DOCSLIB.ORG

Community Cookbook

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Cooking, Recovery & Connections Community Cookbook A community-led project and cookbook created by residents of North Melbourne and Flemington. LIT1057_coHealth_Cookbook FA.indd 1 18/5/21 3:48 pm The Cooking Recovery and Connections project has been led by a team of cohealth Health Concierges across North Melbourne and Flemington, February to May 2021. In July 2020 residents were subjected to an enforced ‘hard lockdown’, which removed residents’ autonomy – even around cultural practices and food choices. This project is owned and led by Contents public housing residents to support COVID-19 recovery, it is a community- driven response to support connection and wellbeing, produced by and Okra – Bamya 5 for residents of the nine towers in North Melbourne and Flemington. Prepared by Hajira Soliman Shakshuka 7 Prepared by Mohamed Musa Red Cabbage 9 Acknowledgement Prepared by Emebet Antonyo Himbasha – Eritrean Sweet Bread 11 cohealth acknowledges the ancestors and Prepared by Kedija Ibrahim Traditional Custodians of the land on which Homemade Falafel 13 our offices stand and pays respect to Elders Prepared by Aisha Suliman past and present. This project and community Roasted Pumpkin Soup 15 cookbook was led and produced by residents Prepared by Halima Ahmed on Wurundjeri and Boon Wurrung lands. We Fatteh of Lentils 17 acknowledge the Stolen Generations and Prepared by Jameia Mohamed the historical and ongoing impact of Project team: Community Artwork 19 colonisation on Aboriginal and Torres Furdus Suliman Strait Islander peoples. Nagat Abdalla Sudanese Baklava 21 Prepared by Sara Zakaria We also recognise the resilience, strength Abdiwass Ismail Somali Oat and Meat Soup – Shurbad 23 and pride of Aboriginal and Torres Strait Baeda Abdikadir Prepared by Kelli Willis Islander communities. Aboriginal and Torres Iqra Abdi Strait Islander peoples’ living culture is the Mariam Ibrahim Sudanese Lamb Kofta Meatballs in Curry Sauce 25 Prepared by Awatif Taha oldest continuing culture in the world, and Sri Andriyani Tassam Zel Gebrehwot the land and waterways are a place of Bariis Kalakaris (rice with meat) 27 Danayet Michael repared by Nimo Mohamud age-old ceremonies of celebration, P initiation and renewal. Butter Chicken 29 With thanks to: Prepared by Navneet Yashwant Verma, Ayoub Sudi, Salim Tibs Ethiopian Beef Stir Fry 31 Contributing authors: Hajira Soliman, Prepared by Salih G Ahmed Mohamed Musa, Emebet Antonyo, Kedija Ibrahim, Gajar Hawa - Indian Carrot Pudding 33 Aisha Suliman, Jameia Mohamed, Sara Zakaria, Kelli Willis, Awatif Taja, Prepared by Deepa Gupta Nimo Mohamud, Navneet, Salih G Ahmed, Fateema Ali, Deepa Gupta, Halima Ahmed Koshari 35 Illustrators: Eman Suliman, Hibo Aden, Maeve Peterson, Reyana Eyakem Prepared by Fateema Ali & thanks to: Hayaad Adan, Hadiya Mohammed, Zaid Osman, Asma Osman, Firdos Osman, Aaliyah Mohamed, Maryama Hassan, Khadra Mohamed, Ibrahim, Zayd Badel, Mariam Ahmed, Mohamed Mahmoud, Samar Mahmoud, Ikram Abdella Proudly supported by the cohealth Prevention and Community Partnerships teams. LIT1057_coHealth_Cookbook FA.indd 2-3 18/5/21 3:48 pm We want to