Why Food and Music?

Information. Food and music are information. Both are primary sources of knowledge as it relates to our sojourn on this planet. Every seed, every plant, within its DNA there is the intelligence of Earth, from the ancient of days to the pre-sent. Music is the heartbeat, the pulse of life itself. It's the rhythm, the ebb and flow of this journey. Food represents light, and music is sourced through sound. Light and Sound, the manifestations of which all life and all sense of being comes into existence and is experienced in this realm. Through sound and light our perceptions are shaped, and those things tangible and intangible have medium. When mystics take on disciples and conduct of livelihood is taught the focus is on silence (or focusing our internal sound/meditation) and diet. Essential, for as the cliche has informed us we are what we eat and most certainly we are the things we take in.

Consider how many memories are tailored with a certain song and the emotions evoked. The feelings elicited by food. A smell that draws you back to childhood or a favorite space and time in life. Food and music both possess the power to heal, to comfort and to transform our realities. They create and sustain environments. Nourish and develop our nations. We fight and war in the name of them, we love to love them. We live by and through food and music. They are the source of definition for culture.

Every herb, every leaf carries the life and light code that has the power to illuminate our beings and nourish these vehicles we have been given to maintain. Agriculture is the center of any civilization. We must eat to live and therefore food is at the foundation of pushing forward any nation, any family or person towards continuation. Food holds the history of a people. It shapes the nature of how we exist, of where we exist. It has the power to unite cultures and through the breaking of bread, doors of communication have opened. Food is the fuel, it holds the blueprint to shape, mold and sustain us. Food is life, it is light.

In music, we have the combination of human thought and expression, word and sound. With these elements together, we see power manifest. There is the transmission of past, present and the possibilities of future. Music is the pipeline. It is the ancient women of the Nyabinghi order, drumming to sound the alarm. Sending messages through the night to give voice to a united front for freedom. Music is history, scripture, lifestyle, frivolous pursuits or love unrequited. Music is the channel through which we share one to another. Bob Marley sings, "Help to sing another song of freedom, all I ever have, redemption songs" In that line he calls forward to the future and addresses the present. Expressed is a moment in time where redemption was the order, the request. He seeks a time of freedom, sealing history and presenting potentials for times to come. Script says life and death are in the power of the tongue (both what you eat and say). All life vibrates on its own frequency, to express its existence. Music is life, life is sound.

Think of the appeal of music and food. How they call to the senses. With no respect of person, caste, creed, color, or station in life, they entice us equally, to nourish and inspire. The tangy sweetness of a peach. The bits of sunshine you taste with each bite. Its as if your taste buds have been illuminated. The highs of Roberta Flack as she sings "When You Smile", reminding you of that smile that you know to be kin to the sun's rays. The cool bitterness and wet firmness of aloe. The accents and sharp drives coupled with the roundness of Nina Simone as she sings "Aint No Use". Intense information and sensory overload in the same instance. And the feel of it all, indescribable, full-bodied "nice-ness". :)

Yes, Food and Music. What better way to serve life? What grander way to fuel existence? Love.

In the last 2 months my family has been traveling. Kenya, Dubai, Atlanta, Los Angeles. I've eaten everywhere it seems. There is this spot in Los Angeles called Urth Cafe (google it). They serve a really awesome Portabella Mushroom sandwich. Yum!! Here is my tip of the hat to Urth Cafe. Ingredients: A really good Ciabatta loaf. Slice it horizontally and toast it, arugula pesto (recipe below), grilled portabella mushroom sliced, roasted red peppers, romaine lettuce and grilled artichoke hearts.



Arugula Pesto

• 2 cups of arugula leaves (no steams)


• 1/2 cup of pine nuts


• 1/2 cup of olive oil


• 7 cloves of garlic peeled


• salt to taste

You have the option to toast your pine nuts lightly to get a roasted flavor. Combine all the ingredients in a food processor and mix until you have a nice consistent paste, or if you wish you can place the ingredients in a mortar and pestle, adding the olive oil slowly as you grind. Voila!! This will be the spread for your sandwich.

