La Vie en France: French Citizenship and Immigration

We  recently had a class where we discussed about acquiring French citizenship and the hurdles involved in migrating to France for non-citizens. Europe is a dream come true for many people from countries plagued by poverty, unemployment and political instability. However, there is a challenge to moving to greener pastures. Integrating oneself to the new environment and culture and having your way of life accepted by the other culture has proven difficult.

Definition of a French citizen

There are different versions of what people define being 'French' to mean. To some being a French monsieur, madame or mademoiselle you should be of Caucasian descent while to others being French means to be born in the country or living in France for several years and acknowledging the language and culture of the state regardless of race. This has resulted in racial discrimination towards some immigrants and even citizens of France who are not of Caucasian descent.

French Citizenship

Upsurge of different cultures

Immigration to France increased significantly between the periods of 1945 to 1974. Most immigrants are from Africa, other European countries and Asia. Most African immigrants came from Algeria, Morocco, Tunisia, Mali, Senegal and Cote d'Ivoire. This influx of immigrants saw an introduction of several cultures into France in terms of language, religion and even cuisine.

Today there exist restaurants in France that serve Cameroonian cuisine or Chinese food. There is also the presence of other religions like Judaism and Islam. This has changed the face of France and it is now seen to be a multi-cultural country.

African Restaurant in France and the Grand Mosque in Paris

Life of Immigrants in France

There are pros and cons experienced by immigrants on moving to France. France provides better opportunities for employment compared to the home countries of immigrants. There is also security due to political stability and higher standards of living. High quality educational facilities are also more accessible.

The negative experiences might include difficulty in attaining citizenship documents even after meeting the requirements for application. The novel Un amour sans papiers by Nathalie Etoke, an author and professor of French in an American university, looks into the world of immigrants living in France. We were honored to have a Skype chat with Nathalie during one of our classes where she touched on issues regarding French citizenship and her experiences while she lived in France.                                                   
Immigrants may also face racial or religious discrimination while trying to settle in France.

The Future of immigrants in France

It is my hope that France will grow to integrate a variety of cultures and to become a state that appreciates cultural diversity. Also appropriate measures should be taken by the French government to protect immigrants and their descendants from any form of discrimination.

Cultural Diversity

 







  

A fashion feast - with Pat Mbela

Last week I had hoped we would watch Indochine because I wanted the class to see a classic movie with the iconic Catherine Deneuve. Unfortunately the shop where I borrow DVDs and where I was sure I would get the movie didn't have it, so I settled for us watching Coco before Chanel with Audrey Tautou.

Which was just as well, because it provided a good background to today's discussion on the French fashion industry. I had sent the students the first chapter of Noel Palomo-Levinski's book The World's Most Influential Fashion Designers, which captures the history of early 20th Century European designers like Paul Poiret and Coco Chanel. The book does a good job of tracing the evolution of fashion from the days of couturiers for the nobility to the pret-a-porter (ready-to-wear) industry of today, as well as how early designers inspired the latter day ones.

For me, the two most important things to note were the impact of the revolution on the fashion industry, in that even fashion got democratized (if only slightly) and no longer the preserve of the aristocracy, and that synergy between fashion designers like Poiret and Yves Saint Laurent and painters like Picasso and Matisse. Third was the role of Paris as a city of the arts in inspiring creativity.

What is the situation in Kenya?

I was privileged to get connected to Pat Mbela of the Poisa Fashion label. We have been friends on facebook and I love her work, especially because she uses bold colors and East African-rooted bead jewelry. The plan was to look at her work before making the call to discuss her thoughts on the fashion industry. But time wasnt enough.

But the discussion was still fun. Pat took us through the history of the industry from the 80s when a handful of designers would showcase their work at Serena as people were having lunch, to now where there are fashion markets and more opportunities to show case work like at the Swahili fashion week and FAFA. What was so impressive is Pat's professionalism, her determination to hold Kenyan fashion design at international standards. She also talked of Joy Mboya's role in gathering artists of different genres at the Go-Down together, and her experience doing the Kenya Airways cabin crew uniform and showcasing her work in different cities of the world. While we celebrated the milestones in Kenyan fashion, we also talked of the limited support that Kenyan fashion design gets from government in terms of an enabling environment and from the Kenyan public who still don't understand the difference between professional design and tailoring. Many Kenyans also prefer mitumba and don't consider African designs like kitenge suitable for the office wear.

