Cooking Up Feminism Cookbook

Healthy Arts For Seniors Presents

COOKING UP FEMINISM!

Healthy Arts for Seniors

“Cooking Up Feminism”

A feminist cookbook by Matriarchs of the family Dedicated to our mothers and grandmothers Follow the “Cooking Up Feminism” blog: cookingupfeminism.tumblr.com

Disclaimer: While many of the ingredients used in the recipes have medicinal properties, and the “Cooking Up Feminism” book is meant to inform and educate, this is not a substitute for diagnosis, treatment or medical consultation.

Healthy Arts for Seniors © 2023 by Scarborough Arts

All recipes and stories herein copyright © 2023 by their respective creators and authors.

No part of this book may be reproduced, downloaded, or used in any form or by any electronic or mechanical means without the prior written permission of the publisher.

Books may be purchased by contacting the publisher, Scarborough Arts, by emailing hello@scarborougharts.com

ISBN: 978-1-9992909-2-4

Front cover image: Sarah Alinia Ziazi

Interior layout: Fallon Simard

Published by Scarborough Arts

1859 Kingston Road, Scarborough, ON M1N 1T3 www.scarborougharts.com

Charitable # 1326 89704 RR0001

This book was made possible by the generous support of the Government of Canada’s New Horizons for Seniors Program, The City of Toronto, Delta Downsview Bingo & Gaming, and The Ontario Arts Council.

Foreword Mariam Magsi

Multidisciplinary Artist, Writer & Educator

Basil plants growing from seeds that migrated to Scarborough from Karachi in the loving hands of Gogi Khala

I lost my mother to breast cancer in 2019. After her burial, my Khala (maternal aunt) smuggled basil seeds from my mother’s garden in Karachi, Pakistan to Scarborough, Canada, in an act of defiance, and love. The seeds are planted in her condo balcony on Birchmount Road, and generously produce a nourishing yield of sweet, lush, green basil plants, year after year, in response to the meticulous care and love they continue to receive in my aunt’s hands. During the winter months, the plants are shifted indoors and placed by the window, where they prosper, and grow. Whenever I visit my dear Khala, I walk right up to greet the basil plant, caressing the sweet, textured leaves, while allowing the beautiful, heady aroma and scents from the leaves to gently transport me back home to my mother’s garden for a leisurely stroll. Food has the power to invoke fading memories. Food has the power to bring people together. Food can serve as a crucial tool in the healing and grieving process, especially after the loss of a loved one. Food is both political, and personal.

Earlier this 2022, when I was invited to facilitate “Cooking Up Feminism” workshops with BIPOC women and non-binary seniors at Scarborough Arts, I was beyond excited at the unique opportunity to connect with seniors, many of whom were from migrant, BIPOC communities.

Working with the diverse participants in the program has been one of the most rewarding moments of my career as a multidisciplinary artist, writer, and educator in Canada. The generosity, engagement, and enthusiasm offered by the workshop participants are evident in the carefully preserved recipes and rich, dynamic stories readers will encounter in this book. Using lens-based mediums, storytelling techniques, self-empowering feminist practices, and holistic healing tools, a safe learn-and-share environment has been fostered, creating a new community guided by ancestral wisdom and creative collaboration.

Due to the ongoing COVID-19 pandemic, while prioritizing the safety and accessibility of all the workshop participants,

the “Cooking Up Feminism” sessions were conducted virtually. Workshop participants were invited to respond to themes that unfolded weekly: Hot Beverage, Wheat, Curry, Rice, and Dessert. Guest facilitators were also invited to facilitate workshops around mental health, holistic healing, and soothing self-care practices to offer the workshop participants a range of resources to benefit from.

The gastronomically diverse recipes selected for “Cooking Up Feminism” are globally informed by the multicultural backgrounds of the workshop participants who have migrated to Canada from many parts of the world, such as Pakistan, India, Jamaica, Tanzania, and Turkey. Some relocated for opportunity. Others migrated for love. Many migrated with their families.

The photographs accompanying the recipes and stories in “Cooking Up Feminism” were all created by the workshop participants with utmost agency, guided by weekly, lens-based, skills-building intensives. Every week, the workshop participants sourced ingredients from their community’s ethnic stores, referred to hand-written recipes they inherited from their mothers and grandmothers, created, composed, and photographed a variety of dishes in their homes, and then presented their feasts in our virtual sessions, following a show and tell format. Some of the recipes in “Cooking Up Feminism” are historical and familial. The primary reason they can be presented in this book today is that they have been carefully recorded by the Matriarchs of the families they originate from. These foods, and the ways they are made and consumed, have survived solely due to intergenerational continuity. Ethnic communities are often shamed for the aromas of our food and the traditional methods of preparation and consumption, such as eating with our hands. “Cooking Up Feminism” is a way to reclaim our ancient food heritage while honouring the culinary gifts of our ancestors.

We hope readers will find a semblance of home, friendship, hope, and community in the pages of “Cooking Up Feminism.” In an exceedingly divided and polar world, may food continue to bring people together.

~Mariam Magsi (Workshop Facilitator, Scarborough Arts) Multidisciplinary Artist, Writer & Educator

Work Book

When you think of “home” what food comes to mind? Feel free to use this space to share.

Healthy Arts for Seniors Virtual Group Photo

First row from left: Faith Rajasingham, Madhu Kumar, Mariam Magsi, Zeni Shariff, Ann Marie Leon

Second row from left: Lady Pearline Morris, Lubna Majeed, Ebru Winegard

With immense gratitude to Emily Peltier, Faith Rajasingham, Sarah Alinia Ziazi, Derek Spooner and Scarborough Arts for this unique opportunity to create a new community, and for providing generous support and resources throughout the program.

Great grandmother, did you say goodbye, did you know there would never be a return? a lullaby sung across generations a pang of separation in the bones a spoon of curd melting on the tongue a growl rising from the gut this is how we say goodbye.

~Sheniz Janmohamed (Nature Artist and Poet) From “Salt” in Reminders On The Path Published by Mawenzi House Guest Facilitator of “Healing with Chai, Nature & Poetry”

Biographies For Workshop Participants

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Lubna Majeed

Lubna is a teacher from Pakistan who migrated to Canada and lives between Canada and USA. She is very passionate about cooking South Asian, Pakistani dishes and also loves to learn new knowledge about diverse cuisines from around the world. Lubna has been recording her family recipes that were handed down to her from her mother, and makes the foods of her elders quite often for loved ones to enjoy.

Zeni Shariff

Zeni is an author, illustrator, photographer and a lifelong learner. Zeni loves to write, paint and read stories which were shared with her by her parents, grandparents and global phenomenon. Come and join Zeni on these journeys which will be exciting, thought-provoking and perhaps lead to new innovations for her readers.

