Fusion Cuisine

By Weronika Kusmider

In this month’s theme of hybrid today, on the menu, we have Fusion Cuisine. This cuisine combines elements of different culinary traditions that originate from different countries, regions, or cultures, yet meant in one dish. This combination of different cultures, spices, ingredients is a great reflection of the multiculturalism of a certain country. In Fusion Cuisine we will focus on five places around the world known for their hybrid dishes.


Australia was discovered by Dutch explorers in the early 17th century. This country became popular when the gold rush began in the 1850s. During this time, Australia was a go-to place for Chinese, North American and continental Europe immigrants.

Aussies were inspired by the Chinese spring roll and created a savoury snack called Chiko Roll. This sounds just like a chicken roll, but, fun fact, the Chiko Roll, actually does not have any chicken in it. Its filling is primarily cabbage and barley, as well as carrot, green beans, beef, beef tallow, wheat cereal, celery and onion.


Singapore is probably the most fusion city all over the world. Being one of the most visited cities in the world it has to fit everyone’s food preferences. Surprisingly, that was the reason why this fusion dish was created.

Fish dishes are popular across Singapore, but they are not often seen in Indian cuisine. Unfortunately, when people from India came to Singapore, they did not really have much to eat. Yet, 1940 changed that. An Indian chef, M.J. Gomez, decided to combine an Indian classic with a Sinagporen special and created fish-head curry.


As we all know Israel is a place where many different worlds meet. The influences of African, Arab and European cultures allowed Israeli cuisine to create some of the most flavourful dishes. One of them is shakshuka.

When immigration to Israel was in it is prime, immigrants suffered financial difficulties. That is when shakshuka was firstly introduced – it is a hearty and affordable dish. This one-pan combination of eggs, vegetables and bread became a favourite across many households, not only in Israel but all over the world.


Morocco is a fusion of Spanish, French, African cultures as well as its main religion, Islam. Morrocan cuisine relays on these influences and on the extensive usage of spices. Although most of their spices have been imported, some like saffron, mint, lemon are home-grown. Amongst some of the most known dishes in Morocco is Pastilla.

Did you know that Patilla, is also known as Moroccan African Pie?
It is a meat or seafood pie made with warqua dough. Traditionally, the pie was made with squab (fledging pidgeon), but nowadays it is more popular to make it with beef or shredded chicken.


Brazilian cuisine varies greatly by region. It reflects the country’s varying mix of indigenous and immigrant populations. Most certainly, this has created a national cuisine marked by the preservation of regional differences. Examples are Feijoada, considered the country’s national dish; and regional foods such as acarajé (from African cuisine).

Acarajé is made from cooked and mashed cowpeas that are seasoned with salt and chopped onions. It is well- known street food in Brazil. Additionally, Acarajé serves as a religious offering to the gods in the Candomblé religion. It is believed that this dish was brought to Brazil by enslaved people from West Africa.

Hopefully, we did not make you hungry!
Yet if we did, make sure you prepare one of the dishes we mentioned in this article.

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