a rich, sweet gravy.
Some people believe the dish dates back to Charlemagne back in the 9th century, while there are documents that suggest Julius Ceasar was the inspiration behind this dish.
Jollof rice, West Africa
This West African dish has its roots in Nigeria, Senegal, and Ghana. Some versions have extra spices to give it a more fiery taste.
Ghanaians prefer to use basmati rice rather than the traditional long-grain rice. We can't possibly say which is better but this one-pot dish must be delicious!
Jerk chicken, Jamaica
Jamaica has a method of marinating meat that's made with allspice and Scotch bonnet peppers. Its name is thought to come from Spanish, derived from the Peruvian term "charqui" for air-dried strips of meat.
The chicken is grilled over a flame that results in aromas and flavors that are smoky and spicy.