Throughout the centuries, Belgium has been invaded by the Vikings, Romans, Germans, French, and the Dutch. As a result, the country’s cuisine is widely influenced by the invaders’ cooking techniques and preferred ingredients. Although the locals developed their distinct cuisine by the Middle Ages, the food of Belgium continues to have strong ties to medieval cooking. This can be seen in how they use dried fruits, vinegar, mustards, and condiments to achieve the right mix of sweet and sour taste in their dishes.
Belgian cuisine uses spices in abundance to season everything, including desserts, vegetables, meats, and wine. The spices used can also be traced back to the Middle Ages, such as ginger, saffron, peppercorns, cinnamon, nutmeg, and bay leaves. Being from India entails being familiar with spices in one’s cuisine, and you will notice the same when you explore Belgium with our Belgium tour packages.
The Belgians love including potatoes in their food, and it’s a country of meat-eaters that includes chicken, veal, pork, beef, and even rabbit in their dishes. You will often find charcuterie boards in Belgium, beer, and bread. Let’s now dive into the dishes you absolutely must consume during your Belgian holiday:
A trip to Belgium is incomplete without consuming copious amounts of chocolate, and rightfully so. Belgian chocolates are known for their intricate craftsmanship, high quality, and exquisite taste. The finest cocoa beans from around the world are used to make these chocolates. They are roasted and then processed to give them a velvety and rich texture.
You can find it all in Belgium whether you like creamy and smooth milk chocolates or intense and rich dark chocolates. These chocolates are often decorated with intricate patterns and designs and contain delicious fillings, such as fruits, ganache, caramel, and praline. One of the major reasons why Belgian chocolates are so renowned is the intricate process involved in creating them. The artisans handpick the cocoa beans, roast and grind them in small batches. Finally, the rest of the ingredients are added to achieve that delightful blend.
Belgian fries, or frites, are a beloved culinary delight among locals and travellers. They are usually served in a paper cone and accompanied by a wide variety of dipping sauces, including ketchup, mayonnaise, and samurai sauce.
The history of these fries is quite interesting. They were introduced to the American soldiers who fought in Belgium during the First World War. At that time, French was the official language of the Belgian army, which was why the soldiers mistakenly called them ‘French fries’. They then went back and tried to recreate them, which is apparently how French fries became popular worldwide.
As opposed to most varieties of fries prepared from frozen packs, Belgian fries are made fresh on the spot and cooked to order. This ensures they have a fluffy interior and a crispy exterior and are piping hot. In Belgium, frites are usually fried in beef tallow.
As you go around the country with our Belgium tour packages, you’re bound to have Belgian waffles for breakfast during one of the days of your trip. They differ from regular waffles as they are fluffier, thicker, and bigger. Belgian waffles have a tender interior and a crispy exterior and are usually served with various toppings, including maple syrup, chocolate sauce, whipped cream, powdered sugar, and fresh fruit.
In addition to being served during breakfast, Belgian waffles are eaten as a dessert and for brunch. Belgian Waffles were served for the first time at the Brussels World’s Fair in 1958, after which they immediately became a hit.
If frites or fries are a popular dish in Belgium, then moules-frites is another component of Belgian cuisine that includes fries and is loved all over the country. It refers to a combination of mussels and fries, and they are said to have been first served at the Liege Fair around 1875. This classic Belgian dish is usually imported from the Netherlands, as mussels are harvested in the coastal area of Zeeland.
Moules-frites are created using plump, fresh mussels steamed in a broth of white wine and shallots until they become juicy and tender. The broth, which results from this preparation, is a perfect blend of sweet and acidic, wonderfully complementing the mussels.
Waterzooi is a creamy, soup like stew that is different from traditional stews due to its delicate mixture of textures and flavours. The history of this stew dates back to the Middle Ages when it was made by catching fish from the nearby rivers. It was then served to wealthy merchants and noble members of society. Along with an eclectic array of vegetables, the dish has evolved to include various kinds of meat, such as veal or chicken.
To prepare waterzooi, it is seasoned with numerous spices and herbs, including nutmeg, bay leaves, and thyme. These spices and herbs add complexity and depth to the broth. The stew is often consumed along with white wine or Belgian beer.
Speculoos is a type of Belgian cookie or biscuit that is linked to both Belgian and Dutch cuisine. These spiced biscuits are usually made using ginger, cloves, nutmeg, brown sugar, and cinnamon. Famous for their crispy texture, you can consume them by dipping them into your tea or coffee.
Speculoos also has a rich history. It is linked to the Saint Nicholas Day Celebration in Belgium and the Netherlands, which dates back to the third century. During this holiday, kids are given cookies in the shape of Saint Nicholas and other characters.
Stoemp is the Belgian version of mashed potatoes. This staple Belgian dish consists of mashed potatoes mixed with vegetables such as leeks, onions, cabbage, and carrots. It’s a particularly comforting dish to be had during cold winter nights. The name of the dish is derived from a Flemish word ‘stoempen’, which means ‘to mash’. It is often served alongside meatballs, sausages, and other hearty meat dishes. Although stoemp is typically made using potatoes, it can also be made with other root vegetables.