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Welcome to the live streaming programme of A MAZE. / Berlin 2020 - Total Digital - 9th International Games and Playful Media Festival. 3.5 days of hand selected sessions for everyone who loves an inclusive, respectful and meaningful future for games, playful media and their creators. You can follow our festival programme live on our A MAZE. / Berlin website, the A MAZE. YouTube channel, in the A MAZE. SPACE and on our Festival Discord.

All links will get communicated here and on our festival website. #AMaze2020

Schedule not final, there are still some sessions added in the coming days.

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Special [clear filter]
Thursday, July 23
 

14:00 CEST

A MAZE. Live Cooking Show: Vangi Bhaath (eggplant rice) with Shailesh Prabhu
The first ever A MAZE. Live Cooking Show!
For the A MAZE. / Berlin 2020 - Total Digital Festival we invited the community to share their favorite local dishes with us and the worldwide community. What connects more than gaming and cooking? Cooking is so far the best practice to know different cultures, tastes, traditions and the people.

At the moment it isn't the right time to travel and experience different cultures in person so we are hosting our first ever A MAZE. Live Cooking Shows to bring the world to your homes with delicious recipes and wonderful chefs! We are sharing the ingredients and recipe so you can cook along!

Share your cookalong thoughts & media via twitter & IG (#AMaze2020, #AMAZELiveCooking) or on our discord channel.

Today:
Vangi Bhaath with Shailesh Prabhu


Vangi Bhaath (eggplant rice)
For the Spice Mix: 
  • Kali Mirch (Black pepper whole) 1 tablespoon
  • Byadgi Lal Mirchi (Dry Red Chillies but can be substituted for other) 2
  • Saunf (Fennel seeds) 1/2 teaspoon
  • KhusKhus (White Poppy seeds) 1 tablespoon
  • Cloves 2
  • Green cardamoms peeled 2
Dry roast all the above on medium heat. Let it cool off and grind to a fine powder.

For the Vangi Bhaath
  • Rice 2 cups
  • Oil 6-8 tablespoons
  • Tamarind pulp 2 teaspoons
  • Onions 2
  • Baby eggplants (Indian Eggplant) 10-12 (Can be substituted with any kind of eggplant, for example, you could use 1 diced Italian eggplant)
  • Split Bengal gram (chana dal) 1 tablespoon
  • Mustard seeds 1 teaspoon
  • Byadgi Lal Mirchi (Dry Red Chillies but can be substituted for other) 2
  • Curry leaves 15-20
  • Turmeric powder 1/2 teaspoon
  • Asafoetida 1/4 teaspoon
  • Salt to taste
This recipe serves 4

Cook rice till it’s 3/4th done add 1-2 tablespoons oil and toss and keep aside.

Peel and slice onions, wash and cut eggplants into 2.5 cm cubes, if using green small eggplants, slit into four but keep the stem intact and attached.
Soak chana dal for about 10 minutes in hot water, drain and keep aside.

Heat the remaining oil and temper the mustard seeds, red chillies, curry leaves and the chana dal till the mustard seeds splutter thoroughly. Fry till the chana dal is well roasted and light brown in colour.

Add the onion and sauté till translucent.

Add the eggplants and stir-fry on high heat till it is half done.

Sprinkle turmeric powder, asafoetida, salt and the tamarind pulp. Add the spice mix and cook till the eggplants are almost done.

Mix the rice into this thoroughly and toss over high heat. Reduce heat, sprinkle little water, cover and cook till the rice is soft and completely cooked!
You could add some chopped coriander or grated coconut on top and serve. Yogurt is a good accompaniment!


Artists

Thursday July 23, 2020 14:00 - 15:00 CEST
Livestream
 
Friday, July 24
 

17:30 CEST

A MAZE. Live Cooking Show: Butternut Blue Cheese Brown Rice Bowl with Riker
The first ever A MAZE. Live Cooking Show!
For the A MAZE. / Berlin 2020 - Total Digital Festival we invited the community to share their favorite local dishes with us and the worldwide community. What connects more than gaming and cooking? Cooking is so far the best practice to know different cultures, tastes, traditions and the people.

At the moment it isn't the right time to travel and experience different cultures in person so we are hosting our first ever A MAZE. Live Cooking Shows to bring the world to your homes with delicious recipes and wonderful chefs! We are sharing the ingredients and recipe so you can cook along!

