There are many ways to prepare for a move – planning what to bring, the logistics of travel, reading up on driving rules. Me, I read about food. What the people of a country eat, when they eat it, and who they eat it with can reveal so much about the people you will live amongst for the next few years of your life. It’s also a fun way to start thinking about the foods you want to try when you arrive.
Belgium is famous for their waffles, chocolate, beer, and frites. There are so many more dishes that are lesser known but delicious. Since arriving here we have enjoyed waterzooi (a creamy fish or chicken and vegetable stew), grey shrimp croquettes (breaded grey shrimp nuggets), and carbonnades flemandes (a thick beef, onion, and beer stew). Some dishes are hard to find on menus but are routinely cooked in Belgian homes such as chicons au gratin (Belgian endives wrapped in ham and en-robed in a creamy cheese sauce) and oiseaux sans tete (seasoned ground meat encased in a thinly sliced filet of beef and cooked in a rich brown gravy). There are a few dishes we have yet to build up the nerve to try, notably filet americain (seasoned raw beef, often served with a raw egg on top) and paling in’t groen (eel cooked in a herb sauce).
I love the seasonality of the food in Belgium. When winter was approaching the shelves were filled with raclette products (a method of cooking that involves a table top grill and a lot of melted cheese). As the celebration of epiphany approached, the bakeries all had “king cakes” on offer. When spring arrived white and green asparagus filled the produce shelves. Summer brings trays of meat for grilling and very fresh produce.
Belgian food is served generously, it utilizes seasonal ingredients, and it is best enjoyed in the company of others. Learning about the food of Belgium was how introduced myself to this beautiful (and delicious) country.