Recipes, the Internet, and friendship

[asakiyume]

One of my earliest memories of Internet goodness is of searching for a recipe for wild mushrooms--this would have been sometime between 1998 and 2005--and finding one offered by a guy who identified his location as Turkish Kurdistan. We had a brief back and forth, and I thought, Now this place is personal to me. I know someone there. I know he used to pick wild thyme with his grandmother.

Fast forward to last summer. One of my best memories from Timor-Leste was of being served deep-fried plantain chips, homemade, and of sharing the leftovers with friends. I wanted to make those myself, to feel close (because eating food brings us close) to Timor-Leste. And the best recipe I found? Was a Nigerian one.

Watch on YouTube

So easy to follow, so clear, so pleasant! (And the recipe was a success)

Not only did this bring me close to Timor-Leste, it made me feel close to Nigeria. I had one previous experience with Nigerian food: akara--wonderful, croquette-like deep-fried items, made with ground black-eyed peas, with onions and hot peppers to flavor it. I bought some at a local market, loved it, wanted to know how to make it, and had found recipes online, but was stymied by one key detail--getting the skins off the black-eyed peas.

Oh My God, the time that took. I'd soak the black-eyed peas, and as they expanded, the skins would begin to come loose. Then I'd rub them together in the soaking water to get more loose, and then I'd strain off the skins (which would float), while trying to keep the peas themselves from pouring out. It was such a slow process! I mean, kind of relaxing, too, if you have nothing else to do, but. . .

Well, Flo, the woman behind All Nigerian Recipes, has the answer for that, too:

Watch on YouTube

So. Simple! Much better than an hour of hand rubbing and pouring off and hand rubbing and pouring off. Though, as she points out in the comments to another video, there is the problem that the beans end up getting a little nicked--you lose some of your precious beans with this method. Which is why this is her preferred method for getting the skins off beans.

What I now know: I need one of those giant mortars! (The teeny tiny plastic one I have from my mashing-babyfood days will not cut it.)

So by this time I'm really loving this Youtube channel, loving the recipes, loving the fact that Flo responds to comments--and loving her personal videos, too. Like this one:

Watch on YouTube

Pretty cool, right? Not only does Flo put up fabulous cooking videos, she also has an *intense* day job!

And because the Internet lets us make friends with people all over the world--just write hello, just hit send--I thought . . . maybe she would let me interview her.

Then I checked and saw that she has close to 30,000 subscribers. Her top video has more than half a million views, and her top ten videos all have over 100,000 views. I'm not the only one who loves her. So then I felt more hesitant about getting in touch. . . . But I overcame that and wrote to her, and she said yes!

So come back on Monday, everyone, when Flo will answer my questions about cooking, YouTube, and self-publishing a cookbook.

Meantime, enjoy her channel and maybe have a Nigerian meal tonight.

Video List Here!

Comments

[p-m-cryan.livejournal.com]

Yay for things that bring us all together.

[sartorias.livejournal.com]

Wow, that is extra cool!

[heliopausa.livejournal.com]

Wonderful! and I'll be back Monday. :)

[amaebi.livejournal.com]

VERY cool!

Vis-a-vis skinning black-eyed peas: (I haven't done the video yet-- turning on sound is Momentous): I love acarajes (which I've only had when I make them). But after skinning the peas several times, I decided to see how they'd be with just a quick rub of removal. They aren't as silky, but they're good enough for me. :D

Great love story!

[flo (from livejournal.com)]

Food sure knows no boundaries. Thank you for taking the plunge into Nigerian food, especially the peeling of beans. That is no child's play Francesca. You even found it relaxing! :)

This is one love story about food discovery. I and Nigerian food are honoured to be featured on your blog. Thank you!

[cafenowhere.livejournal.com]

I'm so glad you "dared" to contact Flo. I admire your courage in making connections. I also love that you use food to be closer to a place or people.

It reminds me of the stories that go with origami designs: they're meant to help one remember the order of the folds, but when we tell them, they go into the folds and become part of the piece, just like I imagine your thoughts impart some quiddity to the meals you prepare.

[browngirl.livejournal.com]

You consistently fill me with such delight in how you see the world and how you share that with us. This post so resonates with me, and maybe I will make black eyed pea fritters soon.

*beams at you so much*
(I especially needed your beautiful cheer tonight.)

[pinkroo.livejournal.com]

she is adorable! And I would love to try black-eyed pea fritters; so yummy-sounding.

[heleninwales.livejournal.com]

I look forward to the interview.

I would like to try more adventurous recipes, but usually find that half the ingredients are unobtainable in the depths of Wales. :( Actually, that goes for most of the popular TV chef's recipes, let alone anything from other continents.

[pdlloyd.livejournal.com]

Yum, plantains! Growing up, I was introduced to fried plantains in Juarez. I've also made my own, just pan frying them, but never used a specific recipe, and I've never made them crispy enough to be considered chips.

Food is such a wonderful way to explore cultures. Every year, in October, Tucson has a cultural festival, the official name of which is Tucson Meet Yourself (http://www.tucsonmeetyourself.org/), but which we all affectionately call Tucson Eat Yourself. Beyond the music and dance which is shared by cultural groups from around the city, there are also food booths, 53 of them according to the website, from a wide variety of cultures around the world.

I've had Ethiopian food, which I first encountered in Washington, DC. I love it, but I don't think I've ever been lucky enough to encounter Nigerian food. I suspect I'd love it, too. I don't think I've ever encountered a traditional cuisine I didn't love. Maybe we'll try making some Nigerian food, using Flo's recipes on YouTube. Thanks so much for sharing this.

[wuweibaby.livejournal.com]

Very cool. I'm looking forward to your interview.

I subscribed. And now I am very hungry.