Influened by its history and its geography, Bangladeshi cuisine is a rich and varied amalgam of Mughlai, Central Asian, Armenian, Persian, and Indian culinary traditions. Like many countries in Asia, rice is the staple grain. The protein of choice is fish. The dish featured this month, Masoor Dal Chorchori, is a vegan, gluten-free dish found in the kitchens of Bangladesh and its neighbor, India. In the Bangaldeshi avatar, the oil that is traditionally used is mustard oil. A distinguishing feature of the Bangladeshi dish is the addition of the mix of spices known as “Panch Phoran” (also called panch phoron or paanch phoron). Panch Phoran literally translates to “five spices” and is a spice blend commonly used in Bangladeshi cuisine. It consists of the following whole spices: cumin, brown mustard, fenugreek, nigella, and fennel. To keep the dish traditional, we will be using mustard oil. If you do not have access to mustard oil, you could substitute with avocado oil which has a high smoke point, an essential quality for “tempering.” Tempering is a technique used in South East Asian cooking that involves “blooming” whole spices in oil so the spices perfume the oil and deepen the flavor. The tempered oil and spices are typically added to the cooked dish while both are still hot to infuse the flavors into the dish. Watch for splatters when tempering and adding to the cooked lentils/dal! Details
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
Uji is a spiced millet breakfast porridge usually served with a side of mandazi or other sweetened fried dough (similar to a light, fried doughnut). Originally, it was made with millet that had been mixed with water and fermented for added depth of flavor. More often now it is made with a millet flour blend which adds flavor and texture without the three-day fermenting time. Because it is economical to prepare, it has become a common street food. Details
India is not a monolith. Each state has its own language, its own forms of art and music, and variations in cuisine. While the states within a region of India (North, South, East and West) may share some similarities in their cuisine, the flavor profile of the same dish within a region could be markedly different depending on which combinations of colonial powers laid claim to that particular state and on the ingredients that are readily available in the state. Details
The cuisine of Honduras is a delightful fusion of Central American, Mesoamerican (Lenca), Spanish, Caribbean, African, and Garifuna cuisines; a product of its own roots and a marriage of cuisines that it came in historic or geographic proximity with. The dishes, whether savory or sweet, are rich in flavor and use ingredients that are locally grown or sourced. This month’s dish, Honduran Yucca cake, features some quintessential Honduran ingredients, including yucca (cassava) and coconut milk. Somewhat reminiscent of a tres leches cake in that this recipe also uses three kinds of “milk,” coconut, evaporated and condensed, the yucca cake is vastly different in texture and taste as it uses grated yucca as the “flour.” It is almost less cake and more like a bread (zucchini bread comes to mind), if you will. Extremely flavorful, due to the mix of spices used, and somewhat decadent, a slice of this cake would be perfect with coffee as an evening snack or as dessert. 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
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
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
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
Potatoes and eggs are a comfort food prepared all over the world. This popular Kenyon dish uses crisp French fries and eggs spiced with chili paste for a warm and filling meal. There are as many variations of this dish as there are street vendors and home cooks preparing it. Details
It’s “gathering” season meant for “together-ing.” It is what our family declares, every year right around the time Diwali rolls around. Depending on the lunar calendar that usually falls some time in late October or early November. It usually heralds the start of the season of holidays and celebrations spanning different cultues and religions that involve, essentially, the gathering of friends and family over food. Gathering season lasts till the start of the New Year. Details
It seems like yesterday and a lifetime ago that gathering together freely with friends and family hardly required a second thought. Whether your chapter is meeting virtually or in-person, we want to revive an old Rise tradition this month. In years past, former recipe curator Linda McElroy created an eclectic menu near the end of each year, offering suggestions for a party to celebrate winter holidays at a November or December meeting. As many of us gather with family and friends this month, we can share food that honors the rich cultures of our sisters around the globe. It might even be an opportunity to tell others about Together Women Rise and invite them to join in our collaborative efforts to increase gender equality. Details
