Well this world tour thing isn't going to work if it relies too much on me.
I will be in New York (and Montreal) later in the year, and I can certainly find some cultural and culinary connections, although I'm not sure how or when the chilli got to the European settlers in North America, exactly. Clearly there's a lot of Mexico and Latin America more generally in the US now....
But as Fran points out below, there is also Australia to explore in that context, I understand that she's in Cairns or will be soon..
And Amanda will be in Zanzibar shortly, which really was a Portuguese trading hotspot in the early 16th centre - the years of the great chilli spread.
So I'm thinking of how I could open up the world tour to guest bloggers. Either simply add comments or email me in the first instance..
meanwhile I've baked all our post frost chillies here in Ainslie and ground them don to make a nice bity slightly smoky powder.
keep the fire burning.
Just got back from Mossman Gorge, near the Daintree, (just amazing) with a jar of "devils delerium" chilli paste, made from the Jolokia chilli, sold as the hottest chilli in the world. No one has dared to try it yet - apparently the correct serving size is the remains of a spoon dipped in the jar and wiped or any residue. Its rated 14/10. I think it might be an impossible chilli - invisible, immaterial and back the front. Oh well! we shall see!
ReplyDeleteFran