Full Description
Culinary journeys from around the globe: recipes and stories from immigrants to the United States
Immigrants carry more than hope as they cross oceans and traverse continents to come to the United States. They hold tightly to stories and recipes, remembrances of what they left behind. Kitchens of Hope brings together these memories from contributors who hail from more than thirty countries, offering a glimpse into their kitchens and insight into their lives. This book is a celebration of people and cuisines from around the world, infused with the aromas of epazote and cardamom, the tang of fish sauce, the heat of chile peppers, and the bite of mustard greens.
With tales as compelling as the brimming bowls and overflowing platters of these foods that represent home, Kitchens of Hope features immigrants coming from vastly varied circumstances. Some arrived in the United States fleeing war and violence, others were seeking education and opportunity; some have called the United States home for years, and others have only recently arrived. Despite the differing situations that brought them here, the contributors all find comfort and tradition as they gather to share meals with family and friends. They are activists and entrepreneurs, parents and community leaders, and some are affiliated with the Minnesota-based nonprofit the Advocates for Human Rights, the organization that inspired the creation of this book.
Structured around the contributors' personal stories of their journeys, the chapters reflect the main themes connecting them: community, resilience, opportunity, justice, hope, and celebration. In these pages, readers will find inspiration, along with more than fifty recipes, from curry, mole, biryani, and borscht, to pita, pho, sambusa, pupusas, and so much more. Welcome to the Kitchens of Hope table.
Contents
Contents
Foreword: The Power of One, Loan Huynh
Introduction: The Importance of Stories
The Advocates for Human Rights
Kitchens of Community
Doris Parker [Liberia]: Peanut Soup, Cora Parker's Liberian Rice Bread
JosÉ Alarcon [Mexico]: Pozole Rojo (Red Pozole)
Nadya Goncharova [Latvia]: Walnut Cake
Jesus Li [Peru]: AjÍ de Pollo (Peruvian Chicken)
Gus and Kate Romero [Mexico and Poland]: Mole Verde con Pollo (Green Mole with Chicken), Cabbage Rolls
Emilia Olabisi Fatmata Smith [Sierra Leone]: Coconut Cakes
Kitchens of Resilience
ConcepciÓn (Conchy) de la Caridad Diaz Morgan [Cuba]: Picadillo
Ingrid Kubisa [Democratic Republic of Congo]: Marinated Tilapia or Mackerel
Hiba Al-Hasnawi [Iraq]: Baba Ghanoush (Smoked Eggplant Dip), Iraqi Chicken Biryani
Maiyia Vang [Hmong]: Hmong Chicken Soup
Blaise Masinga [Democratic Republic of Congo]: Semolina Fufu, Fried Plantains
Ghulam Jamili [Afghanistan]: Uzbek Palaw (Traditional Afghan Pilaf with Meat)
Kitchens of Opportunity
Rashmi Bhattachan [Nepal]: Chyau Tarkari (Mushroom Curry with Potatoes)
Sankhu Palubari Community School [Nepal]: Dal Bhat (Lentils and Rice)
Alena Levina [Belarus]: Holodnik (Summer Beet Soup)
Alya Jawaid [United States and Pakistan]: Khichdi (Lentils and Rice), Green Mint Chutney, Cardamom-Infused Tea
Thekla Rura-Polley [Germany]: Lauchtorte (Leek Tart)
Stine Aasland [Norway]: Norwegian Waffles
Margaret McLean [Ukraine]: Pirozhki (Ukrainian Buns with Filling)
Kitchens of Justice
Nadia Najarro Smith [Guatemala]: JocÓn (Chicken and Tomatillo Stew)
Mehmet TÜrkoğlu [Turkey]: Menemen (Vegetables with Eggs)
Delgermaa (Deegii) Lkhasuren [Mongolia]: Buuz (Mongolian Dumplings), Russian-Mongolian Potato Salad
Olga Baranova [Russia]: Sheet-Pan Chicken and Potatoes
VerÓnica Cadavid GonzÁlez [Colombia]: Bandeja Paisa (Colombian Meat Platter) [Hogao (Fried Tomato with Onion), Frijoles AntioqueÑos (Colombian Beans), Colombian ChicharrÓn (Pork Belly), Powdered Beef, Colombian Chorizo]
Stephanie Willman Bordat [Morocco]: Chicken Pastilla (Moroccan Chicken Pie), Chicken Couscous with Vegetables
Kitchens of Hope
Bridget Chivimbiso Chigunwe [Zimbabwe]: Nyama Ine Muto (Beef Stew), Muriwo Wemubindu (SautÉed Kale), Sadza (Porridge)
Loan Huynh [Vietnam]: Vietnamese Beef Pho (Beef Soup with Noodles)
Halima Mohamed [Somalia]: Sambusas (Fried Pastry with Savory Filling), Basbaas (Green Dipping Sauce)
Haydee [El Salvador]: Pupusas (Filled Corn Cakes), Natural Tomato Sauce, Curtido (Cabbage Slaw)
Yia Vang [Hmong]: Braised Pork with Mustard Greens, Tiger Bite Sauce
Kitchens of Celebration
Shereen Fakier [South Africa]: Chicken Samoosas (Fried Pastry with Filling), Amli Chutney (Tamarind Dipping Sauce), Chicken Curry
Omar Guevara-Soto [Mexico]: Tres Leches Cake (Three Milk Cake)
Nazneen Khatoon [India]: Hyderabadi Lamb dum Biryani (Lamb Biryani from Hyderabadi)
Mila [Bosnia]: Spinach, Feta, and Green Onion Pita, Baklava
Tenia Kalogeropoulou [Greece]: Vasilopita (Lucky New Year Cake), Kourabiedes (Greek Christmas Cookies)
Yan Mo [China]: Eight-Treasure Rice Cake
Acknowledgments
Resources: Specialty Ingredients and International Markets
For Further Reading
Index
