2/3 In our latest #blog post @rossellamarin.bsky.social and #MustaphaSallah consider the mixed reactions of Gambians, who resent their government for accepting the deal but try to enter the scheme for lack of better alternatives.

I'm afraid that some people regretting development cuts are more concerned with the consequences in terms of their own employment than what previous beneficiaries will actually face, as we cannot forget that development/humanitarianism is first of all a huge industry benefitting Western people. 3/3

One can say that the US eschewing responsibility over the suffering it creates is bad AND that development/humanitarian aid is bad as well at the same time. It's this combination that points to the importance of real decolonisation. 2/3

Sounds amazing! I'm from Campania. My grandma's father lived in the US and Australia. At one point she joined him with her mum, her husband, my father and his two brothers. They lived in the US for a while but my grandpa couldn't take it, so they went back to Torre del Greco where I was born 😀

while slow cooking it like in "soffritto". From there, the short circuit 😀 Because for me the onion will be too present in terms of flavour and consistency in the dish, although he cooked it "my" way 😅

Onion is not considered to be an ingredient to the dish. In Gambian food, instead, onion is considered to be an ingredient which is added in large quantities and normally deep fried. So he ends up thinking onion in the Gambian epistemology (large quantity and cut relatively big)

Oh really? Whereabouts in Italy? The issue is that I have influenced my partner to start with a "soffritto" any time he cooks food, including Gambian. However, Italian "soffritto" is a way to slow cook onion to just give its flavour to the dish.