Foreign food you don't get

>swedes
What?

you're supposed to eat it on crusty white bread
that said, its inferior to Italian peperonata in every way

For whatever reason they made an 'merican shelf at one of the supermarkets I go to

I had a look and since then I avoid it like it's some huge fat devil bouncer at the entrance of fat hell where you enter and are immediately drenched in sugar, fat, aggressive marketing/labeling, and your teeth are removed with the solidified cholesterol that you bleed out through your skin

Oh, and I still haven't gotten used to pak choi, even though I've tried it 3 times

>>8370522
It was in the swedish section of the store, sorry. I see now that it's serbian.

>>8370580
what has pak choi got to do with 'merica?

Most commonly Ajvar is served alongside the main dish. You dip a slice of bread and eat it like that.
It's not very tasty.

Gerfag here,

I use it from time to time to spice up recipes, sauces to be exactly. It's an alternative style to tomato paste. Goes quite well with chickenbreast, for example as a surrounding for the oven, topped with Mozzarella.

File: 1465264869170.jpg (7KB, 252x252px) Image search: [Google]

7KB, 252x252px

>>8370492
Banana ketchup.

Shit tastes just like regular ketchup, and I bought it in fucking Puerto Rico.

I'm convinced they just swapped labels.

File: salt_liquorice_skulls__23910.jpg (63KB, 600x402px) Image search: [Google]

63KB, 600x402px

Salt licorice

>>8370492
That stuff is fucking god tier on sandwiches, and I also mix it with hot cooked pasta and cheese, which is godly.

Blood/black pudding and blood sausages, what is even enjoyable about eating blood?