Planting Along the Niger River
1818 Drawning by T.E. Bowdich Esq and Engraved by R. Havell & Son, depicts the annual yam festival in Ghana in which a Ashanti King, his warriors, dancers, musicians, officers of the foreign mission, and commoners attend. The King sits underneath the state umbrella, which is bright red, topped by a golden elephant, and flanked by the flags of Great Britain, Holland, and Denmark. The children of the nobility sit at the King's feet, waving elephant tails. A procession of dancers approaches the King; those at the front beat skulls decorated with thyme. In the background, Odumata, an aged aristocrat, is being carried in the state hammock. At the extreme left, a group of captains dance in a circle, firing their guns. At the far right, a group of Moors watch the festivities. Closer to the center, officers of the mission can be seen. Their linguists sit in front of them; their soldiers and servants stand behind them. John Murray Publisher, London.
Along the Niger River kingdoms contributed an abundance of palm wine and game to a yearly yam planting festival. We know that the inhabitants of the city of Accra, in the Kingdom of Ghana, commonly hunted and prepared wild hare.
Wild Hare in Tomato Sauce
Ingredients
1 young rabbit, cup of
Flour for dredging
Salt and black pepper to taste
Bacon fat
4 scallions with tops, cut up
2 gloves garlic, crushed
Sprig Fresh parsley
4 tbs. Butter
2 tbs. Worcestershire sauce
2 cups tomato juice
½ cup milk
1 tsp. sweet basil
Method
Roll rabbit pieces in flour seasoned with salt and pepper. Brown in bacon fat. Make a sauce with sliced scallions, crushed garlic, parsley, butter, salt, Worcestershire sauce, tomato juice, milk, and basil, Pour over the rabbit while still hot. Cook 2 hours in a covered pan, remove lid and cook 15 to 20 minutes, reducing the sauce. You can thicken sauce with a little cornmeal mixed in water if it is thin.
