Are
we all really that different? Sometimes I have a hard time understanding why so
many people choose to only stick to a certain group. I understand wanting to
stay within your comfort zone, but does something such as language, the
religion you were born into or identify with, or your ethnic background really
mean that you don’t have something in common with someone who is different? It
seems most people are scared of what they do not understand. It is easy to fear
something that you do not know anything about and label and make stereotypes.
But what happened to those fearless days when we were little--when we did not
see the differences between people? In our minds was there really such a thing
as religion, gender, ethnicity, or race at three years old? My mother told me
that when I was three I used to walk up to total strangers and ask them if they
liked my tights. I probably wouldn’t consider doing that now, but it shows the
fearlessness of a child. Children have a lot of wisdom that we often times
overlook. Why can’t we be inspired to do the same?
I
have had my fair share of awkward moments stepping outside the community and
group of people I grew up around. But it has only brought me blessings as I
have found like-minded people from all different backgrounds. And what I have
realized is how much more I have in common with some people that were raised in
totally different circumstances. I will definitely say that food has played an integral
role in this, as often these friendships start over a meal. We have all
experienced joy, pain, heartbreak, love, and hate. Our differences should not
stop us from realizing that at the core we are more alike than different.
So
many international conflicts have started over how people identify themselves
within a group while labeling another group with negative traits. Even those
who had formerly been living peacefully together have become deadly enemies.
As
many of us come from different backgrounds what responsibility do we have to
other groups or individuals who identify differently? Because physical or
mental borders separate us from another does that mean we still do not have
responsibility to them?
In
honor of moving beyond our comfort zone and breaking borders, let us eat comfort food, something
simple and sweet. I have shared this recipe with many people it is a Brasilian
Passion Fruit Mousse (recipe at the bottom).
DOCUMENTARY:
The Dark Side of Chocolate
DO YOU EAT CHOCOLATE??
Synopsis: A team of journalists investigate how human trafficking and child labor
in the Ivory Coast fuels the worldwide chocolate industry. The crew
interview both proponents and opponents of these alleged practices, and
use hidden camera techniques to delve into the gritty world of cocoa
plantations.
Written by
Andrew McGraw-Herdeg
Passion Fruit Mousse or Mousse de Maracuja
Ingredients
1 cup (250 ml.) whipping cream
1 cup (250 ml.) sweetened-condensed milk
1/2 cup (125 ml.) frozen passion fruit juice concentrate
(optional) one fresh passion fruit
Instructions
Put all the ingredients in a blender, and blend at low speed until
the liquid becomes light at fluffy. Pour the mixture into a serving
bowl, or individual dessert dishes. If fresh passion fruit is available,
spread a small amount of pulp, including seeds on top of the mixture.
Chill for at least 2 hours prior to serving. Serves 4.
(recipe from http://flavorsofbrazil.blogspot.com/2009/10/recipe-passion-fruit-mousse-mousse-de.html)
Lately, I had a few encounters that left me quite disturbed.
And the reason is that I met
people with a profound hate for my
religious group and anyone who identifies with it. This not to say they
disagree with my personal views on religion, but they hate me based on the
faith I was born into. Growing up in the United States, I did not encounter this
sentiment much, but being in Europe I have experienced prejudice. The scariest
part has been that these people approached me and openly had casual
conversation with me about their deep and profound hate for my religion. They
are totally unaware of what religious group I am associated with, and some times they have even approached me under
the guise of being interested in me romantically. This got me thinking: in a situation where there is a threat
to my identity, what do I do? I did feel a little unsafe, but I felt it was
important to tell this person who had minutes before been complementing me,
that I was, in fact, a part of the group that he felt was responsible for the
downfall of the earth. So, I told
him we could never be, because how could we agree which faith to raise our
imaginary unborn children?
How are we supposed to handle a conversation with someone who
has already decided they hate whatever group we belong to, without endangering
ourselves? When I left the
conversation and told him calmly that we obviously disagree on some very large
issues, I thought to myself, did I do the right thing, or did I just
potentially put myself in danger of violence? We cannot change other people’s
ignorance, but how can we stand up for ourselves in a way that makes us feel a
difference, and leaves ourselves feeling empowered, and not in fear of another?
I wish I had an answer to this, but I don’t. Too often we hear about people’s
cultures and identities clashing and resulting into violence. But are we all
really that different that we cannot live and respect another person’s right to
being also? It was obvious to me after this conversation that the man who had talked to me
had no concept of what it is to identify with my religion or be from my
community, nor understand anything about who I am as a individual. I am sad for
him that he has put such limitations on his life, by living in a rhetoric of
closemindness and hatred.
