Praised as the “great chief o the puddin’-race” by Robert Burns, the savory meat pudding of sheep’s offal with grease, grains, onion, and spices are boiled in a bag and eaten to celebrate Burns Night. Haggis is traditionally served with tatties and neeps, or as we like to call them, turnips, and mashed potatoes.
The perfect food to fend off the wintertime cold.
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.
Chicken Kiev, Russia
Chicken breasts that have been crumbed and stuffed with garlic sauce inside make this dish not only well-known but also eaten all over the globe. The dish was named after the capital of Ukraine, but we're still not sure about its exact origins.
Chicken Kiev has an altogether more illustrious heritage, with lots of Russian chefs were trained in France and Ukraine at a time when French cuisine was extremely fashionable among the bourgeoisie in Moscow and St Petersburg.
Bibimbap, South Korea
Bibimbap is loaded with white rice, pickled vegetables, sliced beef, spicy sauce along with a runny egg on top. This Korean food icon was traditionally eaten on the eve of the lunar year.
Nowadays, it's popular as a lunch and dinner dish all across the world.
Feijoada is popular in many parts of the globe, as well as being the national dish of Brazil.
This Brazilian version of the stew consists of pork trimmings, which are then transformed into an aromatic stew thanks to all the seasonings and black beans.