Week 7: Bangladesh

In Bangladesh you can't swing a Bengal tiger without hitting a Bangladeshi (save the tiger penis, it's worth a fortune as an aphrodisiac, but only if you want to make love to a tiger). Bangladesh is one of the most densely populated countries with a landmass about the same as Iowa and 2700 people per square mile. If you spread Bangladeshis evenly over their country everyone could play catch with several other people. Bangladesh was once part of Pakistan, achieving independence in 1971. In recent years corruption and bloody political battles have ravaged the country and a military 'care-taker' government is calling the shots. Climate and over-population are the root of many problems in this desperately poor country. In 1998 a flood covered 2/3 of the country leaving 30 million people homeless. Many live in areas where homes, subsistence farms, and lives are destroyed regularly by floods forcing the poorest of the poor into a landless, nomadic lifestyle.

What appetizing thoughts. But enough about devastation and poverty. On to food, and lots of it!

We found several variations of a carrot soup recipe. Here's the one I made, which turned out very well. It is a light and delicious first course, and definitely something I want to make again. I'm already looking forward to leftovers for tomorrow's lunch.

Carrot Coriander Soup

2 Tablespoons butter
1 medium onion, chopped
5 cups chopped carrot
1 teaspoon of coriander
1 potato, peeled and cubed
4 cups chicken or veggie broth
heavy cream (optional)
chopped cilantro (optional)

In large soup pot, melt butter over medium heat. Add onions and cook for a few minutes. Add carrots, coriander, potato, and broth. Bring to a boil and simmer 20-30 minutes, until carrots are tender. Puree the soup in a blender, in batches. Return to the soup pot. Top with a drizzle of heavy cream and some chopped cilantro. Enjoy!


When researching cuisine for Bangladesh, we came across this saying a lot: "Mach-e-Bhat-e-Bangali" (Fish and rice make a Bengali.) We wanted to do a fish dish for a main recipe. We are a little burnt out on curries, so we avoided all the fish curry recipes. The one we chose does have some curry spices in it, but is very mild and fresh and not too saucy, probably because I cut out most of the oil in the original recipe. Here is our delish fish dish:


Fish Dopeeaja

2 Tablespoons canola oil
3/4 pount tilapia filet, cut into small pieces
1/2 cup chopped onion
1/4 teaspoon each: chili powder, turmeric, ginger, black pepper
1 medium tomato, chopped
chopped cilantro (optional)

Heat oil in large skillet over medium high heat and add spices. Cook for a couple of minutes, being careful not to let the spices burn. Reduce heat to medium. Add the fish and the onions, cover and cook for 4-5 minutes. Remove from heat. Stir in tomato. Enjoy with rice.