One of my students from a class in my now-receding past stopped by before
the last minute of the last hour of the last day of school bearing a book on
African cuisine by Jessica B. Harris. It was his way of thanking me as he
headed off to middle school.

WOW! I love it! I am enjoying reading every page so far. What a rich
continent regarding melding flavors without losing individual ethnic
identities.

Two recipes I made last night a
Curried Vegetables (South Africa)

Author's Note: Indian influences are felt widely in South African cooking.
In the region around Capetown, however, the major culinary force is that of
the Cape Malay. This group of people take their tastes in curry from the
milder curries of Southeast Asia, as shown in this dish of vegetables.

Serves 8

INGREDIENTS:
7 TBS. sunflower oil
8 small Yukon potatoes, peeled and coarsely chopped
2 TBS. butter
2 large onions, thinly sliced
2 large ripe tomatoes, peeled, seeded, and coarsely chopped
1 tsp. minced fresh ginger
2 tsp. minced garlic
1 small green *chili pepper, minced & added to taste
1-1/2 TBS. mild curry powder
1/2 small head of cabbage, shredded
8 carrots, peeled and cut into julienne strips
3 cups cauliflower
2 cups fresh peas (frozen can also be substituted)

METHOD:
Heat the oil in a large heavy saucepan and pan-fry the potatoes for 5
minutes on med-high heat or until they turn a golden brown. Drain the
potatoes on absorbent paper and set them aside. Add the butter and onions to
the saucepan and cook the onions for 5 minutes, or until they are soft and
slightly brown. Add the tomatoes and spices and simmer, covered, over low
heat for 15 minutes. Add the potatoes and cabbage, carrots and cauliflower
and cook for an additional 15 minutes. Finally add the peas and cook for
another 3 minutes, or until the vegetables are tender. Serve hot with rice.

My notes: The Author specifies using a jalapeño chili but I used an Anaheim
because it was what I had on-hand. If you want a little more heat, I'd bet a
Serrano chili would work the charm, too. I used fresh English Peas but
that's because those are available from my local farmers' market source. I
also prefer Napa cabbage over regular cabbage so I used that this time.



Mafé (Senegal)

Serves 4 - 6

Author's Note: Mafé is a Senegalese classic. It is also an entrant in to the
peanut stew sweepstakes that could be held for dishes from all over the
continent. Here the meat of choice is lamb, but mafé could also be prepared
from beef or chicken. Traditionally the stew is served with rice.

INGREDIENTS:
2 TBS. peanut oil*
1 large onion, minced
2 lb. lamb, cubed
1/2 cup creamy peanut butter**
1-1/2 cups cold water
1/3 cup tomato paste
2 cups hot water
4 large carrots, cut into disks
3 sprigs fresh thyme
2 bay leaves
Salt and Pepper to taste

METHOD:
Heat the oil in a heavy sauce pan, add the onion, and cook over medium heat
until it's translucent. Add the meat and continue to cook, stirring
occasionally, until it's is lightly browned on all sides.

In a small bowl, mix the peanut butter with the cold water and pour over the
meat. Dilute the tomato paste with the hot water, pour liquid over the stew,
and stir well to make sure all the ingredients are well mixed. Add the
remaining ingredients, lower the heat, cover, and cook, stirring
occasionally, for 1 hour, or until meat is tender. Remove thyme sprigs and
bay leaves. Serve with rice.

My Notes: I had sunflower oil to hand so I used that instead with no
noticeable detraction to taste. I don't know if using olive oil would impact
the flavor or not. I also substituted chunky peanut butter because I enjoy
the texture that this brings to dishes. I might cut the tomato
paste/ho****er and use tomato sauce next time. I also used Basmati rice as
the base starch for the entire meal. For once the 7 cups of rice turned out
the way it was supposed to! I don't know how or why, either, so repeating
that part of the dinner will be like winning the lottery twice; doable but
not very likely.

Anyhow... If you're interested in further recipes, the ISBN is 0-684-80275-9
and the proper title is, "The Africa Cookbook: Tastes of A Continent" by
Jessica B. Harris.

The Ranger
--
Disclaimer -- I am not receiving royalties for said tome, sleeping with the
author, nor any other nefarious purposes and plots.

