Tonight one of the book clubs I attend will be meeting at my house. We are reading “The Last Storyteller” by Delaney, an Irish writer. I decided to prepare an Irish meal. We are beginning with Pea Soup. According to Darina Allen (“Irish Traditional Cooking”), peas may have been in Ireland as early as the seventh and eight centuries as there is a reference to peas in the Brebon laws tract Bretha De’in Che’cht. It is also evident that pea pottage was widespread by 1700 and had replaced bread in the diet of the communities settled by the Anglo-Normans from the twelfth century onward. So we begin with Pea Soup. Then I am making Shepherd’s Pie (and I cooked a roast and minced the meat myself). And again according to Darina Allen, in Ireland the pie is most often made with beef despite its name. There will be a side dish of cooked creamed kale with toasted bread and Irish butter. For desert I have made Aunt Florence’s Orange Cake.
Food is a dominant part of culture. To know its people, one must understand the food and how it is served. In the past when I had international guests or students over to the house for dinner, I tried making their food thinking they would be more comfortable eating food they recognized. I was wrong, the food I made was decent but not food they recognized. They wanted to experience my food, my Southern food. I began fixing shrimp and grits, collard greens, black eyed peas with chow chow and homemade buttermilk biscuits. My guests were delighted. I finished the meal with pecan pie or banana pudding and everyone went home happy.
As I leave for Ireland, I may have the chance to cook for Irish guests or English guests. Luckily I know how to cook these dishes without the recipes but I may have to leave out the grits…I am not taking them with me and there is no substitute. Really, there is no substitute.
Leara Rhodes 