Share your cookalong thoughts & media via twitter & IG (#AMaze2020, #AMAZELiveCooking) or on our discord channel.

Today:

Butternut Blue Cheese Brown Rice Bowl by Henrike Lode
(South African fusion dish)

Serves: ca. 6 portions
Cooking time: 30 - 45 minutes

Ingredients:
  • 500g cubed butternut
  • 50-100g blue cheese (leave out to make vegan)
  • 200g veggie mince 
  • 200ml coconut milk
  • 1 cup brown rice
  • 2 cups vegetable broth
  • 1 onion (I like red, but white works too)
  • 1-3 garlic cloves
  • parsley 
  • olive oil
  • salt
  • chili powder / sriracha
  • optional: some chopped Peppadew, 1 cubed yellow bell pepper, 1 cubed carrot. 1 cubed potato
  • optional: sauce thickener (corn flour)

Instructions:
  1. Defrost your veggie mince. Follow the rice cooking instructions. Mine says 1 cup of brown rice with 3 cups of water and half or one tablespoon of salt. Cover with lid. When it starts boiling, reduce heat to simmer, and set a timer (mine wants 35 minutes).
  2. Dice onion and garlic and saute gently in olive oil in a big pan or no-stick pot until soft. Once the onion is getting a little brown and crispy, add the veggie mince and fry at medium heat for maybe 10 minutes. I use Bouillon cubes for the broth, so I throw one into a cup and fill it with boiling water, and give it some time to dissolve, stirring with a fork and smashing it.
  3. I have never used a regular butternut before, if you do: good luck. They’re a little difficult to peel, and you have to scrape out the seeds like you do with a honey melon. I use pre-chopped butternut and cut it into even smaller chunks. I like my butternut in cubes about 2cm. If you like yours bigger, they will take a little longer until it is soft. If you want to add some variety to the dish, you can also add optional veggies now. Try to have all the cubes roughly the same size.
  4. Add veggie cubes to the pot together with the broth and mix well. Add enough broth/boiling water to just cover the veggies, and have a light hearty/salty flavour. Don’t worry if it’s a little salty, the coconut milk later will remove some of that flavour, and when you mix it with the rice it should work itself out. Put on the lid and set a second timer for 15 about minutes, or 20 if your chunks were bigger. Boil at medium/high heat (4/5 out of 6).
  5. Now you have time to clean up the kitchen, have a glass of wine, chat a little with your friends, whatever you’re into. Now is also a great time to chop some parsley and peppadew if you want to add that. Stir the pot a little every now and then, and watch that the butternut doesn’t start dissolving, because that would be overdoing it.
  6. When the second timer is up, check the consistency of the butternut by poking it with a fork. When it feels nice and soft (and carrots and potatoes as well), add coconut milk and reduce heat to low heat. Break blue cheese into smaller chunks and add to the pot, letting them dissolve. Add chopped parsley and season with chilli powder or sriracha. You can make it as spicy as you like. I also add some dried “mixed herbs”.
  7. (Optional) Finally, if the sauce is not thick enough for your liking, you can add some sauce thickener. For the one I use,  Maizena cornflour, you pour some cold liquid in a cup, water or milk or cream or coconut milk or whatever you like. Then add 1-2 fork spoons of sauce thickener, stir until all the lumps are dissolved and then pour into the pot, and mix well. It needs heat to thicken, but thickens very quickly, so watch it and keep stirring.
  8. Somewhere in the process the rice timer was probably finished. If there is still liquid in the pot, turn off the heat and leave the rice on the hot plate without lid on, the remaining liquid should evaporate without the rice burning. I don’t know your stove though, so keep an eye on it, stir every now and then. If the liquid doesn’t disappear by itself, pour it out.
  9. Final step: Mix the rice into the pot (hopefully there is enough space, otherwise pour both into a bigger container).
ENJOY!

I put parmesan on top of my bowl, because there is never a good reason to not add more cheese to food, but that is between you and your cheese addiction.
I double the ingredients when I make this for meal prep, and if you keep it in the fridge, it’ll last the whole week.

