Helping Regufees In A Sweet Way

 Everyone needs help these days. Refugees have it the hardest yet some are being helped in a very sweet way, They are providing treats while being treated themselves. It's something they long deserve.

The refugees are the Sahrawi women of Western Sahara and the New York Times Food section featured them in a stunning pictorial today. Italian photographer, Matteo De Maya captured pictures of the women who started bakeries in an Algerian resettlement camp. For forty-five years they've  lived with their families . They fled Morocco in 1975 after their political group Polisario Front fought for independence from that country. Sadly the conflict is still unresolved today. The settlement now is home to $150,000 people, and generations have relied on humanitarian relief as they wait for a permanent homeland.It's one of the the longest running refugee camp in the world.One thing about the Sahrawi is that they love sugar, even believing it can cure various illnesses. An average family consumes eight-eight pounds a month!! Type 2 diabetes is a big concern. Yet sugar was a necessary must eat in their community. They needed to consume a huge amount of calories to walking long distances. It's long figured into their cures. Hot water and sugar can supposedly cure stomach and intestinal problems. Barbecued camel topped with sugar is good for the liver.

Yet their love of sugar can be put to good use. They can bake cakes and pastries, bringing in money for themselves. This  started in 2018 when women of the Sahrawi Trade Union reached out to the Italian nongovernmental groups, Africa 70 and Nexus about organizing a baking workshop for the settlement. Those group turned to Maddalena Borsato,a pastry chef and researcher at the University of Gastronomic Sciences in Pollenzo, Italy located in  the Piemonte region. She's helped thirty women so far. Sara di Lello , a project manager for Africa 70 said that holding the workshops in the women's homes reinforced the sense of community and solidarity typical of the Sahrawi's. Yet there are snags. The women don't have access to the ingredients most bakers have at their fingertips. They have to rely on natural ingredients such as  the roselle flower, a type of hibiscus that has a red dye to color the pastries.Luckily  there is the moringa tree, a fast growing plant whose protein laden leaves can be milled into a greenish flour to make pastries and other foods. The home businesses are thriving and the women recently asked for refrigerators for their newest addition - wedding cakes.

The Sahrawi women are making inroads, financially and emotionally thanks to groups helping them. They can bring in money for their families while boosting their confidence. It's the best that can be done for them, and possibly a way out of life in the camps

A Movement Of Heritage and Inclusion

For decades African-American chefs had to cook and refine Euro-centric dishes. Yet there are a new generation of chefs who have  been influence by  the Caribbean and Africa as well as home. It's a new delicious standard full of spins and variations

John Eligon and Julia Moskin collaborated on this informative piece for today's New York Times Food section.John Eligon is a Kansas City based Times reporter covering race issues for the paper while Ms. Moskin is a regular contributor to the Food section. Together they explored the next generation of African -American chef and the dishes that they've created. These chefs have pushed way past the Eurocentric traditions learned at culinary school. There are greater influences such as the African diaspora and  techniques from Nigeria, Brazil, Morocco and Trinidad and Tobago. They use such diverse ingredients as conch, berbere - a spice mix found in Ethiopian and Eritrean cooking, fonio - a West African millet grain and cassava - the South American yam. Will this make an impact on the way America eats? Most definitely since the restaurant business has the highest amount of diversity than any other American business or industry.

This new vanguard have a variety of different signature dishes.Nyesha Arrington of Los Angeles relies on the terroir of her native Los Angeles.It is a blend of Californian, Mexican, Chinese and Persian, reflecting the city's ethnic landscape. Her key dish is olive oil poached halibut with pickled oyster mushrooms and Sungold cherry tomatoes. Jerome Grant who creates phenomenal dishes at The national Museum of African-American History and Culture in Washington  serves an oyster pan roast with shaved fennel and sesame crackers. Chef  Ashleigh Shanti looks to her Southern heritage for inspiration at her eatery Benne On Eagle in Asheville, North Carolina.. Her hummus is made from black eyed peas instead of chickpeas and fermented benne seeds instead of tahini. Chef Shanti's buttermilk cornbread soup is a take on her grandmother putting leftover cornbread into buttermilk and drinking it. There is the Japanese influence in her cabbage pancakes, based on okonomiyaki. other chefs are influenced by their Congolese roots or commitment to vegetarianism.
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The new generation of African-American chefs are shaping the way America is eating. They are bringing tradition and verve to a hungry landscape. They are expanding our palates with traditional and no so traditional dishes.