"The Ranger" > wrote in message
ndwidth...
> One of my students from a class in my now-receding past stopped by before
> the last minute of the last hour of the last day of school bearing a book
> on African cuisine by Jessica B. Harris. It was his way of thanking me as
> he headed off to middle school.
>
> WOW! I love it! I am enjoying reading every page so far. What a rich
> continent regarding melding flavors without losing individual ethnic
> identities.

Except for the wee amount of peanut butter (and any vegetable oil could be
substituted) there's absolutely nothing African about those recipes...
whoever wrote that book wouldn't know a tube steak from a hill of beans.


> Curried Vegetables (South Africa)
>
> INGREDIENTS:
> 7 TBS. sunflower oil
> 8 small Yukon potatoes, peeled and coarsely chopped
> 2 TBS. butter
> 2 large onions, thinly sliced
> 2 large ripe tomatoes, peeled, seeded, and coarsely chopped
> 1 tsp. minced fresh ginger
> 2 tsp. minced garlic
> 1 small green *chili pepper, minced & added to taste
> 1-1/2 TBS. mild curry powder
> 1/2 small head of cabbage, shredded
> 8 carrots, peeled and cut into julienne strips
> 3 cups cauliflower
> 2 cups fresh peas (frozen can also be substituted)
>
>
> Mafé (Senegal)
>
> INGREDIENTS:
> 2 TBS. peanut oil*
> 1 large onion, minced
> 2 lb. lamb, cubed
> 1/2 cup creamy peanut butter**
> 1-1/2 cups cold water
> 1/3 cup tomato paste
> 2 cups hot water
> 4 large carrots, cut into disks
> 3 sprigs fresh thyme
> 2 bay leaves
> Salt and Pepper to taste
>

On Jun 25, 11:28*am, "brooklyn1" > wrote:
> Except for the wee amount of peanut butter (and any vegetable oil could be
> substituted) there's absolutely nothing African about those recipes...
> whoever wrote that book wouldn't know a tube steak from a hill of beans.

about the author:

Jessica B. Harris is the author of seven critically acclaimed
cookbooks documenting the foods of the African Diaspora. Hot Stuff: A
Cookbook in Praise of the Piquant (Atheneum, 1985; Ballantine, 1986),
Iron Pots and Wooden Spoons: Africa's Gifts to New World Cooking
(Atheneum, 1989; Ballantine, 1991), Sky Juice and Flying Fish:
Traditional Caribbean Cooking (Fireside, 1991), Tasting Brazil:
Brazilian Recipes and Reminiscences (Macmillan, 1992) and The Welcome
Table: African-American Heritage Cooking (Simon & Schuster, 1995), A
Kwanzaa Keepsake: Celebrating The Holiday with New Traditions and
Feasts (Simon & Schuster, 1995). The Africa Cookbook is her seventh
book.

In over 25 years as a journalist, Harris has written about the culture
and foodways of the African Diaspora for publications ranging from
Essence magazine where she was travel editor from 1978 to 1981—to
Vogue —to The New York Times. She has also written for Caribbean
Travel and Life, Food and Wine, New Woman, Travel Weekly, Africa
Commentary, Black Enterprise and other publications.

As a culinary historian, Harris has lectured on the foodways of
African-Americans at the Museum of Natural History in New York City,
the Smithsonian Institution in Washington, DC, The California Academy
of Sciences in San Francisco and at numerous institutions and colleges
around the country. She has been profiled in The New York Times, The
Washington Post, The Chicago Tribune and other major newspapers, as
well as magazine such as Gourmet, Food & Wine, Eating Well, Cooking
Light and New Woman.

A native of New York, Harris is a tenured full professor of English
composition at Queens College in New York City. She holds degrees from
Bryn Mawr College, New York University, Queens CUNY, and Université de
Nancy, France. She is a member of AIWF, ASCP, and Les Dames
d'Escoffier's New York Chapter.

Karen > posted in message
...
> On Jun 25, 11:28 am, Sheldumb Dumb**** > pewled:
>> Except for the wee amount of peanut butter (and any
>> vegetable oil could be substituted) there's absolutely
>> nothing African about those recipes... whoever wrote
>> that book wouldn't know a tube steak from a hill of beans.

Why does it not surprise me Sheldumb spewed the dreck above.

> about the author:
>
> Jessica B. Harris is the author of seven critically acclaimed
> cookbooks documenting the foods of the African Diaspora.
[snip good bibliography and nice biography]

Karen! How could you bring facts to bear against Sheldumb! You know his
one-dimension drivel and limited lexicon will be focused against you.