After the conversation with Pat, I told the class that if there's anything they should get out of the discussion, it's that well done clothes are worth their investment. One of our guests, Sheila Obilo, is now dressmaking, which was great because we now discussed the intricacies of well-finished clothes like good cuts, darts, lining and invisible hems, which are often missing from locally made clothes because customers don't want to pay for good finish and fitting.

(left to right: Maya, Bonaventure, Nina and Sheila)

If there's something that the French have done well, it is to elevate their cultural expressions such as clothes and food (next week we sample French cuisine, or gastronomy) into art, and the world has embraced it as well. As Maya says, we Kenyans also need to experiment more, especially in food and clothes. And Pat Mbela is one Kenyan who does that. And beautifully too.

A Salad Adventure

by Chris Lyimo

Saladu Awooka àk Mango
(Avocado–Mango Salad)

I was invited to attend a class on Francophone World at Daystar and if I chose to, I could come along with a salad from one of the French speaking countries.

Putting together this salad was an unanticipated adventure. I figured that the ingredients were simple and easily available in my Ongata Rongai neighbourhood market and that there was nothing particularly Senegalese about them.

With that I left it to the morning of the class to look for the ingredients. There was enough time to put together the salad given that I was not doing any cooking. Oversight no. 1

You know what they say when you ass-u-me. That was me at the market on the day. And I should have taken a photograph of the salad with me. Oversight No. 2

First stop was Tuskys Supermarket to look for the non-perishable ingredients. I had never heard of either peanut oil or canola oil, and though I often pride myself regarding my culinary skills and love for cooking, on this day, that pride was severely tested. It turned out that several of the supermarket staff had also not heard of the same oils. I walked down the food aisle looking for peanut and/or canola oil. I gave up and settled for regular salad oil. Cholesterol free as an added bonus. I was also going to use regular salt because I didn’t know what kosher salt was either. With the shredded coconut in the cart, I was good to go.

To the market

Though I recalled what, say, jalapeño looked like in the photo I was sent with the brief, I neither knew how to describe what jalapeño looked like or its correct pronunciation. And what was/is a navel orange anyway? I quickly consoled myself that this wasn’t an exam. The sigh of relief was deeper when I conveniently remembered I wasn’t even a student of the class or even Daystar. This was a fun thing to do. I could even chalk it up in my Do a New Thing Every Month activity for September.

I’ve always thought parsley and dhania was the same thing. I couldn’t believe I was now making calls to consult of these ingredients like my life depended on it (perhaps it did in one dimension but that’s a story for another day)

Nobody knew what jalapeno was but when I described it and what I intended to do to the grocer, she suggested I go with a yellow sweet pepper. The regular green peppers are good for a vegetable salad and not a fruit salad. I know lime juice, in a bottle. This adventure was bringing new surprises at every turn because I’m embarrassed to admit that this was the first time I saw what limes actually looked like. I got the oranges, and I dared not embarrass myself further by asking for navel ones. Avocados were in plenty but the mangoes, being out of season, were the most expensive I have ever bought.

I was now getting worried about the serve chilled part. I was quickly running out of time to prepare the salad and effectively chill it.

Preparation

I followed the instructions pretty much as prescribed. I diced the avocadoes in ¼” chunks rather than the 1” as suggested. I should have stuck to this suggested to avoid them getting soggy. I had over an hour to chill the salad so I put it in the freezer rather than in the lower refrigerator. I need to leave in order to get to class in good time.

Travel

In spite of the Friday afternoon traffic, I was confident that I would arrive on time. I was doing quite well up to two or so kilometres from Daystar when the matatu made an about turn due to the heavy Friday afternoon traffic. The main snag was then the conductor sat at the front with the driver and there was no way i could get access to him and they were now heading to town via Industrial Area.

A huge inconvenience to my well laid plans. I alighted and tried to figure out the most efficient route I could use. I got a boda boda motorcycle taxi and got there feeling sweaty, hungry. Fortunately the class time had been pushed forward a few minutes and I was on time. Sweaty, frazzled but on time.

Sharing the Meal

Serving the meal

It was nice to hear the various descriptions of how the others prepared the recipes assigned to them. One student shared that he didn’t get  the couscous  but the adventure of looking for it in several stores and supermarkets counted for something in the adventure .

The sampling of the various foods presented made for the best the class experience I have ever had.