Artists
avatar for Riker (SA / DE)

Riker (SA / DE)

Riker teaches Game Design at the University of the Witwatersrand in Johannesburg, South Africa. She loves making games about serious stuff like coding or chill stuff like slow farming simulations in Twine. In her free time she enjoys romantic walks on the balcony and cooking up delicacies... Read More →


Friday July 24, 2020 17:30 - 18:30 CEST
Livestream
 
Saturday, July 25
 

17:00 CEST

A MAZE Live Cooking Show: Mini-Pavlovas for Edible Games with Jenn Sandercock
The first ever A MAZE. Live Cooking Show!
For the A MAZE. / Berlin 2020 - Total Digital Festival we invited the community to share their favorite local dishes with us and the worldwide community. What connects more than gaming and cooking? Cooking is so far the best practice to know different cultures, tastes, traditions and the people.

At the moment it isn't the right time to travel and experience different cultures in person so we are hosting our first ever A MAZE. Live Cooking Shows to bring the world to your homes with delicious recipes and wonderful chefs! We are sharing the ingredients and recipe so you can cook along!

Share your cookalong thoughts & media via twitter (#AMaze2020, #AMAZELiveCooking) or on our discord channel.

Today:
Mini-Pavlovas for Edible Games with Jenn Sandercock


This recipe will give you supplies to play either High Tea Assassin (3 player game) or Flavour Roulette (1-5 player game).

Ingredients:
For Meringues
  • For a small batch:
    • 1 egg white
    • 60 g sugar
  • Double for more
For Fillings
  • For High Tea Assassin
    • ⅓ cup any red jam, e.g. raspberry, strawberry
    • ½ cup chocolate, melted
  • For Flavour Roulette
    • 2 tablespoons of a flavour you dislike on sweet desserts, e.g. horseradish, mustard, Vegemite, curry powder.
For Toppings
  • 1 cup whipping cream
  • ½ cup of at least 3 different chopped fruits (either fresh, tinned, or thawed from frozen). For example, kiwi fruit, bananas, peaches, passionfruit, strawberries, raspberries, blueberries, etc..

Special equipment needed:
  • Baking trays
  • Electric mixer or stand mixer
  • Piping bag will make your life easier but is not essential

Recipe:
  • Prepare oven and trays:
    • Preheat oven to 140°C/280°F.
    • Line baking trays with sheets of parchment paper or silicone baking mats.
  • Make the meringue mix
    • Whisk egg whites until stiff peaks form.
    • Add sugar one tablespoon at a time while mixing each tablespoon in fully.
  • Create meringue shapes
    • Leave a small amount of space between each meringue.
    • If you have a piping bag:
      • Scrape out your bowl and put the meringue mix into a piping bag.
      • Pipe into a “nest” shape onto your baking trays.
    • If you don’t have a piping bag:
      • Use a spoon to make dollops on the tray.
      • Use the back of the spoon to make a crater in your dollop.
  • Bake the meringues
    • Bake for 30-45 minutes or until dry and firm to touch.
  • Allow meringues to cool
    • Switch off the oven.
    • Leave in the oven for 10 minutes.
    • Remove from oven and put on cake cooling rack.
  • Add fillings
    • Place fillings inside nests according to the rules of the game you’d like to play.
    • For High Tea Assassin
      • Make 2 of the same flavour for each player. That is, make 2 with jam, 2 with melted chocolate, and leave 2 plain
    • For Flavour Roulette
      • Fill one with the “bad” filling.
      • Make at least one with nothing inside and up to the number of players -1.
  • Whip the cream
    • Put cream into a large bowl.
    • Whip until stiff peaks form.
  • Add cream as the topping
    • Using a piping bag or a spoon, put on cream on top of the meringue nests in a dome.
    • Place your nests carefully so you can remember which are matched based on fillings.
  • Decorate with your toppings
    • Chop up your toppings so they’re small enough to fit on top of your domes.
    • For High Tea Assassin:
      • If you would like to play yourself, make sure at this point you move your pairs around so you forget what is inside.
      • Put the same toppings on any two that have the same filling.
    • For Flavour Roulette:
      • Put the same topping on every item for the round.
      • Make sure that for every round you have at least one item with the “bad” filling.


Artists
avatar for Jenn Sandercock

Jenn Sandercock

Game Designer/Producer, Inquisiment
Jenn creates games fostering friendship, curiosity, and challenge. Jenn has developed a wide range of digital and non-digital games, including LA Noire and Thimbleweed Park. She is the creative force behind the Edible Games Cookbook which contains 13 tabletop games that you have to... Read More →


Saturday July 25, 2020 17:00 - 18:00 CEST
Livestream
 
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