By Marie-Antoinette Issa.
Around the globe, fearless foodies have long flirted with fire, embracing the burn in dishes that are devilishly daring and deliciously dangerous. Whether it’s the sting of Sichuan, the blaze of biryani or the heat of habanero, these global goodies are sure to satisfy anyone who is a sucker for spice!
Thailand – Tom Yum Goong (Hot and Sour Prawn Soup):
Thailand may be known for its friendly locals, but tom yum goong is the kind of dish that doesn’t just knock politely at your tastebuds - it kicks the door down and barges right in. Infused with lemongrass, kaffir lime leaves, galangal and a good hit of bird’s eye chilli, this soup delivers a citrusy slap followed by a slow, smoky burn.
It’s sour, spicy, savoury and slightly sweet - all dancing together in a steaming bowl of literal heat. The taste is heaven - or hell - depending on your spice tolerance!
India – Phaal Curry:
Think vindaloo is hot? Cute. Phaal is the real boss battle of Indian curries - so spicy that Chefs often wear gas masks while preparing it! This British-Indian creation hails from Birmingham and is made with a masochistic mix of habanero, Scotch bonnet and sometimes the dreaded Carolina Reaper. It's not for the faint-hearted - or the faint-tongued.
Mexico – Tacos de Cochinita Pibil with Habanero Salsa:
From the Yucatan Peninsula comes a dish that’s as full of soul as it is spice. Cochinita pibil is slow-roasted pork marinated in achiote and citrus, but it’s the habanero salsa that brings the burn. Traditionally served pickled or blended raw with onions and lime, this salsa is small in size but fierce in flame. One bite and you’ll be dancing a salsa of your own - probably straight to the nearest jug of horchata.
Korea – Buldak (Fire Chicken):
Buldak literally translates to ‘fire chicken’ and, it certainly lives up to its name! This Korean cult classic is a favourite among late-night eaters, YouTube spice challengers and people with absolutely no regard for their esophagus.
Photo credit: Omnivores Cookbook.
Slathered in a sauce of gochugaru (Korean chilli flakes), soy, garlic and sugar and then grilled until charred and smoky, buldak is equal parts pain and pleasure. Pair it with some melted cheese on top for a dish that sizzles, smoulders and seriously challenges your spice tolerance.
Ethiopia – Doro Wat:
Africa’s got game when it comes to chilli too. Doro wat, Ethiopia’s national chicken stew, gets its fiery flavour from berbere - a deep, complex spice blend that includes chilli, garlic, ginger, fenugreek and more.
Photo credit: Daring Gourmet.
It’s rich, earthy and robust, like a hug that slowly turns into a headlock. Traditionally served with injera (a spongy sourdough flatbread), this dish is a slow burn - with a spiciness that builds rather than blasts.
China – Sichuan Hot Pot:
Sichuan cuisine doesn’t just burn, it buzzes and one of the best examples can be found in the mala-based hot pot - made with a seasoning that literally translates to numbing (ma) and spicy (la).
Photo credit: The Woks of Life.
Thanks to Sichuan peppercorns, which add a tingling, electric sensation, and a broth made with dried chillies, garlic and spices, this hot pot takes things literally - inviting you to dip your meats and veggies into the bubbling cauldron. As a result, your tastebuds will ride a culinary rollercoaster ride of pain and pleasure - that is equal parts ambitious and oddly addictive.
Jamaica – Jerk Chicken:
Like your poultry with plenty of spice? Then the Caribbean is sure to be ‘Jamaican’ you crazy - with the Island nation that gave the world top-tier, reggae, rum and luxe resorts, also dishing up delicious Jerk chicken.
Photo credit: Recipe Tin Eats.
Marinated in a heady blend of Scotch bonnet chillies, allspice, thyme and garlic, then slow-smoked over pimento wood for that signature kiss of flame, jerk chicken is much nicer than its name suggests - plating up a dish that’s spicy, smoky and singing with soul, delivering a sensory onslaught that keeps you coming back for more.
USA – Nashville Hot Chicken:
The heart of the American Deep South is on fire for fried, flaming hot feeds, with Tennessee’s Nashville hot chicken leading the trend. Here, chooks are dunked in a cayenne-heavy paste after they’re fried, ensuring maximum crunch and maximum punch. Traditionally served atop white bread with pickles (because balance matters), it’s crispy, juicy and hotter than a Southern Summer.
Peru – Rocoto Relleno.
Don’t let its demure, dainty, capsicum-like front fool you! Peruvian rocoto is the classic case of ‘looks sweet, stings like a scorpion’. This South American stunner is stuffed with spicy beef, onions, herbs and cheese, then baked to perfection. Despite its deceivingly innocent appearance, the pepper itself is actually 10 times hotter than a jalapeno! However, not all hope is lost for those with a low chilli threshold, with the heat offset by the creamy filling.
Photo credit: Jaja Bakes.
Indonesia – Sambal Matah with Ayam Betutu:
Finally, Bali brings us the spicy beauty that is sambal matah - a raw, fiery condiment made with lemongrass, shallots, lime leaves and bird’s eye chilli, often served with ayam betutu - a spiced, slow-cooked chicken wrapped in banana leaves.
The sambal isn’t cooked, so the chillies stay crisp and wild, delivering a sharp, fresh burn that vibrant, volcanic and very, very addictive.
