I’ve been quite busy the past few days helping with organising a dinner and jazz concert put on by the Cercle Occitan in our village. With very little knowledge of New Orleans among members of the group we created our version of a suitable dinner for almost 100 people. Lo Jardinièr and I made the first course: accras (salt cod fritters) with sauce made from mayonnaise, paprika, capers, chopped olives and parsley, served with red bean, green pepper and sweet corn salad. Marie-Jo and a huge number of helpers made colombo, chicken in spicy tomato sauce with rice. I’m sure some of my readers here will know a lot more about this cuisine than I do and may find the menu inauthentic, but everyone enjoyed the food and the music, by Ray the only one of us who has been to New Orleans, was even better.
The food Lo Jardinièr and I prepared was simple but the quantities meant that we seemed to be chopping and frying most of the day.
Ready to serve!