Grill portabellas, peppers and arugla. leaving some crunch to the veggies and some firmness to the mushroom. Spread the ciabatta with the arugula pesto and layer your sandwich as you see fit. Yum..quick and easy lunch. If you prefer to leave out the bread, you can always stir fry the mushrooms and saute them in the pesto. Place over a bed of romaine lettuce and add your favorite salad veggies. Injoy!!

My Kitchen Sounds like: The cosmos and "You Make Me Smile" by Aloe Blacc

Kenya: In Reverance of love

I've hesitated despite the questions and demands to write this all, knowing that whatever I could muster up would only serve as an injustice to the huge realities of feelings, of thoughts, of expression reserved within for her. Kenya can't be described in words. She is taste, she is feel, she is experience. And I have yet to let go, to think out or fully unravel from the hold she has on me, in order to share with you. But here we are. For Kenya, forgive my shortcomings beloved one.

My First Taste: Passion Fruit Juice
My First Fruit: Tree Tomato
My First Meal: Habesha Ethiopian

Imagine a place...The sun has not yet risen, and the cock sings his song to announce the dawning of a new day. The adhan rings out, to remind us to stay mindful of pray. To keep us in thought of thankfulness and humility before the greatness of The Creator. My first taste I know will be passion fruit or porridge. My host has created a remix that couples coconut and a variety of spices to accompany the sour cereal. I know that in these first tastes I will be comforted. Reminded of the warmth of life and the beauty in awakening to new days. Yeah, I'm a food junkie. Completely indulged in my sense of taste. It envelops me and inspires these words. It has brought me closer to family after work days. It sparks laughter and rest. Here in Kenya, the taste are new and fresh. It taste like, feels like home.
If I am to begin anywhere it is with Tata's food. Our meeting was very brief with no words passed between us (however by the end of the night she would name me Wabura), only glances. But her food left an impression on me that has planted roots in my culinary memory. What sticks out was the Pilau, Mokimo and Chapatis. The meal pulled on the part of me that longs for comfort and believes in the power of subtleties. The beauty in simplicity. I was comforted by the familiarity of a family meal and enticed by the newness of food from hands that have known another existence, in another space and time. And the flavors, textures and colors that being in that space give way to.

Nairobi offered meals with the ones I hold near to my heart. Family. It offered the opportunity to cook from fresh, local produce. She was Diamond Plaza and Meru's bhajias with fresh avocado and lime juice. Nairobi was egg less chocolate cake. She was Florence's dengu, sukuma wiki and chips. Nairobi is fashioned with memories of apple mangoes that are kin to bliss, sticky, oily jack fruit, custard apples and pineapples that taste like sunshine. With you beloved one, me and my Sun have run on trails in arboretums, eating mangoes from street vendors seasoned with chili. Our feet red from your soil as we sipped remixed porridge in the morning and traced peace signs with bamboo sticks on your pathways. Our tag, to show that we were there, loving and living. I've trailed the foothills of Mt. Kenya, and breathed the same air that fueled life to Kimathi and the Mau Mau during their freedom struggle. I've walked the roads of Zion, looking for elephants and eating guava jam and fresh fruit bought on the side of the road. I fell in love with my imagination again watching shooting stars and tracing constellations. I knew fullness, my appetites satiated by the abundance that you are Kenya.

In Nairobi there is Aga Khan's Hawkers market. One of the most beautiful things a foodie can come across. Food, fresh fruit and vegetables everywhere. Anything you can desire. Bargains, haggling and the sweetest, sweetness of fruit I have ever tasted. I grew full from all the different varieties of mango I sampled at different stalls. It was perfection. Amazing perfection. And I stood in the middle of all that motion, so still and quiet. Overwhelmed by taking it all in.

