The Proven Platter – Tanzania, May 2024
11
Apr, 2024

The Proven Platter – Tanzania, May 2024

This month, we have the treat of having two new recipes. This one from Georgia Reader brings us what is commonly known as the national dish of Tanzania. This hearty vegan stew is best served over rice or ugali, a simple corn porridge. The warm spices are tempered by the creamy coconut milk but you can adjust the spice to your taste. Use canned (rinsed) kidney beans and you can have dinner on the table in no time. Details

12
Mar, 2024

The Proven Platter – Rwanda, April 2024

Hello Diners!

I am absolutely thrilled to be back in the role of volunteer Recipe Curator after several years off, and joining the current (fabulous) team of Georgia and Vinola, along with Kristina and Terri, who are also onboarding this year. I look forward to working with them and am really excited for the opportunity to discover new recipes for you to share with your families or at your chapter meeting. Details

17
Nov, 2021

The Proven Platter – Rwanda, December 2021

Ibihaza is a bean and pumpkin stew common in Rwanda. It was originally made by soaking dried beans overnight and then stewing them with pumpkin. In recent years, cooked bean stores have emerged to fill the need for precooked beans to save time and the fuel needed for cooking them in the home. These beans are sold precooked and unseasoned. Details

9
Feb, 2021

The Proven Platter – March 2021, Zimbabwe

This month’s dish is samp and beans, which comes from Zimbabwe, a central African country. Zimbabwe is bordered by two rivers which supply fish to eat and water to grow crops in the summer. Most of the crops and fish are dried to last through the dry winters. Common to every culture is a stew started from dried beans and vegetables – what sets them apart are the spices used to flavor them. This dish uses a unique blend of warm African spices that elevate the dried beans and samp into a hearty stew. Details