RACHEL’S DAFINA

1 16 ounce bag garbanzo beans, soaked overnight
1 whole head of garlic, unpeeled with top cut off
2 pounds boneless cheek meat (any fatty meat will work)
3-4 marrow bones (optional)
12 small red potatoes, washed
2 large sweet potatoes, peeled & halved 1 large onion, peeled and halved
2 pitted dates
1 Tbsp honey
Salt and pepper
Olive oil
Water
1 dozen eggs, rinsed

Assemble:

• In a large pot or crock pot, place the garbanzos, garlic, meat, potatoes, sweet potato, onion, dates and honey.

• Season well with salt, pepper and a driz- zle of olive oil.

• Add water to cover the ingredients up to top of the pot.

• Over medium heat, cook on high for two hours then set on low for 12 hours or more.

ORISA — Served alongside Dafina
1/2 cup of olive oil
2 large onions,chopped
2 large sweet potatoes, cut in large pieces 1 large head garlic, whole and unpeeled
1 Tbsp paprika
1 tsp pepper
1 tsp cumin
2 chicken bouillon cubes
Cayenne pepper or harissa, to taste

(optional)
4 cups of water
2 cups wheat berries or regular wheat, soaked overnight

• In a small pot or crockpot, heat olive oil over medium heat. Add onions and sauté until golden.

• Add sweet potato, garlic, spices and cayenne or harissa and stir well.

• Add 4 cups of water and wheat berries and bring to a boil.

• Lower heat, cover and cook for one hour.

• Transfer to crockpot set to low or on a hot plate or in a low oven, next to the dafina.

RICE
2 cups rinsed long grain rice
1 Tbsp oil
6 threads saffron or 1 tsp turmeric

Mix in a bowl
Place in cheesecloth or cloth bag Place on top of potatoes in dafina. Layer eggs on top.