- Wilda Anderson ●
- Eduardo Archetti ●
- Ken Bilby ●
- Maurice Bloch ●
- Joseph Bosco ●
- Roy Bryce Laporte ●
- Sidney Cheung ●
- Marge Collignon ●
- Hal Conklin ●
- Kasia Cwiertka & Sea Ling Cheng ●
- William Davenport ●
- Mark Davis ●
- Sheila De Bretteville ●
- Sophie Desrosiers & Georges Guille-Escuret ●
- Robert Dewar & Alison Richard ●
- Tonio Diaz & Cruzma Nazario ●
- Milad Doueihi ●
- Christine DuBois ●
- Elizabeth Dunn ●
- Kevin Dwyer ●
- Paul Farmer ●
- Pamela Feldman ●
- Brian Ferguson ●
- Elizabeth Ferry ●
- Richard Fox ●
- Juan Giusti Cordero ●
- Darra Goldstein ●
- Jane Guyer ●
- Barbara Haber ●
- Gerhard Hagelberg ●
- Jeanne Hamilton ●
- Jerry Handler ●
- Olivia Harris ●
- Joseph Heyman ●
- Harry & Ligia Hoetink ●
- Margaret Hungerford ●
- Nancy Jenkins ●
- Richard Kagan ●
- Aisha Khan ●
- Tony Maingot ●
- Lynn Martin ●
- Douglas Midgett ●
- Eric Mintz ●
- Viranjini Munasinghe ●
- John Murra ●
- Kirin Narayan ●
- Marion Nestle ●
- Elizabeth Mintz Nickens ●
- Berndt Ostendorf ●
- Stephan Palmie ●
- Leonard Plotnicov ●
- Paul Preuss ●
- Sonia Ryang ●
- Martin Schaffner ●
- Daniela Schlettwein Gesell ●
- Anna Simpkins ●
- Suzanne Siskel ●
- Josephine Smart ●
- Chee Beng Tan ●
- Adrian Taylor ●
- Majid Tehranian ●
- Arthur & Nancy Valk ●
- Katherine Verdery ●
- James Watson ●
- Drexel Woodson ●
- Kevin Yelvington ●
- Familia Zayas ●
Aisha Khan
Stonybrook, New York
Although I was not officially a student of Sid's, he has been wonderfully supportive; this generosity of spirit must be counted among all his noteworthy qualities. The first time I met Sid in person was in Minnesota, when he was giving a lecture at a liberal arts college. He seemed genuinely delighted to be there, and when we talked afterwards he told me how much he enjoyed meeting new groups of students around the country. It made quite an impression on me that a scholar of his stature would consider it both fun and important to bring the Caribbean to undergraduates, who might not otherwise have the opportunity to learn about this great region.
Radica's Curry Duck
(teaspoon = regular spoon, not a measuring spoon)
Ingredients
one duck, cut into 1- to 1 and 1/2- inch pieces
a few limes
1 teaspoon curry powder
1 onion, coarsely chopped
5-6 cloves garlic, minced
1 habanero (or comparable) pepper, coarsely chopped
1 stalk cilantro, minced
2 stalks celery, minced
2 scallions, minced
1 and 1/2 teaspoons salt
1 teaspoon cumin
2 dashes black pepper
(if you can get bandania, chop up a couple of pieces)
Wash duck
pieces thoroughly with lime juice. Set aside.
Mix together rest of ingredients (the "seasoning") in large bowl,
then mix in duck pieces. Let sit for 10 minutes.
In
a separate bowl, mix 2 more teaspoons curry powder with 1/4 cup water. In a
large pot, heat 1/4 cup corn oil. When oil is hot, put in curry/water mixture.
Stir until curry is fried and water evaporates. Put seasoned duck mixture into
the pot. Stir over medium flame every few minutes (do not constantly turn) while
liquid is evaporating. When liquid is completely gone, add 2 and 1/2 cups water.
Then cover pot. Cook for about 45 minutes (until duck is soft and in a thick
sauce).
Serve with rice.