Top ten spicy cuisines to try throughout the world

Ata rodo—Scotch bonnet pepper—fires up Nigeria's spicy soup. Egusi is prepared by pressing the seeds of the West African watermelon-related egusi melon. Melon seeds thicken and flavor the soup's meat, fish, and green vegetables while providing protein. Serving pounded yams with this recipe helps soften the Scotch bonnets' heat.Top 10 spicy foods worldwide


Egusi soup, Nigeria

“The joy of this dish is not only the delightful warming ingredients of cinnamon, cloves, star anise and, of course, Sichuan peppercorns, but the fact that you can cook exactly what you like in the bubbling spicy broth,” says British-born Chinese chef Kwoklyn Wan, author of “The Complete Chinese Takeout Cook


Sichuan hot pot, China

This fresh and spicy salad from northeastern Thailand's spice-loving Isaan area is a staple in Thai restaurants worldwide and in Laos. Som tam uses julienned or shredded green (unripe) papaya for its salad. Papaya is tossed with long beans or green beans and Asian flavors such tamarind juice, dried shrimp, fish sauce, and sugar cane paste. Thai bird's eye chiles provide heat to the salad.


Som tam, Thailand

The Portuguese introduced peri-peri chicken, a spicy dish made with African chilies and European components, to Angola and Mozambique in the 15th century. This complicated, layered, and delectable dish is spiced by the bright red pepper of the same name.


Piri-piri chicken, Mozambique and Angola

The shiny crimson colors on a plate of this popular pork dish, a variant from Mao Zedong's native province, hint to the taste. The communist leader had his Beijing chefs make the dish, which he liked. Chairman Mao's braised pork belly, named Mao shi hong shao rou in China, is commonly served as the main dish at a family dinner. It is produced by braising slices of pork belly with soy sauce, dried chiles, and spices.


Chairman Mao’s braised pork belly, China

Mark Harvey, content creator and podcaster at Two On An Island, born in Spanish Town, Jamaica, claims the Scotch bonnet is Jamaica's favorite pepper for its spiciness, perfume, colors, and flavor. He adds Jamaican peppers come in green, orange, red, and purple hues, escalating in intensity from medium for children to purple intense.


Jerk chicken/pork, Jamaica

This whole chicken dish, popular on Bali and Lombok, is stuffed with an intensely aromatic spice paste (betutu) made from fresh hot chile peppers, galangal (a ginger root), candlenuts, shallots, garlic, turmeric, and shrimp paste. Wrapping the chicken in banana leaves and steaming it maximizes taste and aroma. Though best shared at religious events in Bali, ayam betutu is also served at specialty eateries around the islands.


Ayam betutu, Indonesia

Buffalo chicken wings and beer are American as hamburgers. They're only half as good without a bowl of celery sticks and a ramekin of dunking sauce—blue cheese dip or ranch, depending on your preference. “Wings” are actually drumettes and wingettes, which have the most meat, and are a sports bar mainstay at Buffalo Wild Wings and more upscale eateries from Alaska to Maine.


Buffalo chicken wings, United State

It tastes like ceviche but has more bite, this raw marinated shrimp dish from Sinaloa and the Baja Peninsula is delicious. Small but powerful chiltepín peppers, grown in the US and Mexico, add a spicy kick to shrimp aguachiles, or “pepper water.” If unavailable, serrano and jalapeño peppers can also be used. Serve crispy tostadas with raw shrimp marinated in lime juice, cilantro, red onion, and cucumber.


Shrimp aguachiles, Mexico

Pad ka prao, a spicy, filling dish, is a staple in Thailand's street stalls and restaurants from Bangkok to the islands. The Thai version of a sandwich or burger, it's ground pork, fiery Thai chili peppers, and holy basil and can be ordered spicy. Locals recommend a runny-yolked fried egg.


Pad ka prao, Thailand

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