One of the greatest joys of a nomadic life has been the privilege of delving into other customs and cultures, including cuisines. That being said, there are times when any of those three C’s might leave a rancid taste, but therein lies the fascination of travel.
Memories of an early childhood in Nigeria are hazy – sometimes jogged by a photograph or a smell, and sometimes a dish. I do remember disliking ‘fufu’, which our Sudanese cook would make as an accompaniment to casseroles or soups. In most of West Africa fufu / foofoo / foufou is any pounded, or combination, of meal, such as cassava, plantains or yam, which is then rolled into balls and boiled. However, in Nigeria, only fermented cassava is used thereby producing a thicker consistency to their fufu, or akpu. It is a gluggy, stick-to-the-roof-of-your-mouth, kind of dish which probably accounts for my aversion to porridge. And communion wafers.
As childhood progressed Singapore and Malaysia became my playground, and with that came an introduction to Asian food—a cuisine that proved far more to my liking. As an adult, and by then with our own children, sitting on the roadside or beachfront in Singapore, memories became reawakened as we watched a stall-holder crouch over a brazier, alternating fanning the charcoal flames with turning sizzling sticks of satay. The aromatic scents rising in a swirl of smoke as he brushed more seasoned oil over the chicken or beef.
Now living in rural Cambridgeshire, those heady experiences seem a long way off and so, every now and then, I will try to recreate the warmth of both the place and flavours of my youth. Satay is not a complicated dish, although a quick skim of a recipe will, at first, appear daunting – a teaspoon of this, a teaspoon of that – but as I grind and mix cumin, coriander, turmeric, cinnamon and garlic with a handful of roasted peanuts, the aromas transport me back in time. Sometimes I will replace coriander leaves with the seed from the same plant. The smooshed leaves give up a citrusy scent, whilst the seeds smell toasty and sweet. Mixed with the aniseed fragrance of cumin, the fruity pepperyness of cinnamon and the pungency of garlic, the tantalising colours of Asia rise to merge with my memories. Adding vegetable and sesame oil, then sweet chilli sauce, to the spices and slathering it over slivers of chicken to be skewered onto bamboo sticks, the essence of childhood is complete as the kitchen is filled with scents of the Orient.
But the sensory delights of satay would not be complete without the traditional accompaniment of kuah kacang, or peanut sauce. This time it is a cup of this and cup of that, plus a smidge of galangal—that spice closely related to ginger, then lemon grass, the tanginess of tamarind and a couple of tablespoons of palm sugar.
The latter is not always easy to find and, over the years, I have come to know that cane sugar is no substitute for the viscous sap of the palm tree. But, if I can be bothered, a mixture of brown sugar, molasses and date sugar comes close to the real thing. A Canadian friend once assured me that maple syrup is an adequate replacement for date sugar but I can’t attest to that.
As I squeeze a little lime juice then dip my satay into the kuah kacang, stab a piece of cooling cucumber, again the flavours of Asia merge with snapshots of my past. All that’s missing is a Tiger beer, oh yes, and the sun!