Heritage at Home

Words and Photos by Ceci Atwood

with Rafia Ansary

I met Rafia when I was about 11 or 12. Her and her extended family have been neighbors of mine for years and their home was always a warm and welcoming atmosphere. When I arrived

I was greeted by the smells of all sorts of spices, onions, and garlic. Throughout the time that I observed Rafia cooking, I got to talk to her brother and their mother who lives with them. We talked about Rafia's

travels, her moves, and her experience living in California. She is a very humble and understated soul, and truly one of the kindest people I know. She learned how to cook from her sister and mother, and continues to cook for her family to this day.

This recipe means a lot to me because its one of the first things I learned to make from my mom and even now I feel like I am still trying to make it as good as she did. It gives me joy to see my mom enjoy it when I make it for her now. It's passing on traditions through food.

– Rafia Ansary

Rafia's Recipe

Boneless Chicken -1 lb Turmeric powder - 1/4 tsp Red Chilli powder - 1/4 tsp Ginger / garlic paste - 1 tbsp Coconut Powder - 3 tbsp Clove powder - 1/4 tsp Cinnamon powder - 1/4 tsp Cardamom powder - 1 tsp Yoghurt - 6 tablespoons Salt to taste Onion - 1 large Olive oil - 4 tbsp

Heat the oil, add onion, fry until golden brown. Then add chicken to sauté. After a few minutes, add coconut powder, ginger/garlic paste and stir for 5 minutes. Then add the rest of the spices. Cover and let simmer on low heat until the meat is tender. Add yoghurt. Once the chicken is cooked, garnish with green chillies and cilantro.

Thanks to Rafia for sharing her family's recipe with us!

Hummus with Sonia Salas

I had the pleasure of meeting Sonia when the pandemic hit, when we were connected through the French department at UNCC for me to tutor her daughter who had been sent home due to the pandemic. Over the course of the year, even virtually, they became like family to me and after restrictions eased up we were able to share our first meal together.

Sonia’s family is an amalgamation of so many different heritages and cultures, so when I was presented with this assignment I knew she would be perfect. Her home is warm and welcoming, always filled with the best smells. Music can be heard in the background as Sonia shares bits of her meal with her two daughters as she moves through the kitchen. On this specific day she had a lamb stew simmering as she prepared her other dishes. Her meals are always paired with the best stories whether it's of her time as an artist in New York City or her move to the U.S. from the

Dominican Republic, Sonia has such a vibrant personality that fills up the room.

Sonia's Recipe

15oz packet dried garbanzo beans 2-3 tbsp tahini 3 tbsp olive oil 2 limes 1 tbsp salt 4 cloves garlic (optional) Pinch paprika (optional)

Soak garbanzo overnight and drain the next day, then cover with water to simmer for 1-2 hours or until tender. Drain and blend garbanzo with remaining ingredients in a blender at high speed. Serve with olive oil and paprika for a touch of color.

Thanks to Sonia for sharing her family's recipe with us!

Growing-up with my maternal Lebanese grandmother in the Dominican Republic has always given me a connection to the past and a sense of grounding with the traditions learned inside and outside the kitchen. Each time I make this basic hummus spread, it transports me to the comfort that our families maintain from generations.

– Sonia Salas