Hogan’s Alley Society COMMUNITY KITCHEN

A SHARED COOKBOOK ZINE We’ve created this cookbook with the goal of encouraging cross cultural community making.

This zine is a compilation of recipes from Black folks all across Vancouver. WELCOME Coming from countries around the world, these recipes give insight into the many cultures of the Black diaspora.

Cooking and food sharing has been an integral part of Black community TO OUR throughout history. Whether it has been at the cookout or in your Grandma’s kitchen, many of us have memories of connecting in community over food.

For those of us who may not have these memories, who have been unable COMMUNITY to access their culture through food, this book is especially for you. For all other folks who may come across this zine, please do enjoy a taste of Afro- cooking!

Flip through the recipes, dog ear your favourite pages, jot down notes, add KITCHEN! your flare. We can’t wait for you to sink your teeth into this zine.

2 3 TABLE OF CONTENTS

FOREWORD 6-7 SOMBE AND UGALI 8-9 PEANUT PUNCH 10 MAC AND CHEESE 11 CHANCLETAS DE GUISQUIL 12-13 GREEN SEASONING 14-15 VEGAN SPELT TRINBAGONIAN DOUBLES 16-19 JOLLOF AND CHICKEN 20-21 FEIJOADA 22-23 MAFE 24-25 SEAFOOD CHOWDER 26-27 JERK CHICKEN 28 SALAD 29 CARAMEL CHOCOLATE SQUARES 30 ACKEE AND SALT FISH 31 PEANUT PUNCH PROTEIN SMOOTHIE 32 PUFF PUFF 33 ADD YOUR OWN RECIPE 34-37 EPILOGUE 38-39

4 5 FOREWORD BY LAMA MUGABO

When I was asked to write the foreword for this cookbook, I thought about the many threads that connect the food we grow in the garden. I thought about the ingredients we harvest when we cook meals to nourish our bodies and leaves (sombe), I hadn’t eaten the dish that was my favorite souls. food growing up in Bujumbura. You know, the kind of food your auntie prepares for you, when she knows how much This book is a celebration of the rich diversity that adorns you like it and wants to spoil you. You savour every bite of our community. Diverse cultures from continental Africa, food, and continue to lick your fingers and clean up the Europe, South America, The Caribbean, the USA, and sauce left on your fingers. Mmmm! Canada. This story illustrates what is known as taste memory. This cookbook will bring into the public domain recipes Research in nutrition reveal that there is a direct link from our kitchens to share with the wider community. The between the region of the brain responsible for taste recipes tell the stories of who we are, and what we eat. We memory and the area responsible for encoding the time and invite you to join us in telling the story of Black community place we experienced the taste. through the culinary arts. This is something that affects many foreign-born members I came to Canada from a small country in the heart of of the African diaspora. We spend a long time yearning for Africa known as the land of a thousand hills. As a Rwandan our favorite foods, and when we do, our taste buds are political refugee, I lived in several countries. In all those awakened. They trigger various emotions ranging from countries, I lavished the opportunity to taste different happiness to joy, or a sense of total satisfaction. dishes, like sombe and palm oil, a dish made with chicken or fish and served with ugali (casava) using cream of wheat. Enjoy the journey and try these recipes, we look forward to For more than ten years I had not been able to find casava hearing your stories of cooking in community with us!

6 7 SOMBE AND UGALI Cassava Leaves and Cassava Flour By Lama Mugabo, Co-Chair at Hogan’s Alley Society

Cassava Leaves INGREDIENTS

• 2 pounds ground cassava leaves (frozen) • 500g (reduced into sizeable pieces) • Smoked fish 1 pc • Okra pods (20 pcs) • 4 cloves • 2 medium onions (chopped) • ½ cup Canola or palm oil • Parsley 1 bunch • 2 Maggie cubes • Peanut butter • Salt • Pepper

INSTRUCTIONS

1. In a medium cooking pan, bring water to boil. Add salt, Maggie cubes, parsley, pepper, two garlic cloves, one onion, and meat. Make sure the water covers the meat entirely. Boil the mixture until your meat is tender. 2. Remove the stock and put it aside 3. In another cooking pan, sauté your onions and remaining garlic cloves. Make it with chicken, smoke fish or no-meat, and use peanut butter. Stir for three minutes 4. Add your cassava leaves and meat stock. Cook them for 6 minutes and add your meat 5. Stir and taste if salt and seasoning are well balanced. Add if more is needed depending on your preferences 6. Simmer and cook for another 5 minutes. Serve with rice, bread, or fish of Lama Mugabo, Board Member at Hogan’s Alley Society your choice.

