FLEMISH STEW
If we had to pick one favourite Belgian dish, it would be Carbonnade à la flamande (French) or Stoofvlees (Flemish). This Flemish stew literally translates to “stew meat” and that’s a pretty accurate description.
This typical Belgian food is made from beef slowly simmered in Belgian beer until it melts in your mouth. The sauce is thickened with a few slabs of bread slathered in mustard, a bit of onion, and some seasoning. Some chefs add other ingredients like mushrooms or garlic, but the traditional recipe focuses on Belgian beer and beef.
Good Flemish stew is so much more than the sum of its humble parts. In the right hands, it can be both rich and slightly tart from the beer. It’s the perfect comfort food on a wet winter day, especially as it is invariably served with French fries or mashed potatoes. It warms you from the inside out.
FRIES
Belgian fries, known as frites, hold a special place in Belgium as their national dish. Unlike the name "French fries," Belgians prefer calling them frites or frieten. The secret to their perfection lies in using soft potato varieties and frying them twice – first at a lower temperature to achieve a fluffy inside, and then at a higher temperature for a crispy outside.
The best place to savor authentic Belgian fries is at friteries or frietkots, which can range from small buildings to fry trucks. These establishments compete fiercely for the title of the best friterie each year. While they offer other deep-fried items, the main focus is always on crafting fries to a golden, crispy delight.
Traditionally, the fries were served in paper cones, but some places now use plastic containers for convenience. What truly elevates the Belgian fry experience is the mind-boggling array of sauces available, with most being mayonnaise-based. From garlic-infused aioli to the popular andalouse, a mix of mayo and tomato sauce with paprika, there's a sauce to suit everyone's taste – except ketchup. Brave souls can explore even more adventurous options like peanut or curry sauces, embracing the Belgian way of expanding sauce horizons.