Eating for Zimbabwe
We had a Zimbabwean feast Friday night at an informal benefit dinner to raise money for Ancient Ways, a local non-profit that supports education and development projects in the economically ravaged country. The meal, prepared by Chef Intaba of Fireworks Restaurant and a corps of volunteered, featured spicy stewed chicken and lamb, downy sweet potato rolls and most memorably, a brilliant collard greens with dish bathed in a light, tangy peanut sauce (the Zimbabwe name escapes me, but it began with an “m.”) I hope to recreate it. Maybe use the recipe for the “Cooked Greens Zimbabwe Style” found in this book?
There was lovely live Zimbabwean music, too, though I have to say they must have been the whitest African music band (see below). Oh well, such is life in Oregon.