I did, however, come to a few conclusions after having this
really awkward and somewhat disturbing conversation. I wanted to understand
where he was coming from. I did feel a little scared for my safety, but I was
more interested in addressing where his hatred came from and what it was based
on. Secondly, I didn’t see the benefit in addressing him in an upset way, I
felt like it would shut the person off. Unfortunately, we were limited by the
fact that he was not fluent in English.
We must keep in mind that the continual support for, and
silence around these sentiments have helped spur propaganda and rhetoric for
large scale conflicts that have ended in extreme violence.
I think these types of interactions are difficult when we
feel our identity is being attacked, and how we respond to the attacker. It is important to think about our safety,
but also think about how disempowering it can be to not respond, and also it
gives us the option of better understanding these sentiments in the world. So
in honor of challenging habitual hatred let us eat some Mahshi Malfouf- Stuffed Cabbage (Origin can be argued so let's just say Arabic style!)
Recipe at the bottom
FILM: PARADISE NOW
SYNOPSIS: "In Nablus, on the West Bank, there live two friends who have known each
other for years. Said and Khaled, two Palestinian people, who have
experienced living under another nations rule for their whole lives.
They feel oppression, humiliation and consider themselves prisoners in
their own land. As soon as a friend presents to them an opportunity to
avenge their way of life, the filmmaker follows their steps as they
prepare themselves for their final act of resistance, a suicide mission
in Tel-Aviv." (http://www.imdb.com/title/tt0445620/synopsis)
I highly recommend watching this film.
Mahshi Malfouf Recipe
(recipe from http://homemade-recipes.blogspot.com/2009/11/malfouf-recipe-mahshi-malfouf-rolls.html)
This recipe of mahshi malfouf rolls (Stuffed Cabbage) is very delicious, you should try!
Ingredients
1 Medium Cabbage
1 ½ cups ground beef or ground lamb
1 medium diced onion
1 cup short grain rice
Garlic you need few whole garlic cloves peeled and some minced.
Optional, you may use whole head of garlic with the peel in between the layers
2 to 3 teaspoons of the following spices: Cumin, Caraway, Coriander,
Cinnamon, Salt and Black Pepper. You may all the above spices or omit
whichever you do not like to use.
Cooking oil
1 cup Lemon juice
1 cup water or as needed
Preparation
Wash and drain rice
Mix
up the ground meat, diced onions and rice; add cooking oil and the
spices (Cumin, Caraway, Coriander, Salt and Black Pepper) set aside.
Prepare
your cabbage leaves by separating the leaves from the cabbage head. Cut
away stems, save them and use them at the bottom of the pot.
Boil the leaves a few at a time in boiling salted water until they are soft enough to roll.
Prepare stuffing of meat, rice, salt, pepper and the above spices
Cut
the leaves to form a cigar size roll. Place stuffing on each leaf, fold
sides toward center and roll up from bottom into a cigar shape (similar
with stuffed vine leaves). Do not over stuff; make sure that you have
space for the rice to expand inside the cabbage rolls.
Press together firmly. Place layer of the saved stems
Place the whole garlic heads in between the rolled Malfouf.
Sprinkle
with salt, caraway and cumin in between layers. Add water, boil then
simmer for an hour to an hour and a half. Half way through the cooking
time add crushed garlic on top. Let simmer. Simmer gently until rice is
tender in barely enough water to cover. Invert your pot in a platter
You may serve this dish hot or at room temperature, depends on your personal taste.
I was recently inspired to write a blog on the role that
jealously plays in our lives, after talking to my friend their family problems.
The word jealous is usually associated with something very negative. But do we
ever stop and think about why we are jealous of someone else? Does it have to
do with what they have, or is it actually something we feel is missing in our own
lives? I think jealousy is natural, but where we often fail is in recognizing
our own jealousy, accepting it, examining what it says about ourselves, and
then moving forward accordingly.
It seems more appropriate to keep our jealousy hidden, to
deny it, and create negative thoughts, words, and actions towards others. How
many conflicts are started out of jealousy? Do we really want another to suffer,
or have less than we have, or do we just want to feel fulfilled ourselves? Does
someone’s success remind us that we may not be where we want to be? We are all works
in progress, but unexamined jealousy only stops us from moving forward. How
many people do you know who are still consumed by their jealousy of another
person?