Madhu Kumar

Madhu Kumar (BFA, BA, B.Ed) is a Canadian visual artist. Kumar uses the power of art and storytelling to connect and empower immigrant women. Kumar works in oil painting and digital media. In her ongoing series, “Stories of Immigrant Women” Kumar combines large scale paintings with text, audio, and augmented reality to create a respectful space for immigrant women to share their experiences. Born in Srinagar, India she emigrated to Canada in 2001 with her young family. After raising her family, Kumar earned her Bachelor of Fine Arts (2017) with Great Distinction from the University of Regina, Saskatchewan. In addition to her art practice, Kumar has taught classes in art, and worked as a community volunteer. Kumar’s achievements have been recognized with the Regina YWCA Nutrien Women of Distinction Awards in the category of Arts and Culture (2020). A documentary produced by CBC on “Madhu Kumar’s stories of immigrant women was nominated for Golden Sheaf Award competition in Yorkton Film Festival, and in Digital Printing awards in 2020. “The stories of immigrant women” have accomplished over 20 solo exhibitions and have inspired significant dialogue and community reflection on the experience of immigration, racism, and violence.

Ann Marie Leon

Emerging Canadian Artist, Ann-Marie Leon has been showcased at the Textile Museum of Canada and Riverdale Hub. A lifelong learner and seeker of knowledge Ann-Marie has studied art history, modern art, cake decorating and photography. In addition she has participated in workshops including rug making, mixed media art, weaving, paper craft and painting. Ann-Marie is a skilled knitter and crocheter who has been perfecting needlework for over 30 years. Gardening and reading are avid hobbies as well. Ann-Marie is a mother, business woman, educator, artist and a passionate advocate for mental health & wellness which is often a central focus of her work.

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Ebru Winegard

Ebru is an immigrant in the multicultural city of Toronto who was born and raised in the historic city of Istanbul. She has experience as a graphic designer and is also an emerging visual artist, filmmaker, and educator. All of these experiences contribute to her creative process. She has various experiences in film, design and used to work as a University Researcher and Teaching Assistant. Since arriving in Canada, Ebru has been working as a freelance graphic designer.

Lady Pearline Morris aka Lady P

Lady P arrived in Canada in the fall of 1970. She had to work very hard to support her family. Due to challenges with income, Lady P put herself through school and upgraded her education at Seneca College of Applied Arts and George Brown College. Lady P has certifications in Food and Beverage Management as well as Hotel and Restaurant Operations. While Lady P is licensed to practice Cosmetology, she chose not to pursue a career in the field due to struggles with allergies. Lady P’s hobbies are singing, cooking, painting, cleaning, listening to others, meeting people from different ethnic groups and motivating others.

Biographies for Workshop Facilitators

Mariam(she/they)Magsi

Born and raised in Karachi, Pakistan and currently based in Toronto, Mariam Magsi is a multidisciplinary artist, writer and educator working in lens-based mediums, performance, poetry and other arts. She holds an MFA from OCAD University in Interdisciplinary Art, Media & Design. Mariam’s work has been exhibited in global festivals and publications, including Pride Photo Amsterdam, Vogue Italia, SCOPE Miami, Contact Photo, Scene Arabia and more. Follow Mariam on Instagram: @ mariam_magsi and visit her website for more information: www.mariammagsi.com

Sheniz Janmohamed (she/her)

Sheniz Janmohamed was born and raised in Tkaronto with ancestral ties to Kenya and Kutch, India. A poet, nature artist and arts educator, she regularly visits schools and community organizations to teach and perform. Her nature art has been featured across Turtle Island, including the National Arts Centre and the Art Gallery of Mississauga. She has performed her work in venues across the world and has three poetry collections Bleeding Light (2010), Firesmoke (2014) and Reminders on the Path (2021). A recipient of the Lois Birkenshaw-Fleming Creative Teaching Scholarship, Sheniz holds an Artist Educator Mentor certificate from the Royal Conservatory. She is a firm believer in fostering community through collaboration and creativity. She recently served as the Writer-in-Residence at the University of Toronto Scarborough Campus (Winter/Spring 2022). She is the founder and facilitator of Owning our Stories, the first writing circle of its kind for South Asian women in Ontario. Follow Sheniz on Instagram: @shenizpoetics and visit her website for more information: www.shenizjanmohamed.com

Maya(she/her)Nadeem

Maya is a trauma informed creative facilitator and coach who has been involved in community healing and support work since 2007. Maya created the Heart of Flow Method which she uses to design her workshops combining creative expression and somatic movement to help others experience joy in their lives while cultivating security in themselves as they gain tools to process challenging emotions and self regulate, building emotional resilience and a solid sense of self worth. She offers individual sessions as well as group workshops for nonprofit organizations and corporations. With a BA in Sociology from the University of Toronto, she has trained extensively in creative facilitation, trauma recovery, somatic and embodiment modalities. Since 2012 she has been providing volunteer bereavement support at the Toronto Distress Centre as a grief facilitator for survivors of suicide and homicide loss and used to be on their phone lines for ten years as a Distress responder. She has worked as a workshop facilitator for Dandelion Initiative with survivors of gendered assault and sexual violence.

Maya finds joy and freedom by creating a life that spins together woven threads of art, movement, writing and wild laughter. Connect with Maya through her website: www.mayanadeem.com

Madura Siva-Nandakumar (she/her)

Madura Siva Nandakumar is a holistic health advocate and the founder of Advaita Movement, a wellness hub that intentionally serves the community through yoga classes, Marma massage therapy sessions, Ayurvedic workshops and the Advaita Movement health and wellness shop. Madura has been practicing yoga from various renowned gurus since a young age, and is certified in teaching traditional Hatha Yoga, from the Annamalai University. She is also a Marma Massage Therapist and a certified pre and post natal yoga teacher. Currently, she is pursuing her studies to become an Ayurvedic practitioner and is a dedicated student of the Silambam and Kalari martial art forms. Having a deeply-rooted background in science and healthcare has been a big part of her journey. Madura obtained a degree in Neuroscience and Psychology from the University of Toronto, and then went on to complete her Master’s in Diabetes. This foundation has served to build her knowledge and understanding of the ancient healing systems and their applications from a question-based approach. Madura’s vision is to one day open a holistic wellness center where everyone can get access to, and benefit from the wisdom of the ancient traditions.

Hot Beverages

Aromatic Chai by Zeni

Our opening theme for the “Cooking Up Feminism” program was “Hot Beverages.” While we could have picked a more specific theme, like “tea” or “coffee” it was important to be inclusive by keeping the topic broad, so that everyone would have a chance to think about their preferred hot beverage. It just so happens that all of the “Cooking Up Feminism” participants chose to make, and discuss, some form of tea with medicinal properties.

Zeni chose to bring an herbal, medicinal remedy from her childhood spent in Dar es Salaam, Tanzania. The carefully brewed, immunity boosting concoction is known as Tangawizi when it is made without milk. However, when milk is added, it is called Chai. Zeni reminisces over how her mother ensured that Tangawizi was prepared for the children, on a daily basis, so as to keep seasonal colds and the flu at bay. After all, regular visits to the doctor were neither accessible, nor affordable.

Zeni now lives in Canada, and often brews this tea from her childhood, for comfort and warmth while navigating seasonal changes.

On a cool, rainy, autumn day when I struggle with human traffic on the subway, I sip on this tea and it feels like I’m being hugged. I feel like the tea is giving me warmth, from head to toe, especially this tea, so lovingly made by myself for myself. When I make this tea, I am transported to a place that my heart longs for, yearning for coziness, and a gentle breeze coming from the Indian Ocean. Each sip takes my troubles away.