8 9 FATHER BARKER’S MAC AND CHEESE

INGREDIENTS INSTRUCTIONS

• 3 tbs butter 1. Melt butter, blend in flour and SIOBHAN BARKER’S • 3 tbs flour seasoning. • 1 tsp salt 2. Add milk and cook, stirring • 1/8 tsp pepper constantly until thicker. PEANUT PUNCH • 3 cups milk 3. Remove from heat, add • 2 cups grated sharp (strong) cheese, sauce, mustard and My name is Siobhan Barker and I am of mixed African- cheese Worchestershire sauce. Indigenous Carib-Latinx-European racial heritage. I have • 1/2 tsp Worcestershire sauve 4. Cook macaroni. been engaged in Black Community through equity and • 1/2 tsp table mustard 5. Combine macaroni and sauce. disability consultation, performance, wellness facilitation • 2 cups macaroni 6. Place in a 2 quart casserole. • 1/3 cupts (buttered) bread crumbs 7. Sprinkle top with bread crumbs and food justice work. • 1/4 cups grated cheese (for and additional grated cheese. topping) 8. Bake at 400F for 18-20 mins. ( 6 servings ) I learned this recipe from my mom and grandmother.

INGREDIENTS

• 1/2 cup peanut butter or 1 cup unsalted peanuts • 2 cups milk (or your choice of dairy-free milk alternative) • Enough cane sugar, honey, or sweetener to taste

INSTRUCTIONS

1. Put milk and peanuts in a blender, gradually add sweetener to desired taste. 2. Blend at high speed until smooth and serve over ice.

10 11 CHANCLETAS DE GUISQUIL My name is Angela M. Contreras. I am a Canadian of Chayote Squash Sandals AfroGuatemalan and Ladino (Indian and European) Chayote is native to Mesoamerica, and chancletas de ancestry. AfroGuatemalans are of Garifuna and other guisquil (chayote squash sandals); this traditional dessert African-Caribbean ancestry. In Guatemala, Black people from my home in Guatemala blends the culinary traditions are a minority and systemically marginalized and often of Maya and AfroGuatemalan people. The name chancleta excluded from mainstream Guatemalan narratives. means the sandals or mule shoes. I learned the recipe My Black community in Vancouver is currently made of from my mother; she likes to prepare this dessert as a friends and colleagues from Southern Africa, Haitian, and birthday “cake”. In Vancouver, you may buy chayote’s all Black USA diasporas. year round at Asian and Latin-American grocery stores. I encourage you to do walking tour of garden in East Vancouver during mid- to late-summer, to admire the INGREDIENTS art of growing chayote for consumption at home. I hope you will find this recipe to be what your sweet tooth was • 2 small green chayote squash. longing for. Let me know how it turns out! • 2 egg yolks or – if plant-based—a mix of 2 tablespoons flaxseed meal and 2 tablespoons water (let the flaxseed mix sit for 5 minutes before adding to the recipe). • 2 tablespoons coconut cream. • 2 tablespoons raisins. • 3 tablespoons rum or 2-3 teaspoons vanilla extract. • Pinch of salt. • 2 teaspoons ground cinnamon. • 2 tablespoons coconut sugar, or regular sugar. • Topping: 1/4 cup coconut bread, grated. • Optional extra topping: 2 tablespoons raisins and/or sliced almond.

INSTRUCTIONS

1. Preheat the oven to 375°F. 2. Boil the chayotes for 20 minutes or until soft. Remove from heat and allow to cool. Cut in half lengthwise. Discard or compost the seed. 3. Using a metal spoon, scoop out the soft pulp of the chayote, leaving the edges of the fruit not lose its shape or break. Place the removed pulp in a bowl and mash with a fork. 4. Add the egg yolks or flaxseed mix, sliced almonds, raisins, sweet wine or vanilla extract, salt, cinnamon and sugar. 5. Fill the chayote “shells” with this mixture. Sprinkle with the breadcrumbs and place the finished halves in a baking dish. 6. Bake for 25 minutes if using egg yolks, or for 15 minutes if using flaxseed mix. 7. Remove from heat, let cool and serve at room temperature. 8. Serve lukewarm or at room temperature, accompanied by a cup of fair-trade coffee or tea.

