Maasai shield book completed
A lesson in making Sonoran flan, from a master
After working in Sonora, Mexico's remote Sierra Aconchi for four days on a biological survey, we decided to spend a night at La Posada del Río in Banámichi, a picturesque colonial town along the Río Sonora. Lovingly restored but decorated in bright modern colors, with a tropical plant-filled courtyard and antiques from around the world, it is truly a treasure. But the real treasure is the staff: friendly and helpful, everyone we met made us feel like we were guests in a home rather than a hotel. Chuyita Ruiz is the cook, and she prepared delicious Sonoran specialties such as tortilla soup, carne asada, machaca and eggs, and flan chiltepín. The latter, a classic Spanish custard but spiced with locally grown wild chiles, was out of this world, and we expressed our opinion vociferously. The next morning, Chuyita invited us to the kitchen for an impromptu lesson. Experiences like this are why we love to travel.
To make the caramel, add 1 cup sugar to heavy pan and stir constantly over medium-high heat.
The sugar starts to melt and caramelize. Keep stirring so it does not burn.
Continue stirring until rich, dark caramel-brown.
Carefully pour the hot caramel into the tin mould, swirling to coat the whole inside. Careful, the molten sugar sticks and burns skin very badly (notice how Chuyita is holding the tin as she swirls it, keeping her hands well away from any drips). The mould is a Christmas cookie tin with a lid.
Prepared mould, set to cool while the batter is made.
Mix the batter in a blender: 1 can evaporated milk, 1 small can sweetened condensed milk, 8 oz. cream, 4 eggs, 1 t. vanilla. Add flavoring or not. Chuyita made one with chiltepines (very hot wild chiles, a specialty of the Río Sonora region) about 10 crushed finely; or a tablespoon of instant coffee. (If you prefer not to used canned milks, you can use whole milk and eggs: Add 2 cups milk and salt to a medium saucepan over medium heat. Bring milk to a brief simmer. Do not let the milk come to a boil. Remove from heat. In a mixing bowl combine 6 eggs, 1/3 cup sugar and 1 tsp. vanilla and beat well, until light and foamy. Add milk to the egg mixture, whisk continually.)
Pour the batter on top of the caramel.
Place the lidded tin in a simmering water bath.
Cook in the water bath for 45 minutes.
Fresh from the water bath. Let cool a bit before inverting.
Place a pie plate over the tin and invert.
Voilá—the inverted flan with the caramel coating on top. A flan chiltepín "muy rica," courtesy Chuyita Ruiz and La Posada del Río Hotel, Banámichi, Sonora, Mexico.
New video: Maasai shield project
Blood & Leather: Re-creating the Maasai war shield in 2012 from ConserVentures on Vimeo.
This video documents the first making of authentic Maasai war shields in 50 years (there is also a Maa language voiceover version here, vimeo.com/70596349). In October 2012 Jonathan and I volunteered as photographers and videographers, producing the video for the community; funding was provided by the generous donors of our charity, ConserVentures.
The project sprang from within the Okiramatian community of southern Kenya, and is a global collaboration. The Maasai people of the region, through SORALO (South Rift Association of Land Owners), are building a natural and cultural heritage conservation program with funding and assistance from individuals, businesses, and non-governmental organizations in Kenya, North America, and Europe. The shield workshop featured in this video is one of several cultural preservation projects in this Maasai renaissance. By recording the knowledge of the elders, the goal is to inspire the next generations to retain and rekindle pride through cultural knowledge.
We are also producing a 115-page book and posters to return to the community for their November 2013 Maasai Cultural Heritage Festival. Just now finalizing the materials, after having to re-do the videos when we had trouble securing use rights for the original music we had wanted to use. But we love the new version—a big "thank you" goes out to Steve Amis and Marc Johnston, who donated the use of their gorgeous music from the documentary "Through Maasailand,"and to the Environmental Club and Maasai Music Project, of Cincinnati's Westlake Schools, a kid-to-kid collaboration featuring youth from the Olkiramatian community where the shield project took place.