And then, and then...there is Mombasa. Ahh, stealer of hearts. Mombasa, clear water beaches and street food. Sugar cane juice fresh and squeezed from a mill by hand with hints of ginger and lime. Mombasa was warm and tender nights. Something kin to bhajias made with potatoes, and battered in lentil flour called viazi via karai, bought in front of someones home, deep fried on the spot in the yard and served with chili paste. (Catch me singing "Best I Ever Had"). Coconut water and breakfast that's more like an adventure in taste; Black beans cooked in coconut milk (mbazi) and stuffed in pastry or mandazis, rice and coconut cakes, lentil bhajias and fresh fruit. Mombasa is pleasure, unapologetic, unabashed. Mombasa is kin.

And I can go on and on. I left you reluctantly and with much strife. And my last tastes, once again, Tata. Pilau, beans and cabbage. The most simple and filling way to say farewell. There is so much more to say. Immense thanks and apprecilove that I cant convey proper. So, beloved one, I salute you dear heart. Until, until..Love

Bhajias (potato)

• 1 potato sliced in thin circles. (you can even use the slicer on a food processor)
• 1/2 cup of water
• 1 1/2 cups of gram (lentil) flour
• 1/4 cup sliced coriander leaves
• variety of spices to your taste. I reccomend any of the indian culinary spices.
• salt to taste
• 1/4 teaspoon of baking powder *key element for bhajias to rise
• sunflower oil to deep fry

With the flour and water, make a thick batter, similar to pancake batter. Stir in spices to taste. Add potatoes and make sure to coat completly. Get them completly gooey with the batter. Heat oil until its really hot. Careful not to burn, but make sure that is hot, to the point o fdeep frying. You can do a test by dropping a bit of batter in the oil. If the batter puffs up, the oil is ready. Place the bhajia batter in the oil by spoonfuls. They will rise and puff in the batter. Cook until they are a golden brown and are nice and crisp, about 3 minutes. Voila. Bhajias. Serve with chili paste, tamarind sauce any number of chutneys or my favorite kachumbari, basically salsa made up of tomatoes, chili, cilantro, garlic, onion and lime. The beauty of bhajias is that there are a many versions. A bhajia is really anything fried so try the flour batter mix with spinach or onions, really any vegetable you can think of. Injoy!!


My Kitchen sounds like "Zamaney" by JahCoozi and Ukoo Flani and "Lady of the Sun" by A Race of Angels

Ode to East Africa (beginnings of a long overdue love letter)

My first encounter with East Africa happened the Summer of 2009. I was 3 months pregnant and this was my first time out of the country (heck of an initiation). I remembering being on the plane and looking down at Ethiopia, trying to see if I could see traces of people in what appeared to be an eternity of desert. Feeling that if by some chance, something were to happen to the plane, I could say "Look ma, I did it..I made it to Africa, and as a soon to be mom to boot." Fulfilled, and it just gets better.

My plane snuck into Nairobi, my final destination at night, a few hours late from Heathrow. There she was cloaked in darkness, hidden from my expectations and only aggravating them with angst and anxiety. I would have to exercise patience and hold tight until the morning with just my quick catches of scenery ("Yo, was that a Fanta billboard?"). But before morning's revelation, she would open her arms of hospitality, like mother, like sister, like friend... My travel beaten, pregnant body was nourished by her food, laughter and a warm bath. In that instance I knew I was in love with her, and this would be a lifetime courtship.

I remember her in flashes and colors, tastes and sighs. Like the first taste of passion fruit (wow!!). Or the memory of walking her streets and the greetings of "dred" from a passing man. So quick that had it not been for my companion, I would have missed it all together. I was absorbed in the act of trying to make sense of the produce street kiosks and oncoming traffic, not to mention the richness of pedestrians and street vendors.

My husband speaks of her like she's co-wife. I see her traces and influences in his paintings. After spending time farming her land, he speaks of her as only someone who has known her intimately can. She is constant in his conversation, and through their relationship, she has become like kin to me. I remember him coming back, excited that his boots were caked with Kenyan soil. Those same boots once worn, were filled with soil and planted in our front yard with flowers, in constant remembrance.

