“WE YU YεRI PIKIN SE “MAMA DE KUK כKRכ”, PAPA BIN DכN TכK AM. If you hear a child say “Mama is cooking okra,” it’s because Papa said it.”* When I read this old proverb from Sierra Leone, I get goosebumps. The truth is, children pick up everything from their parents, from what’s for dinner to more serious considerations, like world views, either loaded with prejudice or full of grace. While sipping soup or nibbling rolls, they overhear snippets of conversation; verbal jabs and eye-rolls are noted. And nowhere is this more noticed, than at the dinner table. In fact, I’d like to suggest that this is one and the same: what’s for dinner reflects, in a very serious way, our world views. At every meal, our kids get a double whammy as they witness the foods we eat and refuse to eat. They notice when we squirm and mock our way through other people’s “normal.” Friends, we have the power to shape our children’s very thoughts, yet we so often forget that the main way …
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Next time you see someone doing or experiencing something especially grand (or perhaps even showing off a bit), say with wide eyes: “The salt has climbed the hill.” It’s the way people in Sierra Leone express amazement over something they weren’t quite expecting. Like how we had two days in the 70’s in January. Totally unexpected. Or when I found out I’d secured a book deal with National Geographic. The salt and the pepper both climbed the hill on that one. As for this menu? She’s plain and simple, but full of rich, comforting flavors, perfect for hot or cold weather, so no need to watch the radar. The recipes and meal review will be posted throughout the week. Beef, Okra & Eggplant Stew [Recipe] Bits of unctious beef in a thick, veggie-loaded sauce, bragging an entire eggplant, okra, tomatoes, and onion. Perfect ladled over a bowl of rice. West African Peanut Bites | Kanya [Recipe] Just three ingredients make up these peanut bites: peanuts, sugar, and rice flour. The perfect Valentine’s Gift for the vegan, gluten-free …
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I recently watched a video from the BBC about Sierra Leone in preparation for today, which asks the question “Is the Global Media too negative about Africa“? Great question. I have my answer, and if you’ve been around this blog for more than five minutes, you can probably guess what it is. My mission is to build up the positive stories, for every country, no matter what. Please note, you should not ignore the negative. We need to be aware. To do our part. This is vital. But you’ll just have to seek out those stories somewhere else. Hopefully, one day, balance will be restored so that all people can be seen with the dignity they deserve. That’s called love. And, with that, let’s begin. On the curve of West Africa lives Sierra Leone, a country whose capital, Freetown, clamors right up to the water’s edge. Freetown is a symbol of hope, a place whose population is made up of both African tribes and freed slaves (called Creoles). As you wander the crowded streets, you’ll …
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I was an hour into researching the food of Seychelles when it hit me – hadn’t there been someone in my writer’s group who went to these amazing islands a year or so back? Images of suggestive two-lobed coconuts and pirate stories popped into my brain. Yep. That’s right. Barry had been there. Barry who lives the life of a wandering bachelor, who jets off at the drop of a hat to see this place or that, and who loves to tell the tales almost as much as going. Barry who might be in the Pacific islands next week, but isn’t quite sure if he feels like going yet. Barry, Barry, Barry. One email later, and our dinner date was confirmed; he’d be happy to join the family for a bite of the Seychelles. A little stovetop travel to bring his tastebuds back to that beautiful place. When he walked in he sported a thick, white beard and, thanks to the twinkle in his eye and the gifts he bore, it felt a lot more like …
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The spice drawer is the most sensual part of any kitchen. On the inside seemingly innocuous dry, brittle seeds rattle around, each with the power to take our minds from continent to content, country to country. All we need is a little warmth to coax their magic out and something like a coffee grinder or mortar and pestle. Today’s daydream takes us the Seychelles where they enjoy this haunting spice blend called “massalé” (a variation on Indian garam masala) in coconut fish curries. The heat is fairly mild, but can be quite hot if you add more chili powder. As always, spice blends make great DIY gifts. And, really, what better way is there to “heat up” Valentine’s Day? (Don’t answer that) Makes about a 1/4 cup Ingredients: 3 Tbsp coriander seeds 1 Tbsp cumin seeds 1 Tbsp black peppercorns 8 cardamom pods 1 tsp whole cloves 1 small cinnamon stick, cracked into pieces 1 tsp chili powder, or more to taste 1 tsp freshly grated nutmeg Method: First, get in the mood by setting …
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When the sun dips low and spreads her rouge all over the sky, I enjoy knowing that this glorious watercolor of light travels around the world like a comet, leaving behind a glowing trail for all to see. No matter where they are from, or where they are going. The sun has universal beauty. It makes me smile to know that, somewhere in the Seychelles – half a world away – they, too, see her rose and curried colors curl through the clouds, right before bedtime. And I imagine that maybe, just maybe, they watch the darkening sky at the edge of their sandy shores, while spooning Coconut Fish Curry among friends. Considering fish curry is one of the most popular recipes in this African island nation, this is a gamble I’m willing to take. Everyone on the islands, from weather-worn fishermen to stern grandmothers, serve up the day’s catch like this, with a little bit of India, China, and France, in the form of homemade curry powder (called massalé), fresh ginger, garlic, and thyme. …
