On May 1, Ottawa was treated to a unique foodie fundraiser called “African Harvest” organized by Farm Radio International in support of small-scale African farmers. This Canadian non-profit organization helps African broadcasters help each other through a network of 500+ radio stations spanning 40 countries focused on delivering “practical, relevant and timely information to tens of millions of farmers over the airwaves”.
St. Brigid’s Centre for the Arts was transformed into a colourful fair of local food, wine, and beer and a stunning array of prizes in the silent and live auctions. Hallie Cotnam of CBC Ottawa MC’d the night.
The focal point of the evening was a series of cooking demonstrations of African-inspired small plates showcasing ingredients from different regions in Africa. The event poster seemed to foreshadow a masterchef culinary showdown. Instead, guests were treated to a friendly, warm, and creative collaboration between two internationally-trained, but hardcore believers in seasonal and local ingredients: local Ottawa-based Chef Andrée Riffou of Ottawa’s C’est Bon Cooking and Chef Jeff Crump based in Ancaster ON, co-founder of Earth to Table and co-author of the eponymous cookbook, Executive Chef of the Landmark Group’s five restaurants and organic ManoRun farm and CSA.
The Chefs explained that their research of African regional cuisine led to the discovery of new ingredients while providing a challenge of designing new dishes with known staples. The African continent produces a wide array of fruits, vegetables, pulses, grains, spices, and fish, but few dishes are household names in Canada. This was very much in line with this week’s Gastropost challenge!
Chef Andrée kicked off the demonstrations with an attractive amuse. Her mango gazpacho was made with mango, coconut, and a bit of kick from Aleppo pepper and coriander.
Next came Chef Jeff’s a delicious Hushpuppy peanut fritter with goat milk sauce flavoured with ginger and cayenne. Inspired by Nigerian Kuli-Kuli roasted peanuts cakes, he created this lighter version with the assistance of a brigade of students with a row of steaming deep fryers and volunteers who lovingly plated the piping-hot beauties.
The third dish was a colourful fishcake dish made with tilapia and sweet potato with plantain tuille. The chefs explained that fishcake could be made with any type of whitefish. This delicate version was baked in plating rings whereas most home cooks could hand-pack and pan-fry. Chef Andrée introduced guests to ajwain /ajowan, a typical spice which tastes like a cross of coriander and mint. Jodi Samis of Cardamom and Cloves, a recently opened spice shop on Preston Street, sourced this ingredient for her former boss at C’est Bon.
Finally, guests were served an aromatic chicken stew. Chef Jeff explained that there was a great variety of African stews with different regional spices made from made of a variety of meats including goat and could be served with a yoghurt sauce, rice or a variety of breads from the continent.
Guests mingled and had the chance to visit with exhibitors and snacked on fresh sweet potato chips. A particularly captivating product was organic honey from the African Bronze Honey Project (a social enterprise started by several Canadians) produced in a secluded woodland region in Zambia composed of over 800 types of blossoms. The project trains farmers in beekeeping, supports schools and forest conservation and is currently developing a range of new products – stay tuned!
Three Dog Winery from Prince Edward County enthusiastically poured wines (Vidal and Cabernet Franc) while enticing us to visit the County. Smokie Ridge Vineyard from Mountain ON (near Kemptville) cheerfully presented “Cold World” varietals such as Frontenac, Sabrevois, Louise Swenson, St. Pepin and Marquette as the family and partners poured whites, roses, and reds from vintages dating back to 2011. Malivoire from Niagara also donated wines for the night. Local brewers Kitchesippi, Beau’s, and St-Ambroise sampled beers which proved to be excellent counterparts to the night’s dishes. Harvey and Vern’s sodas were a hit, especially the double ginger.
Finally, cupcakes from Sarah J’s were on hand to end on a sweet note.
Thanks to everyone at Farm Radio, Chefs Andrée and Jeff, and all the volunteers for this fun event and lively addition to the Ottawa food scene. We all look forward to the next event! Shout-out to fellow Gastroposter and Foodieprints co-founder Don Chow for capturing the night in photos.
blakekathryn
ellievsbear
jbbartram-illu
germansingergirl
kaledo-art
kianamaiart
andulkaphoto