The above photo was taken in Ferdinand Marcos’s Batac ancestral house. It was used when he was obviously younger as the mortar shows sign of erosion or depreciation.
Having lived in a farming community when I was a young girl, this life-size mortar and pestle is a familiar sight.
It was used in many things that needed pulping like my favourite sweet rice dessert called nilupak or dehusking palay, especially when going to a rice mill is a bit of a hustle.
The term used by Ilocanos, people of Northern Luzon, is agbayo, which means to pound.
Rice comes from palay grains, and if you only wanted a chupa or a ganta of rice, most Ilocanos would probably use a pestle and mortar to pound the palay to dehusk and turn into rice which then ready to cook.
Pounding rice is sometimes more than just a chore. It can be a way of bonding with friends and family.
I used to help my cousins when they were pounding in the mortar. Usually there are extra pestles around and two or three people can pound together but take turn. It is a matter of timing. It was a lot of fun though can be hard work. Having someone to help makes this arduous repetitive task less of a chore.
“Having boring chicken every day? Why not try a different way to spice up your chicken with this Madagascar recipe? “
Madagascar Chicken Recipe
2 (1/2 lb) boneless skinless chicken breast half, cut in bite size chunks
2/3 cup coconut milk
1 1/2 cups yellow onions, chopped
1 red pepper, chopped
3 garlic cloves, crushed
2 teaspoons ground ginger
Juice and zest of 1 lemon
1/3 teaspoon cayenne, adjust to taste
salt and pepper, to taste
1. Grate the lemon rind, removing the yellow only and leaving the bitter pith on the fruit. Reserve rind.
2. Squeeze the juice of the lemon over the chicken pieces. Allow it to marinate for 30 minutes. Drain and season with salt and pepper to taste.
3. In a hot skillet with a little oil or cooking spray, brown chicken over medium heat leaving chicken only partially cooked.
4. Remove chicken and discard any oil, leaving just a light film or spray pan again. Add onions and cook until slightly browned. Line a foil dish 7″ x 9″ x 1.5″ with baking parchment, with extra foil around the sides.
5. Add pepper and garlic and lightly fry for 3 minutes. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and grated lemon rind.
6. Return chicken to pan, cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached.
7. Serve with white rice.
NOTE: One pound shelled and deveined shrimp can be added to or substituted for the chicken.
This recipe is from the Hairy Bikers duo. I followed it to the letter and it gave me a very delicious spicy chicken dish, comparable to my much loved Nando’s!
Apparently piri-piri was a variety of bird’s eye chili from Africa. The chili was used by a Portuguese immigrant to create the now world-wide famous Nando’s Peri Peri chicken.
1 large fresh chicken, about 2kg
fresh watercress, to garnish
lemon wedges, to serve
Piri Piri marinade
4 plump red chillies, deseeded and roughly chopped
2 red bird’s-eye chillies, stalks removed, sliced
4 garlic cloves, peeled and halved
20g bunch of flatleaf parsley (with stalks)
juice of 2 lemons, about 65ml
2 tbsp white wine vinegar
1 tsp smoked paprika, sweet or hot
1 tsp oregano
1 tsp caster sugar
2 tsp flaked sea salt
To make the marinade, put all the ingredients in a food processor and blitz until everything is well mixed and chopped up small. Now you need to spatchcock the chicken by removing the backbone but leaving it whole. Turn the bird on to its breast and carefully cut either side of the backbone with good scissors or poultry shears. Discard the bone. Cut off the foot joints and wing tips.
Strip off all the skin from the bird apart from the ends of the wings, which are easier to remove after cooking. You’ll find it simpler to do this if you snip the membrane between the skin and the chicken flesh as you go. Snip off any obvious fat with scissors – it will be a creamy white colour.
Open the chicken out and place it on the board so the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the chicken as evenly as possible. This will help it cook more quickly. Don’t worry if you can’t press hard enough to break the breastbone – as long as the chicken looks flat, it will cook evenly. Using a sharp knife, slash through the thickest parts of the legs and breasts. Place the chicken in a shallow nonmetallic dish – a lasagne dish is ideal – and tuck in the legs and wings.
Spoon over all the marinade and really massage it into both sides of the chicken, ensuring that every bit of it is well coated. Cover the dish with cling film and leave the chicken to marinate in the fridge for at least 4 hours or ideally overnight.
Preheat the oven to 210°C/Fan 190°C/Gas 6½. Take the chicken out of the dish and place it on a rack inside a large baking tray, breast-side up. Roast for 50–60 minutes until lightly browned and cooked through. The juices should run clear when the thickest part of a thigh is pierced with a skewer. Cover the chicken loosely with foil and leave it to rest for 10 minutes before carving. Add a garnish of watercress and some lemon wedges for squeezing.
1. Heat two tablespoons of oil in a large skillet. Stir-fry the chicken (or beef) in the oil until it is browned on all sides. Remove the meat from the oil and set aside. Add the onions, the salt, pepper, cayenne pepper, and one or two of the flavouring add-ins (if desired) to the skillet and fry the mixture until the onions begin to become tender. Remove the onion mixture from the skillet and set aside with the meat.
