I cook Bissau-Guinean, Guinean, Guyanese, Grenadan, Ghizhou, Guadeloupean, Equatorial Guinean and Gujarati food – and this is what I thinkPosted: July 7, 2017 | Author: admin | Filed under: Menus, Recipes | Leave a comment »
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