Monthly Suitcase Economy Brunch #4

Monthly Suitcase Economy Brunch is a testing ground for experimenting with relation, translation, economic models and time through the preparation and serving of food. Every brunch is prepared with ingredients moved from one place to another via suitcases*, that informed a history of food bartering. The lifespan of these produce is often extended through a fermentation or preservation process.

The Menu

For Monthly Suitcase Economy Brunch #4, Riet Wijnen collaborates with Melly’s director, Gabi Ngcobo, to create Amagwinya with curry mince meat and veg-based fillings. These are accompanied by condiments inspired by those found in Southern Africa: atchars, oil-preserved condiments, and blatjangs, vinegar-preserved condiments.

Amagwinya are an everyday South African street food usually served with cold meats, condiments, mince, fish, or cheese.

Amagwinya, also known as ‘vetkoek’, are believed to have been inspired by the Dutch ‘oliebol’ brought to South Africa by Dutch settlers. In South Africa, Amagwinya are an everyday meal, whilst in the Netherlands, oliebollen are seasonal, usually made and sold around New Year’s.

Price

10 euro, or 5 euro (drinks not included) if you exchange either a homemade fermented or preserved product, harvested produce from your own garden, or a specific ingredient for cultural dishes.

Time

11.00-15.00 or until we run out.

Location

Suitcase Economy / Ground Floor, Kunstinstituut Melly, Witte de Withstraat 50, Rotterdam.

*Monthly Suitcase Economy Brunch #4 includes Red Pepper Paste made by Assala Cooperative, Algeria, brought from Djemaa Saharidj, Kabylie by Aïda Sidhoum; hot sauce made by Lindani Ngcobo, brought from Durban by Gabi Ngcobo; instant yeast brought from Cape Town by Kabelo Malatsie.