A M I G R A T I O N A N D B L A C K H I S T O R Y M O N T H - I N S P I R E D R E C I P E B O O K

Recipes from the Paper Garden Generators in celebration of cultures they are part of, inspired by, and proud of.

P O W E R E D B Y T H E P A P E R G A R D E N D e s i g n e d b y K a t h r y n O l u y i n k a

Yummy chocolate Japanese sushi Tray baked (garden chip cookies by Crystal rolls by Anthony designed) scones by Niamh ...and more! PUERTO RICAN TOSTONES

This is such a simple yet effective dish! Using green plantain, tostones are twice-fried plantain crisps. Some people eat this by itself as a snack, side dish or put it into . I prefer it as a light snack - these are great because there is a natural sweetness to the plantain that gives its flavour.

What is a plantain? How to make it: It looks like a banana, but it definitely isn't a Step 1: Peel the plantains and banana. Native to the and cut into about 1 inch thickness Africa, this vegetable has the versatility of a Step 2: Deep fry until they look potato. Literally! You can boil them, mash golden brown them, roast and steam them. And just like a potato, eating them raw would probably Step 3: Squish until they're make you really ill. about a quarter of its original thickness and fry again. Twice fried remember? Step 4: Enjoy your dish. INDIAN LAMB CURRY

R E C I P E B Y D A V I D , Y E A R 7 I have made this curry before with my dad and it reminds me of my grandad who is from India. He used to visit us with lots of Indian !

YYoouu wwiillll nneeeedd

The rub Curry paste Everything 2 tablespoons of refined salt 5cm ginger peeled else 2 table spoons of cumin seeds 2 tred onions peeled 2 tablespoons of coriander 2 tablespoons of butter 10 cloves of garlic seeds 2x tin chopped tomatoes 1/2 tablespoon of fenugreek peeled 1/2 pint stock seeds 2 red chillies some chopped mint and 1/2 tablespoon black some fresh coriander coriander peppercorns 1/2 pint of natural yoghurt 1 clove salt and pepper 1/2 cinnamon stick lime juice 2 cardamom pods salt and pepper O R I G I N

Curry... The dish that many of us order without knowing where it comes from and how it came to be so popular in our British communities.

Originating from the subcontintent of India, curry is a nutritious 'sauce-like' dish filled with herbs and spices. It can be eaten with rice, naan, paratha A S T E P - B Y - S T E P and more (it's common in many Indian G U I D E cultures to eat these with your hands). It became well-known in the United Kingdom after the British brought the Instructions: dish back from India, adapting it to Preheat the oven to 170°C/ Gas mark 3 match the flavours of the British Chop the paste ingredients cuisine. Roughly and lightly toast all of the rub ingredients then crush them into a powder Add to the pureé in a food processor. In a casserole dish fry the curry paste mixture until golden, stirring Add the tomatoes and stock, bring to boil 'till it thickens. This is your curry sauce. Fry the lard in olive oil until golden and add to curry sauce and simmer for 1 hour until tender. sprinkle with chopped coriander and mint and stir in the yogurt Season for taste and add lime juice. By Antony, Year 8 OUR GARDEN SCONES What are scones? Scones are a type of baked pastries that strangely don't use yeast as the rising agent. We think that's what allows it to have it's cake-like texture in you mouth. We also find it interesting that they're supposed to be pronounced to rhyme with "gone", not "cone".

They are believed to have originated in Scotland.

Method Whisk together flour, salt, baking powder. Add in the grated butter and cheddar Don’t overmix. Pour the warmed milk and lemon Ingredients: juice. Knead until it comes -350g self rising flour (or 350g plain flour + together. Roll it out to 2.5 cm 1 and 1/2 tbsp baking powder) thickness. Decorate. Cut the - 1 tsp salt dough into 6 equal pieces. -85g butter Choose some sage leaves and a -200ml milk + juice of -1/2 a lemon (or 200 cherry tomato like we did to create ml buttermilk) a garden and remember how the -150g cheddar or parmesan cheese, ingredients we use have a history grated behind them in how they were (herbs/tomatoes/optional extra ingredients grown and impacted their to decorate) community. Place them on a tray, brush with milk. Bake at 220C for 20 minutes. RRROOOMMMAAANNNIIIAAANNN FFFRRRUUUIIITTT CCCAAAKKKEEE By Maria, Year 14

Romanian Fruit Cake is a traditional summer cake that has a light, delicious texture and it is filled usually with seasonal fruits. You could use berries, peaches, sweet or sour cherries apricots or plums. It is usually baked in large baking pans (eg 13x10 inch) and it is perfect for a family event, potluck or anytime you have a sweet tooth.

