Ghana report and culinary entrepreneurship

Katie Cochrane (the PSU student who accompanied me for part of my trip to Ghana this summer) and I recently summarized our experiences in a brief article on pages 6-7 of the Fall issue of the  Interinstitutional Consortium for Indigenous Knowledge (ICIK)'s newsletter.  The newsletter can be downloaded (thank you for permission Prof. Maretzki) at http://www.betumi.com/home/ICIKE-News2010.pdf.

This issue is most informative and also includes a great article on page 5 featuring three Penn State graduate students who took first place in a competition sponsored by the Institute of Food Technologists (IFT)  and called "Developing Solutions for Developing Countries,"  specifically  a contest in which students are challenged to come up with a way to provide sustainable, nutritional and affordable food for families with small children. I only wish the IFT had included "tasty" among the adjectives.

The winning students'  ingenious design was for "producing and distributing a confectionery product in Peru where traditional diets are extremely low in calcium." The students named their product “CalciMelo” (“Calci” for Calcium and “Melo” from Caramelo, the Spanish word for a confection or candy). I hope to profile one of the graduate students, Julius Ashirifie-Gogofio from Ghana, in an upcoming blog posting, and to learn if steps are being made to translate their idea into a reality. In the meantime, I recommend the article and others in the issue.

Chocolate and child labor in West Africa

It's been a while since you've heard from BETUMIblog.  After I returned from Nigeria in August the logic board on my computer died, and I've been dealing with that, along with a backlog of work. . .

Enough excuses. When my husband joined me in Nigeria in August he carried along a chocolate bar to show me another example (this one from Japan) of the fame of Ghana's "black gold."  I kept meaning to write about it, but ended up with the package back in Pennsylvania. . . until last week when I had a chocolate attack. But before eating, I dutifully took a couple of pictures.

Then a few days ago I read something about child trafficking in the cocoa industry in Côte d'Ivoire and Ghana.  That made me sad. However, after a quick online search of child labor in Ghana, and the results were not so scary. It seems it's more a question in Ghana of smallholder farms where family members are all involved in production.

I'll be able to enjoy my cocoa more if that's the case.

Discovering Nigerian Cuisine: Abuja

It's been several weeks since I've had time to post. The final 2 weeks of June in Ghana were quite full doing research and preparing to travel to Nigeria to teach a technical writing and communications class. I wasn't quite sure what to expect here in Abuja, but the reality proved to be a huge learning experience for us all: over 70 students and lots of challenges with technology (power, computer access, etc.). The students took their final exam on Sat., July 17, and I'm now marking tests and reviewing each student's portfolio of writing exercises.

I'm also now more free to explore Nigerian cuisine. The cafeteria here at the university serves Nigerian food daily, and I've been enjoying quite a few Nigerian dishes--including seasonal fruit, moinmoin, akara, plus stews with egusi, okra, meat, fish and greens, along with fried yams, plantains, sweet potatoes, eba and jollof rice. However, to mark the end of my classes, yesterday we took a trip into town to the Abuja Hilton. The luncheon buffet was quite pricey, but I had the opportunity to speak with some of the chefs and tasted a variety of regional dishes. I'll be writing about them in the coming days.

Culinary Entrepreneurship in Ghana: Food Studies and Ice Kenkey

On Wed., June 16, Katie and I spent the day at the University of Ghana, Legon. We first met with with Rose Omari, a food scientist with the Science & Technology Policy Research Institute (STEPRI) of the Council for Scientific and Industrial Research (CSIR) of Ghana. Rose is currently in Ghana doing research for her PhD from Wageningen University. Her interests range broadly from food science through policy research, and we only had time to scratch the surface. Her pioneering doctoral research focuses on characteristics of the indigenous fast food industry (within the formal sector, thus excluding street foods) in Accra and I'll be following it with great interest.

From there we stopped in at the Legon campus bookstore, where I was again saddened to see how the many imported food service and hospitality industry texts  are not contextualized for the African situation (foods and recipes, cooking techniques, equipment, technology, etc.). I am hopeful that as the hospitality industry grows in Ghana, there will be those who can make it truly Ghanaian with world class standards. Next week we plan to visit one positive example in the Akuapem Mountains.

