A behind the scenes peek at Frank Theatre’s production of Eclipsed

The Frank Theatre presents the area premiere of Danai Gurira’s award-winning play ECLIPSED

Sept. 16 – Oct. 10, 2010
The Playwrights’ Center 

Here is your opportunity to meet the cast and crew, cook up Frank Theater’s recipe for “Liberian Jollof Rice” and see why you do not want to miss this show!

“Eclipsed centers on the lives of five women who are thrown together by the recent civil war in Liberia. Salvaged as chattel from wartime looting, these “wives” of the commanding officer form a hardscrabble alliance and develop their own a hierarchy as they confront questions of survival within their compound. The arrival of a new girl who has learned to read, and the return of a former “wife” who has learned to kill, quickly transforms their possibilities. Surprisingly vivacious and often funnier than you would expect, Eclipsed raises thought-provoking questions about power and resistance, solidarity and complicity, as the women hold out for the hope of a brighter destiny.”

Hope Cervantes, Signe Harriday and Shá Cage rehearse outside the Frank Theatre studio

The Crew (from L to R): Christopher Kehoe (production assistant), Todd Edwards (set designer), Wendy Knox (Artistic Director), Glenn Klapperich (stage manager), Kathy Kohl (costume designer), Ray Steveson (lighting designer)

In the dressing room – Nisreen Dawan braides Hope Cervantes` hair

Frank Theatre’s Recipe for

LIBERIAN JOLLOF RICE

Jollof rice is a staple dish of many of the West African countries, including Liberia, with regional variations. Typically made with meat or fish, it also can be vegetarian by leaving out the meat.

1/2 c. vegetable oil
1 lb chicken, shrimp, fish or other meat
3-4 c. water or stock
1/2 c. onion, finely chopped
4 cloves garlic
1/2 c. green or red pepper, finely chopped
2 cups long grain rice
1 6-oz. can tomato paste
1 16 oz can tomatoes, diced
2 chopped carrots
1 c. green beans
1 c. shredded cabbage
1 T. salt
1/2 tsp. black pepper
1/2 tsp. thyme
1 tsp. crushed red pepper or fresh chilies.
1/2 tsp. ground ginger or allspice (optional)
Vegetable options: you can also add any or all of
the following: mushrooms, eggplant, squash

In a skillet, sauté the chicken, meat or fish in 1/4 c. vegetable oil. Remove from heat and setaside in larger pot. Add 2-3 cups stock or water to chicken and simmer for 20 minutes.
Meanwhile, sauté onion, and green or red pepper until soft in oil, 4-5 min; add garlic and sauté 1-2 min longer. Stir rice into the onions and peppers, then add tomato paste, stirring to coat rice and give it a reddish hue. Add chopped tomatoes, and let them cook down for several minutes. Pour this mixture over the chicken, add carrots, green beans, cabbage and spices. Reduce heat to low, cover and simmer for 20 minutes. Serve on a platter, garnish with sliced hard-boiled egg, cilantro or parsley.

Yeukai Mudzi, Sha` Cage, Signe Harriday, and Hope Cervantes rehearse on stage.

ECLIPSED
Sept. 16 – Oct. 10, 2010
The Playwrights’ Center

Performances: Thur., Fri, and Sat. at 8:00 pm, with a 2:00 pm matinee on Sun.

Tickets: $20 (Thu, Sun) and $22 (Fri, Sat), (tickets can be reserved online at http://www.franktheatre.org or by calling (612) 724 3760.

Special Dates:

Silent Auction Fundraiser Performance for the Frank Theatre: Sat., Oct. 2, tickets are $65

Pay-What You-Can Option available Saturday, Sept. 18. (Suggested $10 minimum, first come, first served; must be purchased at the door)

Post-Play Discussions
Sunday, Sept 19 (2 p.m. show)
Sunday, Sept. 26 (2 p.m. show)
Sunday, Oct. 3 (2 p.m. show)