#14 - Bangladesh

Week 14 was our first exposure to south East Asian cooking since starting this project. We made Bengali Doi Murgi, which is essentially yogurt marinated chicken with a kick. Jack's major contribution this week was to dry some hot peppers (I knew that having a dehydrator made sense!) and while I found the meal slightly spicy, both Andrew and Jack have declared this the favourite thus far. Even though rice is a staple in Bangladesh, I am very riced-out and so we had naan instead. I feel OK with that decision as naan and roti are also both staples in Bangladesh.

Jack and I spent Saturday morning driving around Victoria in search of elusive mustard oil, Bengali Garam Masala and black cardamom. We hit up two different Indian grocery stores (one of which was housed in a video store) with no luck. Finally, it was Walmart of all places that came through! Granted there was still no Bengali Garam Masala, but both the mustard oil and black cardamom were found. I'm honestly not a huge Walmart fan, but have a new respect for the international food aisle.

Next up is Barbados, but we will be on vacation so it'll have to wait. If we're feeling particularly motivated we may jump the line all the way up to Nicaragua as that's where we'll be. Otherwise we'll get back on track in a couple of weeks!