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
Uganda is known as the “fruit basket” of East Africa and is the second largest producer of fruits and vegetables in Sub-Saharan Africa. Leaning into this abundance, Ugandan desserts rely heavily on fruits. During the hotter months of the year, fruit flavored ice lollies or popsicles, known locally as “barafu,” are sold in the markets. Avocados, known as “ova,” are plentiful in Uganda. A happy confluence of factors – consistent rainfall, tropical temperatures, and fertile soil – have led to avocados being cultivated in Uganda since the 1550s. This recipe derives inspiration from both the barafu and the fruits most commonly available and consumed in Uganda (ova and lemon). Details
Caakiri is a simple but delicious couscous pudding that comes together quickly. It was originally made with native grains such as millet or maize and occasionally beans but now is most commonly made with couscous. It is best served fresh with your favorite fruit. 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
According to Oxford Languages and Merriam-Webster, a tagine is both a North African, slow-cooked stew and the special clay dish in which it is cooked. Beyond that, the ingredients can be up to you. Details
Located in Southeastern Africa, Malawi is known for the warmth and friendliness of her people. Hence, the nickname, the “Warm Heart of Africa.” The cuisine of this country skews traditional African and is dominated by ingredients that are products of two of its major industries: agriculture and fishing. Groundnuts (peanuts) are the most important legume crop in Malawi in volume produced and in the amount of area devoted to their cultivation. The crop also brings in significant revenue. Our dish for the month, in honor of Malawi, is Mtedza, a delightful, easy to make groundnut (peanut) cookie that utilizes ingredients found in most pantries. Mtedza will melt in your mouth, and if one doesn’t pay attention, this recipe that makes 14 cookies might end up serving just two! Details
It’s comfort food around the world: pasta and cheese. This Haitian version has a unique taste because the pasta is cooked well done (not al dente) and spiced up with epis, a sauce commonly used in Haitian cooking, which we highlighted in 2020. For this dish, I did add some jalapeno pepper to the epis to bring a little heat. Details
Ugandan cuisine has a lot in common with the cuisine of West African nations, with glimpses of British, Indian, and Arabic influences. The dish for this month, the Ugandan Potato and Egg Roll, could in fact be mistaken for the Scotch Egg, a boiled egg encased in sausage and fried. The Scotch egg is a dish that is on the face of it, quintessentially English. Details
This is a family recipe from Sabita Rakshit, a friend of recipe co-curator Georgia Reader. Sabita’s family is from Bangladesh, but family members now live around the world and share food photos to stay connected. This is a common breakfast dish, but it is hearty and warming any time of day. It is a “to taste” creation, and served in some form across South Asia and around the world. Details
In October, we announced that the Featured Project for January 2022 would be Afghanistan Libre’s work to support the mental health, wellbeing, and safety of survivors of gender-based violence and contemporary forms of slavery. With a heavy heart, Afghanistan Libre has had to cease operations and is withdrawing all of its activities from Afghanistan due to the ongoing security concerns in Afghanistan. We post this recipe in their honor. Details
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
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
Mandazi is delicious breakfast food of lightly fried sweet dough flavored with coconut and warm African spices. It is crunchy on the outside and pillowy soft inside, making it a perfect complement for coffee or tea. It is a common street food in Kenya. 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
The cuisine of Cameroon has the distinction of being some of the more diverse of the cuisines in the continent. Partly due to the location, at the junction of Western, Northern and Central Africa, and partly due colonial influences from being a German, French, and British colony. July’s featured grantee, Global Pearls, Inc., created recipes for three dishes that showcase the variety in the cuisine. Though the recipes were created by Global Pearls, these are Cameroonian dishes made with locally available ingredients. Details
This month’s recipe is Pupusa from Guatemala. Pupusas are stuffed tortilla snacks often sold by street vendors. Traditionally, Pupusa are stuffed with beans and cheese but you can find many varieties with various vegetables and pulled meat. Details