The Ranger

"brooklyn1" > wrote in message
news |
| "The Ranger" > wrote in message
| ndwidth...
| > One of my students from a class in my now-receding past stopped by before
| > the last minute of the last hour of the last day of school bearing a book
| > on African cuisine by Jessica B. Harris. It was his way of thanking me as
| > he headed off to middle school.
| >
| > WOW! I love it! I am enjoying reading every page so far. What a rich
| > continent regarding melding flavors without losing individual ethnic
| > identities.
|
| Except for the wee amount of peanut butter (and any vegetable oil could be
| substituted) there's absolutely nothing African about those recipes...
| whoever wrote that book wouldn't know a tube steak from a hill of beans.

Jessica Harris is one of the premier food writers on the subject of the
migration of African cuisine into the Island culture and then into America.

A native American, she holds a doctorate from NYU, no mean stunt for
a Black American forty years ago. She has published numerous cookbooks,
made innumerable appearances on television talking about everything from
cooking to sociology. She is a true expert in almost everything she ever
touched, as accomplished a person as one will come across.

http://africooks.com/jessicas_bio.shtml

You, Sheldon, you miserable little piece of crap in the gutter of life, are
not in any way worthy of licking the soles of her shoes, much less pretend
to criticize any of her accomplishments. Read her biography, look at this
hugely intelligent and capable person, and then look in the mirror. If you
still have one that hasn't broken.

pavane

"pavane" > wrote in message
...
>
> "brooklyn1" > wrote in message
> news > |
> | "The Ranger" > wrote in message
> | ndwidth...
> | > One of my students from a class in my now-receding past stopped by
> before
> | > the last minute of the last hour of the last day of school bearing a
> book
> | > on African cuisine by Jessica B. Harris. It was his way of thanking me
> as
> | > he headed off to middle school.
> | >
> | > WOW! I love it! I am enjoying reading every page so far. What a rich
> | > continent regarding melding flavors without losing individual ethnic
> | > identities.
> |
> | Except for the wee amount of peanut butter (and any vegetable oil could
> be
> | substituted) there's absolutely nothing African about those recipes...
> | whoever wrote that book wouldn't know a tube steak from a hill of beans.
>
> Jessica Harris is one of the premier food writers on the subject of the
> migration of African cuisine into the Island culture and then into
> America.

Migration... are you looney... except for the peanut each and every of those
ingredients is native to the Americas... get it? I don't care what the
Author's academic credentials, she knows nothing about cookery of any
kind... even if she didn't call those African dishes they're still shit
dishes.

Thanks Ranger printed and saved . Will report back
on either how I mucked up the recipe or if in the unlikely event
I get it right and they taste may actually post a pic if I remember to
take the camera out of the vehicle