Sometimes I see East Africa and she is like a blur, so quick our time together (2 weeks). Other times, she's so close in my memory , I can smell her near me and there is no time or space to separate us. And she has been for me, what fantasies should be. Lush, inviting, challenging, as pursuable as she is attainable. Those two weeks are forever with me. They seem to have been too soon and I left feeling like a piece of myself stayed with her. It is the season, the time for reconciliation. East Africa, we are on our way to see you again. Soon. Love.

Shiro
** The first time I had Shiro was at Habesha, a restaurant in Nairobi. It was the richest, most decadent thing I had ever tried up until that point. I've loved it since....

• 5 tablespoons Niter Kebbah (check earlier blog for recipe)
• 1 small yellow onion, diced small
• 2 tomatoes roughly chopped
• 2 garlic cloves smashed
  
• 1 tablespoon of berbere
• 1/2 cup of Shiro/chickpea flour (can find at Ethiopian Market)
  
• 3 cups of water
• salt to taste

In a medium saucepan saute onion, garlic, tomatoes and berbere in Niter Kebbeh on low heat. Stir occasionally for about 10-12 minutes until you have formed a sort of tomato sauce.
Add the shiro flour, salt and water and stir really well, making sure to get rid of any lumps. Bring to a light boil and reduce heat to low. Simmer for 1 hr or until the mixture has thickened. Injoy!! We did : )

*Finished meal of Shiro, Greens and sauteed Potatoes on Injera.

*Shiro prep and ingredients.

*Fresh Collards and Broccoli from the garden.

*Niter Kebbeh prep and ingredients.



My Kitchen Sounds Like: Gigi on Shuffle...

Winds of Change..

Autumn is here (insert “All Falls Down by Sly) and just as sure as things will fall, we are guaranteed that in accordance with natural order, things will build up.

Fall offers the opportunity to store up and prepare for Winter’s arrival. Our sustaining foods like squash/gourds, grains, and sturdy leafy greens, arrive on the scene, and we are blessed by the harvest. We are nurtured by the lessons, the beauty and color of change.
If nothing else this is a time and space for us to reassess, and there is the reminder that all pushes forward ever.

Lately in America (and Europe), ones have been faced with the growing issue of food security and the rights and question of self-sustenance. For years we have ignored food legislation, turned a blind eye to food policies in foreign countries, because we felt we were safe in our squares. All that time spent cultivating skills other than the basic ones, such as the self sufficient means to secure food, clothing and shelter, are folding over on us. People are beginning to understand that food business is no joke business.

On the Congress floor once again is legislation that has the potential to restrict our means to grow our own food and utilize or purchase herbal supplements and alternative (natural) forms of healing. It has been reported that Europe has already passed and enacted this legislation.

More than being fearful or complacent we have been blessed with another opportunity. The opportunity to reconsider and prioritize. To step into our potentials and roles of self governance. Step by step. Be it planting a seed, watching it grow and controlling your harvest. Sparking food and lifestyle cooperatives that strengthen our family and communal bonds. Or any number of activities that push us towards self-responsibility and reliance. It is the time for us to educate ourselves, to inform ourselves, but most importantly to turn towards means of healing and sustaining ourselves. The winds of change are breezing through and have carried the message that no matter which way the wind blows we are equipped to push forward in strength and I-tality. For-Iva and Iva. Love.

For the fall..Squash

Stuffed Acorn Squash
2 cups barley (1/2 red and 1/2 white), cooked
handful of pinenuts
handful of dried cranberries and/or raisins
1/2 can of coconut milk
1 teaspoon of curry powder
1/4 onion diced
2 garlic cloves diced
1 medium sized acorn squash
vegetable broth

Preheat oven at 350 degrees

In medium saucepan saute onion and garlic in 1teaspoon of olive oil on med/low heat.
Stir continuously, so as not to burn. When onion has become translucent, add barley, pinenuts, cranberries/raisins,curry powder and coconut milk mixing well and coating thoroughly. Remove from heat and set aside.

Cut acorn squash and half. Remove seeds. Stuff squash insides with barley mixture.

Drizzle the top of squash with olive oil and a bit of vegetable broth and place in casserole dish.

