I Belong Philly World's Recipes

y l l i h P g n o l e IB s e p i c e R 2021

I BELONG PHILLY

ABOUT

y l l i h P g I Belon

I BELONG PHILLY is a volunteer group dedicated to serving communities in the Greater Philadelphia area.

We believe that raising the voices of immigrants and facilitating immigrant integration can make a better and more welcoming city. .

From December 1st until December 19th we celebrated our multiculturality and traditions by sharing with our I Belong Philly Followers in the event One City Many Cultures 2020 Holiday Edition.

In this event, we share recipes from around the world, music playlists, the story of our immigrant and multicultural tradition, by the virtual campaign on Facebook and Instagram platforms.

This magazine is a recompilation of those recipes from the following countries: USA, Brazil, Kenya, France, China, Bangladesh, Puerto Rico, Taiwan, Colombia, Venezuela.

For the OCMC 2021, we add three delicious recipes from Peru, Morocco, and Ecuador.

We hope you enjoy it as we did!

María EugeniaGonzález I Belong Philly Member & Editor of this magazine

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CONTENT 1 2 3 4

Table of

BRIGADEIROS- BRAZIL

by Geórgia Consença

THANKSGIVING DINNER-USA

by Omair Ali & Sharon McGarvey

EMPANADAS - COLOMBIA

by Margarita Perez

PILAU - KENYA

by Maureen Smith

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GRATIN DAUPHINOISFRANCE

by Ben Goebel DUMPLING - CHINA

by Li Zhang

BEGUNI

BANGLADESH

by Srabanti Biswas page 2

CONTENT 8 9 10

Table of

TEMBLEQUE - PUERTO RICO

by Waleska Lopez TAIWANESE STICKY RICE CAKE - TAIWAN

by Yushan Chou PONCHE CREMA VENEZUELA

by Emelin Parada

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GRAPES LEAVES - SYRIA

by Amina Aliako

PASTILLA - MOROCCO

by Asmae Rboh

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PAPAS A LA HUANCAINA PERU

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ARROZ CON LECHE ECUADOR

by Mary Luz Marques

by Silvia Roldan-Sarmiento page 2

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B R I G A D E I R O S B R A Z I L This recipe is from one of our most beloved members of the group Geórgia.

If you haven't tried Brigadeiros before, let us tell you that you are definitely missing out!

BRIGADEIROS are a popular Brazilian dessert, especially for festive events like birthday celebrations. Geórgia brings to you this genuinely Brazilianflavored childhood dish, which is part of the comfort food she prepares when she wants to feel close to home from Philly.

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The origin of the name "Brigadeiro" is linked to the presidential campaign of Brigadier Eduardo Gomes, candidate for the Presidency of Brazil in 1946.

Heloísa Nabuco de Oliveira, who supported the brigadeiro's candidacy, created this new confection and named it for the candidate, who according to the popular sayings was really handsome and charming. Women at the time would sell brigadeiro in support of the presidential candidate as it was the first national election in which women were able to vote.

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This dish can be enjoyed by all members of your family, especially the little ones.

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This recipe reminds me of so many good memories from home, and is super delicious!! - Giorgia

You can also eat it with a spoon 🥄 (my favorite) or use it as a topping for cakes Cris

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T H A N K S G I V I N G U S A The last Thursday of November is celebrated in the United States one of the most special days of the year: Thanksgiving Day (Thanksgiving), in which all the families of the country gather around a banquet to give thanks to God for everything received during the year and "bless" the family.

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D I N N E R

I Belong Philly decided to add these recipes to our event because we realized that as immigrants we don't know how to cook a Thanksgiving turkey like the USstyle, or we learned something very basic when they asked someone about it.

We asked our local friends and they shared two amazing recipes for a perfect Thanksgiving dinner.

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I'm a first generation American and Thanksgiving is really important to me because navigating my parents culture and American culture was always a source of contentionOmar Ali

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As I got older preparing thanksgiving dinner became a great chance to create new traditionOmair Ali

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I am very happy to share my family's Pumpkin Pie recipe - this recipe has been made by someone in my dad's family every Thanksgiving for over 100 years! - Sharon

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E M P A N A D A S C O L O M B I A Empanadas are the ultimate and more traditional Colombian finger food, they are the star at every gathering and holidays celebrations.

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Since I moved to America I introduced Empanadas to my family and friends, this is a way to keep my culture and traditions alive.

Here’s a recipe that I would like to share for you to try it at home.

