For our Cameroonian dish, I made Poulet D. G. It’s essentially chicken braised in a parsley/onion sauce. The chicken was nice and juicy (I used thighs), but I found the sauce to be pretty bland, which was surprising given how much onion, garlic, and parsley was in it. It also didn’t photograph especially well.
Previous Entries in Cooking Around the World
- Afghanistan: Kabuli Palau
- Albania: Tavë Kosi
- Algeria: Maaqouda
- Andorra: Cannelloni Andorrana
- Antigua: Antiguan Butter Bread
- Argentina: Empanadas Mendocinas
- Armenia: Lula Kebabs and Gata
- Aruba: Keshi Yena
- Australia: Lamingtons
- Austria: Tafelspitz, Bratkartoffeln, and Sachertorte
- Azerbaijan: Baliq Shashlik and Tenbel Pakhlava
- Bahamas: Pineapple pie
- Bahrain: Machboos and Maamoul
- Bangladesh: Shami kebabs and paratha
- Barbados: Pigeon peas and rice
- Belarus: Draniki
- Belgium: Liège Waffles
- Belize: Stewed Chicken
- Benin: Yovo Doko
- Bhutan: Kewa Datshi
- Bolivia: Anticucho
- Bosnia: Cevapi
- Botswana: Diphaphata
- Brazil: Feijoada
- Brunei: Honey Barbecue Chicken Pizza
- Bulgaria: Patatnik
- Burkina Faso: Riz Gras
- Burundi: Banana Cake
- Cambodia: Char Kroeung Sach Ko