Blog | Together Women Rise

Malwaian cuisine has remained relatively unchanged from influences of other cuisines. It is thus very traditional, utilizing the produce, grains, and meat that are found in the region and that can be locally sourced. Most dishes are uncomplicated and composed of a few ingredients and involve fairly straightforward preparation. Zitumbuwa are a perfect example of this. Zitumbuwa are deep fried banana fritters that are made of just three ingredients: banana, fine cornmeal (more traditionally, maizemeal), and baking soda. Some more contemporary interpretations add milk and egg, but we are keeping to basics here. The Zitumbuwa come together in less than 15 minutes and are best eaten hot. Crunchy, sweet, and delicious, they would make for a perfect evening snack with tea on a warm April evening. Details

Kia Hunter, Volunteer Manager

Best Practices, For leaders, Storytelling

A Rising Tide

A Rising Tide: Jill Sobieszyk

One of our goals for this Chapter Leader newsletter is to create a forum for chapter leaders to learn from each other and about each other. We’re calling this feature “A Rising Tide” because when one of our chapters succeeds, we all succeed – and we should share those strategies and successes with each other to lift all our boats, metaphorically speaking. This month, we are featuring one of the AZ, Tucson – 3 chapter’s four leaders, Jill Sobieszyk.

A “retired” teacher of 40 years, Jill now lives in Arizona and tutors students in many subjects, from math to reading. As an educator she finds the value of teaching so important, which is also why she remains a student herself, taking art lessons and researching our many grantees and their countries’ cultures. Details

Georgia Reader, Recipe Co-Curator

Recipes

Kenya, Proven Platter, sweet potato, The Proven Platter, vegan, Vegetable, Vegetables, Vegetarian

The Proven Platter – Kenya, March 2023

Irio is another simple but delicious Kenyan week night dinner. There are many variations – from a simple mash of sweet potatoes, peas and corn seasoned with salt and pepper, to a spicier dish using a blend of sweet onions, smokey paprika and hot sauce. I preferred the spicier blend with white and red sweet potatoes roasted to maximize their sweetness. Details

Kia Hunter, Volunteer Manager

Best Practices, For leaders, Storytelling

A Rising Tide

A Rising Tide: Sheila Dunn Interview

Born in Maryland, Sheila grew up in a family that highly valued education. After hitting the glass ceiling in the healthcare field, she started her own company, Quality America, Inc. Now retired, Sheila enjoys edible landscaping and looks down when she hikes so she can forage for mushrooms. Details

Vinola Vincent Munyon, Recipe Co-Curator

Recipes

Beverage, Guatemala, Proven Platter, Rice, The Proven Platter

The Proven Platter – Guatemala, February 2023

Guatemalan cuisine is a mix of culinary traditions of the aborginal population that inhabited the land and of those of her later colonizers. This mix of Mayan and Spanish culinary traditions is reflective of cuisince of another country: Mexico. There are thus dishes with similar sounding names but different interpretations (like the enchilidas) as well as dishes with different names in the two cultures but that have a similar culinary composition. The Atolillo Guatemalteco or Guatemalan Atolillo is very similar to the Mexican Atole, a sweet drink that is consumed warm. While Mexican Atole is made with masa harina, the Atolillo Guatemalteco is made with rice milk. Requiring just a handful of ingredients that most would have in the pantry, the drink comes together very quickly (does require overnight soaking of the rice). A comforting drink with the warmth of cinnamon and vanilla and the taste of arroz con leche, the Atolillo Guatemalteco is perfect for a cold evening in Feburary. Details

Addressing the Root Causes of Global Gender Equality