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ON International Olympic Day, we celebrate both, the Olympic spirit and the one thing — perhaps even more so than sport, and the celebration of human endeavour — that unites people around the world: food. Part of this celebration includes sampling the diverse cuisines athletes bring to the Olympic Village cafeteria. While some of the dishes mentioned here isn’t served at the venue, you can nevertheless enjoy them in the comfort of your home, as a way to experience the specialities of some of the participating nations.
Recipes From Olympic Nations (Do Try These at Home)
Japan: Gyoza (Pork and Vegetable Dumplings)
Combine minced pork, cabbage, garlic, ginger and scallions. Place a spoonful of the filling in the centre of a gyoza wrapper. Moisten edges and fold in half to seal. Pan fry in oil until browned and crispy. Transfer to a plate. Pour soy sauce and rice vinegar into the pan and stir to make a sauce. Pour over dumplings and enjoy.
France: Croque Monsieur (Ham and Cheese Toasted Sandwich)
In a skillet over medium heat, melt butter. Place bread slices in skillet and top one slice with ham and cheese. Place the second slice of bread on top. Cook until browned on both sides. In a saucepan, whisk flour into milk until smooth. Add butter and salt and cook until thickened. Pour sauce over sandwich and serve immediately.
Brazil: Feijoada
Soak black beans overnight. In a Dutch oven, sauté bacon, sausage, and pork until browned. Add garlic, salt, and bay leaves. Pour in beans and their liquid plus water to cover. Simmer until beans are tender. Remove the meat and beans from broth. Shred meats and return to beans. Serve with rice, orange slices, and cabbage salad. Garnish with chopped parsley.
Germany: Schnitzel with Lemon Butter Sauce
Pound pork cutlets to 1/4 inch thickness. Season with salt and pepper. Dredge in flour, then eggs, then breadcrumbs. Fry in oil until browned. Transfer to paper towels. Melt butter in pan. Whisk in lemon juice, capers, and parsley. Pour over schnitzels and serve.
United States: Mac and Cheese
Boil elbow macaroni pasta until al dente. In a saucepan, melt butter and whisk in flour to make a roux. Whisk in milk and stir until thickened. Add cheddar cheese and stir until melted. Pour sauce over pasta and stir to combine. Top with breadcrumbs and bake until browned.
China: Kung Pao Chicken
In a wok or skillet, heat oil over medium high. Add chicken and stir-fry until browned. Add garlic, chili peppers and stir-fry 30 seconds. Add soy sauce, oyster sauce, sugar and rice wine. Stir in peanuts. Toss to coat chicken and cook until sauce thickens. Serve over rice.
Italy: Pizza Margherita
In a bowl, mix flour, yeast and salt. Add water and oil, knead into a dough ball. Roll out dough and place on baking sheet. Spread tomato sauce and sprinkle mozzarella and basil. Bake at 425°F for 10-15 minutes, until crust is crisp and cheese is melted. Slice and serve.
Some Fun Food Trivia From The Olympics
•McDonald's has been an official sponsor of the Olympics since 1976. They have served over 10 million meals to athletes and fans.
• McDonald's has operated in the Olympic Village at every Olympics since 1976. The 2020 Tokyo Olympics was the first without a McDonald's!
•Pizza and pasta were first served to athletes at the 1960 Rome Olympics.
•The ancient Greeks ate figs, olives, cheese, and barley at the first Olympics in 776 BC.
•The 1964 Tokyo Olympics introduced instant ramen noodles which fuelled athletes and spectators.
•The 1992 Barcelona Olympics served a record 65,000 eggs and 21,000 kilograms of potatoes to athletes.
•The ancient Olympics awarded olive oil as a prize which was used for cooking and skincare. Olive oil has been produced in Greece since 2000 BC.
•Feta cheese originated in Greece in the 15th century and has been produced for over 500 years.
•The 2020 Tokyo Olympics had served sustainable seafood, vegan, and gluten-free options for the first time. Dishes used ingredients from areas affected by natural disasters.
• At the first modern Olympics in 1896, athletes were given wine, bread, and olives. The 1904 Olympics in St. Louis, Missouri served athletes donuts and ice cream.
• The 1912 Stockholm Olympics served athletes coffee, tea, bread, butter, and jam for breakfast and lunch. For dinner, they had meatballs, potatoes, vegetables, and beer or wine.
• The 1936 Berlin Olympics under Hitler served athletes sausages, sauerkraut, bread, butter, cheese, milk, and fruit.
• The 1964 Tokyo Olympics introduced athletes to Japanese cuisine like tempura, sushi, sukiyaki, and yakitori.
• The 1988 Seoul Olympics served bibimbap, kimchi, and Korean barbeque to athletes.
• The 2008 Beijing Olympics had over 100 chefs prepare traditional Chinese dishes like Peking duck, dumplings, spring rolls, and dim sum for athletes.
• The 2016 Rio Olympics served feijoada, caipirinhas, acai bowls, and churrasco to athletes. They also had a record number of vegan and gluten-free options.
While the quadrennial Olympic Games showcase the world's top athletes, they also provide an opportunity for cultures to connect through food. The mini recipes shared here represent only a small sampling of the rich culinary traditions from nations around the globe.
