When it comes to food and drink when traveling, you should pay attention to a few things, so that you can travel safely through the journey. These tips show what you should look for on vacation. In many countries, the hygiene conditions are very different. In the hot countries, there is a high risk of catching diarrhea.
Even in Europe you are not always safe from contaminated food and drink. The problem is that most food is not contaminated. Infections and other diseases can be the result of an unconscious consumption. There is, of course, no 100% protection against gastrointestinal diseases while traveling. With caution, however, you can significantly reduce the risk of illness.
In many countries drinking water is the main cause of various gastrointestinal diseases. Especially in tropical and subtropical as well as so-called third world countries the water from the line is often not clean. This can also be true for the countries of the European Union. For example, the tap water in the Canary Islands, a popular holiday region, is not suitable for drinking.
Caution is also required with milk. Avoid uncooked, fresh milk. The industrially packaged products are the better choice. Water and unpasteurized milk should be boiled for at least a minute! You should also use mineral water for daily brushing. This can be purchased in large multi-liner packs. Generally you should drink only from originally sealed bottles.
Since many catering establishments abroad use the tap water for the preparation of products such as ice cubes, you should avoid this. Milk ice cream is also a risk product. You should always peel raw vegetables or fruits yourself and do not take them out of the buffet. Salad may have been washed in contaminated water. Watch the cooks. They quickly notice whether food is made fresh or not.
In warm countries, your food and drink can spoil very quickly at room temperature. The rule of thumb, when eating and drinking on the road, is to Cook it, boil it, peel it or forget it!
Eating on a trip is not unimportant when it comes to planning a new backpacking tour. It is no wonder that I am always attracted to Southeast Asia because the Asian cuisine is the best value for money on this planet. Therefore, the following list also includes two out of five dishes from Thailand and Indonesia:
1. Pad Thai with Shrimps (Thailand)
Thai cuisine is the epitome of good food. Pad Thai is noodles, which I like especially well with shrimp or even chicken. Pad Thai can be bought everywhere from chic restaurant to the street vendors around the corner. They are prepared in the Wok and are usually served with dried chili, limes, egg, shrimp, fish sauce and mung bean sprouts.
2. Nasi Goreng (Indonesia)
Nasi Goreng is a delicious hallmark of Indonesian cuisine. The main ingredient is boiled rice, garnished with garlic, small onions, salt, palm oil and chilies and seasoned with pepper, turmeric, and curry. The cooking instrument is the Wok. I love to eat Nasi Goreng with chicken and a fried egg top.
3. Bunny Chow (Durban, South Africa)
Not world-renowned, but an absolute specialty in the South African Durban is Bunny Chow. This is not a hare, which is fried, but a wrapped bread, which is filled with curry, lentils, chicken, and lots of other ingredients. You usually eat it without cutlery. This means that you gradually tear the upper edge of the bread and then sink it into the filling. A lot of fun and also a certain challenge, since the food of the Bunny Chow is an art in itself. You should try it definitely because it is simply delicious.
4. Churrasco (Brazil)
South Americans are known for their fleshy food. Churrasco is no exception. On the contrary, it is all about the flesh. More precisely, hand-sized pieces of meat, which are seasoned with coarse salt half an hour before grilling, which is tapped again just before grilling. Once the meat is ready, it is cut into small pieces and everyone is allowed to use it. Mostly it is served with Farofa and salads. Churrasco tastes good with one of the brisk Brazilian beers.
5. Tajine (Morocco)
The Tajine is both the name for a Moroccan clay pot with a domed or pointed lid, as well as for the food prepared for it. Moroccans eat almost everything in their funny looking Pots, whether fish, vegetables, meat or sweet desserts. The Harira, Briouats, and Pastilla, which cover a wide range of dishes, ranging from lentils to meat to sweet pastries, are well known. Just try it out.
There are, of course, countless other treats in this world, and I must confess that I always look forward to a local specialty in the roadside small restaurants.