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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