1. Marinate the belly pork in the five spice powder for 30 minutes. 2. Fry the pork in peanut oil to seal and brown slightly, then set aside. 3. Add the honey (or sugar) with a little water to the pan and caramelise lightly. 4. Add the ginger, garlic and chillies, rice wine, soy sauce. 5. Return the pork to the pan an stir, cover with 1 inch of water and braise for 90 minutes.
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The ceremony host has the victim stand in front of a group of witnesses while wearing the Sou’Wester (does a pink woolly hat count?). The host holds up the fish for the victim to kiss it… on the lips (gruesome!).
The host and witnesses have the final say on whether the kiss is sufficient to continue. Sometimes 2 or more kisses may have to be administered.
I used to make hummus the old fashioned-way, using dried chickpeas, which I soaked overnight before cooking and mashing. I didn’t mind the time spent as I really didn’t like the taste of tinned chickpeas. However, there are now excellent ready-cooked chickpeas that are preserved in glass jars in only water and salt with no added artificial preservatives.
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2. To make the caramel, heat together the water and sugar gently over a medium flame for about 10 minutes, ensuring the mixture does not burn.
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In this recipe Ofellae are highly seasoned meat pieces taken from salted belly pork. A modern day equivalent might be spare-ribs as the dish seems to be quite common and may even have been a kind of fast food. The pork is scored, marinaded and then cooked whole and finally chunks of meat are served with a sauce.
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