Ingredients: - 7 eggs - 7 spoons of flour - 6 spoons of sugar - 1 pack of vanilla sugar (8-10g) - 1 teaspoon baking powder - 6 spoons of sunflower oil - 1 kg of fruit (you can use mix them) - A pinch of salt - Powdered sugar

Method Preheat oven to 160C. Separate the eggs and using a hand mixer beat the egg white with the salt in a big bowel until become stiff. Add the sugar gradually and mix until the granules are totally disolved. Add the eggs yolk and keep mixing. Add the flour slowly and keep mixing at low speed until the batter is smooth. Then, add the baking powder and vanilla sugar. Add the oil and keep mixing until the oil is well incorporated. Prepare a large baking pan (12x16 inch or 30x40cm) by buttering the bottom of it. Cover the pan with parchment paper and butter the parchment paper as well.Pour the mixture in the tin. Bake at 350F/180C 30-40 minutes, but after 10 minutes remove the pan from the oven and check if the top has formed a very thin crust. Then, distribute the fruit over the cake butter. If you put plums, peaches of plums cut them in pieces. Put the pan back in the oven and keep it for another 30 minutes. Then, insert a toothpick in the cake – if it comes out clean, it’s done. Let cool, then serve cut in squares sprinkled with powdered sugar on top. NIGERIAN JOLLOF RICE ( O S I K A P A )

R E C I P E B Y I S I O M A , Y E A R 8 , C H L O E Y E A R 9 A N D H E I D I , Y E A R 5 , E M M A N U E L A N D G R A C E , Y E A R 7

O R I G I N

Jollof rice originates " I T H A S A D I S T I N C T S C E N T from the Wolof cribe of T H A T C A N L U R E Y O U I N Gambia/Senegal. It has F R O M D O W N T H E S T R E E T " now become a lovely staple food of Sub- '"Jollof rice has been a staple Nigerian dish for as Saharan Africa, that has long as I can remember and its distinctive taste, appearance and smell can lure you in from down the now been adapted to fit street. As people have migrated from Nigeria to the cuisine of each Britain, so has this cultural dish. My mum says the rice MUST burn at the bottom of the pot because culture it has entered the monosodium glumate found in burnt patches into. infuses into the rest of the rice, enhancing the flavour. my mum said she learnt while watching her mother cook when she was younger- along with her The sisters have their siblings; it was a staple in her household. what own adaptation of the might surprise you is that reheating jollof rice the recipe. next day and eating then makes it taste even better!" R E C I P E

Ingredients - Long grain rice - Cooking oil - Coconut milk (optional) - Red kidney beans (optional) - Tomatoes (pureed) - Red pepper (pureed) - Ginger and garlic (pureed)

Spices A S T E P - B Y - S T E P - Mixed spice G U I D E - Dry thyme

- Ginger and garlic powder Instructions: - Paprika and onion powder Wash the rice thoroughly - Chicken stock Heat oil in a pan, add the puree and the spices, fry for five minutes to make the sauce Add the sauce to the rice, add the chicken stock and coconut milk, add hot water to the same level as the rice, taste for salt while stirring Add bay leaves, cover the pot with foil and the pot lid, bring to boil for about ten to fifteen minutes Uncover the pot, stir add the red kidney beans, reduce the heat, cover back with foil and the pot lid and steam for about seven to ten minutes Garnish with sliced spring onions, tomatoes, mixed peppers or onions Serve with salad, roast chicken/ fish/ beef or any other of your choice Just make your plate very colourful and enjoy! LANGSELTD'S COCO CEREAL

