I cook Bissau-Guinean, Guinean, Guyanese, Grenadan, Ghizhou, Guadeloupean, Equatorial Guinean and Gujarati food – and this is what I think

Seventeen years into my International Food Project, it’s become pretty clear that I’ll be lucky if I get to the middle of the alphabet before I die.  The real problem is that I get enthusiastic for a while, do a lot of cooking, and then just get tired of it and go back to eating frozen food for months on end.  Now that my children are vegetarians-that-don’t-eat-vegetables, finding recipes that even a couple of us will like is very hard.  And if I can’t cook for my kids-that-won’t-eat-anything, it seems selfish to cook for just Mike and I.

Still, after a few months of frozen food I’m hungry for some good homecook food so I’m going back to this project.  And this means getting to date with my writing.  I cooked all these cuisines in late 2016 and early 2017.  I thought I was done with “G” cuisines, but I discovered a few new ones: Gascon, Greenlandish, Gibraltarian and Guernsey.  I also found other cuisines that come earlier in the alphabet.  That, of course, is one reason why I’ll never finish this.

Meanwhile, here are the cuisines I did finish!:

Bissau-Guinean – My journey into this Portuguese inspired West African cuisine could have gone better.

Equatorial Guinea – Try as I might, I could not avoid making yet another dish of chicken with peanut sauce.

Guinean – I made just one dish from this neighboring country, fortunately it was good!

Ghizhou – Another tough country to tackle, but I found one good recipe

Grenadan – I tried, I failed, I moved on

Guadeloupean – Don’t miss the chicken colombo!

Gujarati – I found the most delicious beef kebab dish in this mostly vegetarian cuisine

Guyanese – I loved exploring this cuisine that owes so much to India

 

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