Intrepid’s Chotie Moloney was staying with friends on the Coral Coast in Fiji when she first tasted Banana Cassava Cake and simply had to have the recipe…
“Their housekeeper was a marvelous cook, and the daughter of a chief, so you entered the kitchen at your own peril! This cake is so moist – you will love it.”
South Americans are not all poncho wearing pan pipers or crazed futbol fans, there is also a serious majority of the population who love their seafood. In fact, for centuries there has been a friendly rivalry to produce the tastiest ceviche and now this gastronomic battle is being contested between the majority of Latin American countries!
Peru and Ecuador both claim ceviche as their own, as both countries have an impressive variety of fish and shellfish, but historians are leaning in favour of Peru. Every Latin American country gives this seafood salad recipe its own individual flavour, particularly with the garnishes they choose. In Peru, ceviche is served with slices of cold sweet potatoes or corn-on-the-cob, while in Ecuador it is accompanied by popcorn, potato chips, or corn nuts. In Mexico ceviche is even served as a taco filling.
If you want to spice up your Thailand adventure all you have to do is order your curry HOT! The word ‘kaeng’ is your tip that the dish is going to be spicy and tell the waiter “chawp phet” and you will definitely be chomping on extra chili.
There’s nothing like the aroma and distinctive flavours of kaeng khiaw waan, green chicken curry, or the king of red hot, kaeng phet, to stir up memories of Thailand. Intrepid traveller Randy Gould made sure he returned from Thailand with red curry recipe in hand, so he could relive his Thailand holiday again and again…