Bake for about an hour (or until squash is tender). Drizzling every now and again with a bit of vegetable broth.

Garnish with cilantro. Injoy!!

My Kitchen Sounds Like: “Bushman” by Midnite, “All Falls Down” by Sly and The Family Stone and “So Jah Seh” by Bob Marley.

Let your food be your medicine...

Recently, I have been building on herbs as it relates to the Ayurvedic system of healing and living. It was a joy to receive the reminder that a number of the herbs and spices we use to add color and flavor to our foods on a day to day basis contribute to our health and well-being. We are at the time of reason and understanding where ones are exposed to the knowledge that we are what we consume and expose ourselves to. In that, it becomes vital that we take the time to have a working knowledge of the foods that we find ourselves constantly consuming (as well as all other environmental factors..).

Recently in MaituFoods' radio interview with the Wombyn University collective(www.blogspot.com/sistahgoddess), we mentioned a recipe for Ackee. In that one recipe alone we referenced several herbs good for stimulation, cleansing and healing. In addition there is a herb-infused oil common in Ethiopian cuisine known as Niter Kebbah that contains herbs good for digestion, liver function, etc. The combined recipes utilize herbs such as ginger,thyme, cardamon, ginger, turmeric etc. These aforementioned herbs are ones that for many of us are commonly used in our kitchens, especially as we broaden our taste and views of cuisine to include the whole of the diaspora.

So we see that there is always an opportunity for health, always opportunity to expand our knowledge base as it relates to the foods we eat. It also sheds light on the reality that there have always been systems and sciences in place that have ancient origins as it relates to food and nutrition. Its no coincidence that curries carry a variety of herbs good for invigoration and digestive function. And this is something that exists everywhere. As common as the palette cleansing parsley on your plate at restaurants (no its not decoration), or the bowl of anise at Indian establishments. That cup of mint tea, to promote appetite and aid digestion...and we could go on and on...from ginger to garlic, cumin to fenugreek.

As the knowledge expands and the need increases, we are steady on the path of finding ways to bring what we do to a higher vibration. This includes equipping ourselves with those things that are necessary for our continuous growth. Ensuring that we are actively consuming that which raises our vibrations, is a step towards that realization. For we overstand that a sound body aids a sound mind and sound spirit. Wishing abundance and health, light and sound. Love

Ackee (quick recipe)

• 1/4 onion diced
• 2 cloves of garlic
• 3 tablespoons of coconut oil
• thumb of ginger diced (or grated)
• 2 cups of Ackee (can find at international foods market)
• 1/4 teaspoon each of thyme, cayenne pepper, ground pimento, paprika and fennel
• salt to taste

In a saucepan heat the coconut oil on medium heat. Add diced herbs and onion. Let stir fry until onions begin to turn translucent. Stirring to make sure not to scorch the garlic or onion. Add in two cups of Ackee and stir fry. Reduce heat to low and add about 1/4 cup of water to simmer. At this point add salt to taste. Simmer food on low, until most of the water has evaporated. Once done couple with rice, potatoes or steamed veggies.

Niter Kebbeh (spice infused oil)*

• 1/4 onion chopped
  
• 2 cloves of garlic crushed
• cinnamon sticks ( I use two)
• cloves ( I use up to 5)
• 3 pieces of cardamom (again to personal taste)
• 1 teaspoon of turmeric
• 1/4 teaspoon of nutmeg
• 1/2 cup of oil ( I use sunflower)

Heat oil in saucepan on medium heat. Add herbs and spices. Once it starts to boil, reduce heat to low and cook for about 10 minutes, stirring occasionally. Once done remove from heat and allow to sit for at least 20 minutes (I usually allow it to sit for at least an hour). Strain and store in refrigerator until ready to use. I put this oil on rice, in legume dishes as a seasoning, it goes well on pasta and salads..etc..
*traditionally this oil is made with butter, for those wanting that taste you can always substitute conventional butter for soy margarine.

