Jerk chicken, Jamaica
When it comes to jerk chicken, there’s no beating the real deal fresh from a smoky jerk hut. Recipes are closely guarded secrets, but all start with chicken on the bone slathered in a marinade of allspice, thyme, scotch bonnet chillies, ginger and spring onions. The meat is left overnight to absorb the flavours before being grilled over a pimento wood BBQ, often made from a recycled oil drum. From a beach-side bar or roadside stall, Jamaican jerk chicken is best enjoyed with rice and a cold Red Stripe beer.
Chilli crab, Singapore
The quintessential Singaporean dish, chilli crab is served by street hawkers throughout this small city-state. The invention of chilli crab is credited to Cher Yam Tian, who began serving the spicy crustaceans from a street cart in the 1950s. The crabs are served whole, stir-fried in a sweet and sour sauce of tomato, egg and (of course) chilli.
Arepas, Colombia
These round corn cakes filled with cheese or meat are a ubiquitous comida rápida (fast food) in Colombia, where there are myriad regional specialities across the country. Arepas are much thicker than tortillas and will usually be grilled or baked before being stuffed or topped with cheese. Bogotá is one of the best places to try them – here, they’re particularly popular for breakfast.
Halo-halo, Philippines
A cup of multicoloured halo-halo is the perfect way to cool down on a hot and sticky Philippine summer day. Directly translated as “mix-mix”, it’s an attractive sundae-like concoction of red beans, coconut, syrup and fruit. This is usually topped with ice cream evaporated milk and shaved ice.
Bunny chow, South Africa
Don’t worry bunny lovers, this South African snack is rabbit free. It consists of a hollowed-out loaf of bread filled with a fragrant curry (usually chicken or mutton). As you might guess, bunny chow has its origins in India, but it is now Durban’s most famous street food, and no visit to South Africa is complete without trying it.
HI
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