Before the actors for Agnes Under the Big Top even arrived at Long Wharf to begin rehearsals, they received an assignment from their director, Eric Ting, who gave them research topics like busking, the MTA, telemarketing, and, in Eshan Bay’s case, the cuisines of India, Bulgaria and Liberia.
Eshan decided to give us a taste of these cuisines on our first day of rehearsal. He brought Bulgarian stuffed peppers, Tandoori chicken, and Liberian Rice Bread, which was the surprise hit of the tasting. Below is the recipe he used.
Liberian Rice Bread is a staple of the diet in Liberia. It is 1 box (14 ounces) Cream of Rice cereal, 1 cup sugar, 3 teaspoons ground ginger, 1 teaspoon nutmeg, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup milk, 3/4 cup vegetable oil, 2 eggs, 1 teaspoon vanilla, 4 plaintains (or 4 slightly underripe bananas), mashed or chopped in the blender. Bake at 350° in a 9”x13” pan for 30-45 minutes.