Easter Series: Food and African and African American Religion Part 2

Wild Hare in Tomato Sauce

Before Africans arrived in colonial America, they had a well-developed religious life that included “iconic foods served in ritualistic ways.” The argument here is that there are several keys to understanding the religious rituals that survived the African slave trade and that would shape how African-American would eventually celebrate religious holidays like Easter. First, West African religions honored and acknowledged God and the community’s relationship to the spiritual world in everyday activities and on special occasions. Second, Africans held a belief that an honorable person showed reverence to God, community leaders, friends, and family through the use of music and food. As a result, West African ancestors incorporated music and food into their religious rituals and celebrations. Examples from different parts of West Africa and during different centuries illustrate this. We’ve already talked about the importance of poultry but other foods also proved central to special occasions in African societies. An English naval officer and explorer, William Allen, observed that just before the planting of yams, villagers along the Niger River contributed an abundance of palm wine and game to a yearly yam planting festival; the inhabitants of the city of Accra, in the Kingdom of Ghana, commonly hunted and prepared wild hare. Here is a rabbit recipe from my book Hog and Hominy http://cup.columbia.edu/book/978-0-231-14638-8/hog-and-hominy/webFeatures.


Wild Hare in Tomato Sauce
Ingredients
1 young rabbit, cup of
Flour for dredging
Salt and black pepper to taste
Bacon fat
4 scallions with tops, cut up
2 gloves garlic, crushed
Sprig Fresh parsley
4 tbs. Butter
2 tbs. Worcestershire sauce
2 cups tomato juice
½ cup milk
1 tsp. sweet basil

Method
Roll rabbit pieces in flour seasoned with salt and pepper. Brown in bacon fat. Make a sauce with sliced scallions, crushed garlic, parsley, butter, salt, Worcestershire sauce, tomato juice, milk, and basil, Pour over the rabbit while still hot. Cook 2 hours in a covered pan, remove lid and cook 15 to 20 minutes, reducing the sauce. You can thicken sauce with a little cornmeal mixed in water if it is thin.