They look interesting

The Ranger wrote:
> One of my students from a class in my now-receding past stopped by before
> the last minute of the last hour of the last day of school bearing a book on
> African cuisine by Jessica B. Harris. It was his way of thanking me as he
> headed off to middle school.
>
> WOW! I love it! I am enjoying reading every page so far. What a rich
> continent regarding melding flavors without losing individual ethnic
> identities.
>
> Two recipes I made last night a
> Curried Vegetables (South Africa)
>
> Author's Note: Indian influences are felt widely in South African cooking.
> In the region around Capetown, however, the major culinary force is that of
> the Cape Malay. This group of people take their tastes in curry from the
> milder curries of Southeast Asia, as shown in this dish of vegetables.
>
> Serves 8
>
> INGREDIENTS:
> 7 TBS. sunflower oil
> 8 small Yukon potatoes, peeled and coarsely chopped
> 2 TBS. butter
> 2 large onions, thinly sliced
> 2 large ripe tomatoes, peeled, seeded, and coarsely chopped
> 1 tsp. minced fresh ginger
> 2 tsp. minced garlic
> 1 small green *chili pepper, minced & added to taste
> 1-1/2 TBS. mild curry powder
> 1/2 small head of cabbage, shredded
> 8 carrots, peeled and cut into julienne strips
> 3 cups cauliflower
> 2 cups fresh peas (frozen can also be substituted)
>
> METHOD:
> Heat the oil in a large heavy saucepan and pan-fry the potatoes for 5
> minutes on med-high heat or until they turn a golden brown. Drain the
> potatoes on absorbent paper and set them aside. Add the butter and onions to
> the saucepan and cook the onions for 5 minutes, or until they are soft and
> slightly brown. Add the tomatoes and spices and simmer, covered, over low
> heat for 15 minutes. Add the potatoes and cabbage, carrots and cauliflower
> and cook for an additional 15 minutes. Finally add the peas and cook for
> another 3 minutes, or until the vegetables are tender. Serve hot with rice.
>
> My notes: The Author specifies using a jalapeño chili but I used an Anaheim
> because it was what I had on-hand. If you want a little more heat, I'd bet a
> Serrano chili would work the charm, too. I used fresh English Peas but
> that's because those are available from my local farmers' market source. I
> also prefer Napa cabbage over regular cabbage so I used that this time.
>
>
>
> Mafé (Senegal)
>
> Serves 4 - 6
>
> Author's Note: Mafé is a Senegalese classic. It is also an entrant in to the
> peanut stew sweepstakes that could be held for dishes from all over the
> continent. Here the meat of choice is lamb, but mafé could also be prepared
> from beef or chicken. Traditionally the stew is served with rice.
>
> INGREDIENTS:
> 2 TBS. peanut oil*
> 1 large onion, minced
> 2 lb. lamb, cubed
> 1/2 cup creamy peanut butter**
> 1-1/2 cups cold water
> 1/3 cup tomato paste
> 2 cups hot water
> 4 large carrots, cut into disks
> 3 sprigs fresh thyme
> 2 bay leaves
> Salt and Pepper to taste
>
> METHOD:
> Heat the oil in a heavy sauce pan, add the onion, and cook over medium heat
> until it's translucent. Add the meat and continue to cook, stirring
> occasionally, until it's is lightly browned on all sides.
>
> In a small bowl, mix the peanut butter with the cold water and pour over the
> meat. Dilute the tomato paste with the hot water, pour liquid over the stew,
> and stir well to make sure all the ingredients are well mixed. Add the
> remaining ingredients, lower the heat, cover, and cook, stirring
> occasionally, for 1 hour, or until meat is tender. Remove thyme sprigs and
> bay leaves. Serve with rice.
>
> My Notes: I had sunflower oil to hand so I used that instead with no
> noticeable detraction to taste. I don't know if using olive oil would impact
> the flavor or not. I also substituted chunky peanut butter because I enjoy
> the texture that this brings to dishes. I might cut the tomato
> paste/ho****er and use tomato sauce next time. I also used Basmati rice as
> the base starch for the entire meal. For once the 7 cups of rice turned out
> the way it was supposed to! I don't know how or why, either, so repeating
> that part of the dinner will be like winning the lottery twice; doable but
> not very likely.
>
> Anyhow... If you're interested in further recipes, the ISBN is 0-684-80275-9
> and the proper title is, "The Africa Cookbook: Tastes of A Continent" by
> Jessica B. Harris.
>
> The Ranger
> --
> Disclaimer -- I am not receiving royalties for said tome, sleeping with the
> author, nor any other nefarious purposes and plots.
>
>

The Ranger wrote:

> One of my students from a class in my now-receding past stopped by before
> the last minute of the last hour of the last day of school bearing a book
> on African cuisine by Jessica B. Harris. It was his way of thanking me as
> he headed off to middle school.
>
> WOW! I love it! I am enjoying reading every page so far. What a rich
> continent regarding melding flavors without losing individual ethnic
> identities.
<snip>
> Anyhow... If you're interested in further recipes, the ISBN is
> 0-684-80275-9 and the proper title is, "The Africa Cookbook: Tastes of A
> Continent" by Jessica B. Harris.

I've had that book in my Amazon shopping cart for some time now. One of
these days I'll actually get around to purchasing it. A book which intrigues
me a bit more is _The Soul of a New Cuisine: A Discovery of the Foods and
Flavors of Africa_, by Marcus Samuelsson. The author is an astounding chef
with an interesting history; his book _Aquavit: And the New Scandinavian
Cuisine_ is chock-full of mouth-watering recipes. His next book, _The New
American Table_, comes out in October.

Bob

"Bob Terwilliger" > wrote in message
...
| The Ranger wrote:
|
| > One of my students from a class in my now-receding past stopped by before
| > the last minute of the last hour of the last day of school bearing a book
| > on African cuisine by Jessica B. Harris. It was his way of thanking me as
| > he headed off to middle school.
| >
| > WOW! I love it! I am enjoying reading every page so far. What a rich
| > continent regarding melding flavors without losing individual ethnic
| > identities.
| <snip>
| > Anyhow... If you're interested in further recipes, the ISBN is
| > 0-684-80275-9 and the proper title is, "The Africa Cookbook: Tastes of A
| > Continent" by Jessica B. Harris.
|
| I've had that book in my Amazon shopping cart for some time now. One of
| these days I'll actually get around to purchasing it.

