In this monthly agenda, Nwart gives a short list of events that
promote and celebrate Afro cultures.
From exhibitions to performances, parties and workshops, here is a selection of events taking place in Amsterdam these coming weeks.
! INDOORS SPECIAL #2 !
So, as you may have noticed, we live in peculiar times. [#coronavirus]
Since we should not go out, we will stay in.
Here are some tips to help you to continue experiencing Afro cultures, but indoors.
Online Event
Rise & Shine ft Omek
IG Live on April 25, from 14.00
With the Rise & Shine team, we had some big plans for the April edition. But, since we are not able to bring you to our dancefloor, we will bring the dancefloor to you!
Rise & Shine partners up with Omek, a platform dediacted to the social and professionnal advancement of the African diaspora.
On April 25th, we invite you to join an online creative session where spoken words, sketching and, of course, the dopest house music will combine to recreate the positive and inspiring vibe we like to have during the Rise & Shine parties.
Tune to the Rise & Shine Instagram account on April 25, from 14.00 to enjoy an exclusive program!
More details to come on our Instagram accounts: Rise & Shine and Omek
Book
Kintu, by Jennifer Nansubuga Makumbi
One World - 2018
In her first novel, Kintu, female writer Jennifer Nansubuga Makumbi gives us a gripping narrative, resorting to a refined and playful use of the language.
Divided in 6 chapters - or books as Makumbi would have it - the novel immerses us into a three centuries long Ugandan journey, starting off in the pre colonial realm of Buganda, and ending at the beginning of the 21th century.
The book breaks into a disturbing scene set in 2004, in the capital city of Kampala. A crime has been committed.
But next thing you know, you have travelled back in year 1750 to follow the tribulations of Kintu, depicted in the book as a prominent figure of the Buddu province, in the Buganda realm.
In the Ugandan culture however, the figure of Kintu is associated with a deeper symbolism.
Quoting Makumbi: “as Adam for the western world, Kintu is for us the first man on earth. He is part of my traditional literary legacy”. She adds “I chose however to give him [Kintu] human rather than mythical traits. I turned him into a father, a husband, a chief.”
Soon in the book, an unfortunate incident sentences Kintu and his lineage to an existence constantly threatened by a curse.
Do you believe in any form of spiritual bonds with your ancestors? Can the deeds of our ancestors affect our lives?
If those are questions that have ever crossed your mind - also if not - we advise you to read this brilliant book!
Translated in several languages, among which Dutch and French.
Music
Kassav, architects of zouk music
Summer is coming. We may or may not be able to appreciate it as we would like to. But one way to immerse into the summer vibe that can’t be taken from us is through music.
Do you know zouk music?
Zouk is a music that makes your hips move from side to side, a music that brings a smile onto your face in the manner of the sun kissing your skin... hmm.
The inventors of this unique music genre, popularized in the 1980s, is the French Antillean band Kassav.
Kassav’s original music is a fusion of different already existing caribbean musics such as biguine, calypso, gwo ka or kompa - to name a few.
Later, the band broadened the coloration of zouk by occasionally adding twists of funk, rock and reggae to it.
Next to French creole lyrics, zouk music is characterized by emblematic sonorities from traditional instruments such as the African drum or “ti-bwa”, as well as by “Western” instruments such as clarinet and electronic sounds.
Kassav met international fame with their hit song “Zouk la sé sèl medikaman nou ni”, meaning “zouk is the only medicine we have”.
Well, in times of Coronavirus, let’s take Kassav’s advice by the letter!
Cooking
Saltfish acras,
Mum's receipe
Confinement often means that we have more time on our hands for cooking.
Evoking zouk brings memories of my mum's cuisine, and acras are one of her specialties.
They are very popular in the Caribbean and West African countries.
In Senegal, they are traditionally filled with black eye beans while on my mother's island, Martinique, saltfish is used as the main ingredient.
So here is one receipe to achieve these delicious snacks called acras.
Preparation: 20 minutes
Dough-resting time: 1 hour
Cooking time: 30 minutes
Ingredients:
-
400g of saltfish
-
6 tablespoons of milk
-
40g of baker’s yeast
-
1 bundle of flat-leaf parsley
-
4 cloves of garlic
-
200g of flour
-
2 eggs
-
chives
-
thyme
-
juice of 1 lime
-
chili pepper
-
1 litre of oil
-
salt
Fish preparation:
The day before, put the saltfish in water to desalinate it.
Put the desalinated fish into a pan full of cold water and let it cook on medium heat for 5 minutes.
Put the desalinated fish in a strainer and rince it out with cold water.
Remove the fish skin and fishbones and let the fish strain for a bit.
Dough preparation:
Warm the milk in a small pan and add the yeast.
Rince out, dry out and finely chop the parsley.
Finely chisel the chives and remove the thyme leaves.
Reserve all of the above for later.
Peel the garlic cloves.
In a blender, shred the saltfish, add the garlic, flour, the milk and yeast preparation, the eggs, the lime juice and the chili pepper.
Add 20cl of water and a pinch of salt.
Blend the ingredients for about 1 to 2 minutes. The mixture should be soft. If it is too solid, add a bit a water. If too liquid, then add some flour.
Once ready, place the mixture in a bowl and stir in the parsley, chives and thyme.
Taste the dough and add salt if necessary.
Let it rest for 1 hour at room temperature.
Frying process:
Heat the oil in a fryer (ideally at 170°).
Dip a teaspoon in water and use it to scoop up the dough - it will slip more easily when in contact with water.
Drop the dough in the oil and let it fry for 2 to 3 minutes. Turn them around halfway through cooking.
Once ready, remove the acras from the oil and place them on absorbent paper.
Repeat until you use all of the dough.
Eat it preferably warm. Enjoy!
* Tips * : feel free to replace the saltfish by vegetables such a eggplants or courgette.