Foods in Bangladesh
major Vegetable staple is Okra, called “Bhendi.” It is a flowering plant
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with a pod-like fruit, resembling green beans. It is used in lots of different
dishes like stir-fried garlic okra and curry with rice and dal. Its naturally
slimy texture makes it useful as a thickener for soups and sauces.
major Dairy staple is Dahi, a fermented milk product served as a curd or
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yogurt. It is thick and creamy and tastes sweet and tangy. It can be served
as a dessert or a side dish and is a significant part of Bangali food culture.
n important Fruit is the Jackfruit. It is a symbol of national pride and
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agricultural significance. It is a sweet tropical fruit with rough bumpy skin
that has to be removed. It can be eaten ripe as a snack or cooked into
various dishes such as curry. The seeds are also eaten as a snack or
added to dishes for nutrition.
he most important Grain in Bengali culture is Rice. There are many
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different variations of rice cultivated there including Miniket, Nazirsail, and
Chinigura. It is served as a side dish with most lunch and dinner meals, and
provides 50% of protein intake for Bengali people. It is also the biggest
grain crop, accounting for 97% of grain production.
he most important Protein in their culture is Fish. Because of the country’s
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physical location, near the ocean on the Bay of Bengal, fishing is an
important industry and fish are accessible. Hilsa is the national fish, and
Carp, Tilapia, and Catfish species are also popular. The fish is fried,
steamed and mixed in curries and sauces.
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