I literally just finished the last of my oxtail stew and I only have one little bag of biltong left, and well sure of course I’ve made some Chicken Yassa because I hadn’t in a couple of weeks, but I’ll be finishing off the Malva pudding with it…
And yes I’m going to need some more recipes for South Africa because it’s a BIG country and I’m not halfway across it.
But of course there’s an upcoming US Thanksgiving holiday to break up my African-cuisine run.
But before that, even, I’m inserting a Mexican food break.
Which of funny when I reflect that when I came back from Greece — where the food was great and I still make souvlaki and tzatziki from time to time for the sheer joy of it — the first thing I was craving after more than a week of all Greek food all the time was… Mexican food.
I don’t know. I suppose it’s just such a vastly different palate, that it becomes a refreshing break from other cuisines.
So anyway, it’s loaded nachos and homemade chicken crunch-wraps.
Because why not?