Joyful Joy of Feeding in Three Instalments (3 of 3)

I'm sure you recall all my raving about those sweet and creamy chocolate puddings on yesterday's post (if not, read Instalment 2).

They were so decadent, I had to just take a break (I'm now sounding like a Kit Kat ad).

But there are still more food to try, people to talk to, and fun to have, so back at it with a spicy Chaat from Pakistan. Chaat, I realized today, means tangy and sweet and can be made with different ingredients. This one had potatoes, chickpeas and beans, tomatoes and cucumbers and lots of tasty spices. Reading the recipe in the souvenir booklet put this plate on the menu for this weekend.

   
Next came an interesting mix of heritages - a Hakka Chinese from Tanzania where the cook's family owned and operated the only Chinese restaurant in Dar es Salaam at that time. The dish was an amazing falling-off-the-bones Red Pork Spareribs with Wood's Ear. Now if you are wondering what wood's ear is, teaches you not to take me up on my offer to be my date at the Joy of Feeding where you would have learned all about Wood's Ear.

Fun was the name of the game at the United Kingdom - fun cook, fun presentation and fun eating experience with Toad-In-The-Hole. I wonder if I can replicate this with my infamous Chow's popovers' recipe? I may very much try it soon.

And last, but definitely not least (in fact, this was one of my top favourite dishes) comes Sierra Leone and Jollof Rice. It is believed to be the origin of the Creole jambalaya; and eating it I can see that. Except this version is more refined and the chicken used in it was top-notch. Thank you Mr. cook.

 

Wait, what about dessert? One cannot wrap up such an eating extravaganza with no dessert. Sweden was left to last with those beautifully made Veteböd - a light bread with cardamom. I wish they were being sold; I could see them as a perfect start of the day with a cup of tea in jardin.

 
As I was leaving the fun behind (just in time for the dance party), I came across this amazing invention.

A barrel lined with brick and heated by wood that can probably make the best pizzas ever (or even a perfect Manakeesh). What a great idea, despite the disappointment of no pizza in site (but the kale chips were not bad either).

It is not my place to thank the sponsors of the event, but I want to thank a group of seven amazing ladies who form the steering committee of The Joy of Feeding and who I had the pleasure of meeting three of them. You did a great event and I am sure looking forward to your third year. Thank you.