Recipe by Ella, Year 6

A yummy family recipe

Ladies and gentlemen, I welcome you into a part of the recipes we make ourselves in my house. To make this, you will need to mix together: - 1 tbs of chia seeds - 1 tbs of sesame seeds - 50g of museli base - 2l of puffed rice - 2 tbs of sunflower seeds - 4l of cornflakes - 100g chocolate "So, unlike everyone else's - 2l of puffed buckwheat recipes, I don't think mine really has an origin... But the ingredients do." DDIIDD YYOOUU KKNNOOWW?? That chia seeds date back into cultures as far back as the Mayans and Aztecs? It's believed that chia means 'strength' so it could have been thought to have certain healing powers becuase of it being rich in iron and calcium. AKARA (FRIED BEAN CAKE)

Recipe by Romeo, Year 8

WHAT YOU WILL NEED TO MAKE YOUR OWN Many Yoruba dishes are varied from Where it comes from family to family; in the ingredients they use and the methods they use Akara is a Yoruba dish that doubles to cook them. Rpmeo shared his with us below. up both as a snack and a meal. It's a - Honey beans spicy bean cake that uses the scotch - Baking powder - 1 scotch bonnet - Sugar bonnet pepper to give the spicy kick - Salt - Ground nutmeg it's known for. -Water Method: DDDIIIDDD YYYOOOUUU KKKNNNOOOWWW??? 1. Soak the beans in warm water (until the skin peels Chillies have been used through off) generations in hotter countries to 2. Blend the ingredients induce sweating and cool down the together until it creates a thick body? As an ingredient, the scotch paste bonnet is a very big part of the 3. Put on a frying oan with Yoruba cuisine. cooking oil and wait until it's sizzling hot 4. fry the bean cakes By Victoria, Year 8 NEEPS AND TATTIES

BY ALEX, YEAR 7 The Neeps and Tatties recipe was basically: chop some tatties (potatoes) with skin on. Peel and chop a neep (swede/turnip). Boil chopped tatties for 5 mins then drain add oil and roast in oven for 30 mins. Boil chopped neep for 30 mins then mash, add some butter, mix with roasted tatties and roast in oven for 5 mins.

Alex was inspired to cook this recipe for Scottish grandparents. Alex has always lived in London but is 3/4 Scottish by descent.

Tom Devine's History of Scotland. A 19th century conversation with a Scottish girl: Q What did you have for breakfast? A tatties Q What did you have for lunch A tatties Q What did you have for dinner A tatties Q Did you have anything with the tatties? A a spoon.

VEGETARIAN SUSHI ROLLS

SUSHI! You will need: The dish that many chefs spend - Seaweed wrap/ paper most of their career perfecting. Originating from Japan, the dish is - 1 cucumber full of protein. There are so many - Sticky rice types of sushi in Japan that even - Salt just learning them is an art in itself. - Sesame seeds

- 1 carrot Antony, Year 8, taught us all how to make delicious sushi in the Paper - Soy sauce Garden. VEGETARIAN SUSHI ROLLS STEP 1 Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.

STEP 2 Add a line ofone of your fillings.

STEP 3 Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.

STEP 4 Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.

STEP 5 Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film..

STEP 6 Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve. JAMAICAN by Kathryn Callaloo is a Jamaican dish of which it's main ingredient is of course, callaloo. Callaloo is a leafy vegetable which is actually very similar to spinach - they are both full of iron and vitamin-y goodness! It's thought that callaloo was brought to the Caribbean from West Africa in the 17th century. My favourite ingredient in this isn't actually the callaloo but the scotch bonnet pepper!

Did you know? That peppers and chilies have been used in meals to cool down the body in hot countries over time? The idea is that the heat of the pepper induces sweating, which in turn cools the body down. "Cool" right?

I'm hungry, how do I make it???

Step 1: Prepare callaloo, by removing the dead leaves and any hard stalks. You should also rinse it in water to remove sand or dust. Steo 2: Finely cut the vegetable leaves. Step 3: Sautée your onion, garlic, fresh thyme and tomatoes in oil. Step 4: Add your callaloo and seasoning (and your scotch bonnet for a little kick). Step 5: Add some water, cover andlet it steam. Step 5: Enjoy your beautiful creation with yam, rice, dumpling (or any carb of your choice really) NIAMH'S LANCASHIRE HOT POT

The Lancashire hot pot is actually quite a traditional dish to some families. It's been a known dish since about the 19th century! It would have been a familiar meal for cotton workers at the end of a very long day. It's great that young people like me are still able to taste a bit of this piece of history.