We spent a couple of fascinating hours at the Department of Nutrition and Food Science with professors George Amponsah Annor, Kwaku Tano-Debrah, and Esther O. Sakyi-Dawson. The conversations ranged from why cassava flour is not used more to replace imported wheat flour (the answer that made the most sense is the counter-intuitive one that it is cheaper to buy imported wheat flour than locally produced cassava flour) to differences in Nigerian and Ghanaian gari to promotion of healthy indigenous products. Katie had a number of technical questions associated with the challenges of calculating fat adsorption in fried foods and effects of texture, temperature, density, etc. Prof. Annor has promised to provide us with an updated data base of information about West African ingredients and some common foods.

Ice kenkey: Pennsylvania has a large dairy industry and at Penn State University the College of Agriculture and the food science department stocks its own store, the Creamery, and supplies various restaurants and events on campus with PSU dairy products, from its famous ice creams to a variety of PSU cheeses, milk, and yogurt. The Department of Nutrition and Food Science at Legon seems to be embarking down a similar path of producing quality products that can be sold to a wide audience. The initial product now being test marketed is a refreshing traditional sweetened fermented corn and milk drink known as  ice kenkey. Incidentally, I have always called it "iced" kenkey, but that may be similar to the question of whether something is "ice" tea or "iced" tea in the U.S. At any rate, this is definitely a Ghanaian product. It is an acquired taste for Westerners, as you will note from Katie's June 16 blog posting  and also the comments at the Betumiblog posting linked to above). However, it did not surprise me to learn that it is a Japanese partner that is working with Legon on this venture: many Japanese food items are also acquired tastes for Westerners. The department plans to expand to other products and has many great ideas, such as how to ensure quality control. This is another venture to keep one's eyes on. I wish them every success.

After our morning meetings we met up with a number of faculty from the English Department and a history of science colleague of my daughter Abena, Laura  McGough, for lunch at the senior staff club at Commonwealth Hall, where I enjoyed tuo zaafe (tz) made from corn and ayoyo soup with fish.Katie had some omo tuo (rice balls) and groundnut soup with goat meat. I really enjoyed it: I haven't had soup made with the ayoyo leaves since I was in Northern Ghana several years ago. Over lunch I challenged a couple of the English faculty to begin looking at the portrayal and symbolism of food in African literature, a shockingly neglected area, and especially to examine any gender differences between men and women writers. My sense is that women are more intimately connected to food preparation and socializing around the cooking pot and hence their memories (especially when exiled from their homelands) may be different. I'm curious to see if Helen and Kari take up the challenge. I also have the exciting promise of receiving a 17th century translation (from German) of a document describing the preparation of kenkey. I'm still trying to track down dokono's origins and history. Suggestions made at the luncheon were that, unlike "dokono," "kenkey" is a Malay word, that Northerners have always fermented millet, so they just used the same technique on corn when it arrived in Ghana. I welcome anyone's comments on his subject.

Recipe #48: Yam Balls (Yele Kakro)

It's almost time for the new yams to appear on the scene in Ghana, but yesterday I bought 9 old puna yams for 25 cedis ($18, or $2 per yam, each weighing at least 4 pounds) , and they were still fresher than anything I could ever buy in State College, Pennsylvania.

Today we prepared some yam balls (in my notes I have written "yele kakro." I understand that is its name in Ga (see Naa's comment below) but am sure there are other names in other dialects and other West African countries, as well. Let me know that, too, please.

Like many flexible Ghanaian/West African recipes, there is plenty of room for improvisation, especially with seasonings. Also, I imagine that if you don't have African yams (please, not the much softer sweet potatoes, which are also called "yams" in the U.S.), perhaps you could try using potatoes.

Here's a basic recipe:

Yam Balls (Yele Kakro)

Gather the ingredients first. You'll need ~1/2 teaspoon salt, 2 eggs, about 1.5 to 2 pounds of African yam, 3 medium tomatoes, a large onion (or 2 small), a few tablespoons of flour, some oil for deep-frying (peanut is nice, but we used what we had today, which was safflower)--about 3-4 cups, about .5-1 teaspoon dried ground red pepper, and 1/2 teaspoon dried thyme or a similar spice. We didn't use garlic, but a few minced cloves would have blended beautifully, too. Some people add small amounts of cooked meat as well.

