Food Etiquette in Gambia Use Your Right Hand after you Wash Both Hands

This is how I set the Bar up for gatherings, and we all eat from these trays. Funny how this is such a tradition that we do communally. 

But here is another story and how we can take tradition and modernize it without knowing we are doing such.

When a typical Gambian family sits down to eat they do so around a communal bowl that has a mound of rice which might have a sauce on top or mixed rice like Benachin (Jollof Rice) with vegetables in the center. It is then placed on a mat (basing). 

A mound of rice, shaped with a teacup while hot helps builds the mound for individual serving. 

 As an honored guest, you may sometimes be given your own bowl or plate of food to eat depending on the circumstances. Don't be surprised if you are visiting a family and find them eating and be called over to join them for a meal. This is normal food etiquette in the Gambia. 

The first rule about eating food around a communal bowl is to first wash both your hands then take off your shoes before sitting down on the mat. Indeed shoe removal should be done when entering any family room or hallway. You may be offered a short stool to sit on. In strict religious families, particularly up-country and with the Mandinka tribe, women and men eat separately while the kids go to either bowl.

Lobster Tails, over The Ultimate Paella 

Do not start eating until you see your hosts begin eating and they will usually say the Arabic word "Bismillah" which is an idiom meaning "In the Name of Allah". Only use your right hand for eating. If you do choose to eat with a family in this way you shape the rice into an almost egg-shaped one before eating it. You may be given a spoon however, the above procedure should still be followed. Keep your hands to your section of the bowl i.e. the part directly in front of you which is about 10  - 15 cm wide. Don't be afraid to ask for a spoon if you don't think you can handle it because as a guest they are only too pleased to offer you a spoon. 

However, at intervals, you may go to the near center of the bowl to cut a piece of meat or vegetable to bring back to your section and mix it with some rice before putting it in your mouth. Do not eat any food directly from the center. Don't be surprised if people beat you to it and cut it for you and put it in your section.

On a word of caution, it is the height of bad manners in Gambian society to smell food in front of others before eating it. Furthermore, even if you are not hungry it is seen as rude to decline a meal so at least try and take a couple of mouthfuls to eat it slowly. However, should you decide not to eat do not watch others eating; you should move away somewhere else until the others are ready with their meal. 

When eating keep conversation down to the minimum but do mention how delicious the meal is. Any food that leaves the bowl and into your mouth or falls onto the food mat should be left there. You can request for and drink water while eating. Though it sounds odd to westerners a quiet but audible belch after a meal is considered polite as it shows you have enjoyed the food and have eaten to your satisfaction.

Standing around in the host kitchen, amazingly following a tradition, It was loud, cross-talking, and talking going on.

Way too full to get up we sat around and kept talking after dessert was served. 

If you have finished your meal you should get straight up and go wash your hands and do not return to the communal bowl for a chat. If you are an adult then you should try by all means and get up before the children. Wash your hands with soap and water. When all are finished you may again compliment your hosts on how delicious the meal was. 

While in the Gambia you will see some of the above rules being broken but the washing and right-hand rules must be adhered to. 

If you find yourself eating alone and somebody you know approaches you,  it is good manners to tell them "come and join me". Please note that the above rules are for lunch and sometimes dinner. Breakfast, however, tends to be a sole activity normally involving bread though do offer to share if you are in the company of others. 

The usual phrase people use when they are calling you to lunch is "Ky Len Nu Ane" and for dinner, it is "Ky Len Nu Rerr".

Gambian Jollof Rice Recipe

Habari Gani - What's The News in Swahili-

I made a list of intentions for 2019. Inner standing and reconnecting with food my ancestors ate are at the top of that list of intentions. You know I enjoy cooking and can make almost anything with a recipe. One day last year, I woke up early and took the train from Bronzeville all the way up to the Wilson Red Line stop. I set out to make Egusi Stew and fish stew using mackerel. I bought all the necessary supplies, was re-insured by the auntie at the African grocery, and headed home. I made those two dishes all day, and they came out horribly inedible. The auntie sold me spoiled fufu, and the smoked fish she gave me overwhelmed my dishes. I was crushed. Since then, I have yet to try to make another African dish.

I decided to make Jollof rice and Yassa Fish a few days ago. I wasn't done cooking until almost midnight, but Ladi patiently waited for me to finish.