My grandfather was a herbalist. A lot of people came to him, as being seen by a doctor was very expensive. I grew up in Dar es Salaam, Tanzania and going to the doctors often meant getting a needle in either arm. If I squealed too much, it would go straight to my bum, which I loathed even more. Therefore this tea, when we were younger, was given to us without milk.

As a young child, I didn’t particularly like the taste of this tea without milk. Perhaps my mother gave it to us regularly, so that we would not come home with seasonal colds or the flu.

There are numerous health benefits to the spices in this tea. Turmeric is a natural anti-inflammatory. Whole black pepper reduces congestion. Cinnamon is a natural immunity booster and can alleviate fatigue. Cardamom helps with digestion. Saffron is excellent for heart health. The health benefits are vast.

Milk was a cherished commodity, so we would often use condensed milk, because it keeps for a longer time when one does not have a fridge due to frequent power failures. In Dar es Salaam, Tanzania we call this Chai, only if it is made with milk. When it is made without milk, we call this tea Tangawizi. ~ Zeni

Work Book

Do you have a favourite hot beverage? What memories and feelings does your favourite hot beverage evoke for you? Feel free to use this space to share.

Ingredients

• 2 cups of water

• 1 cup of dairy or non-dairy milk

• ⅛ cup of condensed milk

• 2 teabags or 2 tbsp of loose tea leaves (black, green or mint)

• 1 pinch of turmeric powder

• 2 green cardamoms

• 1 stick of cinnamon

• 1 clove

• 1 piece of dry ginger

• 7 whole black peppercorns

• 2 saffron leaves

Instructions

• Bring water and milk to a boil

• Add all of the ingredients, except ginger and black peppercorns

• Add 1/8 cup of condensed milk

• Bring the brew to a simmer

• Add in the dry ginger and black peppercorns

• Add saffron leaves, continue to simmer

• Serve hot

Cup of Reminisce by Ebru

My grandmother’s necklace and a traditional Turkish coffee are the focus here. She passed far too soon, when I was quite young. After I graduated from university I returned to my grandmother’s village and stayed at her house for a while. I vividly remember having my coffee one day, wishing she was there to share that moment with me again. Her necklace can always bring back memories of her.

~ Ebru

Haldi ka Doodh by Madhu

“Cooking Up Feminism” participant Madhu chose to make a yellow-golden, Turmeric Milk that has been consumed in the Indian subcontinent for centuries. The west, having recently discovered the vast benefits of the turmeric spice, now sells this hot, healing tea as “Golden Milk.” It is common to find “Turmeric Lattes” at cafes across North American countries, and credit is often not attributed to the communities medicinal food practices have originated from. In fact, growing up in Pakistan, my own mother used to feed us “Haldi ka Doodh” (as Turmeric Milk is known in Hindi and Urdu) immediately after having a fall or injury. The reason for this, as Madhu also confirmed with us, is that our ancestors believed that turmeric has anti-inflammatory benefits and can be very helpful in the body’s healing process from bruising and pain.

Growing up I remember my mom making Haldi ka Doodh quite often for my siblings and I, to keep us away from colds and coughs, and also simply to boost our immunity. This tradition was passed on to her by my Nani, our grandmother. And thereafter I carried on the tradition of making Golden Milk. I look forward to making it, and drinking it, because it is so delicious. It feels healing to connect with my roots and carry on the traditions passed on to us generation after generation.

Haldi ka Doodh is a traditional Indian drink which has many anti-inflammatory healing properties. It is also antimicrobial, helps with digestive issues, can ease fatigue and joint pain. Haldi ka Doodh has its roots in Ayurveda, a natural system of medicine that originated in India more than 3,000 years ago.

Although one can enjoy drinking Haldi Ka Doodh at any time during the day, it is most effective when taken just before bedtime. Haldi ka Doodh also reduces stress and helps to improve sleep quality. It can be taken once a week, or more, depending on your needs.

~ Madhu

Ingredients

• 1½ cups of dairy or non-dairy milk

• 1 tsp of ground turmeric

• 1 tsp of freshly grated ginger or ¼ tsp ground ginger

• 1 cinnamon stick or ¼ ground cinnamon

• ¼ tsp cardamom

• 1 clove (optional)

• 1 pinch of black pepper

• ½ tbsp coconut oil or desi ghee (optional)

• Sweetener of your choice

Instructions

• Combine all the ingredients in a saucepan

• Stir frequently on medium to low heat for about 3-4 mins

• Pour mixture in a cup through a strainer

• Serve hot

• Works best when taken before bedtime

Kahwa by Lubna

Lubna, a teacher from Pakistan shared yet another herbal remedy with us, that is frequently brewed and prescribed during flu season, and in the cold, winter months. A powerful immunity booster and decongestant, this Kahwa is brewed using a variety of herbs and spices, and can be taken sweet or unsweetened. Though Kahwa (also transliterated as qehwa, kehwa or kahwah) is a traditional preparation of tea widely consumed in India, Pakistan, Afghanistan, Iran, some regions of Central Asia, in Pakistan, any black or green tea, or water-based hot beverage is known as Kahwa. When milk is added, the Kahwa is called Chai. Lubna remembers learning how to make “Kahwa” from her elders, who inherited medicinal brewing traditions from their elders. Without an intergenerational continuum, usually recorded and passed down by matriarchs of the family, many of these traditions and recipes would be lost to the world.

Ingredients

• 2 cups of water

• 4 cardamom pods

• 1 tbsp of fennel seeds

• 1 piece of cinnamon

• Sweetener of your choice (Honey recommended)

Instructions

• Bring the water to a boil in the saucepan

• Add all of the ingredients

• Continue boiling for 15-20 mins

• Strain the Kahwa into cups

• Serve hot

Sorrel Tea by Ann Marie

“Cooking Up Feminism” participant Ann Marie surprised us with the very festive and refreshing Sorrel Tea, and I was instantaneously transported to the warm homes of beloved Jamaican friends who always share Sorrel over the winter holidays. Sorrel is a versatile, unique drink that can be served hot or cold, and is a staple in most Jamaican homes, especially during Christmas time. The floral scents and deep red pigments evoke imagery of a leisurely stroll through a lush garden. Related to the Hibiscus tree, Sorrel’s dried form is used to brew this traditional Sorrel drink. The addition of ginger adds spicy undertones to the tart, crimson flavours that stain the lips and tongue with utter delight.

Apart from being served and enjoyed in drink form, Sorrel can also be transformed into equally delicious syrups, jams and jellies. Ann Marie recalls her childhood and Christmas holidays celebrated at family gatherings where the elders would brew one batch of Sorrel drinks for the adults, infused with alcohol, such as rum, and a children’s version that was sweetened and served without alcohol. I remember my first encounter with alcohol when my father gave me a glass of Sorrel with rum in it and warned, that I could only have it when he was around. Ann Marie’s eyes lit up with joy as she reminisced over festive holidays with her family. Apart from the enjoyment factor, Ann Marie also shared that the health benefits of the Sorrel drink are now being researched and lauded worldwide. Not only is the drink packed with Vitamin C, but it can help alleviate hypertension symptoms and inflammation. We are reminded, yet again, that in many of our ethnic food cultures, food is not approached through the lens of hyper-consumerism, monetary profit and commodification, but rather as a source of healing, for the mind, body and soul. Food is emotional sustenance. Food is medicine.

