0
Dan Cortese
What else can I help you with?
Has Cameron Diaz ever had a slave?
Only during the filming of The Sweetest Thing. On set, she would require mimbo to bring her glasses of sparkling water, then she would abruptly splash in his face .
What are some colonial drinks?
Colonial Drinks and Recipes The following concoctions were discovered in the old files of the Gaspee Days Committee, and were apparently used by some Pawtuxet Village restaurants during Gaspee Days c1966-1972. Some selections were found in old hand-written cookbooks that had been families for over 200 years. BEVERAGES Cocktails have been traced back to before the Revolution. And since many of those Rhode Island Colonists that burnt the Gaspee in 1772 were involved in rum and gin distilling and smuggling, we can assume they were also very familiar with some of the following drinks. The usual drinks were punches, cobblers, toddies, slings, bounces, juleps, snagarees, and flip The common ingredients were gin, brandy, Medford (dark) rum, port wine (sack), bourbon, rye, and bitters. Cobblers are of American origin and are great favorites in all warm climates. Hot drinks included hot buttered rum, Tom & Jerry, hot brandy sling with nutmeg, and the Mulls including mulled cider, and hot applejack. BLACKSTRAP As per Webster's Unabridged Dictionary - A mixture of spirituous liquors usually consisting of rum and molasses. Among sailors Blackstrap was (maybe still is) considered any common wine of the Mediterranean. CHAMPAGNE COBBLER 1. 1/3 glass crushed ice 2. ½ teaspoon powdered sugar 3. 1 piece orange peel 4. To the ice add the sugar and orange peel, 5. Fill with dry champagne 6. Decorate with fruit. 7. Serve with straw. COLONIAL HOT CIDER PUNCH, AKA "WASSAIL' 1 Gallon heated apple cider 1/2 ounce brandy flavoring 1/2 ounce rum flavoring OR (even better) 1/2 quart light rum 3 sticks cinnamon 3 to 6 whole oranges small bag of whole cloves Simmer mixture with 3 sticks whole cinnamon to melt--DO NOT COOK. Allow to cool, pour into punch bowl. Separately stick whole cloves around entire surface of 3 to 6 whole oranges. Place oranges into baking pan with 1/2 inch of water, and bake at 350° for 45 minutes. Place oranges into punch bowl Serves 40 Serve with pound cake, nut cake, or cheese and crackers. FISH HOUSE PUNCH: Completely dissolve 3/4 pound of sugar in a little water, in punch bowl Add a bottle of lemon juice. Add 2 bottles Jamaican rum, 1 bottle cognac, 2 bottles of water 1 Wine glassful of peach cordial. Put a big cake of ice in the punch bowl. Let Punch stand about 2 hours, stirring occasionally. In winter, when ice melts more slowly, more water may be used; in summer less. The melting of the ice dilutes the mixture sufficiently Makes about 60 4-ounce glasses FLIP 3 eggs 3 teaspoons sugar 1 jigger rum 1 jigger brandy 1 red-hot flip iron or poker heated in fireplace tall, all-pewter mug 12-16 ounces of beer In a quart mug break three eggs Add three teaspoons sugar and stir well Add in the jigger of rum and the jigger of brandy, beating meanwhile. Fill remaining volume of mug with beer Insert red-hot iron until it hisses and foams. The drink will become only warm. GINGER BEER two ounces of powdered ginger root (or more if it is not very strong), half an ounce of cream of tartar, two large lemons, sliced, two pounds of broken loaf sugar two gallons of soft boiling water. Put all ingredients into a kettle and simmer them over a slow fire for half an hour. Remove from heat. When the liquor is nearly cold, stir into it a large tablespoonful of the best yeast. After it has fermented, which will be in about 24 hours, bottle for use. GRAPE WINE 2 quarts boiling water 2 pounds brown sugar 2 quarts grape juice 2 cups raisins 1 yeast