Festival Stall · Creamy Chicken Stew
Gentse Waterzooi
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It began as a fishermen's stew made from whatever the Leie river gave up, and only became the cream-and-egg-yolk chicken dish it's known as today once chicken got cheaper than river fish.
Chicken (or, in the original version, freshwater fish) is simmered with leeks, carrots and celery in a light broth finished with cream and egg yolk. During Gentse Feesten, the city's huge summer street festival, vendors ladle it into cups to eat on the move.
Why it's made this way: The dish takes its name from the Dutch for 'boiling water,' reflecting its roots as an everyday one-pot meal for Ghent's river-trade workers before it became a festival comfort food.
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Garnaalkroket
Part of World of Street Food — 690 dishes from 118 countries.
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