Ingredients

• 6-8 dried sorrel flowers

• 1 inch fresh ginger, smashed

• 3-4 whole allspice berries

• 2 ½ cups of water

• Sweetener of your choice

Instructions

• Combine all of the ingredients (except the sweetener) and bring to a boil

• Remove from heat after 2 mins of boiling

• Steep for 3-5 mins, or as desired

• Sweeten as desired

• Serve hot or cold

Work Book

Write down a recipe someone special in your life shared with you. Record it here, so that it will always remain alive in this book.

Jamaican Hot Chocolate Tea by Lady P

In Jamaica, where Lady P is from, hot beverages of all kinds are usually called “tea.” So, coffee will be called “coffee tea” and some savoury seafood soups are also known as “fish tea.” In response to the workshop theme, Lady P demonstrated the making of Jamaican Hot Chocolate Tea via video (available on the Cooking Up Feminism blog). Unsweetened pieces of chocolate found in Jamaican stores are gradually melted into a cup using boiling water or milk, sweetened at the very end. Perhaps the trend of melting “hot chocolate bombs” in cups across cafes in western countries may have originated in Jamaica.

Ingredients

• 2 balls of raw Jamaican chocolate, grated

• 4 cups of water

• ½ of a whole nutmeg, grated

• ¼ tsp of salt (optional)

• 1 dried cinnamon stick or ½ tsp of ground cinnamon

• 4 tbsp of sweetened condensed milk or vegan condensed milk

Instructions

• Pour water and condensed milk in a saucepan and bring to boil at medium heat for 2 mins

• Continue stirring, and remain mindful that the mixture does not boil over

• Add the grated, raw chocolate, nutmeg, cinnamon stick or cinnamon powder and salt

• Turn the flame to medium low and allow the chocolate tea to brew for 10 mins

• Turn off the flame

• Allow the chocolate tea to steep for another 10 mins, with the lid on

• Strain, sweeten and serve with breakfast

Notes: Raw chocolate balls can be purchased at your favorite island, West Indian stores

Wheat

Poğaça by Ebru

In my culture, back home, ladies would often get together at each other’s houses. There was always food on the table for guests and friends. Items like Poğaça, Kısır, Börek and some dessert or the other was an absolute must. As an immigrant in a western country, I miss those times of community and togetherness.” Ebru wistfully looks back upon the life she left behind in Turkey, while baking Poğaça for our workshop. Food has the aromatic power to ignite memory and can be a portal through which immigrants can link bridges with the lives they once led in a different part of the world. “Whenever I make Poğaça, the smell of freshly baked pastry that fills every part of the house reminds me of those times. When friends would randomly invite each other over. Doors would always remain open. At any moment now, a guest would arrive, bringing freshly prepared food to share with you, while organizing weekly get togethers. I miss those special plates of food that we would prepare for each other. ~ Ebru

Ingredients

• 4-5 cups of flour

• ½ cup warm milk

• 1 packet instant yeast

• ½ cup of sugar

• (Mix ingredients and wait for 15 minutes)

• ½ cup of oil

• 1 egg

• 1 tsp salt

Instructions

• Crack one whole egg into the mixture

• Crack another egg on the side, keeping only the yolk which we will brush onto the Poğaça later

• Add salt and whisk

• Add the flour and knead until it reaches the “consistency of an earlobe” (we often use this description in Turkey)

• Lay a wet cloth over the bowl and ferment the dough for 30 mins

• After it is fermented, give the dough a shape of a pastry of your choice

• Let the pastries rest for 30-40 mins

• Apply egg yolk over the pastries and bake at 180/350 degrees for 35 mins

Apple Tartan by Zeni and her friend

Festival by Ann Marie

Ann Marie responded to the “Wheat” theme by frying Festival Bread, acknowledging the happiness and sadness this food awakens in her, since the loss of her husband, and her father. In our “Cooking Up Feminism” sessions, Ann Marie recalls how this sweet fried dough is traditionally served with fried fish. “This reminds me of Sunday afternoons when my husband and I would take our daughter and my father-in-law to the beach. I rarely make it now as it brings back memories of two of the most important men who left this earth too soon”. Ann Marie shares that making and eating Festival brought her immense joy during our workshops. The sweet dough becomes Ann Marie’s way to celebrate and honour those closest to her. “This workshop has me appreciating the grand traditions that food provides. As you say, it’s not just for mindlessly putting in our mouths, food provides emotional sustenance as well”.

Ingredients

• 2 cups of flour

• ½ cup of fine yellow cornmeal

• ½ tsp of salt

• ¼ tsp of nutmeg

• 4½ tbsp of brown sugar

• 1 tbsp of baking powder

• ¼ cup of milk

• ½ cup of water

• ¼ tsp of vanilla extract

• Cooking oil for frying

Instructions

• Add the flour, cornmeal, baking powder, salt, nutmeg and sugar to a mixing bowl and combine these dry ingredients well

• Mix together the water, vanilla and milk

• Add wet mixture to the dry ingredients in increments to form a soft dough. Knead until smooth and well combined

• Divide the dough into smaller portions and roll to form cylinders approximately 3-4 inches in length

• Add oil to a deep frying pan and heat on medium to low fire until hot

• Place the dough one at a time into the heated oil and cook turning to cook on all sides

• Cook until golden brown.

• Remove from the oil and drain on paper towels

• Reduce sugar by 1 tbsp for vegan milk.

Notes: Any type of milk may be used in this recipe.

Jamaican Fried Dumplings by Lady P

Firstly, it’s important for readers to know that there are many varieties of our Jamaican dumplings. Jamaican fried dumplings are usually served with our national dish, Ackee and Codfish. In Jamaican food culture, one of our favourite activities is eating fried dumplings, 365 days of the year, for breakfast, lunch, dinner and also, as a snack. ~ Lady P

Ingredients

• 4 cups of all purpose flour or wholewheat flour

• 3 tsp of baking powder

• 2 tsp of salt

• 4 tsp of granulated sugar

• 1 ½ cup of very cold water

• 1 cup of vegetable oil for frying

Instructions

• Mix flour, baking powder, salt and sugar in a large bowl.

• Mix in the the water ¼ at a time to form a firm dough

• Knead the dough briefly

• Heat the oil in a large heavy skillet over medium heat

• Break off pieces of dough and shape into patty sized biscuits

• Place the dumplings into the heated oil

• Make sure they are not crowded and use medium heat

• Turn dumplings over with a cooking fork, until golden brown, about 2-3 mins per side

• Remove from the frying pan and place on a paper towel to absorb some of the oil

• Serve with your favorite protein or just eat as a snack all by itself

Curry Lovers

While, in many North American countries, curry has become synonymous with dishes like Butter Chicken, there are many more diverse, layered and rich curries that make up the food landscapes of the African and Asian continents. Our [ethnic] communities have also often been shamed for the aromas, flavours, and even the ingredients (eg. cumin and turmeric) that go into our foods. The talented participants of the “Cooking Up Feminism” program responded to the “Curry” theme by making some very delicious curries and gravies. Inspired by recipes they inherited from their community elders and family members, the “Cooking Up Feminism” participants reclaim their love for curry, while honouring the traditions that have been passed on to them through their ancestral lineages.