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Mr Picky flew to Washington D.C. for work, so Ava and I are spending this week “mother-daughter” style. We’ve already made banana muffins, hot cocoa (Guatemalan-style), and stuffed artichokes (my mother’s recipe from Italy). And there’s the coconuts. Coconut milk. Shredded coconut. Toasted coconut. We’re surrounded, thanks to our stovetop travels to the Seychelles. While we ate this particular menu before Keith left, I’m considering recreating it one more time since I still have plenty of Massalé left over, and Ava’s on a real kick with fish. At the very least, I’m going to add the spice mix to some lentils. You’ll love the fish for an impressive, but super quick weeknight dinner (just whip up the spice blend ahead of time), and the tart is a real crowd pleaser, especially when served with a traditional cup of lemongrasss tea. So join us, we’re having a spiced, whipped, and banana topped kind of week. All recipes and meal review will be posted throughout the week. Coconut Fish Curry | Cari de Poisson [Recipe] The catch of the day gently simmered in …
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“Water, water, every where. But not a drop to drink.” This week we’re stovetop traveling through the lush, greenery of 115 African islands, whose soft sands and coral beds peep out between the waves of the Indian Ocean. This is the Seychelles. In this tree carpeted and sand brushed landscape, fresh water is so scarce, it’s presence is officially designated as “negligible.” Looking outward towards the turquoise ocean, there’s a sense of calm. Looking inwards towards the granite outcrops, which jut like obelisks among palm trees, there’s a sense of wonder… as though our very spirits have moved into an ancient world of secrets. Yes, these islands more than make up for the lack of water. Bottom line? Her inhabitants know their corner of the earth is special. Many of the islands remain pristine – completely uninhabited – with 50% of all land designated as national parks. This is unprecedented. And wonderful. I should warn you. While saying “Seychelles” feels like a sing-song, lullaby, this was once the land of pirates passing by, legends and lore. Dinner …
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“Little by little one catches the monkey in the jungle.” – Senegalese Proverb* A reader recently asked me what my New Year’s Resolutions were. I’m almost loathe to admit that I spent New Year’s Eve fast asleep, head pressed firmly into my dreams, but the reality of the matter is that the only place I wanted to be at midnight was fast asleep in my cozy nest of blankets. Our bedroom holds steady at 64 degrees, guaranteeing that the tip of my nose stays cold all through the night, which makes snuggling all the better. Brrr. To answer the question, though, I’ll say that, while I’ve given up resolutions in the traditional sense, I’ve taken on year-long challenges instead. It sounds the same, but it’s not. These aren’t broad, sweeping resolutions like “lose weight” or “have more fun.” These are small, measurable, and manageable challenges. Little by little, they add up. Plus we start them around Thanksgiving which, I suppose, makes them Gratitude Goals, not New Year’s Resolutions. Last year, for example, we vowed to only …
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In Senegal’s villages, which dot lazily between scrubby fields, life is slower. People gather barefoot on stoops, pounding millet or boiling rice. Talk and dance reverberate in rhythm with hide-covered drums, around outdoor fires, as though there were nothing more to do with the day than to live. There’s a popular proverb: Yarude seesa haɗtaa yettaade* or Going slowly does not prevent you from arriving. The words make me wince a little. Even with this Adventure I’m often in a hurry, rushing out the door, arms too full to hold Ava’s hands, or trying to slap a meager dinner on the table conjured up halfheartedly bagged, frozen helpers, all the while mind racing with checklists. Slowing down, I’ve realized, is a privilege and luxury that I often don’t indulge in. I could take a lesson from slow, easy Senegal. Chicken Yassa, a favorite stewed chicken dish in Senegal, simmers with onion and lemon juice quite leisurely until the flavors unite to create a tender, falling-off-the-bone, mouthwatering delight. Yassa can be found all over West Africa and there are …
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In French, Cinq Centimes means Five Cents. Don’t be fooled by the name. This isn’t the sort of recipe that must be studied like a terrible, paragraph-long math problem. This is not a prerequisite to calculus, or even rocket science. This is a snippet – a slice of a dream from Senegalese street vendors. A one-two-three treat worthy of any snack time. No more. No less. Every step is ridiculously easy. The hardest part will be keeping your sweet, adoring Mr. Picky from sniffing the cookie tray out and eating the entire shebang, so that you have to go and arm yourself with more supplies and an extra secret spot to stash them in. But maybe that’s just me. Inspired by The African Cookbook by Bea Sandler. Ingredients: Sugar Cookies Peanut Butter Peanuts Method: Step 1: If you have the inclination (and a great recipe from grandma), make a batch of sugar cookies. Otherwise, your local bakery is your friend. Oh, and what a good friend they are… Step 2: Arm yourself with a handful of peanuts …
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