Share and relate: a multisensory experience - post Covid-19 reconnecting!

‘People are people by other people’. My interpretation for this Xhosa adage is that ‘people are relational by design’ ( the object-relations theory). With this we recognize that as human beings we are just a cog in the wheel and do not exist without relations. And we should recognize as well that all living beings are part of this wheel. Realizing that we cannot exist without each other, asks for respect for all living beings and the world we live in. Think about the dreadful idea of what would happen if bees went extinct! 

There are many ways to relate to each other. Here, I rather focus on positive ways. We can share in a concert and listen to music. For me, and I know this is often impossible, I prefer the intimacy of a house concert instead of a big concert hall. It seems that musicians are more inspired in their performance as they connect more easily with the audience on a small scale.

Music and food seem a match made in heaven, considering their long history (just search the internet for more info) in inspiring one another. Both enhance building relationships, bringing them together can only have an inspiring outcome.

A houseconcert (click the link for an example) followed by sharing a meal is the recipe for having a wonderful time together and strengthening society on a very small scale. Sweet sounds followed by sweet food make a concert a true multisensory experience!

On such an occasion, I would serve a rice dish, for instance a tasty vegetable pulao.

Vegetable pulao

Ingredients:

450 gr Basmati rice

9 dl water

1 onion, medium sized, chopped

2,5 cm cinnamon stick

2 bay leaves

6 cloves, freshly ground 

1 teaspoon cumin seed

 6 small green cardamom, freshly ground

12 curry leaves

1 teaspoon freshly grated ginger

½ teaspoon grated garlic

150 gr peas

100 gr French beans, sliced

1 teaspoon garam masala

½ teaspoon chili powder

1 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon cumin seed, ground

Salt to taste ( ½ to 1 teaspoon)

2 table spoons lemon juice

100 ml sunflower oil

2 tablespoons fresh coriander leaves, chopped for garnishing

Method

 

Wash the rice and soak in 9dl water for 30 minutes.

Heat sunflower oil in a pan and fry cumin seed and chopped onion 2-3 minutes.

Add curry leaves, cinnamon, bay leaves, cloves, cardamom, ginger and garlic; mix well. Cook for one minute on medium heat.

Add peas and French beans, mix well.

Now add garam masala, chili powder, turmeric powder, coriander powder, powdered cumin seed and salt. 

Strain the rice, keep the water  aside. Mix the rice with the spices and vegetables.

Add the (soak) water, do n­ot stir. Bring to boil and let it boil on a low fire for 14 minutes, until the rice is cooked. During cooking, do not stir. 

When ready sprinkle lemon.

Let it rest for 5-10 minutes before serving.

Serve garnished with coriander leaves.

Enjoy!