Work Book

What was your favorite food growing up, do you still make this food? Feel free to use this space to share.

Shrimp Curry by Ann Marie

I love making curries. I love the complexity of it. I love that with the addition or subtraction of just one or two ingredients, the curry can taste totally different. For me it was a toss up between making Chickpea Curry or Shrimp Curry, and I just felt like having shrimp that day. I like to cook Shrimp Curry with the shell on. For the rest of my family, I usually have to make it with peeled shrimp. It just tastes better with the shells on. It’s a sensory experience when I peel the shrimp with my fingers.

I used plain Basmati rice and added vegetables toward the end to maintain the vibrancy of the colour. Several of the ingredients in this curry were from my garden - the onions, garlic, coriander leaves - fresh, and straight from my garden. I got this habit from my grandmother who would always be snipping fresh herbs and vegetables in her garden to put into the cooking pot. My mother will probably say “but how can you take a picture of this dish with the gravy on top of the rice?” Well, that’s how I like to eat it. This is me on a plate. I don’t care that it’s not the proper way to do it. This is how I like to eat it. There are more popular curries in Jamaica, such as Curry Chicken or Curry Goat, and also Lobster Curry. The Shrimp Curry isn’t cooked on a weekly basis, except for certain families, as it is a matter of cost.I have both Indian and Jamaican curry spice in my cupboard, but I am used to Jamaican curry spice, so that’s what I used here. I’ve been making curry now for 15 or more years. I’ve learnt that we can explore sociology, history and culture through food. This was originally my mother’s recipe, and I guess she got it from her mother. However, I have doctored it by adding some Indian spices, such as, Garam Masala. I am not sure if this is widespread in Jamaica, but while experimenting I have now realized, I can’t make curry without Garam Masala. It adds texture in the sauce, and for me, that texture becomes a part of the tasting experience. ~ Ann Marie

Ingredients

Shrimp:

• 1 tsp of garam masala, ground

• ½ tsp of ground cumin

• 1 tsp of curry powder

• ¾ tsp of salt

• ¼ tsp of red chili powder

• 1½ tbsp of oil, divided

• 1 pound (500g) peeled and deveined Jumbo-sized shrimp (tails on or off)

Sauce:

Ingredients

• 1 tbsp of cooking oil, 1 tbsp of butter

• 1 onion, finely chopped

• 5 cloves of garlic, minced

• 2 tsp of minced ginger

• 1½ tsp of garam masala

• 1 ½ tsp of ground cumin

• 1 tsp of ground coriander

• 1 tsp of curry powder

• ½ -1 tsp of red chili powder (adjust to taste)

• 1 tsp of salt (or as desired)

• 13.5 fl oz (400ml) can of coconut milk, or coconut cream

• 2 tbsp of freshly chopped cilantro, for garnish

Instructions

Shrimp:

• Combine spices in a bowl.

• Toss shrimp with the spices and ½ tbsp of oil

• Marinade for up to 1 hour

• Heat 1 tbsp of cooking oil in a large skillet over medium-high heat

• Cook shrimp until it turns pink, approximately 1 min on each side

• Place shrimp on a plate

• Set aside

Instructions

Sauce:

• Heat remaining oil and butter in a large pan or skillet over medium-high heat

• Fry onion until soft, scraping up any bits of the shrimp from the bottom of the pan

• Add garlic and ginger, sauté until fragrant, for about 1 min

• Add in garam masala, cumin, ground coriander and curry powder

• Cook, stirring occasionally until fragrant, for about 1 min

• Add chili powder, salt and coconut milk/cream and simmer for 4 mins

• Stir in shrimp and any juices collected on the plate

• Simmer over low heat until the shrimp is fully cooked, about 1 more minute

• Remove from heat.

• Garnish with chopped cilantro.

Notes: Shrimp Curry can be served on a bed of rice

Chickpea Curry by Lubna

After slurping down Ann Marie’s Shrimp Curry in Jamaica, Lubna invites us to Pakistan to try a hearty, spicy and delicious bowl of Chana Masala.

This is my mother’s recipe. We eat this curry during dinner time or even atlunch.UsuallyweeatasaladwithitorperhapssomeAchaar(South Asianpickled condiments). Sometimes I add potatoes to it, other times I make it plain. Chickpea Curry can also be served for breakfast. In Pakistan, for breakfast we traditionally eat this Chickpea Curry with Puri, which is a bread that is fried. It tastes so delicious. ~

Lubna

Ingredients

• 1 cup of boiled chickpeas

• 2 medium onions, sliced

• 5-6 cloves of garlic

• 1 tbsp of ginger

• Salt (as desired)

• Red chili powder (as desired)

• ¼ tsp of turmeric

• ½ tsp of coriander powder

• 1 tbsp of tomato paste

• Fresh coriander leaves

• ½ cup of cooking oil

• ½ cup of water

Instructions

• Heat oil in a saucepan

• Fry onions until they are golden brown

• Add garlic, fry for one min

• Add all of the spices

• Add tomato paste

• Fry for one more min

• Add water, and make a paste

• Add boiled chickpeas and cook for ½ an hour on low heat

• When the chickpeas become tender, mash some of them into the curry

• Take off heat

• Garnish with fresh coriander and ginger

• Serve hot with naan, roti or on a bed of rice

Instapot Chicken Curry by Zeni

I’ve been trying this Chicken Curry dish for many, many years. There must be a spiritual element in the “Cooking Up Feminism” program because after 45 years of trying to make this curry, I was finally able to make it exactly the way my mother made it, for our workshops. I shared this curry with five different people and they loved it. Chicken Curry is very comforting. I always cook curry on a low heat. It must never be rushed. Back home, I could always cook curry at a slower pace. At every level of cooking, I keep adding mint leaves and coriander to awaken the curry. Chicken Curry can be had with plain rice, but if you’re like me, you can have it with fresh bread or naan. Just dump that bread in there and sopitup.Oneday,whenImeetyouallinperson,Inshallah(Godwilling), I will make this for you. ~ Zeni

Ingredients

• 1 whole onion, diced into small pieces

• 3 potatoes, peeled cut and cubed

• 1 whole chicken, skinned and cut into pieces

• I teaspoon of salt

• 1 tbsp of minced ginger, 1 tbsp of minced garlic

• 4 cherry tomatoes, diced

• 1 green chili, diced

• 1 tsp of cumin powder, 1 tsp of coriander powder, 1 stick of cinnamon

• 2 bay leaves

• 2 tbsp of oil

• 1 bunch of mint leaves, diced, 1 bunch of coriander leaves

• 1 tbsp of yogurt, 2 tbsp of tomato paste

• Juice of lemon (as desired)

Instructions

• Turn on the Instapot on Sauté

• Add ginger and garlic

• Add cumin, coriander, cinnamon stick and bay leaves

• Add all of the wet ingredients

• Add some more chopped mint and fresh coriander

• Add the cubed potatoes and sauté

• Finally add the chicken and yogurt

• Cook on high heat for 10-15 mins

• Reduce heat to low, cook for another 20 mins

• Garnish with some of the coriander and mint leaves

• Serve hot with naan, bread or rice

Notes: Every time I add ingredients, I sprinkle some mint and coriandeleaves into the pot. Always check to ensure that the chicken is cooked on the inside

Rice Fields Forever

Our elders would say that every grain of rice has the name of the divine engravedonit,invisibletothenakedeye.Eachgrainwillholdusaccountable forwastage.Wheneatingrice,eatwithyourhands,andmakesurethatnot a single grain falls onto the floor.

