In the spotlight this month is CAMFED’s Transition Program in Zambia. This program supports young women when they transition out of school by providing them with the skills, knowledge, and resources to establish a livelihood. Details
The recipe for this month, a rather cold February 2025, is in honor of our grantee, Kakenya’s Dream. The dream is to “invest in girls from rural Kenya through educational, health, and leadership initiatives to create agents of change.” The weather and the subject of our inspiration (Kenyan cuisine, girls being empowered…) seemed to conspire to prod me toward a stew of some kind, a stew that would warm your heart, lift your spirits, and fill you up. Enter: Maharage Ya Nazi, Details
This month, two recipes combine for a delicious Ethiopian treat: a spiced butter (Niter Kibbeh) and a lightly sweetened and spiced bread (Himbasha). Note that spices commonly used in Ethiopian cuisine are featured here, including cardamom and fenugreek. Though you can certainly enjoy this Ethiopian sweet bread with spiced butter spread any time of day, it is generally eaten for breakfast or as a side to a meal, as desserts are not common in Ethiopian cuisine. Details
The cuisine of Liberia is an interesting mix of West African Coastal cuisine and Creole, a combination that is a reflection of its location and its history. Peppers are aplenty and the food, like the air, is filled with heat. Liberian cuisine is unique among other West African cuisine in the preponderance of baked goods. Baking as a technique is traced back to the freed slaves and freeborn Blacks who moved from the Southern States of the USA. A lot of these baked goods have similarities to baked goods we are familiar with in the USA but with some interesting twists. Pineapple Walnut Bread is one such. A lot like banana bread but less sweet and eaten more as a breakfast bread, with a pat of butter. It uses ingredients that are easy to come by in any kitchen which is essential in these times when we are relying on pantry supplies for cooking. In my research about Liberia, its customs and cuisines I came across Anthony Bourdain’s travels to the country and would highly recommend watching the episode (No Reservations: Liberia, Season 6, Episode 14) with a slice of pineapple walnut bread. Details
This month we are celebrating Malawi which is in southeastern Africa. Although Malawi is landlocked, a third of its territory is covered by Lake Malawi. Lake Malawi National park is a UNESCO World Heritage site for being of “global importance for biodiversity conservation due particularly to its fish diversity.” The cuisine of Malawi is reflective of the abundance of fish in the area as well as the fruit and vegetables grown there. Details
Recipe Curator Linda McElroy whips up a Rwandan menu that reflects the simplicity of the cuisine but is tasty and textured. Details