![]() ![]() ![]() ![]() ![]() Add the garlic, scallions and ginger and cook, stirring, until they are soft and release their scent, or about three minutes. Heat 1 tablespoon of oil in a wok or large skillet until very hot. Optionals: 1 cup of scrambled eggs, cooked shrimp or leftover poultry or meat or tofu. Red Pepper flakes, powder or sauce to tasteġ cup of cooked black eyed peas-NOT MUSHY just cooked till done and tender!ġ cup of diced bell peppers-red, yellow and greenġ cup of thinly sliced (think ribbons!) washed, trimmed, stemmed, collard greens Experiment and enjoy!Ĥ scallions with their greens, cleaned, trimmed and sliced thin on the bias And yes the red, the black, the yellow and the green elements are there to call mind to the Pan-African dream. Here we take a global classic out of Asia and “Blackify” it by adding ingredients more traditional to or indigenous to West and Central Africa. Comparatively though you will get the smoky, savory taste that is uniquely West African. It’s very strong and pungent so a little goes a long way. You can order it online, and it does not cost that much. It is under threat from soy sauce and boullion cubes like Maggi from being preserved as a traditional flavoring agent. From Chad to Senegal this is the traditional umami ingredient. Soumbala also called nete, nere, or netetou is the fermented product of the locust tree ( Parkia biglobosa) of West Africa. Recently my buddy Sandor Elix Katz sent me some soumbala. ![]()
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