According to historians, this traditional dish has been originated from Maroons. The African Maroons who had moved to Jamaica prepared hi bred food using their skills and Jamaican ingredients. The process of smoking meats for extended periods has two purposes. One is to get rid of insect effects on raw meat. In addition, it helps preserve the meat once it was cooked. This method also imparts a rich smokey taste to the meat. This was significant since dried beef could be transported on trips and consumed. Do you want to chill off after a hot day?

Doro Wat

The berbere-spiced Doro Wot is sometimes referred to be Ethiopia’s national dish.  It is the crown gem of fiery Ethiopian cuisine. No holiday dinner in Ethiopia, particularly among Ethiopians in the Washington region, is complete without doro wat. This spicy dish “Doro wot” literally translates to “chicken stew.” Doro refers to chicken, while wot refers to stew.

The meal is seasoned with niter kibbeh, a spice combination that frequently contains fenugreek, spicy chilies, paprika, cardamom, and coriander. Moreover, hard-boiled eggs are added to the stew at the end of cooking.

Otak-otak

This spicy fish cake is a staple of Peranakan cuisine. That was initially prepared by of Chinese immigrants who landed in Singapore and Indonesia. The base of this meal is rempah, a spice paste comprised of red chilies, garlic, shallot, ginger, lemongrass, and turmeric.

To make a smooth paste, a white fish, such as mackerel, is combined with rempah and coconut milk. This is wrapped in banana leaves. Further, it is shaped into rectangles. The whole item is then cooked over an open charcoal fire to give the fish a smoky taste.

Buffalo chicken wings, United States

Beer and buffalo chicken wings are as traditional as hamburgers. Don’t forget to pair this spicy dish with a pile of celery sticks and a ramekin of dipping sauce for an enhanced taste. Normally the dip which goes with this dish is blue cheese dip, but ranch also works.

Buffalo wings, which are reported to have originated in a Buffalo, New York, pub in 1964, are among the spiciest concoctions. Moreover, teriyaki wings and honey garlic wings are also very popular among Americans and foreigners. A little amount of cayenne sauce can make this dish even spicier.

Sichuan hot pot, China

Sichuan cuisine in China is often regarded as one of the hottest in the world. Even other versions of hotpot also reflect this characteristic.

Sichuan hotpot may be dated back to the Qing Dynasty, which ruled from 1821 to 1851. After significant literary investigation, historians claim that it was born in Luzhou, a wine city on the Yangtze River. The cooker was just a pot with soup inside made from a variety of veggies, Chile, and Sichuan peppercorns.

Boatmen frequently slept at Xiao Mi Tan, a dock on the Yangtze River during the period. They started with this simple hotpot to satisfy their appetite and disperse the cold. The divine taste and the thrilling spice that this dish contains caused it to spread to other wharves along the Yangtze River.

Garlic, onion, and Sichuan peppers blend with meat, veggies, mushrooms, and whatever else you choose to throw into the mouth-numbing pepper oil soup, including pig brain or duck blood. As previously said, anything is possible. If the heated temperature of this soup doesn’t make you sweat. But, the spiciness will so save it for the winter.

Onnuriye Donkatsu (Korean Pork Cutlet)

The South Korean restaurant Onnuriye Donkatsu is famous for offering the Donkatsu of Death, also known as the Drop-Dead Donkatsu. I’m pretty sure that this is one of the spiciest meals you’ll ever taste.

The pork cutlet is drowned in an ominous dark crimson sauce prepared from a thick soup of Asian herbs. The seller claims the chilies which are used to prepare this dish are the spiciest chili on the planet.

The restaurant challenges guests to finish the Drop-Dead Donkatsu in 20 minutes. But there is an exception to this. This meal will not be served unless you have a  bottle of milk with you.

The Wall of Fame which is in this restaurant shows the courageous few who have completed the task.

Shrimp agua chiles, Mexico

The main component of this dish is raw marinated shrimp. And yes! it tastes incredible as it sounds. It is kind of similar to ceviche but has more bite.

Shrimp agua chiles, which means “pepper water,” are made with tiny but potent chiltepn peppers, which are found all across the United States and Mexico. Those chilies resemble bright small berries. Serrano and jalapeno peppers also work if you can’t find them.

Normally Mexicans serve raw shrimp with crispy tostadas after marinating it in a mixture of lime juice, cilantro, red onion, and cucumber.