Subj : food exchange
To   : RUTH HAFFLY
From : JIM WELLER
Date : Mon Jul 18 2022 22:12:00

-=> Quoting Ruth Haffly to Jim Weller <=-

 JW> one semester I shared an apartment with two Nigerian guys.

 RH> That must have been quite an experience. It sounds like it would have
 RH> been an interesting time to explore the food culture--learn from them
 RH> and teach them about Canadian cooking.

Oh we did indeed teach each other. One guy was from the south, so he
had a Christian background. His parents were quite wealthy and he was
familiar with British cuisine and customs in general. The other guy
was from a small town in the north, a Moslem and on a government
scholarship. He was not very worldly at all. I made cure that they
both learned all about real Canadian food like KD, KFC, pizza and
chinese takeout. [g]

Chris's favourite weekend meal, made in large quantities so that
there would be lots of leftovers:

A meat stew combining beef short ribs, pork hocks and chicken
thighs.

A spicy fairly thin tomato sauce.
                    
A pot of greens.

A starch dish; rice, corn meal mush, mashed potatoes, cassava,
taro, plantains or yams (real yams, not sweet potatoes).

Jedeh learned to tolerate the pork hocks eventually because Chris
would not give them up. He had to because he couldn't/wouldn't cook.
Cooking was women's work after all.

Fufu is a stiff dough eaten with the fingers (right hand only). You
scoop up a little bit, roll it into a ball the size of a golfball,
cup it in the palm of your hand and press a depression in the top of
it so that you can scoop up a little sauce or soup. 

This was Chris's shortcut version using cheap, easy to find
Canadian ingredients:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: African News Fufu
 Categories: African, Side dish
      Yield: 5 Servings
 
  2 1/2 c  Bisquick
  2 1/2 c  Instant potato flakes
 
  Bring 1 1/3 l of water to a rapid boil in a large, heavy pot. Combine
  the two ingredients and add to the water.
  
  Stir constantly for 10-15 minutes - a process that needs two
  people for best results: one to hold the pot while the other stirs
  vigorously with a strong implement (such as a thick wooden spoon).
  The mixture will become very thick and difficult to stir, but
  unless you are both vigilant and energetic, you'll get a lumpy
  mess.
  
  When the fufu is ready (or you've stirred to the limits of your
  endurance!), dump about a cup of the mixture into a wet bowl and
  shake until it forms itself into a smooth ball. Serve on a large
  platter alongside a soup or stew.
  
  Recipe By: Carol Miller-Tutzauer

  Author's Notes: From African News Cookbook: African Cooking for
  Western Kitchens, Africa News Service

  Conventional West African fufu is made by boiling such starchy
  foods as cassava, yam, plantain or rice, then pounding them into a
  glutinous mass, usually in a giant, wooden mortar and pestle. This
  adaptation for North Americans may trouble you if you try to stick
  to minimally processed foods. But it's worth trying at least once
  with West African groundnut stews.
 
MMMMM                               


Cheers

Jim


.... Squirrel is Chicken of the Tree.

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