Text 12089, 91 rader
Skriven 2007-02-20 11:01:12 av hap newsom
     Kommentar till en text av JIM WELLER
Ärende: RE: African foods 2
===========================
HIya Jim!

->  
->  -> 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.
-> 
Interesting..

->  -> 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!
-> 
I like it when the food is interesting and flavorful. Anne likes bland (grin)


->  -> 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.
-> 
Hmmm, I of course know taro from Hawaii, but I thought it was also found in 
Africa . 

-> 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.

Hmmmm, I wonder what makes the soup thick? Doesn't look like 500gm of 
spinach would do it and none of the other ingredients seem to add any 
thickening...unless the molohia leaves are very very very starchy?
chat with you soon
hap
 
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