From the front door she calls, “He has risen!” Her children respond, “He has risen indeed. Let’s eat!”
I dodged church Easter Sunday this year. My mother Gbeme, however, worshipped at the Baptist church she’s been attending twice weekly for the past 20 years.
Raised Catholic in Nigeria, my mother’s Easter begins the seasonal swap from heavy wools to floral prints and pastels. She wears a beautifully vibrant gele — an intricately fashioned tie around the head worn by Yoruba women — and iro and buba — the matching outfit traditionally worn by Yoruba women — to church. She exchanges compliments with the other congregants about their upbeat clothes and steady health. For two hours the pews fill, the choir sings, and for the larger Easter crowd, the young new pastor delivers an especially rousing sermon. Soon thereafter, church dismisses. Time to eat.
For many Americans, Easter is synonymous with the egg. But in my bicultural household,
creamy frejon is the signature Easter week delicacy. The bean soup is made of smoothly blended brown beans called ewa ibeji and steeped coconut, then sweetened with cane sugar to taste.
In the mid-1980s, my mother left metropolitan Lagos to attend college in rural Wisconsin — and made necessary modifications to the original frejon recipe. Back then international foods weren’t as integrated. In lieu of traditional Nigerian dishes, my mother observed her first few Easters amid sweet friends, sweet rolls, egg salad, and hearty Midwestern casseroles. After she graduated, she moved from Wisconsin to Minnesota, reuniting her with city dwelling, a dense Nigerian immigrant community, specialty grocers, and Easter frejon.