~ Mariam Magsi

Workshop Facilitator, Scarborough Arts

Soaked Rice with Daal (Lentils)

I learnt this trick from an old Tibetan woman. People up in the mountains don’t have access to too much variety, due to their remoteness. So I was advised,thatifyoujustputalittlebitofdaal(lentils)intherice,itmakes a difference to the taste, as well as the quantity. Similarly, it goes the other way. If you’re making daal and you put just a tablespoon of rice in it, it makes the daal really, really good and increases the yield substantially. ~ Zeni

Healing Chicken Pulao by Zeni

I had a family member that was really sick recently and I wanted to nourish them with food. Well, this is the kind of food my mother used to make for us when we were sick. This Pulao is really affordable, and very tasty. Usually, traditional Pulaos are quite heavy and rich, but this is a Pulao for when you’re not feeling well. It’s not very showy, or ostentatious, but it tastes really yummy! It’s lovely to just eat it with your hands. ~ Zeni

Ingredients

• 1 cup of basmati rice (soaked overnight in water)

• 5 potatoes, peeled, cubed and par-boiled with a pinch of salt

• 2 tbsp of any daal (lentils) soaked overnight in water

• 2 cinnamon sticks

• 6 cardamom pods

• ½ 1 tsp of salt (or as desired)

• ½ raw skinless chicken, cut in small chunks

• 7 whole black peppercorns

• I tbsp of cumin seeds

• 2-3 bay leaves

• 7 whole cloves

• 3 tbsp of grape seed oil/ghee

Ingredients

• ½ of a green chili

• 1 tbsp of crushed garlic

• 1 tbsp of crushed ginger

• 3 cubed tomatoes

• 1 whole cubed garlic

• ½ bunch of cilantro, finely chopped

• Juice of lime or lemon

Notes: Wash the protein and marinate in half a cup of yogurt with the following ingredients

Instructions

• Fry all the dry ingredients in the oil on low heat for 5 mins

• Add in the marinated chicken and cook until brown

• Strain the soaked daal (lentils) and add it to the chicken

• Strain the soaked rice and add it to the chicken

• Add 1 cup of water and cook covered for 15-25 mins

• Now add the par boiled potatoes, cover and continue cooking on medium heat

Instructions

• After 15-25 mins check if the rice is cooked (If using Instapot check after 12-15 mins)

• If rice, chicken and daal have cooked to perfection then turn off the heat

• Let the rice sit on the stove for 10 mins

• Gently fluff it out and garnish with chopped cilantro, fresh ginger, fresh lime slices and a dollop of butter

• Serve hot with a side of Katchumbar salad or yogurt

• Serve hot with a side of Katchumbar salad or yogurt

Katchumbar Salad by Zeni

This tablecloth is actually a Syrian tablecloth that was hand-embroidered by Syrian women. I’ve put a plastic covering on top so that I never stain it. The dish I’m serving my salad in, I found at a bake sale. It’s made of porcelain and I really love porcelain. It is very versatile because I can put it into the oven, and also serve food in it. It’s actually a Japanese dish and is almost 50 years old. I don’t believe we can get these kinds of dishes now. The mango was a gift from my sister. I added the onions because I eat with colour. When something is plain, it just doesn’t excite me. ~ Zeni

Notes: Katchumbar Salad is made with julienned onions, finely chopped green chillies, cubed tomatoes with a dash of salt, a pinch of powdered red chili and a squeeze of fresh lime.

Jamaican Rice and Peas

by Ann Marie

Dedicated to Sasha

Rice and Peas is the quintessential Jamaican dish. On Sunday, in every household, this dish is served, typically with Fricasee Chicken, Curry Goat or Oxtail. Rice and Peas is as Jamaican as “no problem.” Rice and Peas is as Jamaican as Bob Marley. It’s such a humble dish. It can also be an elevated dish. It is well-rounded and well-seasoned. This humble dish can be traced back to West Africa and was brought by slaves to the Caribbean. Because Sunday was ‘rest day,’ it was the only time they had to prepare the coconut and cook the peas, which takes at least an hour. They would prepare foods that were comforting and reminiscent of home.

I am mourning the death of a dear friend who passed away recently. I chose to photograph the dish in its pure form, unvarnished, and humble, as was my dear Sasha. A true friend who was there for me, loyal and strong. She was Jamaican, loud and proud, and like Rice and Peas she was spicy and well-balanced. Sasha was well-rounded and proud, but still humble. When she came to school in Canada, she would walk down the street and you’d think well there goes just another blonde, Canadian woman. And then, she’d open her mouth. The accent. The attitude. Fully Jamaican. She wasn’t a very fancy person. But she was deep, and complex. Back home in Jamaica, we have a saying: “Out of many, one people.” Sasha was a white Jamaican. When you travel from coast to coast, you will find every ethnicity, every language and every religion in Jamaica, including Rastafarianism, and we all eat the same dish. ~

Ann Marie

Ingredients

• 1 cup of dried kidney beans, rinsed, soaked and drained overnight

• 2½ cups of water

• 1 small onion, finely chopped

• 2 scallions or green onions

• 3 cloves of garlic

• 5 allspice berries

• 3-5 sprigs of thyme

• 1 Scotch bonnet pepper, whole (DO NOT CUT)

• 1 inch of fresh ginger, smashed

• ½ tsp of salt

• ½ tsk of black pepper (optional)

• 1 can of unsweetened coconut milk

• 2 cups of long-grain white rice, well rinsed

Instructions

• In a large saucepan, cover the beans with the water and bring to a boil

• Stir in the onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, salt and black pepper. stir in the coconut milk and bring to a boil.

• Cover and simmer over low heat until beans are tender, about 1 hour, adjust the heat as necessary to maintain a simmer

• Stir in the rice, cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 mins. Remove from the heat. Keep the pot covered to contain the steam, let stand for 10 mins

• Remove and discard the thyme stems, allspice berries and Scotch bonnet pepper

• Using a fork, fluff the rice and beans

• Season with additional salt if required

• Serve hot

Notes: Herbs and Spices may be wrapped and tied in a cheesecloth for easy removal prior to serving.

Tel Şehriyeli Pirinç Pilavi by Ebru

Ebru takes us to festive times in her motherland Turkey, particularly around the celebration of Bayram when this flavourful and textured rice dish is made and served. From the slaughtering of the animal, all the way down to distribution of the meat, there is immense care and mindfulness in the consideration of food, as well as an awareness of the importance of fostering community through food preparation and sharing.