celebrate our foods, our creativity, our community resilience and relationships. We have been through a lot together, we believe our futures are stronger and healthier when we connect together, sharing out stories and experiences. “ We lead this project and connect with our neighbours, organisations and services, we facilitate these relationships to make us all stronger. Our resilience is in our creativity, our cultures and our daily ways of working together for a healthy community where we all are safe, connected and able to thrive – our elders, young ones, those growing up and parents, all of us. Furdus Suliman, Nagat Abdalla, Abdiwass Ismail, Baeda Abdikadir, Iqra Abdi, Mariam Ibrahim, Sri Andriyani Tassam, Zel Gebrehwot, Danayet Michael “ Cooking, Recovery & Connections team 3 Cooking, Recovery & Connections - Community Cookbook 4 LIT1057_coHealth_Cookbook FA.indd 4-5 18/5/21 3:48 pm Okra – Bamya Prepared by Hajira Soliman Ingredients: 1/2 kg okra (bamya) 1 tsp salt, or more to taste 2 tbsp olive oil 1 tsp smoked paprika (or substitute regular paprika) 1 onion, minced 1/2 tsp red pepper flakes - if spice 1 tsp minced garlic sensitive, use sparingly or omit 1/4 cup tomato paste 1/4 tsp cayenne, or to taste Directions: Prepare your okra by rinsing it Heat 2 tbsp olive oil in a saute Whisk together 1 1/2 cups hot pieces of okra have softened to clean, then slicing off the top and pan over medium. Add the water, 1/4 cup tomato paste, 1 your liking. We like the okra quite bottom tips of each piece. At this minced onion and saute, stirring tsp salt, 1 tsp paprika, 1/2 tsp red tender and almost falling apart, but point the okra will feel slimy. Don't frequently, for about 10 minutes pepper flakes and 1/4 tsp cayenne. that is a matter of preference. At worry, it will lose that texture as it until softened and starting to Both the red pepper flakes and the end of cooking, your tomato cooks. To speed the process of caramelize. To save time, I usually cayenne add heat; if you are super sauce should have reduced and prepping the okra, I sometimes prep the okra (as outlined above) spice sensitive, omit the pepper thickened. If there is a lot of liquid line up the stem ends against my while the onion is cooking. Just be flakes and start with a pinch of in the pan, remove the lid and turn chef's knife. sure to keep a close eye on the cayenne, then add more to taste up the heat to a high simmer till the onions and don't let them burn. as desired. sauce has reduced (careful, don't Then slice those stem ends off let it burn!). Add more salt or spice 4-5 pieces at once. When the onions are cooked, Pour the tomato liquid evenly over to taste, if desired. add the minced garlic to the pan the top of the okra. Bring to a boil. Turn the okra pieces, realign the and saute for another minute Serve okra hot. Can be eaten it bottom tips with the knife, then till fragrant. Add the okra to the Cover the saute pan with a lid, alone, or serve it over rice, slice off the very bottom tips. By pan and stir. It will feel like a lot of vented at the edge. Reduce heat quinoa or couscous. grouping them this way you can okra at first and the pan will be to a simmer. Let the okra cook for speed through the whole batch crowded, but it will quickly shrink about 20-30 minutes, stirring every and prep them relatively fast. up and soften as it cooks. 