Monday, June 27

‘Cooking is a way of sharing my love’: recipes from Melbourne public housing residents | Indian food and drink


SUBWAYElburnians are very familiar with being locked up. Our state has had four, but some of us have experienced the lockdown in such an extreme way that it was considered a violation of human rights, according to the Victoria ombudsman.

In July 2020, the Victorian government closed nine public housing towers, home to 3,000 people, to contain the spread of the coronavirus. The decision was based on “movement patterns, friendship groups [and] family groups, ”the premier said at the time.

In a step to recover from the social impacts of that harsh closure, residents of the same public housing towers, along with Cohealth (a nonprofit community health organization), have published a cookbook, Cooking, recovery and connections, which emphasizes strength and endurance within these family and friendship groups.

“The blockade removed the autonomy of residents, including around cultural practices and food choices. Joining together to create the cookbook has been a beautiful way to re-empower residents, ”says Gabby Creed, community mobilization leader at Cohealth.

There are recipes, stories, and artwork from residents with diverse cultural backgrounds – Somalis, Ethiopians, Eritreans, Indians, Egyptians, and South Sudanese. Cooking, recovery and connections It can be downloaded for free, but if you can make a donation to the community through Sisters, is encouraged.

Woven between illustrations and narratives, the book offers recipes for okra, Eritrean sweet bread, falafel, fatteh, and many other dishes that are regularly cooked and shared among residents of Flemington and North Melbourne.

Somali Oatmeal and Meat Soup Recipe, Shurbad.  North Melbourne and Flemington residents created a community-led project and cookbook called Cooking, Recovery & Connections.  Victoria, Australia.
Somali soup with oatmeal and meat (shurbad). Photograph: Carly Earl / The Guardian

Kelli Willis, who contributed the recipe for shurbad (a Somali meat and oatmeal soup commonly eaten during Ramadan) chose to share this dish because “I knew the dish would be popular … I have prepared it for West African people , Morocco and Algeria and they love it. Cooking is a way of sharing my love and gratitude. I made this dish for one of my son’s friends who passed away when he was very young, and for my father-in-law while he was in the hospital. That act of giving and the joy it brought them will always be with me when I prepare this dish. “

Nagat Abdalla, a Cohealth public housing resident and community support officer who was also on the cookbook project team, says: “We needed to find new ways to connect because of the pandemic. We realized that the recipes and the food were something we could share. For our community it is part of our daily life to share food ”.

Willis echoes this sentiment, saying that residents joined in via Facebook during the shutdown, offering to pick up the ingredients in bulk and dropping them off at others’ doors if they didn’t feel safe to shop themselves.

As for how to use the cookbook, Willis laughs and says, “I hope people will try the recipes. I am guilty of having cookbooks that I don’t cook with. But we show people the food that we eat frequently and enjoy eating. I hope they become popular outside of the community. “

Shurbad: Somali oatmeal and meat soup

Prepared by Kelli Willis

Oatmeal and Meat Soup (Shurbad).  Residents of North Melbourne and Flemington, Victoria, Australia created a community-led project and cookbook called Cooking, Recovery & Connections.
Shurbad is usually eaten during Ramadan. Photograph: Carly Earl / The Guardian

This particular soup is of Somali origin. It is usually eaten during Ramadan. This soup means the month of fasting, the gathering of family and friends and the exchange of food between neighbors during the holy month. I have prepared and shared this soup with so many people over the years who love it.

I have shared it with those who I lost and those who remained. Since the soup is hot, the idea gives me the same feeling. Making food for family and friends is how I express my love and gratitude. I hope that by sharing this recipe you will give others the same feelings and joy.

450g lamb or goat curry
4 liters of water
¼ cup short grain rice (Calrose rice)
¼ cup pearl barley
3 tomatoes
, chopped up
2 tablespoons Vegeta
3 garlic cloves
3 dried lemons
, whole dried lemons are available online and through specialized stores
1 cup oatmeal
3 tablespoons vegetable oil
½ onion
, diced
1 tablespoon xawaash (see recipe below)
¼ teaspoon ground black pepper
¼ teaspoon turmeric powder
2 tablespoons white vinegar

Bring the meat to a boil with four liters of water. Add the rice, barley, Vegeta, tomatoes, garlic, and dried lemons.

Cook over medium heat for an hour and a half. Add the oats and cook for another 30 minutes, stirring to make sure the oats don’t stick to the bottom of the pot.

Remove the bones from the meat pieces and discard them.

In a frying pan, fry the onion until it is transparent. Add the xawaash, black pepper, and turmeric. Add the roasted spice mix to the soup. Add vinegar and mix well.

This soup can be blended for a smoother texture.

Ingredients for the recipe for Somali Oatmeal and Meat Soup, Shurbad.  North Melbourne and Flemington residents created a community-led project and cookbook called Cooking, Recovery & Connections.  Victoria, Australia.
Spicy mix. Photograph: Carly Earl / The Guardian

For the seasoning
½ cup cumin seeds
½ cup coriander seeds
2 tablespoons black peppercorns
1 tablespoon cinnamon bark
1 tablespoon cardamom pods
1 teaspoon cloves (whole)
2 tablespoons turmeric powder

Heat whole spices in a dry skillet over medium heat until toasted. Mix until it is in powder form. Add the turmeric and mix well. Store in an airtight glass jar.

Gajar hawa – Indian carrot pudding

Gajar ka halwa, also known as gajorer halua, gajrela, gajar pak, and carrot halwa is a carrot-based sweet dessert pudding from the Indian subcontinent.  Residents of North Melbourne and Flemington, Victoria, Australia created a community-led project and cookbook called Cooking, Recovery & Connections.
Gajar hawa is a carrot-based sweet dessert pudding from the Indian subcontinent. Photograph: Carly Earl / The Guardian

Prepared by Deepa Gupta

The most popular sweet dish in North India. A winter favorite!

1 kg of carrots, grated
1 tablespoon desi ghee
1 cup of dates
, Chopped up
1 kg of whole milk
1 cup of sugar
100g of chopped almonds
100g cashew nuts
, Chopped up
10 pieces of green cardamom with shell
, semi-powder
50g raisins

Put the grated carrots in a large skillet over medium heat. Add a pure oil, called desi ghee in Indian language; it is readily available in specialty stores and some supermarkets.

Let the mixture simmer for a few minutes until the carrots are moistened and begin to soften. Add the chopped dates and stir the mixture at short intervals, so it doesn’t stick to the bottom of the pan.

After 10 minutes add the milk and sugar and lower the heat. Let the carrots boil in the milk, stirring occasionally until the carrots and milk form an almost doughy mixture.

Add the almonds, cashews and cardamom and mix well. Add the raisins and stir over low heat for 10 more minutes, then the pudding is ready to eat.

It can be eaten hot or allowed to cool to room temperature. It is a healthy and tasty dish best served in small clear bowls. A favorite for the cold season!


www.theguardian.com

Also Read  Concern in the United States over the construction of new nuclear missile depots in China

Leave a Reply

Your email address will not be published.