Category: Food

Learn from Mola Foods founder at Nashua North this spring

By Eleanor Quarles
[email protected]

LaFortune Djabea, founder of local African food company Mola Foods, is bringing African cooking to New Hampshire. This spring Djabea will be hosting an African cooking course as one of Nashua Adult Education’s enrichment programs. The class will run on Thursday evenings from March 28 to June 6 at Nashua High School North.

The goal of the course is to introduce people to African foods and dive into the history and culture of the cuisine.

“Those who want to learn are welcome to join and learn how to cook authentic African food the simplest way possible,” Djabea said. The class is not only about introducing new dishes, but also about adapting them to be made easily at home.

If you’re still a beginner chef, don’t feel intimidated. When Djabea started learning to cook at 10 years old, she “didn’t have any knife skills or anything like that … you just jump in and start!” she said. The class is open to all abilities. The only thing you need is a willingness to learn, she said.

Growing up in Cameroon, Djabea learned how to cook dishes from all over Africa. She credits this experience to Cameroon’s unique diversity among African countries.

“Cameroonians call themselves ‘the continent,’ as in the African continent, because we have all the other African countries [represented] in Cameroon,” she said. That environment gave her versatility, and she has a passion for sharing that with the community through her business, Mola Foods.

While the specific dishes taught in the class are still to be decided, Djabea shared two of her personal go-tos when introducing people to African cuisine. She likes to make thieboudienne, a Senegalese rice dish with fish and vegetables, of which Cameroon has its own Jollof version.

Another one of her favorites is ndolé, a classic Cameroonian dish made with ndolé (also known as bitter leaf) and meat or shrimp in a peanut sauce, eaten with boiled plantains or fermented cassava. When washed well, the ndolé leaves have a distinct bittersweet taste to them. To easily make the dish in New Hampshire, she often replaces ndolé with spinach, as it’s much easier to get, and peanuts with cashews, to accommodate peanut allergies.

African cuisine tends to be flexible that way. You can make a lot of dishes to be vegetarian, vegan, pescetarian, etc. Most diets can be accommodated, Djabea said.

In the class, students will get the chance to practice with everything: meat, poultry, fish and vegetables. They’ll use Mola Food’s spice blends to season dishes authentically without having to hunt down specific spices and ingredients that could be hard to find in stores here.

Mola Foods also hosts Taste of Africa dinners, where diners get a chance to try cuisine that is usually completely new to them. And these are not just food events; they’re cultural experiences with music, dancing and conversation. Djabea finds that some people come into the dinners not understanding African cuisine or having preconceived notions about it, but when they try the food, they love it.

There are 54 countries in Africa, she pointed out, so it’s impossible to get a taste of every country or even every region in one dinner, and every dinner is unique. There are not currently any upcoming Taste of Africa events scheduled, but they will be returning in the future.

It’s Djabea’s first time formally instructing a cooking course, but it’s not her “first rodeo” as an instructor, she said. She taught her kids and her best friend how to cook African cuisine, and before Mola Foods, she was a medical coding instructor for several years.

“It’s heartwarming to be able to go back and be an instructor again, this time just doing something that I love to do. I am excited to share the gift of cooking that my grandmother taught me when I was younger with the rest of the community that wants to join me,” she said.

African Cooking class
When: Thursdays, March 28 through June 6, 5:30 to 7:30 p.m.
Where: Nashua High School North, 8 Titan Way, Nashua
Cost: $105 for Nashua residents, $130 for non-residents, plus $100 fee for lab/food
Register: www.nashua.edu/domain/213

Featured photo: Courtesy photo.

Special dessert sweetens pre-Lent festivities

They don’t call it Fat Tuesday for nothing.

Celebrated around the globe with exuberant parades, exotic masks and the throwing of colorful beads and trinkets, Mardi (the French word for “Tuesday”) Gras (which means “fat”) is renowned for gastronomic indulgence, and Mardi Gras King Cake is the ultimate tasty extravagance.

Just ask Denise Nickerson, owner of The Bakeshop on Kelley Street, who knows a thing or two about delicious treats. A graduate of a Le Cordon Bleu-affiliated school, Nickerson has training in French cooking and baking that made her aware of the significance of using real butter, vanilla and heavy cream and not scrimping in any way.

“You can taste the difference,” she said. “And our customers can taste the difference.”

Mardi Gras King Cakes, which harken back to the story of the three kings who paid homage to the newly born Jesus, are a staple of Carnival and have been sold at The Bakeshop since the year it opened. “I opened The Bakeshop in 2010 with the intent of sharing some of my favorite sandwiches and desserts — I love dessert! — and have been successfully selling them for the past almost 15 years,” Nickerson said. “I am always excited to make Mardi Gras King Cakes as they are whimsical, delicious, and, of course, have a baby inside!”