5 minutes or so, until the largest 5 Cooking, Recovery & Connections - Community Cookbook 6 LIT1057_coHealth_Cookbook FA.indd 6-7 18/5/21 3:48 pm Shakshuka Prepared by Mohamed Musa Shakshuka is a classic North African and Middle Eastern dish and one that's eaten for breakfast or any meal of the day. It's made from simple, healthy ingredients and is vegetarian. Ingredients: (makes about 4-6 servings) Directions: 1 tbsp olive oil 1 tsp ground cumin Heat olive oil in frying pan over Crack the eggs over the tomato medium heat.Add onion and cook mixture, one in the middle and 5 1 medium onion, diced 1 tsp paprika for about 5 minutes until the onion around the edges of the pan. 2 cloves garlic, minced Chili flakes, to taste begins to soften. Stir in garlic. Cover the pan and simmer for 1 medium red bell pepper, 1 tsp sugar 10-15 minutes, or until the eggs Add red pepper and continue to chopped are cooked. Salt and freshly ground cook for 5-7 minutes over medium 2 cans (14 oz.- 400g each) black pepper heat until softened Garnish with fresh parsley or cilantro diced tomatoes and serve with crusty bread or pita. 6 eggs Stir in tomato paste and diced 2 tbsp (30g) tomato paste Fresh parsley/cilantro for garnish tomatoes and add all the spices and Enjoy! 1 tsp chili powder sugar. Season with salt and pepper and allow to simmer over medium heat for 10-15 minutes until it starts to reduce. Adjust the seasonings according to your tastes, add more chili flakes for a spicier sauce or sugar for a sweeter one. 7 Cooking, Recovery & Connections - Community Cookbook 8 LIT1057_coHealth_Cookbook FA.indd 8-9 18/5/21 3:48 pm A story about Red Cabbage by Emebet Antonyo Red Cabbage “As an Orthodox Christian we have two months of Prepared by Emebet Antonyo fasting as Lent. In the fasting season we abstain from consuming meat, milk, eggs and anything that contains these items, purple or red cabbage is one of the dishes that are great to eat in this time. I enjoy it because it is a quick and easy Preparation time: 5-7 minutes Cook time: 10-15 minutes side dish and tastes delicious, I think it tastes Total: 22 minutes especially well with potatoes and carrots. I think this dish is special because it is perfect for many Ingredients: diets and can be eaten with injera (Ethiopian flat bread) and also with rice. 2 red onions 1 small red cabbage Red Cabbage is an easy, delicious vegetable side 4 garlic cloves (crushed) dish that is healthy and goes with many Ethiopian 1 tablespoon finely chopped ginger vegetarian dishes. Ethiopian cardamom is a wonderful ingredient that makes the red 2 tablespoons olive oil (extra or less, to taste) cabbage taste great!" 1 tablespoon unsalted butter (optional) Directions: 1/2 teaspoon freshly grounded Ethiopian cardamom Thinly slice red onions. Sprinkle the Ethiopian To serve with: Red Cabbage 2 sliced green chillies cardamom, stirring gently, goes with a variety of Ethiopian Cut red cabbage in half from top to add the green chillies.
Recommended publications
  • Cuisine of the Islamic World Helena Hallenberg & Irmeli Perho

