Eight Recipes from Conflict Zones, Inspired by One-Minute-Meals.
The past week in the United States has been spewing with turmoil and hate and a lot of us are still feeling shaken by the aftereffects. It is crucial that we make an effort to stay active within our own communities of friends and families, to keep feeding hope and inspiration, as well as to continue nourishing solidarity, diversity, and understanding.
Throughout this past week’s social unrest, the Komeeda family has been reflecting on our Displaced Kitchens series and our uplifting encounter with James Boo of One Minute Meal. James is a One-Man Film Crew, who finds compelling, food-related stories in New York City. He discovered Displaced Kitchens in the local media, and ultimately covered one of our “Chefugees,” Lutfi, in “New American” in such a strong manner. It surprises our team not only how much of an impact the Displaced Kitchens has had in the life of the refugees we collaborate with, but also how much of an impact James was able to make in just a one-minute video. We continued to watch all of James’ one-minute videos, which feature diversity, love, perseverance, and unity; all made possible through food.
This post is inspired by New York City: The melting pot we take comfort in, with all of the cultures that compose the grind, grit, grace, and gold of this flavorful city. This post shares the recipes of nations currently experiencing political instability and civil unrest. It honors the citizens of those nations becoming displaced from their environments because they no longer feel safe at home. By sharing the most nostalgic culinary experiences from their original countries, displaced persons are able to feel more at home within their new communities.
VENEZUELA — REINA PEPIADA, AREPAS WITH CHICKEN AND AVOCADO
Arepas are gluten free corn cakes, eaten in Venezuela in lieu of bread. They’re crunchy outside, tender inside, and delicious when filled with chicken, cheese or anything you like. This recipe pairs homemade arepas with a scrumptious Venezuelan chicken and avocado salad.
Fun Fact: the literal translation of Reina Pepiada is “curvy queen.” As the story goes, in 1955 a Venezuelan woman won the Miss World title. This scrumptious chicken & avocado arepa — recognized as a thing of beauty — was named in her honor.
Get the Recipe Here
DEMOCRATIC REPUBLIC OF CONGO — PEANUT SOUP
This classic Congolese soup is so simple to make, yet packed with flavor. Silky textured and deliciously nutty, this soup is complemented by a spicy kick to make a flavorful dish that excites the senses.
SYRIA — MUHAMARRA (RED PEPPER AND WALNUT DIP)
A Syrian red pepper and walnut dip that is ready in less than 5 minutes. It is perfect to eat as a dip or a spread and you can eat it with bread, crudités, or even some tortilla chips!
YEMEN — SUSI (FATTAH)
Susi is a type of Fattah, which means a bread dish mixed with something else. This specific dish is like a Yemeni version of French toast, the only difference being that it is made with flatbread and traditionally served as savory. This recipe makes for an easy breakfast or lunch and is best enjoyed with a little honey drizzled on top!
UKRAINE — RED BORSCHT SOUP
This dish is a very traditional soup and is very common in many European countries. It gets it red hue from beets and is best enjoyed with a dollop of sour cream on top. Many recipes for borscht add sausage or beef and can easily be adapted with beans for vegetarians.
MYANMAR/BURMA — GOLDEN EGG CURRY
This crowd-pleasing recipe has tastable influences from Burma’s three major neighbors, Thailand, India, and China. It consists of blistered hard-boiled eggs that are combined with a tomato-based sauce with tamarind, onion, and garlic spices, and is topped with fish sauce.
NIGERIA — AKARA FRITTERS
Akara are Nigerian black-eyed pea fritters, flavored with onions, ginger, curry leaves, long red chilies, and jalapeños. Once mixed, these tiny scoops of mildly flavored bean dough are fried to perfection. This dish is also vegan and gluten free.
PALESTINE — HALLOUMI MESHWI
Halloumi is a white, semi-hard cheese originally from Cyprus. This recipe calls for slices of Halloumi cheese lightly coated in seasoned flour to be pan-grilled until golden. This quick dish is a wonderful appetizer or light snack and is served warm with a squeeze of lemon.
To continue to support this message of humanity through food, KOMEEDA will be hosting the inaugural Refugee Food & Arts Festival from Friday, September 22, 2017 through Sunday, September 24, 2017 at the Food Arts Center, a division of FEDCAP. Tickets are on sale for general admission, and a few Displaced Kitchens brunches and dinners.
Come out to learn about the conflict areas, get access to true refugee stories, and taste the wonderful culinary creations of many of our Chefugees that will be sharing their fondest memories of home, through a feast with their new Kommunity!
#eatKomeeda!