Ingredients Method

Wash, peel, and slice the vegetables - 1/4 lb minced lamb Arrange meat, onion, carrots, in layers in a casserole - 3 or 4 potatoes dish - 1 onion Put the sliced potatoes on top Pour over the stock - 1 carrot Dot the potatoes with some butter - 1/2 pint stock Bake in an oven at 220 Degrees for 1 1/2 to 2 hours - Butter until brown and bubbling Traditionally served with with pickled cabbage

WEST-AFRICAN MEAT PIES

What are they? Exactly what the name says! I've grown up eating and making these my entire life.. It's funny because I grew up thinking they were just a Nigerian specialty, but I've come to learn that a lot of my other West-African friends have grown up with this staple too. I would have titled it as 'Nigerian meat pies', but it wouldn't feel just. I WILL give you a tip though - the larger the pie, determines whether a it's a snack or a meal.

For the filling: Ingredients: - Minced meat For the dough: - Onions - Flour - Irish potato - Eggs - Baking powder - 1 carrot - Salt - 1 egg for glazing - Water - 1 scotch bonnet pepper - Nutmeg (optional) (for aroma - optional) by Kathryn VANILLE KIPFERL

Traditional Austrian Christmas biscuits. Similar but better than shortbread! The name translates as ‘vanilla croissants’ and describes the crescent shape of the biscuits…

By Jessica, Year 7

Ingredients

- 210g butter – from fridge - 100g almonds/walnuts/hazelnuts – ground - 70g icing sugar - 250g plain flour - For dusting after baking, whilst hot: 200g icing sugar with vanilla powder or use vanilla sugar

Method

Mix all the ingredients together by hand, using your fingertips, fast and cold. Form into 4 roughly equal balls of the pastry. Wrap in foil/cling film/ food bag and chill in fridge for about 30 minutes. Take one ball of pastry out of the fridge and, working quickly, break off small pieces, about the size of half a golf ball, and shape to make raised crescents/croissants. Put on a baking tray lined with baking parchment, spaced out as they spread a little. Bake in a preheated oven (170 deg C) for about 15 minutes until they have coloured slightly. You may be able to make all the 4 balls worth of pastry into kipferl before the first tray have cooked, but if not, finish off the ones that are baking first – they need to be dusted whilst hot from the oven.In the meantime, put about half the dusting sugar on a tray or plate, and the rest in a bowl. Once you have removed the kipferl from the oven, using a palette knife, remove them from the baking tray and place on the dusting sugar covered plate. Using a tablespoon and a small sieve, dust the kipferl generously from the top with the dusting sugar, using the sieve to spread it evenly. Remove them from the plate using a palette knife and put them on a wire rack to cool. Be careful, they break easily. They still taste amazing, but just don’t look as nice.

Enjoy and Frohe Weihnachten! (Merry Christmas in German) GRENADIAN OIL DOWN by Malaika

Oildown is one of my favourite dishes from my Grenadian heritage. I love it because it makes me feel like I'm coming back home to family... and I love any excuse to eat dumplings.

What is it?

Oildown is a lovely simmered-down that is thought to be a national dish. The stew is cooked in coconut milk with veggies, meats and dumplings. You might love the flavours in this as 's main export are spices so expect these to dance on your tongue!

Ingredients:

- Callaloo - Fresh veggies - - Dumplings (highly recommend) - Coconut milk - Herbs and spices (highly recommend for maximum explosion of flavour) - Meats of your choice NANNY'S IRISH POTATO CAKES By Niamh, Year 6 A few words from the Generators "Learning about other cultures means I can understand more about them instead of stereotyping them. It means to show our love for different and special traditions and arts. It's like a tree, before I knew they produced oxygen I did not care about them as much as I do know." Taliah, Year 8

"Appreciating other cultures means understanding and acknowledging other people in the world. It's like the saying "People without knowledge of their history, culture and backgrounds is like a tree without roots." Alex, Year 7

"Appreciating other cultures means learning new things and this helps me because I can be a better person to society." Romeo, Year 8

Thank you for reading! We are delighted that this recipe book won the FRED Youth Awards 2020 Community Category. Well done everyone.

Let us know if you decide to make any of our recipes and tag us on our social media @globalgeneration :)

This project would not have been possible without the dedication of the Global Generation Generators and our funders: Futures for Kids, British Land, London Community Response, and The Greater London Authority.

Illustration by Antony