The food of Uganda melds the food of its forefathers with the food of its colonizers and immigrants to make for an interesting mash-up. Mandazi, the Ugandan doughnut, is an excellent example of this. A popular snack that sometimes stands in for breakfast, this puffy, soft, pillowy, fried dough is nothing like the doughnuts those in the USA are familiar with. They are mildly sweet and never glazed. The flavors of Mandazi have a whiff of Indian and Arabic influences with the addition of cardamom and coconut. Freshly ground cardamom is the key to get that fragrant taste of the spice, but feel free to use the pre-ground variety if that is what is readily available. Some recipes use coconut milk while others use whole milk while still others use a combination of evaporated milk and oil. I’m using whole milk, but I imagine coconut milk will bring the coconut flavor to the forefront. This recipe makes enough for a crowd (about 20 doughnuts) but you might discover that given how tasty and light they feel, it might just be enough for a “crowd” of two! Details
The joke goes that an astronaut getting out of the space shuttle and setting foot on the newly discovered planet gets greeted with chai and samosa by the friendly Indian chaiwallah (tea shopkeeper) who wonders what took the rest of humanity so long to get there. As with most jokes, there’s a kernel of truth there. Setting aside fast-food chains of the kind that offer pizzas or burgers, Indian cuisine is one of the few cuisines that are available no matter which part of the globe you travel to (or universe, apparently). Details
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
This month’s recipes are from Bangladesh and were supplied by Sabita Rakshit, a friend of mine who grew up in the southern region close to the coast. With fish being readily available, she said most meals would include a fish and rice dish accompanied by various daals (lentil stew) and vegetables. Breakfast was usually Luchi aloo dum. Luchi is deep fried flat bread and aloo is potato – basically, thick gravy made with potatoes and some green peas added. 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
Cambodian cuisine, also known as Khmer cuisine, often gets conflated with Thai or Vietnamese cuisine. While it does share similarities with the cuisine of its neighbors, the flavors are different. If one had to choose two ingredients that were definitive of Cambodian cuisine, they would be rice and fish. Rice is so integral to the concept of a meal that the phrase “Niam Bay” which means “eating” actually literally translates to “eating rice” and Cambodians are known to greet one another with “Nyam bai howie nov?” which translates to “Have you eaten rice yet?” Our Cambodian recipe today is Chha Trob (grilled eggplant with stir fried pork) to be served with rice. Details
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
Fun fact: a large number of small Indian restaurants in the United States of America are actually run by Nepali immigrant chefs. Several serve Indian food along with (if one were to look at the fine print on the menu) some dishes that are of Nepali or Himalayan origin. But, repeat after me and loudly: Nepali cuisine is not Indian cuisine (our Nepali friends will appreciate us remembering this). Nepal, through its geographical and historical association with India and Tibet, has influences of both in its cuisine. However, the flavor profile is different. Nepali dishes use fewer spices and aromatics and less heat. Also, Nepali cuisine has a preponderance of vegetarian dishes. Second fun fact: “vegetarian” in Nepal can mean different things. It could mean “not meat and eggs” (dairy products such as milk and cheese are consumed, however) but it could also mean “not beef” (but include poultry and mutton). The latter is tied to the sanctity of cows in the Hindu faith. Details
A recurring theme I find as I research cuisine from different parts of the world is one of interconnectedness and of the different ways in which we are similar. The history of human settlement is a story of migration, a movement not just of people, but also of their food, culture, and customs. It is a story of assimilation and amalgamation and nowhere is this more evident than in the food we eat. Details
“Mucho gusto!” (Nice to meet you!) from a familiar voice in a new setting. This is Vinola, your writer of “Customs and Cuisines” bringing you the Proven Platter for March 2020. And as the greeting hinted, this month we dine to benefit women and children in the Spanish-speaking country, Guatemala. 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
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