Cold Days, Sunny Meals

The temps are dipping. There's more night than light and the pressure of the holidays are coming  at full speed. It would be nice to escape this, take a trip to a warm happy go lucky island or exciting , exotic country. However that ' s impossible - or is it? Cooking sunny bright meals, from sunny bright places is a mini escape from  dull, chilly days.It's an exciting way to enjoy winter cooking.

One sunny bright place that has so many tasty recipes is Morocco. This corner of northwestern Africa has some yummy dishes that are easy to make. Cooking Moroccan may also be the perfect time to add a tajine pot to your kitchen arsenal. Everyone from Williams-Sonoma to J.C. Penney's now sell  them.  If you don't have one, no worry. A pressure cooker can sub for it. Slow cook a chicken with an array  of such spices as cumin and ginger.Saffron colors it to a blazing sun yellow  while raisins temper the spices kick. A plus is that it takes an hour which allows you to work around cooking it. A second  plus is that the recipe is bendable.You can use lamb or veggies instead of fowl.. Couscous is another dish that will bring to mind colorful bazaars and rainbow sunsets. Squash and chickpeas are added to this wheat semolina along with dried fruit and spices such as turmeric and cinnamon. For a light weekend supper try bagels with za'atar, an easy to make dip. This is a mix of sumac,thyme and roasted sesame seeds along with marjoram, oregano and coarse salt. Dip the bagel(it should be hand rolled , not those big puffy kinds) first in  a small bowl of olive oil and then the spice mix. Za'atar can also be sprinkled on eggs,, salads and veggies to zing them up.

Everyone love the Caribbean , with it's warm seas and balmy nights. To capture some of that heat , try making a few of the dishes of the area. Jamaica gives us the fiery jerk - which can be translated into a pork , chicken or chicken wing dish. You can buy jerk seasoning or better yet make it yourself. It's a blend of onion powder, chives, allspice and cinnamon. Cayenne gives it its' color and fire while nutmeg and cinnamon gives it a tinge of sweetness. It can be rubbed on the wings a few hours before.  Serve it with a tangy pineapple infused sauce. Jerk pork is another fiery dish, guaranteed to satisfy that longing for Kingston. It's taking pork loin, marinating it with a heady mix of Scotch Bonnet peppers, a mix of orange and lime juices along with  a blend of soy sauce and olive oil and then grilling it over an open flame (hopefully the grill hasn't been put away yet) Serve with a plate of hot festivals, a fried zeppoli like fritter that tempers the jerk's spiciness. Plaintains can also be served. These are a type of banana that are excellent prepared the sweet way with brown sugar and butter. Vanilla and cinnamon are also added to accentuate the taste.Plaintains can also be fried into a fun crispy chip too.

Let your kitchen take you to those exotic, sunny places. It's easy to make a tangine or jerk chicken and pretend you're in Morocco or Jamaica. Consider these exotic dishes a vacation for your palate.

Hot Weather Haute Cuisine

It is mid summer , a time when even the thought of  cooking in a hot kitchen is just too much. Unfortunately mostly everyone, even the most experienced or diligent home chefs slap together sandwiches or worse - order out when the temps go into scorching highs. However cuisine and diets shouldn't suffer . Tasty  and even classy dishes can be made during a heat wave.

The best idea is to look at Mediterranean cuisine, from Spain to Syria , from the south of France to the north of Africa. Home chefs from warm weather countries know how to cook when Mother Nature turns the heat up. One of the easiest and most flavorful is the French Provencale of Nice and Marseilles. Nothing beats a simple pan bagnat which is just slicing whole wheat boules  or rounded bread lengthwise an filling with tuna, anchovies and sliced hard boiled eggs. Add sliced tomatoes, onions and green peppers along with olives  then wrap the sandwich and let it sit for two hours. You can put a brick or anything heavy over it so that the oil is fully absorbed in the bread. The Spanish coast gives us ceviche which is a fish dish that is cooked simply in a lime juice marinade. The fish is usually halibut, turbot or sea bass filets and the whole process takes 30 minutes tops in the fridge. Like the Spanish, the Italians have elegant and quick dishes to make during these steamy estates or summers.One favorite is just a simple dish of veggies , crudo misto with an olive oil dressing .It's a classy way of making sure every one receives their daily dose of veggies. Have sliced Italian bread too for sopping up the oil and a chilled bottle of your favorite wine on the side


