Algerian Cuisine Cuisine Algerienne by Farid ZADI

Art of Being Tuareg: Sahara Nomads in a Modern World

Dear Readers

To complement the exhibition the museum is interested in hosting a program that would allow the audience to learn more about North African/Berber cuisine. I will keep you updated about my participation in the culinary portion of the exhibition. As some of you know, I am part Tuareg.

UCLA Fowler Museum to premiere

Art of Being Tuareg:
Sahara Nomads in a Modern World
October 29, 2006–February 25, 2007 

The Tuareg, a semi-nomadic people of Niger, Mali, and Algeria, have fascinated travelers and scholars throughout history. The “art” of being Tuareg—their elegant dress and exquisite ornamentation, their refined song, speech, and dance—has been the subject of rhapsodic descriptions that suggest a Tuareg “mystique.” Who the Tuareg are today and how the Tuareg and their mystique have been invented through time by themselves and by others are considered in the first major U.S. exhibition on Tuareg art and culture, Art of Being Tuareg: Sahara Nomads in a Modern World, on display from October 29, 2006 through February 25, 2007 at UCLA’s Fowler Museum.

Art of Being Tuareg examines the history of “The Blue People of the Sahara,” so-called for their indigo turbans that at times stain their skin and define their identity as they ride on majestic camels. It explores their beautiful silver jewelry, clothing, distinctive leatherwork, and other highly decorated items crafted by Tuareg smiths, while at the same time addressing the complexities of history, gender, desert living, and the ever- changing global market.

Questions about food I receive via email and on the blog

I get a lot of emails and comments with food questions. Over time I have found many repeat questions. Rather than repeat my answers via email or on the blogs I will post them in this thread on the forum.

You can also join the forum to post the questions yourself. There are other members who can help you with your questions,

Announcement

I'm moving the contents of this blog over a new server using moveable type. There will be some down time this month. A little preview.

Ya Rayi Our Rai will also be moved after I'm (well my wife) is finished with this one.

Comments and Questions

Dear readers,

My schedule is packed. I am having some difficulty keeping up with the comments and questions here and via email. I ask that you post them on bookofraiforum

Registeration is quick, read this before posting. The members are gentle people, don't be shy about posting a question. If you are still too shy to post, I will certainly try to answer questions via email.

The Algerian Table

I'll post recipes soon. I wanted to quickly add that depending on the region and the particular table of course, harissa and fresh tomato sauce are common to the Algerian table. Diners can choose the heat level of their dishes. The tomato sauce can be piquant or sweet, it's used sort of like a Mexican salsa. Salt is usually on the table as well, especially when fava beans are served. Algerians eat alot of fresh salads of mixed wild greens. Think of sorrel, mache or arugula, purslane, dandelion greens, watercress, mustard greens and milder, sweeter lettuces. We also eat alot of refreshing orange and onion salads.

Book of Rai Food Forum

Book of Rai Food Forum

Book of Rai forum seeks to foster cross-cultural, inter-disciplinary dialogues about food. It evolved from the multi-author blog “Ya Rayi Our Rai" I coordinate. The blog evolved from frustrations with certain food forums. So why start another one? I feel there is a place for a more inclusive and focused forum with hosts and moderators who are passionate about their fields of interest.

If you would like to be host or moderator contact any existing host or moderator via PM or email. It’s as simple as that. Post about what you know, if you don’t know ask a question.

Algerian Revolution Day

Article in the Seoul Times.

Amb. Abdelmounaam Ahriz of Algeria hosted a reception Nov. 17 at Lotte Hotel in downtown Seoul to mark the 50th anniversary of the November 1 Revolution Day.

Attending the event were more than 200 prominent guests from local and foreign communities in Korea including Minister of Health and Welfare Kim Geun-Tae and members of diplomatic corps accredited to Korea.

The article was published on November 4, 2005 but the above reference is to last year's party. When I worked in Seoul I knew the previous Algerian ambassador. I knew many of the European, African and Latin American diplomats, and employees of embassies, foreign chambers of commerce and international corporations. In my experience the ability to speak French and English were a huge benefit working abroad. Almost all the major hotel executive chefs were French, Swiss or German and the place I ran was a foreign chefs hangout. I also had alot of American military officers who were customers.

I mention this because I thought it might be of interest to the North African, Middle Eastern and Muslim readers in particular. In my world being a Muslim French chef has worked out just fine.

Alphabetical Index of this blog

I find this on blog actu Alphabetical index of Algerian Cuisine. It's handy even for me. I wrote on Ya Rayi Our Rai that the blogs will be organized differently as soon as possible. I realize that content is growing rapidly and both blogs need to be more reader friendly in terms of how the categories are organized.

Why I wrote the fifth line in my 23rd post

I was emailed by Ann Rolland of Station Gourmande  to explain why I wrote the 5th line in my 23rd post on this blog.  The fifth line is "serves 4" I wrote that because the recipe serves 4. But that's not a fun line to explain.

So I will explain why I wrote "in Setif my mother would take me foraging for wild greens for salads and soups"

I wrote that because that's what we did. It illustrates the closeness to the earth and its foods that we have. We can recognize edible ingredients without a label from a farmer or a supermarket. We did the same in the Beaujolais where I grew up. It is not a particularly Algerian thing. This is true of rural, agrarian societies.

Ma maman is a frail, delicate woman. She has chronic health problems and as a result her face is bony but through the adoring eyes of her son the beautiful young woman she once was is still present. She does not talk much, she speaks with her eyes. One look from her and I know what she means. Sometimes she makes me laugh, other times she makes me cry with the memories that flicker underneath the surface. Ma maman was orphaned or abandoned during Colonial times. I have never asked her about it and probably never will. Some things do not need to be spoken of with words.

She is the opposite of my beloved laughing, talkative, robust Aunt Farida. I've already written about her generous figure and laughing green eyes. Her thick, plump, strong arms. She is the one who taught about the fancy streaks in Algerian cooking. My mother taught me about the humble things.

These are the women who taught me how to cook. The first authorities for me when learning how to cook were feminine. I had to behave myself in their kitchens for fear of banishment.

Ma maman never really explained her cooking to me. We don't have long conversations. I learned from her by watching and by taking long walks with her in the hills foraging for wild greens.

Annonce

Merci a tout les Algeriens et aux autres personnes d'Afrique du Nord pour m'avoir contacter regardant mon forum.  Je sais qu'il est necessaire de traduire les recettes en Francais, en Arabe et en Tamazight. Donnez moi un peu de temps, je vous promets que toutes ces traductions seront accomplies. S'il vous plait envoyez moi vos commentaires dans la langue que vous avez choisi, je ferais de mon mieux pour y repondre.

Tharia Djazair! Tharia Magrheb!
.

Announcement

I'm not sure if I'll be able to post more recipes today as promised. I am having some problems with the computer.

New Domain Names

This blog can be accessed through www.chefzadi.com and Ya Rayi Our Rai can be accessed through www.bookofrai.com. The previous URLs still work, do not worry if you have forwarded those to someone.

I thought it would be easier to be able link to the sites using domain names that are easy to remember.

Les Traductions

Bonjour, les traductions en francais ont commencees, d'abord les listes d'ingredients pour chaque recettes.puis ensuite les methodes en francais et en audio. Merci a tous les francophones pour leur patience et leur appui.
                                             A tres bientot, Farid Zadi.