Thursday, October 22, 2020

Ella Banka

Ella Banka is a junior studying English at Duke University. She loves experiencing culture shock, learning new languages and interviewing strangers. She hopes to win a Pulitzer someday.

Fatna Aya Bakes Bread

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Break of dawn in the Sbaa Rouadi Commune—less than fifteen minutes away from the bustling city life of Fes, Morocco. It is cold, dark outside, and

Fatna Aya is in her barren cement-walled kitchen, kneading dough for bread. This is Fatna at dawn every day; it is the rhythm and repetition of her rural life.

Prayer; dough; washing dishes from the previous day. Milking the cow; baking the bread; serving breakfast—mint tea and warm hobz.

Lunch is served with hobz.

Dinner is served with hobz.

Hobz is often used as a utensil when there are none; you can dip it in lubia and scoop the beans with ease.

Spicy Business

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by ELLA BANKA

To sit around a table and share a tajine with a Moroccan family is to take a journey through generations of gatherings, festivities and recipes. The secret to such rich, sumptuous dishes is the oodles of spices and dried herbs that every woman hoards in her kitchen cupboards.

“Nothing tastes better than Moroccan cuisine,” declares Mohammed Hmidi, a young man who works at a nameless spice store in the souk. For over 70 years, his family has proudly served the community in the old medina of Rabat. Western products line the stalls of the open-air market while the essence of traditional Maghreb lingers in the pungent aroma wafting through the air; shawarma…snails…sheep’s head.

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