Fascination with Flânerie

In my position as a professional flâneur, I sometimes stumble across interesting stuff. A life of loafing can be informative, illuminating, instructive, and entertaining.

For example, I watched a YouTube video a few days ago (more than one, actually, but one in particular stood out); it is entitled “How to Make Fufu & Light Soup with Peanut & Goat.” It is home-movie quality, with the narrator (talking with a very strong British accent) while his mother, who has what I gather is a Ghanaian accent, tells him how to make the soup. Aside from the video, the description includes a full listing of the ingredients:

  • Onions
  • Scotch bonnet peppers
  • Jumbo cube seasoning
  • Garlic granules
  • Pig tail
  • Rib of goat meat
  • Dried Catfish
  • Fresh sea bass (or tilapia)
  • Tomato puree
  • Lamb intestines
  • Peanut butter
  • Ginger
  • One Liver (of any kind)
  • Lobster and enoki mushrooms

As I was watching the video, it was interesting to hear the guy’s comments during the process: “this is stinky,” “the soup is going through puberty,” “we’re leading it to adulthood.”

I am relatively certain I would be unable to buy all the ingredients for Fufu & Light Soup with Peanut & Goat in Hot Springs.  Their availability in Little Rock might be a bit iffy. The only thing about the list of ingredients that really stumped me was the Jumbo Cube. Thanks to Google, though, I found them. The thing is, the guy’s video does not explain what kind of Jumbo Cube he’s using.  According to the Jumbo website, the company makes several versions of (what I believe to be soup stock) cubes: shrimp, onions-spices, chicken, tomato, and a “generic” Jumbo cube (which may be what the guy is using).

I learned, through a bit more reading, that Jumbo debuted in the late 1970s in Sierra Leone.  According to one source I found, Nestlé produces Jumbo cubes in Côte d’Ivoire (and perhaps other places).

Until I realized Jumbo has U.S. distribution through A& K Global Foods Inc. in Maryland, I figured it would be impossible for me to get my hands on some.  I found a phone number (202-521-1493) which I will try tomorrow.  I suspect there are plenty of alternatives to the products made by the Jumbo brand, but I tend to want to use the stuff used by the originators of the recipe.  Incidentally, the guy in the video probably bought his Jumbo from a U.K. source; Jumbo does have U.K. distribution.

The other challenging elements of the recipe (which is not really a recipe; it’s more of an ingredient list with modest guidance as to amounts) are the dried catfish, lamb intestines, pig tail, and goat meat.  Goat shouldn’t be hard to find, but I don’t know where to look nearby.  I think the African and Caribbean and Mexican markets in Little Rock might be the best bets.  But lamb intestines? I don’t know.

There’s nothing else urgently requiring my time and energy at the moment, so I will continue to engage in my flânerie by wandering aimlessly into the internet’s back alleys.

About John Swinburn

"Love not what you are but what you may become."― Miguel de Cervantes
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