When travelling, one of the best ways to connect with the culture and tradition of your destination is with food. Since many meals end with dessert, it’s just as important to know what to choose for this all-important aspect of your meals abroad. You’ll also find that some countries start the day with something sweet. But even if you’re just stopping for coffee, you’ll want to know what sweet morsel to add to your cup of joe.
Canelé, France
A meander through Paris is not complete without stopping at Ladurée for macaroons. But there is so much more to France than Paris, and there is more to their confectionery than macaroons, madeleines and mendiants. A trip to Bordeaux will not only give you the chance to take in the lush winelands of south-western France, but you will also be able to experience some of the world’s best cheese and wine. The coup de grâce, however,is canelé, a caramelised pastry filled with custard. Just mention it to the French and you’ll see them close their eyes and smack their lips.
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Dulce de Leche, Argentina
Argentines will slap dulche de leche on just about anything, from pancakes and toast to cookies and cakes; but I’ve always believed the best way to eat it is with a spoon in hand, which then goes straight from the jar to your mouth for the ultimate indulgence. It is popular in other South American countries as well, including Paraguay, Uruguay and Chile. You will easily come across bottles and jars of dulce de leche in stores, and even find them on your breakfast table in the morning.
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Koeksisters, South Africa
This syrupy treat consists of two pieces of dough intertwined to look like a braid. It is drenched in just enough syrup to keep you bouncing off the walls on an extreme sugar high. Although popularly associated with Afrikaner culture, its origins stem from the Cape Malays. The latter version is a tad spicier, as it is prepared with cinnamon, aniseed, cardamom and ginger, and is softer than the former. A strong cup of coffee is recommended to offset the sweetness, and be prepared for very sticky fingers. You will find these in practically any food store you walk into, but the best ones are usually sold at stalls along the road in places off the beaten track, or otherwise in little confectionery shops selling homemade goods, known as a tuisnywerheid.
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Maple Syrup, Canada
No trip to Canada is complete without eating pancakes drenched in maple syrup. It might be a cliché, but it’s a delicious one. If you want to tantalise your taste buds even further, try pancakes with maple syrup and bacon. This may sound like an odd pairing, but the combination of sweet and savoury works extremely well, and you won’t be disappointed. Once you realise how amazing these are, you may want to try maple-bacon doughnuts as well.
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Turkish Delights, Turkey
A great variety of food has names inspired by places, and one of these is Turkish Delights. As legend has it, the origin of this sweet sensation hails back to the 18th century when they were invented by Haci Bekir who moved to Istanbul and opened a confectionery shop. It still operates under the same name, Ali Muhiddin Haci Bekir, and you can visit the shop in Istanbul today for your fill of this historic delight.
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Kulfi, India
A list comprised for those with a sweet tooth would not be complete without ice-cream, and the frozen Indian dessert, kulfi, is an absolute must. The assortment of flavours is a lot of fun. But the greatest surprise is not the range, but rather the peculiarity of the kinds you’ll find, which include avocado, pistachio, rose and saffron.
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Chocolate, Belgium
Besides ice-cream, a list such as this must include chocolate too, and Belgium is renowned for theirs. In Brussels you can experience, and taste, chocolate in so many ways. You can explore Le Musée du Cacao et du Chocolat; attend a workshop at Chocolaterie DUVAL or visit one of numerous chocolateries, including Passion Chocolat, Laurent Gerbaud and Wittamer & Co. A good place to start is the Place du Grand Sablon, which plays host to several chocolateries; and remember to try a cup of real hot chocolate made with actual chocolate and not powder. If you still have space (and who doesn’t have space for more chocolate) try a chocolate and wine pairing as well.
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Featured image by Eric Rosenbaum