cake Boil water in stone crock Dissolve brown sugar in boiling water Add grape juice and raisins Allow mixture to to cool Separately, dissolve yeast in a little warm water. When mixture is lukewarm; add in dissolved yeast Let stand for 10 days, stirring once each day. Strain out raisins from mixture Mash these raisins into a pulp and let dry Add raisin pulp back into mixture Let stand for 3 more days Strain mixture into bottle, and cork GROG Any mixture of spirits and water, especially rum and water. The term comes from the nickname of 'Old Grog' for Admiral E. Vernon (1684-1757) of the Royal Navy who, in bad weather, habitually wore grogram (a coarse silk and mohair fabric) and who introduced the idea of serving diluted spirits to English sailors. Thus it invaded colonial customs and was known variously as Grog, Grogshop, Groggy, and Groggery (which was a that time also a term for low-class drinking places.) MIMBO A simple and rather awesome drink consisting of straight dark rum diluted with loaf sugar MINT JULEP: Use a silver (or pewter?) mug--very important in order to obtain condition of proper frosting Add ½ teaspoon granulated sugar Add enough water to make a paste Grind fresh mint leaves into paste. Fill mug up to the top with finely scraped ice. Add bourbon whiskey pouring it through the ice Stir with spoon until mug is frosted. Top with sprigs of fresh mint. SNOWSTORM: Mint Julep topped with a dash of brandy. HAILSTONE: Mint Julep topped with a more generous dash of brandy OLD IRONSIDES RUM AND SODA Into a large bar glass put the juice of 1 lemon Add 2 dashes orange bitters Add 1 wine glassful of dark rum Add 3 large ice cubes Fill up with plain soda water Mix and remove ice Serve with straw OLD SALEM SMASH: Into a large bar glass put 2 tablespoons sugar 2 tablespoons water. 4 sprigs fresh mint rubbed to bring out the flavor, ½ glass shaved ice and 1 wine glassful dark rum Mix well PLANTERS' PUNCH: ½ bottle (12 ounces) fresh lime or lemon juice 1 bottle sugar syrup (or 1¼ pounds of sugar) 1 ½ bottles rum 3 lbs ice and water Mix all ingredients well. Decorate with fresh sliced fruit as desired. Makes about 30 4-ounce glasses. SHERRY COBBLER: "Refreshing as an east wind is a Sherry Cobbler." Half fill a tall glass with cracked ice Add 1 tablespoon of powdered sugar Add 1 sherry glass of sherry. Stir with a spoon until glass is frosted Decorate with choice of sliced fruit: orange, lemons, pineapple, cherries, etc. Serve with straw SNAGAREE Made of red wine or fruit juice (take your pick) and soda water. SPICED CIDER PUNCH 1 gallon apple cider 4 2-inch sticks of cinnamon 1 tablespoonful whole cloves 1 tablespoonful allspice 3 lemons 3 oranges Place cider and spices in large pot, heat slowly, stirring often Strain and chill Add sliced fruit to float on top Serves 25 SPICED TEA 4 tbs lemon juice 1 tsp whole cloves Sugar syrup (equal parts sugar and water boiled together until syrup forms) 1 tsp whole allspice 6 tsp tea 1 small piece cinnamon 6 cups boiling water Mint sprigs 6 tbs orange juice Pour boiling water over the allspice, cloves. and cinnamon. Cover and let boil 3 minutes. Add tea, and let steep about 3 minutes. Strain. Cool and add orange and lemon juice. Sweeten to taste with sugar syrup. Serve in tall glasses with cracked ice. Garnish with a sprig of mint. WHITE SPRUCE BEER 3 pounds loaf sugar 5 gallons water 1 yeast cake A small piece of lemon peel Essence of spruce (If unable to get essence of spruce, twigs may be boiled down and strained.) Mix all together, when fermented then preserve in closed bottles. Alternatively, Molasses or brown sugar can be used and the lemon peel left out. STONE-FENCE Sweet cider and apple-jack or brandy
What is the national dish of Angola?
