As COVID restrictions begin to ease a bit, we appear to be interacting more often and frequently, without masks. I hope we are not being premature in our ease. I read a quick headline today that said that our isolation for the past 20 months may have taken a toll on our cognitive functions. I think we shall see more on that as we continue to examine the far reaching effects of a pandemic in contemporary times.
I must admit that I have ramped up my interactions across the dining table, both at home and with friends. One of the great opportunities of working at a university gives me the privilege of working with students from a variety of backgrounds, countries, geographies, and traditions.
My “featured image” demonstrates the diversity of my interactions that include dining. Enoch, a city planner, and Elfadil, a soil scientist, hail from Africa: Ghana and Sudan, respectively. These two brilliant young men prepared a feast for hubby and me. Each dish featured chicken, and one dish feature the addition of goat.
When Enoch comes to our house for dinner, he often treats us to Jollof Rice. He gets the spice blend from his home country, blended by women who specialize. He shared a nice pint sized jar with me. The best I can do is taste and try to decide what’s in it.
I taste the seasoning mix, and then write down what I think: crushed chicken bouillon, garlic powder, onion powder, ginger, onion flakes, chili flakes, black pepper, nutmeg, and thyme. While I am certain that the “spices” contain other ingredients, this is what I think I know, for now.
Let me tell you about the stews, which our hosts served with rice, which they prepared with cardamom pods floating in the water during the cooking process. First the gentlemen offered a simple salad of lettuce, tomatoes, and a cucumber served without dressing. I forget that a salad does not need any type of dressing to be satisfying. Then the stews…
First of all, I love that they offered hot tea with the meal in small glasses. It made the evening so elegant yet simple. We ate around the coffee table in the small, student apartment, which was a celebration of its own.
Both Enoch and Elfadil shared their recipes:
Enoch’s goat and chicken stew:
Brown goat chunks and chicken thighs in garlic, ginger, hot pepper, onion, tomatoes, black pepper and Jollof rice spices. Blend vegetables. Sauté the vegetables, then blend them. Add water. Simmer for the afternoon preceding dinner time. Serve with fragrant rice.
Elfadil’s chicken stew:
Fry onion, add salt, turmeric, black pepper, cinnamon, cardamom, ginger, curry, mix all together. Add garlic. Add cut chicken to mix. Put lid on and simmer. “Wait for the magic to happen!” (My quote, not Elfadil’s) After cooked, add tomato sauce and let cook for 5 minutes and add garlic. Replace lid for 5-10 minutes before serving. It simmers into a rich thick stew.
Enoch’s goat and chicken, pictured above, is the redder sauce of the two. Both stews tasted warmly rich with the combination of spices most aromatic to the senses. We ate heartily!
I had a geography student live with us five years ago while she gathered data. We lived in another part of the state at the time, and I worked for the same university in another research position. Anyway, when the student returned to campus, and I had to be there, she cooked for me in her tiny, student apartment. She was from China. ” Kathy Su” prepared a feast of meats: beef, chicken, and lamb. She roasted all the meats separately in her tiny oven. She flavored the meats with ginger, soy sauce, and sesame oils. Each meat added its own flavor profile to the similar ingredients. Kathy chopped the meats and then put them back in the oven to finish cooking to tender morsels with crispy edges. She served a big dish of steamed rice, and we enjoyed the meats, which were “finished” with chopped green onions! I wish I had pictures, but I didn’t think I would be writing about it. Once again, simple ingredients for a sublime dining experience.
Next time, more flavors from the kitchen. Thank you for reading me!