Peel and chop the yam into small chunks to get about 4 cups. Rinse and put them into in a large pot and cover with water (and add a little salt, if desired). Bring the water to a boil, lower the heat, and cook until soft (about 20-30 minutes, depending on the size of the chunks). While the yam is cooking, scald 3 medium tomatoes in boiling water and then plunge them into cold water to remove their skins. Core, and seed, if desired, then chop them finely. Set aside. Peel and mince a large onion. Set aside.

Heat 1/4 cup of vegetable oil in a skillet on medium heat. Add half of the minced onion and cook it for a couple of minutes, then add half of the finely chopped, peeled tomatoes. Cook for a few more minutes, just until the onion is soft but not browned, stirring occasionally. Stir in the thyme, salt, and red pepper. Set aside. Break the eggs into a small bowl and mix with a fork.

When the yam is cooked, drain off the water and mash (we used a potato masher) it while it is still warm. Stir in the cooked onion-tomato-spice mixture and the uncooked tomato and onion. Next stir in the 2 eggs and mix everything well, making sure the yam is thoroughly mashed and not lumpy.

In a small, deep, heavy saucepan put enough oil to fill the pan halfway and heat the oil to about 375 degrees.

Sprinkle a little flour on a working surface (we used a pastry mat), put a little oil or flour on your hands and shape a spoonful of the mashed yam mixture into a ball. We  made them a little smaller than golf balls and ended up with  over 2 dozen.

When the oil is hot (I sprinkle a drop of water in and see how it sizzles to judge when it's hot enough since I don't have a deep-fryer here in Ghana), put several balls in and cook them several minutes until they are golden brown on all sides. Remove with a slotted spoon and drain (if we'd had some cloth or paper we would have drained them on that, but none was available).

We ate ours as a snack while they were still warm, and shared them with some carpenters building me a kitchen table in my new house in Tema. If we'd had some fresh pepper sauce or shito that would have gone well with the yam balls, too. They also make a nice side dish as part of a meal.

For some nice pictures taken today by my undergraduate Penn State student intern/helper/photographer, Katie, who is here in Ghana for 2 weeks with me, check out her creative and lovely blog, Eat My Work. We also made some Tom Brown (ablemamu) for breakfast, and I let her snack on some tigernuts this afternoon. She took pictures of them all.

Salutations to the Gut and other Africa Cookbook Additions

An irresistible  gift edition of a 1962 essay by Nobel prize-winning Wole Soyinka, Salutations to the Gut (Bookcraft, Ltd, Nigeria, 2008) is a paean of praise to the Yoruba, a "leading race of lyrical gastronomes." As he says in it "It is sad that daily the business of the world becomes more hurried, and the few who still possess leisure lack true poetry of food." It was kind of pricey for me, so I resisted the book for about a week, but the poetry and illustrations charmed me at last. It is not a cookbook, but a celebration of life and good food as exemplified by the Yoruba, "the true hedonist who has felt in every morsel the soul of the open kitchen."

A second book, Granny's Special Cookery Book--Nigerian and Brazilian Dishes by Virginia Akerele

was also published by the Nigerian publisher Bookcraft in 2008. It immediately caught my attention for several reasons: my love of Brazilian food, my exploration of Afro-Brazilian culinary links, and finally because I'll travel to Nigeria in a few weeks and am eager to learn more about Nigerian cuisine. I didn't realize how much influence freed Brazilian slaves returning to Nigeria and settling around Lagos on the coast in the 19th century had on the cuisine (e.g., the  introduction of several ingredients, such as bell peppers, olive oil, and garlic). Various versions of imoyo is another example. However, the recipe for "tapioca" in Akerele's book is quite different from the one I was taught in Rio.