Let me make two other recommendations: "Sky Juice and Flying Fish:
Traditional Caribbean Cookery" has a remarkable introductory section to
almost all of the Caribbean ingredients, very interesting and stimulating,
although the book itself is somewhat short, with only a few but quite
good recipes. "Hot Stuff, A Cookbook in Praise of the Piquant" is worth
your getting at almost any cost if you have appreciation of well-seasoned
foods. After discussing ingredients she focuses chapters on Africa, Latin
America and the Caribbean, Asia and what she calls "The Western Tradition:
Culinary Omnivores." Please don't delay your enjoyment of her rather
unique embrace of multi-culturalism in cooking, I think you will love what
she does. And I don't believe she has a single recipe for Fancy Feast.

pavane

pavane wrote:

> Let me make two other recommendations: "Sky Juice and Flying Fish:
> Traditional Caribbean Cookery" has a remarkable introductory section to
> almost all of the Caribbean ingredients, very interesting and stimulating,
> although the book itself is somewhat short, with only a few but quite
> good recipes.

I perused that book a couple months ago but ultimately decided not to get
it. I do have some books on Caribbean and Brazilian cookery but rarely make
those recipes because I don't think Lin would like most of them.



> "Hot Stuff, A Cookbook in Praise of the Piquant" is worth your getting at
> almost any cost if you have appreciation of well-seasoned foods. After
> discussing ingredients she focuses chapters on Africa, Latin America and
> the Caribbean, Asia and what she calls "The Western Tradition: Culinary
> Omnivores." Please don't delay your enjoyment of her rather unique
> embrace of multi-culturalism in cooking, I think you will love what she
> does.

I *think* I have that book, though I'm not home to double-check the author
and title. The book I have is a hardback with a scarlet cover; I got it at
least twenty years ago, and your description above matches it to a "T". It's
got some great recipes, including a very simple one for curried hard-boiled
eggs which I made for my family during Lent.


> And I don't believe she has a single recipe for Fancy Feast.

So she's already several parsecs above Sheldon's cooking!

Bob

Bob Terwilliger wrote:

> I perused that book a couple months ago but ultimately decided not to
> get it. I do have some books on Caribbean and Brazilian cookery but
> rarely make those recipes because I don't think Lin would like most of
> them.

That depends ... I wasn't impressed with that place we ate at in SD
(though it was more Cuban than anything). We both enjoyed the Samba
Grille in Vegas, and there was a place in Oklahoma I liked called Bahama
Breeze that was Caribbean -- though I think they dumbed the spices down
for the masses there. They also went out of business not too long after
opening.

What about the recipes do you think I wouldn't like? If they involved
fennel or anise, you are probably right. Plus, if they are high in fat,
etc., I might not want to eat them -- though I probably would enjoy them.

Let's face it, I've become a lot more adventurous with my food choices
thanks to you! But I think I will pass on the Ethiopian fare next time. ;-)

--Lin (liking the hot stuff more and more)

Lin wrote:

> What about the recipes do you think I wouldn't like? If they involved
> fennel or anise, you are probably right. Plus, if they are high in fat,
> etc., I might not want to eat them -- though I probably would enjoy them.

Here's a typical example, from www.cooksrecipes.com

(The site notes: "Recipe property of Nyla Morrison, author of 'Minna Cooks
Caribbean'. Used with permission.")

Cou-Cou

2 cups yellow cornmeal
1/2 pound fresh okra or 1 package frozen cut okra
1/4 teaspoon pepper
1/2 stick (1/4 cup) butter or margarine
1 teaspoon salt
3 cups water

Clean and wash okra. Dice all but 6. Add 3 cups of water to a large
saucepan. Add salt. Boil. Add diced and whole okra. Boil okra for 5-8
minutes. Remove pan from heat. Save whole okra aside for garnish. Measure 2
cups of liquid from the cooked okra to use for cooking your cou-cou.

Mix cornmeal in a large bowl with enough cold water to moisten and blend it
together. Stir the cornmeal slowly into the reserved liquid and okra in the
pot. Use a wooden spoon to mix together. Return pot to stove over medium
heat and continue to stir okra and cornmeal. Cook and stir about 15-20
minutes.