If you want elegant and exotic then look to the Arab countries like Morocco and Tangiers. Couscous is an quick  dish and can be customized to suit individual tastes Home chefs can have a taste of the Kasbah in only ten minutes. thanks to being easily cooked up in either water or broth. Spices can be added along with fresh veggies. It can also be turned into a cooling salad, made even more refreshing with the addition of mint leaves. For a quick snack think bagels dipped in za'atar with olive oil. Za.atar is the hottest trend of the year and dates back thousands of years. It is a mix of ground sesame seeds, thyme , oregano and marjoram. Greek sumac is also added which you can buy at specialty stores,Don't worry if you can't find it,The recipe doesn't have to be exact. Add some coarse salt to finish it. Dip toasted bagel or pita in it for a quick Sunday night supper. It can also go on salads and even couscous as well as barbecued meats.Another hot weather cuisine is Greek and they are a country once  known for ritzy out door cafes that serve tasty kabobs made with lamb or chicken The meat is marinaded in a flavorful lemon and olive oil marinade.A refreshing light meal is tzatziki, a chilled yogurt dip flavored with pureed garlic. Pita bread is dipped into it but you could also use veggies too.

Elegant and tasty meals can still be made despite the heat wave. Look to the ultra chic Mediterranean region for inspiration. There's always a classy dish that's super easy to make and fun to eat.

Your Themed Holiday Party

What better than heading to an exotic place for the holidays .There are  aromas, spice laden and rich, different foods, just waiting to be tried,However you  don't have to go around the world for couscous or gravlax. You can have a themed food holiday party, celebrating a country's cuisine. It could reflect your ethnic heritage or be one you're fascinated by. Just make it fun, tasty and different

Of course one of the most exotic is Moroccan cuisine. It's highly spiced, fragrant and different.Treat your guests to couscous, one of Morocco's most famous dishes. This is a Berber dish of steamed semolina with any kind of meat or veggie stew ladled over it.Try a spicy lamb one , seasoned with cinnamon and cardamom and for seafood lovers  one with cod. Another dish , perfect for a get together is a tangine, This is a slow cooked savory stew which could also be served with couscous. Luckily tangine can be cooked up  in you pressure cooker because it requires four to five hours of slow cooking. Ingredients are a mix of sweet and savory . Dates are cooked with lamb and spices .You can also make a vegan one with tomatoes and carrots or olives and mixed veggies. For more authenticity you can add a heavy sprinkling of almonds on top. Chinese food is another party favorite, however stay away from the ho hum egg rolls and fried rice. Try a Szechuan buffet instead.The dishes are bold and fiery ,thanks to the use of the Szechuan pepper huajiaao.Szechuan hot pot is the perfect party dish. Imagine a big pot of everything from wontons to dumplings to seafood.One of the most delicious is tea smoked duck. This is  delicately spiced duck that can be cooked and even smoked in a home wok. It's served in melt in paper thin slices that melt in your mouth.

England may not be the first place you think of for exotic or even exotic food. Yet their Christmas party foods are fun and tasty.  Remember all those dinners you've seen on Downton Abbey? You can sort of recreate them for your guests. Roast turkey and ham for guests along with setting up a carving table,If this is too much , then  ask your local diner to do all the cooking or roast one meat while a friend or relative can help out by roasting the other. Mini mince pies are always a fun treat as are sausage rolls and Cornish pasties.End the night with a flaming plum pudding, alit with a good dose of brandy. Also give out crackers, those holiday favors that are filled with a paper crown, a prize and a corny joke,Scandanavians know how to throw a tasty holiday get together, Make a plate of kottbullar or the famed Swedish meatballs. These are a yummy mix of veal, pork and beef. Milk soaked bread crumbs are added for body.Gravlax is another treat. This is cured North Atlantic salmon that s brined in sugar , salt and dill.It's served on rye toast rounds  which can be buttered. Have it with the fiery Aquavit for a holiday toast. Finish with the tradition of seven cookies, including a take on the holiday ginger snap , the heart shaped Peperkakor

Travel the world for your holiday party. Enjoy the fiery cuisine of the Szechuan provence or the sultry spices of Morocco.Nibble mince pies from England or gingerbread cookies from Sweden. It's a fun way to celebrate the season with a culinary tour.