    Cuisine of the Islamic World Helena Hallenberg & Irmeli Perho

    Cuisine of the Islamic World Helena Hallenberg & Irmeli Perho Original title: Ruokakulttuuri islamin maissa Translation: Owen F. Witesman The translation was kindly subvented by Finnish Literature Exchange FILI. Gaudeamus Helsinki University Press 2010 454 pages, hardbound ISBN 9789524951654 2 Table of Contents Introduction 9 .............................................................................The taste of home 10 ......................................................... Cuisine of the Islamic World 12 .....................................................................Objective of the book 14 .................................................................................... Terms used 15 ...................................................... Quran quotations and Hadiths 16 ................................................. Transliteration and pronunciation 19 ..............................................Cultural selection criterion for foods 27 ............................................................The roots of Islamic cuisine 27 ....................................................................... Arabia before Islam 33 ..................................................................................Bread baking 33 ...........................................................The birth and roots of Islam 35 ..............................Which aroma would the Prophet prefer today? 37 ......................................... Perceptions of impurity and cleanliness 39 ............................................... Islamic
  • Expansions, Contractions and Labor Disputes Central New York Region October 2019

    Expansions, Contractions and Labor Disputes Central New York Region October 2019

    EXPANSIONS, CONTRACTIONS AND LABOR DISPUTES An ; bn v + + rep ``-TheCE NTRAL NEW YORK REGION OCTOBER 2019 2008 Latest update on: 10/09/2019 EXPANSIONS, OPENINGS, RECALLS: BLAZE PIZZA opened its first Syracuse- An article on August 20, 2019 reported that area location on August 28. The restaurant, the Syracuse Industrial Development located in the Marshalls Plaza in Dewitt Agency approved tax breaks for developer (Onondaga County), has been in the works Mark Congel’s latest expansion of the since last year. historic AMOS BUILDING near Clinton Square in downtown Syracuse (Onondaga An article on September 30, 2019 reported County). Congel plans to build a 10-story that BODYCOTE THERMAL addition with 104 apartments onto the west PROCESSING INC. plans to spend $15.3 side of the building at 214 W. Water Street. million to renovate and equip a 58,000- square-foot building at 8 Dwight Park Drive An article on August 21, 2019 reported that in the town of Geddes (Onondaga County). AVICOLLI'S COALFIRE RESTAURANT It will have access to low-cost power. The opened today in Fayetteville (Onondaga new facility will initially employ up to 30 County). The family-run Italian employees within the first two years of eatery/restaurant is at 104 Limestone Plaza, operation. Their Van Buren operation was in the space that last housed Grover’s Table destroyed by fire last year. restaurant. The restaurant has seating for about 150 people, and an outdoor patio for BRANCHES OF GROWTH, a new business dining on the side of the building. The new focused on yoga and mental health, hosted location employs 50 to 60 people.
  • Guiding Somali Clients About Type 2 Diabetes

    Guiding Somali Clients About Type 2 Diabetes

    Guiding Somali clients about type 2 diabetes Using DVD as a Tool Ismail, Marian 2011 Laurea Otaniemi Laurea University of Applied Sciences Laurea Otaniemi Guiding Somali Clients about Type 2 Diabetes Using DVD as a tool Ismail Marian Master of Health Thesis November, 2011 Laurea University of Applied Science Abstract Laurea Otaniemi Master Degree in Health Care Marian Ismail Guiding Somali Clients about Type 2 Diabetes Using DVD as a tool Year 2011 Pages 46 Immigration to Finland has increased. In 2008, a total of 28 100 persons immigrated to Fin- land, which is the largest number since 1917. Finland has become more international, and the number of immigrant from different cultures has grown. Health care professionals meet pa- tients from different cultures more frequently in their work. Somalis are the fourth biggest immigrant group in Finland. In 2010 Somali living in Finland were 12985. Purpose of this study is to produce a DVD guide about type 2 diabetes for Somali clients in their own language. The aim of the DVD guide is to give knowledge-based information about type 2 diabetes for Somali clients. The Aim is also to make the DVD guide simple and practical taking into account the needs of the target group. The theoretical framework includes Somali Client, Diabetes Care and Guidance as a research material and its meaning is to be the base of the material that is used in planning the DVD guide. There is no previous action research master thesis made on this subject. Action research thesis combines the theory, reporting and the practical implementation.
  • Middle Eastern Cuisine

    Middle Eastern Cuisine

    MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it.
  • A Guide Book for Health Care Professionals

    A Guide Book for Health Care Professionals

    SOMALI REFUGEES AND HEALTH CARE A Guide Book for Health Care Professionals Culture, Customs, and Clans Meyran Omar – BS, CNA Contact us: This guidebook was compiled by graduate student Meyran Omar for inclusion in her starred paper for the degree of MS in Gerontology. Email: [email protected] Email: [email protected] Web : www.caresmn.org Web: www.stcloudstate.edu/gerontology Table of Contents Somali Background ................................1. East Africa ........................................1 The People ........................................2 Accessing Healthcare ..............................3 Mental Health....................................4 Gender Issues ....................................4 Religion .............................................5 End of Life Care......................................6 Bridging the Gaps ...................................7 Case Scenarios ................................8.. Common Diseases ...................................10 Somali Cuisine and Tradition ...........12 Traditional Dress ...............................13 Conclusion ..............................................14 Somali Health Care Guide Book Chapter 1 Somali Background East Africa Somali’s come from a part of Eastern Africa known in modern times as the “Horn of Africa” and is bordered by Ethiopia, Kenya, and Djibouti. (Abdullahi, 2001) Somalia has two bodies of water surrounding the peninsula, Gulf of Aden to the north and the Indian Ocean to the East and South. Somalia is five times the size of Alabama and slightly smaller
  • Gifts for All the Names on Your List!

