Barbados and Panama Win DC's Embassy Chef Challenge

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Barbados and Panama Win DC's Embassy Chef Challenge
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Chefs from 22 countries and five continents faced off in Union Station last week at the Embassy Chef Challenge, a culinary competition between nations meant to foster “culinary diplomacy.” The event, now in its 15th year, also gives DC foodies a chance to taste cuisines usually reserved for embassy guests.

Barbadian chef team Damian and Ann-Marie Leach served one of the island’s national dishes: coucou—a sticky, elastic savory porridge made with breadfruit—topped with curry lamb and pineapple chutney. They were joined by mixologist Dameain Williams, who created two tropical cocktails with Barbadian rum. The line for their booth stretched further than any others for much of the event, and Barbados ranked first in the peoples’ choice awards.

China, the Dominican Republic, and Thailand also fared well. China’s embassy chefs—Lin Song, Lu Tao, Li Xiaofeng, Jia Wehhni and Zhu Xianglin—served a tongue-numbing sichuan spicy fish, kung pao shrimp balls, and sichuan cold spicy noodles, along with delicate Hong Kong-style mooncakes. Thai embassy chef Wattanaphong Kongwattana delivered a zippy pla goong, shrimp salad, and warmly spiced beef massaman curry.

Madagascar’s embassy chef, Elian Pon, provided a rare opportunity to try the island’s cuisine with a vanilla-perfumed fish cooked in coconut milk and a peanut-and-banana based cake called koba.

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