Over the course of those challenges, I benefited from many new experiences. For example, I got to pretend that I was part of the Germandat de Escullaires for a day, when I prepared Escudella, the national dish of Andorra. The dish is prepared in the streets and served to the public on every St. Anthony's Day (January 17). I also had the opportunity to cook with offal for the first time, when I made Khalyat Alkadba wal Galoob, or sauteed lamb hearts and livers, which is served as a main dish in Libya. Speaking of unusual ingredients, I worked with pig trotters -- an ingredient that I never liked as a kid -- when I made Kangchu Maroo, a delicious pigs' feet curry served in the Land of the Thunder Dragon, also known as Bhutan. I could go on, but I think you get the drift. To this point, I look back with amazement at all that I have accomplished over my first 20 challenges and I look forward to the remaining 60 challenges.
However, I have also been reflecting upon my Around the World in 80 Dishes challenge. To this point, every challenge has been based on a country's cuisine. There are many more cuisines than countries. Many of these cuisines, like their associated ethnicities, do not have their own countries. The ethnicities may be minorities in a country. They may be split between two or more countries. I realized that, as I continue my personal culinary challenge, I will never have the chance to learn about these ethnic groups or the opportunity to prepare a meal reflective of their cuisine or culture.
For this reason, I have decided to do four "special challenges." The focus of these special challenges will be on the culture and cuisine of an ethnicity that does not have its own, formally-recognized country and/or would not otherwise be part of the challenge to prepare 80 dishes from 80 different countries. Each such special will take place after I have completed twenty challenges.
That means the first special will be coming very soon.
So, stay tuned and ...
ENJOY!
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