12 13 GUYANESE GREEN SAUCE My name is Lexi Mellish-Mingo, I’m 25 years old and I am of Guyanese, Scottish, British, and Welsh ancestry. It wasn’t until the last few years that I started to feel like I know what it feels like to be a part of a Black community.

With the majority of my Black family living in Hamilton, Ontario, I found it very difficult growing up to find a sense of Black community in Deep Cove. After moving to East Vancouver and pursuing more creative projects, I started to enter more spaces where Black people were active in community. This experience has enabled me to see a future for Black community growth here in Vancouver and I am excited to be a part of that growth!

I learned this recipe from my father who learned it from my grandmother! The sauce is a staple in most caribbean dishes...use as needed!

INGREDIENTS

• 1 bunch of celery • 2 whole bulbs of garlic • 2 spanish or sweet onions • 2 bunches of green onions • 2 tsps of salt • 1/3 bunch of thyme leaves • 1/3 bunch of parsley

INSTRUCTIONS

1. Blend all ingredients in a food processor or blender. You may need to make Chives, onion, and garlic pictured beside the finished Guyanese Green Sauce two batches depending on the size of your blending appliance. Add water until you achieve desired texture (see picture).

14 15 This recipe came together in a weekend reunion when four sisters had a craving for doubles. We’re a blended family, all with roots in Trinidad and Tobago and blessed to have a taste for T&T cooking.

Doubles are a common street food in Trinidad and Tobago, commonly eaten for breakfast or brunch, but are on occassion a well-loved late-night snack. Made with a savoury Chana, a chewy flatbread known as Bara, and tangy Chutneys, Double’s are a perfect taste of Trinidad and Tobago. VEGAN SPELT We brought this recipe together with a mix of online research, advice from aunties (thank you Marcie), the spirit of Grandma Octavia, and a little intuition. Led by main TRINBAGONIAN sister-chef Ananda Dobbs with the support of Aniya and Kaiya Jacob and Sadé Kehler, here is our take on traditional DOUBLES Trinbagonian Doubles. Spelt Bara INGREDIENTS

• 2 cups white spelt flour • 1/2 tsp sea salt • 1 tsp curry powder • 1 tsp dry active yeast • 1/3 cup warm water • Plus additional water • 1/2 tsp sugar • 1 cup canola oil (for frying)

INSTRUCTIONS

1. In a large bowl combine the flour, curry powder, and sea salt. Set aside. 2. In a separate bowl, mix yeast, sugar, and warm water. Set aside for about 5 minutes or until it foams. 3. Add the yeast mixture to the spiced flour. Slowly integrate additional water to form a slightly firm dough (up to half a cup of additional water). 4. Cover dough with a damp cloth and place in a warm place to rise until it doubles in volume, about 60-90 minutes. (This is a great time to start the filling, recipe to follow!) 5. After the dough has risen, punch down and allow to rest for an additional 10 minutes. 6. With oiled hands, pull off golf ball sized pieces of dough (about 46 grams) and roll into rounds. 7. Heat oil in deep frying pan over medium heat. When oil is ready, fry the Barra until puffed, golden, while maintaining a soft bend (about 15 seconds each side). Drain on a towel or wire rack. 8. Add chana, chutneys, and tamarind sauce for a tangy flavour and serve!

