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The Proven Platter – Pakistan, October 2023
13
Sep, 2023

Recipes

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The Proven Platter – Pakistan, October 2023

Pakistan, young country that it is, having been cleaved from British-occupied India when the latter gained independence in 1947, often gets lumped with India when its culture or cuisine is discussed. This is neither entirely accurate nor very respectful of the tension that continues to exist between the two nations. What is accurate is that Pakistani cuisine is reflective of the regions that comprise it. The food borrows from Mughal, Middle Eastern, South Asian, British, and Indian traditions. Pakistani food tends to be meat-forward, fragrant with spices and layered in flavor profile. Details

7
Sep, 2022

Recipes

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The Proven Platter – Honduras, October 2022

Nacatamales are flavorful masa dumplings, stuffed with a variety of fillings, which are then wrapped in banana leaf and steamed. The filling is made up of spiced meat, beans, and vegetables and there are as many recipes as there are families eating this delicious dish. Chicken, beef, and pork are the most common meats, and potatoes, peppers, and beans are staples, but you will see recipes including everything from squash to raisins. These are the traditional Christmas breakfast in many Honduran homes. Details

4
Oct, 2021

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The Proven Platter—Nepal, November 2021

Momos are quintessentially Nepalese. These flavor-packed, bite-sized dumplings are so popular that they are sold by street food vendors and also feature prominently on menus of upscale restaurants in Nepal. Eaten as a snack, an appetizer, or made a complete meal of along with soup, momos are versatile. Traditionally, momos, like their cousin the gyoza, are steamed and consist of a flour-based wrapper with a minced meat filling that is spiced with aromatics. Chicken, goat, and buffalo meat are most commonly used fillings, however, modern takes on this traditional favorite also use vegetables, greens, and occasionally cheese. Details

9
Aug, 2021

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The Proven Platter—Sierra Leone, September 2021

Jollof rice is to West African cuisine what barbeque is to the Southern states of the United States of America. Much like the never-ending food wars over Texas barbeque versus Carolina or Kansas barbeque there is much spirited debate and light-hearted cooking wars over Ghanaian Jollof versus Nigerian Jollof versus Sierra Leonean. Jollof is quintessentially West African and a dish that is a great one pot meal of sorts: vegetables, grain, and protein all in one dish (“of sorts” as it definitely takes more than one pot to make but comes together as one dish!). Thus, Jollof seemed like the natural choice to feature for Sierra Leone. Details

5
Oct, 2020

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The Proven Platter – Democratic Republic of Congo (DRC)

The National dish of the Democratic Republic of Congo, Poulet à la Moambé (variously spelled as mwambe or nyembwe) is a rich, hearty chicken stew that seems like the perfect dish for a cold winter night.  While the dish has influences of French cooking techniques in the manner in which it is prepared, it is entirely Central African in the ingredients and flavors used. Details

13
May, 2020

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The Proven Platter – Kenya, June 2020

Rice cooked with meat and vegetables is eaten all around the world. Pilaf, or rice cooked in broth, is believed to have originated in Persia around 500 BC. By the time it reached Africa, it had become a blend of rice, warm African spices with various meats mixed in. In Kenya it became Pilau, a rice and meat dish with a familiar spice blend. Details

13
Dec, 2019

Recipes

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The Proven Platter – January 2020

While working on the recipe for this month’s Featured Grantee’s country, I took a moment to reflect on how much I have enjoyed being on the recipe team at Dining for Women. It has sparked the return of a world map to the wall of my kitchen, so I know where each country is geographically. It has also deepened my appreciation for the women of the world who manage to prepare delicious, nutritious meals for their loved ones no matter how scarce the resources at hand. Details

8
Jan, 2018

Recipes

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The Proven Platter – Peru, February 2018

Hello Diners!

Peruvian-style pollo a la brasa, or rotisserie chicken, is perhaps one of the most well-known Peruvian dishes here in the U.S. due to the many take-out joints around the country (depending on where you live!). It is also one of the most consumed dishes in Peru. A whole chicken is marinated overnight in a combination of garlic, herbs, soy and vinegar, and then roasted whole on a spit, often over a charcoal fire. The chicken is always served with creamy, mayonnaise-type sauces, typically bright with aji amarillo chile pepper. Very often it is accompanied by French fries and salad with ranch dressing. My kind of yum! Details

8
Jul, 2016

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The Proven Platter – India

Hello Diners!

Welcome to India. We’ve traveled there before. Flavors from exotic spices perfume every dish.  Garlic, ginger and chiles add heat. If you love Indian food but are intimidated by long lists of ingredients and techniques, well, I’ve got your back. I’ve taken my inspiration for our recipes this month from “Madhur Jaffrey’s Quick & Easy Indian Cooking” and “Madhur Jaffrey’s Indian Cooking.” Both of these books are devoted to recipes in the under 30 minutes or less category. You’ll need to purchase some spices (the bulk spice aisle is your friend here), but other than that most of the ingredients are commonly found. Details

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