Killing Your Chicken and Eating it Too

Music – “Chicken Dance (Fastest)” from Chicken Dance Kids Party by Chicken Dance Kids Party. Released: 2012.

CLICK ABOVE TO PLAY

clip-art-chickens-489766

In this harried, rush-rush-rush Western existence, for the most part, we have lost touch with our food in the sense that we have consciously (or unconsciously) disassociated ourselves with what those meaty red slabs of meat or pale avian pieces in Styrofoam containers,wrapped in glistening plastic wrap really are and, more importantly, what they were before they ended up in the supermarket refrigerated case.

For most of us who use cookbooks routinely, you can open just about any cookbook on your shelf and find a recipe for a chicken and rice dish in some fashion or another. The process is not difficult and relatively easy and begins with a trip to the supermarket for a package of some portion of a chicken, which then might be sautéed in butter with a few mushrooms perhaps, while the rice cooks, maybe in a little chicken stock and there you go. Not a great deal of effort, minimal cooking time, just a pan or two to clean and Bob’s your uncle! Many of these recipes are found in cookbooks such as “Working Mother Cookbook” by McCall’s, or “The Busy Mom’s Cookbook: 100 Recipes for Quick, Delicious, Home-Cooked Meals” by Antonia Lofaso, “New Food Fast” by Donna Hay and other similar cookbooks.

On the other side of the world, however, the recipe may vary considerably. A recipe I located in Ed Gibbon’s “The Congo Cookbook”, most recently published in 2005, features a recipe excerpt from a cookbook published by the Family Advisory Board of the CIA: Spies, Black Ties, & Mango Pies: Stories and recipes from CIA families all over the world. The recipe is for “Chicken Moamba” and is most definitely not a time-saver, although the date the recipe was obtained is unknown:

1. Three days before preparing the recipe, send your houseman up a palm tree to bring down the nuts.
2. Extract the palm oil from the nuts in a sturdy, stone mortar.
3. The day before, slaughter a chicken from your chicken coop and pluck it.
4. Marinate the chicken in the palm oil.
5. The day you prepare the recipe, cut some manioc leaves from manioc plants in your vegetable garden and chop them coarsely.
6. Sauté the chicken in the palm oil until tender.
7. Steam the manioc leaves in a colander.
8. Prepare white rice in your favorite way.
9. Take Alka Seltzer after eating the meal.
10. Do not have Chicken Moamba two days in a row.

Thus, to make “Chicken Moamba” requires at least three days, the services of a houseman, a vegetable garden, a strong stomach, a very sharp knife and a trip to the pharmacy! In addition, you’d better eat it all at one sitting, because leftovers the next day are a no-no. This recipe truly makes Mom busy!

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About vintagecookbookery

Cookbook lover and collector with a burgeoning collection of cookbooks. Reading and researching food trends, history of cooking techniques and technological advances in cooking, what we eat and why and cookbooks as reflectors of cultures is a fascination for me. As of November 7th, 2013, I hold the current Guinness World Record title for the largest collection of cookbooks: 2,970 at the official count on July 14th, 2013 (applaud now, thank you very much!) The current (unofficial) number is now 6,202. What next? More shelves!
This entry was posted in Cookbooks, Cooking, Cooking and Social History, Cooking Technology, Eating, Food Trends, Recipes and tagged , , , , , , , , , . Bookmark the permalink.

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