Snacking, Signing and Traveling updates

Recently, over 50 community women (and a few men) from all walks of life in State College, PA, came together for a women's networking event. It was sponsored by a new group largely spearheaded by Dee Frisque and called SCI (Smart, Creative and Inter-connected).

I was invited to exhibit and sign copies of The Ghana Cookbook, and brought along samples of a couple of recipes: the always popular plantain strips ("chips") and hibiscus iced tea. It was a refreshing time, and I'm always grateful for the chance to meet and network and also  promote Ghana's (and sub-Saharan Africa's) cuisine and culture. It's rewarding to see The Ghana Cookbook continuing to make its way out into the world, spreading almost entirely by word-of-mouth. Thank you to all of you who continue to share about it.

This weekend, I'm heading to Brazil for a week: first to Rio where I'll reconnect with 2 Brazilian colleagues I last spent time with several years ago: culinary professional Margarida Nogueira and Teresa Corção,President of Instituto Maniva (its motto is "food is love, culture, and memory") and chef owner of the O Navigador. They have also been very involved in supporting and developing Brazil's slow food movement. I'm excited to talk specifically with them about differences between Ghana's and Brazil's cassava (mandioca). I'll also be back in Belo Horizonte for a few days, in Minas Gerais.

On another front, as those who follow me on Betumi's facebook or instagram (franatbetumi) or @theghanacookbook twitter account may have noticed, I'm working to develop a press cookie ("biscuit") dough using naturally gluten-free flours from Ghana. First two efforts were disastrous, but #3 was eaten pretty quickly. I've begun with millet, white rice, corn, tapioca, and tigernut flour. Will continue the experiments after returning from Brazil. Any advice or suggestions? Ha anyone tried substituting coconut oil for part of the butter or margarine? What about sorghum flour?

               

#1 Disaster

 

#2 Worse

#3 Getting there

Tapioca Project and Cooking Contest

This week in Rio has been filled with fantastic opportunities to get to know Teresa Corção and Margarida Nogueira and their Manioc Project. The day after arriving I had the great good fortune to attend the 3rd “tapioca cooking contest” (a light, magical cassava “pancake” cooked without oil) held as part of their work with children, especially those from the favelas:


Their project has been so enthusiastically received by the children and the schools that Teresa and Margarida now have a bigger dream: to expand “Projeto Mandioca” to other cities and states in Brazil, beginning with São Paulo. They plan to develop materials to train and equip teams of qualified volunteers to duplicate and replicate the projects on a wide scale. Already they’ve worked in 6 schools and reached at least a thousand children. These dream-makers deserve our support and encouragement. Read (in Portuguese) more about the foundation they have just established, the Instituto Maniva, to make it possible.

How does this relate to Africa? Teresa and Margarida are acting locally, but they are definitely thinking globally. They want to see the love of and respect for manioc (e.g., cassava) spread everywhere, moving beyond Brazil to Africa. After all, Nigeria is the world’s largest producer of manioc (cassava), and it was Nigerian poet Flora Nwapa who wrote the ode to cassava, Cassava Song and Rice Song. Let’s join them and dream together.


Another joy in Rio was to eat at O Navegador, Teresa’s world class restaurant (with its incredible organic salad bar ,".org") where I enjoyed a highly sophisticated version of a tapioca pancake with black sesame seeds and rock salt (and filled with bobo de camarão, a cassava puree with coconut milk, red palm oil, and shrimp, along with a little cilantro, onions, etc., and garnished with a sauce made of cherry tomato and pimenta biquinho). They also served the best pão de queijo I’ve tasted in Brazil. Now I have all these wonderful cassava recipes I hope to adapt and introduce to Ghana in January!

Mandioca and Cassava: An Afro-Brazilian Link

Did you know that:
1. cassava (or manioc, or mandioca) is originally from Brazil?
2. cassava spread from Brazil to Asia and Africa?
3. today Nigeria is the world's largest producer of the roots?
4. Thailand is the biggest producer and exporter of its starch?

In 2005, I noticed an unusual and intriguing talk on the program for the International Association of Culinary Professionals' annual conference--it was on manioc, not exactly a household word in the IACP. Even though I could not attend the conference that year, I wrote to ask for a copy of the talk from one of the presenters, Margarida Nogueira. Later, I met with her briefly in Rio de Janeiro. Now back in Brazil, I was trying to track down another Brazilian whose name is associated with manioc: Teresa Corção, the founder of the Manioc Project (Projeto Mandioca). It turns out Teresa and Margarida were co-presenters at that 2005 IACP conference. In 2002, Teresa, a chef, restaranteur, culinary historian and educator, founded the manioc institute, and started the manioc project.

To quote Teresa: "The real importance of this product is mostly unknown, although it is very much used and appreciated in our daily meals. In the very first contacts that the discoverer of Brazil – Pedro Alvares Cabral – had with the Indians Tupiniquins, in the south of the state of Bahia, he was introduced to manioc, a native product of those then unexplored lands

To our native Amerindians, manioc was the most important ingredient in the preparation of different meals such as porridges, cakes, breads (pirão, beiju, mingau, paçoca). As the European wheat was not suitable to the climate of the newly discovered lands, the colonizer had to get used to manioc, a root so much appreciated nowadays throughout the world. No other product is as much Brazilian and has such an importance as manioc."

To quote from a blog posting on the Terra Madre site: "With this in mind, and working together with a team of experts Teresa decided to launch her project. Through workshops in public schools, children learn the importance of manioc during informal classes, theater and hands on cooking demonstration, learning how to prepare tapioca and other traditional Brazilian dishes. This way they strengthen their relationship with their Brazilian identity.

Projeto Mandioca has been supported by EMBRAPA - Empresa Brasileira de Pesquisa Agropecuária (Brazilian Agroindustry Research Company). This organization maintains Projeto Mandioca permanently updated in whatever concerns manioc in Brazil and worldwide, while improving its research studies on the subject."

Teresa, Margarida, and I are exploring the possiblility of collaborating on further research and writing on the whole subject. It's an exciting project to me, with possibilties for adaptation in Africa.