We travel back to the eastern part of Africa this month – to Kenya, the country of origin of December’s featured grantee. Jacaranda Health offers Kenya’s first nurse mentor training center, which trains top nurses from Kenya’s public hospitals to mentor hundreds of peer nurses and sustainably improve maternal outcomes for mothers and babies. That sounds like a cause to celebrate! So, this month I tried to think of a recipe that could accompany celebrations of all kinds, including the holidays. Guess what it is? Details
In doing research about Swaziland, the country of origin of Young Heroes Foundation, November’s featured grantee, I learned about a dish called sidvudvu. It’s a thick, nutritious porridge made of mashed cornmeal and pumpkin. In other words, corn and winter squash. That particular combination of ingredients seems not unlike something that could be served at a traditional American Thanksgiving dinner. So I had those ideas in mind as I tried to come up with a recipe for this month’s Proven Platter. Details
September’s featured grantee, Edu-Girls, Inc., is located in India, a vast country with so many distinct culinary regions. If I spent the rest of my life cooking only the foods of India, I’d still have a lot to learn about the foods of India. One thing I definitely know is that cooking and eating the flavorful vegan and vegetarian dishes of India have a positive impact on my taste buds, my food budget, and my health. Details
The country of Uganda is where this month’s featured grantee, Brick by Brick Partners, is located. There are lots of fabulous Ugandan recipes on the Dining for Women website. A peek there will yield all kinds of mouthwatering dishes that represent the wonderful cuisine of East Africa. I highly recommend making some of them. Yum! Details
Pakistan is the home to this month’s featured grantee, Irqa Fund. Just imagine the culinary possibilities of a country that’s bordered by China, Iran, Afghanistan, and India. Wow! From a cooking perspective, the recipe options seem so exciting, so full of creative possibilities. Truthfully, it would be entirely possible for me to go totally overboard. Details
“Meat ‘n’ three.” That’s the colloquial expression used to describe a particular type of restaurant in the South. The concept is easy enough: choose a meat from what’s available on a particular day, and then load up on all the sides – a couple of vegetables, some rice or potatoes, a biscuit or corn muffin, etc. Details
It is impossible to think of Afghanistan and not think of war – multiple decades of war. It’s also impossible to think of the shape-shifting role the United States has played during the last 40 years of Afghanistan’s continuous conflict and not consider how impossibly complex the world is. What’s painfully easy to understand? That such protracted political and economic instability has drastically impacted the lives of Afghanistan’s women and girls. Thank goodness for Razia’s Ray of Hope Foundation, May’s featured grantee. Details
We travel back to the western part of Africa this month: to Mauritania, south of Algeria and Morocco, with miles of coastline along the Atlantic Ocean.
I absolutely love the name of April’s featured grantee: Mindleaps! It makes me think of exactly what my mind was doing – all while developing a recipe that was inspired by thieboudienne, the national dish of Mauritania. Here’s what I mean: Lots of sources indicate thieboudienne is a “coastal dish of fish and rice, usually made with tomatoes.” Seems easy enough. But, even a simple-sounding, tomato-based dish of seafood and rice can send my thoughts bouncing around like they’re in a sort of competitive-recipe ping-pong match. Details
It’s such wonderful serendipity that the countries of origin for March’s featured grantee (Her Future Coalition, in India) and sustained grantee (African People and Wildlife, in Tanzania) are inexorably linked by geography and ancient trade routes—and, by extension, food. Details
It just dawned on me: The very first thing I consult when I think about the cuisine of a country other than the one I’m from isn’t a cookbook – it’s a map! The country of origin of this month’s featured grantee is Tanzania. One brief peek at the tattered world atlas that’s taped to the back of a door in my home office is all it took to set my culinary imagination about this East African country on fire. The mouthwatering geographical cues? The mainland of Tanzania has miles of coastline along the Indian Ocean and is home to Zanzibar – the entry point to East Africa used by spice traders and merchants as early as the 8th century. Not surprisingly, the flavors of India and the Arabian Peninsula are especially prominent in the dishes of this part of Africa. Details
Starting this month, we’ll not only share recipes from the country of origin of our featured grantee, but also from our designated sustained grantee. The potential culinary mashups in 2019 at Dining for Women meetings are certainly very exciting! Details
I can’t believe it’s December already! We’re taking on India this month!
