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Typical Foods from around the T20 World Cup Countries Boerenkoolstamppot, curly kale mixed with potatoes, served with gravy, mustard, and rookworst sausage – from the Netherlands Champ is made by combining mashed potatoes and chopped spring onions with butter and milk, and optionally, salt and pepper – from Ireland Dating back to 1915, the ANZAC biscuit is the stuff of national pride and tradition for both Australians and New Zealanders, whose forefathers ate them in the trenches during the Gallipoli campaign of WW1 – from Australia Rice and beans as a staple diet – from the Caribbean Biltong is a kind of cured meat. Many different types of meat can be used to make it, ranging from beef through game meats to fillets of ostrich from farms. It is typically made from raw fillets of meat cut into strips – from South Africa The Sunday Roast is a traditional main meal served on Sundays (usually in the early afternoon for lunch), consisting of roasted meat, roast potatoes together with accompaniments, such as vegetables and gravy – from England North Indian meals consist of basically chapatis or rotis, along with dals (pulses), vegetables and Curd (yoghurt). Use of rice is there but not too much. There are also side dishes chutney (preserves) and achars (pickle). In the North and West, there are also Kashmiri and Mughlai cuisines, reflecting the strong influence of central Asia. There is a heavy consumption of Milk based sweets also. Kiribath (milk rice) is a traditional dish made from rice. The word is a compound with a transparent meaning in the Sinhala language, where kiri means "milk" and bat means "rice". The dish is prepared by cooking Rice with coconut milk, whence this name. In Tamil, the dish is called paacor. Kiribath has now become a traditional dish and is not uncommon in almost every household in Sri Lanka, be it rich or poor. Sarson Ka Saag is an authentic Punjabi preparation of fresh mustard leaves with aromatic herbs and spices. Sarson Ka Saag is cherished in the Punjab region of India and Pakistan. Traditionally, served with makki di roti. Can also be served with Roti, Naan, Kulcha or Basmati Rice. Haggis is Scotland’s best-known regional dish. It is made from lamb’s offal (lungs, liver and heart) mixed with suet, onions, herbs and spices, all packed into a skin, traditionally made of a sheep’s stomach.