No, I have not forgotten my international food project, though I always progress much slower than I want to. I’ve cooked dishes from a 133 cuisines so far, and I’m still only a little into the “G”. Still, I have now finished two more “G” cuisines.
My Gabonese menu features recipe for fish in peanut sauce, chicken in palmnut sauce and a great recipe for baked bananas.
My Greek entry has recipes for pastitsio, chicken, beef stew and a custard pie.
One of the reasons for my slow advance in the Gs is that even as I go ahead with this project, I discover cuisines I have ignored from earlier in the alphabet. A few months ago, I bought a great cookbook, Copeland Mark’s Sephardic Cooking, at a library sale and now I have a plethora of cuisines from the Jewish diaspora to explore. I may skip those that are too close to the host cuisine for notice, but some of these Jewish cuisines do represent the merging of multiple traditions and they merit a real exploration. I’m currently working on dishes from the Baghdadi Jewish community in Calcutta and the Bene Israel in Bombay.