Meals are an important part of cultural identity. Though food consumed varies by country and culture, the ceremony of eating unites us. Sharing meals is often grounded in family traditions and these traditions contribute to who we are. Factors such as who prepares the meal, who eats with us, and whether any religious customs are observed, go beyond race and country.
As part of Black History Month, we asked Black members to share their favourite recipes and what the meals mean to them.
Pepperpot
This is a popular meat stew in Guyana and the Caribbean.
“The rich smell from this dish reminds me of Christmas at home. Everyone should try this meal at least once.” Sandra.
Ingredients:
Marinated oxtail and pork
- Approximately 4lb of meat cut in chunks and marinated for at least 2 hours (preferably overnight) in garlic, thyme, white pepper, bouillon powder with one diced onion.
Pepperpot:
- 1-2 tablespoons brown sugar
- 2 -3 garlic cloves, minced
- 1 medium onion, chopped
- 2 green onions, diced
- 2 teaspoons minced thyme
- 1 scotch bonnet pepper (don’t cut then rub your eyes!)
- 240ml cassava sauce (can be found in African / Caribbean grocery shops)
- 700ml of water
- 1 cinnamon stick (split in half)
- salt and pepper (to taste)
Instructions:
- Place a large Dutch Oven or heavy bottomed pan on medium heat, adding and stirring the sugar until caramelised.
- Add the meat mixture to seal in flavours (3-5 minutes).
- Add the garlic, onions, thyme and scotch bonnet. Continue cooking for about (3-5 minutes).
- Pour in the cassava sauce, add the cinnamon stick, and mix thoroughly for about 1-2 minutes.
- Add water to cover the meat, bringing it to a boil. Reduce heat and let simmer for 1 ½ – 2 hours until meat is tender.
- Garnish and serve.
Goan Cataplana
“This recipe originates from my Indian and Portuguese background. It is normally cooked in a cataplana, but any casserole dish will do. This dish would be ideal with a chilled glass of Vinho Verde. The meal may be consumed in silence as the taste is unbelievable!” Brian.
Ingredients:
- 600 gm diced pork (can be replaced with monkfish)
- 500 gm clams
- Fresh coriander
- 250 gm shell on prawns
- 100 gm chorizo sausage
- 2 tablespoons olive oil
- 1 teaspoon Cajun spice
- 1 teaspoon turmeric
- 1 fresh red chilli
- 1 lemon
- 4 table spoons of fresh grated coconut
- 1 Sourdough loaf
- 1 teaspoon salt
- 1 bottle Vinho Verde
- 1 table spoon White wine vinegar
- 1 Onion
- 1 tin chopped tomatoes
Instructions:
- Fry the pork in the oil and Cajun spice until sealed.
- Add the chorizo and chopped onion.
- Add the shell on prawns.
- Gently stir until cooked.
- Wash the clams in cold water and add with the chilli, turmeric and lemon.
- Add half a tin of chopped tomatoes.
- Add the coconut and coriander and then 250 ml of the wine and the vinegar.
- Cook for 5 minutes after the clams have been added occasionally stirring.
Serve in the dish with a sliced sourdough loaf.
Pakoras
“Good for snacking and good for sharing. My mum used to be the pakora queen, but I’ve taken the title since I bought these in for my colleagues to try. I bring them in almost weekly now!”. Shirina
Ingredients:
- 2 medium potatoes (sliced thin and halved)
- 1/2 aubergine (sliced thin and halved)
- ½ cauliflower (cut into florets)
- 1 large onion (sliced thin)
- 1 green chilli, chopped
- 1 inch of ginger, chopped
- 1 tomato, roughly chopped
- 200g gram flour
- 1 ½ tsp chilli powder
- 1 ½ tsp garam masala
- 1 ½ tsp ground coriander
- vegetable oil, for frying
Instructions:
- Make a paste with the chilli, ginger and tomato.
- Separately, mix the gram flour with all remaining spices. Add and coat the vegetables with the flour mix.
- Remove vegetables and add 150ml water to the flour mix until the batter is thick. Add the tomato mix then coat the vegetables in the batter.
- Add a spoonful of the battered vegetables into the fryer. Fry for 5 minutes until crispy.
- Drain on kitchen towel and serve.