Given that Music’s book is essentially ‘here are some nice recipes to try’, she gets a decent amount of writing in. A few pages on the socio-economic impact of grains on Western European culture. A short essay on the cheesemaking process.
Often the titles with the most to read are those that have specific themes that allow for deep-dives on history, culture and so on. Is it good bedtime reading? Better than many cookbooks.
#CARLA LALLI MUSIC SWEET POTATO HOW TO#
Music is also behind 2019’s Where Cooking Begins, which focused on uncomplicated recipes, and was as much about how to shop for food as it was how to cook what you bought. Who wrote it? Carla Lalli Music, who is perhaps best known for her video work at Bon Appetit, until she quit in 2020 in solidarity with her BIPOC colleagues, who had been chronically mistreated by the organisation. A lovely sentiment, if one that sounds like the author’s editor might also be her therapist. That Sounds So Good offers up ‘100 real-life recipes for every day of the week’, and in its introduction author Carla Lalli Music says each of the dishes in the book ‘is designed to help remove any psychic and emotional barriers that get in the way of cooking at home’. When you shop using our links, we earn a small commission.What’s the USP? What we have here is one of my favourite themes a cookbook can have: food is good, but sometimes it’s exhausting, let’s make it easier. Published by Clarkson Potter, a division of Penguin Random House, LLC.
Reprinted with permission from Simply West African by Pierre Thiam with Lisa Katamaya, copyright Pierre Thiam © 2023. Remove the habanero and reserve on the side for those who want the stew extra spicy. Simmer until the meat is tender, 40 to 50 more minutes, then taste and adjust the seasoning. Add the cabbage and collard greens and stir to incorporate, being careful not to burst the habanero while stirring. Add the remaining 1 teaspoon salt and ½ teaspoon pepper and the habanero (if using). Add the chicken stock, bring to a boil over high heat, then reduce the heat to low and simmer, partially covered, until the oil rises to the surface, about 15 minutes. Reduce the heat to low, then stir in the tomato paste.Ĭontinue to cook, stirring to make sure the tomato paste doesn’t scorch, until the tomato paste turns a dark brick color, 5 more minutes. Add the garlic and ginger, and cook, stirring constantly, until fragrant and with a light golden color, 2 to 3 minutes. Add the onion and sauté until translucent, about 5 more minutes. Add the beef cubes to the pot and cook, stirring so that they brown evenly on all sides, about 5 minutes. While the oil is heating, season the beef with 1 teaspoon of the sea salt and ½ teaspoon of the pepper. In a Dutch oven or large heavy-bottomed pot, heat the oil over high heat.
Repeat the blanching process with the collard greens, then finely chop them after draining. When cool, drain the cabbage, squeezing out as much water as possible, and set aside.
Blanch the cabbage by adding it to the boiling water for 3 minutes, then, using tongs, a slotted spoon, or a strainer, remove the cabbage and transfer it to the ice water to stop the cooking. In a large pot, combine the kosher salt and 1 gallon of water and bring to a boil over high heat.
#CARLA LALLI MUSIC SWEET POTATO PLUS#
Here, I use collard greens, which are easy to find and still create that homey green color and rich, textured flavor, but if you can source the more traditional cassava leaves, use them!ġ small cabbage, cored and thinly sliced, about 4 cupsġ pound collard greens or cassava leaves, stems removedĢ pounds beef shoulder, cut into 2-inch cubesĢ teaspoons fine sea salt, plus more as neededġ habanero or Scotch bonnet chili (optional) It’s traditionally made with moringa, cassava or sweet potato leaves, and cabbage. This dish is a genuine representation of my roots-generous, heartwarming, and nourishing in all the right ways. Lisa’s first trip to Dakar was special for many reasons, not least of which was her introduction to my aunt Marie’s sauce feuille.
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