I want to share two things with you today – a short story and an old Gypsy recipe. Off we trot to Waitrose to have a mooch and of course partake of the free coffee on offer (I’m not sure the 30 mile round trip is worth a free skinny latte but it is FREE!), oh and pick up a free Guardian – ok ok but I’m poor!.
While we were having a drink I noticed a beautiful young woman approach the store with a teapot in hand. Odd to be carrying a teapot? It turns out she needed some water as their car had broken down. I couldn’t help notice the sudden hostility towards the woman and the lack of enthusiasm in fulfilled her simple polite request. It turned out this beautiful young thing who looked like she had stepped out of a supermodel magazine was a young Traveller woman.
It was then I noticed people pointing and muttering about the girls, pointing at their caravan and proceeding to make ‘loud’ sweeping comments about Traveller’s and Gypsy’s. In the end I had to leave as it was unbearable to hear other humans being, no more or less worthy than any Traveller or Gypsy, being so outrageously cruel. Is it so in our nature to be so cruel? Do we want to grow up in a world where any group of people are treated with such open hatred? I suspect the answer is always, no. The young woman seemed impervious to it, sadly I wondered if this is what she is used to?
Traveller and Gypsy’s have been an integral part of society for over 500 years and up to 300,000 live in Britain today. The prejudice they live with would not be tolerated by any other ethnic group. However prejudice against Travellers and Gypsies seems so deep-rooted that people don’t know truth from myth. Lets celebrate different cultures, not demonise them.
JEAN HOPE’S JOGRAY (Gypsy stew)
courtesy of romanyroad.co.uk
Difficulty – Easy
1 tablespoon Olive oil
Onions – sliced
Potatoes – thinly sliced
Mixed peppers – about 2 large diced cupfuls
1 large or 2 small Courgettes – sliced
Tin of tomatoes (with herbs if preferred)
Garlic – optional
Large tablespoon tomato puree
Use chicken breasts or lamb chops – but if using chops
and they are fatty, reduce amount of olive oil
1. Place everything in a saucepan, cover with lid. Use discretion with ingredients depending on how many you are serving. I have given ingredients for about four people.
2. Cook on a fairly high temperature until ingredients are bubbling, reduce to a medium heat until potatoes are cooked, then simmer on low temperature until ready.
3. Stir from time to time to prevent ingredients sticking to bottom of pan.
4. Serving suggestions:- Serve with grated cheese, fresh baked rolls or sodabread
Brilliant further reading: