2016 Let's Eat!

“Let’s Eat!”

A Guide to Worcester’s Many Cultural Markets Volume III

Created by the Worcester Academy Students of Grade 8 May 2016

“Let’s Eat!” A Guide to Worcester’s Many Cultural Markets Volume III We often talk about “comfort food” – familiar dishes that remind us of our own families and cultures. This guidebook is not about comfort food. Rather, this guidebook, a culmination of a multidisciplinary 8th grade project at Worcester Academy, is about stepping out of our comfort zones to explore foods that may not be immediately familiar to us, but which can provide us with powerful new culinary and cultural experiences. Food can truly be a portal to another world, a window into another culture that might otherwise seem completely inaccessible to us.

We are fortunate that Worcester and the surrounding areas contain dozens of specialty markets; during the winter and spring of 2016, 8th grade students at Worcester Academy undertook the project of exploring many of these markets. In teams, they visited the markets featured in this guidebook, taking photographs, interviewing customers and staff, surveying grocery items, and taste-testing ready-to-eat foods. Each team compiled their findings in a separate chapter, including a general overview of the market and its offerings as well as some background on the food culture of the group or groups represented by a particular market, and a signature recipe from the regional cuisine. Our students have researched new cultures, communicated with non-native English speakers, and tried new foods that they may never have known existed. They have truly stepped out of their comfort zones.

We are delighted to offer “Let’s Eat!” Volume III, building on two previous publications: one devoted to the markets within walking distance of our school, and the second extending further afield to markets around the city. This volume, the third in the series, reaches more deeply into and beyond Worcester’s neighborhoods to discover yet more specialty markets.

This guidebook is a project of the Worcester Academy Middle School Visual and Performing Arts Department, with assistance from the English, Global Studies and Computer Science Departments. The book is available digitally at Issuu.com and printed copies may be ordered from that website.

Special thanks go to the market owners and staff, who graciously welcomed these students and supported their efforts to get to know the diverse cultures of Worcester. We hope you enjoy travelling through this portal with us!

Eliza Hale and Elizabeth Bowles, Visual and Performing Arts Department Co-Chairs Project Team: Elizabeth Bowles, Art; Jared Field, Music; Eliza Hale, Drama; Elizabeth Goodenough, Global Studies; Lisa Iaccarino, English; Leah Wolf, Computer Science; Michael Mallett, Middle School Director

“Let’s Eat!” A Guide to Worcester’s Many Cultural Markets, Volume III (2016) Table of Contents Accra Supermarket (West African).…………………………..…….… page 1

By Grace Solod, Eugenia Theodosopoulos, and Christopher Xiao

Al Haneen Halal Market (Middle Eastern) …………………………… page 5

By Alex Crowthers, Erin Duncan, and Andrew Eppinger

Binh An International Market (Asian)…………………………..……. page 9

By Ryan Murnane, Maeve O’Connell, and Tess O’Leary

Centro America Mini-Market (Hispanic)..……………………………..page 13

By Julian Kates, Tyler Martin, and Namratha Metra

Crown Bakery (Swedish)………………………………………............ page 17

By Sam Boltruczyk, Anna do Rosario, and Rohan Krishnan

Emerald Meats (Irish)…………………………………………………. page 21

By Josh Legault, Karen Morales, and Keri Pietro

European Bakery (Polish, European)…………………………………. page 25

By Kaitlin Hogan, Dylan Hu, and Grady Marshall

European Deli and Cafe (Polish, European)……..……………………. page 29

By Tommy Flaherty, Frankie Polito, and Nate Sadlier

India Market (Indian)…………………………………………………. page 33

By Orlie Jeranyama, Hailey Laverty, Ayesha Lobo, Jordan Lundgren, Jennifer Merandisse, and Colin Padgett

Latin Meats (Hispanic)…………………………………………………page 37

By Andrew Bird, Naomi Dyer, and Micah Friedman

Monrovia African Market (West African)……………………….…… page 41

By Vipusha Chandrapu, Lily Mikolajczak, and Joe Miotto

Nepal Bazzar (Nepalese)………………………………………………. page 45

By Joe Gow, Alex Grabias, and Dov Ushman

Palma’s Bakery and Café (Italian)….………………………………….page 49

By Nikki Blum, Owen Boss, and Lauren Eppinger

Pinoy Republic (Filipino)………………………………………………page 53

By Brian Ferguson, Caleb Ribeiro, and Christopher Spitaels

ACCRA SUPERMARKET

Ghanaian Specialties

48 Blackstone River Road, Worcester, MA. 01607 (508) 459-1000 Accra Supermarket is a family-owned African market in Central Worcester, with a wide variety of items from beverages like Vimto to staple ingredients like Fufu flour and yams, to meats like salted beef and dried fish. Though the

Above: The store front with owner Vasco Oburoni

building is small, it has a large impact on its customers and the community around it. Fifteen years ago, the owner, Vasco Oburoni, and his family emigrated from Ghana to the United States; they bought this building five years ago and turned it into the Accra Supermarket.

Over the five years Accra Market has been in Worcester, the Oburoni family has established a community of loyal customers.

When you walk into the store, smells of herbs and meat fill your senses and an atmosphere of familiarity engulfs you. If you are unfamiliar with the culture and foods of Ghana, your nose will adjust to the distinctive aromas as you explore the store. The mounted TV playing on the side of store will be playing an African station, and you might meet some of the valued customers who seem at home watching the television and conversing with one another, like a family or old friends would. The market is like home to families native to Ghana, but those that have never experienced

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Ghanaian culture can connect and enjoy the foods–as well as experiences–offered in this exceptional market.

