Seven years of frying: Tibetan shapale

Regular readers will have noticed that we tend to follow a rough geographical order when making our international recipes, so would rightly be slightly confused by the fact that we’ve now jumped from Bermuda to Tibet. This is because when we started this project, our list of countries followed a rule whereby each country bordered the countries on either side of it on the list, but there was no way to take this linear approach and also include all the countries – so we have a separate list of ‘leftover’ countries. Now that we’ve reached the Caribbean islands (of which there are a lot, and if the Pacific Islands are anything to go by, they’re all likely to offer up quite similar foods), we thought we’d intersperse them with those leftover countries. So: Tibet. Continue reading

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A Bermuda short: Bermudian fish chowder

Before making this dish, we knew two things about Bermuda: shorts and Triangle. We’ve now bumped this up to three things, having added its traditional fish chowder to our repertoire. Unlike the creamy, thick chowders we’re used to, Bermuda’s version has a tomato base and isn’t stodgy at all. It’s also very spicy, thanks to the addition of chilli sauce (more on that in a minute) and is so full of vegetables that ‘fish chowder’ is almost a misnomer. Recipes on the Internet are all pretty similar but we thought The Bermudian seemed a reputable enough source – we just made a few tweaks here and there. Continue reading