According to Mardi Gras tradition, the lucky individual who finds the tiny figurine hidden in the bread is considered king or queen for the day and is encouraged to provide a cake for the following year’s festivities, host a party, or otherwise perpetuate the revelry.

“Mardi Gras King Cakes are sweet and fun to make,” Nickerson said about the treats, which are said to have originated in France and made their way to New Orleans in the late 19th century. “They are made with our sweet bread recipe, spread with our cinnamon butter, rolled and then formed into a circle or ring. As we roll them, we place the plastic baby in the bread. Next comes a coating of glaze and then the fun part — alternate colors of purple, yellow and green sprinkles, which represent Mardi Gras season.” (According to historians, the colors used to decorate these Carnival confections signify justice, power and faith.) “The cakes are then boxed or placed on pastry trays, and we like to add a couple of Mardi Gras bead necklaces to help in the celebration.”

Mardi Gras is always the day before Ash Wednesday, offering believers one last chance to binge on rich foods before the beginning of the austere season of Lent, a 40-day period leading up to Easter Sunday that emphasizes abstinence, fasting and repentance.

Fat Tuesday, which this year falls on Feb. 13, is not surprisingly The Bakeshop on Kelley Street’s biggest day of Mardi Gras King Cake sales, “but we are willing and able to make them anytime for any celebration,” said Nickerson, adding, “Pre-ordering is recommended as we tend to run out quickly!” The Bakeshop will also open its doors on Tuesday, when it is normally closed, to keep up with the seasonal demand.

In addition to Mardi Gras King Cakes and other cakes of all kinds, the Manchester bake shop and cafe is well-known for its array of doughnuts, pies and pastries, as well as a savory menu featuring quiche, soups, chili, and sandwiches served on their own freshly baked bread.

“A lot of my recipes were passed down from my grandmothers, mother, sister and aunts,” said Nickerson. “I’ve found that many people relate to them, as they are simple reminders of flavors and tastes from childhood and beyond. Also, most importantly, using ingredients that are high-quality and often come from local growers and producers makes having a dessert worth it. I always say, if you are going to have dessert, make sure it’s something made well and worth it!”

Nickerson readily admitted that “not everyone might know about the King Cakes.” However, she added, “the ones that do [know] or that try them [for the first time] always come back. It’s a celebration of sweetness and a way to … be a part of the Mardi Gras season.”

Mardi Gras King Cake
The Bakeshop on Kelley Street
171 Kelley St., Manchester
624-3500
thebakeshoponkelleystreet.com

Featured photo:King Cake. Courtesy Photo.

Try Amherst’s best at the Lions Club cookoff

Warm up on a chilly Friday night at Fire & Ice, the Amherst Lions Club’s 8th annual chili cookoff and ice cream social. The event takes place Friday, Feb. 9, from 5 to 7 p.m. at Amherst Middle School.

Entrants will be serving 2 gallons of chili each in people’s choice, restaurant, and Lions Club categories. The chili is all you can eat until the slow cookers are empty.

“You go through the line and you can select as many different kinds of chilis as you want,” explained Amherst Lion Joan Ferguson. Each contestant has a number that is written on their bowls, so you can keep track of your favorites and go back for seconds if you wish.

A panel of judges will be grading the chilis on taste, smell, heat, creativity and presentation. The judges will select the winner for the restaurant and Lions Club categories, and give feedback on the people’s choice entries as well. However, attendees vote for the people’s choice winner. While people’s choice could theoretically be awarded to any category, in the history of the event an individual has always won people’s choice, said Ferguson.

This year’s judges will be Dan DeCourcey, Up in Your Grill owner and pitmaster; Amherst Police Chief Anthony Ciampoli, and local chili connoisseur Chad Camirand, described by Ferguson as having a “discriminating palate.”

Expect a wide variety of chilis, including some you may never have encountered before. There are usually traditional recipes, green chili, veggie, chicken and more, said Ferguson. One year, Cincinnati Chili, traditionally served over spaghetti, was a big hit. In 2020 two middle school students worked with their aunt to make a chili with great ingredients and spices and won people’s choice.

On the divisive debate of beans or no beans, Feguson said, “It’s about evenly divided — it really and truly is.”

The restaurant category this year will include an entry from previous winner Moulton’s Kitchen and Market. The Amherst Lions will be going head to head with the Bedford Lions for the best Lions Club chili, which no club has ever won consecutively.

Each winner will get a silver bowl trophy to keep until next year’s event, engraved with their name. They’ll also get a long-handled wooden spoon engraved with ‘Chili Master.’ And of course, they get to brag about having the best chili in town for a whole year.

The event will also include a make-your-own ice cream sundae bar, hot dogs, face painting, and a visit from Officer Berry — a yellow lab puppy who is Amherst Police Department’s new therapy dog. Weather permitting, there will also be ice skating and a bonfire at the school’s outdoor rink.