If you are planning on going to Accra Supermarket, do not be surprised if you hear a collection of African languages, because a majority of the customers and staff continue to use their original language. Rest assured, however, English is spoken by all staff members and they will be happy to help you find your way around.

With three aisles, refrigerator cases, a display holding dried meats and yams, and storage areas in the back, Vasco takes full advantage of the space he has and you will have much to explore!

GHANAIAN CUISINE Ghanaian cuisine is one of the many that are a part of West African cuisine.

Ghanaian cuisine is influenced greatly by its geography. For example, the long rainy season (lasting approximately nine months) makes it easy to grow foods such as the cassava root and maize (corn), Because of the extensive coastline,

The dried fish, meat, and the yams on display in the front of the store

much of the meat consumed is fish. Raising animals for food is limited by a variety of factors so meat forms a smaller part of the Ghanaian cuisine. The savory cuisine of Ghana includes many spices easily grown in the warm climate including cayenne, allspice, curry, ginger, and garlic. A common meal in Ghana would be beans and rice, or fish stew. Street food is also consumed a lot, such as plantain (a banana-like fruit), chichinga (a vegetable), and kebabs. A favorite is kyinkyinga—a kebab made with your choice of meat, vegetables, and Suya Spice, a seasoning made with peanuts, chili powder, and other assorted herbs. Main dishes are built around staple foods such as maize and cassava, beans, or other starchy portions with soups and sauces to back them up. It’s often combined all together in a stew as well.

“In Ghanaian culture, we eat lots of salty food because it gives the food a little extra flavor.”

–Staff Member

Religious influence also has its place in Ghanaian culture and cuisine, and sometimes imposes some dietary restrictions. An item preferred by Muslims is the snack Kola, since they cannot use alcohol or tobacco. Kola is a natural stimulant indigenous to the forest zone in West Africa, and an array of types are still grown in Ghana. Besides religious restrictions, many people believe in other food taboos. For example, in some families, firstborns are not permitted to eat domestic fowl, and pregnant women may not consume honey. In Ghana, the food you eat can hint to what part of the country you are from, due to the diversity of basic meals across the country. People who

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live in the cities eat more western style foods and wear western style clothing. People who live in rural areas usually eat more traditional foods and wear traditional clothing. Despite the fact that Ghanaian meals usually consist of a few staple items, each part of Ghana explores different tastes, resulting in a variety of specialties throughout each area of the country. All in all, Ghana is a diverse country with many influences from neighboring countries in West Africa.

MARKET ITEMS

When you visit the market, you’ll find many things you

will be curious to try, such as dried fish or salted meats. A staff member will introduce the fish and meat as a Ghanaian specialty, an ingredient used in most day-to-day meals, boiled and paired with other foods.

A staple and popular item at the market, yams take up a large area of the storage in the back of the store. Fufu flour is another staple ingredient that is eaten in many West African countries like Ghana, and fufu with soup is actually the national food of Ghana. Boxes of Fufu flour line the middle aisle, and the store is stocked with multiple varieties of the ingredient.

Another item that you don’t typically see in other markets here are pieces of meat being soaked in a salt brine. Soaked in the front of the store, they are being prepared to be sold later.

Many foods are salted to help preserve them and because then you wouldn’t have to add salt later and the flavor comes in the food.

Probably the most interesting and exotic item you will see is cow feet. This African delicacy, though sold in America, is hard to find in as good a quality as at Accra Supermarket.

When you visit Accra, be sure to try a “The Vimto. Vimto is a soft drink imported from Africa, and the store employees compare it to Jamaican soda pop.

The “original” flavor tastes like cherries and is the color of a dark ruby.

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food is my favorite part, I love the yams!

I love the dried fish!”

-CUSTOMER

Another snack that might catch your eye are Akono ginger candies, which look as though they could be small orange cough drops. The ginger gives a spicy kick at first, and the inner coating of chili powder along with the subtle sweetness of hard candy lends a signature taste unique to Akono candies. Chin Chin are yet another small snack you may enjoy. Chin Chin are little bits of sweet bread packaged together in a bag; they have a light crispy texture which gives the dessert-like treat a crunch. The overall taste and texture of the treat makes the Chin Chin a wonderful snack anytime and anywhere. Definitely recommended to anyone with a sweet tooth!

Here is a recipe for an authentic Ghanaian treat, yam balls:

Recipe for Yam Balls:

Ingredients: 1 kg yam

Salt to taste

100 gms butter

100 ml milk

1/2 tsp garlic powder

1 tablespoon cornflour mixed with 3 tablespoons of water

Breadcrumbs

Oil to fry

Directions: 1. Peel and cut the yam into cubes.

2. Cover in pot with water and season with salt.

3. Boil till soft and drain out the water.

4. Mash or pound the yam together with the milk, butter and garlic powder, adding salt if necessary.

5. Roll into balls and dip into the cornflour mixture. Spread the breadcrumbs on a plate and roll the balls on it, coating it evenly.

