7:08 – Mitch Jeserich of Letters & Politics joins us for “Mondays with Mitch,” talking with Brian and Cat about the Trump administration dropping charges against Michael Flynn, what to expect — if anything — from another congressional stimulus during Covid-19, and the Black New Deal.
7:34 – A special COVID cooking lesson and interview with Chef Nelson German of Oakland restaurant alaMar, which just celebrated its sixth year. (See below for recipe!).
8:08 – Malkia Devich-Cyril (@culturejedi), lead founder and senior fellow at the Center for Media Justice, says the media isn’t asking the right questions about Tara Reade’s accusations against Democratic presumptive presidential nominee Joe Biden. Instead of trying to pick apart Reade’s story, Cyril says, journalists should be interrogating the system that led to U.S. voters having choose between two white men both accused of sexual misconduct.
8:34 – Twenty-eight-year-old Muslim congressional candidate in New Jersey Amani al-Khatahtbeh has faced racist attacks and even a death threat in her bid for office. Zahra Billoo (@ZahraBilloo), executive director of the San Francisco Bay Area chapter of the Council on American-Islamic Relations (CAIR), talks about Islamophobia under Trump and how community members can support al-Khatahtbeh.
8:50 – Muslims around the world are marking the holy month of Ramadan in the midst of the coronavirus pandemic. Some governments in Muslim-majority nations have clamped down, closing mosques and barring gatherings. Others have given in to popular pressure, leading to fears of a spike in Covid-19 cases. KPFA correspondent Rami Almeghari reports.
RECIPE: Nelson German’s black bean hummus served with curried yam (Serves 10, makes lots of leftovers)
- Red onion – 1
- Garlic – 12 cloves
- Green bell pepper – 1
- Cilantro – 1 bunch
- Canola oil – 1/2 cup
- Kosher salt – 1 tbsp
- Dry Black beans – 1.5lbs (Soak overnight if possible)
- Sofrito – 1/2 cup
- Soy sauce – 1/4 cup
- Tomato paste – 1/4 cup
- Veggie stock – 2qts
- Adobo seasoning – 2 Tbsp
- Cooked Black beans – 2 qts
- Tahini (sesame paste) – 2 Tbsp
- Pureed Chipotle – 1 Tbsp
- Limes – 3, zested & juiced
- Salt & pepper to taste
- Yam – 1 yam small diced
- Sofrito – 1 Tbsp
- Curry – 1.5 Tbsp
- Cumin – 1 tsp
- Brown sugar – 1 Tbsp
- Salt – 1 tsp (add more to taste)
- Black pepper to taste
- White wine or veggie stock for deglazing and slight pan braising – ½ cup
Rough chop all ingredients. Then blend everything together in a food processor until pureed.
In a sauce pan add 2 Tbsp of canola oil. Let it heat up at medium high. Add sofrito and sauté for 20 seconds until aromatics come through, then add beans. Stir fry for 30 seconds. Add soy sauce, also the stock, and bring to a boil. Add tomato paste, seasoning and mix well until paste is dissolved. Lower heat to medium low and cover. Let cook for 45 mins but gently stir every 10 mins. If after 45 mins it needs more time, add an extra 10 mins.
Make this while beans are still hot/warm. Just blend everything together in a food processor until pureed. Add a little stock to thin out if need be. Then pass through a chinois (fine strainer).
In a sauté pan at medium heat add, 1 Tbsp canola oil. Add sofrito and stir fry for 20 seconds. Bring up heat to medium high, then add yams, salt, brown sugar, and sauté for 1 minute. Deglaze with the wine or stock, add curry and cumin. Lower heat to medium low, cover and let fully cook for 2 to 3 mins. Once cooked, let cool on a sheet pan, then refrigerate.
Plate hummus in a semi deep bowl, spoon around the curried yams in a circular motion. Then garnish with thinly sliced cilantro.
Photo of Trump for this episode by David Shankbone, photo of Biden by Gabe Skidmore.