How to Assemble Your Cookbook Print pdf of cookbook. Follow Assembly diagram below. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 THANK YOU FOR MAKING A COOKBOOK Want to get more people talking about whether making a neighborhood “more civilized” is a good excuse for gentrification? Try “civilizing” your friends by inviting them to taste your recipes and get rid of their “violent” forks & knives. Then share their photos and comments online. Here are some questions YOU can use to get the convo This ​ ​ started: CIVILIZED PEOPLE ● How would you feel if someone tried to make the COOKBOOK USA more civilized by making us get rid of all our belongs to forks and knives? ● What are some things gentrification gets rid of that people who are from the neighborhood might ______________________________ want, love, or need? ● If getting rid of these things does not make life better for people from the neighborhood, who does it make life better for? ● What do you think is a truly civilized way to respond when you move to a neighborhood where people do things differently from the way you are used to doing them? #BrerRabbitTheOpera #GoForthAndUngentrify http://bit.ly/brerrabbittheopera This cookbook is an artifact from a performance art score called “Civilized People.” By making it YOU helped artist Aisha Cousins, musician Greg Tate, & his band Burnt Sugar the Arkestra Chamber determine the plot of their January 2014 BRIC Fireworks Residency project “Brer Rabbit: The Opera” which explores our modern dilemma of gentrification through the lens of black trickster folktales. Thank you. You rock! Table of Contents Injera Injera is the primary eating utensil in Ethiopia where Civilized People built the Rock Hewn Churches of Lalibela - often considered to be the “8th Wonder of the World.” The largest church is 40 feet high and each of the 11 churches were carved from a single block of granite back over 700 years ago - that’s at least 400 years before the invention of forks! Fufu Fufu is a popular eating utensil in Ghana that can be found in other areas of west Africa. Some say fufu was invented by the Asante or Ashanti people who formed a nation state in the 1600’s in what is now known as Ghana. The Civilized People of the Ashanti kingdom were known for their use of gold as both a form of money and for lavish ornamentation. Some say when Africans were brought to the Caribbean via the slave trade, fufu ​ ​ traveled with them. Civilized People in the Dominican Republic eat a dish called mangu which is very much like fufu. Mofonogo which is also a lot like fufu is enjoyed by Civilized People in Puerto Rico and Cuba. Chopsticks Did you know archaeologists have found chopsticks from as long ago as 300 BC? The philosopher Confucius is said to have helped make them popular around 500 BC by teaching that knives and other violent weapons should not be used at the dinner table. Chopsticks are popular with Civilized People in many Asian countries now including Japan and Vietnam. Injera Source: In a second large bowl combine teff with enough water to http://www.owlhaven.net/2011/01/10/how-to-make-great-injera make a very thick heavy dough. Knead this dough for ten / minutes or so on a floured counter. Return the dough to the bowl, press it down into the bowl, and pour just enough water Injera over the top of the dough ball to cover it with water. Cover and Injera requires teff flour which you can purchase online here set aside. Let both bowls sit out on your kitchen for about two days. http://www.eleniskitchen.com/online-store/ http://www.bobsredmill.com DAY TWO Continue to let batter rest, covered, at room temperature. This or in person at some natural food stores. I recommend you allows the dough to become properly sour. call the store in advance to see if they carry it, as it is often hard to find. DAY THREE In the morning on the third day, stir the contents of both bowls. Another thing that you’ll most likely want to buy if you’re The flour mixture will be light colored and bubbly before serious about injera is a Heritage Grill. It is a big round griddle stirring, a lot like pancake mix. It may also be covered with a ​ ​ that is just the right size for injera. The next best thing is one thin film of liquid. of those big pancake griddles, but you’ll also need a lid. The The teff mixture will look craggy and puffed up, like the surface injera needs to be cooked covered. of the moon, and may have some dark liquid gathered at the edges. When stirred it will look like melted chocolate ice Makes: 8-10 injera, enough to serve 6-8 people generously cream, but will still be extremely thick. Preparation time: 3 days (only 1.5 hours actual working time) Now it is time to combine the two mixtures. In a very large DAY ONE bowl (or a large pot) stir together the two mixtures as Ingredients thoroughly as possible. It will become a thick batter. ● 5 cups flour ● 1 tablespoon baking powder Now bring 2 cups of water to boil in a small pot on the stove. ● 1 tablespoon yeast To the boiling water add one cup of the flour/teff mixture, ● enough warm water to make a thin batter whisking briskly as you pour it in. Keep stirring. As the Combine the flour, baking powder and yeast in a large bowl. mixture returns to a boil, the mixture will get so thick that it Add enough water to make a batter the consistency of thin becomes hard to stir. Remove it from the stove and pour it pancake batter. Cover the bowl and set it aside. back into the big bowl containing the mixture of flour and teff. Whisk it thoroughly to spread the heated mixture evenly DAY ONE, PART TWO: through all the batter. This step is called “ob-seet” and will ● 5 cups teff really rev up the bubbles for cooking the injera later in the day. ● enough water to make a very thick dough ● 1/2 cup or more of injera ‘starter’ (optional) Injera (continued) Using a couple of large non-stick spatulas or a wooden pizza ​ ‘peel’, lift the injera gently off the skillet and set it on a wooden Once the ‘obseet’ has been thoroughly mixed into the batter, cutting board or a large flat basket to cool. Pour the next cover the bowl one last time and let it sit for 2-4 hours more. injera onto the skillet and let it cook. By the time it is done, The batter is ready to cook when it starts to develop small the previous injera will be cool enough that you can lay the bubbles. fresh one on top of it to cool. Repeat until all the batter is cooked, remembering to set aside a cup of batter in a jar in COOKING- AFTERNOON OF DAY THREE the fridge to use as a starter for next time. When you’re ready to cook the injera, plug in your skillet or griddle and set it to 450 degrees. It is best to use a non-stick To serve, roll up each injera into a cylinder and cut diagonally skillet. into thirds or fourths. At the meals folks will each take a piece If your skillet is not non-stick, wipe a small amount of or two, unroll them onto their plate, and top with various stews. shortening all over the skillet with a paper towel, repeating I’m assuming that most people who care enough to try making between each injera. Put the lid on and let it heat up. their own injera have eaten Ethiopian food before and know Once the skillet is hot, give the batter a stir. It should be about what kinds of stews are served with the injera. But here are a the consistency of pancake batter. Using a measuring cup couple recipes to get you started. with a spout, pour some of the batter onto the skillet in a single swirling circle, beginning at the outer rim of the skillet and gradually moving inward until the whole skillet is covered. If you miss a small spot here or there, rock the skillet back and forth a little so that the still-wet batter can fill any empty spaces in the pancake. As quickly as possible after pouring, cover the skillet. You’ll only cook the injera on one side (no flipping it over) and the top of the injera gets cooked mostly by steaming inside the covered skillet. Let the injera cook, undisturbed for 3 minutes or so. Then lift up the lid a little and peek at it. The top will still look shiny and sticky, but if the edges are starting to curl up and look dry, the injera is most likely done. If the edges are not yet curling up, give the injera another minute or two to cook. Source: http://www.marcussamuelsson.com/recipe/berbere-spice-blen Directions d-recipe 1. In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and Berebere Spice Blend cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 minutes. Berbere is the most essential spice blend used in Ethiopian 2. Let cool slightly; transfer to a spice grinder along with onion cuisine. It’s a great addition to help spice up any ordinary dish flakes and grind until fine.