From Cassi Namoda, a Delectable Anchovy Toast

During a four-week residency at Casa Balandra, situated in Marratxí about a half-hour drive exterior of Palma, Majorca, this spring, Cassi Namoda would take lengthy walks, choosing oranges and inexperienced almonds alongside the best way. “I might have been trespassing,” she admits. The New York-based artist, whose colourful work usually depict scenes of postcolonial Mozambique, the place she was born, additionally discovered herself drawn to the normal Spanish ceramic tiles that adorned the facades of close by buildings and featured historic pictures and texts — and determined to color a few of her personal. “I wanted to be honest to the landscape,” says Namoda, 32. So she acquired a few unfastened four-by-four-inch tiles from the person who operated the native kiln and, after glazing them with varied configurations of conjoined fetuses linked on the neck, torso and stomach, utilizing 4 tiles per picture, returned to have them fired. “I think the guy thought I was a little bit absurd,” she says with a giggle. To her, although, the works signaled a rebirth after a lengthy yr upended by Covid-19.

The feeling of getting a recent begin prolonged to her method to meals, too. Just as being at Casa Balandra gave her the liberty to make work that existed past the confines of the artwork market, it additionally allowed her to decelerate and eat extra deliberately, and to embrace the communal nature of meals there. Sometimes Claudia Del Olmo, one of many sisters who run the residency, and her boyfriend, Gugliemo Profeti, would cook dinner for everybody, and generally the artists would take turns making ready and sharing dishes. “Sitting down to eat was our time to come together and talk about what we were working on,” says Namoda. The photographer Lottie Hampson baked bread most mornings and, some nights, Namoda would encrust “a huge branzino” in an igloo of salt and cook dinner it in an earthen pot. For lunch, she assembled pintxos, or small snacks, together with open-faced sandwiches topped with recent produce like dandelion greens and arugula that she purchased on the market, foraged herself or acquired from the lady down the hill from Casa Balandra — “Cook this until it’s wilted,” she instructed the artist — and infrequently with anchovies, too.

“When I make food, it’s really an energy exchange,” says Namoda. “I want to feel like what I’m giving someone, or myself, feels full of reflection.”Credit…Flora Hanitijo

To a sure extent, meals has lengthy been intertwined with Namoda’s follow. As she was growing as an artist herself, she labored because the artist and former clothier Susan Cianciolo’s studio assistant, and the 2 shared numerous meals collectively. At occasions Namoda would carry a savory Japanese-style oatmeal for them to eat for breakfast, or pick cheeses and different fixings from Essex Market on the Lower East Side with Cianciolo’s younger daughter, Lilac, to take again to the studio, the place the trio would have a picnic on the ground for dinner. “Cheese wasn’t a huge part of my diet in Africa, so my palette was expanding along with Lilac’s,” says Namoda, who contributed a letter wherein she describes this expertise, together with a recipe for a salad bowl with pickled greens and hummus, to Cianciolo’s new e book, “This Cookbook Is Made for the 5th Dimension,” printed by the Lumber Room. In the letter, Namoda writes, too, about how nourishing meals, such because the radishes, okra and chiles she pickles for the winter months, fuels her artwork making.

It additionally serves as a method to fulfill nostalgia. Namoda, who splits her time between East Hampton and Manhattan, the place she is now doing a residency at Mendes Wood DM’s SoHo outpost, has lived in Indonesia, Kenya, Haiti, Los Angeles, the Dominican Republic and Benin, amongst different locations. There’s a coconut stew she cooks each time she misses her first house in Mozambique, a grilled fish with puréed banana that reminds her of her time in Sayulita, Mexico, and a mackerel soup that brings her again to Morocco. Since coming back from Majorca, she’s been all about anchovy toast, which calls to thoughts fond recollections and, contemplating how busy she is — her work might be featured in “A Force for Change,” a group present being offered by U.N. Women later this month, and he or she’s making new items for a present slated to open at Los Angeles’s François Ghebaly gallery this September, and for a 2022 solo present at Mendes Wood DM’s TriBeCa location — is conveniently simple to arrange.

She will get her anchovies from Il Buco Vita in NoHo, the olive bread from Carissa’s the Bakery in East Hampton and no matter produce is in season on the Union Square Greenmarket. Often, she makes the dish for herself within the kitchen of her present studio in SoHo, however she has additionally served it to a few associates. Anchovies may be a divisive meals however thus far, Namoda says, “They all said it’s the best sandwich they’ve ever had.”

When serving the meal to associates, Namoda lets them combine the elements to their liking.Credit…Flora Hanijito

Cassi Namoda’s Anchovy Toast


2 slices of roasted crimson pepper

2 slices of freshly lower olive toast

1 lemon for about a teaspoon’s price of lemon zest

About two teaspoons’ price of sheep or goat cheese, or extra if you happen to’d choose (Namoda likes to unfold hers like butter)

Four fillets of anchovies

1 teaspoon of red-pepper flakes

Four-5 items of wilted broccoli rabe

1. Cut two thick slices of olive bread or, actually, any sourdough you take pleasure in and toast it to a medium diploma — you don’t need it too arduous.

2. Use a butter knife to unfold your sheep or goat cheese onto the toast, although you don’t have to decide on: Namoda makes use of a mixture of the 2 that is available in a jar of olive oil and thyme.

three. Arrange the wilted broccoli rabe on high of the toast. You can purchase a jarred model or steam some at house, making use of your favourite olive oil, together with garlic and red-pepper flakes.

Four. Then prepare your slices of roasted crimson pepper on the toast. Here, too, a jarred selection will work. If you favor to make your individual, place slices on high of a fireplace till black on the surface, then peel again the charred pores and skin, lower into strips and retailer in a jar with olive oil, ½ teaspoon coconut sugar, red-pepper flakes, 1 teaspoon vinegar, garlic clove and black pepper.

5. Place anchovies on high of the roasted crimson pepper.

6. Dust with lemon zest and a sprint of red-pepper flakes.