So, over Christmas 2020 the COVID-19 entered my household. These posts are those that had to be written up later because being at the computer for more than 15 minutes made me feel beyond tired. I can cook, but I can’t type – it’s very strange. Still, these posts were done well after the fact so apologies in advance.
Okay so I didn’t quite expect to be doing two African recipes in a row, but when a recipe comes your way that looks quick, tasty and not like something you’ve seen before – well then it’s time to just do it. Especially good for me as this didn’t take a lot out of me to make, which meant that it was ideal for me to make in my covid recovery.
Guinea-Bissau is one of four countries in the world with Guinea in their name, thus making it not so easy to find recipes that are unique (although Papua New Guinea, not being African, is easier in that respect). As such I really wanted to make sure I started crossing these off so that I didn’t have a difficult time later on.
Like Mozambique and São Tomé, Guinea-Bissau’s not-quite-recent history comes as part of Portugal’s colonial ambitions in Africa. This makes it one of the few countries in the world where Portuguese is the national language and explains why a lot of the recipes you end up seeing here – such as caldo verde – can also be found in other Lusophone nations. The recipe I ended up going for, whilst simple, isn’t like something I have seen when researching other countries.
I am not sure I could have made anything more millennial sounding if I tried. I just needed to have smeared this on toast rather than serving it in the avocado skins and I could have been some sort of meme. As the name would suggest, this dish (recipe from Travel by Stove) is stuffed avocado where the main ingredient in the stuffing is tuna. You also have some dairy, coconut and tomato – but tuna is the real bulk of it.
Having a whole avocado’s worth of this dish is a bit rich – although the squirt of lemon on the top really does help to take the edge off of it. I don’t usually go for the full recipes where there’s a sprinkle of herbs on top or a splash of citrus, but this really showcases the reason why these are put into recipes. Although, at least with a lemon, I have other uses for it – unlike parsley which ends up wilting sadly in the fridge.
Next time on this challenge, fatigue willing, I will be not only cooking my next American country but also will be crossing over the overall halfway mark. Feels like a lot has happened since I first sat down on an Easter Sunday a few years ago with my first country dinner. Sure, this challenge is taking longer than I expected but at least this way it stays fun.