Wikipedia says that Chile Relleno is a dish of Mexican cuisine that originated in the city of Puebla.
As much as I would have loved to have made a truly authentic dish, we struggled to find fresh Poblano peppers and Queso Chihuahua (or any type of Mexican cheese).
We looked for alternatives without success and decided to try and make our own version. To do this we played around with peppers of varying heat (note to self, grilling scotch bonnets is a stupid idea).
My Other Half reminded me that we did in fact do a dish from Cameroon for the Olympic Food Challenge.
There were a lot of dishes that we prepared during that challenge that we make again from time to time.
Poulet DG (DG, stands for Director General) is another one that is going onto this list. We have already had it twice this week.
During my research into this dish I found out that it gets it’s name from the fact that it is popular with the middle classes in Cameroon. The dish is basically all cooked in one pot, with Chicken and plantain being the main components.
Ever since we went to Mexico we have been in love with these amazing finger licking treats.
These wings do pack a bit of a punch so make sure you make the Blue Cheese dip to go alongside them.
The blue cheese I use for the recipe is Harrogate Blue, simply because it’s our favourite cheese and we always have it to hand.