“Her lemon pie could make a rabbit hug a hound, make a preacher throw his bible down”

Poet/ author Maya Angelou is one of those iconic legends whom it seems has been around since the dawn of time. Perhaps because her renowned autobiographies begin documenting her fascinating life at such a young age, it feels as though we have been with her since her impoverished childhood in 1930s Arkansas.
In fact, her first autobiography I Know Why the Caged Bird Sings was published in 1969 and is a life-changing, inspirational read. Writers rarely conjure up atmosphere for an audience as vividly as Maya Angelou can and her life story (with her list of occupations including; pimp, prostitute, chef, nightclub dancer, singer, co-ordinator for Martin Luther King and many more) is just as vibrant and exciting as the sights, smells and sounds of the old Deep South she so beautifully describes throughout the prose of her numerous works.
One such publication is her 2006 cookery book Hallelujah! The Welcome Table. A delightful read as well as a good collection of recipes, each section of the book is introduced with anecdotes and memories of how the recipe was at one time, intricately entwined with her life. We all have food that re-awakens long forgotten sensory memories, and through this book we share Maya Angelou’s, as she transports us through a world of nostalgia, fondly remembered around a bustling dinner table.
Some of the recipes were too good to not attempt. Realistically, South London in 2013 couldn’t be further removed from Stamps, Arkansas in 1938 so whilst I would love to imagine my cooking aroused aromas of crackling corn-bread wafting through Southern cypress trees or an apple pie cooling on a Mississippi window ledge, this effect is not so easily achieved when the ingredients were purchased from Camberwell Morissons.

Cooking with Ross
None the less, I made fried chicken, red rice, fried squash served with baby corn and coconut cake for desert and here are the recipes from the book:
Fried chicken
One 2-pound chicken
1 cup lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup flour
2 cups oil
Wash and pat dry chicken. Cut into pieces, place in a container, and add lemon juice. Put in refrigerator, covered, for 1 hour. Rinse, dry and season with salt and pepper. Dredge chicken in flour. In a large pot, heat oil. Add chicken and cover. Fry on high heat until brown all over. Reduce heat to low medium, cover and cook for thirty minutes.
Fried Yellow Summer Squash
5 yellow squash
1 tablespoon oil
1 tablespoon butter
1 cup diced onions
Salt and freshly ground black pepper
1 teaspoon chopped rosemary leaves
Slice squash. In large skillet, saute squash in oil and butter. When slightly brown, add onions. Season with salt and popper. Cook over medium heat 3 more minutes, but do not allow squash to become mushy. Sprinkle with rosemary and keep warm until served.
Red Rice
1 cup chopped onions
1/2 cup chopped red bell peppers
2 cups canned tomatoes
1 can tomato paste
Dash of black pepper
1/2 teaspoon salt
4 cups cooked white rice
2 cups of water
Fry onions and peppers. Cover and cook for 2 to 3 minutes. Remove lid and add remaining ingredients; mix well. Bring to boil, about 3 minutes. Stir vigorously, cover again, and cook over very low heat for about 15 minutes until rice and liquid are totally mixed.

Ross eating his meal.
Coconut Cake
2/3 cup soft butter
1 1/2 cups sugar
2 1/2 cups sifted flour
2 1/2 teaspoons baking powder
1/3 cup milk
4 large eggs
1/8 teaspoon salt
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon coconut flavouring
1 cup shredded coconut
1 pint whipping cream
1/2 cup powdered sugar
Preheat ovn to 350F. Line two cake pans with greased wax paper. In large mixing bowl, cream butter and sugar, beating until light and fluffy. In light mixing bowl, sift together flour and baking powder. Add to cream mixture alternating with milk. In seperate, medium mixing bowl, beat egg whites until foamy. Beat again for 2 minutes. Fold in salt and cream of tartar. Set aside. In another medium mixing bowl, beat egg yolks. Add yolks to cake batter then fold in whites, vanilla extract and coconut flavouring. Pour batter into cake pans. Bake to 30 to 35 minutes, or until cake springs back when center is pressed gently with forefinger. Cool in pans for ten minutes then turn out onto rack, and remove wax paper. Let cakes cool. Whip cream, powdered sugar and coconut flavouring together until stiff. Spread over cake and sprinkle some coconut on top of frosting.

Ross and Samuel taking the first bite of coconut cake.
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