Chai Tea

From: Fazla

Fazla has lived in Regent Park since she moved to Canada from Sri Lanka with her family when she was nine years old. She grew up surrounded by extended family members in Regent Park, which gave her an amazing support network but also prevented her from meeting new people. Since her mom held a strict household and didn’t like anyone in the kitchen while she was cooking, Fazla didn’t learn to cook until she was 28, when she asked her mother in law to teach her so she could make a special meal for her husband. Since then cooking has been important to her livelihood. She taught herself how to make the most deliscious chai. She loves ginger, and is proud of its wonderfully spicy taste. She will make large batches of chai, patiently brewing each batch for an hour until it is just right. She started a business called Ceylon Chai and used to sell her tea at the Regent Park Cafe. She also cooks for the Regent Park Women’s Social Circle which she is a coordinator for. Fazla wants to help women feel emotionally supported and believes that food is an important way to make people feel cared for.

 
 


Chai Tea

Ingredients: 

  • 2 Chai Tea bags 

  • 5 Cardamom 

  • 2 inches of Ginger, grated 

  • 1 Clove

  • Sugar to taste 

  • ½ cup evaporated milk 

  • 3 cups water

Directions: 

  1. Boil water 

  2. Add tea bag cardamom, clove and let it boil for 2 mins 

  3. Add evaporated milk and ginger and let it simmer until the tea foams up 

  4. Add sugar to taste

  5. Strain and serve

Tilapia Fish

From: Lisette

Tilapia Fish

  • Marinate with salt, garlic, black pepper and vinegar. 

  • Pan sear the fish at medium heat for about 4 minutes, or until flaky

Palm oil bean

  • Cook the beans then add palm oil, salt, and garlic

Salad

  • Dice the tomatoes, onion, sweet pepper and coriander or parsley. Then add balsamic vinegar or lemon juice, salt, and olive oil

Vegetables

  • Boil or steam the sweet potato and plantain


Notes: no measurements necessary, just measure with your eyes

Barris

From: Nimo

Rice is what I have been eating since birth I believe. This is a special north Somali dish. It reminds me of my childhood home. It gives me deep meaning to myself and life and continues with my kid and so on. It gives me a warm feeling and connection to where I have been and where I am now.

 
 

Ingredients

  • 2 cups basmati rice

  • ¼ cup olive oil

  • ¼ tsp ground cumin

  • 4 cloves

  • 1 cinnamon stick

  • 3 cloves garlic

  • 4 cups water

  • ¼ tsp Salt


Directions

  1. Rinse rice until water runs clear. Soak for 10-30 minutes

  2. Cook cloves, garlic, cinnamon, cumin in olive oil at medium heat

  3. Drain basmati rice and add to the pan, fry for 5 minutes

  4. While the rice is frying, bring 4 cups of water to a boil. Add it to the pan along with salt. Reduce heat to a low simmer, cover and cook for 20 minutes.  

Fuul Medames

from: Sumaya

Fuul Medames, a traditional Egyptian dish made from slow-cooked fava beans, holds a special place in the tapestry of my childhood. This hearty and flavorful dish was a frequent feature on our family breakfast table, creating a sensory symphony of rich aromas and savory tastes. The memories of waking up to the comforting scent of simmering fuul, accented by garlic, cumin, and olive oil, are etched in my mind. The communal aspect of enjoying fuul together, often with warm pita bread, created a sense of togetherness and tradition. As a child, I relished the process of mashing the beans and customizing my bowl with various toppings like tomatoes, onions, and fresh herbs. Fuul Mesdames not only fueled our bodies but also nourished our familial bonds, making it a cherished and flavorful cornerstone of my growing years.

 
 

Ingredients

Sauce

  • ½ cup extra virgin olive oil

  • Juice of ½ a lemon

  • chopped parsley

  • Crushed garlic cloves

  • Salt and peper to taste

Directions

  1. Bring fava beans, chickpeas, and cumin to a boil and simmer until water is absorbed. Lightly mash the beans. 

  2. Whisk together all the ingredients for the sauce and pour it on top of the fuul. 

  3. Serve with pita!