This coming week is International Women’s Week (Day on Friday). This year’s theme is Inspire Inclusion. It’s about making a space at the table for all women to aspire to be their best selves and have the power to envision and carry out their dreams. It about women becoming independent and building their futures.
For newcomer women the challenge is big, but also the opportunities for change and growth. Looking to make a mark in the world through building a food business is a time honoured path. Starting that path with a group of supportive other women makes the first steps fun and encouraging. The wonderful women who make up this semester’s day class are ready and eager to prepare their first dinner menu for you. The five women of CUISINE CONNECTIONS are from Pakistan, Nigeria, Morocco, the Philippines and the Sudan! They have melded together a delicious meal brimming with health and vitality. What a better way to celebrate how far we have come together.
Pick-Up Information
Trinity St. Paul Church, 427 Bloor Street (park at the Metro) 4pm-6pm
CSI Bathurst & Spadina, 4:30-6pm
The Common Espresso, 1071 College Street, 4:30-6pm
CUISINE CONNECTIONS: INTERNATIONAL WOMEN’S DAY SPRING DINNER
Blessing says ” this is regular part of a meal in the eastern part of Nigeria”
Moroccan Vegetarian Couscous طجين الخضر
A full of flavour meatless Moroccan dish cooked in a tagine with lots of vegetables (turnip, zucchini,peppers) topped with caramelized onions and raisins served with fluffy couscous. The vegetable Tagine is a staple of berber culture. The Imazighen ae the indigenous people of north Africa and they have invented wthis incredible slow cooking method”
Hajar says “The smell of the vegetable tagine reminds me of my childhood. Coming back from school for lunchtime, my mother will be waiting for all of us to the serve the Tagine. Then we get around the table to share the meal. For me it’s the symbol of mother’s love”
Filipino Adobo Chicken with Boiled Egg and French Green Beans
This is the National dish of the Philippines. Aromatic, savoury and tangy using Halal boneless thighs and breasts simmered in a mixture of soy sauce, vinegar, garlic, and bay leaves. It richly complements the hard boiled egg and crisp French green beans served alongside fluffy steamed rice.
Carolina says “my mother was a full time working mom with 5 children. As part of her daily routine in order to redeem time she handled everything perfectly with this dish that doesn’t require much effort in doing and serving with our family. Almost 95% of all generations know how to prepare and cook this dish”
Sudanese Basta Pastries
A traditional delicacy that holds a special place in Sudanese cuisine, these delectable treats are very similar to Baklava. It’s made of layered phyllo shaped in swirls and stuffed with coconut and ground walnuts then baked and soaked in sugar syrup for a sweet ending to your meal.
Omnia says ” This pastry brings memories from back home, family gatherings and happy moments”.
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