16 17 Vegan Chickpea Chana

INGREDIENTS

• Green seasoning (see recipe on pg. xxx) • About 2 cups dry chickpeas (soak overnight) or 2 cans chickpeas • Olive oil • Roughly 3 cloves minced garlic • 1 small white onion minced • 2-3 tbsps madras curry powder (mixed with 1/2 cup water) • Salt to taste • to taste • 1 scotch bonnet pepper (for )

INSTRUCTIONS

1. In a large pot, warm olive oil over medium low heat. 2. Add in your curry and water mixture (curry slurry) to allow the curry to toast and cook. Stir and heat until it thickens. 3. Pour in 1 cup green seasoning (see recipe) and stir until combined. 4. Add in chickpeas, minced garlic, and white onion along with your scotch bonnet pepper. Add water until chickpeas are covered. 5. Cover and let simmer until chickpeas are tender, about 1 hour. If you like a runnier gravy, add additional water to mixture. 6. Add salt and black pepper to taste. Cucumber Chutney Mango Chutney INGREDIENTS

INGREDIENTS • 1 English cucumber • 1-2 gloves crushed garlic • 2 large mangoes diced • 1 handful cilantro (or Shado Beni) • 1 handful cilantro • 1/2 lime juiced • 1 thai chili minced • Salt and Pepper (to taste) • 2 large cloves garlic crushed • Pepper sauce (to taste, about 1/2-1 tsp) • Olive oil • Salt and black pepper to taste INSTRUCTIONS

INSTRUCTIONS 1. Grate cucumber. Place in a strainer or colander, lightly salt, and set aside to drain (about 5-10 minutes). 1. In a skillet, add enough olive oil to lightly coat the pan. Add crushed garlic 2. In the meantime, crush garlic, finely chop cilantro or beni, and juice 1/2 lime. and gently warm ( *do not brown). Set aside in a bowl. 2. Add in all additional ingredients and gently simmer, stirring occasionally, 3. Gently squeeze the grated cucumber to release excess moisture and add to until the mango softens ( about 15-20 minutes). bowl. 3. Salt and pepper to taste and serve. 4. Combine thoroughly and add salt, pepper, and pepper sauce to taste.

18 19 JOLLOF RICE AND CHICKEN I learned this recipe from my mum. It’s something we eat almost every week back in Africa. Jollof Rice and Chicken is my most ordered food. One customer must order this every week.

From Princess Cuisine: African Restaurant

INGREDIENTS

• 5 cups of Jollof Rice

Things to blend • 4 piece of blended tomatoes • 2 bell pepper • 1/2 onion INSTRUCTIONS • 2 scotch bonnet 1. Season and brown meat, set aside. Things to fry 2. Cook bacon & sausage with • 1/2 vegetable oil onions and celery on medium • 1 onion heat. Add in celery, garlic and • 1 tomatoe paste green onions and sweet until just softened. Add in parsley, salt and Add things to blend pepper. Stir well. • 2 seasonal cube 3. Add in black beans, with liquid, • 2 table spoon of salt then broth and bring to a boil. • 2 table spoon of thyme 4. Add in meat and simmer on low • 1 tablespoon of curry until tender (usually 2.5 to 3h for • 2 bay leaves tough cuts of meat). • Chicken/beef stock 5. Taste broth and season to your • Water (if the stock is not enough) liking.

20 21 FEIJOADA Pork and Black Bean Stew My name is Justine Sojonky-Gallagher, I’m 31 years old. I was adopted from Brasil as a child and cooking has helped me reconnect with my heritage. I’ve been very lucky to cook for my friends in the community, and learn about the way that Brasilian food is tied to West African foods in particular.

I learned this recipe through research and experimentation. It’s known to put people in a food coma and is really delicious when eaten with greens, rice, farofa and beer or caipirinhas. Feijoada is Brazil’s , one shared alongside Portugal, Angola, Cape Verde, -Bissau, Mozambique, Timor, Goa, and Macau. While this dish differs from country to country, Feijoada ties these varying cultures together through food.

Traditionally served as a celebratory meal on Sunday afternoons, Feijoada embodies a INGREDIENTS leisurely day with friends, family, and loved ones.

• 6 chorizo sausages, crumbled or chopped • 3/4 lbs bacon, chopped into bite size pieces • Lots of pork ( I use pork cheeks, butt roast - a shoulder cut, and back ribs, but I believe traditionally they use pig’s feet as well) • Equal parts chopped onion & celery • 4 cloves garlic • 1 bunch green onions, sliced thin • 1/2 cup to 3/4 parsley, chopped finely • 2 can black beans (can also use dried but I’m a little lazy) • Pork stock or beef stock • Maggi seasoning to taste • Salt & Pepper to taste • Oil to brown meat • Avocado & Orange wedges for garnish

