The Migrating Kitchen – Cuisine Takeaways.
Winding down after what seemed to have been a long day, I am amazed at how it always seems like I will derive no greater joy than checking off one more thing on my to-do list before calling it a night – Look up a recipe for Chapman that I had come across the Kitchen Butterfly site some years back. Well, I never made it that far because of the preceding images, a mouth-watering pastiche of different shades of red, orange, yellow and greens. It turned out to be a dish with plantains and peppercorns known as Imoyo but what in fact grab..
what am I saying! not grabbed!..”what sucked all my attention” was this;
“Imoyo dishes are a fusion of West African and Brazilian cuisine. They arose as a result of the Portuguese slave trade which, during the 15th Century took many West Africans to Brazil. Then, in the 19th Century some freed slaves returned and settled on the coast of Nigeria, bringing with them green bell peppers, olive oil and garlic, which were added as a component of Nigerian cuisine.”
Light bulb! Fluorescent bulb! Neon lamps all blazing in my mind – Do you see the connections? I do! Wow!, that makes a lot of sense. For example there is Akara or Acaraje, a Nigerian dish the Brazilians took back to their kitchens. On the flip side, is the Imoyo, a dish, in which a former colony, Nigeria incorporates certain components of Brazilian cuisine into their cooking…
could I stretch the “c”sounding words theme any further – cooking, connections, cuisine? I like the ring to it.
Of course! my wheels started spinning and sure enough, I was soon on my jolly way to exploring the possibilities, other connections. Did I get a 2-for-1 deal, a lesson in the history and geography of the different people. Sure did. We have Mozambique, a former colony of Portugal; with a Mozambican dinner, the menu and food are from Mozambique but the service and wines are strictly Portuguese.
In Morocco, “there is the pigeon pie, bastila or bastal, comes from the Spanish word for pastry, pastilla, after the transformation of the phoneme “p” into “b” that is specific to the Arabic language. D. Francisco Javier Simonet’s Glossary of Iberian and Latin words used by the Mozarabs tells us that bestila [sic] is the Mozarab pastel from the Latin
pastillum, a diminuitive of panis, “bread.”This Mozarab bestila becomes the dialectal Moroccan Arabic besthila [sic], also meaning “pastel.”(Source:Cliffwoodawright.com).
Asia too? Yess!!! but not necessarily in the way you may think, West vs. East or vice versa. How? you ask. Now, that I have your attention, Want a taste? sample some of those rich connections offered in a mini-series article, Food Connections by Idea Mani and Makan by the Marocharim Experiment
…Pardon me, I have been running my mouth a mile a minute and done most of the talking so far. I just had to get it all out before I missed anything in all my excitement. Ok! (deep breath in, out and slight pause)…Now, what’s your story? Experienced or know of any other “cuisine connections”? , do share!
All recipes are welcome.