QUE VIVAN EMPANADAS!!!”. Margarita Perez

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P I L A U K E N Y A

Kenya is an African Country that is in the eastern part of Africa.

Kenya has 46.7 million Citizens with 44 different tribes, languages, and cultures with Swahili and English being the National Languages.

Pilau is a rice dish that is popular at the Kenyan Coast- Mombasa and is cooked in most of the country.

The dish is made with spices like pilau masala, Royco, Clove, garlic, ginger, It can be made with different types of meat like beef, goat, or chicken. ibelongphilly.org

" If you asked me my favorite food, I would say, rice. Growing up as a child with my grandma, I would eat rice daily until one day my grandma said that I love rice so much it will grow in my stomach". I smiled back fondly and said to her “if that happens, then I will have enough rice to last me a lifetime! I loved cooking with my grandma and with my Kenyan, Meru name “Murugi” which means cook, and cooking is something I love." Maureen

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As I got older preparing thanksgiving dinner became a great chance to create new traditionOmair Ali

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G R A T I N D A U P H I N O I S F R A N C E

Our I Belong member Ben Goebel from France is pleased to share his recipe of French Gratin Dauphinois or Ben’s Gratin Dauphinois as it was the first dish that he really managed to make the way he wanted it.

“One of the things that seems to cause the most stress on Christmas day is cooking. There have been many Christmas days where I have felt really organized, with a great Christmas time plan.

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"French Gratin Dauphinois is the first dish that I really managed to make the way I wanted it. I had to make 10s of times to ensure it’s perfect back when I was in my early 20s. As the products in the US are different than in France, it also took me some time to find the perfect ingredients here! 🥘

There's always a lot of debate on what you should and should not use to make it. So, to my French friends, this is not the certified recipe, this is the one that I like to make”. - Ben page 4

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D U M P L I N G C H I N A

This Chinese delicacy was created by Zhang Zhongjian. He wanted to help citizens from his ancestral village who were suffering from frostbite, particularly around their ears, during the winter. As a way to solve this problem, Zhang cooked up a batch of what we currently know as dumplings, folding them to look like little ears. Now, we don’t know if he could cure frostbite, but what we do know is that this dumpling recipe definitely warms your heart when you prepare it. ibelongphilly.org

Our I Belong member Li Zhang wants to share with you this amazing pork dumpling recipe and this memory from back in China: “I had a friend who got married during Chinese National Day. It was hosted in her hometown countryside. Which in my opinion is so much more fun than the cities. They had the ceremony and people set fireworks. We ate lunch together. We had some meatballs, fish and of course dumplings that were so delicious. After dinner the guys start drinking and wrestling in mud”. Li page 4

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B E G U N I B A N G L A D E S H In Bangladesh , the rainy weather always calls for something crispy and fried. This tradition is rooted all across the country, where large batches of fritters are a regular occurrence and accompany afternoon or morning tea. Family and friends gather along verandas, beside windows, and on balconies to enjoy crispy morsels while watching the torrential rain.

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Beguni is popular during Ramadan meals, we could accompany it alongside a rice and lentil dish called kichuri and when Ramadan is over, they become essential for rainy weather.

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T E M B L E Q U E P U E R T O R I C O Puerto Rico celebrates Christmas with a lot of music, roast suckling pig, cakes, rice with pigeon peas, coquito, pitorro, and the delicious Tembleque.

The tembleque has a texture, smooth and creamy.

It is sweet with a rich aroma and very pleasant to the palate.

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“It is a family tradition on the day of the Three Kings, January 6 and that reminds me of Puerto Rico and the family gatherings where we all sing and play Christmas music.” Waleska

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T A I W A N E S E

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S T I C K Y T A I W A N

PNian Gao(Year cake), is a traditional food during the Lunar New Year in Taiwan.

It is considered good luck, because niao gao is a homonym for “higher year”.

The Chinese word (nián), meaning sticky, is identical in sound to , meaning year, and the word (gāo), meaning “cake” is identical in sound to , meaning “high or tall”.

粘

R I C E

C A K E

So, eating niao gao means to raise oneself taller in each coming year.

Our I Belong friend Yushan wants to share with you this amazing recipe from her hometown - Taiwan

年 糕

高

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P O N C H E C R E M A V E N E Z U E L A

Ponche Crema, became the ideal for long conversations between friends and friends, to give a distinguished visit, ultimately for family enjoyment since Eliodoro González chemist, perfumer, inventor of drinks, publicist before advertising, visionary, its creator, prepared the first Ponche Crema recipe in over a century.

