WOMAD Taste the World Stage
Photograh above and at the top of the page both by Annie Menter
curry waiting to be tasted
Photograph by Annie Menter
Recipes from Taste the World at WOMAD - Ipercussionici (Sicily)
Pasta Alla Norma
400g penne or macaroni pasta
600g peeled tomatoes
600g large aubergines
Extra virgin olive oil
1 garlic clove
Basil to taste
• Cut aubergine into slices about 1cm thick and place into salt water for 1 hour. Dry and fry them until brown.
• Heat olive oil in a pan with garlic, peeled tomatoes, salt to taste and a pinch of sugar, and a handful of basil leaves.
• It is traditional to cook the sauce for a long time on a low flame, however 30-40 minutes will suffice.
• Leave some of the fried aubergine slices for decoration, cut up the rest and mix into the sauce.
• Cook the pasta al dente in boiling water, drain the pasta and mix in the pan with the sauce and aubergine.
• Serve with one full slice of fried aubergine, fresh basil and grated ricotta, and salad leaves.
This can go very well with Sicilian red wines or with dry white wines.
Serves 4 people
Sarde a Beccafico Palermitani
1.2 kg very fresh, medium sized sardines
150g bread crumbs
8 salted anchovies
60g pine nuts
A bunch of parsley, minced
2 tbsp sugar
Salt and pepper to taste
• Scale the sardines, remove their heads, bone them and split them leaving the two sides connected by a thin strip of flesh along the back.
• Wash them well and set them to drain.
• Sauté most of the breadcrumbs, leaving some aside, in oil.
• When the breadcrumbs are well browned, transfer them to a bowl and combine them with raisins, pine nuts, anchovy fillets and minced parsley.
• Add seasoning
• Use the mixture to fill the anchovies folding 2 halves together after.
• Put the anchovies into in a well-oiled pan with their backs down. Separate them with bay leaves.
• Dust them down with the remaining breadcrumbs and sprinkle them with a little oil.
• Combine the juice of the lemon and the sugar and sprinkle the mixture over the sardines.
• Cook them in a preheated 360 degrees F (180C) oven for about 10 minutes, or until done.
Recipes from Taste the World at WOMAD - Rango (Sudan/Egypt)
Sudani Voodoo Chicken
2 x large chicken breasts (Ritual Sacrifice optional)
2 large onions finely chopped
1 clove garlic
2 teaspoons crushed and dried red chillies
Cracked black pepper/salt/vegetable oil
Sudani Voodoo seasoning (Egyptian/Sudanese spices)
Serve with rice, yoghurt, fresh lime and pitta bread
• Pluck the chicken, taking care to save any feathers suitable for potential headdress making opportunities
• Save chicken entrails and legs for weekly ritual healing ceremony
• Fry the onions until golden brown, adding garlic, crushed chillies and Rango seasoning, while making offerings to the Sudani spirits or your mother-in-law (as appropriate)
• Add chopped tomatoes and water, creating a rich sauce stock in which to cook the diced chicken for approx 20 mins.
• While the chicken is cooking enjoy vintage Sudanese songs performed on electric simsimiyya lyre, taking care not to forget to prepare the rice while listening to the enthralling songs.
Recipes from Taste the World at WOMAD - Ska Cubano (Cuba)
Ingredients (add to taste)
Havana club rum
• Beat mint with lemon and sugar
• Add as much rum as you like then add ice and sparkling water.
• Stir the ingredients in
Moros y Cristianos
Moors and Christians refers to the dark beans against the whiteness of the rice. Congri or congri oriental I s avariation using red beans that is popular in eastern China.
¼ cup olive oil
1 onion, finely chopped
1 bell pepper, finely chopped
3-4 garlic cloves
Bacon and chorizo to taste
½ cup tomato sauce
2 cups cooked black beans
1 tsp thyme
2 tsp oregano
1 bay leaf
1 cup rice
1 ¾ cups water or stock
1 tbsp Red wine vinegar
Salt and pepper to taste
• Heat the oil in a large saucepan over a medium flame
• Add onion and sauté until onion is translucent
• Add garlic and sauté for another 1 to 2 minutes
• Add beans and herbs, bay leaves, cumin, chorizo, bacon, and green pepper. Simmer for 5-10 minutes to meld flavours
• Stir in rice, stock or water and vinegar an season well with salt and pepper.
• Bring to the boil, then reduce heat to a low flame. Cover and simmer for 15-20 minutes.
• Remove from the heat and let set covered for another 5-10 minutes
• Stir lightly with a fork and serve
Sometimes in Cuba we serve the moros y cristianos with roast chicken.
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