INSTRUCTIONS

1. Season and brown meat, set aside. 2. Cook bacon & sausage with onions and celery on medium heat. Add in celery, garlic and green onions and sweet until just softened. Add in parsley, salt and pepper. Stir well. 3. Add in black beans, with liquid, then broth and bring to a boil. 4. Add in meat and simmer on low until tender (usually 2.5 to 3h for tough cuts of meat). 5. Taste broth and season to your liking. Christ the Redeemer, Rio de Janeiro, Brazil

22 23 MAFE I learned this recipe as a kid back in Senegal..from aunts, mom, maid.

from Astou Thiam

A tip from the chef...“doucement doucement!!! Go easy on it, it can be heavy!!”

INGREDIENTS

• tomato paste • onion • garlic • mustard • peanut butter • oil ( sunflower for example) • : carrots, spinach, pepper, sweet potato, yam ( well...since I immigrate to Canada from France, I skipped the yam and go for frozzen vegetables whenever possible lol) • chicken or meat ( same..busy..so, I usually go chicken drums or legs) • : cayenne powder, herbs, black pepper, salt • rice ( I prefer the brown one) • lemon

INSTRUCTIONS

30 to 45 mins Organization is the key! 1. First marinade the chicken and put it in the oven 2. In a pot: a bit of oil with garlic, onion and 1 big spoon of tomato paste all in a a medium temperature 3. Rinse the rice and put it in a rice cooker or you can use a couscousière 4. Back to the pot: add water around 600ml for 4 peoples, add 4 big spoons of peanut butter, spices, mustard and add the vegetables. Let the water evaporate (no watery sauce please) 5. You can serve with fresh lemon on the side 6. Done! Bon appétit :-)

24 25 NANA’S SEAFOOD by Makeda Martin from Mama Bear’s Kitchen.

Makeda Martin is an Afro-Indigenous local to Vancouver. CHOWDER Makeda grew up in Halifax, Nova Scotia and moved to Vancouver to finish her studies in Global Cuisine. INGREDIENTS After living at Nora Hendrix Place for a short time, Makeda • 900 g mussels has become integral to the cullinary space of NHP. She • 2/3 cups dry white wine began catering for Nora Hendrix Place, nourishing the • 3 tablespoons butter • 3 ribs celery thinly sliced community with culturally specific foods. • 2 onions chopped • 1/2 teaspoon each salt and sweet paprika Her company Coast to Coast Catering has now been • 1/4 teaspoon cayenne pepper changed to a Not-For-Profit called Mama Bear’s Kitchen. • 3 tablespoons all-purpose flour Find her at Union and Gore to stop by and say hello! Makeda Martin • 1 1/2 cup water • 1 bottle (240 ml) clam juice • 2 yellow-fleshed potatoes peeled and cubed • 340 g haddock fillets or other firm-fleshed fish fillets, cut in 2-inch (5 cm) chunks • 340 g sea scallops halved horizontally • 1 can frozen lobster meat thawed and drained • 3 cups 10% cream • 1/4 cup chopped fresh parsley

INSTRUCTIONS

1. Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. 2. In saucepan, bring mussels and wine to boil over high heat. Reduce heat and simmer, covered, until mussels open, about 5 minutes. Strain, reserving broth; discard any mussels that do not open. Let cool enough to handle. Remove and discard shells; set mussels aside. 3. In Dutch oven, melt butter over medium heat; fry celery, onions, salt, paprika and cayenne pepper, stirring occasionally, until softened, about 6 minutes. Stir in flour; cook, stirring constantly, for 1 minute. 4. Stir in reserved broth, water and clam juice, scraping up any brown bits on bottom of pan. Add potatoes; bring to boil. Reduce heat and simmer, covered and stirring occasionally, until potatoes are tender, about 15 minutes. 5. Stir in haddock, scallops and lobster; bring to boil. Reduce heat and simmer for 5 minutes. Stir in cream, mussels and parsley. Stir until heated through, about 2 minutes. (Make-ahead: Let cool. Refrigerate in airtight containers for up to 2 days.)