Cameroon offers some of the best cuisine in the whole of west Africa. The country's great geographical differences influence the crops grown around the country. In the south the cuisine is dominated by starch staples like yam and cassava (or manioc, or batons de manioc, often appearing as feuille on menus) and plantain (a large green unsweet banana that requires cooking, that is normally boiled when unripe and sometimes mashed into an edible glob, or fried when yellow and black and ripe). In the north meals are far more likely to have maize and millet. Peanut (groundnut) sauces and palm oil sauces are commonly added to many dishes. Douala and Yaoundé both have a good choice of restaurants, serving a variety of cuisines including Cameroonian, French, Chinese, Italian, Lebanese, Cambodian, Vietnamese, Indian and Japanese. The most expensive restaurants and hotels tend to serve French dishes, although quality can be quite poor despite the high prices.You may occasionally find restaurants and cafés serving something substantially more exotic than that, such as snake, giant land snail, pangolin, antelope, gorilla, chimpanzee, elephant, cat or dog. The grasscutter (or agouti, or cane rat), a rodent of the porcupine family, is sometimes found in stews. Less likely to be found on menus are Cameroonian dishes such as fried grasshoppers, ants and termites.Yet menus are likely to adjust somewhat since the Cameroonian authorities announced in May 2003 that any restaurant caught serving meat from endangered animals could face up to three years in prison and a fine of more than CFA8,000,000/£8,500/US$16,000.Less formal than restaurants, 'chicken' and 'fish' houses abound, especially in the main cities. They serve chicken, fish, plantains and chips. Most are good and more reasonably priced than full-service restaurants.The smallest, simplest restaurants are called chantiers('worksites') and serve inexpensive traditional Cameroonian dishes. There are also chop houses (basic eating houses) serving 'chop' (simple local-style dishes) and simple eateries often just consisting of a couple of tables and benches. At a street café you could typically expect to buy an omelette, bread or chips and a drink for under CFA1,000 (£1.07/US$1.89).Street food is very widely available, typically served on a stick, wrapped in paper or a plastic bag, and is cheap, clean, freshly cooked and tasty. Commonest is the brochette or soya, a CFA100 (10p/18c) stick of kebabbed meat or fish, usually accompanied by a sauce such as peanut or spice. Although the meat or fish may not have been up to strict hygienic standards when raw, it is normally very thoroughly barbecued and often a far better bet than the frequently reheated pots of food in many restaurants. Spicy maggi sauce is often on hand as a dressing. In the south, grilled fish is often sold at street stalls with fried plantain and cassava.Beware, though, that in some towns and villages off the beaten track a kebab may consist of less attractive animal parts: sinews and rubbery intestines, tripe and strips of hide.For snacks, street vendors often sell doughnuts, and peanuts sold in plastic bags. There are good breads, pastries and chocolate commonly available. Chestnut-sized dark red, white and pink kola nuts are widely popular. A mild stimulant that also suppresses hunger, they are chewed for their bitter juices rather than swallowed. Commonly exchanged between friends, they are good when travelling to offer to other passengers as well as to pep yourself up.Miondo, sticks made of pounded cassava wrapped in plantain leaves and steamed, can be bought ready-to-eat in places offering roasted fish, with three miondo (6 rings) typically costing around CFA100 (11p/22c) or one baton (a thicker stick) for CFA50.Coffee stalls are also common, often open only in the morning and typically serving instant coffee with a hunk of bread and butter or mayonnaise andperhaps various fillings.Fish is popular throughout the country, caught on the coast and in the lakes and rivers. Mackerel, sole and prawns are common. Eggs and bread are easy to obtain, but cheese far rarer. Fresh milk is rarelyavailable and only dried and sterilised (UHT) long-life milk are easily obtained.Along the coast are coconuts, commonly covered in a green shell.Sweetcorn (or corn on the cob) is commonly sold roasted or boiled, and peanut butter is often sold at markets. Cameroon's great differences in climate and altitude also ensure a wide variety of fruit and vegetables being available, such as avocado, onion, sweetgrapefruit, cucumber, mango, guava, paw paw, oranges (often green, yet ripe), sugar cane, tomato, various varieties of banana (including red-skinned), pineapple and papaya. Many are commonly available at markets. When potatoes are on a menu, they usually refer to sweet potatoes rather than normal potatoes. Aubergine (eggplant) is quite common, and can often be yellow, white or red.Dishes like soups, casseroles and stews are