6. Deep fry till golden brown.

7. Serve hot.

(source: aapplemint.com)

Be sure to visit Accra Supermarket and experience Ghanaian culture for yourself! You can find it at: (508) 459-1000 or 48 Blackstone River Rd, Worcester, MA 01607

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Al Haneen Halal Market 322 Pleasant Street, Worcester, MA 01609 | 508 - 755 - 3010 Al Haneen Halal is an authentic Halal market that provides people from the Middle East with a sense of home. This market features many products that would be nearly impossible to find in other local markets, and provides a rare opportunity to explore the tastes of the Middle East. Al Haneen Halal Market is located on Pleasant Street in Worcester, MA. It is a small, family-owned business. This store has just about anything you may need from canned goods to decorations to light bulbs. Inside you will find shelves and shelves of goods, with Ali, the owner, by the counter in the back. Ali is a friendly man who has recently immigrated to the U.S. from Iraq. He is learning English, and he will try and help you in any way he can.

Upon exploring the market, it seems a little like a convenience store except that when you walk in, a distinctive aroma overtakes you and you hear the strains of Middle Eastern music. It brings you to another land, perhaps the Middle East. Let the smells and sounds wash over you and you will get the entire experience of the store, and discover the many unique items it offers. While the owner of Al Haneen is from Iraq, the market features Halal foods popular in many Middle Eastern countries. Halal means “permissible,” and refers to actions which are permissible to do under Islamic law, including which foods are permissible to be eaten.

Despite an ordinary outside, the inside is remarkable. As you walk in and browse the walls you will realize that along with some typical items for Americans, there are typical foods for Middle Eastern people, especially those from Iraq.

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HoneyCombs:

Yogurt Milk:

The honeycomb may be a new and

Sticking with the themes of Middle

interesting kind of food for you. On

Eastern cooking, two simple

the shelf, it looks delectable and

ingredients, milk, and yogurt, are

sweet. Once you have the

combined to create a unique snack

honeycomb in your hands, you will

drink. When you first open the drink,

likely find yourself unable to resist

you will notice a smell similar to

tearing the package open. Spoon a

Greek yogurt - however, it has a taste

little out and taste it by itself - you

all its own. This is a healthy beverage

will find it has a very sweet and

with active probiotic cultures. It was

sugary flavor.

interesting and unique.

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Cantaloupe seeds:

At the shop, you may notice something that looks very much like pumpkin seeds - however, these seeds are actually from cantaloupes. While you may not typically think of cantaloupe seeds as a quick snack, these salty, crunchy, seeds are a tasty treat. They provide a brilliant contrast to the sweetness of the honeycomb, and might be one of your favorite food items in the store.

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Middle Eastern cuisine is diverse, interesting, and unexpected. Rice is extremely common, and is eaten as a staple food. There are many different chelow (plain rice commonly served under meat or vegetables) to be served.

Dates are a traditional food along with apricots, figs and almonds. Dates are a very popular foods for Muslims.

They usually use them to mark the end of the fasting period ‘Id al-Adha, otherwise known as Ramadan. The dish is called dubyaza; it contains cooked dates, dried figs, dried apricots, sultanas, and almonds. The dish is sweet with a slightly salty taste. Another important part of Middle Eastern food culture is cereal and other grains including bulgur wheat and couscous. Other typical ingredients used in Middle Eastern cooking are vegetables such as eggplant, chick peas

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and other legumes, yoghurt, lemon and tahini (sesame paste). Spices are very important in Middle Eastern cuisine, and are essential to any main meal. Often a stew recipe will call for a small amount of an aromatic and flavorful spice mixture called baharat, which includes cinnamon, cloves, cumin, and coriander. Black pepper is also a commonly used seasoning, along with chili peppers as a separate condiment or as a pickle.

Middle Eastern dishes are often based around lamb, or sometimes chicken, and usually served over rice. For observant Muslims, it is essential that the 6

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food eaten is Halal. Halal foods have to be properly blessed. In addition, animals to be consumed as food must be slaughtered according to specific rules. Foods that are not permitted for Muslims would be called Haraam. One of the foods that is forbidden

by Halal religious law is pork.

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Spices: There is an array of many different spices on a shelf in the market. Some may be unfamiliar to you, but you will likely recognize thyme. This spice is actually one of the major spices used in Middle Eastern cuisine.

Canned goods: The shelves of Al Haneen are lined with canned goods. There are many options: pickled items, beans, and rare imported goods. You may notice a delectable canned hummus, labeled “Homos Tahina.” This would be delicious on fresh pita!

Reheatable Frozen Food: In the freezer section, you will find many traditional foods that are served in containers for patrons to purchase and reheat quickly at home. This makes it easy for someone unfamiliar with Halal cuisine to try an authentic, traditional meal without having to cook it themselves!

Dishes include meat, bread, peas, and more!

Dried food: While walking through Al Haneen Halal market, you will see all kinds of dried foods. Most common are dried fruit, nuts and meat. All of these foods look very tasty, but one that appears particularly sweet and delectable is the dried figs and dates. On the shelves they looked absolutely delicious.

Dairy Products:

On the left side of the store you will find a large refrigerator holding many things including yogurt (Labneh), milk, yogurt milk (kefir) and other dairy products.

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Signature Recipe: Halal Arabic Lamb Soup Directions Ingredients

COOKING 1) Heat fat in pressure cooker or pan.

Lamb, 2 Pounds

2) Add the meat and saute until lightly browned.

3) Add the onions, garlic, ginger and spices and

Onions, 1 Cup (16 tbs), sliced

saute until limp. If using broken wheat, add at this point.

Butter/Oil, 1 Tablespoon

4) Pour in the water and bring to boil, stirring.

Cinnamon sticks, 2

5) Cover and pressure cook or simmer meat until tender.

