HERSTORY’S 4TH BIRTHDAY: MELTING POT PARTY
Time: Monday 25th May, 7 - 8.30pm
Where: Facebook Live
Join us for Herstory’s 4th birthday at an online Melting Pot party of poets, musicians, artists, storytellers, and activists.
Together we will celebrate with a host of speakers and performers including storyteller Karina Tynan, artist Jim Fitzpatrick, poet Mimmie Malaba, singer Farah Elle, rapper Miss Mercal and legendary activists Mary Harney; Ifrah Ahmed, Founder of the Ifrah Foundation; Ellie Kisyombé, Founder of Our Table; and Caroline Munyi, of AkiDwA.
This year we decided to bring Nollaig na mBan into the 21st century so we teamed up with Our Table to launch Melting Pot gatherings in support of the campaign to end Direct Provision and celebrate our new multi-cultural Ireland. Melting Pot explores how emigration and immigration are two sides of the same story. To be human is to migrate and share food, music and stories. The pandemic has reminded us that borders and nationalities are fabrications that distract from our common humanity.
The legendary Jim Fitzpatrick has gifted us his new Brigid artwork for a Herstory colouring competition. Sharpen your pencils, dust off your paints and click here to download the image. When it's finished, scan your artwork at 2MB minimum and send to Katelyn: khanna.herstory@gmail.com. The best 3 artworks will be illuminated on the GPO at the next Herstory Light Festival and the artists will win a print signed by Jim himself. Truth be told, Brigid was a multi-cultural goddess long before she was an Irish Saint. A unifying force across Europe, she was worshipped from Spain to Turkey.
Chef and activist, Ellie Kisyombé invites everyone to cook up an exotic feast for Herstory’s 4th Birthday with these delicious international recipes from her upcoming Our Table cookbook. Recently Ellie launched fabulous new Our Table products, donating proceeds to the education of migrants in Ireland.
Mild Spice Chicken Wings
Story behind the Hot Sauces:
I am from Malawi and we don't eat too much spicy food, but Hot Sauce is certainly a trend in Malawi if you’re having a barbeque or fish. It cures many things, like hangovers! Wings are part of the barbeques that we love to make every day.
You can have your wings as a starter, or main with salad, chips, or rice.
Ingredients
1kg of chicken wings (preferably organic or home fed chicken)
For the marinade:
Chicken seasoning (You can get it in any shop and its suitable for vegetarians/ vegans)
3 cloves of garlic or powdered garlic
One bulb of red onions or Powdered onion
Half a lemon
3 tablespoons of OurTable Mild Lemon herb (and keep the jar for the after cooking)
2 tablespoons of olive oil
For the graze:
Half Cup of OurTable Lemon Mild Sauce
You can use any oil or butter for shine
Prep:
To marinade, place your wings in a deep bowl, wash them till there's no blood.
Take your wings and place them on a cloth and dry them till they don't have much water in them.
Dry your bowl and put your chicken wings back in (alternatively you can use a fridge bag instead of the bowl).
Slice your red onion and garlic then put them in a blender. (If you don't have a blender you can pound the onions using a wooden spoon or garlic crusher).
Squeeze your lemon into a cup when all your marinade ingredients are ready and then add them to your chicken, whether in a bowl or fridge bag.
Using your hands, massage the ingredients into your chicken wings .
Put them in the fridge overnight so they can soak in all the marinade juices.
The next day, take your chicken wings out and set them aside for in room temperature for about an hour.
Process:
Preheat your oven to 140C/120C fan/Gas or electric oven.
Get a nice wide oven tray (cover it in tin foil if you don't like washing up!)
Place the chicken wings from the bag or the bowl and arrange them nicely on the oven tray or baking tray and bake for 10 to 15 minutes.
Take them out of the oven and set them aside to cool.
Get a nice small pot (or you can use a deep fat fryer if you have one) and add your chicken wings.
After they have fried into a golden crispy brown place them on a paper towel to dry.
Next, place them in a bowl and add your half cup of OurTable Lemon Mild Sauce and mix it all together well.
Finally, get a nice clean plate and arrange your chicken wings nicely.
Something Sweet
Vegan Gluten Free Coconut Banana Balls
Ingredients:
4 ripe Bananas
2 & 1/2 cups Semolina
1 tablespoon rose water
3 drops Vanilla (optional)
Diced Coconut
1 teaspoon baking powder/half teaspoon bread soda
1/2 cup brown sugar
You can use mixed spices /nutmeg /cinnamon powder to your liking
Oil for deep frying or deep fryer
Prep:
Peel your Bananas and place them in a blender (or you can break them using a fork).
Mix all your dry ingredients in a bowl and then add your banana puree or blended bananas and mix.
Process:
Get your oil ready to 320C or 350C degrees.
Wash your hands and start moulding the balls in your hand (the way my grandma used to do it!) or you can use an ice cream scoop.
Place the moulded banana balls into the hot oil and fry for about three to five minutes, or until they get a nice brown colour. (Make sure they are cooked in the middle. If the oil is too hot you can burn them, so you lower your heat to 290C when the oil has heated enough).