We are back in the Caribbean visiting a tropical country with two names and three islands. The official language is English due to past British rule, although you can find people speaking Spanish as well in certain regions. The island has no lakes, rivers, forests, or mountains, but they have plenty of beaches! A & B is even nicknamed “the land of 365 beaches.” Even though it looks like there is a small mountain range on the Antigua it is actually remnants of a volcanic crater (the islands are partially volcanic but there is no active volcanos). This Caribbean nation is popular for vacations due to all the beautiful beaches and top-notch bird watching.
The cuisine of A & B is like many other Caribbean dishes, but they have some unique national dishes. One is called “fish water” which is a stewed or boiled fish, another is “fungee” which is similar to polenta. Food here often involves fresh seafood and produce. Today we do something different- pork chops with bacon-wrapped bananas. This seemingly random pairing of food had me intrigued. Banana is one of the most abundant crops of the island and locals find this dish a wonderful pairing of salty and sweet. Unfortunately, I could not find a back story of how this dish came to be. Most times it is grilled when being prepared, however our grill stopped working so I was very thankful to have my air fryer! The grill version of this dish is found here.
It was tricky to get the bacon to stay on the bananas but luckily most of them stayed put. If you are wanting to fire up that air fryer or are grill-less place the wrapped bananas in for 8-12 minutes depending on the thickness of the bacon at 380 F. You will want to make sure the bacon is crispy and the bananas are slightly browned.
As interesting as this dish was it wasn’t too bad. The pork chops were very well seasoned, we thought the lemon and cumin was a great combination. The bananas and bacon were a nice balance of sweet and savory, however the texture of the bananas wasn’t what we had hoped. They were very mushy while the bacon was crispy, too much contrast for me. Overall the meal was well seasoned and pleasant. We rated it 7.25/10.
For our final meal in Brazil we decided to do two classics- cheese bread and beef kabobs. This delectable and versatile cheese bread (or pão de queijo in Portuguese) has its roots set back to been the Portuguese colonized Brazil. It originated when the African slaves of these landowners used cassava to make tapioca flour by grating the flesh of the root, allowing it to soak in water, and straining the mixture so it could dry. The first bread was made solely of this starch and did not contain the dairy products until later on. The bread is now very popular throughout Brazil. If you are interested in making this cheesy goodness click here.
The history of churrasco however is a bit different. It started when cowboys in the Southern Brazilian wilderness cooked local game over an open fire in a deeply dug pit. Before the meat was cooked they allowed the flames to die down until embers remained, the meat was skewered and salted thoroughly. Now a days you can see these kabobs with various vegetables and fruits accompanying the tender and flavorful meat. Today’s recipe includes pineapple, peppers and onions that were simply seasoned with salt/pepper. I did not bother to prepare the pineapple as the recipe directed because grilled pineapple is already incredible.
While I prepared the bread and the meat marinated Ian heated up the grill. It did not take long to cook the meal, most of the time was spent skewering the meat and produce (it took a surprisingly long time). We decided to make up a fresh salad using greens from our garden to lighten things up.
HOLY GUACAMOLE! This cheese bread is everything you are looking for- soft, doughy, and cheesy. It is just so easy to make and 100% gluten free! I can see myself making this bread as a side, as an appetizer paired with tomato sauce, or a delightful snack. The kabobs of course were delicious and I do love so grilled pineapple. I feel like it is the superior way to prepare it and honestly I didn’t season it at all (even though the recipe called for butter among other things). This meal was crazy good, the bread really outshining the kabobs and truly blowing our minds. We rated this dish 9.5/10!
For our final meal of the week we had a classic street foot of Greece- the Gyro. Pronounced like “yee-roh” (Greek for spin) this savory wrap is traditionally filled with a grilled meat (lamb or beef), tzatziki sauce, sliced tomato, and red onion wrapped inside pita bread. The sandwich did not become mass produced like it is now until the 1970s as American tourism quickly made it a fast food. It is now popular in the US especially in New York City.
It does originate from Greece, however it is believed to be very similar to the Turkish döner kebabs. The term gyro refers to the method the meat is traditionally cooked, rotating vertically on a spit. The Turkish kebabs are cooked in a similar fashion and alike ingredients. We were unable to achieve that, however we broke out our little Colman grill and got the job done. We used sirloin tips for our meat of choice, yum!
As for the tzatziki sauce it is a refreshing combination of Greek yogurt (make sure its plain!), shredded cucumber, lemon juice, and herbs. This sauce can be found in cuisine along the Balkans and the Middle East along with Greece with slightly different preparations. We were glad to use our nifty shredding attachment to make this step even more of a breeze!
This meal wasn’t new to us, but that wasn’t going to stop us from making it one of our four. We loved the tender meat with the cooling tzatziki and fresh vegetables. Our only downfall (slight) was the naan bread since I could not find pita bread anywhere! The naan made it VERY filling, but nonetheless it is one of our favorite dinners to make. With that said we rated it 9.5/10 (10/10 with pita). We hope you enjoy Ian’s recipes just as much as we do!