|
A great taste from Sudan
A TASTE of home was enjoyed
by Ireland's Sudanese community as members of the
Irish-Sudanese Solidarity Group tucked into home
dishes such as Tamia and Egyptian beans, all
washed down with some refreshing Karekade.
Lamb and chicken are popular meats in the
Sudan, and rice is the staple starch. There is a
variety of both fresh and cooked vegetables. For
dessert, fruits are peeled and cut in small slices
for dessert. Sweets are also served and every
family cook knows how to make Creme Caramela.
Concern and respect for one's guests is
important in Sudan. When guests enter a Sudanese
home, they are immediately offered Abre or
Tabrihana, a refreshing nonalcoholic fruit drink,
sweetened only a little so as not to dull the
appetite. This is a symbolic gesture welcoming the
guests after their "long journey."
Dinner is often served on a low table and
guests sit on pillows. The table is bare. In
Sudan, pouring water over the hands of the guests
from the Ebrig, a nice copper pitcher, and
catching the water into an equally beautiful
copper basin is an important ritual. Each guest is
offered a towel with which to wipe his hands.
Large cloths to cover the knees are given to each
guest in place of napkins.
The festivities for this year were organised
to mark International Day Against Racism. An
information display was also laid out by the
Irish-Sudanese Group, providing visitors with some
facts relating to Africa's largest country.
Formed in 1998 by a group
of Sudanese exiles in conjunction with Irish
activists, the Irish-Sudanese Solidarity Group now
has some 250 members and has celebrated
International Day Against Racism since its
inception.
Martin Manguriko, project
officer of the group, told metro eireann
that the situation regarding racism in Ireland
has, "improved a lot since 1998, but there is
still a long way to go. It has to be a collective
effort; it is not something that can be tackled by
one person."
The work of the
Irish-Sudanese Group includes the production of
the newsletter Sudan Monitor, the
organisation of public meetings and debates on
Sudanese affairs, the staging of cultural events
where people can learn about Sudanese history and
customs, in addition to school visits that deal
with issues about the Sudan.
Recipes from around the world
Lamb and Chicken
If you want something a little more
substantial, how about this tasty Lamb and
Chicken?
You will need:
Cuts of lamb and chicken;
A Plantain;
Green and Yellow Pepper;
Sweet corn;
Green peas;
Tomatoes and Onions (one of each);
Salt and chicken stock (Maggi) to taste;
Vegetable cooking oil;
Potatoes and Parsnips (as an accompaniment);
Salt (to taste).
Method: To begin, with roast your
pieces of lamb and chicken. While this is taking
place, boil the green peas and sweet corn, and add
salt to taste. Cut the plantain into pieces
(preferably diced), and heat a little vegetable
oil. Fry the plantain until golden brown, while
chopping onions, pepper and tomatoes, which you
also fry lightly, using very little oil
Add the fried plantain, chicken and lamb, and
mix together. Cook the contents for two minutes,
and serve hot, with boiled potatoes or parsnips.
Recipes from around the world
Moi Moi
If that doesn’t whet your appetite then how
about some Moi Moi - that’s Moulded Bean Cakes to
the uninitiated - with Ogi (or custard)
You will need:
Two cups brown beans;
Vegetable oil;
Salt and Maggi to taste;
Boiled Egg Prawns;
Tin moulds (for steaming the paste)
Begin by soaking beans in water, and peeling
off the skin. Blend these with a little water to
form a paste, and when well blended, pour into a
bowl, add salt and mix with a wooden spoon.
Add two large kitchen spoons of vegetable oil
and prawns, and continue to mix thoroughly until
paste forms a dropping consistence.
Oil the tin moulds with butter or cooking oil,
and place the paste individually in moulds with a
spoon, being careful not to fill to the brim.
Put a slice of egg in each mould, and place you
water, for steaming, in a large pot Cover and
heat, and allow to cook for 25 minutes.
Check the contents, and replace water in the
pot as it dries up. Don’t let it boil dry!
You can tell if your moimoi is cooked by
sticking a knife into a tin: when no paste sticks
to the knife, it is read to eat.
Serve hot with Pap(put four spoons of pap in a
dish Add little water and mix, while bringing
water to boil, which you then add over the pap
mixing continuously, until it forms a paste) or
custard.
Send us your feedback:
news@metroeireann.com | 
