All year round, they provide information on the life of their village. Today, they reveal themselves and deliver their recipe.
Christine Garcia was born in Casablanca and lived there until she was 10 years old. “Morocco is a bright country, with a cosmopolitan population. Children, we all played together in the street. I have no memories of racism. Jews and Muslims gave each other cakes at the end of religious festivals. My childhood is happy, carefree. We leave Casablanca for Algeria where the situation is conflictual. After three years, we return to France. We are looking for a place to live, and we land in Argelès. Here life is different. I renews friendships, but I am disconnected. It shows in my behavior and my school involvement “.
20 years in Germany
Christine’s parents make a decision that will have a positive impact on her future. “My parents send me to Germany to stay with my aunt and my grandmother. An educational shock that has worked well. I am adapting with happiness to this country and its inhabitants. I find there a rigor that I needed. and which suits me. I am passing my baccalaureate, enrolling at the University of Frankfurt in foreign languages and civilizations. I am learning German, English, Italian and perfecting my Spanish. studies, I am hired as a quadrilingual executive secretary in an import-export company. My job is very interesting. I travel all over Europe. I meet a lot of people at trade fairs. 20 years later , I am returning to France with my two daughters. I live in the family home in Saint-Estève where my parents have moved. I am looking for work, taking various internships. I meet a companion with whom I have a little boy. We live ten years in Béziers. I found Saint-Estève and I alternated odd jobs and periods of social assistance. until my retirement “.
Associative life, Christine is fully committed to it. “I put my professional skills at the service of associations such as French Overseas, Heart and Health. I am also a member of Folies Stest and Riberal philatélique. Life in Saint-Estève is pleasant. I become a correspondent of L ‘ Independent. It’s fun, a richness in human encounters. I learn a lot “. She offers us the recipe for Dafina from her grandmother who, before lighting the Shabbat candles, used to cook it until noon the next day.
For 8 people, provide 1 kg of chuck, 1 kg of beef breast, 1 calf’s foot, 1 marrow bone, 500 g of chickpeas, 1 kg of medium potatoes, 5 onions, 8 eggs, 1 Tbsp turmeric, the 4 spices, 2 cinnamon sticks, nutmeg, paprika, saffron, 1 head of garlic.
Soak the chickpeas overnight. The next day, put them in a pot with the meats, shell eggs, peeled potatoes, onions with skin, spices. Cover with water, simmer gently for 4 hours (traditionally this dish was cooked overnight). Halfway through cooking, add 2 tablespoons of honey.