I have been making good use of the jars of wonderful African marinades that my son in law gave me for my birthday. What I keep tasting in those delicious marinades is the flavors of Indian cooking as introduced to Africa by the Indian folks sent to Africa to administer the British colonies in Africa. I taste both longing for homeland as well as the excitement of trying new flavors in each and every mouthful. Today's marinade contained this. It went into meatballs. The meatballs we made with lots of chopped parsley and onions that were nuked with olive oil and vaguely Indian spices (turmeric, cumin and coriander) and minced cabbage. Here are the meatballs before being cooked you can see the pale yellow marinade. These African marinades keep reminding me how much of my own cooking is about both memory (both my own personal memories as well as historical memory ---if that makes sense) and novelty. We are eating the meatballs with rice ( cooked with some spices given to me...
A blog, mostly about my work making Jewish ritual objects, but with detours into garment making, living in New York City, cooking, and other aspects of domestic life. A note about comments: I love comments from readers, from spammers, not so much. I approve comments before posting them so comments are not cluttered with junk. It may take a few hours before your posts appear. Be patient. If you are a real person with a real comment it will be posted.