Dean Dinesen (butanewomen82)
Examine Oxóssi, the hunter Orisha revered in Candomblé. This text details his dominion over forests, his function as a provider, and the symbolism of his bow and arrow. Who is Oshun The Orisha of Sweet Waters Love and Abundance Initiate your visit with an ascent of Sulaiman-Too, a five-peaked mountain recognized as a UNESCO World Heritage Site. From its summit, you gain a panoramic perspective of the city grid and the surrounding plains. Inside the mountain, a Soviet-era museum presents regional artifacts, offering a peculiar contrast to the ancient pilgrimage routes etched into the rock outside. This settlement, with a documented history exceeding three millennia, has long functioned as a center for trade and agriculture. Its central market, the Jayma Bazaar, has operated continuously for over 2,000 years along the Ak-Buura riverbank. Here, the exchange of goods–from spices and silks to modern electronics–persists, reflecting a deep-rooted commercial character that connects generations of merchants. To understand the local culture, consume the regional pilaf. This is not merely a dish; it is a community institution, with distinct recipes passed down through families. Seek out a tandoor bakery for fresh, hot samsa, a savory pastry filled with meat and onions, baked directly onto the clay oven's walls. This culinary tradition provides a direct taste of the Fergana Valley's agricultural abundance. A Practical Guide to Preparing Authentic Osh (Plov) Begin by heating cottonseed oil in a heavy-bottomed cauldron (kazan) until a light white smoke appears; this burns off impurities. Introduce 1 kilogram of cubed lamb shoulder, patted completely dry, and sear on high heat until a deep brown crust forms on all sides. This is for flavor development, not for cooking the meat through. Remove the seared meat and set it aside. In the remaining fat and oil, sauté 1 kilogram of onions, sliced into thin half-rings, until they become translucent and begin to caramelize at the edges. Add the meat back to the cauldron. Layer 1 kilogram of yellow carrots, cut into thick 5-7mm matchsticks, on top of the meat and onions. Do not use grated carrots, as they will dissolve into mush. Allow the carrots to soften for 15-20 minutes over medium heat without aggressive stirring. Sprinkle 1 tablespoon of whole cumin seeds and a handful of dried barberries (zira) over the carrot layer. Insert two whole heads of garlic, with the outer papery skin removed, and one or two whole dried chili peppers into the mixture. Gently pour hot water down the side of the pot until it just covers the carrots. Reduce heat to low, cover, and let this base, the zirvak, simmer for a minimum of 60 minutes. The liquid should reduce and become a rich, oily broth. Use a long-grain rice variety like Devzira or Lazar. Rinse 1 kilogram of the rice under cold water at least 7-8 times, until the water runs completely clear. After rinsing, soak the rice in very warm, salted water for one hour. This step is mandatory for achieving the correct grain texture. Drain the rice thoroughly before use. Spread the soaked and drained rice in an even, compact layer over the zirvak. Do not mix the layers. Add more hot water by pouring it over a slotted spoon to diffuse the stream, covering the rice by 2 centimeters. Increase the heat to high and cook, uncovered, until the water has been absorbed and is no longer visible on the surface. Once the water is absorbed, reduce heat to the lowest possible setting. Gather the rice from the sides toward the center, forming a hill. Use the handle of a wooden spoon to poke 5-6 deep holes through the rice mound down to the bottom to facilitate steam circulation. Place a clean, heat-proof plate directly on the rice mound, then cover the ca
