Collation

Chile

Chochoca is a Chilean dish originating from Chilo&eacute;. It is prepared by wrapping the dough made from potatoes and flour around a contraption resembling a large rolling pin, then rotating it over the flames and cooking it in the process. Once the dough has been fully cooked, it is sliced, then consumed on its own, or more traditionally, filled with chicharrones before consumption. Chochoca is usually prepared for festive occasions at regional fiestas and food fairs.

Chochoca

This unusual American specialty consists of bacon strips that are cooked until barely crispy, dipped in chocolate, then left to cool until the chocolate coating hardens. The earliest mentions of this sweet and savory snack date back to 2005, but it is still unknown who had created it. Some suggest a state fair in Minnesota, while others claim that it is was invented in Marini's Candy in Santa Cruz, California. The snack gained huge popularity when it was featured on Food Network's show called Dinner: Impossible, and nowadays it can often be found at numerous state fairs throughout the country.

Chocolate-Covered Bacon

United States

Chocolate covered potato chips is an American invention that is commonly consumed as a dessert snack. Just like the name suggests, these snacks consist of thin potato chips that are simply dipped in melted chocolate. The chocolate may be regular milk chocolate, dark chocolate, or white chocolate, and the chips are typically ridged because they can hold more chocolate than the regular, straight-cut variety. In the past, these snacks were often called chippers, when they were made by Widman's Candy. In 1985, chocolate covered potato chips gained popularity when they were launched in the market by a Chicagoan company called Executive Sweets. Today, they can be found in various grocery stores and specialty food stores across the country.

Chocolate Covered Potato Chips

India

Chorafali is a traditional snack originating from the region of Gujarat. The fritters are made with a combination of chola dal flour(or a mix of besan and urad dal flour), salt, baking soda, and oil which is used for deep-frying. The dough is pounded with a pestle, rolled, flattened, and cut into long strips. Once done and puffed up, the fritters are seasoned with a combination of chili powder, black salt, dried mango powder (amchur), and salt. These crispy and mildly spicy snacks are especially popular in Gujarat during Diwali festival.

Chorafali

Ce plat bengali traditionnel se compose de pois chiches et de pommes de terre coupées en dés, servis dans une sauce à base de tamarin. On y ajoute généralement des oignons, des œufs durs, des piments verts tranchés et de la menthe ou de la coriandre fraîche, tandis que la sauce est généralement épicée avec du cumin et de la poudre de chili. Le plat entier est parfois garni de concombres, d'œufs durs, ainsi que de craquelins ou de puri émietté (fuchka) – des coquilles de pain frites. Le chotpoti est populaire au Bangladesh et au Bengale occidental, et il est généralement associé à des occasions spéciales telles que l'Aïd, bien qu'il soit également un en-cas quotidien préféré et un plat de rue courant.

Chotpoti

Ch&ograve;u d&ograve;ufu or stinky tofu is a fermented variety of the popular Chinese soy product. The fermentation process is highly variable, but it typically includes brine in which tofu is left to sit for up to one week. The brine usually consists of fermented milk, vegetables, and meat, which create an incredibly distinctive smell, often described as being particularly unpleasant. The most famous legend says that this famous snack was created by Wang Zhi-He, who accidentally invented it when he left cubed tofu sit in an earthen jar in the sun. When he discovered that despite the awful smell the tofu tasted great, he started producing and selling this unusual treat. Later on, the recipe has evolved and numerous options for tofu fermentation have been created. Stinky tofu can be consumed plain, barbecued on bamboo sticks, fried, or boiled in soups. It is often served alongside cabbage, bamboo sprouts, chili sauce, soy-based sauces, and other fermented vegetables. Other than China, varieties of stinky tofu are especially beloved in Taiwan and Hong Kong, and it can commonly be found in the night markets across the country.

Chou doufu

These Malaysian fried snacks can be found under many names and many varieties - both sweet and savory. The dish consists of round dough balls, made with flour (usually a mix of wheat and rice flour), combined with a variety of other ingredients, depending on the type of cokodok. The most common version uses mashed bananas, sugar, baking soda, and salt for a sweet, chewy inside and a crispy outside. It can be eaten with coffee or tea, so it is excellent as a breakfast snack or when served at tea-time. An easy-to-make, easy-to-eat dish, cokodok is beloved in Malaysia, Brunei, Indonesia, and Singapore. Other recipes may use anchovies, prawns, onions, or maize as a substitute for bananas.

Cokodok

Cornish cream tea is a beloved British afternoon tea tradition that hails from Cornwall. It features freshly baked scones, which are typically split in half and enjoyed while still warm. In the Cornish version, the scones are first spread with a layer of strawberry jam, followed by a generous dollop of clotted cream on top. The clotted cream is a rich, thick cream made by slowly heating full-cream cow's milk, resulting in its unique texture and flavor. This delightful treat is typically accompanied by a pot of hot tea, providing a comforting and indulgent experience.

Cornish cream tea

Corn on the cob is an American snack made by steaming, roasting, grilling, or boiling sweet corn. Ideally, it should be freshly picked, while its kernels are tender. The corn can be grilled in its husk or without it. Once done, the corn is placed on a stick, a cob shank, or a skewer, which is used so that the hands don't touch the piping hot kernels. The snack is quite often seasoned with salt or smeared with butter. Although it is not known who was the first to place corn on the cob, it is known that the ancient Mayans ate corn off the cob after it has been boiled or roasted.

