From Casseroles to Conversations: the Social Tapestry of Potlucks
This article is part of the Dish-Covery series, where we uncover the stories behind your beloved flavors. Pulling back the curtain to look at culinary traditions that shape our modern palates.
Exploring the Sociocultural Tapestry of Potlucks
Of the multitude of social gatherings that color our lives, few events capture the essence of communal spirit quite like the humble potluck. When people gather - each carrying a dish that whets their own appetites as much as it is meant to appeal to the crowd - a nuanced narrative unfolds about culinary ingenuity and ease. But besides from just filling up our plates, the act of cooking for a potluck seems to continually inspire us.
Cooking up a dish for a potluck gives me a sense of freedom to experiment that I don’t usually find in my everyday life. Its not that the stakes are lower - I usually find myself wanting to create a dish that my fellow potluckers find delicious, amusing, or inspirational. My kitchen becomes a laboratory of culinary “alchemy,” where I can bang together an odd assortment of ordinary ingredients into a delicious on-off, never to be replicated again.
But sometimes I find myself feeling particularly inspired to cook some of the comfort foods of my youth, such as bobotie or crunchies - two dishes that I inherited from my South African roots - as an insight into the foodways that make up my life. In turn, I look forward to learning a little more about someone through their food, such as the friend from a close-knit Greek family who always brings a special dish that her family usually makes for the holidays or the colleague who introduced me to emerald green Chinese broccoli tossed in a deeply flavorful oyster sauce.
As we fill out plates, a truly unique symphony of flavors emerges, each dish a testament to the unique cultural heritage and personal creativity of its maker. From traditional family recipes steeped in nostalgia to bold innovations inspired by global cuisines, potluck fare allows each of us to take a culinary journey that transcends geographical borders.
The Art of Connection
At its essence, a potluck is an exercise in connection—an opportunity to forge bonds and strengthen community ties through the shared experience of food. As diners gather around the table, conversation flows freely and it is the liminal space (the inspiration for our name even), we come closer together and find common ground.
Because the beauty of a potluck lies in its collaborative nature, it is the embodiment of community. The burden of hosting is shared among all participants, and every aspect of the gathering becomes a shared endeavor, reinforcing the bonds of mutual support and reciprocity. And when the time comes to partake in the feast, the sense of collective achievement is palpable. This is actually my favorite part - complimenting each other’s dishes between bites, asking for recipes or cooking tips, and the frank discovery of a new flavor profile or exposure to a cultural dish you’ve never tried before.
In an era marked by division, potlucks offer a chance to put a little of ourselves on a plate and to welcome new ideas into our hearts, minds, and stomachs. Potlucks after all, are a space where diversity is celebrated and embraced. These gatherings serve as a reminder of the beauty that emerges when we come together in appreciation of our differences. In this spirit of openness and acceptance, every guest has a voice, and every contribution is valued, creating a mosaic of experiences that enriches us all.
The Food Language of Potlucks
In the spirit of learning more about favorite potluck foods, I used social media to poll a wide variety of foodies to find out what dishes they especially love to make and bring to a potluck. The variety of answers was astonishing and seemed to reveal nearly distinctive potluck personalities, including:
The Crowd Pleaser: This potluck personality is known for their crowd-pleasing dishes that never fail to steal the show. Whether it's a tray of mouthwatering deviled eggs, a trusty cheese ball, or a signature dip that leaves guests clamoring for the recipe, the Crowd Pleaser thrives on the satisfaction of seeing empty plates and satisfied smiles.
The Debutante: As the epitome of elegance and refinement, the Debutante brings sophistication to the potluck table with meticulously crafted dishes and impeccable presentation. From intricate salads to labor intensive casseroles, their dishes are as visually stunning as they are delicious.
The Adventurous Explorer: For some, the potluck table is a culinary frontier waiting to be conquered. Armed with bold flavors and exotic ingredients, they delight in pushing the boundaries of traditional fare, introducing guests to new taste sensations from around the globe. Whether it's a fiery curry, a tangy ceviche, or a fusion-inspired creation that defies categorization, the Explorer invites guests to join a gastronomic journey into the unknown.
The Comfort Cooker: With a knack for evoking nostalgia and warmth, the Comfort Cooker specializes in soul-soothing dishes that evoke memories of home and hearth. From hearty stews and casseroles to indulgent desserts reminiscent of childhood treats, their offerings provide a sense of comfort and familiarity that transcends the boundaries of time and place.
Although I find myself so often pressed for time, I do enjoy making a dish that I hope will please, impress, and nourish, so my potluck “go-to” is bobotie. I’ve talked about the origins of this Cape Malay dish in our Curry episode (see link below) and fun fact: it was this dish that brought Leigh and I together.
Happy Potlucking!
Originating from the Cape Malay community, Bobotie is a savory-sweet masterpiece, featuring a fragrant mince meat filling infused with aromatic spices, topped with a golden custard layer. Served as a meal with fluffy rice, chutney and sliced banana, and a side of peas, this dish embodies the rich culinary heritage of South Africa and is a tiny taste of my childhood.
Ingredients
For the Bobotie:
2 slices white bread
1 cup milk
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 kg (2.2 lbs) ground beef or lamb
2 tablespoons curry powder
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground ginger
2 tablespoons apricot jam
2 tablespoons white vinegar
Salt and pepper to taste
1/2 cup golden raisins
For the Custard Topping:
3 large eggs
1 cup milk
Pinch of salt
Method
Preheat your oven to 180°C (350°F).
In a small bowl, soak the bread slices in the milk until softened. Once softened, squeeze out excess milk and set the bread aside.
In a large skillet or frying pan, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 5 minutes.
Add the ground beef or lamb to the skillet, breaking it apart with a wooden spoon, and cook until browned.
Stir in the curry powder, turmeric, coriander, cumin, and ginger, and cook for an additional 2-3 minutes until fragrant.
Add the soaked bread to the skillet, along with the apricot jam, chutney, white vinegar, salt, pepper, and raisins. Mix well to combine and simmer for 5-7 minutes, allowing the flavors to meld together.
Transfer the meat mixture to a greased baking dish and spread it out evenly.
In a separate bowl, whisk together the eggs, milk, and salt to make the custard topping.
Pour the custard mixture over the meat mixture in the baking dish, ensuring it covers the entire surface.
Bake the Bobotie in the preheated oven for 30-40 minutes, or until the custard is set and golden brown on top.
Once cooked, remove the Bobotie from the oven and allow it to cool for a few minutes before serving.
More to Savor
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“Of the multitude of social gatherings that color our lives, few events capture the essence of communal spirit quite like the humble potluck.” We need them more than ever. Thanks for reminding us of the value of potlucks.
Ladies Aid groups at church as a child, loved them…but usually only ate what my mother brought or from someone I knew. And interesting…when we had potlucks for events our boys were involved in, they only ate what I brought.