There are some challenging nations to be sure. North Korea will be combined with South Korea because in the unlikely event that there is food to eat in the north, its cuisine is virtually identical to the south. Ghana and Ivory Coast have substantially similar diets. Slovakian food isn't inspiring but the many cocktail recipes are intriguing. Some countries, like USA, have so many distinct types of regional fare that the selection process is difficult but very fun.

We haven't picked an Australian dish yet. I have my best people on it.

Up today: Honduras

Southern Fried Chicken is uniquely American in origin, from what I've read.

The Algerian dish looks awesome. You need to send samples of all the dishes to Lounge regulars so we can vote on the best one.

Well, I'm making the Algerian dish tonight. We'll see how it goes.

Today: Honduras



Honduras is the first country we come to that I've been to before. We made pupusas with curtido, popular in El Salvador, Honduras and Guatemala. Pupusas are also popular with central Americans in the USA.



Curtido:











Pupusas:

Ground the meat, chopped the onions added spices and cooked in a skillet



Made the masa:





The finished product:



Pupusas are street fare in central America. I added some hot sauce. Always a treat.

It being Honduras day, I have to recommend central American fried chicken. The most popular chicken fast food restaurant is Pollo Campero. The restaurant has franchises in several US cities. Before the franchises opened in the US, it was not at all uncommon to fly back from central America with several people delivering boxes of Pollo Campero as a treat from home to share with their families once in the US.

Football and food on the same thread + some wine........just perfect!!!

How did this turn out?

Great thread, great idea, and I am so excited to watch as this thread unfolds.

I have a question however... in the first dish, you used purchased chicken stock? Surely someone who buys a whole chicken, de-bones and cubes it should have some stock in the freezer? No offense intended, I just was kind of shocked.

The harira was excellent. While stewing, it tasted oddly and unexpectedly under-spiced compared to expectations when I was tasting it to add salt and pepper etc., but the parsley, cilantro, and lemon at the end were just what the doctor ordered to put it over the top. Those three really tied the dish together and brought out the best of the varied spices in the stew.

Unfortunately, I don't think I'll be able to try too many of these dishes in synchrony with you (or w/in a few days of your posts, anyway). I'll be out of town for more than a week starting Sunday, so I'll be loathe to whip up much involving leftovers over this next week, especially considering the already delicious leftovers I'll have from the harira. However, both my gf and me think this thread is awesome, and we both are all in favor of trying exotic dishes. I may be bumping this thread for a while as we try our hands at making your favorites, even if we're a little slow, our knives aren't as fancy, and our supply of pics may be lacking.

Oh, but if you do mole for Mexico on the 21st, then we're apt to be in sync anyway. My gf requested that I bring back mole, as she loved it and I hadn't made it in a while.

if hes like me hes got 3-4 carcasses in there and is just too lazy to make it

Not offended at all. Mainly it is because I usually use my chicken carcasses to bait crab traps.

dammit.... I hate where i live.