Insert wooden spoon into center of the cou-cou. If spoon stands up in the
pot and is easily removed from cornmeal, your cou-cou is done. Cou-cou
should be firm when it's done. If the cou-cou is loose and creamy looking,
you have used too much water. If too much water is used, let cou-cou stand
uncovered over low heat to "dry out." When Cou-Cou is done, turn the entire
mixture into a buttered serving bowl and garnish with whole okra. Serve with
sauce made of steamed codfish or Frizz Fish and cucumber salad.
Makes 6 to 8 servings.

Note: Refrigerate leftover cou-cou. For a pleasant weekend breakfast, slice
and fry leftover Cou-Cou and serve it with your favorite syrup.

You wouldn't like that, would you?

Bob

Bob Terwilliger wrote:

> (The site notes: "Recipe property of Nyla Morrison, author of 'Minna
> Cooks Caribbean'. Used with permission.")
>
> Cou-Cou

<recipe snippage>

> You wouldn't like that, would you?

Probably not. You know me so well. ;-)

Now if the okra was FRIED we'd be talking. Oh, and leave that goopy
stuff off of my plate, please.

--Lin

"brooklyn1"
>
> Migration... are you looney... except for the peanut each and every of
> those > ingredients is native to the Americas... get it?

Wrong. Name them, every single one. OTH, you don't mind calling Italian
things with tomatoes, peppers and beans in them, do you? Or polenta made
with corn....

>I don't care what the > Author's academic credentials, >she knows nothing
>about cookery of any > kind... even >if she didn't call those African
>dishes they're still shit > >dishes.

Like you would know? According to your standard every recipe starts, "First
stalk your mammoth and kill him with seven swift blows of the lance."
Africa, like every place, has had 200 years or so to incorporate NA foods
into their national dishes, but they actually didn't use many in these. It
was pointed out that the Indian population had brought curried dishes to
South Africa. Boers brought German tastes and the Brits brought ... oh,
surely something. Europeans romped over the map of Africa for a very long
time.

On Jun 25, 12:41*pm, "The Ranger" > wrote:
> Why does it not surprise me Sheldumb spewed the dreck above.

oh that's Sheldon? I thought he was called Penmart.

Well, now I know.

Karen

In article
>,
Karen > wrote:

> On Jun 25, 12:41*pm, "The Ranger" > wrote:
> > Why does it not surprise me Sheldumb spewed the dreck above.
>
> oh that's Sheldon? I thought he was called Penmart.
>
> Well, now I know.

Something Happened to his account (and all his posts) so he had to get a
new one.

--
Dan Abel
Petaluma, California USA

On Fri, 26 Jun 2009 08:32:47 -0700 (PDT), Karen >
wrote:

>On Jun 25, 12:41*pm, "The Ranger" > wrote:
>> Why does it not surprise me Sheldumb spewed the dreck above.
>
>oh that's Sheldon? I thought he was called Penmart.
>
>Well, now I know.
>
>Karen

Years ago his UseNet ID was PenMart10.

Alex

brooklyn1 wrote:
> "The Ranger" > wrote in message
> ndwidth...
>> One of my students from a class in my now-receding past stopped by before
>> the last minute of the last hour of the last day of school bearing a book
>> on African cuisine by Jessica B. Harris. It was his way of thanking me as
>> he headed off to middle school.
>>
>> WOW! I love it! I am enjoying reading every page so far. What a rich
>> continent regarding melding flavors without losing individual ethnic
>> identities.
>
> Except for the wee amount of peanut butter (and any vegetable oil could be
> substituted) there's absolutely nothing African about those recipes...
> whoever wrote that book wouldn't know a tube steak from a hill of beans.
>
>
Actually they are. But as usual you don't have the slightest idea what
you are talking about..

