Sunday, 29 January 2012

More Rada Music

It's our one year anniversary of the journey to the family reunion in August. Check out our new edition of Rada Empress singing.

Rada Empress1

Tuesday, 17 January 2012

Felix Roberts

Karry Mckenzie thank you for posting a photo of your Dad, Felix Roberts. Felix is the son of Matthew and grandson of Pappy (one of Robert Antoine/Abojevi Zahwenu's children). He's a healthy 82 year old. Looking forward to seeing him in August.

Wednesday, 11 January 2012

Anniversary of Ogoun Kwe

This is a little late, but the ogoun kwe (altar) is now 51 years old. Ogoun is the god of war and armor, iron and metalworking, wisdom and fire, and is associated with St. James. It was built on January 1, 1960 by Uncle Sedley, the hubono at the time.

Tuesday, 10 January 2012

Traditional Day in Benin Today

Today in Benin is a national celebration day in honor of the traditional religion, vodun. There are many ceremonies held where thousands gather. The peak of the ceremony is a procession of the whole population, all dressed traditionally and walking to the beach in honour of all the African souls who were taken on board to the New World from there. The procession also honours all the voodoo deities living in the ocean waters and in particular Mami Wata. So our own Abojevi Zahwenu was honoured in Benin today!

Sunday, 8 January 2012

Antoine Black Eye Peas Accra

Here's a recipe for Black Eye Peas Accra, on of the favourites of the Rada feast, by Deborah Superville,
Antoine Black Eye Peas Accra

1 lb dry black eye peas
Black pepper
Onion/chive/green onion
Oil to deep fry

Put peas in bowl and cover with cold water. Soak overnight. Use your fingers take the eye and skin off peas. (You can rub the peas in your hand to help remove the skin.)

Use a food mill/ food processor to grind the peas and onion together. (If using a food processor use as little water as possible.)

Beat the ground peas with a wooden sppon until fluffy, add salt and black pepper.

Heat oil in pan. Spoon the ground peas into heated oil. Fry using medium heat until golden brown.

D. Superville
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