Community Cooking Series: Past classes and donation information

Saturday, May 6th, 2023 11:30 - 14:00　| ５月６日２０２３年（土曜日）11:30 - 14:00

Dish: Cheezy Aloo (potato) Pops with Ginger Chai

Instructor: Anupama Chaudhary

今回の料理：チージーアルー(じゃがいも)ポップスとショウガチャイ

講師：アヌパマ・チャウダリー

Food donations purchased for Onna Village Council of Social Welfare

Donations for April and May were purchased together.

(Receipt to be posted soon)

This month's donation was posted to Onna Village Council of Social Welfare's Instagram page:

https://www.instagram.com/onnasonsyakyo/

Thank you for contributing :)

Saturday, April 8th, 2023 11:30 - 14:00　| ４月８日２０２３年（土曜日）11:30 - 14:00

Dish: Kazakh palau with Baursaks

Instructor: Alisher Khojanazarov

今回の料理：カザフプラウとボールサクス

講師：ホジャナザロフアリシェル

Food donations purchased for Onna Village Council of Social Welfare

Donations for April and May were purchased together.

Saturday, January 21^st, 2023 11:30 - 14:00 |１月２１日２０２３年（土曜日） 11:30 - 14:00

Dish: Lebanese Okra Stew (Vegetarian dish)

Instructor: Diala Joy Edde (OIST)

The typical Middle Eastern stew, also known as ‘yakhne’, is a versatile dish that it is made throughout various households in the Middle East and Northern Africa. The flavors vary from country to country, and in Lebanon, the technique of making stews is generally the same. This dish can be eaten with rice or pita bread.

Traditional Lebanese okra stew is a popular and comforting dish across the country, served in almost all Lebanese households. It could either be meat based or vegan. Diala grew up eating this dish at her grandmother’s house and it holds a special place in her heart.

今回の料理：レバノンのオクラシチュー (菜食レシピ)

講師：ヂアラ・ジョイ・エッデ　[OIST関係者]

Food donations purchased for Onna Village Council of Social Welfare

Donations for December and January were purchased together.

Saturday, December 17^th, 2022 11:30 - 14:00　|１２月１７日２０２２年（土曜日）11:30 - 14:00

Dish: Algerian couscous

Instructor: Zakaria Ziadi (OIST)

Couscous is a traditional Maghrebi (North-Western Africa) dish consisting of small steamed granules of rolled durum wheat semolina (white part which we call couscous in Algeria) and a red-sauce based stew on top. The sauce can be meat based, vegetarian or vegan.

The couscous (white part) can be served as salad, sweet, or with sauce. The couscous sauce differs from one country to another, one region to another, one person to another. This recipe is more popular in the southern part of Algeria where Zaki comes from.

Couscous is the national dish of Algeria. It is common to serve to guests, in weddings, and in festivals. In the southern Algeria, it is a tradition to make it at least one day per week, usually on Fridays (weekend).

今回の料理：アルジェリアのクスクス

講師：ザカリア・ズィアディ（OIST関係者）

クスクスはマグレブ（アフリカ北西部）の伝統的な料理で、デュラム小麦のセモリナ（アルジェリアではクスクスと呼ぶ白い部分）を小さく丸めて蒸したクスクスの上に、赤色ソースが元になったシチューをかけた料理です。ソースは肉ベース、ベジタリアン、ヴィーガンのいずれでもお好みでお楽しみください。

コスコスはアルジェリアの国民食で、主に結婚式やお祭り等でゲストに振舞われている料理です。

アルジェリア南部では、少なくとも毎週１回は、通常は金曜日（週末）にコスコスを作る習慣があります。

Food donations purchased for Onna Village Council of Social Welfare

Donations for December were purchased along with donations for January. Please see receipts for the January class.

Sunday, November 27^th, 11:30 - 14:00

Dish: Okinawan version of Paella

Instructor: Shivani Sathish (OIST)

Shivani loves learning recipes from other cultures. Having tasted a version of Paella in Okinawa, a traditionally Spanish dish, she got motivated to experiment with local ingredients to create her own take on this hearty meal. Now it's one of her go-to meals and she is eager to share it with others.