Have you ever wondered what hangover food from far-flung countries looks like?
Us Irish love our greasy grub after a night spent out on the tiles. For some of us, the food we consume after excessive intoxication is the highlight of the whole event.
Full Irish Breakfasts, burgers, chips, crisp sandwiches and ice lollies are the cure of choice for so many Irish, but what if you find yourself in a strange land in desperate need of some refueling?
South Koreans are Asia’s heaviest drinkers so they know a thing or two about keeping the fear at bay.
Hangover soup, or Haejangguk as it is colloquially called, is a thick and spicy vegetable soup that is made from ox bone broth or even sometimes ox blood. It is traditionally served in the early morning to help suffering survivors from the night before feel human again.
(Image courtesy of http://www.hannaone.com)
Agh, the good ol’ Germans. Infamous the world over for their love of mass drinking. It’s only right that the country who invented Oktoberfest, a month dedicated to downing pints would have one or two tricks up their sleeves when it came to the next day.
Rollmops are pickled herring fillets that come with either a gherkin or an olive inside.
The name is derived from the words rollen (to roll) and Mops (the german name for a pug). So, if you ever find yourself mangled in Munich or elsewhere, a simple plate of rolled pug heads should do the trick juuuust fine.
(image courtesy of Wikipedia)
The Canadians really got this whole deal sussed. Poutine is essentially the Irish equivalent of fucking a load of things on top of chips and hoping for the best. The dish is comprised of chips, smothered in a load of peppercorn gravy, with fried onions and cheese curd on top. Now, I’ve had the pleasure of actually tasting this little beauty and it truly felt like there was a party in my mouth and everyone was invited. What’s more, it’s actually available in Ireland too. These guys run a mini poutine business out of a truck and cater locally at food markets and corporate events.
Burek’s are the cure of choice for many Croatians and they look delish. They are filo pastry pie’s filled with an endless range of possible ingredients. The traditional Burek’s are usually filled with cheese and some kind of meat, usually ground pork or beef.
The Polish are a great bunch of lads. And in terms of alcoholic consumption, they are known to be able to hold their own. Their go-to remedy is called Żurek.
It’s a sour rye soup with sausages, potatoes, and vegetables. In a lot of ways it resembles an Irish coddle (a stew with days-old leftovers, the stuff my worst nightmares are made of) and it can be prepared up to 5 days in advance. Sometimes it’s even served in a hollowed out loaf of bread. How cool is that?
We’d say fans and athletes alike are rejoicing in the Brazilin heat and enjoying some of the incredible street food Rio has to offer.
Coxinha are savory dough balls, shaped to look like a drumstick, filled with oozing creamy chicken filling that are battered and then deep fried. They have been a staple in the South American Country for years and look absoultely incredible.
Well, what do you reckon? Would you be willing to give up the usual fry up in favour of some of these overseas treats?