    Gifts for All the Names on Your List!

    Santa suggests Last Minute Holiday Gift Guide Gifts for all the names on your list! December 2019 A Special Supplement to Cleveland Daily Banner 2—Cleveland Daily Banner—Tuesday, December 10, 2019 www.clevelandbanner.com From kitchen tools to books, gifts for young chefs By KATIE WORKMAN foods’ history and culture is included. Associated Press EQUIPMENT Do you have a kid in your life who A new smart kitchen tool is exciting, loves a good baking session? Who real- even empowering. Examples: ly wants to use your chef’s knife? Who Immersion blender. For a slightly is addicted to the TV show MasterChef older kid, it can be used to blend things Junior, and who uses words like “uma- like soups and sauces right in the pot. mi” in regular conversation? That save syou from having to trans- There are many terrifi c gifts to en- fer hot liquids into a regular blender courage the fl edgling cooks in our lives. or food processor, so it can be a safer way to puree things. Breville makes COOKING KITS an All in One Immersion Blender that An all-inclusive cooking kit (besides also transforms into a food processor, the ingredients) is often a great catalyst so kids can take on diff erent levels of for getting kids into the kitchen. chopping as they get more skilled. Handstand Kitchen makes a slew of Ice cream maker. Just plain fun. them, including a Rainbows and Uni- Cuisinart makes one in a variety of corns Ultimate Baking set, with cookies colors, with a 1 ½-quart capacity and cutters, unicorn-shaped cupcake tray, the ability to get to a frozen treat in spatula, frosting bag with three tips, less than half an hour.
  • De La Versatilité (4) Le Luth Arabe Dans Les Genres Musicaux Du Corridor Malais

    De La Versatilité (4) Le Luth Arabe Dans Les Genres Musicaux Du Corridor Malais

    De la versatilité (4) Le luth arabe dans les genres musicaux du corridor malais D HEROUVILLE, Pierre Draft 2013-15.0 - Avril 2021 Résumé : le présent article a pour objet l’origine et la diffusion des luths monoxyles en Malaisie et en Indonésie, en se focalisant sur l’histoire des genres musicaux locaux. Mots clés : diaspora hadhrami, gambus, marwas, hamdolok, zapin, harmonium, Abdoel Molok ; Au cours de sa recherche sur la diffusion du Gambus dans le monde malais, L.F. HILARIAN s’est évertué à dater la diffusion chez les premiers malais du luth iranien Barbat , ou de son avatar supposé yéménite Qanbus vers les débuts de l’islam. En l’absence d’annales explicites sur l’instrument, sa recherche a constamment corrélé historiquement diffusion de l’Islam à introduction de l’instrument. A défaut, nous suggérons que celui-ci aurait plutôt été (ré)introduit à Lamu, Zanzibar, en Malaisie et aux Comores par une vague d’émigration hadhramie plus tardive, ce qui n’exclut pas une présence sporadique antérieure. Nous n’étayons cette hypothèse sur la relative constance organologique et dimensionnelle des instruments à partir du 19 ème siècle. L’introduction dans ces contrées de la danse al-zafan et du tambour marwas , tous fréquemment associés au qanbus , indique également qu’il a été introduit comme un genre autant que comme un instrument. Nous nous attacherons à inventorier ici les arguments historiques de ces scénarii en synthétisant la lutherie et les genres relatifs en Malaisie et en Indonésie. La présence arabe est certes rapportée dés le 8 ème siècle dans les comptoirs de la côte malbare et le Sri Lanka [O’NEIL, 1994].
  • Icts and Regional Economic Integration: an Anticipatory Scenario for the Horn of Africa Ali Noor Mohamed, Arab Emirates University