It was good to know that francophone Africa has such a rich food heritage aside from the reputation of their football teams always beating our national football team, Harambee Stars.

The Pen Patat

by Ndanu Mbunga

Cutting the pie

The Pen patat is a rich dessert from Haiti. My friend Dr. Wandia asked me to make it for her class and I was both stressed and delighted. Stressed because it was actually sweet potato pie which was a whole new concept to me and delighted because the thrill of the possibility of actually making it well was so cool.

Wandia sent me the recipe and I remember taking leave just so I could bake it and attend the class too. The hardest part of making the Pen patat was grating the sweet potatoes. Grating raw sweet potatoes is tiring and quite messy too. The peeled sweet potatoes begin to turn color and I could not help like feel I was doing something wrong. I finished the grating and followed the recipe to the letter after which I put the mixture in the oven. It took nearly 2 hours to dry in the oven and I was going to bed at nearly 3am.

Everything paid off during the class when I saw everyone enjoying the pie. It turned out great and with a few tweaks, it is something I could gladly make again especially for my parents. It is a new way to prepare the sweet potatoes they love so much

I was amazed at how much work and detail Haitians put into preparing their food. They definitely take their food and culture seriously. It was an honour to be part of them in this small way! Here goes the recipe. The foodies and kitchen lovers can definitely try it out....

HAITIAN FASHION

During one of the classes we had this semester, I was assigned to present on Haitian fashion. I was excited to have this topic to present on since I am an avid reader of any fashion related material. At first, I was really clueless as I had never known about or heard of any popular fashion trends, designers or models related to Haiti...at least that is what I thought. However, what I discovered about Haitian fashion was really amazing.

The Karabella dress and Guayabera were the results I got from researching on traditional Haitian wear. The Karabella dress is a beautiful pompous dress with layers of ruffles at the skirt section of the dress and it is worn with a head piece that resembles the Gele often worn by West African women. The dress is worn by Haitian women at festivals especially during the Quadrille dance. On the other hand, men wear the Guayabera, a white shirt, which is also worn by men in other Caribbean states.

Karabella dress and Guayabera shirt

Carnaval De Fleurs, a festival celebrated by Haitians that seeks to highlight Haiti's flora, really caught my eye during my research. The festival which is celebrated annually is full of energy and color! Residents dress up in flower-like costumes and put on complementing accessories to brighten their outfits. The women also apply heavy glam make-up by putting on popping eye shadow colors and shouting lipstick hues. The festival was also established to boost Haiti's tourism.

Carnaval De Fleurs

Stella Jean is one of the notable fashion designers from Haiti whose work I fell in love with. She uses traditional fabrics with rich patterns and with the help of Italian high-fashion technology, she creates clothes with a contemporary design. Stella, a Haitian-Italian, uses her brand to develop Haiti by creating sustainable jobs for Haitian artisans and craftsmen.

Stella Jean

Stella Jean designs

  Another notable fashion designer of Haitian descent is Hassan Pierre. His garments are constructed with organic, eco-friendly fabrics, natural dyes and recycled zippers. His work has even been featured in world class magazines like Vogue and Marie Claire.

Hassan Pierre



Hassan Pierre's designs

 

 

 

 

 



 

I love seeing African models feature in catwalks or in high-end fashion magazines. That's why I just had to write something on the beautiful Jany Remponeau Tomba (above) in this post. She was a model in the 1960s and 1970s. She is a Haitian who moved to America as an immigrant and was discovered by a fashion magazine editor. She has appeared on magazines like American Girl, Woman's Day, Mademoiselle and Essence.
Former fashion model and actress, Gracelle Beauvais (below) is also of Haitian descent. I have seen her in a few of Hollywood movies but I previously had no idea of her origin. She has also appeared in Essence magazine and modeled for well-known cosmetic companies like Avon, Mary Kay and Clariol.

Haiti also has a fashion magazine called Amour Creole that also offers readers the latest in movies and music along with expert relationship on relationships, family, careers and so much more.

 Like many other countries, Haiti also hold an annual fashion week which they call Ayiti Fashion Week (A.F.W) that brings together major players in the Haitian fashion industry and promotes Haitian designs and culture.

A.F.W

'MANJE AYISIEN'- HAITIAN CUISINE

Background Knowledge

Haitian cuisine originates from several culinary styles. It is influenced by Hispaniola, French, African, Spanish and Middle Eastern cuisine. Spices and Herbs are widely used along with peppers for flavoring food. The type of food eaten varies according to the time of day and also the type of event being celebrated.

