Recipe For Elephant Stew From Griots Cookbook

This is from an old cookbook that credits Edie Marks of Harrisburg, PA for this fun recipe! : )

Provided by Traci Coleman

Categories     Other Main Dishes

Number Of Ingredients 3

• Ingredients

Make and share this Elephant Stew For A Crowd recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Stew

Time 3h20m

Yield 3800 serving(s)

Number Of Ingredients 3

• Ingredients

The kids should like reading this one...it's an adaptation of a recipe from a July 1968 cookbook that was published by the local newspaper. I bought it at a garage sale and was entertained for hours by the great sounding recipes and the sponsor's ads. A new gas range, $118; a new full size refrigerator with automatic defrosting! $168... Mary Ferris had submitted a version of this recipe.

Provided by cheryl

Categories     Meat

Time P2m6D

Yield 3500 serving(s)

Number Of Ingredients 4

• Ingredients

In 1985 (the year my daughter Rachel was born), I bought a book called The Griots' Cookbook: Rare and Well-Done (publisher C. H. Fairfax Company, Columbia Md.). I've been cooking from this book for so long now the pages are all frayed and dog-earred. The recipes here are truly tried and tested -- comfort food at its best. But first...a bit of info. Let's start with just what exactly is a Griot. PBS.org in it's study on blues in America defines a Griot (pronounced 'GREE oh') as a West African performer who perpetuates the oral traditions of a family, village, or leader by singing histories and tales. Griots typically perform alone, accompanying themselves on a stringed instrument, and are considered by many musicologists a critical African root of the solo acoustic blues that developed among African American communities during the early 20th century. En.wikipedia.org calls them wordsmiths who use poetry, proverbs, and rhythm to teach villagers about their history. Their home is the territory of the Mande peoples, i.e. the states of Mali, Gambia, Guinea and Senegal, where their tradition is alive to this day. "Griot" is the French term for this class of musicians; the local terms are jeli in northern Mande areas and jali in southern Mande domains. In the Bambara and Malinke languages "djeli" means "griot" and also "blood". In their inherited duty and vocation, the djeli are the life-blood of Malian society. As oral historians, storytellers, singers and musicians, they keep the past in living contact with the present by acting as ajudicators, arbitrators, even match-makers. Both men and women practice this vocation. As you can guess, this is a very special cookbook and well-beloved in my house. This book is now rare and extremely difficult to find. It was compiled by American Griots Alice McGill, Mary Carter Washington and Elmira M. Washington, all well-known and familiar local names if you were born and bred in Baltimore. The book was created as a fund-raiser for the local jazz station, WEAA broadcasting from the campus of Morgan State University which is where I work. With that background, I shall share the very first recipe that appears in the book...don't be afraid to read it through. I promise you, it's worth it!

Provided by Adrienne in Reister

Categories     African

Time P3m10D

Yield 3462 guests

Number Of Ingredients 5

• Ingredients

Nutrition Facts : Calories 1.1, Cholesterol 0.2, Sodium 0.1, Carbohydrate 0.1, Protein 0.1

Pork griot (pronounced gree-oh) is one of Haiti's most loved dishes, and it's easy to see why. Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender before being fried crisp and brown. This recipe departs from the traditional in that instead of frying the meat, it's broiled. The pork still gets charred edges and bronzed surface, but broiling is easier and less messy to do. However feel free to fry if the skillet calls out to you. And do make the traditional cabbage, carrot and chile pepper pickle called pikliz (pick-lees) for serving, which gives the rich meat just the right spicy-vinegar punch.

Provided by Melissa Clark

Categories     dinner, roasts, main course

Time 3h

Yield 6 servings

Number Of Ingredients 18

• Ingredients

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 46 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 18 grams, Sodium 782 milligrams, Sugar 5 grams