Civil Rights
Movements, leaders, victories and the continuing fight for equality.
q2K BHP
Black History Portal
THE BHP WIRE —
HIDDEN TRUTHS
What's New!
Explore the people, places, events, achievements, struggles and stories that shaped our journey.
Movements, leaders, victories and the continuing fight for equality.
Innovation, patents, science, technology and world-changing contributions.
Pioneers, champions, Negro Leagues, records, activism and excellence.
Meet the people whose lives, choices and achievements shaped the journey.
Black towns, communities, institutions and places where history happened.
Moments that changed communities, movements, institutions and the nation.
Wilmington, North Carolina once had a thriving Black middle class and an elected interracial government. In 1898 white supremacists used violence to overthrow that government, kill Black residents and drive many others from the city.
MORE →Reflects the personal views, recollections, and perspective of the author, Mike Davis.
This is a personal recollection on the Move fire on May 13, 1985
 | |
| Type | Side dish or main course |
|---|---|
| Place of origin | Netherlands |
| Main ingredients | Potatoes, various vegetables and/or fruit |
| Variations | Hutspot, wortelstoemp |
Stamppot (Dutch: [ˈstɑmpɔt] ⓘ; lit. 'mash pot') is a traditional Dutch dish made from a combination of potatoes mashed with one or several vegetables and typically garnished with sausages.
These vegetable pairings traditionally include sauerkraut, endive, spinach, kale, turnip greens, or carrot and onion (the combination of the latter two is known as hutspot in the Netherlands and as wortelstoemp in Belgium). Leafy greens, such as endive, may be left raw and added to the potatoes only at the mashing stage.[1] Some less common regional varieties of stamppot are made with fruit and potatoes, such as blauwe bliksem 'blue lightning', made with pears, and hete bliksem 'hot lightning', made with sweet apples.[2] Pineapple may also be included in sauerkraut[3] or endive stamppot.[1] In recent years, variations on the traditional stamppot have become more popular with ingredients such as rocket, leeks, beets, sweet potato, or mushrooms. Sometimes, fish is used as an ingredient in stamppot as well. Stamppot is primarily a cold-weather dish.[2]
Stamppot is usually served with sausage (in the Netherlands often smoked, in Belgium more often fried), julienned bacon, or stewed meat. Other accompaniments include cheese, gherkins, mustard, and pickled onions.[1][2]
Prepared stamppot can be purchased from shops and supermarkets. It can also be ordered in cafe-style restaurants, but recent, stricter regulations on allowed foods in taverns versus restaurants have limited the custom of offering simple dishes in many Belgian pubs.[4]
The origin of stamppot is unknown, although legend attributes the invention of hutspot to the 1574 Siege of Leiden.[5] Using raw leafy vegetables instead of cooking them with the potatoes has not been dated to earlier than 1940.[6]
There are two methods of preparing stamppot, the first being the more modern form:
Lardons (spekjes) are often added for flavoring. It is also common to make a small hole in the top of the mix on the plate and fill it with gravy, known in Dutch as a kuiltje jus 'little gravy pit'.[7]
| Baked or roasted |
| ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Boiled | |||||||||
| Bread | |||||||||
| Dumplings |
| ||||||||
| Fried |
| ||||||||
| Mashed | |||||||||
| Pies |
| ||||||||
| Salads | |||||||||
| Sandwiches and wraps |
| ||||||||
| Soups | |||||||||
| Stews and curries | |||||||||
| Other | |||||||||
Source: Wikipedia. Article content is retrieved live through the MediaWiki API.
Stamppot (Dutch: [ˈstɑmpɔt] ; lit. 'mash pot') is a traditional Dutch dish made from a combination of potatoes mashed with one or several vegetables and typically garnished with sausages.
Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location on the fertile Rhine–Meuse–Scheldt delta at the North Sea, giving rise to fishing, farming, and overseas trade. Due to the availability of water and flat grassland, the Dutch diet contains many dairy products such as butter and cheese. The court of the Burgundian Netherlands enriched the cuisine of the elite in the Low Countries in the 15th and 16th century, a process continued in the 17th and 18th centuries thanks to colonial trade. At this time, the Dutch ruled the spice trade, played a pivotal role in the global spread of coffee, and started the modern era of chocolate by developing the Dutch process of first removing fat from cocoa beans using a hydraulic press, creating cocoa powder, and then alkalizing it to make it less acidic and more palatable. In the late 19th and early 20th centuries, Dutch food and food production was designed to be more efficient, an effort so successful that the country became the world's second-largest exporter of agricultural products by value behind the United States. It gave the Dutch the reputation of being the feeders of the world, but Dutch food, such as stamppot, of having a bland taste. However, influenced by the eating culture of its colonies (particularly Indonesian cuisine), and later by globalization, there is a renewed focus on taste, which is also reflected in the 119 Michelin-starred restaurants in the country. Dutch cuisine can traditionally be divided in three regions. The northeast of the country is known for its meats and sausages (rookworst, metworst) and heavy rye bread, the west for fish (smoked eel, soused herring, kibbeling, mussels), spirits (jenever) and dairy-based products (stroopwafel, boerenkaas), and the south for stews (hachée), fruit products and pastry (Limburgse vlaai, apple butter, bossche bol). A peculiar characteristic for Dutch breakfast and lunch is the sweet bread toppings such as hagelslag, vlokken, and muisjes, and the Dutch are the highest consumers of liquorice in the world.