    Icts and Regional Economic Integration: an Anticipatory Scenario for the Horn of Africa Ali Noor Mohamed, Arab Emirates University

    ICTs and Regional Economic Integration: An Anticipatory Scenario for the Horn of Africa Ali Noor Mohamed, Arab Emirates University Abstract Development experts are telling increasingly fascinating stories about how human development indices (HDI) among the poor in Africa, Asia, and Latin America have been buoyed by the diffusion of ICTs (Information and Communication Technologies) over the last two decades. According to data compiled by the World Economic Forum, ICTs have facilitated faster and more reliable communication with regard to almost all important spheres of life including healthcare, education, agriculture, commerce, e-banking, the environment, etc. Perhaps the greatest impact of ICTs has been in their democratizing effect and their role in promoting gender equity, especially with regard to access to information that affects basic facets of life which has been beyond reach before either because of geographic distance or because of a lack of facilities such as libraries and clinics. This paper employs the anticipatory scenario-building approach in offering an analysis of potential development implications of ICTs for the Horn of Africa region. Keywords: Human development, economic integration, ICT “Technology per se does not solve social problems. But the availability and use of information and communication technologies are a pre-requisite for economic and social development in our world. They are the functional equivalent of electricity in the industrial era. Econometric studies show the close statistical relationship between
  • ECFG-Somalia-May-19.Pdf

    ECFG-Somalia-May-19.Pdf

    About this Guide This guide is designed to prepare you to deploy to culturally complex environments and achieve mission objectives. The fundamental information contained within will help you understand the decisive cultural dimension of your assigned location and gain skills necessary for success (Photo: A Somali family, courtesy of IRIN/Moulid Hujale). ECFG The guide consists of 2 parts: Part 1 introduces “Culture General,” the foundational knowledge you need to operate effectively in any global environment. Somalia Part 2 presents “Culture Specific” Somalia, focusing on unique cultural features of Somali society and is designed to complement other pre-deployment training. It applies culture- general concepts to help increase your knowledge of your assigned deployment location (Photo: Somali children at a primary school, courtesy of UNHCR/J. Ose). For further information, visit the Air Force Culture and Language Center (AFCLC) website at www.airuniversity.af.edu/AFCLC/ or contact AFCLC’s Region Team at [email protected]. Disclaimer: All text is the property of the AFCLC and may not be modified by a change in title, content, or labeling. It may be reproduced in its current format with the expressed permission of the AFCLC. All photography is provided as a courtesy of the US government, Wikimedia, and other sources as indicated. GENERAL CULTURE PART 1 – CULTURE GENERAL What is Culture? Fundamental to all aspects of human existence, culture shapes the way humans view life and functions as a tool we use to adapt to our social and physical environments. A culture is the sum of all of the beliefs, values, behaviors, and symbols that have meaning for a society.
  • TASTES from HOME Recipes from the Refugee Community PREFACE

