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Getting closer to the lwa
Here's a message board post in which an Houngan writes about how to get closer and work well with the lwa:

Scroll down after the giant reply field.

This was a really good find for me since the only lwa I serve are Ezili Freda and Ezili Danto. I'm going to post some recipes for them, to fatten up this post! ;) The recipes are from Idana Fun Orisa, by John Mason. Ok book, but it could have benefited from a better typeface...plus I don't know if John Mason had ever read a cookbook prior to writing this, so I'll edit it so that it flows better.

Manje Griyo (fried pork for Ezili Danto)
1 lb boneless pork
3 Tbsp tomato sauce
1 Tbsp cooking oil
1 tsp vinegar
1/4 tsp each of red pepper, black pepper, and salt

Wash and cube pork. Season with salt and red and black peppers. Fry pork in oil.(The directions here call for the tomato sauce to be just added to the pan; I would maybe drain the oil first, but there's so little in the first place that I'm not sure if it matters. When I get the chance to make it, I'll let you know.)Add tomato sauce and cook until done. Serve hot.

There is no recipe in this book specifically for Ezili Freda, but there is a rice pudding recipe that can be offered to any lwa:

Rice Pudding
1 1/2 c. water
1 c. white rice
1 c. evaporated milk
2 Tbsp. sugar
1/4 tsp. salt

Bring rice and water to a boil over high heat. Reduce heat; add remaining ingredients and cook over low flame until done.(This will probably be about half an hour, I'm guessing; done is when the rice has absorbed most of the liquid and taken on a pudding-like consistency.)

Happy cooking!

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