A national dish is any country's culinary, and to a large extent, cultural identity. However, there are some countries which do not have an official national dish. In such countries, some dishes have gained so much importance, they are considered the de facto - although unofficial - national dish. In some cases, national dishes have been decided through general public voting by organizations (that may or may not have affiliation from the government). While smaller nations, like Spain and Mexico, have a nationally common cuisine, some countries, like Italy or India, are so vast and diverse in their culinary cultures, that picking just one national dish seems difficult. Some others, like England or United States of America, are an amalgamation of so many ethnicities, that their multiple national dishes reflect the 'melting pot of many cultures' that they have become. Buzzle charts up for you a list of national dishes from around the world - some yummy (think hotdogs) ... some exotic (think lobster in vanilla sauce) ... some outlandish (think six-month old fermented shark)! Note Click on a country to view the national dish and its description. Not all mentioned dishes have been officially designated as national dishes. Bahamas (Crack Conch with Peas and Rice) Tempura fried conch shell served with tomato rice and black-eyed peas. Bahrain (Chicken Machboos) Rice cooked with chicken, dry fruits, and nuts. Rose water is used to add fragrance to the dish. Barbados (Cou Cou and Flying Fish) Thick cornmeal and okra porridge topped with steamed flying fish curry. Benin (Kuli Kuli) Roast peanut paste - seasoned with sugar, salt, and other spices - deep-fried in the shape of balls or pretzel sticks. Eaten with garri soaking (tapioca soaked in sugar water). Bhutan (Ema Datshi) Hot specimen of chilies cooked in yak milk cheese (cow milk replaces yak milk in urban areas). Brunei (Ambuyat) Thick tapioca starch eaten after wrapping it around long bamboo prongs. Stews or sauces are used as dippings. Cambodia (Amok Trey) Fish, coated in thick coconut milk extract, and a native Cambodian spice paste, stewed in a banana leaf cup. Cameroon (Ndolé) Ndolé leaves stewed with fish and nuts. Cape Verde (Cachupa) Corn, beef, fish, and beans stewed together. Colombia (Bandeja Paisa) A meal platter consisting of - stewed red beans, steamed white rice, fried egg, plantains (plain or fried), chorizo, black pudding, arepa, fried pork rinds, Colombian hogao sauce, and avocado. Comoros (Langouste a la Vanille) Roast lobster in vanilla sauce. Dominican Republic (La Bandera) A meal of red or black bean stew, white rice, meat curry, fried plantains, and a side salad. Egypt (Kushari) Green lentils, rice, and macaroni mixed together and topped with caramelized onions and tomato-based sauce. Estonia (Verivorst) Shallow-fried blood sausage with sour cream. Ghana (Fufu) Boiled and mashed yams. Usually served as a side. Guyana (Pepperpot) Meat stewed in a cassava root-based sauce with cinnamon and peppers. Haiti (Fried Pork with Rice and Beans) Rice cooked with kidney beans, served with fried pork shoulder chops. Honduras (Plato Tipico de Honduras) Rice with fried beef and refried beans. Fried plantains and sour cream are served as sides. Hong Kong (Dim Sums) Bite-sized dumplings (steamed or fried) with various fillings. Iceland (Hákarl) Greenland shark fermented for five to six months. Jordan (Mansaf) Lamb cooked in ferment yogurt gravy and served over rice. Kazakhstan (Beshbarmak) Horse or lamb meat with flat noodles and onion sauce. Kenya (Ugali) Maize flour porridge cooked till it thickens like dough. Kuwait (Machboos) Mutton accompanied with rice cooked in its broth. Lesotho (Papa) Boiled cornmeal porridge. Libya (Cuscus Bil-Bosla) Couscous cooked with lamb, chickpeas, potatoes, and tomatoes. Liechtenstein (Käsknöpfle) Pasta and sweet onions in cheese sauce. Luxembourg (Judd mat Gaardebounen) Smoked collar of pork with broad beans. Madagascar (Romazava) Beef and green leaves stew. Norway (Lutefisk) Week old air-dried and aged stockfish. Pakistan (Nihari) Slow-cooked lamb shank stew. Portugal (Bacalhau) Dried and salted cod fish, served with potato and wine. Senegal (Thieboudienne) Fish and rice cooked in tomato sauce. Cassava, onions, and carrots are optional additions. Slovakia (Bryndzové halušky) Potato dumplings with sheep cheese. Uganda (Matoke) Pot-steamed unripe bananas. Venezuela (Pabellón criollo) Steamed plain rice topped with shredded beans, stewed black beans, and plantain fritters. Yemen (Saltah) Brown meat stew served with rice. A national dish represents a country. It speaks for a country. It stands for the country's cultural and economical identity. A national dish typically uses regional staples and native cooking techniques/ideas of its home country. This makes it possible for all regions and communities in the country to access its ingredients. Also, people belonging to all strata of society can cook and enjoy the dish. That is exactly what makes a dish go 'national'!