The Lions Club will also be providing free eye screenings, one of their philanthropic causes, and they’ll be raffling off a Napoleon Rogue propane grill.

“Winter is getting a little long in the tooth by February,” Ferguson said, so several years ago a member of the club came up with this event so the town could gather over a meal. “The community is able to get together on a cold winter’s night — there’s eating, there’s entertainment, there’s a lot of talking. It’s good to get everyone out of the house.”

If you want to try all the chilis, especially the crowd favorites, make sure you come early.

“Their Crockpots tend to empty out well before the two hours are up,” Ferguson said.

Fire & Ice Chili Cookoff and Ice Cream Social
When: Friday, Feb. 9, 5 to 7 p.m.
Where: Amherst Middle School, 14 Cross Road, Amherst
Tickets: $10 for adults, $6 for children 7 to 12, free for ages 6 and under. Families of four or more can buy a family ticket for $30. Purchase tickets at e-clubhouse.org/sites/amherstnh or at the door.

Featured photo: Last year’s chili cooks Irene Pyle (left) and granddaughter Charley Pyle will return to the Fire & Ice competition Feb. 9th at the Amherst Middle School.

NOFA winter conference fosters community

The Northeast Organic Farming Association of New Hampshire (NOFA-NH) will host its 22nd annual Winter Conference on Saturday, Feb. 10, at Southern New Hampshire University in Manchester. The event will include panel discussions, workshop sessions, awards and a keynote address by off-grid homesteader Philip Ackerman-Leist.

“As one of the founding chapters of the Northeast Organic Farming Association dating back to the early 1970s, NOFA-NH began with the hope of bringing together the organic community and building traction for the important work of sustainable agriculture in our state and region,” said event coordinator Kyle Jacoby. “The conference has taken on many shapes and sizes over the years, but some things remain the same. Every conference is filled with impactful workshops, local organizations and businesses, delicious food, a keynote address, and community bonding.”

According to Jacoby, the Winter Conference helps to foster the Granite State’s organic farming and gardening community, allowing participants to share knowledge, get energized, and support local, sustainable, healthy food.

“Every event is a place to continue learning and understanding organic practices, have discussions about our local food networks, connect with others in the community to discuss how to work together, recognize members of the community who are doing valuable work, and build enthusiasm for the work ahead,” Jacoby said.

NOFA-NH’s Winter Conference typically welcomes 200 to 300 people from throughout New Hampshire, Maine, Vermont and Massachusetts, Jacoby said. “This includes farmers, gardeners, nonprofit management, food distributors, politicians, students, educators and more. Members of this entire community convene at the Winter Conference because of the workshops that are offered, networking opportunities, and the chance to engage in important dialogue about the future of food in our state.”

Workshop topics will include growing techniques, business strategies, food systems, crop management, best practices for high tunnel construction, making tea from your garden, creating a diverse, inclusive and equitable food system in New Hampshire, policy and regulatory tools for small food producers, perfecting greenhouse tomatoes, and more. Sessions are geared toward farmers, gardeners, nonprofit professionals, educators, and community members interested in local food, sustainable agriculture, and cultivating community.

“The conference is also a perfect opportunity to learn new skills, develop important connections with local organizations and businesses, and recognize members of our community and the work they are doing,” Jacoby said.

This year’s keynote speaker is Philip Ackerman-Leist, author of A Precautionary Tale: How One Small Town Banned Pesticides, Preserved its Food Heritage, and Inspired a Movement and Rebuilding the Foodshed: How to Create Local, Sustainable, and Secure Food Systems.

“Philip has an incredible history of the past four decades exploring what it means to have a sustainable and equitable food system,” Jacoby said. “We are excited to hear the stories from his experiences with policy efforts for pesticide-free communities, ‘aha!’ moments in educational systems, innovative shifts in local supply chains, lessons in agritourism, and increased financial support for ecological stewardship.” Ackerman-Leist’s address will highlight some of his experiences collecting stories of food systems across the U.S. and abroad.

Involved with NOFA-NH for two years, Jacoby acknowledges the dedicated team, passionate volunteers, members, and supporters who work together toward a more local, just and sustainable food system.

“It is a joy to work with these people and celebrate the successes of our work,” Jacoby said. “You can see how gratifying that is at the Winter Conference when we present awards to members of our community to recognize the amazing work they are doing and have done. We certainly have challenges ahead but also so much to be proud of and grateful for.”

NOFA-NH annual Winter Conference
When: Saturday, Feb. 10
Where: Southern New Hampshire University, 2500 N. River Road, Manchester; check-in at dining center, workshops at Robert Frost Hall
Tickets: available on a sliding scale ranging from $20 (keynote only) to $125.
More: www.nofanh.org

Featured photo: Courtesy photo.