It was good AF, and I knew it was fire when Ladi turned to me and said he loved me. 

Cooking this made me feel more connected to the diaspora. Using red palm oil and frying plantains with my hair wrapped up in Ankara is freeing. I want to spend 2019 eating like this!

#JollofRice #Diaspora #Kwanzaa #WhatAfricansEat #SelfLove #SelfCare #Nourishment #Plantains — at Bronzeville, Chicago.

Contributor to Wash Your Hands First Blog:

Adero Knott is the founder of AK Prosthetics and the recent Lupe Fiasco #NeighborhoodStartFund winner. Her 2017 New Year's Resolution is to Get Money.

Gambian Jollof Rice Recipe

COOKING INGREDIENTS: (Fish Jollof Rice):  | (Beef & Chicken) 

1) 2 lbs. fresh fish

2) 2 cups of vegetable oil

3) 6 cups of water

4) 1 medium fresh tomato

5) 4 tbsp tomato paste

6) 2 large onions

7) 1 small cabbage Benachin

9) 2 medium carrots

10) 1 bay leaf

11) 4 cups of rice

12) Salt and pepper to taste

 COOKING METHOD: 

1) Clean and cut fish in halves.  

2) Fry the fish in vegetable oil until both sides are brown.  

3) Remove the fish, add onions and fresh tomatoes, paste them into the hot oil, and fry until brown.  

4) Pour water and bring to boil, then include cabbage, carrots, and bay leaf, add seasonings, reduce heat, and simmer for 20 mins.  

5) Remove vegetables and add the rice while continuously stirring.  

6) Reduce heat and cover the pot. Simmer for 10 mins.

   

*  

Benachin is sometimes called cheebu yap (with meat) / Thieboudiene / chebu jen (with fish). Jollof Rice was invented by a Senegalese woman named Mam Penda Mbaye of the Wolof ethnic group.

   

Beef & Chicken Jollof Rice

 COOKING INGREDIENTS:

1) ½ lb beef

2) ½ chicken

3) 4 tomatoes

4) 1 large bitter tomato (jaxatu / jahatu)

5) Vinegar

6) ½ small cabbage

7) 3 cloves of garlic

8) ½ large eggplant "mock tomato"

9) 3 dry bay leaves

10) 4 large onions

11) Salt

12) 2 peppers

13) ¼ small pumpkin

 COOKING METHOD: 

1) Wash and cut the meat into portions. Mix and season with black pepper, salt, vinegar, and pounded garlic. Leave to stand for 30 minutes before cooking. 

2) Prepare vegetables by slicing them into portions.  

3) Peel, wash and thinly slice the onions.  

4) Wash and skin the tomatoes.  

5) Fry poultry in a pan of hot oil until golden brown, then remove and put aside.  

6) Fry the beef and leave it in a cooking pot. 

7) Fry the onions until brown, insert scalded and skinned tomatoes, and cook & stir occasionally until it is a pulpy consistency.  

8) add tomato puree and pounded peppers, and cook gently for a quarter of an hour. 

9) Add a half cup of water mixed with ®Maggie Cubes, bring to a rapid boil, and place the prepared vegetables, bay leaves, fried chicken, and salt into the pot of meat.  

10) Cook for approximately 20 minutes.  

11) Take out the vegetables and chicken when cooked and place them in the oven on low heat. Leave the beef in the pot and cook for 20 minutes until tender.  

12) Place the washed rice in the pot, add sliced peppers, and bring rapidly to a boil.

13) Reduce the heat and cook for 25 minutes on low heat until most of the liquid is absorbed and the rice is well cooked.  

14) Serve the Jollof Rice on a large platter, and place vegetables and meats on the side.

   

 Reference:

 http://www.accessgambia.com/information/jollof-rice-benachin.html

Southern Style Cornbread Dressing Casserole

Southern-Style Cornbread Dressing 

Turkey Ham and Sausage Casserole 

I'm making this dish again for Thanksgiving Dinner: Southern Cornbread Dressing. Only after pre-preparation it took me 30 minutes to cook. 

