James Beard Award Winner In Bibi's Kitchen: The recipes and stories of grandmothers from the eight African countries that touch the Indian Ocean by Hawa Hassan. Grandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue.NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR by The New Yorker • The New York Times Book Review • The Washington Post • Bon Appétit • NPR • San Francisco Chronicle • Food Network • Vogue• Delish • The Guardian • Smithsonian Magazine • Salon • Town & CountryIn this incredible volume, Somali chef Hawa Hassan and food writer Julia Turshen present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. We meet women such as Ma Shara, who helps tourists “see the real Zanzibar” by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, who now lives in suburban New York and makes Matoke (Stewed Plantains with Beans and Beef) to bring the flavor of Tanzania to her American home; and Ma Gehennet from Eritrea who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew).Through Hawa’s writing—and her own personal story—the women, and the stories behind the recipes, come to life. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, In Bibi’s Kitchen uses food to teach us all about families, war, loss, migration, refuge, and sanctuary. “Their food is alive with the flavors of mangoes, cinnamon, dates, and plantains and rich with the history of the continent that had been a culinary unknown for much too long.”—Jessica B. Harris, food historian “What moves me most about In Bibi’s Kitchen is Hawa Hassan’s connection with these admirable women whose cooking traditions serve their families and help define their communities at home and abroad. I am thankful to see their faces, to meet them in their own words, and to know them and their diverse cultures far beyond the stifling generalities that America so often wields to conflate African people. This book illustrates what the wisest among us have known all along: The seat of power in food—its soul and expertise—has always begun at home, at the hands of skilled women in their kitchens.”—Osayi Endolyn, James Beard Award–winning writer
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Esse ImaginariaYa no temo al miedo, no le temo, no existe en mi mundo que no sabe respetar a la muerte ni a los secretos. Porque oscuro es el manto que me cubre, oscuro como los pensamientos que posados sobre mi corazón ya
A lot of this week’s celeb handbag picks just make you want to reach out and touch them. But, we strongly advise against that. There’s no telling what Iggy Azalea will do if you randomly walk up and…
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The British public first glimpsed the domestic interiors established by East India Company men and women in India through portraits. Although many artists situated their subjects in verandahs or out in Indian gardens, some painters chose interior settings. These early peeks soon became unsatisfactory as greater numbers of Britons (including...
Today’s post is a special deep fried East Indian Bread known as “Fugia”which is prepared at weddings & festive occasions. Fugia is a slightly sweet, fermented deep fried bread. They are soft & spongy round balls. Children will definitely love the taste.They are very delicious & are a perfect accompaniment to curries especially with vindaloo,Read More
Visit LitPick Book Reviews to read about Walking on Earth & Touching the Sky. Genre: Poetry Age level: 12 and up
For a delicious burst of flavor, add my 2-ingredient butter to just about anything savory: vegetables, meat, noodles, rice, and more. It takes minutes to whip up and keeps for weeks in the fridge.
My family enjoys roasts & beef roast is definitely one of our favorites but we do not make it very often. This version of beef roast is my own take on roast which is very simple, quick & easy one.I always make this roast in a pressure cooker & it turns out just the wayRead More
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Avec une base de poulet mariné, vous voilà prêt à improviser avec les ingrédients que vous avez.
Sol Kadhi is made from Solan (plural of Sol) which is basically the dried peels (skins) of the Kokum fruit. The fresh Kokum fruit juice is very popular as a refreshing summer drink but can be enjoyed & relished throughout the year. The dried peels or Kokum/ Amsol/Solan are stocked with salt as a preservativeRead More
Sometimes you don't need to manipulate an image to make your audience second-guess themselves. Sometimes all you have to do is simply snap the picture.
Artist: Unknown Artist. Date: 1752. Geography: Made in United States. Culture: American. Medium: Oil on canvas. Dimensions: 50 x 40 in. (127 x 101.6 cm). Cl...
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Each year the Indian summer brings back fond memories of my vacations spent in my native place Goa. It especially reminds me of the abundance of fruits in the Konkan and other coastal regions which one can relish and enjoy. The king of fruits “Mango” tops the list. There are umpteen varieties of mangoes butRead More
Kulkuls/Kalkals/Kidyo are bits of sweet dough moulded/shaped into small curls which look like butter curls or shells. The Kulkuls tend to look like worms & hence known as ‘Kidyo’ in Konkannim but they are most popular as “KULKULS.” They are an integral part of ‘KUSWAR’ (tray filled with traditional Christmas goodies) which are served whenRead More
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Understanding Native American history is important in the preschool, elementary, middle school and high school classroom. This article offers lessons and informational articles specifically for the preschool teacher and elementary teacher. In addition, there are lessons that focus on Thanksgiving and specific elementary grades. Last, there are lessons and articles on the Native American culture, food, clothing, housing, folklore, story telling and history. There are even articles written by Bright Hub Education experts on contemporary Native Americans. Learn more here.
Reza badrossama ,the eminent painter of Isfahan , was born on 25th of November 1949 in artistic city of Isfahan from Iran. From childhead ,seeds of talent beared fruit in his soul and guided him to the my stick area of painting.badrossama who had become captirated by this beautiful art turned to iranian painting.his extreme love and passion for the world of painting , pepared him to became active in this area ,professionally and continuonsly. Now,almost 40 years has passed from the day this Isfahan artist started to generate Love with light and color and creating scenary and new art pieces with turning his artful finger tips. Masters : Master Javad Rostam shirazi Master Ahmad Beizavi Exhibition Activities : 50 Personal exhibitions inside and outside of Iran Attending more than 300 group exhibitions inside and outside of Iran. Published artworks : pictures in the book of Quatrains Khayyam , published in five languages pictures in the book of Quatrains Khayam , published in two language pictures in the book of divan Hafez in biennal book of Negargari and Negareha, in the book of Badeh Nab. Printed artworks : in the book of Sharhe majmue Gol In the book of fifth bienal book of Negargari and Negareha On the cover of the book of Divan Parvin Etesami
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If you don't fancy noodles, make the curry base and serve this chicken satay recipe with rice.
Rosettes/Roce Cookies are special light, delicately crisp deep fried cookies that are traditional in India & Europe. Making Rosettes is a great family tradition during festive occasions especially at Christmas… In Goa, they are known as ‘Roce Cookies’ due to the inclusion of fresh coconut milk in the batter. In Mangalore it is known asRead More