Cloves, 3

6) Stir in oats, milk and mint.

7) Season to taste and simmer until piping hot.

Peppercorns, 2

SERVING 8) Ladle into large soup plates.

Garlic, 1 Clove (5 gm), minced

9) Make small pieces of bread and add to soup to soften.

Ginger, 1 , chopped

Oats/Use broken wheat soaked in boiling water for 4 to 5 hours, 5 Tablespoon

Water, 7 Cups (112 tbs)

Mint leaves, 1, chopped

Salt, to taste

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BINH AN MARKET 64 Green Street, Worcester, MA 01604 (508) 798-6960

This is the front of Binh An

This is the view from outside of Binh An

Binh An International Market is located on Green Street, Worcester’s Vietnamese neighborhood. The shop offers mainly Vietnamese food, but also features cuisines of other Asian countries, as well as some standard American staples. You will be greeted by the striking smell of fresh seafood right when you walk in. The seafood is fresh, and in some cases, still alive! Much of the other foods and products sold at Binh An is imported from Thailand and Japan. The market is quite pleasant and immediately welcoming, with friendly staff eager to jump to your aid.

In addition to the many Asian specialties, Binh An offers a plethora of exotic fruits and uncommonly delicious candies, as well as shelves and shelves of drinks as you walk in. There are many types of noodles and rice products as well as special sauces and condiments. This shop covers your basic grocery needs, and so much more!

Knowing something about Asian and Vietnamese cuisine will help you enjoy your visit to the shop. The main ingredients in most Vietnamese meals are rice, rice noodles and wraps, fresh vegetables, herb greens such as basil and cilantro, and fish. There are elaborate dishes that were passed down by chefs of the ruling class in times gone by, but one of the most common meals is the steaming broth called pho— the broth is so hot it cooks the soup ingredients at the table. One of the most popular drinks in Vietnam is tea, especially green tea. It must be a very special occasion to drink something else (such as coffee). The Vietnamese use a lot of a particular sauce

called nuoc mam. It is a fish sauce, imparting a salty sweet flavor to any dish.

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D U R I A N C R AC K E R S An interesting snack item offered at Binh An are the durian crackers. Covered in a sticky juice from the durian fruit, this sweet treat is very enjoyable. When you open the crackly package, you will be greeted by the strong smell of sugar and pineapple. Your tastebuds will enjoy the flavor as soon as you take your first bite!

R A M U N E H AWA I I A N BLUE SODA One of the many drinks available at Binh An is the Hawaiian Blue Ramune. It is refreshing to the taste, very sweet and carbonated. It just may be the most bubbly drink you will ever have - it is so carbonated you can practically hear the bubbles popping.

CHOCO PIE A choco pie is a snack cake with two small round layers of fluffy cake, puffy marshmallow filling and a smooth chocolate covering. It is scrumptious! From the sound of the crackling wrapper to the chocolate melting in your hands, you will be impressed with the greatness of the pie!

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There are many types of fresh fish at Binh An, which are delivered daily from a fish market in New York. The fish aroma is intense from the moment you walk in you can immediately tell that this is one of their specialties! The fish looks so fresh you may not be surprised if one starts flopping around!

You may be surprised to see A1 sauce and ketchup on one of the shelves next to bottles of soy sauce and curry paste.

At Binh An, products of many different cultures are displayed in harmony together. Of particular note is the everpopular Nuoc Mam (fish sauce), a delicious addition to many dishes!

Among the shellfish displayed at the fish counter are fresh conch shells. The conch shells are charcoal gray on the outside and carrot orange on the inside, containing a small animal within.

This is a delicacy you may want to try!

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In the produce section, you will find apples and citrus fruits as well as more unusual items such as the large jackfruit. Employees at Binh An are eager to tell you more about this elephantine wonder of nature - they explained it could weigh up to around 80 pounds each! While the flavor is subtle, the fruit’s sugary sweetness was well worth it!

The durian, another tropical fruit, is the most expensive food in the market at $7.00 a pound. Each durian weighed around 8 pounds, with a spiky outer husk and pleasant aroma. You can smell it as you walk near the fruit! You can eat the fruit raw, but watch out for the giant seeds which you can save to be boiled and eaten.

Recipe: Gỏi Cuốn Gỏi Cuốn is a translucent spring roll filled with various greens, coriander, and crab, minced pork or shrimp. It is one of Vietnam’s most famous dishes.

Ingredients: ½ lb. shrimp (36/40 size) (453g), ½ lb. pork leg (453g), 1 head leaf lettuce, mint, chives, 1 pack rice paper (banh trang), 1 pack rice vermicelli, the starchless variety, 1½ tsp salt, 1 tsp sugar Directions: Split the shrimp. Cook the pork: fill a small pot with water about 1.5 inches above the pork, add 1 teaspoon salt and 1 teaspoon sugar. Bring to a boil on high heat then lower to 60% for about 30 minutes. Cook the shrimp: fill a small pot with about 2 inches of water and boil. Add 1/3 of the rice vermicelli package and boil for 8 minutes (following the instructions on the packet). Add some warm water to a plate to dip the rice paper in. Dip only before making each roll. It takes about 5-10 seconds of soak. Then add the ingredients. Last fold the sides tightly and add chives, then fold the bottom up to cover the rice noodles.

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CENTRO AMERICA MINI MARKET 891A Main St. Worcester MA 01610 508-757-1088 Background/History Centro America Mini Market is a family owned business and it always has been.