This traditional Southern cornbread dressing is flavored with onion, celery, and sage. It is super moist and flavorful. Southern Cornbread Dressing is deliciously moist and wonderfully seasoned with sage, onions, bell pepper, and celery.
Course: Side Dish
Cuisine: Southern
Servings: 8 servings
Author: Christin Mahrlig

I made my cornbread using my favorite cookbook, Jessica B. Harris, pages 109 - 110. It is a Southern Black American tradition.

Southern-Style Cornbread Dressing 

Turkey Ham and Sausage Casserole 

1 cup self-rising cornmeal, I used  Goya Harina de Maiz finely grounded

1/2 cup self-rising flour, I used All-purpose Bleached enriched Roundy's

3/4 cup evaporated milk

Two eggs

Two tablespoons of Vegetable oil

Dressing Ingredients

Eight tablespoons butter (1 stick)

Three medium onions, chopped

Four stalks of celery, chopped

1 1/2 teaspoons dried sage

One teaspoon of poultry seasoning

3/4 teaspoon salt

1/2 teaspoon pepper

Three pieces of toast crumbled.

1/2 cup milk

Three eggs, lightly beaten

2 to 2 1/2 cups chicken stock or broth

Two tablespoons butter

Instructions

1. Preheat oven to 400 degrees.

2. In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble it into small pieces.

3. Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.

4. Add sage, poultry seasoning, salt, and pepper to the onion mixture.

5. In a large bowl, combine crumbled cornbread and toast.

6. Whisk together milk and eggs and add to the bowl. Stir in 2 cups of chicken broth.

7. Stir in the onion mixture. It should be very moist. If necessary, add more broth.

8. Transfer to a greased baking dish. Cut butter into tiny slivers and scatter on top of the dressing.

9. Bake at 350 degrees for 30 minutes or until it turns light brown on top.

Recipe Notes

Note: The cornbread should be made a day or two in advance, and the veggies should be cut up so you can combine all the ingredients and put them in the oven on Thanksgiving morning.

Thanksgiving Family Dinner 2015

This year, my two adult children (Sgt. Herbert E. Raney and Jazmin Bruton Davis) took over the kitchen and cooked a full-course meal for Thanksgiving, all the trimmings. They invited everyone to the table to enjoy themselves, including me.  My new granddaughter, Dani, of course, was the center of attention and a very blessed baby girl to be surrounded by so many who serve and protect.

With the invitation going to his airmen from Mooney Air Force Base, for some reason or the other, he didn’t take leave to go home for the holidays and came over for fun, food, football, and some family time.

Deep-fried turkey with garlic injection

Brown Glazed Country Ham with pineapples and cherries

MENU

Baked Mac & Cheese

Potato Salad

Cornbread and Giblet dressing

Collard and Kale Mixed Greens

Green Beans & Potatoes

Dinner rolls

Sweet Potato Pie

Banana Pudding

Cranberry Sauce (garnish)

Chow -Chow (garnish)

Summer Sunday Dinner on the Balcony

It is always so lovely to have a Summer Sunday dinner with friends, on a Sunday evening, just before the sunset, so we can have shimmering candles on the table and enjoy the view of the Chicago skyline from Susan's balcony.

Susan has really been crazy busy with the Culture Coach and everything else! She hosts the Night Out in the Parks, a partnership with the Chicago Park District and Elastic Arts. In addition, on Wednesdays, there is a Farmers Market event in Logan Square, so she is swamped staging these events through August.

I was working in California this Summer and had some great dinners with lots of my fellow artist, and now that I’m back in Chicago, she had us over for Sunday dinner.  Laurel is crazy busy pursuing her artistic side and has made a major investment in her love of making and designing jewelry.

Menu:
Appetizers
Salsa with  Lime Tortilla Chips
Goat Cheese, Crackers, and Olives (green/black)
Red Wine
Main Course:
Baked Sausage Apricot Glazed
Deviled Eggs
Quinoa
Dessert

Sparkling White Wine

Edy's Vanilla Ice Cream

Grandma Bev's Rhubarb Dessert (Rhubarb Crisp)

 


Quinoa contains more protein than any other grain. Edamame makes a tasty substitute for lima beans in this recipe. For an attractive presentation, serve the salad on a bed of baby greens or spinach.
Ingredients-1 1/2 cups uncooked quinoa                

• 3 cups organic vegetable broth (such as Swanson Certified Organic)

