This is a meal that Andy made for me last week. He followed Peter Singer's (Australian) recipe for dhal (Indian), which we like for the inclusion of tomatoes and coconut milk. But, in place of curry powder, we subbed Berbere powder (Ethiopian) which was based on a recipe from the Fat Free Vegan Kitchen (American). I think we had it on some brown rice. And to drink, we had a home brew blend called Dublin. So there's some Europe for you, too.
The only continents we were missing were South America and Antarctica.
14 comments:
Awesome! Nom nom nom!
now THAT is the ultimate fusion cuisine! Mmmm nothing beats warm dhal over a bed of rice :)
Oooh, what a fun fusion of flavors!! :0)
So many countries in just one meal! ;-) hehe
That looks so delicious and warming. Man I can't wait to get back in the kitchen!
I love Indian and Ethiopian foods (never had 'em together, though).
But I don't think I've ever had Australian food... does Outback Steakhouse count?
By the way, thanks so much for your kind comments on my blog. I'm so glad to "know" you, Theresa.
My 'signature' curry dish seems to be half Thai half Indian. It's just a mix of all the things I like in a curry, the best way to invent new food
your food is always realy inspiring! I always seem to come here to find din-dins ideas ;P
po-mo fusion food tapestry excellence! I love when stuff like that happens (and I agree with cosmicwild, you do have a touch for that kinda alchemy!)
YUM! That looks really good!
I just love Ethiopian food.
I wonder what would classify as Antarctica cuisine...I guess they'd eat a lot of fish...ick! Glad you left that one out.
Now that's fusion! Sounds delicious too.
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