Gabrielle Goliath

“I appreciate your note on the centrality of bodily presence and situated knowledge, which is key to the political, poetic, affective and conceptual impetus of the work, as it calls us into a different, more relational aesthetic encounter. It is, however, important to recall that not all “bodies” are equal, or equally “believable”, and do not enter into political representation on commensurate terms. An (anti-black/brown/poor/femme) index of differentially valued life continues to sustain an inequitable regime of representation, one in which white heteronormativity reads (and reads well) whilst the “affectable others” (to cite Denise Ferreira da Silva) do not.”

Art Frame Interview read

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Green raw mango recipes

These are my father’s recipes, passed down by his mother, Savitri. We always used raw mangoes from our mango tree to make the chutney and the sherbet.

Mango Chutney

½ kg of raw green mango, cut into pieces and salted overnight
¼ kg of sugar cane jaggery/ 200 gm cane sugar
1 tsp chilli powder
1 tsp salt
6 peppers
3 cloves
2 green cardamom
1 tsp white vinegar

Method:

1) Use a thick bottomed pan/pot, cook on medium/low heat.
2) Add, the salted mango pieces to the pot. The mango will have released its own water and that should suffice for the recipe, it doesn’t need any more water.
3) Add all the other ingredient and stir till the mango is cooked.
4) You will know that the mango is cooked when it is firm but soft to bite (approximately 30/45 minutes).
5) Add white vinegar just as you turn off the heat.
6) You can use the mango seed in this recipe.
7) Store in a bottle. In hot climates, store in the refrigerator.

Raw Mango Sherbert

This is a Wadhwa version of the popular Aam Panah, a raw mango sherbet. I expect that this is a sindhi recipe as my paternal family are from Sindh.

Ingredients:

2 kg raw green mango
1 ½ kg sugar for tangy flavour / 2 kg sugar for a sweeter recipe
3 green cardamoms
1 piece of cinnamon
4-5 pepper corns (optional)
Green/yellow/saffron food colour (optional)
4-5 strands of saffron
Preservative such as acetic acid (optional)

Method:

1) Pressure cook/boil the peeled raw mango with the spices with 2 cups of water. If using a pressure cooker, 8/10 minutes on a medium heat should usually be fine.
2) If boiling in water, cook till the mangoes are soft and pulpy.
3) Strain the pulp of the mangoes, make sure that you only keep the pulp of the mango. Keep the water aside.
4) Make a sugar syrup with the sugar of 1 string consistency and the strands of saffron.
5) Mix the mango pulp with the sugar syrup to make a concentrate.
6) Add preservative and food colour if necessary.
7) Store in bottles. If no preservative is used, please store concentrate in a fridge if you wish for long storage.
8) Mix concentrate with water to serve chilled.

Mridul’s offering
Mango Blossoms
2024