Rosario, a very kind-hearted man and also the owner, values the help given by his family, including nephews who work at the family store after school. He has been in business for two years to the day of our visit. Rosario is originally from Guatemala and will gladly converse with you in English or Spanish. It seems as if Latin American customers mainly visit the shop, but he says, “Everyone is welcome and I see all kinds of people in the market.”

Check out the market!

The inside of Centro America Mini Market is very neat and compact. The shelves of food are jam-packed with different Latin American delicacies like empanadas, tortillas and plantains, as well as many different spices like paprika, cumin, and nutmeg. Every shelf is packed to the brim with delicious treats, and the homey feel of the wellstocked store would make any visit to the shop a pleasure.

In addition to the Central American specialties offered, there are convenience foods here as well. If you live close by and you run of out something, you could quickly go to the Mini Market— whatever you need, they’ll have it.

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• Grocery Items You will find at the Market • The chili peppers are small and in a range of different shapes. They come in a bag of about 60 to 70.

Be warned-- these peppers are incredibly hot, and should only be recommended for people who love hot foods and can handle the heat! It is very amazing how something so hot, can come in such a small package.

• The empanadas look like “hot pockets,” but are filled with the flavor of Latin America. On the outside there is a crunchy pastry shell, sprinkled with a little bit of sugar. The inside is a smooth moist guava jelly, slippery and delicious on your tongue.

• The various spices like cumin, coriander, red pepper and paprika are kept refrigerated. They originate from Mexico. These spices are especially used to add flavor while cooking meat. There is a variety of colors and smells among the spices which helps you distinguish one spice from another and will add flavor and color to any dishes you prepare.

• You will also find an array of fruits and vegetables including plantains, beans, peppers, tomatoes, cheese, and lettuce. An interesting fact to note is that all the cheeses are imported from Guatemala. This goes to show that though the market is small, Rosario, the owner, makes sure the goods as authentic as they can be.

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Enjoy Some “Ready-toEat” Items at the Market • Try this tasty popcorn coated in sugar. It comes in a small bag. The popcorn is many different colors, like blue, red, green, and yellow. It tastes sweet and salty like kettle corn and is very delicious. When you chew it the sweet sugar melts in your mouth making your taste buds water. This treat might remind you of going to a Red Sox game and buying Cracker Jack.

• Conchas are large pieces of soft doughy bread with a sweet brown frosting. They are mild when you first bite into them, but as you chew, you will start to taste the sweetness.

• Centro America Mini Market’s homemade cookies are a great addition. These cookies are very sweet and include a layer of frosting too. The box comes with 4 huge cookies for a great price of $2. These big round sugar cookies are crunchy with a soft sweet center. The whole cookie is topped off with frosting and sprinkles.

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Background on Central America’s Cuisine Central America has a varying climate depending on where you are in the region. In the more arid parts to the south, you will find that the temperature gets very high. On the other hand, the more tropical areas experience frequent rain and moisture year round. For centuries, the region was inhabited by indigenous tribes such as the Aztecs, the Incas and the Zapotec.

During the era of European exploration and expansion, the Spanish conquistadors conquered parts of Central America, and missionaries brought Christian traditions to the region.

Because of this, the native cultures of Central America adopted Spanish customs and food traditions as the region progressed through time. Some typical ingredients in Central American cuisine might include vegetables such as peppers, beans, tomatoes and corn. The Spanish had introduced wheat and sugarcane, as well as meats including pork, beef and chicken. Often these items are mixed to make dierent dishes like empanadas or enchiladas, and spicy peppers and other herbs are added as well. Tortillas, flatbreads made out of corn, are eaten at most meals.

Procedure:

Signature Recipe

Cream butter and cream cheese together in a large mixing bowl until well blended and smooth; add the flour and beat well. Shape the dough into a smooth ball, wrap in cling film, and chill in the fridge for 8 hours. Remove dough from refrigerator 20 minutes before using and preheat the oven to 375. Lightly flour a work surface and roll the dough out to 1/4-inch thick; cut into circles using a 3-inch biscuit cutter.

Place a small spoonful of jam in center of each circle, moisten edges with water then fold over to form a half circle and press the edges together. Place on un-greased baking sheets and bake for 15 to 20 minutes; while the empanadas are baking, mix the sugar and cinnamon

Try Rosario’s guava empanada, which is sweet and crunchy on the outside but smooth and tangy on the inside. If you love it as much as we do, you might want to try this recipe too!

Ingredients: 4 ounces butter, softened 3 ounces cream cheese 5 ounces plain flour 11 ounces fruit jam 3 ounces superfine sugar

together. Remove empanadas from the oven and immediately roll in the cinnamon sugar.

1/2 teaspoon ground cinnamon

The Centro America Mini-Market influenced our taste buds in a positive way. Rosario was very welcoming and almost instantly we felt at home. We are very thankful that we had the opportunity to explore this market and try new foods from other cultures. We hope you will too!

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CROWN BAKERY 133 Gold Star Blvd. Worcester, MA 01606 * (508) 852-0746

How the Crown Bakery came to be…

The Crown Bakery Experience Smiles spread across the faces of all the people inside the bakery, enjoying a cup of coffee or their favorite pastry. Don’t be surprised if you receive a friendly hug from the affable store

When Jon Lundstrom was a child, he lived in Sweden with his family. When the road that led to their bakery was closed down, customers stopped coming to their small little shop. When a newspaper in Stockholm put out an ad asking for people with baking expertise, Jon’s father packed up and came over to Worcester, starting Crown Bakery in 1960. Ever since then, the Lundstroms have been treating all their customers like family, serving nothing but the best, and striving for excellence.

manager. Divine smells of chocolate, cinnamon, and fresh cream fill the room and set a welcoming and peaceful atmosphere. Rows of colorful little pastries line up along the windows.