This is a traditional food that we make at home in Turkey. We toast the vermicelli with butter, to get the darker tones. For the rice, I’ve used Basmati here in Canada. When we have guests over, we usually serve this rice and vermicelli with meat. The meat is also really special, and the preparation of this food coincides with festivals, where the cow or sheep is sacrificed in the morning. The meat is cooked right away, and is totally fresh. It can be eaten with eggs for breakfast, popped into a sandwich, or eaten with rice and vermicelli in this way. Since we cook this meat during the festival in the morning, and guests come to our homes throughout the day, they all get to eat and enjoy it. The meat is also shared with those communities that are economically unhealthy. ~ Ebru

Ingredients

• 1 tbsp of semolina wheat

• 1 packet of vermicelli

• ½ cup of rice

• ½ cup of water

• 1 tbsp of butter

• 1 tsp of olive oil

• Stock of your choice

• Salt and pepper, as desired

Instructions

• Mix olive oil and butter in a wide pan

• Add salt and vermicelli, fry until golden brown

• Rinse the rice a few times, stir fry for 3 mins

• Add water, cover and boil for 1 min

• Cook for 16-20 mins on low heat

• Do not uncover

• After cooking, let it rest for 15 mins, and your rice is ready

Notes: This dish can be eaten with meat and/or yogurt

Chinese + Pakistani Chicken, Egg and Vegetable Fried Rice by Lubna

“Cooking Up Feminism” workshop participant Lubna cooks up a marriage of Chinese and Pakistani food cultures with this delicious Chicken Egg Fried Vegetable Rice. Chinese food is widely available and thoroughly enjoyed across the provinces of Pakistan. The urban centers especially, have a large presence of Chinese restaurants, salons, chiropractor clinics and other bustling businesses. It is not uncommon to serve Chinese food at birthday parties, weddings and other get-togethers in Pakistan.

This is my chicken egg fried vegetable rice. It’s a fusion of Chinese fried rice and our own Pakistani style of making rice. This is a rice dish that we consume quite regularly in our home. This kind of rice dish is often also served at formal occasions for guests, because it is a very special rice dish and has a complex technique behind cooking it. I learnt this dish from a Chinese lady back in Pakistan who taught a course on Chinese Cuisine. I must say I learnt some very interesting dishes from her. ~ Lubna

Ingredients

• 4 eggs

• 1½ cup of boiled rice

• One breast of boiled and shredded chicken

• Green, yellow and red pepper cut into small cubes, 1 green onion, cubed. Handful of baby carrots, cubed

• ½ cup of soya sauce. Salt and black pepper, as desired

Instructions

• Heat the oil in a wok or pot

• Fry the shredded chicken

• Add beaten eggs and continue stir frying. Add salt and pepper

• Add the boiled rice, stir fry for a few mins. Add the soya sauce

• Serve hot

There are so many varieties of rice out there that we can cook, harvest and share. It’s important to know where they’re coming from and why.

~ Lady P

Intergenerational Wisdom

Saffron by Zeni

Soaking the saffron allows it to bloom. I learnt this from a person in Istanbul.

The best way is to first crush the saffron in a pestle and mortar, and then place a cube of ice on it.

Allow the saffron to soak, and bloom.

The ice brings out the flavour and the rich, golden colour.

Laddoo by Madhu and her mother

Here, two warrior generations of empowered women, Madhu and her mother, use their hands to make Flaxseed and Wheat Flour Laddoo, a South Asian specialty loaded with nutrition and power. My mom is making Laddoo for me, and I am giving her a hand in the making process. I wanted to include her because we have been talking about intergenerational knowledge and how traditions are passed down, in our workshops. Flax seeds are packed with nutrients. With taste and nutrients combined together, Alsi Laddoo is a winter delicacy in our motherland, India. Flaxseeds have been used in Indian cuisine for centuries. You can eat these delicious Laddoos in the morning with a cup of Chai or coffee, and you can also enjoy them as a dessert. This recipe has been passed down from mothers to daughters for many generations in my family, hence it came down to me from my mom. I am continuing to make it, and I will pass this recipe on to my daughter. To me, this traditional recipe is full of love, emotion, sentiments and provides immense comfort and energy. I feel very lucky and blessed that I am making this recipe with my mother at this time, and it is such a joy to be able to share this recipe with you all. Here we go. Let’s learn how to make Laddoo.

Ingredients

• 2 cups of wholewheat flour

• ¾ cup of flaxseeds

• 1 cup of almonds, 1 cup of walnuts, 1 cup of lotus seeds

• 1 cup of lotus seeds

• 2 tbsp of dry ginger powder, ½ tbsp of cardamom powder

• 1 cup of pitted dates, ½ cup of raisins

• ½ cup of sesame seeds, ½ cup of dried coconut, ½ cup of pumpkin seeds, ½ cup of sunflower seeds

• ½ cup of edible gum

• 2 cups of jaggery

• ¾ cup of Desi Ghee (clarified butter)

Notes: There are no hard and fast rules in this recipe. You may skip certain ingredients, change the quantity of the nuts and/or add any other ingredient depending upon your dietary restrictions or requirements. Preferably, use heavy iron pan to cook these ingredients.

Instructions

• Roast flax seeds on low flame for about 5 mins, or until you hear a crackling sound

• Let them cool, then grind into a coarse powder and keep it aside

• Dry roast the wholewheat flour on low flame for 10 mins or more until it turns golden brown and emits a nutty aroma. Set aside.

• Once cooked, keep it aside to cool.

Notes: It takes time to cook wholewheat flour.

Instructions

• Dry roast almonds, walnuts, pistachio separately on slow flame or roast them in ghee or in the oven (keep them aside to cool)

• Fry the edible gum, little by little, in 2 tbsp of ghee

• Stir continuously until the gum puffs up

• Roast lotus seeds on low flame until they are crisp and break easily

• Chop the pitted dates into small pieces

• Now, roast sesame seeds, dry coconut, pumpkin seeds, sunflower seeds on low flame

• Grind flax seeds and roast them again, adding a little desi ghee if you wish to

• Add the flax seeds to the cooked wheat flour

• Coarse grind all the nuts and add them to the mix as well

Instructions

• Mix the wheat flour, seeds and nuts mixture thoroughly with your hands

• Heat ghee on low flame in a pan, and add jaggery

• Allow the jaggery to dissolve completely or until it attains a syrupy consistency

• Turn off the flame and add cardamom and dry ginger powder

• Mix the jaggery syrup into the flour, seeds and nuts mixture and quickly mold the Laddoos in your hands in the shape of golf sized balls

• You may rub some desi ghee on your palms while shaping the Laddoos

• Store the rest in an air-tight container

Notes: If needed, heat the mixture on a low flame or add some melted jaggery to retain consistency. Serve some right away

Jamaican Christmas Rum Cake by Ann Marie Grammy Dor’s Recipe

The test to know when your batter is ready, is to stick your wooden spoon into the centre and push it up and down. If the spoon stands still, that means your batter is ready. This is the test our grandmothers and mothers taught us.

~ Ann Marie

Desserts

Mosaic Cake by Ebru

I am a volunteer at a social innovation center in Toronto. Usually freelancers, creatives and small business owners rent tables here. We organize cafe chats often and bring food items for everyone. This time I brought the Mosaic Cake from my childhood, and of course some Turkish coffee.

There is no baking with this cake. We can also call it a “student cake” because the ingredients are so simple and basic. It can be gluten friendly as well. The ingredients are simply mixed up and frozen.

