Bolivia

As it was a school night, we decided to stick to one course for Bolivia. We made Silpancho, consisting of a layer of potatoes and rice, topped with a sort of home made schnitzel/rissole, topped with a fried egg and a salsa called llajwa (I imagine, pronounced something like ya-hwa). Everything was super delicious. Big thanks to Ed and Annette who helped to create this most excellent dish.

Tonga

To Tonga after a long break during a busy school term.

We headed down to the farm for an ambitious meal that involved four separate components... with all four including coconut milk/cream.

Being neighbours with Samoa meant we had to work pretty hard to find some different food, having said that we couldn't turn away from the palusami (coconut cream and tinned spam wrapped in leaves) - sounds gross but is very tasty and was even better this second time.



Along with that we baked some fish in coconut milk and papaya, all accompanied with a drink called ’otai - this was made with watermelon, pineapple and more coconut milk. The instructions called for grating the fruit however we'd do it differently next time as you ended up with a drink that could have been eaten with a knife and fork.

Dessert was bananas cooked in (drum roll...) coconut milk! Simple, easy and very tasty end to a nice meal. Next up is Bolivia.