Popular Haitian Dishes

Mayi Moulen

It is a corn meal porridge cooked with garlic, pepper, butter or margarine.

Mayi Moulen

 

 

 

 

Bouillon

Bouillon is a hearty stew consisting of a variety of spices, potatoes, tomatoes and either goat meat or beef. Maggi Bouillon cubes are used to add and enhance the flavor of this stew.

Puole en Sauce

This is a Haitian stewed chicken dish that is often served with rice.

Bouillon and Poule en Sauce

 Legim

Legim is a thick vegetable stew that consists of eggplant, cabbage, chayote, spinach and watercress. It is also flavored with epis*, onions, garlic and tomato paste.

*epis is a base for most Haitian dishes. It is a sauce made from cooked peppers, garlic and herbs.

 Pikliz

This is a spicy Haitian slaw or salad. It consitis of shredded cabbage, sliced peppers and grated
carrots. The vegetables are marinated in vinegar for about five days to enhance the flavor.

Legim and Pikliz

 

Fresco

This is a sweet frozen dessert made with fruit syrup usually sold on the streets of Haiti by vendors. It tends to attract bees because of the fruit syrup hence it's not a surprising sight to see a vendor surrounded by bees.

Pen Patat

This is a soft and sweet bread made using cinnamon, evaporated milk and sweet potato. It is often served cold.

Fresco and Pen Patat

 Popular Haitian Beverages

Alcoholic Beverages

Rhum Barbancourt

Rhum Barbancourt is a rum brand and a popular export of Haiti. It is also enjoyed by the locals.

Cremas 

It is also known as 'Kremas' in Ayisien. Cremas is made from creamed coconut, evaporated or sweet condensed milk and rum. Spices, vanilla extract and raisins are also added. It is served at special events and holidays or consumed along with a sweet pastry.

Beer

It is often served at festivals and parties. The most popular beer in Haiti is Prestige.

Rhum Barbancourt, Cremas and Prestige beer

Non-Alcoholic Beverages

Tropical Juices

Fruit juices like guava, grapefruit, mango, orange and passion are widely enjoyed in Haiti.

Cola Courrone

This is a fruit champagne carbonated drink.

Coffee

Haitians enjoy drinking coffee. The most popular coffee brands are Rebo and Jamaican Blue Mountain Coffee.




Tropical juices, Cola Courrone and Rebo and Jamaican Blue Mountain Coffee

Additional Haitian Dishes and Beverages

Tchaka

This is a stew consisting of hominy (dried maize kernels), beans, pumpkin and meat often pork. An interesting fact is that Tchaka is used as an offering to the Iwa spirits of Haitian Vodou.

Griyo

This is fried pork.

 Akasan

This is a thick corn milkshake made using evaporated milk, sugar and corn flour.

Tchaka, Griyo and Akasan

 We got the opportunity to enjoy Haitian food in class which you can view here.

Poulet Dg

For the week 7 topic, Negritude and the arts each of us was given a country. Mine was Cameroon. AS you'll note from my other post I was to present on Cameroon and also, COOK a traditional dish. We created  a whats up group  and agreed on me cooking the Poulet Dg. The name is quite interesting for the Dg is an acronym for "Directeur Général" (Director general). It is also known to be a special meal  that was only prepared for important people but is these days enjoyed by all. 

 Thank God for the site I found that not  only had the recipe but also provided visual aid that helped me know I was doing every step correctly. http://www.macocote.com/poulet-dg/. In the ingredients Plantains were one of the main components and truth be told I have always thought that they were just ripe bananas like the 'matoke but ripe matoke'. :)

Well it turns out that is not the case. You can not buy the 'matoke' and give it some days to turn into plantains. They are to different things . In actual truth the plantains are not as easy to find at the market. The cooking process was nerve wrecking. The fact that I have attempted to cook chicken before and been told it as 'okay' didn't help make thing easier. To know that more than two people are expecting your food to appear a particular way  (since there was a photo I  posted) or also that there was no time for trial and error having prepared the meal the morning that the class was to take place. 

My own mother had suggested that I maybe make a complementary dish just in case I failed on this one. Many are thinking what was the final verdict well, I succeeded!!

The photo I posted

My Poulet Dg