With your mouth watering, you can purchase a sweet treat or an authentic and unique lingonberry drink to wash down the delicious pastries. Inside the kitchen, the chefs are hard at work baking cakes, topping pastries with frosting, or putting loaves of bread in the oven. With about 20 employees, the bakery never sleeps — employees are very busy as the baking starts at 4:00 in the morning and continues throughout the day.

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What to Eat? So Much to Choose From!

Pick up some genuine lingonberry-apple sparkling wine and some Nordic Treats. This alcohol-free wine has a ripe, berry flavor and you will savor every drop. The Nordic Treats are similar to Swedish Fish, but they have less of a sugary taste.

The Crown Bakery also offers delectable sandwiches including a veggie sandwich with lettuce, tomatoes, mayonnaise, and onions.

Another sandwich that will take you on a journey to Sweden is the Stubborn Swede: Swedish white or rye tea bread with meatballs, lettuce, tomatoes, and cranberries.

The butterfly cookies are a delicious must-have at Crown Bakery.

This sugary treat will rock your world with its delicate shape.

The butterfly cookie is made out of bread that is curved into arches to create the form of a butterfly, with added sugar on top.

You also cannot forget about Crown Bakery’s well known cinnamon coffee rings, which are only complete with a fresh cup of brewed coffee. Cinnamon coffee rings are circular rings made out of cinnamon bread (often with raisins) and topped off with sugar. You will probably want to dip it in your coffee for extra flavor.

When you are done eating those treats, if you can handle another sweet, try the traditional Swedish danish. The danishes are not just another pastry, they are a portal into the Swedish culture.

What Crown Bakery Offers You The market offers delicious and lavish treats and pastries that will give you an experience of Swedish culinary tradition and culture that you have never had before. The customer service is top-notch, and the food is amazing. In addition, Crown Bakery has been voted Worcester Magazine’s Best Bakery 54 times since 1960. You can ask any customer who eats here, they will all tell you the same thing: Crown Bakery is the best!

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Discovering Sweden and the Swedes

Visiting with proprietor Genie Lundstrom after a visit to Crown Bakery

Venture through the Swedish mountaintops and you’ll come across an abundance of cows and sheep grazing about the grassy fields. Berries of many varying colors can be picked on the trails that cover the mountain. Fish pack the seas on the coast and the bounty of seafood is a main source of profit every year in Sweden. As a result of the plentiful livestock in Sweden, two of the main ingredients in Swedish food are cheese and milk. One such dish that uses cheese is the Toast Skagen. This dish is an elegant combination of cheese and prawns on a small piece of sautéed bread. This meal will make your mouth water with its delicious smell and its delectable taste.

Swedish culture is known to be friendly and welcoming to visitors. For example, the country has been neutral in foreign matters and wars for centuries as it maintains its peaceful attitude. In Sweden, restaurants are more likely to serve food from foreign countries rather than meals and dishes from their own country. But Sweden takes pride in its Scandinavian origins and its Viking heritage, so you may on occasion be served traditional Swedish soup from their country. Usually, Swedish soup is hot and contains ingredients such as cheese, garlic, and healthy vegetables.

Much of Sweden’s food is related to the typical Viking dish or meal. Swedish food is delicious and exquisite, and one

should always try some if given the opportunity.

A bird’s eye view of the Crown Bakery

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RECIPE: Swedish Tea Ring INGREDIENTS 1 tablespoon active dry yeast 1/4 cup warm water 1 lemon, juiced and zested 1 cup milk 1/2 cup margarine, softened 1 teaspoon salt 1/2 cup white sugar 2 eggs beaten 4 1/2 cups all-purpose flour

PROCEDURE In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use.

In a large mixing bowl, combine the yeast mixture, milk, butter, salt, sugar, eggs, lemon zest, and 2 cups of the flour. Stir until smooth and well combined. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.

Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 12x24 inches.

2 teaspoons ground cinnamon 1/4 cup white sugar 3/4 cup chopped pecans 1/4 teaspoon vanilla extract 1 cup confectioner’s sugar

source: allrecipes.com

In another small bowl, mix together the cinnamon, 1/4 cup sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends.

Place the ring on a lightly greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the rolls fan out from the center of the ring. Cover the roll with greased plastic wrap and let rise in a warm place until nearly doubled in volume, about 1 hour. Preheat oven to 375 degrees F Bake until golden brown, 25 to 30 minutes. Remove the ring from the oven, place on a rack to cool. 


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EMERALD MEATS

347 Chandler St, Worcester, MA 01602 (508) 756-2700 Emerald Meats is a family owned business that has been in operation since 2004. It was started by Joan Culbert and her husband Robert, after they immigrated from Ireland. Robert was a butcher in Ireland.

When they came here, he believed that Worcester didn’t have enough butcher shops, so he decided to open one up himself.

Emerald Meats has its own parking lot which is very convenient for customers. The store is easily accessible from this parking lot. When you enter the store, you encounter the subtle smell of meat and cheese, and your ears are filled with a softly played piece of Irish music. The shop is compact, neatly organized, and well lit. Grocery items are on one side, the meats on the other side, and cheese is located between the two aisles.