Karen wrote:
> On Jun 25, 11:28 am, "brooklyn1" > wrote:
>> Except for the wee amount of peanut butter (and any vegetable oil could be
>> substituted) there's absolutely nothing African about those recipes...
>> whoever wrote that book wouldn't know a tube steak from a hill of beans.
>
> about the author:
>
> Jessica B. Harris is the author of seven critically acclaimed
> cookbooks documenting the foods of the African Diaspora. Hot Stuff: A
> Cookbook in Praise of the Piquant (Atheneum, 1985; Ballantine, 1986),
> Iron Pots and Wooden Spoons: Africa's Gifts to New World Cooking
> (Atheneum, 1989; Ballantine, 1991), Sky Juice and Flying Fish:
> Traditional Caribbean Cooking (Fireside, 1991), Tasting Brazil:
> Brazilian Recipes and Reminiscences (Macmillan, 1992) and The Welcome
> Table: African-American Heritage Cooking (Simon & Schuster, 1995), A
> Kwanzaa Keepsake: Celebrating The Holiday with New Traditions and
> Feasts (Simon & Schuster, 1995). The Africa Cookbook is her seventh
> book.
>
> In over 25 years as a journalist, Harris has written about the culture
> and foodways of the African Diaspora for publications ranging from
> Essence magazine where she was travel editor from 1978 to 1981—to
> Vogue —to The New York Times. She has also written for Caribbean
> Travel and Life, Food and Wine, New Woman, Travel Weekly, Africa
> Commentary, Black Enterprise and other publications.
>
> As a culinary historian, Harris has lectured on the foodways of
> African-Americans at the Museum of Natural History in New York City,
> the Smithsonian Institution in Washington, DC, The California Academy
> of Sciences in San Francisco and at numerous institutions and colleges
> around the country. She has been profiled in The New York Times, The
> Washington Post, The Chicago Tribune and other major newspapers, as
> well as magazine such as Gourmet, Food & Wine, Eating Well, Cooking
> Light and New Woman.
>
> A native of New York, Harris is a tenured full professor of English
> composition at Queens College in New York City. She holds degrees from
> Bryn Mawr College, New York University, Queens CUNY, and Université de
> Nancy, France. She is a member of AIWF, ASCP, and Les Dames
> d'Escoffier's New York Chapter.
>
You've done it now. How could someone possibly know more than Shelden
who just read about African food. Next thing he will be calling you a
greasy wop...

On Fri, 26 Jun 2009 12:07:30 +0200, "Giusi" >
wrote:

>
>"brooklyn1"
>>
>> Migration... are you looney... except for the peanut each and every of
>> those > ingredients is native to the Americas... get it?
>
>Wrong. Name them, every single one. OTH, you don't mind calling Italian
>things with tomatoes, peppers and beans in them, do you? Or polenta made
>with corn....
>
>>I don't care what the > Author's academic credentials, >she knows nothing
>>about cookery of any > kind... even >if she didn't call those African
>>dishes they're still shit > >dishes.
>
>Like you would know? According to your standard every recipe starts, "First
>stalk your mammoth and kill him with seven swift blows of the lance."
>Africa, like every place, has had 200 years or so to incorporate NA foods
>into their national dishes, but they actually didn't use many in these. It
>was pointed out that the Indian population had brought curried dishes to
>South Africa. Boers brought German tastes and the Brits brought ... oh,
>surely something. Europeans romped over the map of Africa for a very long
>time.

Boer were German? Who'da thunk it. I always thought they were Dutch!!!

Oh, and you neglected to include, or maybe forgot, the Arabs. Arab
slavers seem to be historically invisible these days. Isn't Swahili
loaded with Arabic terms? Meso-American Indians adopted the language
and many of the values of their conquerors, A whole lot of Africans
consider Swahili (the pidgin language of Arab slavers) as their
pan-national language. And we laugh at old man Kruger with his
religious rationalization of apartheid.

I would not discount the diffusion of Arab cookery into Africa
at all, especially down the east coast. A Wikipedia search for
Tippu Tip would be a good starting point, I think.

HTH

Alex, who prefers northern African cooking to sub-Saharan.
>

"Chemiker" > Boer were German? Who'da thunk it. I always thought they were
Dutch!!!

Probably. I just get crazed when Sheldon starts spouting off ignorance in
the face of experts. I didn't plan on writing the history of Africa! I
know the Blegians were there, too, but did they make Moules et frittes? I
dunno. And the Moors are still there.
>
> Oh, and you neglected to include, or maybe forgot, the Arabs.

Instead of reading Wiki, I shall just go there. It is 17 miles from the
southernmost place in Italy to the African coast.

