In The Mung Bean Soup

Or

On The Spiritual Importance of Seasoning

Cast:

OLIVE OIL

ONION

RED CHILLI

GARLIC CLOVE

FRESH ROOT GINGER

ORANGE

ORANGE JUICE

VEGETABLE STOCK

MUNG BEANS

CORIANDER

SEASONING

ACT ONE:

A kitchen side

OLIVE OIL: One Tablespoon

ONION: (Tearfully) One, sliced

RED CHILLI: One, deseeded and finely chopped.

GARLIC CLOVE: One or two, chopped.

FRESH ROOT GINGER: Half inch piece, peeled.

ORANGE: Finely pared rind of one.

ORANGE JUICE: One hundred millilitres

VEGETABLE STOCK: One and one quarter pints.

MUNG BEANS: Two hundred grammes soaked for two to three hours.

CORIANDER: Fresh, one tablespoon, chopped.

ACT TWO:

A heated pan.

OLIVE OIL: Heat

ONION: Soften in oil for five minutes

RED CHILLI: ADD!

GARLIC CLOVE: ADD!

FRESH ROOT GINGER: ADD!

ORANGE:(Dejectedly) Add half. Cook for one minute

ORANGE JUICE: Add, bring to boil and reduce by half

VEGETABLE STOCK: ADD!

MUNG BEANS: ADD!

SEASONING:(Tentatively, but with growing confidence) Add, boil then lower heat and simmer for thirty minutes.

MUNG BEANS: Until tender. Blend.

CORIANDER: ADD!

ORANGE JUICE: (With reproach)Add more if too thick.

ACT THREE:

A bowl.

OLIVE OIL:EAT!

ONION: EAT!

RED CHILLI: EAT!

GARLIC CLOVE: EAT!

FRESH ROOT GINGER: EAT!

ORANGE: EAT!

ORANGE JUICE: EAT!

VEGETABLE STOCK: EAT!

MUNG BEANS: EAT!

CORIANDER: EAT!

SEASONING:(Quietly, but with confidence) Adjust, then eat.