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“I come here twice every week. My favorite thing to buy is the honey mustard chicken.

They really make the shop look Irish.”

-Customer

Grocery Items Batchelors Mushy Peas are delicious with fish and chips or pie and mash. They are popularly bought in Ireland and an old-time classic. Batchelors itself is a “Love Irish Food” brand.

Lakeshore Strong Irish Mustard brings great flavors to items, from sandwiches to steak. Lakeshore Strong Irish Mustard is made naturally with no artificial flavors or preservatives. Lakeshore Strong Irish Mustards are produced in the Irish village of Ballinder

Barry’s Tea is a unique blend of tea that the creators have spent years to perfect. Barry’s Tea is a famous brand in Ireland and is served in many bed and breakfasts. The tea is available in regular or decaf

options.

Knorr Shepherd’s Pie mix is a popular item bought in Ireland. It is an item used often to make gravy that would be used in shepherd's pie, which is a popular dish in Ireland. Shepherd’s pie is a meat pie with mashed potato crust.

Cadbury Chocolate is one of the best chocolate brands sold in Ireland. Their products range from caramel-filled milk chocolate to snack shortcakes.

Emerald Meats has a small selection of candy with Aero Chocolate and Flakes.

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Some Lore about Irish Food… meals. The most common meats are beef, lamb, and pork. A typical Irish dinner consists of potatoes, cabbage, and meat.

Most cooking in Ireland is done without herbs or spices, with the exception of salt and pepper. The main foods of Ireland have traditionally been potatoes, grains (especially oats), and dairy products.

Potatoes still appear at most Irish meals, with potato scones which are similar to biscuits or muffins.

The Irish have also been cheesemakers for many centuries, and the country produces about fifty types of homemade "farmhouse" cheeses. Bread is a very important factor in the Irish culture. Fresh soda bread, a crusty brown bread made from whole-wheat flour and buttermilk, is a national dish of Ireland.

Ireland has food customs that are associated with religious holidays, especially Easter and the Catholic Saints Days as well. For example, St. John’s Day is the time to dig up the potatoes that were were planted the season before. Another custom is that during Halloween, the Irish cook a dish called colcannon, which is made up of cabbage, potatoes, and milk.

Inside are hidden a ring, coin, thimble, and a button. If you get the ring it means you will get married the next year. The coin is for wealth, the button for bachelorhood, and the thimble for spinsterhood.

Ireland is especially known for its warm welcome to visitors. During meal times people often leave their door open so that if others want to join in, they can. Drinks are also a way to show hospitality. If someone joins a group of people at the bar they buy drinks for everyone at the table.

Soups of all types, seafood, and meats also play an important role in the Irish diet. Irish soups are thick, hearty, and filling, with potatoes, seafood, and various meats being common ingredients. Since their country is surrounded by water, the Irish enjoy many types of seafood. However, meat is eaten more frequently at Irish

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The Three Pepper Diablo is one of the most popular items sold at Emerald Meats. When you taste it your mouth fills with creamy deliciousness that leaves an interesting feeling on the tip of your tongue. The cheese spread isn’t as spicy as its name implies, but still may be the best ready-to-eat item available.

This macaroni salad is made with tri-colored pasta which will catch your eyes. This salad has a tangy vinaigrette with olives and small pieces of cheese.

The pasta is perfectly cooked and it has just the right amount of vinaigrette.

The potato salad is another big seller at Emerald Meats. The salad is smooth and very creamy. The potatoes themselves aren’t hard and crunchy — instead they are nice and soft. The potatoes are just the right bite size and are a creamy white color.

“This place has the best meat!”

-Customer 24

29 MILLBURY ST, WORCESTER MA 01610 (508) 767-1651

EUROPEAN BAKERY Background on European Bakery & Pastry The European Bakery has been established for more than 20 years and is familyowned. The shop mainly offers Polish pastries, cakes, cookies and bread, but some other European items are also included such as French and Italian breads, as well as some packaged and canned foods from Poland. The Bakery also offers Jewish food, and they even have a Kosher certification. There are special cooking utensils for their Kosher foods, such as a Kosher oven and special trays for their challah bread.

The European Bakery’s customer base is varied and includes many long-time shoppers from around Worcester, especially from the city’s significant Polish community. Polish is spoken all day at the European Bakery.

European Bakery & Pastry European Bakery and Pastry, located at 29 Millbury Street off Kelly Square in Worcester, is quite possibly the best bakery you will ever encounter! Upon stepping into the bakery, you will be greeted by Helena, the extremely kind and energetic proprietor, and by the delicious smell of cooking pastries that permeates the room. When asked what you’d like to purchase, you will find yourself marveling at the endless types of baked goods, including bread, pastries, and cookies. Whatever you choose, you’re sure to love it!

I come here often because of the amazing food. I usually get bread and rolls, and the ladies here are so great! ~Angelika, a customer

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Babka and Challah Another delicacy available is babka. The babka that the bakery serves is called the “seven sisters” because it is made of seven smaller rolls baked into one large cake-shaped pastry. The taste of the babka is deep and layered. They have poppy-seed, cheese and fruit babka, but be sure to try their most popular variety, the cherry-cheese babka. As soon as you bite into it, the fresh cherryscented air that is trapped inside the fluffy bread wafts out.

Each of the seven “sisters” is a large pastry filled with, in our case, cherry and cheese. Babka is the perfect dessert for a large group or party!