My third addition is a set of 3 small booklets by Laurene Boateng, a dietitian backed by a group of other healthcare professionals committed to helping Ghanaians address healthy eating and other fitness issues. They also have a useful website called  Ultimate Nutrition Ghana and Ms. Boateng hosts a weekly radio show called "Food in Focus" on an Accra-based radio station. The paperback booklets I bought were all published in 2009: Healthy Eating Made Simple, Basics (87 pages); Eating to Manage Hypertension, Basics (42 pages); Eating to Manage Cholesterol, Basics (45 pages). I am thrilled to see this kind of effort beginning, and wish them well. My only problem was that some of their suggestions seem to be aimed at only a small portion of the population. For example, the books stress eating brown rice and brown bread and whole grains, but even at 2 of the major shops in Accra I could find no brown rice nor whole wheat flour, much less pasta. I know there is a local rice, and it may be available at the outdoor markets, but I wonder how easy it is for ordinary folks to purchase the kinds of ingredients, like imported olive oil, that are being recommended. A number of Ghana's indigenous foods seemed to be missing from the discussions, whereas Western-style ingredients were praised. That made me nervous, as did the stress on eating things like salads. The cover of Healthy Eating Made Simple celebrated eating lettuce, cucumbers, tomatoes, green onions, and, goodness, were those radishes or apples on the cover? However, these comments are not meant to undercut the importance of the booklets: they're definitely making important health information more accessible to Ghanaians.

More Obama sightings in Ghana, and Ghana's "dessert"

Last week shortly after I arrived I had omo tuo and palmnut/groundnut soup at Agbamami restaurant in Tema (Tema's version of Asanka Local) with Kajsa Adu (an active member of ghanablogging.com) and her family. I admired her Obama bag. Signs of the Obama family's popularity abound: DK served Obama biscuits [cookies] to some students last week, and yesterday I saw some Michelle Obama cloth at a seamstress' shop.

Kajsa remarked at lunch that they refer to the ubiquitous toothpicks on the tables, commonly used at the end of the meal, as "Ghana's dessert." Very apt.

Dinner in Ghana

I arrived in Accra today and managed to get a little food in the house in Tema. I threw together dinner tonight (carpenters are downstairs in the kitchen, so I brought a hot plate and rice cooker upstairs, and balanced everything on a tiny table): just rice, braised cabbage, and a simple stew, with Ghana pineapple for dessert.

This post is also to let folks in Ghana know I'm here. My old SIM  card doesn't work, so tomorrow I'll get a new one and likely a different phone number, too. Husband home in Pennsylvania Skyped me and insisted I take a picture of the first meal I cooked in our house here.

It's fabulous to be home (more on the house that DK built later). I'm pretty tired, though, and managed to slice my finger while I was cutting peppers. Ouch.

Update on Africa Cookbook Project

Here are the 3 latest additions, all paperbacks,  to the Africa Cookbook Project, which I launched semi-officially in 2007. I'm still collecting cookbooks. Two of the cookbooks are Ghanaian and one is Kenyan.

The Ghana Cookery Book was originally compiled by the Gold Coast Branch of the British Red Cross Society and published in 1933 as The Cold Coast Cookery Book. In 2007, David Saffery (who seems to have made a career out of republishing old African cookbooks) reprinted it via the "Jeppestown Press" in London, dressed it up with a glossy cover of Ghanaian GTP textiles, and used illustrations from both the original book and the 1922 South and East African Year Book). As would be expected, it is basically a "Western" cookbook, whose (unedited) recipes were contributed by residents in Ghana "upon whom the sole condition was imposed that all the ingredients of every recipe should be easily obtainable in the Gold Coast." This includes things like canned asparagus, cheese, and strawberry jam ;-)  While most of the recipes are quite foreign to Ghana, several--especially those provided by Sister Antonia (Keta) and Sister Angele (Cape Coast)-- do include some indigenous dishes (e.g., palmnut soups, tigernut cream, garden egg and groundnut soups, okra stew). It's an important historical addition to my collection.

At the other end of the spectrum is another recently self-published Ghanaian cookbook, Akwaaba, A Taste of Ghana (Recipes from the African Gold Coast) by Sandra Amoako, a young  woman from Accra who attended Bucknell University in Pennsylvania and is part of a growing group of Ghanaians who are proud of their culinary heritage and want to introduce it to Western audiences. She has included a helpful index in the book. It covers the same general territory (about 50 recipes and variations) as other books, includes some time-saving adaptations, and is a welcome addition to the introductory cookbooks on Ghanaian cuisine.

