COMMUNITY RECIPES
Muller's Tomato-Basil Jam
Before he left for school at Tuskegee University in Alabama, Muller and some other greenhouse growers made this tomato jam from the tomatoes they grew. When he returned at the end of the semester, he stopped by the greenhouse to find that people were still enjoying the jam he’d made. “It’s great to see how you can start something, and come back to see the effects of it.” As far as the recipe itself goes, “it was a good, long process, but it was for a good cause, because everyone was enjoying it. Everyone was trying it out.”
2½ pounds ripe tomatoes, peeled
¼ cup lemon juice
3 tablespoons fresh basil
3 cups sugar
1 1.75-ouce package powdered fruit pectin
1
Seed, core, and finely chop tomatoes. Measure 3½ cups chopped tomatoes; place in a 6- or 8- quart pot. Bring to boil, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes, stirring often. Measure 3 1/3 cups tomatoes. Return to the same pot. Stir in lemon juice and basil.
2
In a small bowl, combine ¼ cup of the sugar and the pectin; stir into tomatoe mixture. Bring to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
3
Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4 –inch headspace. Wipe jar rims; adjust lids.
Process filled jars in a boiling-water bath for 5 minutes. Remove jars and cool on wire racks.
4
Susan's Homeade Noodles with Green Beans
To prepare the dough
For the noodles:
2-3 pounds All-Purpose Flour
1 egg
water
For the green beans:
½ pound ground pork
1 ½ pound green beans, chopped
1 bunch scallions, chopped finely
Fresh ginger, chopped finely Chinese five spice
Salt
Soy sauce
In a large mixing bowl, add flour and break one egg in the center. Mix with water until the flour begins to form little clumps. Then knead the dough and gather into a large ball. Let sit at room temperature for 1-2 hours.
1
While the dough is resting, heat vegetable oil in a large frying pan. Add pork and stir-fry. Add the rest of the ingredients: green beans, scallions, ginger, five spice, salt, and soy sauce. Add some water and cover. Cook until green beans are tender.
2
To prepare the green beans
Roll the noodle dough into a thin sheet using a rolling pin. Sprinkle with flour to avoid sticking, then fold in half. Repeat this until dough is folded in on itself three or four times. Slice the folded sheet into thin noodles.
3
Boil water in a large pot, then add the noodles, stirring once to avoid sticking. When noodles float to the surface, cook for two more minutes and remove from heat. Drain, and rinse with cold water. Serve with green beans, and enjoy!
4
Sayed's Goraasa
Goraasa is a traditional Nubian flatbread that is hearty, a bit spongy, and extremely versatile. Back home in Sudan, Sayed says he would eat this for breakfast, lunch, and dinner. In his area, where farming is the primary source of income, people eat goraasa in the morning to get energy for the hard work that the day will bring.
3 cups self-rising flour
1 cup whole wheat flour
Water
Salt, to taste
1
In a large bowl, sift together both types of flour and add salt. While stirring, add water, about 2 cups, until the mixture is a thick batter.
2
Heat skillet with a very small amount of oil. Spread with a cloth or paper towel. Pour the batter onto the skillet, spreading it into a wide circle with the back of the ladle. When bubbles begin forming on the top and the base is a golden brown, flip the goraasa.
Sayed's Okra with Chicken
Dried okra is famous in Nubia for being great when you are in a hurry. You could also substitute fresh, pureed okra. This dish is especially important during Ramadan, since it can be prepared in a flash. Not only is it quick, but it's healthy, too. The chicken provides the fat, so there's no added oil!
2 onions, chopped
1 chicken, cut into pieces
4 cups tomato sauce
1 ½ tablespoons garlic, minced
¼ cup wayka (dried okra powder)
cumin and salt, to taste
1
In a large pot, saute chicken and onions over medium heat. Cover.
2
Add the remaining ingredients. Simmer, covered, until chicken is cooked through. Serve over goraasa
