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Rivers Through the Lens of Food Part 2

Wild Hare in Tomato Sauce 
In part two of our series on rivers and food we turn to precolonial West and Central Africa. Before Africans arrived in the Americas, they had a tradition of incorporating music and food into their religious rituals and celebrations. For example just before the planting of yams, villagers along the Niger River contributed an abundance of palm wine and game like wild hare to a yearly yam planting festival. We know that the inhabitants of the city of Accra, in the Kingdom of Ghana, commonly hunted and prepared wild hare. 

Wild Hare in Tomato Sauce
1 young rabbit, cup of
Flour for dredging
Salt and black pepper to taste
Bacon fat
4 scallions with tops, cut up
2 gloves garlic, crushed
Sprig Fresh parsley
4 tbs. Butter
2 tbs. Worcestershire sauce
2 cups tomato juice
½ cup milk
1 tsp. sweet basil

Roll rabbit pieces in flour seasoned with salt and pepper. Brown in bacon fat. Make a sauce with sliced scallions, crushed garlic, parsley, butter, salt, Worcestershire sauce, tomato juice, milk, and basil, Pour over the rabbit while still hot. Cook 2 hours in a covered pan, remove lid and cook 15 to 20 minutes, reducing the sauce. You can thicken sauce with a little cornmeal mixed in water if it is thin.

Stories on Rivers with Recipes: http://www.foodasalens.com/search?q=River

Back Story's History of the Mississippi River [Listen Now 52 min and 1 sec]: http://backstoryradio.org/shows/that-lawless-stream/

Rivers Through the Lens of Food Part 3

Rivers Through the Lens of Food Part 1