From Kenway Publications in Nairobi/Kampala/Dar es Salaam (a subsidiary of East African Educational Publishers Ltd.) comes a classic cookbook based on her long-running  popular television cooking shows Mke Nyumbani: Alice Taabu's Cookery Book,  and first published in 2001. It is carefully illustrated with black and white drawings, and is clearly intended for a Kenyan audience.

Nutrition, health and the W. African diet

As I prepare to travel to Ghana, one of my main goals while there will be to refine a nutritional breakdown of the classic recipes in the cookbook Barbara Baeta and I are writing. A Penn State undergraduate student, Katie Cochrane, see Eat My Work, is helping with the nutritional analysis. Katie is majoring in both food science and integrative arts, and will assist also in doing some interviews and  in developing a collection of food-themed Ghanaian textile images, such as as the design I commissioned on the right, or this classic VLISCO wax print rendition of yam leaves.

Speaking of nutrition and the classic West African diet, you might like to check out  a recent article on the subject at The Ismaili Nutrition Center that makes suggestions on how to monitor and  modify intake of salt and fats, and also how to adjust cooking techniques for better health.

Ready, set. . . . preparing to leave for Ghana and Nigeria

You'll note that there were few posts in April. Things have been heating up here with preparations to travel to Ghana and Nigeria for the summer. Last week I also gave a presentation at Penn State on Ghanaian cookbooks, and served Ghanaian snacks (if you're interested in viewing the powerpoint, my slides are up at google doc http://bit.ly/cFZTUX )

A week earlier, I hosted a Ghanaian dinner for a visiting Korean distinguished professor and his Vietnamese student. Lots of cooking: this week I'll prepare a catered (African) luncheon for a symposium on May 6. Plus I've been hustling funds for an undergraduate assistant to travel with me to Ghana for 2 weeks, and generally dealing with a long list of things to do: ordering equipment, arranging immunizations, contacting people and setting up meetings in Ghana, etc.

It's likely that I'll be pretty quiet this summer as far as posting on betumiblog. My main goal is to meet with Barbara Baeta and work as hard as possible in getting the Ghanaian cookbook into shape for publication--while my writing and credentials are respected, we've yet to locate a publisher willing to publish a lavishly illustrated African cookbook on a single country ("no U.S. market" is the common explanation). If any of you have suggestions, please let me know. Self-publication is a last, last resort.

Incidentally, Katie Cochrane, who will accompany me for part of the time in Ghana, noted in the blog she's just begun for this project a recent positive New York Times restaurant review of a new Ghanaian restaurant,  Papaye, in New York City.

Recipe #47: Light Soup with Lamb, Eggplant, Mushrooms and Zucchini

I was wondering what to cook for dinner last night that would be fun, healthy, simple, and delicious, when I realized I had lamb shoulder (on sale the week after Easter), portabella mushrooms, zucchini squash, jalapeno peppers and eggplant all on hand. Plus, I always have tomato paste/sauce/canned tomatoes, garlic, onions, salt, dried red pepper and fresh ginger in the house.

Voila! Everything I needed for a wonderful “light soup.” That’s the English name in Ghana for a light stock-based soup, named that long before the West started talking about “light” foods. A light soup can be contrasted with heavier “groundnut” (peanut) or palmnut (palmfruit pulp-based) soups. Light soups have infinite variations, and are easy to adjust according to what you have on hand: but remember to include onion, pepper and tomato!

By the way, I recently realized that I've numbered the Ghanaian recipes I've posted so far incorrectly (I actually repeated numbers a couple of times), so this is really recipe #47.