Corn on the Cob

Mexico

Corunda is a Mexican dish that is similar to a tamale, consisting of masa flour dough that is wrapped in green corn stalk leaves and shaped into a pyramid before being steamed. The dish is sometimes filled with a local cheese known as doblecrema and sliced poblano chilis, although corundas are tradtionally not filled, but served plain and topped with Mexican cream or spicy homemade salsa. Corunda is a specialty of the Michoacan region and was originally prepared by the Purh&eacute;pecha villagers from P&aacute;tzcuaro. Today, the dish is especially popular during the Day of the Dead.

Corunda

Often dubbed as Romanian pretzels, covrigi are prepared with leavened dough that is twisted into the shape of a pretzel. Before they are baked, covrigi are usually sprinkled with salt, sesame, or poppy seeds, while modern variations also include various fillings such as cheese, jams, fruit, chocolate, or walnuts. In Dobrogea, the local version often incorporates pieces of chopped olives and raisins. Covrigi are usually enjoyed as street food and are mainly sold at street kiosks (covrigarie).

Covrigi

Cream tea is a traditional type of afternoon tea that&rsquo;s associated with the West Country &ndash; Devon, Cornwall, as well as Dorset and Somerset. It consists of tea that&rsquo;s usually served with a combination of clotted cream, scones, and jam. Butter is also often added to the mix, as well as whipped cream instead of clotted cream, but the addition of whipped cream makes the tea less authentic. In Devonshire, the scones are split and first spread with clotted cream and then strawberry jam. The Cornish way is to split a scone and spread it first with the jam, and then with clotted cream. The scones should always be freshly baked and warm, while butter is generally not included as a part of cream tea.

Cream tea

Italy

Crocchette di pollo e ricotta are Italian croquettes filled with chicken and ricotta. The dish originates from Piemonte and it's typical of Turin. The cooked chicken is combined with ricotta, sage leaves, onions, lemon juice, and parsley. The mixture is then shaped into croquettes which are dipped in eggs and breadcrumbs. The croquettes are fried in olive oil until they develop a golden color. The dish is usually served warm in the winter and at room temperature in the summer.

Crocchette di pollo e ricotta

Crispy on the outside and filled with tender melted cheese on the inside, cu&ntilde;ape is a tasty Bolivian snack consisting of yam flour, white cheese, and eggs. These snacks are especially popular in Santa Cruz and in the northeastern regions of Bolivia, where they can be found on numerous street corners. Simple and convenient, cu&ntilde;ape is one of the most popular snacks satiating the appetites of many Bolivians on their way to school or work.

Cuñape

Dabo kolo is an Ethiopian snack with a spicy flavor and crunchy texture, consisting of four, sugar, sat, water, butter, and berber&eacute; spices. The word dabo means bread, while kolo refers to roasted barley, which is consumed as a snack, so dabo kolo can be translated as snack bread. The dough is kneaded into long ropes, cut into smaller pieces, then fried on a hot pan until it browns. Small, spicy, and starchy, dabo kolo is a perfect party food that can even be stored for later use in airtight containers.

Dabo kolo

Hailing from Maharashtra, dahi puri consists of a puri shell that is hollowed out, then stuffed with potatoes, chaat masala, onions, and a variety of chutneys before it is finished with beaten yogurt, crunchy sev (crispy strands of flour), and a few fresh coriander leaves on top. This dish is a variation of the popular Indian street snack called panipuri, and it derives its name from the words dahi, meaning thick yogurt, and puri, which is a round, crispy-fried, and puffy Indian bread. The stuffing can be enhanced with the addition of other ingredients such as sprouted mung beans or boiled black chickpeas. This savory Indian specialty is a popular street food item and a common party snack served at kitty parties.

Dahi puri

Devonshire Cream tea is a traditional afternoon treat that originates from the county of Devon. It consists of freshly baked scones, which are typically served warm and split in half. The scones are generously topped with clotted cream, a rich, thick cream made by slowly heating unpasteurized cow's milk. A dollop of strawberry jam is added on top of the clotted cream, creating a delightful contrast of flavors and textures. This indulgent snack is usually accompanied by a pot of hot tea, making it a quintessentially British experience enjoyed by locals and tourists alike.

Devonshire cream tea

Originating from the Indian state of Gujarat, dhokla is a vegetarian snack consisting of fermented gram flour batter and rice. Spices such as chili and ginger are added to the batter in order to improve the flavor of the dish. When baked, dhokla is often garnished with coriander, coconut, or chopped chilies, and it is typically accompanied by besan chutney. Because it is a popular dish and a favorite vegetarian snack, dhokla has many variations, such as semolina, rice powder, or cheese dhokla. Fluffy, low in calories, and packed with protein, it is unsurprising that dhokla remains a staple food of Gujarat.

Dhokla

Nigeria

Dodo Ikire is a traditional and unique snack originating from Ikire in Osun State, Nigeria. The snack is made with leftover or very ripe plantains, oil, salt, and pepper. The plantains are mashed and mixed with salt and pepper. The mixture is shaped into small irregular balls that are deep-fried in palm oil. This snack is often sold on streets in southwest Nigeria, and it&rsquo;s a kids&rsquo; favorite. When sold on the streets, dodo Ikire is typically wrapped in foil. If desired, the snack can be enriched with red chili flakes.

Dodo Ikire

Dububap or tububap, which translates as tofu rice, is a simple snack that is especially popular in North Korea. It consists of fried tofu slices that are filled with rice. The top of each piece is finished off with chili sauce, while the rice is occasionally combined with sliced vegetables. It is said that the dish is a fairly recent invention that has become popular due to its nutritional value, affordability, and convenience.