This dessert is a staple from my childhood. Whenever my mother would make it, I remember the beautiful, heart-warming smell and how happy it would make me feel. Now, here in Canada, when I have guests over, I love to make Mosaic Cake for them. Usually Turkish women want to show off their abilities, by making very elaborate, time-consuming desserts. But this cake is so simple and my mother would just whip it up for us whenever we asked for it. For me, this is comfort food. The Mosaic Cake is my happy place. ~ Ebru

Ingredients

• 2 tbsp of butter

• ½ tbsp of Cocoa

• A little more than half a cup of your choice of milk

• Half a cup of sugar

• Plain biscuits of your choice

Instructions

• Mix all of your ingredients and melt them on low heat

• Do not allow the mixture to boil

• Add half an egg

• Keep stirring and mixing for a few mins

• Turn off the heat

• Smash the biscuits and add them to the batter

• Take off heat

• Shape the cake however you want to

• Freeze for 4 hours

• Take out the Mosaic Cake 15 mins before serving

• Bring to room temperature

• Cut into slices and serve with Turkish coffee

Notes: You may choose to add walnuts or almonds on top of the Mosaic Cake

Jamaican Christmas Rum Cake by Ann Marie

Our holidays are filled with traditions. My sisters and I get together every year to make our famous Jamaican Christmas Rum Cake and we have been committing to this annual tradition since the past 15 years or so. After the baking process, I pour brandy over the top of the cake while it is still warm. Some people pour white rum. When my sisters and I get together to complete our annual holiday traditions, we make sure to begin the process for next year’s Jamaican Christmas Rum Cake too. This is how we commit to, and continue our traditions. We each have a daughter and they have a very strong bond as well. My hope is that they will continue our traditions. The recipe of the Jamaican Christmas Rum Cake I am sharing is our beloved Grammy Dor’s recipe. ~ Ann Marie

When my daughter was getting married, I baked her a cake. I soaked the fruits for that wedding cake for over a year and a half. I laboured over every single hand-made sugar flower to decorate the cake with. This cake was created out of love for my daughter. ~ Ann Marie

Ingredients

• 2-3 cups of rum or wine soaked mixed fruits

• 12 eggs

• 1½ lbs of unsalted butter, 1½ lbs of brown sugar, 1½ lbs of flour

• 2 tbsp of baking powder, 1½ tbsp of vanilla, 1 tsp of ground allspice

• ½ tbsp of cinnamon powder

• ½ tsp of ground nutmeg

• 1 tsp of salt

• 1-3 tbsp of brandy

• Juice of one lime

• Browning (this is the last ingredient added to the batter to create the rich cake colour)

• Lined, ungreased cake pans

Instructions

Baking:

• In a blender or food processor grind soaked fruits to desired fineness (approximately 6 short pulses), set aside

• Combine the flour, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl

• Whisk and set aside

• Mix sugar and butter in a mixer until fluffy

• Begin adding the eggs to the mixture (2 at a time)

Notes: Turn mixer off when adding eggs.Turn it on and mix after each addition of eggs.

• Empty contents into a large mixing bowl and slowly add the flour mixture (1/2 cup at atime)

• Mix lightly after each addition

• Mix in brandy and lime juice

• Add ground up fruits

Instructions

• Add extra flour if needed.

• Add browning to achieve desired colour

• Pour batter into prepared baking pans

• Tent with foil paper and bake in the oven at 325 degrees for 1¼ - 1¾ hours

• Saturate with port wine or brandy when still warm

• Jamaican Christmas Rum Cake is ready to serve

Fruit Soak:

• Add fruits to a large airtight jar

• Tie up 6-10 pimento seeds, 1 large cinnamon stick and a small piece of ginger in a cheesecloth and add to the jar

• Pour 75/25 Port wine and white rum mixture to submerge contents

• Brandy may be added as well

• Cover and store in a cool dark place until needed

• Remove cheesecloth packet before use

Grandma’s Shortbread Cookies by Lady P

Ingredients

• ½ cup of Canada corn starch

• 1 cup of icing sugar

• 1 cup of all-purpose flour

• ¾ cup of softened butter

Instructions

• Mix corn starch, icing sugar and flour in a bowl

• Using a wooden spoon, blend in the butter until a soft, smooth dough begins to form

• Using your hands, shape the dough into balls that are at least 1 inch in size

• Place the dough balls, 1½ inches (4 cm) apart on an ungreased cookie sheet

• Flatten the dough balls with a lightly floured fork

• Decorate with candied cherries, coloured sprigs and nuts, if desired

• Bake at 300 degrees for 15-20 mins or until the edges turn to a light brown colour

• Cool the cookies on a wire rack

• Our grandma’s Shortbread Cookie recipe makes about 24 cookies

Notes: Alternatively, you may roll the dough into ¼ inch sized balls, flatten and then cut into various shapes using cookie cutters. If the dough is too soft to handle, cover and chill for 30-60 mins.

Testimonial

Mariam and Scarborough Arts, thank you for this opportunity. Thanks for opening my eyes to food as art, and a way of healing. I have enjoyed every minute. I have grown so much through this program. Thank you for sharing with such generosity. “Cooking Up Feminism” has me appreciating the grand traditions that food provides. As you say, it’s not just for mindlessly putting it into our mouths. Food provides emotional sustenance as well. Thank you for organizing this so well. ~ Ann

Marie

When I joined “Cooking Up Feminism” I was not sure what to expect, however each session was different and inspirational. Mariam encouraged the participants to participate fully and the result was amazing creativity. Our book will be a testament to the inspirational creativity that is fun, passionate and sincere. Come and join us on this exciting journey where you are the food artist. ~ Zeni

Testimonial

I have looked forward to “Cooking Up Feminism” every single week. It has really felt like every week we are preparing for a party with our family and friends. There has been so much to look forward to. This has really felt like home. ~ Ebru

I attended “Cooking Up Feminism” workshops organized by Scarborough Arts. The workshops were about food, learning new recipes, sharing stories and creativity of food from different parts of the world, for example Pakistan, Turkey, Jamaica and more. The workshops also included a session of Yoga which was very beneficial for exercising good health. There were amazing activities centered around learning about social media, blogging and knowledge of photography. I thoroughly enjoyed and learnt many ideas for growth.

Lubna

Testimonial

I guest facilitated a workshop for a delightful bunch of seniors within the Scarborough Arts community. ‘For the Love of Food’ designed for Cooking Up Feminism was an exploration of our emotional bond with food, to dig a little deeper into our psyche to see how we engage with this form of sustenance, to process and express the ways it contains our hopes and desires and our secret fears and conflicts through art, writing, somatic movement and dialogue. We shared boisterous laughter and tears as we came together into the underbelly of our entanglements in the realm of food. Shame, guilt and sadness were tenderly peeled back and collectively opened into celebration, ancestral roots and the resilience of community joyfully being proclaimed.

Part of the complexity of how we relate to food is how it functions where survival and gratification intersect, a tapestry soaked in colours and weaves found within domains of emotion and memory.

~ Maya Nadeem (Artist, Writer and Coach)

Excerpt from Maya’s guest blog on cookingupfeminism.tumblr.com

Guest Facilitator of “For the love of food”

ABOUT SCARBOROUGH ARTS

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