Why Is Belgian Fries So Famous

Nia S. Amira
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So then after several times visiting Belgium both for study and vaca­tion, I can say, the country’s spring season is the best time to enjoy a fresh pan Belgian fries with its super tasty Mayonaise sauce. Perhaps God came to give finishing touch every time when someone was about ready to disseminate the sauce. No one willingly allow you to lick her last mayonaise sauce on her French fries plate. Actually, Belgian cuisine is influenced by its neighboring countries such as France, Germany, and The Netherlands. Some­times we can say Belgian fod is served in quantity of German cuisine but with the quality French food. Apart from the food, Belgium is best known for its chocolate, waffles, and beer.

Belgians typically eat three meals a day; a light breakfast of healthy fresh bread, light or medium-sized lunch and a large dinner. Traditionally, Belgian cuisine prizes region­al and seasonal ingredients, includes the po­tatoes, leeks, grey shrimp, white asparagus, endives and a local beer, in addition to com­mon European staples such as meat, cheese and butter.

Belgium has a plethora of dishes and products that are local to a specific area. Like for example waterzooi from Ghent, the couque from Dinant, and tarte au riz from Verviers. Most such dishes are enjoyed throughout Belgium.

It was the Spanish conquistadors in the 16th century who brought back the potatoes from South America and today the potatoes are grown almost every where around the world. In the 17th century, during harsh winters as the river Meuse in Belgium would freeze and not allowing the locals to get the small fishes they used to, the people from Dinant, Namur region, Andenne, and Huy in Wallonia (French Speaking part in Bel­gium) would cut the potatoes in the shape of fish and fry them.

And since then we say Belgian fries. Bel­gian national dish “les frites’ was wrongly given the name ‘French Fries’ by American servicemen when they arrived in Belgium at the end of the First World War. They named the fries after the French language spoken in Wallonia creating confusion with the in­vention’s nationality. The American soldiers thought they were served in a France terri­tory.

The Belgian Fries called “frites” are part of Belgium’s gastronomic and cul­tural heritage. You will find frites stalls ev­erywhere while visiting Belgium. Belgian fries have their own sharter: the mesure of quality for good fries: first of all, don’t use frozen fries, as it must choose the medium-firm consistance so as Not too firm not too soft.

The methods of frying the potatoes also has to be practised; good frite has to be 1 cm square, rectangular, and fried twice. First frying has to be made at 150° C and the sec­ond one at 175 ° C and you will get a golden fry that is crispy on the outside and and soft inside as the result. To give additional sensation on your Belgian frites, add some delicious sauce like mayonnaise, andalouse, pickels, samurai, cocktail, bolognaise, americaine, sauce riche, sauce chasseur, or fromage on top of the fries.

In every streets vendor, Belgian frites wrapped in a traditional paper cone, served with mayonnaise and curry ketchup, with a small plastic fork on top and a frikandel on the side and you can also order other snacks like gehaktbal or croquette.

Mayonnaise and ketchup are tradition­ally sauces eaten with fries in Belgium. The Friteries normally offer you a number of different sauces for the fries and meats, in­cluding aioli and sauce Americaine but also much more elaborate varieties, including Béarnaise sauce.There are frequently over a dozen options, and most are mayonnaise-based. Varieties include Mammoet sauce, American sauce, and many more. Most of the sauces can be found ready to use in su­permarkets and the use of the sauce to other dishes as well.