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French Canadian dish that maintains its European influence, but has grown into a national symbol that bridges colonial roots with modern Canadian identity.

French colonialism inspired this fusion sandwich that combines French ingredients like baguette and pâté with Vietnamese flavors.

Dutch colonialism led to Rijsttafel, showcasing an elaborate feast of Indonesian dishes, representing the colonial desire for exotic flavors and control.

Portuguese colonization and the slave trade influenced this dish using local ingredients and African techniques, becoming Brazil's national dish.

Spanish colonialism introduced pork and the shawarma cooking technique from Lebanese immigrants, resulting in this fusion street food.

British colonialism introduced new animals to the island, but the jerk method of cooking is a preserved pre-colonial technique from the indigenous Taino.

British colonization brought the concept of pies, which was adapted into a hand-held version using local meats, becoming an iconic Australian food.

British colonialism popularized this dish in the UK, integrating South Asian spices with Western-style cooking, leading to hybrid dishes that remain popular.

Dutch colonialism molded this dish with the introduction of spices from Malaysia and Indonesia, making it a staple in Cape Malay cuisine.

Spanish colonialism introduced new cooking techniques and ingredients, melding with local practices to create this national dish.

European colonization fused with African cooking techniques and Native American influences, creating distinct regional barbecue styles.

British colonialism influenced trade routes, increasing the availability of rice and spices, which are central to nasi lemak, a national dish.

French colonization elevated couscous as a culinary emblem of Algeria, blending local traditions with French tastes and solidifying its spot in national cuisine.

Dutch colonialism in Sri Lanka produced lamprais, mixing Dutch and Sri Lankan flavors into this unique and flavorful rice-based dish.

British occupation and the multicultural dynamics of Egypt led to the creation of Koshari, a dish integrating Italian, Indian, and Middle Eastern influences.

Spanish colonialism led to the introduction of limes, which became an integral part of ceviche, contributing to its current form as a Peruvian classic.

British colonialism facilitated the migration of Indian workers, who brought roti with them, leading to West Indian adaptations of this Indian flatbread.

British influence and competition with Australia led to this meringue dessert being claimed as a national dish, symbolizing colonial ties and a modern cultural identity.

Spanish colonization brought cattle farming to Argentina, giving rise to the asado barbecue culture that is a cornerstone of Argentinian identity.

French colonialism influenced this dish, with its use of broken rice and the one-pot cooking style reflecting a blend of indigenous and foreign methods.

European colonization introduced apple cultivation and pie recipes to America, leading to the phrase 'as American as apple pie', though its origins are not American.

French, Spanish, African, and Native American influences from the colonial period melded to create gumbo, a defining dish of Louisiana Creole cuisine.

British colonialism and maize introduction by the Portuguese influenced Ugali, a staple that's similar to dishes from other former colonies.

French colonialism popularized couscous globally, but it deeply integrated with Moroccan culture, reflecting a blend of Berber, Arabic, and French culinary practices.