Anyhow, here are the proportions and ingredients I used:

LIght Soup with Lamb, Eggplant, Mushrooms, and Zucchini

1 3/4  pounds of lamb round shoulder chops (mine had bones), fat trimmed and cut into chunks

6 cups of water

1 1/2  teaspoons salt (or to taste)

1 cup chopped onion (1 large)

1 cup tomato sauce (1 small can)

a few spoonfuls of tomato paste (optional)

6-8 ounces of eggplant, peeled and cut into quarters (a whole small Japanese eggplant, or a third to a half of a larger regular eggplant)

one medium zucchini (about 4 ounces), cut in half

1 small jalapeno or other chili pepper (or use dried red pepper to taste, if desired, beginning with 1/8 teaspoon). If you like things spicy, use the whole pepper; if not, cut it in half and carefully remove the seeds and membranes first

about 6 ounces of fresh mushrooms (I had portabella on hand, but any mushroom will work)

(optional seasonings: a 1-2 teaspoons fresh grated ginger, a couple of tablespoons chopped onions, 3 peeled, crushed cloves of garlic, a sprinkling of ground red pepper)

Trim the fat from the lamb, and cut it into chunks. Put the meant in a soup pot with a cup of water. The next step is optional, but I almost always season and “steam” my meat before making the soup, so if you want to follow tradition: on top of the meat, sprinkle a couple of tablespoons of fresh, peeled, grated ginger, a few cloves of peeled, crushed garlic, a couple tablespoons of chopped or minced onion, and sprinkling of dried ground red pepper and salt or seasoned salt. Cover the pot, bring it to a boil, then lower the heat and let it simmer while you prepare the other ingredients.

Chop the onion. Open the can of tomato sauce (and paste, if you want to use it). Rinse and trim the zucchini and  cut it in half. Peel the eggplant and cut it into quarters. Prepare the mushrooms (rinse, wipe dry with a paper towel, and slice in thick slices, or, if they’re small leave them whole or cut them in half or quarters).

Set the mushrooms aside to add near the end.

Add the other vegetables, except the mushrooms, to the pot, along with another 5 cups of water. Add the salt, stir well, bring it back to a boil, then let it simmer, covered, until the vegetables soften (about 10-15 minutes).

Use a slotted spoon to remove the eggplant, pepper, zucchini (and I also usually spoon out some of the chopped onion floating in the soup) into a blender or food processor container. You may need to add a little broth from the pot, or to do this in 2 batches. Blend the vegetables until they are smooth and return them to the soup.

Add the mushroom slices (at this point I tasted the soup and decided it needed more tomato flavor, so spooned in a couple of tablespoons of tomato paste), stir, cover, and allow the flavors to blend for another 10-15 minutes. Before serving, adjust the seasonings to taste, and skim any fat from the lamb that may have risen to the surface.

While the soup finished simmering I made some fufu to go along with it, but you could serve it with rice, or bread, or whatever you like. If you want to try an American version of microwave fufu using easily available ingredients, you might like to check out BETUMI's YouTube video. However, eating fufu is a slightly acquired taste. Also, pieces of fufu are swallowed whole without chewing them, so you might try the soup first with bread or rice or rice balls (omo tuo). This recipe makes a fairly thick soup: you can adjust or omit the eggplant, zucchini, etc. to suit your tastes, or cube the vegetables instead of blending them. (With American children I generally find it's better to grind the vegetables if they're not used to eggplant and zucchini).   Ghanaian women overseas also tend to be innovative cooks. It was a Ghanaian neighbor in Pennsylvania who first shared with me her discovery that pureed zucchini makes a nice complement to (or substitute for) Ghana’s “garden eggs” in light soup. Similarly, my friend and colleague in Canada, shared that her discovery that pureed carrots are a fabulous addition to chicken light soup, and my sister-in-law blended red bell peppers to get the color she wanted in her soups. This recipe serves 4 to 5 people.

Bon appétit.

African Culinary Tourism, Cookbooks, etc.

March was a busy month and I've not really stopped to update folks on my recent and upcoming activities.

• It was a delightful surprise to be invited to be featured in a short documentary video about the work of BETUMI: The African Culinary Network for a joint project of the Interinstitutional Consortium for Indigenous Knowledge (ICIK) and the Humanitarian Engineering and Social Entrepreneurship initiative in the College of Engineering at Penn State. They interviewed me and came to one of my cooking classes to talk to some students, too. I understand the video will be available around June.

