#169: Equatorial Guinea

Pardon the slight delay in our foodie adventures- we have been busy doing the things and loving the people. It’s not that we haven’t been cooking our weekly country meals, no, L has been all over that song and dance… I have been the one that has been remiss in my postings. So please allow me to catch you up!

THE DINNER: The week that our dear friend, Justin, passed we tackled Equatorial Guinea and made swordfish steaks and THREE sauces!! It was grilling and thrilling– along with the sauces, it was all hands on deck cooking chaos, which is too bad because L had to fly solo. Good thing this woman is a culinary mastermind and can handle all that stuff by herself. LIKE. A. BOSS.

Turns our “Grilled Fish with 3 sauces” is one of the most traditional recipes of that country. It’s all fun and games with the grilling of the swordfish steaks clocking in as the easiest part of this recipe…. the sauces are another problem entirely.

Equatorial Guinea Grilled Fish Recipe: http://dishinguptheworld.blogspot.co.uk/2011/07/equatorial-guinean-grilled-fish-with.html



Ease of prep and cooking: 6 STARS out of 5 this meal!
YES- off the scales. Now, to be fair, L only gave this one a 4 star for difficulty… I adjusted this for the masses because she’s a cooking wizard. So, I adjusted for the average Joe… it’s sort of the idea that a normal human should compete against the Olympic athletes for scale so we can see how hard it really is because they make it look easy. Same principle. If you can’t find swordfish, you can definitely substitute tuna steaks. There was no conversion and no translation.

Best dish of all time scale: 4.5 STARS out of 5 for Meal!!
I was out on this one, but the report back indicates that the lime, chili and garlic marinade for the steaks happened to be delightful. The sauce choices were ultra complex in addition to the excellent base marinade. The favorite sauce was the spinach which was the spiciest and dad’s favorite was the peanut sauce for the richness/creamy profile. Smoked trout in the spinach sauce added another level of depth and it’s like “fish on fish on fish, guys!”. The third one was sort of the red headed step child– the avocado was spicy and creamy, but just couldn’t out mark the other two in those respective departments. It was a multitude of flavors and was fun to try all the elements so neatly arraigned.

Rolling in to #170 we venture to Lesotho. This African country stands alone with L while I was in Mexico on a beach in Cancun with A ❤ lemme tell you, it was sand and sun- but it’s nice to be back to the food blog with my mom.

Love you all lots! 
– L & K

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