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Bolivia’s Pique Macho is basically the ultimate in loaded fries. Fried potatoes as a base, marinated and sauted eye fillet, fried chillis, onions and capsicums, fresh tomatoes, olives, boiled egg. Awesome dish.

Apparently it is called Macho as you have to be a big man to finish this dish. The photo I have posted was a platter that fed three of us with plenty of leftovers.

Back into my challenge after a week off due to work commitments.

Amiwo and Fried Chicken with Spicy Peanut Sauce.

You’d be forgiven if you’d never heard of Benin, which is a small west African country. This meal was fantastic. Amiwo is like a spicy porridge made from masa flour and then set like a jelly. The peanut sauce was fantastic. Lots of kick and no where near as sweet as an Asian peanut sauce.

Next up: Bhutan.

Belizean Stewed Chicken and Rice and Beans

This is made using a spice mix called Red Ricardo containing annatto seeds. The seeds need to be soaked for a day or more to make them soft enough to blitz into a paste.

I had an added challenge of making the Belizean Stew with rice and beans in our campsite on the weekend for about 10 people, but it turned out really nice. A bunch of friends went back for seconds which is a good sign.

Going to take the rest of the week off from the challenge and resume next week. Not going to be home much and that is making cooking a little challenging 🙂

Cannibal Toast

Main: Toast Kannibaal
Dessert: Raspberry Sorbet

Toast Kannibaal or Cannibal Toast is a steak tartare served on toast with pickled accompaniments. Couldn’t resist the name to be honest and it is quite a different thing to what we would try in Australia, so I decided to give it a go. Kas and I both really enjoyed it.

Dessert was nice but technically a failure. I made the sorbet to go with Brussels waffles but the day got away from me and did not get the dough ready on time to ferment. Sorbet with vanilla ice cream was the recovery.

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