Recipe Submitted by: Corlissa Flynn
1.5 C Soy Sauce
.75 C Sugar
1 Tbsp Mustard
1 Tbsp Ginger
2 C Onions, Sliced
3 Cloves garlic, Sliced
.75 C Oil
.75 Water
This is a scaled back version that Aunt Betty Shade gave me. The original called for like 12 cups of soya sauce.
You’re currently reading “ICA Marinade,” an entry on An ICAer's Guide To "Fine Dining"
3.16.10 / 11pm
Is this the recipe that goes with that yummy rice and meat meal that was often served at banquets or on special Sundays?
3.17.10 / 12am
Yes, I believe this is accurate, but I will ask around to make sure.
As any former ICAer knows, the ICA world revolved around the dining hall (or the park/gymnasium). As the years fade and dull the senses of our ICA years we begin to question the very emotion of contempt and scorn we may have had for the revolving repetoire of our beloved Dining Hall.
This blog has been created to add the joyous (once thought to be *blech*) culinary memories back into our daily lives. Whether we opt to create them to *torment our children* or simply to bring a slice of ICA back into our lives, we bring you the recipes that once invoked dread into the hearts of all ICAers, even if we secretly loved every morsel.
This blog is not solely for ICA food, if you have recipes from West Africa in general that other ICAers might enjoy, feel free to email them to dolphinraver at gmail dot com and I will happily add them to the growing list! All recipes will be credited where possible. If I missed an appropriate credit, please let me know I will gladly correct it.
Sincerely,
India Baker (Boothman at ICA)
2 Comments
Jump to comment form | comment rss [?] | trackback uri [?]