• 1 (14-ounce) package of reduced-fat firm tofu, cut into 1/4-inch cubes

• 3 tablespoons olive oil, divided 

• 1 1/4 teaspoons salt, divided

• 1 cup chopped fresh basil 

• 3 tablespoons fresh lemon juice

• 2 tablespoons Dijon mustard

• 1 teaspoon sugar 

• 2 teaspoons grated lemon rind

• 1/2 teaspoon freshly ground black pepper

• 3 garlic cloves, minced

• 1 (10-ounce) package frozen baby lima beans

• 4 cups chopped tomato (about 3 medium) $

• 1/2 cup sliced green onions

• 1/2 cup chopped carrot

• 1 (15-ounce) can of black  beans, rinsed and drained

 
Preparation

1. Combine quinoa and vegetable broth in a saucepan; bring over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.

1. Place tofu on several layers of towels; cover with additional paper towels. Let stand for 5 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.

1. Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa.

1. Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in the refrigerator until ready to serve.

Maureen Callahan, Cooking Light
March 2006
DESSERT- served with EBY's Vanilla Ice Cream

---

Grandma Bev's Rhubarb Dessert (Rhubarb Crisp)

12 Servings, Prep Time: 15 Minutes, Cook Time: 50 Minutes

This is one of Grandma Bev's recipes. She always had this waiting for my mother when we visited.
Ingredients

• Crust:

• 1 cup all-purpose flour

• 5 tablespoons confectioners' sugar

• 1/2 cup butter

• Filling

• 1 1/2 cups white sugar

• 1/4 cup all-purpose flour

• 3/4 teaspoon baking powder

• 1/4 teaspoon ground nutmeg

• 2 eggs, beaten

• 3 cups chopped rhubarb

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

1. Mix 1 cup flour and confectioners' sugar in a bowl; cut butter into flour mixture using a pastry cutter or two forks until the mixture is crumbly. Press flour-butter mixture into an 8-inch square pan.

1. Bake crust in the oven until golden brown, 15 to 20 minutes.

1. Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture; pour rhubarb filling into the baked crust.

1. Bake in the preheated oven until the filling is bubbling, 35 minutes.

Berlin Chicago Project Visiting Hannover Germany

Berlin - Chicago Kaleidoscope 'Cultures Connecting" visiting Hannover Germany

Addi Kremer is a visual artist, and photographer he documented for Marianna Buchwald's theater project in Hannover, his slides were presented during the reception on July 8th  program.

Addi Kremer, and Marianna Buchwald,  Alan and Alpha.

Arrival Dinner was wonderful the menu was:

Smothered Baked Chicken (legs/thighs), in gravy 

Shredded Carrots, 

Rice & Green peas

Tossed Green Salad

Walnut icecream, red berries, 

with cherry glaze roughbar, and

Rote Grutze Egg Liquar (Verpiorten)

Adi is a sculptor, and photographer he loves to cook and entertain. He is a retired scientist for the government, and has lived in Hannover all his life. He had some stories he shared with us from his childhood.

This dish is salted herring fish, pickles and beets, it was also served at the reception.

MENU

Pickled Herring

Smothered Potatoes

Leoft Graver Burgundy

Rote Grutze, 

Walnut ice-cream, 

and Egg Liqueur

German Breakfast at the International Art Adventure's Apartment/Office



Breakfast rolls, butter

Preserves, Jam,

Turkey slices, pork sausage thin sliced, liverwort,

Brie, Swiss Cheese

Soft boiled eggs,

Granola

Cruds and way, yogurt

Apple juice, Butter milk

Coffee



Levelle's Thanksgiving Dinner 2010

MENU

Honey Glazed Turkey

  Dressing (Black Olives, Cornbread, Breadcrumbs)

Honey Glazed Ham (layered with pineapple, cherries, and cloves)

Sweet Potato Salad (Italian Dressing)

Mixed Greens (Spinach, Mustard, Collard)

Candied Yams

Dinner Rolls/Croissants

Dessert Bar:

Pineapple Upside Down Cake, 

Crump Cake, Pecan Pie,

Cherry Cheese Cream Cake Swirl 

Granny Smith Apple Pie, 

Sweet Potato Pie,

Sweet Tea

Coffee



Honey Glazed Turkey in Dressing

Pineapple Upside Down cake

 