• I've always been a huge supporter of the glaring, if invisible, need to promote African Culinary Tourism, so was delighted when Kitty Pope,  the Director of the International Association of Black Travel Writers approached me about writing about African food and culture  for their new online magazine African Diaspora Tourism. You'll find my groundnut (peanut soup) recipe and a little food history there.

• Check out my interview for bizymoms.com (in March they picked me as a top food blogger for 2010!)

• Even before launching the Africa Cookbook Project at TEDGlobal in Tanzania in 2007, I've been interested in the role of culinary writing as social history, in shaping perceptions (see "Sub-Saharan Cuisine and Western Perceptions," and as a record of popular culture. On Wed., April 28 I'll be giving a talk at Penn State: "Asankas to Maggi Cubes: Ghanaian Cookbooks as Sources for African Food History."

• I plan to spend the month of June in Tema, Ghana finalizing the Ghanaian cookbook Barbara Baeta and I have been collaborating on for several years.

• In July I'll travel to Abuja, Nigeria to teach an intensive writing course and explore Nigerian cuisine.  

Shrimp Curry, Cape Malay-Style

South Africa is famous, among other things, for its "Old Cape" or "Cape Malay" cooking. In preparation for the southern African cooking class this March, I met with Gabeba Baderoon, a South African poet teaching at Penn State, for advice on how to prepare a curry similar to the wonderful ones I remember from Cape Town. She sat down with me and 3 of her favorite cookbooks and shared some of her knowledge. (She also promised to get me copies of all 3 cookbooks this May when she visits home!) I settled on an adaptation of a crayfish curry (we substituted jumbo wild-caught shrimp) from Faldela Williams' The Cape Malay Cookbook for the class, and it was very popular.  The recipe calls for fish masala, so I purchased a couple of different kinds from our local international and Indian markets--the one we ended up using was "MDH fish curry masala,"  a mixture of coriander, chilli, turmeric, cumin, fenugreek leaves, salt, black pepper, bishop's weed, dry mango, dry ginger, mustard, pulse, cloves, nutmeg, cinnamon, caraway, cardamom seeds, mace, and asofoetida. This recipe is simple to prepare--the slowest part was cleaning and deveining the shrimp.

Cape Malay-style Shrimp (or crayfish) Curry

 

2 pounds  large, wild-caught shrimp (or 2 pounds of crayfish tails, in shells, or one large crayfish)

1/4 cup sunflower oil (or other vegetable oil)

2 large onions, thinly sliced (at least 2 cups)

2 ripe tomatoes, skinned and puréed (could probably substitute canned)

1 green bell pepper, seeded and puréed

2 teaspoons crushed garlic

1 tsp crushed dried chili pepper

1 tsp turmeric

      2 tsp fish masala

     1 tsp ground cumin

                              1 Tablespoon lemon juice

                              1 tsp sugar

                              1 tsp salt

If using shrimp, remove shells and devein. Rinse and set aside.  (If using whole crayfish, wash well, wemove legs and tail, and set aside. If using small crayfish, leave shells on). Slice the onions and prepare the tomatoes, green pepper and garlic. Fry the onions on medium heat until golden, about 5-10 minutes. Add the tomatoes, green pepper, garlic and dried crushed chili pepper and cook, stirring occasionally for 10 minutes. Make a paste from the cumin, fish masala, turmeric, lemon juice, sugar and salt (add a little water if necessary) and cook until the gravy thickens, about 10 minutes. Add the shrimp (or crayfish) and cook over medium heat for 15 minutes.

We served this wonderful curry with basmati rice.

