Yesterday I talk about puddings as Christmas time holiday dishes highlighting banana pudding. Let me back today and discuss rice pudding a bit more. In my book Hog and Hominy non available in paper back http://cup.columbia.edu/book/978-0-231-14638-8/hog-and-hominy, I talk a great deal about rice and African culinary culture. West Africans groups between Cape Verde and the Gold Coast cultivated so much rice that they became known as the people of the Rice Coast. Explorer Joseph Hawkins observed that in addition to a few other culinary delights and palm wine, if the Igbo “possess[ed] rice . . . a few goats or sheep, to afford them occasionally milk . . . they enjoy consummate happiness.” We also know that the Mande along the Gambia River made a type of cornmeal-based pudding made with milk and water called nealing, which was perhaps first made with millet. Traveler Mongo Park tells us that, during lean times, the Mande also ate “a pleasant gruel called fondi” for breakfast made from foraged berries, millet, or couscous. Both nealing and fondi seem like the precursors of rice puddings and custards made so popular by enslaved cooks on Carolina rice plantations.
Here’s a Carolina rice pudding recipe for the Christmas holiday season:
http://www.carolinagoldricefoundation.org/recipes/rice_pudding/rice_pudding.html
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