Text 12064, 98 rader
Skriven 2007-02-19 22:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: African foods 2
=======================
 -=> Quoting Hap Newsom to Jim Weller <=-
 
 -> Back in college, I roomed with two Nigerians for a semester.

 -> -1- a stew of beef short ribs, chicken drumsticks and/or pork neck (all
 -> really cheap back then especially the ribs), browned in oil then stewed
 -> in water, making a rich gravy.

 HN> And was this a "traditional" dish that they would have made in
 HN> Nigeria? I  would be a bit surprised if that were true. Killing three
 HN> animals for the meat  for this dish would be a bit unpractical in a
 HN> society where refrigeration (and  the ability to buy single cuts of
 HN> meat) is limited to the very urban populace. 

Chris was from Lagos and had very well to do parents (his Dad owned a
construction company and was an air conditioning contractor). Jedah was
poor but extremely brilliant and on a government scholarship (there
weren't many such scholarships available so he had to be brilliant to
get one). He was from some village in the far north and I don't think he
ate a lot of meat back home. He loved the stews Chris made for us even
though he was a Muslim And Chris often used pork.

 -> And once I ate with some students from Ghana who made the same dishes
 -> except that theirs were loaded with chilies and tabasco instead of being
 -> bland.

 HN> I'd have liked that better myself (grin) Bland is so.....well
 HN> y'know.....bland! 

I liked the Ghana version better too!

 -> Another time, when I was feeling flush, I hit a big produce store in
 -> Ottawa's Byward market with a huge variety of fruit and vegetables and
 -> bought some taro, cassava, plantain and the rare and elusive African
 -> white yam. All of these things cost about 5-10 times as much as good old
 -> domestic potatoes and IMO taste inferior. The guys knew taro and
 -> plantain, liked the cassava when they tried it and had tears in their
 -> eyes when they saw the yams.

I mis-wrote yesterday. They were very familiar with cassava, a staple
back home; it was taro that was new to them.

Molohia... yet another spelling of that word. I found two pronounceable
names for the plant. One was "Jew's Marrow". I don't know whether that
is a complimentary, derogatory, or neutral phrase. The other was Jute;
I'm eating rope plant!

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Molohia
 Categories: African, Chicken, Soups, Egyptian
      Yield: 8 Servings

    500 g  Molohia leaves; (or spinach)
      1 kg Red meat or chicken meat;
    -diced
      1 lg Onion; finely diced
    Salt and pepper
      1 l  Water
     30 g  Butter
     10    Cloves garlic; crushed
     30 g  Ground coriander
    250 g  Boiled rice
     15 ml Vinegar mixed with
     1     finely chopped onion
           Hot pita bread; cut into
    -triangles

  This thick green soup is one of Egypt's national dishes.

  Wash and finely chop the green leaves and set aside. Leave the fat on
  the meat and combine it in a pot with the diced onion, salt and
  pepper, and 500ml water. Boil the meat until tender, about 30-40
  minutes depending on whether you use red meat or chicken. Remove the
  meat from the stock and set aside. Add the leaves to the stock and
  boil for about 5 minutes.

  Put the butter into a frying pan and briefly fry the garlic and
  coriander for one minute without burning. Tip this mixture into the
  leaves and stock while the stock is still boiling - be careful that
  you are not splashed with hot liquid.

  Serve the soup hot, accompanied by side dishes of the boiled meat,
  boiled rice, vinegar and onion mix and pita bread.

MMMMM

Cheers

Jim, in Yellowknife




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