My Kitchen Sounds Like: In High Tide by Ziggy Marley and the Melody Makers

Building with Wombyn Studies

Come join MaituFoods this week as we sit down with Wombyn Studies, to discuss Planting Sacred Spaces and The Future of Food. Call in with your vegan cuisine and gardening questions. We will be live online www.blogtalkradio.com/sistahgoddess Sunday, August 15, 2010 starting at 1pm est.

Freedom

"We take these steps towards freedom, for all those who have been oppressed.."- Common

One of my favorite songs is "Time Traveling' by Common. It's a tribute to Fela Kuti and just to freedom in general, be it in expression, in creativity or in living. Yesterday, America celebrated its Independence, with Spirits, animal sacrifices and fireworks. Usually its a day for our family to stay still, stay quiet and reflect upon life and its abundant properties. We were privileged on yesterday to celebrate a 2 year Solar return, family, children, new life (Love Love, to Zion who chose to come through yesterday, and to Valerie..YAY!! you are a mommy now) and laughter. And as the world outside of the family gates, celebrated the birth of the colonization of our native ancestors and indigenous people on this continent, we celebrated the generations and continuation of life, bold, beautiful and uncompromising.

I am so grateful to the youth. I smiled and I laughed until my cheeks were sore from the act. Yesterday I also ate. Ate until I could no longer handle the task of putting the fork to my mouth. It was Indian buffet day. I must repeat it, just to savor the memory...Indian Buffet Day...Channa, Spinach, Dal, Fritters, Mixed veggies in coconut sauce, chapatis...and on and on. And it didn't stop there. I have been going through taste bud meltdown. It happens amongst cooks/chefs. You cook so much, taste this, taste that and then it happens, your tastebuds experience overload and everything taste like blaaah. So this weekend, that Indian buffet refreshed my tastebuds so a natural progression happened...Mexican. I went home and created a Mexican cuisine extravaganza. It included Vegan Tacos and Nachos. For the nachos I mixed up a batch of my jalapeno cashew and almond cheese..Yum!!! It was the perfect palette pleaser. The only regrettable thing being that the health food store did not have a single ripe avocado, so there was no guacamole. But perhaps that was the universe's way of ensuring that I did not go insane from heightened taste and sensual gratification :)

My husband, a culinary wizard in his own right, not to be out done, surprised us this morning with brunch. When I describe it as creative genius, trust it is no exaggeration. This beautiful soul of a man, took Ackee ( a tree fruit, commonly used in the Caribbean and coupled with Saltfish) and seasoned with Jamaican seasonings and whatever else he put in that pot (his cooking secrets are coveted information), then he made a vegetable medley of squash, tomatoes and broccoli and then topped it off with home fries/potatoes. This is the good life. I cant help but express the thought that everyone should be eating like this. Its basic, its ital/vital, its nutritious, its inexpensive and not time consuming at all. Yo, I love this life. Good Eats. Love.

In honor of my Sun, who loves chickpeas, Channa Masala a la' Jovi.

Channa Masala a la' Jovi (real quick)

• 3 cups of chickpeas (cooked until tender beforehand)
• 1/2 onion diced
• 2 cloves of garlic
• 2 tablespoons of cilantro diced
• 2 tablespoons of coconut oil (throw in a little palm oil it gives it a nice kick, but also adds satfat for the uber health conscious)
• 1/2 ripe tomato diced
• 3 tablespoons of Garam Masala
• about 1/4 cup vegetable broth or water.

In a cast iron or stainless steel skillet/pan add oil, heat on medium heat. To the oil add onions, garlic and Garam Masala. Stir until onions are somewhat transparent and Garam Masal has browned a little.
Toss in chickpeas and mix well, making sure to coat the chickpeas thoroughly. Next add water or broth and let simmer on low heat for about 6-8 minutes with lid. After about 8 minutes you'll want to stir in the tomatoes and cilantro and allow to cook for an additional 5 minutes. Serve with Brown Basmati Rice, chapatis and a nice side vegetable like Cauliflower.



My Kitchen Sounds like: "Elsewhere" by Kevin Mbugua, "Hold Yuh" by Gyptian and "Time Traveling" by Common.