26 27 MAMA BEAR’S JERK CHICKEN By Makeda Martin

INGREDIENTS

1 medium onion coarsely chopped 3 medium scallions, chopped 2 Scotch bonnet chiles, chopped MAMA BEAR’S 2 garlic cloves, chopped 1 tablespoon five-spice powder 1 tablespoon allspice berries, coarsely ground TOMATO SALAD 1 tablespoon coarsely ground pepper 1 teaspoon dried thyme, crumbled By Makeda Martin 1 teaspoon freshly grated 1 teaspoon salt 1/2 cup soy sauce INGREDIENTS 1 tablespoon vegetable oil 2 x 3.5 to 4 pound chickens, quartered • 2 tablespoons extra virgin olive oil • 1 1/2 tablespoons balsamic vinegar INSTRUCTIONS • 1 garlic clove, crushed • 1 teaspoon caster sugar 1. In a food processor, combine the onion, scallions, chiles, garlic, five-spice • 600g ripe tomatoes, cut into thin wedges powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. • 1 x 220g ctn baby bocconcini, drained, torn in half With the machine on, add the the soy sauce and oil in a steady stream. Pour • 1 cup fresh basil leaves, large leaves torn the marinade into a large, shallow dish, add the chicken and turn to coat. INSTRUCTIONS Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding. 1. Place the oil, vinegar, garlic and sugar in a small screw-top jar. Season with 2. Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, salt and pepper. Shake until well combined. until well browned and cooked through, 35 to 40 minutes. (Cover the grill 2. Arrange the tomato and bocconcini in a shallow serving dish. Top with the for a smokier flavor.) Transfer the chicken to a platter and serve. basil. Drizzle over the dressing to serve.

28 29 ACKEE & SALT FISH By Terri Rutty

INGREDIENTS

• 1/2 pound of dried salted cod (saltfish) • 3 cups of ackee flesh or 1 can • 2 or 3 strips bacon cut up and fried • 1/2 cup of chopped or grated onions CHOCOLATE • 1/2 cup of chopped tomato • 2 tbsps coconut oil • 1 tsp black pepper CARAMEL SQUARES • 1/2 tsp salt (if neeeded) • 1/2 cup of chopped sweet pepper (optional) By Terri Rutty INSTRUCTIONS

INGREDIENTS 1. Soak cod fish over night 2. Bring cod fish to a boil and then drain water right away. Bring to a boil again Base layer and simmer for 20 minutes. • 1/2 cup almonds 3. If canned, drain ackee and set aside. • 1/2 cup Medjool dates (pitted) approx. 6 dates 4. Heat oil in a pan and cook bacon, then onions. • 2 tbsps melted coconut oil 5. Add the acknee and cod, then sautee for 5-10 minutes. • 1/4 cup raw cacao powder

Caramel Layer • 1 cup Medjool dates (pitted) approx. 10 dates • 1/2 cup melted coconut oil • 4 tbsp tahini • 2 tbsp maple syrup • 1 tsp vanilla

Top Chocolate Layer • 1/4 cup raw cacao powder • 1/4 cup melted coconut oil • 1/4 cup pure maple syrup

INSTRUCTIONS

1. Using a food processor, proess base ingredients until a sticky crumble forms. Spread evenly over a lined dish (square or rectangle preferred). Place info freezer and make the caramel layer. 2. Process caramel ingredients in a food processor until smooth and creamy. Spread evenly over base layer and put back into the freezer to set for 20-30 minutes. 3. In a medium bowl, whisk together chocolate ingredients. Pour evenly over caramel layer and place back into the freezer to set for an aditional 10 minutes. 4. Remove dish from the freezer 5-10 minutes before wanting to serve up. Slice and devour straight away! Or, slice and store in the freezer for up to two months for a treat when the moment hits.

30 31 PEANUT PUNCH PROTEIN SMOOTHIE I stumbled into this recipe when throwing together a quick smoothie one summer morning. After tasting it, I fell in love with the round and warm flavours. I asked my uncle Godwyn if he would like some and he quickly said “this tastes like peanut punch!”. No wonder I loved the taste.