Cherry Cheese Cream Pie, Apple Pies, and Sweet Potato Pies

Guest: Clayton, Anna, Lynette, Damen, Gerald Jr, Alpha, Heidi, and Host Levelle

BACARDI RUM CAKE- Made in Puerto Rico

BACARDI RUM CAKE – Family Circle April 1987

My birthday is November 4th, and on November 6th is Ben Davis Jr's Birthday, we gave a Scropian' Party on our 35, 33, 31, birthdays. The party started on a Friday and ending on a Monday. Zanta's Ragster's birthday was November 18th, when we lite candles on three cakes it was like 99 glazing all at once.

1 cup chopped pecans or walnuts
1-18 ½ oz pkg Yellow cake mix
1-3 ¼ oz pkg Jell-O Vanilla Instant Pudding and Pie Filling
4-eggs
½-cup cold water
½-cup Wesson oil

If using yellow cake mix with pudding already in the; mix: omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.

GLAZE:
¼ lb butter
¼-cup water
1-cup granulated sugar
½ cup Bacardi dark rum (80 proof)

Preheat oven to 325F. Grease and flour 10” tube or 12-cup Bundt pan. Sprinkle nuts over the bottom of the pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. Glaze: Melt butter in a saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with the border of sugar frosting or whipped cream.
CAKE:

Hoping For-A- Husband Cake- Brazil (Bolo Espera Marido)

(Bolo Espera Marido)

The sweet delight of Brazil’s towering coconut torte need not be reserved (as it was traditionally) for hopeful maidens and their bashful suitors. I  had this cake cooking lesson in my clipping files since May/1978 when I ripped it out of a Sphere Magazine. Of course, it took me thirty years later to make it.

It was the centerpiece for my dinner party in December of 2008. Now it is the centerpiece for my dinner party in November 2018,

Served with hot rum, rum punch, or coffee.
1 ¼ cups grated fresh coconut
1 cup milk
3 cups all-purpose flour
3 tablespoons cornstarch
3 teaspoons baking powder
1 teaspoon salt
1 cup butter or margarine
2 cups of sugar
4 eggs, separated Frosting (recipe follows)
1 jar(12 ounces) apricot jam
1 tablespoon orange-flavored liqueur
½ cup sliced unblanched almonds

Heat oven to 350 degrees
1. Heat coconut and milk in a small saucepan over medium heat until hot, about 10 minutes: cool slightly. Strain milk, pressing liquid from solids; flaked coconut in a small bowl. Reserve.

2. Sift flour, cornstarch, baking powder, and salt in a small bowl. Cream butter and sugar in large mixer bowl until light and fluffy; beat in egg yolks until smooth. Beat egg whites in small mixer bowl until stiff but not dry; beat into egg yolk mixture alternately with dry ingredients. Beat in strained milk; fold in flaked coconut.

3. pour batter into 3 buttered and floured 9-inch round baking pans; bake until wooden pick inserted into the center is withdrawn clean, about 35 minutes. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks.

4. Make Frosting.

5. Mix jam and liqueur. Place 1 cake layer on a serving platter; spread 1/3 cup of the jam over the cake layer. Place the second layer over the first; spread with 1/3 cup of the jam over the cake layer. Place the second layer over the first; spread with 1/3 cup of the jam. Top with the remaining layer. Place the second layer over the first; spread the top and sides of the cake with Frosting. Spread remaining jam over the top of the cake; press almonds onto the side of the cake.

Frosting (makes about 3 cups)
1 cup whipping cream
1 ¾ cups sugar
3 eggs, separated
½ cup butter or margarine
1 teaspoon vanilla
1 ¼ cups grated fresh coconut
¼ teaspoon orange-flower water

Heat cream, 1 cup of the sugar, the egg yolks, and butter in a medium-size saucepan over medium heat, stirring constantly, until thick, about 20 minutes; cool slightly. Beat in vanilla and coconut with a spoon until light. Beat egg whites in a small mixer bowl until soft peaks form; beat in remaining sugar, 1 tablespoon at a time, until stiff and glossy. Stir in orange-flavored water; fold egg white mixture into egg yolk mixture. Use immediately.