    TASTES from HOME Recipes from the Refugee Community PREFACE

    TASTES FROM HOME Recipes from the Refugee Community PREFACE In writing the articles for this cookbook, I had the privilege and pleasure of speaking with refugees from all over the world who now call Canada home. Sometimes we had the good fortune of meeting in person, but because this project originated during the 2020 pandemic, often we spoke over the phone or through a video call, each of us holed up in our homes. They shared their stories, and they shared their recipes. From one foodie to another, the excitement and pride each person felt about their recipes was palpable. For many, the recipes hold a personal connection to a family member or to a memory, and the food is an indisputable connection to their culture. Each person has a unique story, with different outlooks, challenges, and rewards, but I was struck by one thing they all had in common—a desire to give back to Canada. From the Mexican restaurant owner who plans to employ dozens of Canadians, to the Syrian entrepreneur who donated the proceeds from his chocolate factory to Canadians impacted by wildfires, to the former Governor General who became a figurehead for the country, each person expressed profound gratitude and an eagerness to help the country that took them in. We often hear about refugees in abstract faraway terms, through statistics about the number of people fleeing from one country to another, but in speaking with these 14 people those statistics became humanized and the abstract became real experiences. Their stories are captivating, their recipes are mouthwatering, and I hope you enjoy both in the following pages.
  • DIVERSITY ALONG the OLIVE LINK a PROFILE of ETHNIC ENTREPRENEURS the Olive Link, a Four-Mile Stretch of Olive Boulevard in University City, Links Greater St

    DIVERSITY ALONG the OLIVE LINK a PROFILE of ETHNIC ENTREPRENEURS the Olive Link, a Four-Mile Stretch of Olive Boulevard in University City, Links Greater St

    DIVERSITY ALONG THE OLIVE LINK A PROFILE OF ETHNIC ENTREPRENEURS The Olive Link, a four-mile stretch of Olive Boulevard in University City, links Greater St. Louis to the rest of the world through the diverse ethnicities of its business owners.The Link features an eclectic retail and dining scene led by entrepreneurs who are immigrants or recent descendants of immigrants. By combining their cultural contributions with their business skills, these entrepreneurs reflect the spirit of openness and economic opportunity that define University City as a “Neighborhood to the World.” Here are a few of the stories behind businesses that populate The Olive Link. 2 U CITY MERHABA Nick Menghesha, an Eritrean immi- Nick left Sudan for Nairobi, where grant and entrepreneur, has taken his father was arranging for his fam- over a restaurants called Queen of ily to emigrate to the United States Sheba, which provided authentic on a diversity visa. In 1997, Nick and Ethiopian cuisine, and renamed it his family came to America and Merhaba, which means “hello” in settled in St. Louis. As he explored Arabic. Luckily, East African food St. Louis’s cultural attractions, Nick can still be found at the location came across the Delmar Loop. The that Queen of Sheba left behind. Loop’s entrepreneurial spirt inspired Nick to open another restaurant, Merhaba’s roots lie in Eritrea, which and when he learned that Queen was once part of Ethiopia until it of Sheba’s owners were leaving the gained independence in 1991. There business, the opportunity was too Nick grew up among the Tigrinya, good to pass up.

  • Ebooks Read Online Somali Cuisine This Somali Cookbook Is the First of Its Kind

    Ebooks Read Online Somali Cuisine This Somali cookbook is the first of its kind. These recipes represent traditional ways of food preparation and cooking that were for centuries transmitted orally[1] and practically by generations of Somali women: from mothers to daughters, elder sisters to younger sisters, aunts to nieces, grandmothers to granddaughters. To this extent, the recipes recollected in this book also represent an aspect of female history that captures Somali ways of living as maintained by and through generations of Somali women. Inside, you will find recipes for preparing all types of classic Somali dishes - from the exotic Somali tea to the appetizing sambuusi. Your culinary skills will sometimes be tested in preparing delicious Somali dishes like anjero with maraq bilaash. There are seventy recipes in all with over ninety colorful pictures that not only introduce a variety of Somali dishes, but also demonstrate the techniques to assure success. Although traditional cooking methods are described, all the recipes have been adapted for the modern American kitchen. The book is divided into seven sections, from appetizers to desserts. In addition to the instructions on how to prepare the recipes, suggestions of what dishes compliment each other are included in most recipes.Although the influence of where the author was born and grew up is apparent in the descriptions, names and terminologies used in this book, all Somalis in the Horn of Africa and those non-Somalis who have visited the area can relate to the dishes contained in this cookbook.My best wishes. ENJOY!! [1] The Somali language was only spoken until the early 1970s.