2. In a Dutch oven or large covered cooking pot, bring the broth and two cups of water to a simmer. Place the meat and onion mixture into the Dutch oven and cover.
3. In the same skillet used for the meat and onions, stir-fry the tomatoes and one or two of the vegetable add-ins. Continue frying the mixture until the vegetables are partly cooked, then add them to the meat, onions, and broth in the Dutch oven.
4. Again in the same skillet, combine the rice and the tomato paste. Over low heat, stir until the rice is evenly coated with the tomato paste. The rice should end up a pink-orange colour. Add the rice to the Dutch oven and stir gently.
5. Cover the Dutch oven and cook the mixture over a low heat until the rice is done and the vegetables are tender (maybe half an hour). Stir gently occasionally and check to see that the bottom of the pot does not become completely dry. Add warm water or broth (a quarter cup at a time) as necessary to help rice cook. Adjust seasoning as needed. If desired, add one of the meat add-ins while the dish is cooking. (Shrimp cook very quickly and should not be over-cooked or they will become tough; ham can be added at any time).
We at Global Granary would like to extend our condolences to the family of Nelson Mandela, a great leader and an icon of the 21st century. In his long life he made a huge difference to South Africa and the abolition of apartheid.
RIP Mr Mandela, who died today at age 95 in Johannesburg.
From the BBC News
1918 Born in the Eastern Cape
1943 Joined African National Congress
1956 Charged with high treason, but charges dropped after a four-year trial
1962 Arrested, convicted of incitement and leaving country without a passport, sentenced to five years in prison
1964 Charged with sabotage, sentenced to life
1990 Freed from prison
1993 Wins Nobel Peace Prize
1994 Elected first black president
1999 Steps down as leader
2001 Diagnosed with prostate cancer
2004 Retires from public life
2005 Announces his son has died of an HIV/Aids-related illness
South Africa’s Nelson Mandela dies in Johannesburg
South Africa’s first black president and anti-apartheid icon Nelson Mandela has died, South Africa’s president says.
Mr Mandela, 95, led South Africa’s transition from white-minority rule in the 1990s, after 27 years in prison.
He had been receiving intense home-based medical care for a lung infection after three months in hospital.
In a statement on South African national TV, Mr Zuma said Mr Mandela had “departed” and was at peace.
“Our nation has lost its greatest son,” Mr Zuma said.
He said Mr Mandela would receive a full state funeral, and flags would be flown at half-mast.
BBC correspondents say Mr Mandela’s body will be moved to a mortuary in Pretoria, and the funeral is likely to take place next Saturday.
The Nobel Peace Prize laureate was one of the world’s most revered statesmen after preaching reconciliation despite being imprisoned for 27 years.
He had rarely been seen in public since officially retiring in 2004.
“What made Nelson Mandela great was precisely what made him human. We saw in him what we seek in ourselves,” Mr Zuma said.
“Fellow South Africans, Nelson Mandela brought us together and it is together that we will bid him farewell.”
US President Barack Obama said Mr Mandela achieved more than could be expected of any man.
He hailed him as “a man who took history in his hands and bent the arc of the moral universe towards justice”.
UK Prime Minister David Cameron paid tribute to Mr Mandela, saying “a great light has gone out in the world”.
Since he was released from hospital, the South African presidency repeatedly described Mr Mandela’s condition as critical but stable.
Born in 1918, Nelson Mandela joined the African National Congress (ANC) in 1943, as a law student.
He and other ANC leaders campaigned against apartheid (white-only rule).
He was sentenced to life imprisonment in 1964, but was released in 1990 as South Africa began to move away from strict racial segregation.
He was awarded the Nobel Peace Prize in 1993 and was elected South Africa’s first black president in 1994. He stepped down after five years in office.
After leaving office, he became South Africa’s highest-profile ambassador, campaigning against HIV/Aids and helping to secure his country’s right to host the 2010 football World Cup.
He was also involved in peace negotiations in the Democratic Republic of Congo, Burundi and other countries in Africa and elsewhere.
BBC News, Johannesburg
The greatest father there ever was: this is how South Africans will remember the man who brought an end to apartheid and delivered the nation from the brink of civil war.
Social networking sites are abuzz with messages of condolences and messages of gratitude to the late statesman. He had been in and out of hospital in recent years and had become increasingly frail but many South Africans had continued to express their unreadiness to lose him.
As he did in life, his passing has brought unity amongst South Africans as black and white speak of their love for him. Many here will be drawing on that same spirit for strength, that “Madiba magic” over the next few days and weeks as the nation left with the great burden of honouring Mr Madela’s legacy, mourns his passing but also celebrates his life.
We dwell in our history to improve upon our future. – African Asante Proverbs
I find this proverb so beautiful and inspiring. This is what history should be to us, to improve upon our future instead of reliving all the madness and badness that went on in the past over and over again.
Anyway, Peter and I have been watching a documentary on the Asante people of Ghana in Africa. Their gold artefacts were so amazing. There was a lake that continues to be a source of mystery. Divers to these days are investigating it.
As to the history bit, the Asante people were colonised by the Brits, who changed their culture but not so total. The Asante were able to hide their iconic golden stool which is a symbol of their core values, customs and traditions.