Yesterday, I made pelau, which is related to the Silk Road rice dish of plov/pilaf. For this Caribbean entree, the recipe called for melting brown cane sugar first and cooking the rice in half regular water and half coconut water.
I've been sick for over a week now and my taste buds are 70% ineffective, but this tasted really good! I'm going to try making it again.
Countries tried so far:
Africa: Algeria, DR Congo, Egypt, Eritrea, Ethiopia, Kenya, Liberia, Madagascar, Mauritius, Morocco, Mozambique, Niger, Nigeria, Somalia, South Africa, Sudan, Tunisia, Zimbabwe
Asia: Afghanistan, Armenia, Bangladesh, Bhutan, Burma, Cambodia, China, Georgia, India, Indonesia, Iran, Iraq, Israel, Japan, Jordan, Kyrgyzstan, Laos, Lebanon, Malaysia, Maldives, Mongolia, Nepal, North Korea, Pakistan, Philippines, Saudi Arabia, Singapore, South Korea, Sri Lanka, Syria, Taiwan, Thailand, Turkey, Uzbekistan, Vietnam, Yemen
Europe: Albania, Andorra, Austria, Belgium, Bosnia, Bulgaria, Croatia, Czechia, Denmark,
North America: Belize, Canada, Cuba, Dominica, Dominican Republic, El Salvador, Guatemala, Honduras, Jamaica, Mexico, Nicaragua, St Kitts & Nevis, Trinidad & Tobago, USA
South America: Argentina, Bolivia, Brazil, Chile, Colombia, Ecuador, Guyana, Paraguay, Peru, Uruguay, Venezuela
Oceania: Australia, Fiji, Samoa, Tonga
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