Hello Diners!
Well, this is pretty exciting. Our good works bring us to South Africa this month, a country that we have not yet had an opportunity to support. Our November grantee, No Means No South Africa (NMNSA), seeks to provide education and practical skills to end sexual violence against women and children. Details
Hello Diners!
This month is a “two-fer!” That is, our good works are taking us to India and Rwanda. So, you may have to make a tough decision about which direction to go! I am here to present you with the Proven Platter for Rwanda in support of the Kula Project. They work to eradicate poverty through the development of women entrepreneurs in Rwanda’s coffee communities. Details
Indio Viejo, or old Indian, is a flavorful and hearty stew with a curious name. Folklore claims that the dish got its name from an indigenous chief who did not wish to share his dinner with two Europeans passing through his area. As the story goes, the chief was enjoying some of this stew and when the visitors asked what he was eating he said an old Indian to discourage from wanting him to share. Details
The Dominican chimichurri burger has been called one of the best street foods in the world. The burgers are cooked on a hot griddle or skillet so that a crispy crust forms around the juicy inside. I made one batch with ground beef and one with ground Impossible burger, a vegan option. The spicy sauce, tangy tomato, and cabbage complement the burger resulting in a unique take on an old classic. Details
This month we are visiting the cuisine of Kenya, an African country whose border touches both Lake Victoria and the Indian Ocean. While researching foods common to the area, I came across pepper soup, which is served across Africa in many forms. It can be as basic as a broth or stock flavored with ground black pepper and served over stewed fish or chicken, or it can be a more flavorful soup made with a variety of peppers, both dried and fresh, with a combination of meat and fish. Details
Hello Diners!
Kenya calls us to come for a visit this month! And since it’s November, it’s definitely time to think about a warming beef stew, epic comfort food at this time of year. Kenyan Beef Stew is not all that different from our American version. It contains meat, potatoes, and carrots. I find that the difference is in the spices used and the inclusion of tomatoes and plantains. Details
Hello Diners!
This month our good works take us to Malawi. I think we’ve been there a few times before! I picked up one of my go-to African cookbooks, “Zainabu’s African Cookbook,” for inspiration this month. I found a recipe for Beef with Butternut Squash that sounded promising. When I read the recipe, I realized it is very similar to something I’ve made in the past that I’ve really enjoyed. Details
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