The 2 other cookbooks Gabeba recommended are Cass Abrahams Cooks Cape Malay--Food From Africa and Zainab Lagardien's Everyday Cape Malay Cooking. The photos alone in these books will set your mouth watering

Southern African "Rainbow" Cuisine and Online Interview

Last week was the Southern African cooking class. Southern African cooking has so many different influences it's often called a "rainbow cuisine." The class was great fun: we started off making some vegetarian samoosas (reflecting the Indian influences) and ate them while sipping the Cape's famous rooibos tea. After a short presentation, we returned to the kitchen to prepare the main meal (while listening, intermittently, because my cd player didn't cooperate, to: the Soweto Gospel Choir, Miriam Makeba, the Soweto String Quartet, and Ladysmith Black Mambazo). When we sat down to eat we feasted on 2 versions of samp and beans, a classic tomato (and lamb) bredie (stew), grilled periperi chicken (made with roasting chicken, marinated beforehand), chakalaka salad (wildly popular), a fabulous Malaysian shrimp curry (using jumbo wild caught shrimp--yum!),  basmati rice, and several South African wines. The class voted to begin with a sauvignon blanc, followed by S. Africa's signature pinotage, and ended the meal with a rosé paired with a yummy custard dessert called a "melktert" (milk tart).

All my students get an A+!

Also, this week an online interview I did for bizymoms.com was posted if you'd like to check it out.

Cooking the West African Way

At my March 3rd cooking class we prepared  a West African dinner in my home. We dined on ginger (and regular) beer, bissap, green plantain chips, chichinga (suya), chicken groundnut stew (and a fish-broth-based version for one non-meat/poultry eater), palaver sauce, omo tuo (rice balls), gari (cassava meal), ampesi (we used white sweet potatoes, green and ripe plantain, cocoyam (taro), and, unfortunately but not surprisingly, the Mexican yam we got was rotten). We had atwemo (like chin-chin) and a fresh coconut and  tropical fruit salad for dessert. 

The participants were great and from the feedback so far, a wonderful time was had by all.  Here are a few pictures taken near the end of class. Kudos to all of my students! I'll share some of the other recipes we prepared, but since we were too busy to take pictures, will probably have to re-cook the groundnut stew, omo tuo and palaver sauce to illustrate for you.

In 2 weeks, it'll be time for a trip to southern Africa. I'll let you know how that class goes (or, if you are in the State College area and want to sign up, I still have a few openings). Here's some information on that class:

March 18: Southern Africa--includes South African wines, shrimp peri peri, samp and beans with tomato bredie, chakalaka salad, curry and rice, melktert, and rooibos tea. Each class includes an illustrated introductory lecture (and snack), followed by preparation and enjoyment of classic beverages and dishes.

Sadly, I was at our local Barnes and Noble bookstore today. There were bookcases and bookcases of international cookbooks: France, Italy, Spain, China, India, Brazil, Japan, Thailand, Mexico, Germany, etc., etc. etc., but the only "African" cookbooks were 3 on Moroccan cooking. This is most unfortunate. Africa has so very much to offer and teach us.

"The one who has not traveled widely thinks his/her mother is the only (best) cook"--African proverb among the Baganda, Akamba, Kikuyu, Memba, Haya, Igbo, Yoruba  

Racism and food color preference: white corn, white wheat, white rice

I wonder about a connection between racism and food color preferences in sub-Saharan Africa, where "white" is always the best (e.g., corn, rice, flour). In James McCann's important Maize and Grace, Africa's Encounter with a New World Crop, 1500-2000, he explains how much of southern Africa's preference for white corn over multi-colored corn evolved from policies of colonial governments  ("What's in a color," pp. 111-118).

Similarly, Ghana produces no wheat of its own, but imports wheat flour heavily from places like the U.S., and white bread has long been considered more prestigious than flour from any locally grown grains or root crops. While recently "brown bread" has begun to appear (also from imported flour), traditional breads from grains and processed cassava and plantains, etc., seem to have no future. I realize this is mixing other things besides simple color issues, but it still gives me pause.

In Nigerian poet Flora Nwapa's poems Cassava Song and Rice Song, cassava is the nurturer and imported rice is the enemy. It seems strange to Westerners to hear rice being denounced that way. Not every African grows up eating rice. Yes, there are rice growing areas, but even in Ghana, the more nutritious native rice from the Northern regions is being supplanted by subsidized imported white rice from places like the U.S. and Thailand (often lower quality, broken rice, too). It is said that Ghana now imports about 80% of its rice from these two countries. The inability of indigenous rice farmers to compete against white wheat flour or white rice has negative consequences for development.

All of this makes me very sad, and I long for people to recognize and change these realities.