A Recipe Steeped in Tradition
Summer’s Broth is more than just a dish; it’s a piece of Teresa’s heritage. The recipe, passed down from her mother, combines a variety of fresh, summer vegetables that evoke memories of the warm, bountiful season. The dish’s name, chosen during the competitions, reflects the seasonality of its ingredients, all of which are typically found in summer. But for Teresa, it’s also a dish that brings back fond memories of her mother, who taught her the importance of cooking with love and respect for nature’s bounty.
The Ingredients of Summer’s Broth
The simplicity of Summer’s Broth is one of its most striking features. The ingredients are humble, yet when combined, they create a dish that is both nourishing and flavorful. The dish includes:
Buffalo or Beef with bones: 200-300gms of meat with bones, providing a rich, hearty base for the broth.
Pumpkin: One small-sized pumpkin adds a touch of sweetness and color.
Pumpkin leaves: 4-5 leaves, bringing a subtle, earthy flavor.
Bitter balls: A handful, offering a slight bitterness that balances the sweetness of the pumpkin.
Fresh bamboo shoots: 50gms for a delicate crunch.
French beans or any beans: 50gms, adding texture and nutrition.
Squash (Chayote): One large squash, giving the broth a creamy texture.
Napi in Mao (Basil): Adds a fragrant, herbal note.
Kopfiipro in Mao (Allium Chinese): 5-6 pieces for a mild onion-like flavor.
Ginger leaves: 3-4 leaves for a hint of warmth.
Salted spring water: One cup, enhancing the natural flavors of the ingredients.
Salt: To taste, bringing all the flavors together.
The Cooking Process
The method for preparing Summer’s Broth is straightforward, reflecting the rustic charm of traditional cooking.
Boiling the Broth: The process begins by boiling salted spring water with regular water and salt, creating a flavorful base.
Cooking the Meat: The meat and bones are added next, simmered to extract their rich flavors.
Adding Vegetables: The cleaned and peeled squash, bamboo shoots, and pumpkin are added to the pot, cooking until the squash is soft.
Final Ingredients: Beans, bitter balls, and pumpkin leaves are added next, cooked for another 5-8 minutes until tender.
Aromatic Finish: The dish is finished with crushed kopfiipro, ginger leaves, and basil, which are added before covering the pot for five minutes. This allows the aromatic herbs to infuse the broth without losing their vibrant color.
Serving: Once done, the lid is removed to preserve the green color of the vegetables, and the broth is served warm, accompanied by rice and chutney.
A Winning Dish
The success of Summer’s Broth in the SheChef and Sangaichef competitions is a testament to Teresa’s ability to honor her roots while showcasing her culinary skills. The dish stood out not only for its flavors but for the story it told—a story of a daughter paying homage to her mother through the universal language of food.
Summer’s Broth is more than just a recipe; it’s a celebration of tradition, family, and the vibrant flavors of summer. Chef Athini Teresa Obou has not only created a dish that won her accolades but also one that keeps her mother’s memory alive with every simmering pot.
