Mary Gomes

Mary Gomes learnt to cook from her mother and aunts. This was in the days of hand-grinding spices, scraping coconut, with no more help than a kuali and cleaver in the traditional Eurasian kitchen. No such modern accoutrement such as a blender or cake mixer. When she married her Chinese husband, she learnt the secrets of the nonya kitchen from her mother-in-law. Before long, she was fixing Sunday meals for her extended family and the community of St. Joseph’s Church …