We must learn to face jealousy, to take
away its negative stigma, to be honest with ourselves, and then we will be able
to have more real relationships with others. The Ten Commandments in the bible
says “Thou shalt not covet thy neighbor's goods, nor his wife, nor his calf”
but what if you do? How do we deal with exploring what jealousy really is? We
are just told it is not good. Though I do not have an answer myself, I constantly
try to figure where my feelings come from, and what they say about me rather than
the other person.
Think
about how many international conflicts start over what one group of people has,
and what another group of people wants. How can we apply these ideas of
jealousy to understanding large scale conflicts? It is difficult to pick an international
conflict and say that jealousy is the primary reason why the conflict happened,
but it is possible to examine how jealousy contributed to escalating different conflicts.
Traveling to different countries and cultures has helped me
access for myself what things are really important. It has also challenged me
to reevaluate what I value, and appreciate the similarities and differences we
all have. It can be difficult to accept that someone may be better at something
than we ourselves are. By knowing our own strengths and valuing our own abilities
we may be able to better appreciate other peoples’ strengths too.
So in honor of redefining jealousy (yes, I said it), and
learning more about ourselves and others in the process, let’s eat some Mast-O Khiar (Iranian Yogurt and Cucumber Dip)!
Recipe is below
DOCUMENTARY:FOUR WIVES-ONE MAN
SYNOPSIS: "Persson reveals the intricacies of the relationships between
the four wives, their husband, their astoundingly free-spoken
mother-in-law and their numerous children. Sometimes humorous and often
heartbreaking, this film follows the daily lives of the wives whose
situation has turned them into both bitter rivals and co-conspirators
against their abusive husband. Persson’s camera unobtrusively and beautifully captures the range of the
family’s interactions – from peaceful, pastoral scenes of a family
picnic, to the temporary chaos caused by a broken faucet in the kitchen,
to a furtive, whispered conversation between two wives about the latest
beating.
Avoiding sensationalism and sentimentality, this film provides unique
insights into the practice of polygamy and its effect on the women
involved."
Please keep in mind this film is not provided for judgement against Polygamy, but it is posted for those who watch to keep in mind the role jealousy plays in all of our lives.
Mast-O Khiar (Cucumber Dip Persian Style)
Ingredients for Mast-O Khiar (Yogurt and Cucumber Dip)
Humility is a word we say often, but do we always put it
into action? As we all need our egos fed, we can find ourselves stepping on
others to raise ourselves. I often wonder why it is so difficult for so many of
us to remain humble. Sometimes I think our lack of humility happens when we do not feel appreciated, recognized as an
individual, or valued as intelligent. When these needs becomes too great many of us will go to great
lengths to show others that we are better than the next person.
I will say that the more I travel, the more I meet people
from different cultures, the more I have needed to focus on working on my own
humility. There have been so many situations in which I have done something
that was probably seen by others as inappropriate, or culturally insensitive.
For example, when I visited Senegal I was placed with a host family that did
not speak English, and I did not speak French or Wolof. The constant
miscommunication could be frustrating at times. I tried my best to learn Wolof.
I felt so inept like a child who was constantly trying, but could not achieve
success. When I finally learned how
to tell my host family the phrase “I will see you later, as I left their house
I walked down the street and looked back, I yelled “I will see you later” in Wolof. I had actually mispronounced a word and
said “I am ugly.” I still laugh thinking of their faces and how stupid I looked
screaming “I am ugly” while waving and smiling. But these are the situations
that we must laugh at, and we must allow ourselves room to mess up and feel a
little stupid. Our humility can be tested when we are learning something new. I could probably write a book of all of
the embarrassing things I have done and said while traveling.
We can’t assume we know everything, nor can we go into
another culture and teach others about themselves. Even if we have read all the
books on culture and history of another people, we still must understand that
our knowledge is so limited. And we need the humility to learn from others
almost like a child, asking questions and listening. This is especially true in
Conflict Resolution or for anyone working in a foreign country or culture.
Recent events (such as the Kony campaign) got me thinking about how someone can
come in from the outside, and work within different cultures and communities in
a helpful way, without disempowering the people around them. The two requirements
I’ve come to so far are humility and collaboration. When we are in a new
setting or culture, we need the humility to understand that no matter how many
books we read on a culture, community, or country, that when we get there we
really know very little about anything. And we must stay humble, because we
cannot assume we know what is right for other people. We can however use our strengths
and knowledge to find ways to collaborate with the people we work with. Almost
like a yin and yang.