On Fri, 26 Jun 2009 18:37:15 -0400, George wrote:

> brooklyn1 wrote:
>> "The Ranger" > wrote in message
>> ndwidth...
>>> One of my students from a class in my now-receding past stopped by before
>>> the last minute of the last hour of the last day of school bearing a book
>>> on African cuisine by Jessica B. Harris. It was his way of thanking me as
>>> he headed off to middle school.
>>>
>>> WOW! I love it! I am enjoying reading every page so far. What a rich
>>> continent regarding melding flavors without losing individual ethnic
>>> identities.
>>
>> Except for the wee amount of peanut butter (and any vegetable oil could be
>> substituted) there's absolutely nothing African about those recipes...
>> whoever wrote that book wouldn't know a tube steak from a hill of beans.
>>
> Actually they are. But as usual you don't have the slightest idea what
> you are talking about..

sheldon has 'ass' and 'elbow' tattoos so he can tell them apart. but
sometimes he can't find his glasses.

your pal,
blake

Giusi wrote:

> It is 17 miles from the southernmost place in Italy to the African coast.

According to Wikipedia, Pantelleria is 43 miles from the African coast. What
part of Italy is only 17 miles?

Bob

The Ranger > wrote:

> One of my students from a class in my now-receding past stopped by before
> the last minute of the last hour of the last day of school bearing a book on
> African cuisine by Jessica B. Harris. It was his way of thanking me as he
> headed off to middle school.
>
> WOW! I love it! I am enjoying reading every page so far. What a rich
> continent regarding melding flavors without losing individual ethnic
> identities.

Personally, I find the continent to be, on the whole, to be rather poor
in this regard. There are three truly major exceptions, as far as I am
concerned: Northern Africa (Mediterranean coast), Ethiopia, and the Cape
Malay cooking.

> Mafé (Senegal)
>
> Serves 4 - 6
>
> Author's Note: Mafé is a Senegalese classic. It is also an entrant in to the
> peanut stew sweepstakes that could be held for dishes from all over the
> continent. Here the meat of choice is lamb, but mafé could also be prepared
> from beef or chicken. Traditionally the stew is served with rice.
>
> INGREDIENTS:
> 2 TBS. peanut oil*
> 1 large onion, minced
> 2 lb. lamb, cubed
> 1/2 cup creamy peanut butter**
> 1-1/2 cups cold water
> 1/3 cup tomato paste
> 2 cups hot water
> 4 large carrots, cut into disks
> 3 sprigs fresh thyme
> 2 bay leaves
> Salt and Pepper to taste

This is one of the few West African recipes I find interesting. The
dish is not just Senegalese; it is common elsewhere in West Africa and
is also called tigadegena and maybe some other names. It appears that,
very often, many more vegetables than mere carrots and onions are used
in the dish. The use of peanut butter or paste is crucial - not only
does it provide a taste all of its own, it also enables the dish, the
meat particularly, to cook very fast. It is a true stew, yet it takes
just a half hour to cook. I do not know why peanut paste or butter
makes the meat cook faster, but it does.

Victor

"Bob Terwilliger" > ha scritto nel messaggio
...
> Giusi wrote:
>
>> It is 17 miles from the southernmost place in Italy to the African coast.
>
> According to Wikipedia, Pantelleria is 43 miles from the African coast.
> What part of Italy is only 17 miles?
>
> Bob
According to the Italians, it is 17 miles. Maybe it is Pantelleria, maybe
something smaller? But certainly that is the area. Wrecked boats pull in
from Libya weekly, some never make it.

Victor wrote:

> Personally, I find the continent to be, on the whole, to be rather poor
> in this regard. There are three truly major exceptions, as far as I am
> concerned: Northern Africa (Mediterranean coast), Ethiopia, and the Cape
> Malay cooking.

Ghana has some interesting food.


> The use of peanut butter or paste is crucial - not only does it provide a
> taste all of its own, it also enables the dish, the meat particularly, to
> cook very fast. It is a true stew, yet it takes just a half hour to cook.
> I do not know why peanut paste or butter makes the meat cook faster, but
> it does.

Maybe it raises the boiling point of the liquid. Anyone who owns a probe
thermometer can try making this dish and checking the temperature of the
stew as it cooks.

Bob

Dan Abel wrote:
> In article
> >,
> Karen > wrote:
>
>> On Jun 25, 12:41 pm, "The Ranger" > wrote:
>> oh that's Sheldon? I thought he was called Penmart.
>>
>> Well, now I know.
>
> Something Happened to his account (and all his posts) so he had to get a
> new one.
>

Probably because of multiple complaints. They must have realized what a
human turd, and useless sub-human he was. So they canceled his account.

ns