Eliodoro González left as an inheritance to all Venezuelans and the world a pleasant drink that became a tradition. ibelongphilly.org

A remarkable invention that represents entrepreneurship, the result of a dream that more than a century ago was launched to please the palates and has remained in the taste throughout time and accompanies the Venezuelan at all Christmas regardless of the country where it is found.

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G R A P E S L E A V E S S Y R I A

Syrian cuisine is a diffusion of the cultures of the civilizations that settled in Syria. In many respects, it is similar to other Levantine cuisines (from Greater Syria), mainly Lebanese, Palestinian, Jordanian, and Iraqi.

Here’s a recipe that I would like to share for you to try it at home. And don't miss the video about how to prepare "Grapes Leaves" of our talented chef Amina in our Facebook account @ibelongphilly!! 🌎⭐

There is a great variety of typical dishes such as Eggplant Fatteh, Hummus, Kibbeh, Molokhia, Fool, Kusa Mahshi, and many desserts and sweets like Barazek, Booza.

Delicious !!

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P A S T I L L A O R B A S T I L L A M O R O C C O This dish is considered one of the most important culinary elaborations of Moroccan gastronomy. Its origin dates back several centuries and is the result of the culinary talent of the Caliph cooks.

Pastilla has its origin in the so-called "Diffas".

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Diffas are banquets that take place in palaces to welcome pilgrims returning from Mecca or also refer to social events of Arab culture.

An event in which this dish is always present is at Arab weddings. This is always the main dish of a diffa after serving the entrees.

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P A P A

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L A H U A N C A I N A P E R U

Peruvian cuisine reflects in its dishes a heritage of its cultural miscegenation. Each meal evokes a unique history of yesteryear. These culinary narratives run through different eras; from pre-Inca and Inca cultures to colonialism and the republic.

This delicacy is born in the capital of Junín, Huancayo, more than 3,000 meters above sea level, in the Mantaro Valley, located in the Andes of Peru.

The second interpretation is narrated by Jorge Stambury, in his book La Gran Cocina Peruana. The author mentions that during the construction of the Ferrocarril del Centro, which linked Lima and Juna­n, construction workers fed on potatoes from Huancayo; Accompanied with boiled eggs and drizzled with an exquisite chili sauce.

Historical sources indicate several versions of its origin. The first chronicle mentions that the creator of this recipe bought the tasty yellow potatoes in Huancayo, and to pay tribute, he called the dish "papas a la huancaina." Its culinary premiere was held at a banquet presented to the Peruvian Captain Miguel Grau Seminario at the end of the 19th century.

Finally, the third story indicates that the origin of this food is due to the geographical origin of the women of Huancayo, called Huancainas, who prepared this sauce with chili peppers and milk; That is why the name "papa a la huancai­na", as it is known today.

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A R R O Z C O N L E C H E E C U A D O R

Ecuadorian cuisine is as delicious and diverse as the country itself. Revered for growing some of the best fresh produce in all of South America. Ecuador showcases its yummy loot at every bite. No matter where in Ecuador you go, you are guaranteed a phenomenal feast.

Arroz-Con-Leche is a homemade dish and can be served hot or cold, you can add cinnamon and raisins. Sometimes served in restaurants.

Usually, this dish is served in the winter season, sometimes as breakfast, dessert, or as a snack. In Ecuador, we are accustomed to

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eating rice pudding as a dessert after the traditional Holy week. I generally prefer it warm when I am preparing it at home. I can never resist eating it when it is ready and warm. This dish reminds me of when my family or a friend used to visit us at my mum's home, my mum cooked this delicious snack and accompanied with bread, crackers, or cookies. And the smell of cinnamon was incredible around the house. I recommend you make it, try it, and share it. //Silvia Roldan-Sarmiento//

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We want to give special thanks to all participants and volunteers that made this magazine amazing, sharing their memories and a piece of their culture.

We hope you enjoyed all the recipes as much as we did!

We want to extend our gratitude to our fabulous members from I Belong Philly and of course, special thanks to you, our wonderful public that inspires us each day to shine and grow!

We are planning more projects for our immigrant and non-immigrant community as we want to make this city a better and more welcoming place for everyone.

Stay tuned to our website to know more I Belong Philly ibelongphilly.org

CONTACT I BELONG PHILLY

ibelong.philly@gmail.com