A formal education does not mean you have more ability or
are smarter than anyone else. It just means you were blessed with opportunities
that another person does not have. There is so much wisdom all around us, but
so many people are too busy thinking about the next phrase they can say that
will make themselves seem intelligent. Stop talking and start listening!
So in honor of collaboration, listening, and humility let’s
make some Burmese Curry Chicken with Noodles!
Burma/Myanmar is an ethnically diverse country with a complex history. It has been in Conflict for over 50 years, and has been ruled by a military regime up until 2011. There has been tight control over the media in Burma. There have also been reports of severe human rights abuses among them state sanctioned rape and torture. The documentary below captures rare images and stories of the abuses that occurred in Burma.
DOCUMENTARY: BURMA VJ
SYNOPSIS
"Anders Ostergaard's award-winning
documentary takes a rare look inside the 2007 uprising in Myanmar
through the cameras of the independent journalist group, Democratic
Voice of Burma. While 100,000 people (including thousands of Buddhist
monks) took to the
streets to protest the country’s repressive regime that has held them
hostage for over 40 years, foreign news crews were banned to enter and
the Internet was shut down. The Democratic Voice of Burma, a collective
of 30 anonymous and underground video journalists (VJs) recorded these
historic and dramatic events on handycams and smuggled the footage out
of the country, where it was broadcast worldwide by major news
organizations. Risking torture and life imprisonment, the VJs vividly
document the brutal clashes with the military and undercover police even
after they themselves become targets of the authorities."
Burmese Chicken Curry, and the Asian Grandmother’s Cookbook
BURMESE CHICKEN CURRY WITH NOODLES
From The Asian Grandmother’s Cookbook, by Pat Tanumihardja
Serves 6
3 tbs fish sauce (plus extra for topping, if desired)
3 tbs soy sauce
1 tbs chopped garlic (about 3 cloves)
2 inch piece of fresh ginger, peeled and grated (about 2 tbs)
2 tsp ground turmeric
2 lbs, boneless chicken thighs or breasts cut into 1-inch cubes
(make this vegetarian by subbing tofu. I’d use a firm tofu and rip it
into pieces, rather than cutting it—the uneven edge will catch more
sauce)
1/4 cup vegetable oil
2 medium onions, chopped
2 tsp ground paprika
3 13.5-oz cans of coconut milk (5 cups, total)
7 cups chicken stock
1/2 cup garbanzo bean flour (I’d recommend toasting briefly in a dry pan
until fragrant), mixed into
(I couldn't find garbanzo bean flour, so I researched possible substitutes)
1/2 cup warm water, to make a smooth, runny
paste
2 pounds fresh or 1 pound dried rice noodles
6 hard boiled eggs, peeled and cut crosswise into 1/4 inch slices
4 tbs ground dried red chilies, pan roasted until dark and fragrant (optional)
1 large sweet onion, halved and cut into slivers, then soaked in water
1 cup cilantro, chopped
3 lemons, quartered
Combine the fish sauce, soy sauce, garlic, ginger, and turmeric in a
bowl. Add the chicken and mix well (use gloves if you want to protect
your fingernails from being stained yellow by the turmeric). Set aside.
Chop two of the three onions
In a large pot, heat the oil until runny and shimmering (1-2
minutes). Stir in the two chopped onions and cook until translucent (3-4
minutes). Add the paprika and mix well.
Add the chicken and mix well. Raise the heat to medium-high and stir
to cook throughly, about 4-5 minutes. Add the coconut milk and stock and
bring to a boil. Still constantly to prevent curdling. Reduce the heat,
cover, and simmer for 20 minutes.
After 20 minutes, stir in the garbanzo bean flour paste and return to
a boil. Simmer until the sauce thickens (5-10 minutes). Taste and add
more fish sauce or soy sauce, as desired. Reduce heat and keep warm
until serving.
Cook the noodles in a large pot of boiling water and drain. Rinse and place in a large bowl, adding a small amount of oil to prevent sticking.
Drain the slivered onion and pat dry.
Divide the noodles among individual bowls and ladle the curry sauce
over them (about a cup and a half). Garnish with eggs, chilies,
cilantro, onion, caramelized onion, and lemon wedges.
Mix it all up, and then eat.
Imagine you are sitting in a room, and someone
walks by that you know. They stare straight at you, but do not even bother
to greet you, or even worse turn their head away and ignore you. How
does that make you feel? In our daily life, most of us greet people multiple times
in a day. In different cultures, different greetings are appropriate or
considered normal. We need to be aware and open minded that we may
be
meeting someone with different cultural greetings than our own.
