(see photos here)
On Saturday, we held the South American Street Food event. The intention was to keep warm as we enter the darker months together. The intention was for fun and enjoyment and for me personally, to keep connecting to my energies and resources, to notice when I’m feeling over stretched during the workshop and to co create with everyone the whole event. I’m noticing the incongruence between how sometimes I want to be leading (and invoke for the event the qualities of fun, connection, safety & inclusion that I’ve experienced are nourishing for people) and sometimes I want to step back and not be the focus. I’m learning how to manage this flow of my presence so it’s clear for people.
I particularly want to celebrate:
a gorgeous group of people who were inspired to come on Saturday. Everyone one of you brought something unique and I felt such willingness to participate and be a community together!
The wholesomeness of the rice and beans and comfort of the pao de queijo, the subtle power of the wild herbs and seeds.
The peace and ease of the children.
The capoeira music, the rhythm, the energy of capoeira, Thank you Goia and Ramya!
Marga’s books finding a welcoming home in Lana who wants to do poetry workshops
The fiery fun of the pimenta malagueta
and a special celebration of Magali, who came to share her culture with us, of the learning that I received from her, of her peace and depth and love.
Wild herb Pao de Queijo
Makes around 60 balls
2 lbs tapioca starch flour
3 cups milk
1 cup oil
1 lb grated cheese
1 tsp salt
Finely chopped wild herbs (yarrow, nettle, salad burnet, chickweed)
Heat milk and oil and pour onto the flour and let cool. Add the other ingredients and knead the dough. It should be smooth and silky to touch. If it’s too sticky add more flour, if too dry, add more liquid, in tiny amounts to get the consistency right. Roll into small balls 2cm diameter. Smooth the balls by rolling around in the palm of your hand for a few seconds. Bake at 200C for around 15 mins or until golden.
Tutu a mineira
3 cups of carioca beans, cooked
1 onion, finely chopped
5 cloves garlic, finely chopped
1 cup of wild herbs, finely chopped (yarrow, nettle, salad burnet)
1 cup of plantain seeds, ground
2 bay leaves
Salt to taste
Hard boiled eggs for decoration (optional)
To cook the beans, soak overnight, then simmer for about an hour until soft. In a frying pan, fry the onion and garlic. Add the beans in the cooking liquid, salt and bay leaves and allow to simmer for 10 minutes Add the wild herbs and cook for another 5 minutes. Add the plantain seed flour to soak up the bean juice. Stir. Arrange the eggs on top of the dish to decorate and serve with rice.