Veggie Swap 43 ~ February ~ Official Swap Thread

[Lalaloula]

mersaydees wrote:
Reviews are finally in for:

Acadia's Acadia's Mushroom Pepper Onion Stir Fry #359391



Elmotoo's Tibetan Potato Curry #137219

and Liberian Sweet Potato Pone #134693

Oh yum, all of these look soo good! Love the cute ceramic flowers in the background of the first pic, theyre so pretty!
What is pone? In your pic it looks sweet and sticky, yum.

Loula

[Lalaloula]

mersaydees wrote:
Thank you for another great swap!

Thank YOU for taking part!

Loula

[Lalaloula]

Acadia* wrote:

Acadia* wrote:
OOPS! only after making this delicious quiche and attempting to review it did I find out I already reviewed it in 2010, Delicious Four Cheese Quiche #266079

So i guess I have to select another recipe for Lalaloula. LOL! just when I think I am making headway with my recipes I tagged... Well I'm going to have to skip The March game as I will be needing an extension for the recipes I tagged in February.


New tag - Pasta With Bell-Pepper-Onion-Sauce, #360544 by Lalaloula

I made and reviewed Pasta With Bell-Pepper-Onion-Sauce, 360544 by Lalaloula

I'm finally finished! Yipee!

YAY! Thank you so very much for the lovely review and the gorgeous pic! Im so happy you enjoyed the recipe!

See you next month I hope!

Loula

~updated to here~

[mersaydees]

Hi Loula,

From what I can tell, pone is a savory and/or sweet molasses bread. I would like to some other recipes as I'm a bit curious about it myself!

[Cookgirl]

(Algonquian is a Native tribe. fyi)

[Virginia Algonquian poan, appoans, cornbread.]


Regional Note: A staple of the early American colonies from New England southward to Virginia was pone, a bread made by Native Americans from flat cakes of cornmeal dough baked in ashes. Pone is one of several Virginia Algonquian words (including hominy and tomahawk) borrowed into the English of the Atlantic seaboard. The word pone, usually in the compound cornpone, is now used mainly in the South, where it means cakes of cornbread baked on a griddle or in hot ashesas the Native Americans originally cooked it.

[mersaydees]

CG - okay then. How'd it get to Africa?!

[Cookgirl]

I'm going to guess that because it is Liberian pone and that Liberia
is home to freed American slaves...that may be the connection.

[mersaydees]

There must be some serious alcohol that goes with Liberian pone!

[Elmotoo]

Cookgirl wrote:
I'm going to guess that because it is Liberian pone and that Liberia
is home to freed American slaves...that may be the connection.

yep. http://www.africa.upenn.edu/Cookbook/Liberia.html

[mersaydees]

Elmotoo wrote:

Cookgirl wrote:
I'm going to guess that because it is Liberian pone and that Liberia
is home to freed American slaves...that may be the connection.

yep. http://www.africa.upenn.edu/Cookbook/Liberia.html

That's interesting. Makes me want to retry that recipe with dark cane syrup. And photo it on a white tablecloth with white napkins and colorful bowls! That sounds so pretty.

[ellie_]

Review is finally in for VeggieCook's Creamy Split Pea & Lentil Soup -- sorry it's almost two months late!