The
first time I realized how important greetings are was
in Senegal. In Senegal, it is most essential that you greet everyone you
know by asking them several times about themselves, their family, and
their household. I enjoyed taking time out to greet people, as I am used
to most
people asking me how I am, and by the time I answer they are usually
about 50
feet from me running in the other direction.
I always find it most important
before I travel somewhere to learn how people greet each other. If you do not
know how to properly greet someone, then how do you expect to have a meaningful
conversation with them? Most recently, spending time in South America and Europe, I experienced many awkward greetings. It is almost like being on a date with an
awkward first kiss. Sometimes no one knows what to do! After talking to my
sister about our similar experiences with awkward greetings, she shared her philosophy of just going for it! So, when she is with a new group of people, she
greets them in the most culturally appropriate way possible.
Recently,
I witnessed a situation in which two people knew each
other, and one chose not the greet the other. This was seen as
the
ultimate disrespect by the one who did not receive a greeting. Have you
ever
thought about the importance of the way you greet another person? Do you
always
greet someone by the way you feel is appropriate, or do you ever think
about
the way they greet people in their culture? No, we can not always get
it
right, and believe me I have many funny stories of greeting another
person the wrong way. A few days ago I greeted my friend in Arabic and said
goodnight instead of good morning,
and she laughed and corrected me. But the point is that our efforts show
that
we are trying to respect, connect, and communicate with others. Have you
ever
thought about the ways that greeting and showing respect can correlate
to
conflict? Some scholars have argued that two of our basic needs are
recognition and
respect. And when those needs are threatened, the chances of conflict are
increased. So take a moment to think about the way you greet others. Is
there
anything you need to change?
One of the most beautiful places I traveled to was Istanbul, Turkey. I was constantly greeted with kindness, hospitality, and a cup of delicious Turkish tea. In honor of wonderful Turkish meetings and greeting, let's eat some Turkish Yogurt-Marinated Chicken Kebabs with Aleppo Pepper!! The recipe is at the bottom.
WASTE LAND
Synopsis- "Filmed over nearly three years, WASTE LAND follows renowned artist Vik Muniz as he journeys from his home base in Brooklyn to his native Brazil and the world's largest garbage dump, Jardim Gramacho, located on the outskirts of Rio de Janeiro. There he photographs an eclectic band of “catadores”—self-designated pickers of recyclable materials. Muniz’s initial objective was to “paint” the catadores with garbage. However, his collaboration with these inspiring characters as they recreate photographic images of themselves out of garbage reveals both the dignity and despair of the catadores as they begin to re-imagine their lives." -http://www.wastelandmovie.com/synopsis.html
This documentary explores the lives of those in society who often go overlooked, by greeting, respecting, telling their story, and creating positive change.
This is a delicious recipe I found online:
Yogurt-Marinated Chicken Kebabs with Aleppo Pepper
Ingredients
1 1/2 tablespoons Aleppo
pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons
Hungarian sweet paprika, plus additional Aleppo pepper or paprika for
sprinkling
1 cup plain whole-milk Greek-style yogurt** (8 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, peeled, flattened
2 unpeeled lemons; 1 thinly
sliced into rounds, 1 cut into wedges for serving 2 1/4 pounds skinless
boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch
cubes
Flat metal skewers or Wood skewers (if you are using the oven)
Preparation
If using Aleppo pepper, place in large
bowl and mix in 1 tablespoon warm water.
Let stand until thick paste forms, about 5
minutes. If using dried crushed red pepper
and paprika combination, place in large
bowl and stir in 2 tablespoons warm water
and let stand until paste forms, about 5
minutes. Add yogurt, olive oil, red wine
vinegar, tomato paste, 2 teaspoons coarse
salt, and 1 teaspoon black pepper to spice
mixture in bowl; whisk to blend. Stir in
garlic and lemon slices, then chicken. Cover
and chill at least 1 hour. Do ahead Can be
made 1 day ahead. Keep chilled.
Prepare barbecue (medium-high heat).
Thread chicken pieces on metal skewers,
dividing equally.
Discard marinade in bowl.
Sprinkle each skewer with salt, pepper, and
additional Aleppo pepper or paprika. Brush
grill rack with oil. Grill chicken until golden
brown and cooked through, turning skewers
occasionally, 10 to 12 minutes total. Transfer
skewers to platter. Surround with lemon
wedges and serve.
If you do not have a barbecue you may also put the skewers in the oven (use the wood skewers). Preheat oven to 375 degrees F. Put chicken in the oven for 30 minutes.
