Subject: Benne Wafers
From: Unicorn (unicorn@indenial.com)
Date: Mon Sep 03 2001 - 02:25:25 EDT
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F O O D F U N N Y
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Here's another from reader Ethelu:
Six months after the waiter died, his widow went to see a medium, who
promised she would contact the dead man. During the seance, the widow
was sure she saw her husband standing in the corner, dressed in his
waiter's outfit. "Arnold!" she cried. "Come closer and speak to
me!"
A hoarse voice from the corner wailed, "I can't. It's not my table."
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T O D A Y ' S R E C I P E
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This week we visit one of my favorite regional cuisines of the United
States - the Low-Country of the Carolinas and Georgia. This part of
the country is rich in history, being one of the first settled by
early European colonists, and in ethnic influences, with contributions
from English, Dutch, German, and French immigrants mingled with the
language and cooking traditions of African slaves.
"Benne" is the word for sesame seeds in Gullah, the language still
spoken by ancestors of slaves along the coast and on off-shore islands
in the Carolinas and northern Georgia, and is probably of Mandingo
origin. These wafers are a traditional treat in Charleston, where
they can be bought every gift shop and vendor's stall in the historic
City Market.
Benne Wafers
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) salt
Cayenne pepper to taste
3/4 cup (180 ml) vegetable shortening
1/4 cup (60 ml) (approx.) ice water
1 cup (250 ml) lightly toasted sesame seeds
Combine the flour, salt, and cayenne pepper in a mixing bowl. Cut in
the shortening and add enough ice water to form a dough similar to pie
pastry. Stir in the sesame seeds. Roll the dough very thin and cut
into small rounds, about 1 inch (2.5 cm) in diameter. Place on a
baking sheet and bake in a preheated 300F (150C) oven until crisp, 20
to 30 minutes. Makes 3 to 4 dozen.
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