Everyone is analyzing every fact and figure of the World Cup, but it seems like we are forgetting the most important element of this collision of cultures: the food! Yahoo Food has put together a list of the biggest foods from each of the competing countries. Take a culinary voyage and discover the must-have dishes from every corner of the world. A plateful of steaming couscous piled high with bay leaf-scented carrots, turnips, and zucchini makes an authentically Algerian meal—especially when it's chased with mint tea. Eat your weight in grilled steaks with chimichurri sauce, a bright mix of herbs, garlic, and vinegar. Savory meat pies are a classic Australian dish, but perhaps more famous—or notorious is the Vegemite sandwich, which is made solely with bread, butter, and that salty, dark brown paste made from brewer’s yeast that the Aussies hold so dear to their hearts. Moules-frites, mussels gently steamed with shallots, parsley, butter, and a liberal douse of white wine are the perfect pairing for crispy frites—and a ramekin of garlicky homemade mayonnaise. Meat-and-potato stews called bosanki lonac are a classic in a land where the big meal of the day is lunch. The quintessential Brazilian comfort food—heck, the quintessential anywhere comfort food—is feijoada, a proudly heart stew of beans and pork served with rice. Hangovers, be gone. The key to Cameroon’s ndolé stew is ndoleh, which are bitter greens native to West Africa. The dish also contains nuts and either fish or beef. Pastel de choclo is basically a beef and corn casserole that’s somewhere between lasagna and seven-layer dip. It’s the size and shape of lasagna—one batch is meant to feed a crowd—and it’s built in layers: first sweet corn mash, then ground beef and onions, then sweet corn mash, etc. Arepas can be found throughout Latin America, where they’re made by forming cornmeal and then baking, grilling or frying them. The extra treat, often found in Colombia: cheesy ones! Costa Rica - Next-level rice and beans, assertively-seasoned gallo pinto relies in part on the condiment omnipresent on many Costa Rican restaurant tables: Salsa Lizano. While some say strukli, a savory appetizer pastry of cottage cheese, sour cream and eggs, is the national dish, we’d urge you to seek out paski sir, Croatia’s distinctive hard sheep's milk cheese. In Ecuador, it’s all about ceviche: Raw shrimp or some other fish takes a dip in lime juice, which “cooks” it, and it’s served in a tomato-y, spicy broth. How to choose, France? We love your crepes and your pot au feu, a beef rib stew with parsnips, onions, and carrots. Ah, the bratwurst—that fatty sausage of veal, pork, or beef so rightly paired with a tall, golden German Pilsner. Eat it on a bun, alongside a tangy mound of sauerkraut, or all on its own. The Ghanian version of rice and beans is waakye, usually made with red beans or black eyed peas. Spices and other ingredients—tomatoes, chilis, ginger, garlic, fish, prawns, or meat—are up to the cook. Moussaka is almost as fun to say as it is to eat. Greek’s national dish is a simple casserole of eggplant, zucchini, tomatoes, and ground lamb or beef snuggled under a blanket of velvety béchamel. Fill up on baleadas, flour tortillas folded in half and filled with fried beans. Chelo kebab—pounded, grilled lamb grilled on sticks and served with basmati rice—is the big deal here. Thank you, Italy, for inventing pizza. It is possibly the world’s most perfect food, with its harmonious marriage of acid-tart tomatoes, wood-charred dough, and milky mozzarella. A staple of many West African countries, fufu is made by pounding plantains, cassava, or yams into a sticky dough, then pinching off small bits to scoop up stews and seasoned meat and veggie dishes. Always use your right hand! We’re not talking about the 13-cent packets from your dorm room days. Real deal ramen—there more than 80 regional varieties—is the the official national dish of Japan, complete with its own museum. The term mole can apply to a number of thick saucy concoctions. What they all share is that they take forever to make, they involve no less than 20 ingredients, and they’re damn delicious. It may look like baby food, but stamppot, a mashed mix of potatoes, carrots, onions, and other veggies, is a very grownup Sunday supper, especially with a side of smoked sausage. Moin moin is a steamed bean pudding made from a mixture of black-eyed peas, onions, and ground peppers. It might not look appetizing, but this Nigerian staple is loaded with protein. Dig into a creamy pastel de nata, the sweet Portuguese egg tart. The golden custard sits in a flaky crust of puff pastry, and the whole thing is temptingly drizzled with dark, sticky caramel. Hot or cold, borsht, a richly purple-hued beet soup, is one of Russia's most iconic dishes. Hot versions are made with a hearty beef, pork, or vegetable stock, and are sometimes plumped up with starchy veggies like potatoes, carrots, and (of course) beets. Cold versions often start the same way, but are creamy thanks to a liberal swirl of rich sour cream or yogurt. Clear cellophane noodles (made with sweet potato starch) and other vegetables—a mixture of thinly sliced carrots, onions, spinach, and mushrooms—are stir-fried in sesame oil in japchae. It’s a toss up between the famous tortilla española, a thick kind of omelette pie made with eggs and potatoes, and paella, a rice dish that contains mussels and sausage and almost everything else under the Spanish sun. So have both! Move over fondue: Rösti, a family-size potato pancake, is generally considered the national dish of Switzerland. The famed Uruguayan sandwich chivito features a thin slice of grilled beef tucked into a roll and laden with a variety of toppings including grilled onions, cheese, roasted peppers, lettuce, mayonnaise, egg, ham or bacon. What could be more American than a big ol’ burger? Grill yourself up a hefty, ground meat patty and slap it in a doughy bun with all the fixings. Roast beef and Yorkshire pudding make for the quintessential English dinner. Just don’t ask for the pudding for dessert; it’s a savory pastry accompaniment made with a simple batter of milk, flour and eggs.