accompanied by rice or a thick, stodgy, bland, mashed dough, either couscous or fufu (or foufou or foutou) made from cassava, rice, banana, yam, plantain or corn.Cowpeas (wake), black-eyed beans, are often mashed and cooked as deep-fried balls called akara. Little brown-and-white beans known as pigeon peas are also widespread.When ordering chips (frites) there is often a choice, such as potato, yam or plantain. VegetarianismVegetarianism is little-known and vegetarian restaurants almost nonexistent, although Indian and Chinese restaurants in the cities often have vegetarian dishes. Pizzas, omelettes and chips made from root crops like potatoes or yam, are commonly available in towns and cities and boiled eggs and bread are commonly sold on the street. You can stock up on vegetables, fruit and nuts at the markets. Some Cameroonian dishesNdole (or ndola), is made from a slightly bitter leaf that is similar to spinach, whichis shredded and made with spices, groundnuts or melon seeds into a thick sauce often accompanying meat, shrimp or fish, and is especially popular around Douala and the south. Mbongo (or bongo) is a dish with a blackish sauce made from crushed and burnt spices and added to meat or fish, and especially popular in Littoral Province.Popular in the northwest is njama-njama (or ama jama), made from a plant locally called huckleberry leaf and commonly eaten with corn chaff (maize cooked with beans, tomatoes, spices and palm oil).Mintumba is a type of cassava-based bread.Miondo are rather sticky sticks made of pounded cassava wrapped in plantain leaves and steamed. A real staple food in Cameroon, being cheap and filling, and usually eaten with fish or meat.In the west a popular dish is condreh, plantains cooked with palm oil, meat and spices. Another dish of this region is khokki, a maize pudding cooked with yam leaves and palm oil.Popular in the East Province is Ouinga, a traditional dish of meat with a sauce made from local herbs and lots of pepper.In the Extreme North, folere is a popular dish of sauce with meat or fish accompanied by fufu. Baobab leaves are also prepared with meat or fish and eaten with fufu in this region. In the north, goat is the most popular meat used.Bobolo, a southern dish, is baguette-shaped and made from cassava. Another southern dish, ebandjea, a dish prepared with fish, lemon, tomatoes and pepper, is popular around the coast.Around Buéa eru is popular: ekok leaves cooked with smoked fish in palm oil and served with cassava fufu.In the coastal areas of the South Province, ndomba, a highly spiced fish cooked in banana leaves, is popular.Kwem (or nkwem) is a dish that is especially popular in the Centre Province and contains pounded cassava leaves and groundnuts cooked in palm oil. It is generally eaten with yam, plantain or cassava tubers.Ekok, a finely chopped forest leaf, is often prepared in palm nut pulp and then grilled, and is also popular in the centre of the country.Nbomba is steamed meat or fish wrapped in banana leaves, popular in the Yaoundé region.Charwarmas, a Lebanese snack of grilled meat in bread with salad and sesame sauce, is also popular.DRINKINGCoffee is often of the instant variety, and both tea and green tea are far more popular.When sealed bottles of mineral water are not available, you could opt for soft drinks like Coca-Cola, Sprite, Fanta and lemonade, and various similar local concoctions, although there is no guarantee that the water used is clean. (Make sure you take the glass bottles back to the shop or stall as they are often returnable.)Buvettes, small drinks stalls or simple bars, are common. Drinking beer is an extremely popular pastime in Cameroon; indeed bars, often no more than a wooden shack, spring up all over the place. Lagers are common, such as the ever popular Le 33 Export, Castel, Gold Harp and Beaufort are others. A strong version of Guinness is also popular.A 50cl bottle of a common beer like 33, Castel or Beaufort will generally set you back around CFA400--500 (42--53p/75--94c) in a typical Cameroonian bar, ie: likely to be little more than a wooden shack, rising to CFA1,000 (£1.07/US$1.89) in a mid-range bar or restaurant and CFA1,500 (£1.60/US$2.83) in an expensive tourist hotel or restaurant. The prices are similar in the few places that sell draught beer (pression). Maddeningly, many bars have televisions blasting out the likes of Hawaii Five-O in French, so don't always count on a quiet drink.You may get an opportunity to try a homemade beer, often made from maize, millet or sorghum, often strong, and cloudy in appearance. The millet beer found in the north is called bilibili, while a popular corn beer of the region is called kwatcha.Potent palm wine (matango or white mimbo) made from palm sap, is also popular, especially in the south and west. It is often distilled into something resembling gin and known as afofo. Beware of the strong alcohol content, and also be aware that unpurified water is often added to the wine.