Growing up, a little box of Grace brand Peanut Punch Photo credit: 9ja Foodie was heaven to me. There was something about its nutty sweetness that I just couldn’t help but love. Peanut Punch was not a staple in my blended Trinidadian/Swedish household. But when I could get my hands on a box of Grace, all was well. PUFF PUFF Puff Puff is a Nigerian snack usually served as dessert. I hope you enjoy this Peanut Punch inspired protein By Dolapo Makinde smoothie, perfect for a hot day or a busy morning breakfast! INGREDIENTS

By Kaiya Jacob • 2 cups (250g) of Plain Flour • 2 teaspoons of yeast • 1 teaspoon ground nutmeg INGREDIENTS • ½ cup granulated sugar • 3 pinches of salt • 2-3 Medjool dates pitted • 1 cup of lukewarm water • 1 banana chopped (best frozen) • Vegetable Oil • 2 tbsps salted organic peanut butter • 1 tbsp hemp seeds INSTRUCTIONS • 1 tbsp coconut oil • 1 tsp turmeric powder + a pinch of black pepper to release medicinal 1. Mix the nutmeg, yeast, sugar, salt and flour together but it should not be benefits watery. • 1/2 tsp cinnamon 2. Cover the bowl with cling film and leave to rise for about an hour. The • 1/4 tsp nutmeg batter will be ready for frying if it has risen and has air bubbles • 1/2 cup of ice, more if you like it extra thick and icy 3. Pour a considerable amount of vegetable oil in a frying pan to deep-fry the • About 1 cup of dairy free milk, more if you like it runny batter 4. Once the oil is sufficiently hot, use your hand or ice-cream scoop to drop a INSTRUCTIONS small amount of batter into the oil. 5. Fry both sides of the puff puff until golden brown. 1. Add all ingredients into a blender and blend until smooth! 6. Remove the puff puff and place on a paper towel to soak up extra oil. Makes about 25 balls of Puff Puff!

32 33 ADD YOUR OWN RECIPE HERE...

34 35 AND ANOTHER RECIPE HERE...

36 37 EPILOGUE BY LEXI MELLISH MINGO

I come from a lineage of kitchen alchemists. The hands of my foremothers conjured up something out of nothing. In times of sparsity, magic was made with burnt umber fingers as the clink of bangles sing songs back to the ancestors. No mouths were left unfed. And now I am here, hands sticky in roti batter, with these bangles jingling as they’ve always done.

There’s something inherently healing about eating and sharing food from the same recipes my ancestors used. It’s in the way grandma’s cooking never feels “heavy” but rather, makes you feel held and grounded. On my worst days, a plate of cook-up rice and curried channa would be a game-changer. Unfortunately, my Guyanese family lives in Hamilton Ontario, over 4,000km away. Every year when I go to visit, I learn a new recipe. I bring this recipe back to Vancouver, and it becomes ceremony.

These hands have always held love. Our bodies carry a deep knowledge of what we need to soothe and nourish in times of deprivation and distress. Black Diasporic bodies- through the slave trade up until today, have had to find ways to nourish their families and communities with the bare minimum. Being innovative was a magic that we developed as we turned the discarded parts of plants and animals into Oxtail stew or Collard greens.

For me, this cookbook is a celebration of our creativity and innovation as people of African descent. Despite our histories of displacement and erasure, we continue to make room for each other to share our culture, experiences, and diverse flavors. Sharing food has always been an inherent way for the Black community to grow, and I hope we can continue this tradition into the future of Hogan’s Alley Society!

Community-making and knowledge-sharing is at the heart of zine culture. To keep the culture of zines alive, we encourage you to pass this forward. Once you’re done, consider handing it off to a friend, sharing your favourite recipe online, or placing it in your local community library. Let our shared cookbook zine circulate in community! We’re sure the next reader will enjoy it too.

38 39 Hogan’s Alley Society

This zine cookbook is brought to you by Hogan’s Alley Society in collaboration with several members of our local community.

Born from an idea to honour the history of Hogan’s Alley as a place of food sharing and community, this Community Kitchen Cookbook Zine has become what it is thanks to you all.

Special thank you to Lama Mugabo and Lexi Mellish-Mingo for your opening and closing words. You brought us into your history with your beautiful stories of ancestry, community, and food-sharing.

An additional thank you to Aly Mireau and Lyndsey Jackson and the team at Hangar 18 Design Continuum for your artful eyes. This zine would hardly look as sharp without your care and guidance.

Most of all, thank you to you, the reader. We hope you enjoyed this zine and welcome you into our little community here in Vancouver.

Layout and design by Kaiya Jacob.