Usually, I like to do an “Around the World Appetizer Party” for my last post in December. I think we need to keep things simple in December since we’re all so busy. It feels right for appetizers instead of a full meal. I’ve got some ideas for you, but I also think it’s a great time for you to try out any new appetizer ideas on your friends and get great feedback before the holidays. Details
This month we are traveling to Afghanistan. Naan, a type of flatbread, is the most widely consumed bread in Afghanistan. But for something more interesting I discovered the Afghan “bolani,” or filled turnover. The most common filling includes mashed potatoes and lots and lots of green onions. For a very earthy flavor, try a Swiss chard filling. Fried or baked, cut into wedges, they make a delicious appetizer. Details
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
This month we are arm chair traveling to El Salvador. Right off the bat I knew what I wanted to make—Pupusas! I’ve had them many times from the local pupuseria, but I’ve never made them myself. I got busy doing some research on how to make them and also found a great tutorial on YouTube to share with you. Details
It’s July, and we’re visiting Kenya this month! Usually when I think of Kenyan food, it’s some kind of stew, but it is summertime and I wanted something to serve that is light and refreshing. I came up with a twist on a traditional Kenyan corn and bean stew called “Githeri” by turning it into a salad. Details
We’re going to Haiti this month. Can you say “pork griot” (gree-oh)? It is one of the most popular dishes you will find there. Chunks of pork are marinated, then simmered until tender and succulent, then fried until caramelized and crispy. You’ll always find it accompanied by “pikliz” (pik-lees), a spicy, vinegared cabbage and carrot relish. The spicy relish makes the perfect complement to the rich and fatty pork. Details
This month we are traveling to Benin (Beh-NEEN). It is just a tiny slip of a country in West Africa. It runs the long way south to north, and it is surrounded by Togo, Burkina Faso, Niger and Nigeria. The official language is French; however, many indigenous languages are still spoken.
Peanut- and tomato-based sauces are commonly prepared and served over couscous, rice and beans. Yams are a main staple in the north; meats such as beef and pork are used sparingly. In the south, the most common ingredient used is corn, with fish and chicken being the most commonly consumed meats. Details
My choice for the Proven Platter recipe this month has a very fancy name: Rolex – but it’s not what you think. Although it’s called a “rolex” we know we wouldn’t eat a watch. Of course not! In Uganda, a rolex refers to a rolled breakfast omelet. 🙂 Details
I am pretty excited about what I’ve got planned for you this month. The country of Guatemala is on the docket. We’ll start out with some guacamole and chips, Guatemalan style, just to whet our appetites. Then it’s on to the main course, Fiambre Rojo. Think of an enormous Italian antipasto platter and you’ll get the idea of what fiambre is all about. And for dessert, how about some dark chocolate crepes filled with a dreamy dulce de leche filling? Yes, please! Details
We’re visiting India this month. We’ve been there many times and sampled the cuisine of many different areas of India. This time we’ll be focused on Uttar Pradesh in the northern part of India. Details
The Republic of Chad, located in northern Central Africa, is the subject of our focus and our dining destination this month.
Okra is one of the most commonly consumed vegetables there. It is used both to thicken sauces and as a vegetable used in preparation of soups and stews. I suppose you either love okra or hate it, but as it happens, I love it! And since I’ve yet to post a recipe calling for okra, I think okra’s time in the spotlight has come. Details
I’ve got lots of good recipes coming your way this month. I thought I’d share with you a tradition that we have started with my group. Every year in either November or December, depending on what month we are meeting, we plan what we call our “holiday appetizer party.” Initially the idea was to bring a favorite appetizer, or bring an appetizer that you were thinking of trying out for the holidays. There is no better audience for feedback than our enthusiastic DFW members!