*A slightly sweet Syrian pepper with
a moderate heat level; available at
some specialty foods stores and from
wholespice.com.
** A thick yogurt; sold at some supermarkets
and at specialty foods stores (such as Trader
Joe’s and Whole Foods markets) and Greek
markets. If unavailable, place regular yogurt
in cheesecloth-lined strainer set over large
bowl. Cover and chill overnight to drain.
Ingredient tip:
Aleppo pepper is sold
finely ground or crushed into small flakes;
either one will work well in this recipe.
In different cultures we all have varied concepts of what it is to invite someone into our homes. But sometimes we do not realize that we may be insulting someone with the way we host them. I know in American culture there is a mix between wonderful hosts and people who do not host at all. I was raised to show someone respect when they come into your household by always offering food and drinks. Is that something you do? Maybe you don't cook, but if you know that someone is coming over think of having something around to offer them. Think of whoever your best host was and be inspired to do the same as they do.
Senegal is one of the most hospitable countries I have ever been to. They are actually known for their "teranga" (a word in Wolof the Senegalese language that means hospitality). I have never felt more taken care of in my life than in Senegal. When I came back from Senegal my mother thought I was so polite and respectful that she wanted to send me back. I have realized that the more friends I have made from other countries and cultures, the more vital I have found it to open my door with food and drinks. What type of host are you? Have you thought about the connections of food, culture, and conflict? We may be insulting others by not being aware of these things. So next time you host, make sure your guests are comfortable. We feed others before ourselves because we are showing them respect. So in honor of great hospitality let us all eats some Senegalese Chicken Yassa!! It is a savory chicken dish with delightful flavors. Recipe is at the bottom of the post.
A LIST OF 7 PEOPLE YOU WOULDN'T WANT TO BE YOUR HOST
Somali Pirates
Mexican Drug Lords
Charles Taylor
22nd President of Liberia
Hugo Chavez
61st President of Venezuela
Tamil Tigers- Sri Lankan Militant Separatist
Omar Bashir
President of Sudan-accused of war crimes by the ICC
Anyone from the North Korean Ruling Family
Thank you Durra for helping me create a list!!
Who would be on your list? Leave your suggestions on the comment!
WATCH THIS EPISODE OF: Vice Guide to North Korea
The episode chronicles an independent TV journalist who manages to get into North Korea, and captures what it is like to visit and live in North Korea. This rare footage is a must watch!!
NORTH KOREA AND CONFLICT
"Many outside organizations describe North Korea as a totalitarian Stalinist dictatorship with an elaborate cult of personality around the Kim family and one of the lowest-ranking human rights records of any country. The North Korean government denies this association. North Korea is the world's most militarized nation,with a total of 9,495,000 active, reserve, and paramilitary personnel. It is a nuclear-weapons state and has an active space program." -Wipikedia http://en.wikipedia.org/wiki/North_Korea
You can watch the full episode by clicking on PART I, PART II, and PART III
Well, enough of the negativity!!! Let's create some positivity and eat some delicious food.
Chicken Yassa or Poulet Yassa
1/4 cup
peanut oil
(or any cooking oil)
1
chicken
, cut into serving-sized pieces
4 -6
onions cut up
8 tablespoons
lemon juice
8 tablespoons
vinegar
(cider vinegar is good)
1
bay leaf
4 cloves
minced
garlic
2 tablespoons
Dijon mustard
(optional)
1 tablespoon
Maggi seasoning sauce
(or Maggi cubes and water or soy sauce)
(optional)
1
chili pepper
, cleaned and finely chopped
(optional)
cayenne pepper or
red pepper (spicy red pepper)
black pepper
salt
1 small
white cabbage
, cut into chunks
(optional)
2
carrots cut into chunks
(optional)
Directions:
Mix all ingredients
(except the optional vegetables), the more onions the better, and allow
chicken to marinate in a glass dish in the refrigerator for a few hours
or overnight.
Remove chicken from the marinade but save the marinade.
Cook according to one of the following methods.
Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
Cooking method 2: Saute chicken for a few minutes on each side in hot oil in a fry pan.
While chicken is browning: Remove onions from marinade and saute them in a large saucepan for a few minutes.
Add remaining marinade and the optional vegetables and bring to a slow boil, cooking the marinade into a sauce.
Reduce heat.
Add chicken to the sauce, cover and simmer until chicken is done.
Serve with Rice, Couscous (couscous with chickpeas and raisins is very good), or Fufu.