Rookworst (Dutch pronunciation: [ˈroːkʋɔrst] ; smoked sausage) or Gelderse rookworst is a type of Dutch sausage in which ground meat is mixed with spices and salt and stuffed into a casing. Having the shape of a ring bologna, it is common in the Netherlands and is also exported to Great Britain. The basis for Gelderse rookworst is metworst, or lean pork. Traditionally, rookworst is made with pork, stuffed in a small pig intestine and smoked over smouldering chips of oak and beechwood. This traditional rookworst is usually sold in butcher shops. It is assumed that rookworst from the province of Gelderland started to make waves in the Netherlands in the eighteenth century. The cookbook De Volmaakte Gelderse Keuken-Meid (1756) gives detailed instructions on how to use oak or beech wood to smoke sausage in the chimney or smoking room. Gelderland, the only province that had ample access to such wood, became most famous for its smoked sausage. Around 1900, almost every farmer smoked his own slaughter in the chimney. There were also many pig farms in the province at the time. Originally, rookworst was made in November, because that was the slaughter month; coincidentally, November was also the harvest month of kale, so the two were often eaten together. This perennially served dish is a traditional ingredient in the stamppot and remains extremely well-known. It is nowadays also eaten as a snack with mustard. Every year, the best rookworst of the Netherlands is selected during a contest held in the city of Arnhem in Gelderland. Most rookworst sold in supermarkets is mass-produced in factories and is not smoked, but has smoke aromatics added to give the characteristic flavour. Glucono-delta-lactone is added to lower the pH and add to shelf life, and the intestine is replaced by bovine collagen. Unox is a major producer of rookworst. In recent years, beef- and chicken-based rookworst is also available in most Dutch supermarkets. There are two types of rookworst: The most common form of rookworst is a cooked sausage, sold in a vacuum pack. As this sausage leaves the factory already cooked, it is shelf-stable for weeks, and only needs to be reheated. Raw rookworst—also known as crafted, old-fashioned or butchers' rookworst—contains raw meats, and has to be prepared properly. Often this type of rookworst still uses natural intestine for the casing instead of bovine collagen. As the meat is raw, this type must be cooked before it can be safely eaten. A common method is to simmer the rookworst. A recipe from a Dutch cookbook of 1940 gives the proportions of ground meat as four parts of pork to three parts of veal and three parts of bacon. The mixture is salted and saltpeter, sugar and nutmeg are added before the meat is forced into pig intestines. The sausages are air-dried at 12 to 15 degrees C and then smoked at 18 to 20 degrees C. Rookworst is consumed extremely often in the Netherlands. Every year—especially in and around winter—the Dutch eat about 50 to 60 million smoked sausages. The Dutch supermarket chain HEMA sells as many as 10 million rookworst per year.
A braadworst (Dutch pronunciation: [ˈbraːtʋɔrst] ) or verse worst is a large Dutch sausage, most often composed of pork for its meat to fat ratio, although beef or veal can be used too. The meat is spiced with pepper and nutmeg, but other spices and herbs such as cloves, sage, fennel seed, coriander seed, or juniper berries can be used in addition. Along with rookworst it is the most common sausage served along most varieties of stamppot but is eaten with other dishes as well and can be found throughout the Netherlands and Flanders. The name braadworst is Dutch for roast sausage, whereas verse worst simply means fresh sausage (as opposed to dried or cured sausages). Typically the sausage is pan fried with a large complement of butter, though during the summertime it is not uncommon to see the sausage on a barbecue. In the Dutch language the name braadworst is occasionally used for the German Bratwurst as well, though the sausages involved are very different. Bratwursts are also referred to by their native name or are called Duitse braadworst which means German braadworst. The Dutch verse worst or braadworst is the direct ancestor of the internationally more known Afrikaner boerewors, to which it still bears great resemblance.
Before the 1921 destruction of Tulsa’s Greenwood District, Black residents had created a remarkable center of business and community life. The district included stores, professional offices, entertainment venues and homes owned by Black citizens. Understanding Greenwood means learning what was built—not only what was burned.
MORE →Mae Jemison, aboard Space Shuttle Endeavour in 1992.