It has proved to be really successful and fun. There’s less emphasis on planning a meal and the meeting is a little more casual. We pretty much snack and talk and discuss the whole evening.
Of course, you can bring any type of appetizer you like. But I thought it would be fun, and in keeping with our world mission to plan an “Around the World Appetizer Party!” Details
We are off to Mali this month, located in West Africa, in support of the Tandana Foundation. Their Women LEAP program provides literacy and numeracy training, as well as democratic governance and leadership skills.
Often, the program we are supporting will send us recipes that are rooted in their culture. This month we received a very detailed recipe called “Recipe for Toh, (Oro Dja), Traditional Food of the Dogon People,” by Jemima Tembiné. She started learning to cook when she was about 10 years old and has been preparing Toh since she was 15 years old. Near as I can tell, Toh is a dish of millet dough that has been pounded, and served along with different sauces made out of various leaves, dried fish and dried vegetables. Details
This month we get to travel somewhere new, Cochabamba, Bolivia. And we are making one of Bolivia’s most beloved dishes, “Pique Macho.”
Bolivians consider Pique Macho the world’s greatest expression of meat and potatoes!
The dish is a sultry combination of perfectly seasoned beef cubes and sliced hotdogs. It is served over a bed of crispy potato fries and finished with julienned vegetables and multiple garnishes. Hot sauce is an integral part of this dish. Bolivians use a fiery hot sauce that they make from their local locoto peppers, but you can use your own favorite hot sauce. Details
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
We’re off to Tanzania this month. “Prawns in Coconut Sauce” and “Pilau Masala” are headlining the menu. These recipes have been graciously shared with us by Miriam Kinunda, the author of the blog “Taste of Tanzania.” I’ve tested both recipes and I give them the thumbs up. You’ll find many other recipes to choose from on her site, as well as some very good ones on our own Dining for Women recipe site.
We are off to Kathmandu this month. I’ve always wanted to go there. Since I’m stuck in Seattle in front of my computer though, I will have to find another way to experience Nepal. That’s one of the great benefits about being a Dining for Women member: armchair travel, through our monthly grantees and exploring the cuisine of different countries feels like I’m there – almost. So let’s go! Details
Let’s try something new this month! Yuca (pronounced YOO-ka) is also known as manioc or cassava. Although you will often see this plant referred to in the US as “yucca,” that is incorrect. Yucca is a totally unrelated desert plant in the agave family. Details
This month our culinary journey takes us to India, specifically the Maharashtra state in Western India. I got a little ambitious this month though, and rather than present you with one “proven platter” dish, I constructed an entire thali platter just for you! I had a lot of fun working on this project, and even more fun eating the leftovers for days!
Our culinary travel this month of December finds us in the Himalayas, specifically Nepal.
Originally, I had it in mind to come up with an interesting twist on the “momo”, a Nepalese steamed dumpling with a meat or vegetable filling, wildly popular and sold on the streets. What about a sweet dumpling filling and call it dessert? My first attempt at this idea was a complete failure, but I still liked the idea and decided I’d work on this for the next time we visit Nepal in April 2016. So I’ve got time to get this right!
This month we visit the small West African country of Togo. Sandwiched between Ghana on the west and Benin on the east, the southern end of Togo sits at the Gulf of Guinea, where plenty of access to fresh fish helps to round out the cuisine. While fish is an important source of protein, bush meat is also often consumed. The most well-liked bush meat is the giant rat. I think we’ll skip that and make a delicious beef stew instead!
We get to explore a new cuisine this month, Peruvian food! My sister-in-law, Maria Chisholm, grew up in Lima, Peru, and she was only too happy to share with me her food memories and the things she still likes to cook. I’m really excited to share them with you. Here’s what she had to say.
This month we travel to Guatemala. Oh how I love the food of Central America! While Guatemala does not seem to have a national dish, tamales are very popular. I hesitate to share a recipe with you because they’re pretty labor intensive. Instead, how about something simple, refreshing and different, like a Cabbage and Beet Tostada?