11 Super-Spicy Dishes Around the World
By Brynn Mannino
From hot wings in the United States to curries in Southeast Asia, these dishes stand as a testament to the popularity of mouth-scorching meals. Read on to check out some of the hottest fare across the globe. But taste at your own risk, and don't say we didn't warn you!
Phall-United Kingdom
Many cuisines have embraced curry-a general term applied to dishes simmered in a mix of spices that often includes cumin, ginger and cardamom. But the United Kingdom is actually home to the spiciest version: phall, a British take on Indian-style curry, jokingly named in reference to the word phallus (in other words, only someone "man enough" can eat it). The dish gets its heat from the (at least) 10 hot peppers (including Scotch bonnet and habanero) cooked into each batch.
Otak-Otak-Southeast Asia
Indonesians, Singaporeans and Malaysians feast on this spicy fish cake, traditionally served in a steamed or grilled banana leaf. What makes the finger food so spicy? Dried chiles are blended with minced fish, belacan (a dried shrimp paste), galangal (a plant root that looks like ginger but tastes like pepper), candlenuts (an oily seed similar to the macadamia nut), lemongrass, shallots and turmeric.
Criolli (Creole) Cau Cau-Peru
Thanks to the aji amarillo (a.k.a. yellow chile pepper), Creole cau-cau is the spiciest version of this tripe and potato stew. ("Creole" in general refers to a mix of French or Spanish, African and indigenous American cultures; there are also Italian-, African- and Chinese-influenced versions of cau cau.) In fact, aji amarillo is an important ingredient in many Peruvian dishes, from ceviche and salsa to causa rellena (traditional potato salad).
Griot with Sauce Ti-Malice-Haiti
This pork shoulder dish has "Haitian hot sauce" to thank for its heat. Made with minced Scotch bonnet or habanero chile peppers, apple cider vinegar and a spicy pickled pepper garnish, the sauce was born, according to mythology, when a trickster named Ti-Malice slathered it on his meat to ward off a free-loading lunch-mate. But its spicy-tangy flavor only made it harder for the food thief-and the rest of Haiti-to resist.
Kimchi Jjigae-Korea
Kimchi (seasoned and fermented cabbage), green onions, garlic, tofu, mushrooms and broth are the usual ingredients for this soup. But depending on how many red chile peppers are used, it can range from tolerable to tongue-scorching. Not only is the soup spicy-hot, it's usually served at just-below-boiling temperatures for an all-around sweat-inducing experience.
Pad Prik Khing-Thailand
This dish-which is either made with pork and firm veggies or seafood-gets its signature spiciness from prik khing curry paste, as does any Thai dish with the words "prik khing" (roughly translated as "chili ginger") in its name. But whereas the paste-made of dried red chiles, shrimp paste, onions, garlic, lemongrass, kaffir lime peel and galangal-is usually only used sparingly in other dishes, it is the foundation of this signature curry.
Check out exotic fruits you've probably never tried-like rambutan.
Jamaican Jerk Chicken-Caribbean
If you're eating Jamaican jerk chicken (or pork, shrimp, shellfish, etc.), then you're eating meat rubbed in the Caribbean's favorite spice mix. While it's usually made with pimento (allspice) and Scotch bonnet peppers (which really bring the heat), habanero, cayenne and jalapeño peppers may also used to achieve its distinct flavor.
Shrimp Creole-Louisiana, United States
This popular tomato-based Creole dish-featuring shrimp, celery, onions, peppers and garlic-gets it spiciness from cayenne, also known as red pepper, but occasionally hot sauce is added as well. Creole cooking is not to be confused with another well-known cuisine in the region: Cajun, though the terms are often (mistakenly) used interchangeably.
Sik Sik Wat or Doro Wat-Ethiopia
Cayenne pepper and berbere, an Ethiopian spice mixture made with chile pepper, paprika and fenugreek, give these beef and chicken stews all their heat. Though the spice is very similar to what we know as red pepper paste, the unique mixture is distinctly Ethiopian. A variety of Ethiopian stews, including Sik Sik Wot are usually served atop Injera bread, a spongy crepe-like pancake that you rip into pieces and use to scoop up the food.
Sichuan Huoguo-China
Sichuan Huoguo (Sichuan Hot Pot) is a distinctly spicy style of Chinese hot pots, which can be most closely compared to fondue. The dish gets its spiciness from Sichuan pepper oil (huajiao in Chinese) that's added to a broth, which is then heated at the table so diners can cook an array of raw ingredients such as beef, fish, tofu and vegetables, in it before eating.
Hot Wings-United States
Hot wings are served at bars and pubs all over America. But while most eateries make their sauce using jalapeño or cayenne peppers, some restaurants go above and beyond. Case in point: Jake Melnick's Corner Tap in Chicago and Binga's Wingas in Portland, Oregon, whose cooks make their spiciest sauces with the bhut jolokia or "ghost" chile pepper, the hottest naturally growing pepper in the world.
Original article appeared WomansDay.com:
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