By Kenneth Zehir
The Chicago Art Institute is to be commended for a very comprehensive exhibition of Benin “Kings and Rituals, Court Arts from Nigeria” which ended in September 2008. Should Afrique readers wish to learn more about this art, I recommend they pick up a copy of a book by Ms. Kathleen Bickford Berzock Entitled, Benin: Royal Arts of a West African Kingdom and Mr. Charles Gore’s “Art, Performance, and Ritual in Benin City”. Mr. Gore’s book displays a change on Benin Studies, from an embodiment of essays and catalogues on Benin Brasses, Bronzes, and Ivory carvings to the stressing of Ethnography and ritual. These notes of traditional charismatic and prophetic religious practices follow a distinct lineage.
Mr. Gore gives the reader a clear, concise, and thorough background to Benin history and notes significant changes in the social structure of today’s Benin society and politics. It is a must read for those interested in Benin History.
I have personally handled ivories from Zaire in the 1980’s as an art Director with a gallery in New York City, and can vouch for the Grandeur of the Benin carvings. They are unparalleled. Perhaps I am not in touch, but I was surprised not to see the Benin ivory Mask {shown in photo}. It is also very intricately carved, and a Masterwork. I am certain that there was a reason for this omission if you care to see this mask in full color, go to your computer and google “Benin Ivory Masks images” and click enter.
Interestingly enough, the Evening I attended the Benin exhibition, I found that its appeal transcends all racial lines. I saw Asian, Hispanics, whites, Africans and African Americans who all seemed to be enthralled with these masterful works. I watched the reactions to the collection, and imagined how wonderful the curator must have felt. I wondered just how many collectors were amongst them. How many owned bronzes and Ivory tusks, not to mention fetish figures. To be sure, this was an Educational exhibit as well as an enlightening experience for all ages.
As I observed the attendees, they were not satisfied with the collections alone, but read about the objects d’art on the many Wall charts that were placed in corridors explaining the history of these great works. Alas, we were left with a longing to see these Works on permanent display at the famous Art Institute in Chicago. Truly, this exhibit was a ‘tour de force’ and we shall be content to say that we were there to view a most significant and awesome Display of Nigerian artifacts...ever! Cheers, to those who conceived of the exhibit, who mounted this exhibit, and who curated this exceptional exhibit.
By Afrique Staff
The following is a recipe sample of a Haitian Hors D’oeuvres taken from Breezy Hors D’oeuvres: under the Caribbean Sun, a book in the making by Mirian Bordeaux.
Braised Pork Sandwich
(Petit Sandwich de Griot & Bananas Frites)
Griot (braised pork) is one of the most irresistible food the island has to offer - and immensely popular among the locals. It is sold as a snack in every street corner and served as a party appetizer alongside fried plantains. Add a Barbancourt (rheum) Classic drink and you’re indeed in the west island of Hispaniola, Haiti - Origin of the most prolific writer of the 19th century Alexander Dumas.
Serves 12
Jewel of Braised Pork Sandwich
Griot & Green Plantains: Authentic and classic Haitian cuisine
Equipment:
Heavy based saucepan
Cutter leaf
Ingredients:
1 shoulder pork medium size cut in cubes
Juice of 2 sour oranges
3 garlic cloves, crushed
1 bell pepper, julienne
2 green scallions, cleaned
2tbs Thyme
2tbs salt
2tbs fresh ground pepper
1 whole scotch bonnet pepper
4 cups water
1 cup canola oil (for braising pork)
4 green plantains
2 cups canola oil (for frying plantains)
Method:
In a large bowl, place the chopped pork, add the sour orange juice and mix well. Let marinate for 2 minutes, and then rinse with water. Transfer the meat to a deep saucepan.
Place garlic, scallion, hot pepper, thyme, salt, pepper, and then add water. Cover pork meat, bring to a boil and allow it to cook for 30-45 minutes over medium heat.
Discard scallions, garlic, hot pepper and bell pepper, plus add 1 cup of canola oil. Reduce the heat to medium-low heat and allow to braise; occasionally turning the meat. Let meat brown to a dark light color. Remove braised pork or (griot) from heat.
For the fried plantains:
Cut green plantains cross-wise (makes about 6 pieces per plantain). Heat canola oil in a heavy pan over medium heat, place green plantains; allow it to cook for about 2 minutes. Remove green plantains from oil, use a plantain press to make flat. Use a cookie cutter in the shape of a leaf to cut plantains.
Submerge plantains in salted water and vinegar very quickly. Fry plantain leaf shapes by batches.
For the presentation:
Shred pork meat, then place pieces of the meat on a fried plantain and top with some hot pepper comfit (refer to hot pepper comfit recipe page 16). Top with another twice fried plantain and tied together with a blanched chive trimmed to desired length.
Note: Use the rest of the griot to make spicy pork sandwiches or thread on skewers.
Other Suggested Drinks: A good heavy body wine such as Cabernet Sauvignon or a Spanish red like Tempranillo goes perfectly with Griot.
1) Alexander’s
3010 E. 79th
773/768-6555
2) Andy’s
11 E. Hubbard
312/642-6805
3) Annex of C.U.T.
11901 S. Loomis
773/568-8988
4) Backroom
1007 N. Rush
312/751-2433
5) Bop Shop
1146 S. Wabash
773/761-7771
6) The Bulls
1916 N. Lincoln Park West
312/337-3000
7) The Cotton Club
1710 S. Michigan
312/341-9787
8) Deja Vu
2624 N. Lincoln
773/871-0205