The Challah bread tastes light, buttery and sweet. It is tied in a beautiful knot and served in large loaves, but smaller rolls are also available of the same Once you purchase your treats, you will start to take in all the complex flavors! ~Bakery Employee

dough.

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A signature recipe: Traditional Polish Cheesecake (Sernik)

This recipe for traditional Polish cheesecake or sernik (SEHRR-neek) has a sweet pastry crust and a filling made with quark or farmer's cheese, a dry curd cheese known as twaróg (TVAH-rroog).

Source: http://easteuropeanfood.about.com/od/ polishdesserts/r/Traditional-Cheesecake.htm

Crust Ingredients: 2 cups all-purpose flour 1/2 cup sugar

butter mixture, combining or pulsing only until combined. If dough is too dry, add an extra whole egg. If dough is too soft to roll, refrigerate for 1 hour.

2 large egg yolks (leftover egg white recipes)

3. Lightly grease a 13x9-inch pan with butter. Roll pastry dough large enough to line the pan and come up the sides. Fit into pan, making a crimped or rolled edge.

3 tablespoons sour cream

Make the Filling

Filling Ingredients:

1. Heat oven to 350 degrees. In a large bowl, cream together 5 ounces room-temperature butter with 2 cups sugar until light and fluffy. Beat in 4 large room-temperature egg yolks and 1 teaspoon vanilla until well incorporated. Thoroughly mix in the 2 pounds of cheese.

3/4 teaspoon baking powder 5 ounces cold butter

5 ounces room-temperature butter 2 cups sugar 4 large room-temperature eggs, separated 1 teaspoon vanilla 2 pounds dry curd cheese or twaróg or quark cheese, passed through a sieve

2. In a separate bowl, beat the 4 large roomtemperature egg whites to stiff peaks. Fold them into the cheese mixture. Pour filling into pastry crust-lined pan. If you have leftover dough, roll into pencil shapes and lay them diagonally across the top of the cheesecake.

Make the Crust: 1. In a large bowl or food processor, mix together 2 cups all-purpose flour, 1/2 cup sugar and 3/4 teaspoon baking powder. Cut in or pulse 5 ounces cold butter as for pie dough.

2. In a separate bowl, mix together 2 large egg yolks 27 and 3 tablespoons sour cream and add to the flour-

3. Bake 50 to 60 minutes or until center is only slightly jiggly. Don't let the top brown. Let cool completely before serving.

Other items available at the Bakery In addition to all the display cases full of pretty pastries and cookies and the shelves of fresh breads, the European Bakery also stocks some canned goods including pickles and a variety of fruit preserves. You can also find a few Polish news publications for sale at the store which is a hub of activity for the Polish community.

Information about Polish Cuisine In Poland, food is an important part of the country’s personality and many factors have influenced the development of Polish cuisine. The climate in Poland generally has warmer summers and colder winters.

This weather is ideal for growing staples of the Polish diet: potatoes, beets, cabbage, carrots, mushrooms and cucumbers, which are made into world-renowned dill pickles. The Roman Catholic religion was introduced to Poland around 900 A.D. and encouraged the Poles to feast but also to fast, when no meat is to be eaten. As a result, there are many meatless dishes or dishes made with fish for fasting. Meat in general, however, is important in the Polish diet, including pork, beef, and sausage. Over time, other countries have also influenced Poland’s culinary development. For example, when King Zygmunt married the Italian princess Bona Sforza in the sixteenth century, Italian cuisine, particularly salad, was introduced to Poland. There are many foods closely identified with Polish cooking— pickled foods, boiled stuffed cabbage leaves. hearty soups, and dark bread for example. And of course, cakes and pastries of all kinds are perfect to round out a Polish meal!

Visit the European Bakery!

All in all, this bakery is a magnificent blend of delicate Polish flavors that come together to create one of the best bakeries in the Worcester area. The expansive selection of baked goods is one that few others can compete with, and the kind and generous staff are there to guide you whenever you need it. So come over to the European Bakery and grab yourself a treat to remember!

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EUROPEAN DELI 23 Millbury Street, Worcester MA 01610 (508) 797-1606 Come visit the European Cafe and Deli, a charming store at the heart of Kelly Square in Worcester.

At the European Deli, you will find mainly Polish foods as well as foods from other European countries. When you walk in, you will be warmly greeted by Barbara, the owner of the establishment. She is extremely kind and will gladly guide you to foods that she thinks you will enjoy. It is a cozy store that only makes it feel like you’re closer to the people around you.

Sample the deli counter’s cheeses, meats and sausages

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In the store there is a wide variety of foods to pick from, ranging from sausage meats to cookies, cheeses to chocolates, and only the best of everything.

Try the delicious meringue cookies, which are not only delectable but at a great price too. You may also like the Polish chruscik. When the fresh dough and sugar touches your lips, it is like a pillow of sweets sleeping on your tongue. The meats are fresh and tender, the cheese is divine, and the sausage is delicious.

European Deli reminds you of home, no matter where you are from!

You might ask Barbara a few questions about the store. If you ask her if any foods remind her of home, she will answer with a resounding “yes.” She says that she grew up eating a lot of the food that she sells in the store. One of those foods is the pierogis, an amazing dish. It is a heavenly dough filled with meats, vegetables, cheese or anything you like. If you want to try some pierogis, the recipe follows.

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Ingredients for the pierogi dough: 1 pint sour cream 5 cups flour 2 tablespoons melted butter 2 whole eggs 1 egg yolk 2 teaspoons salt 2 teaspoons olive oil For the filling:

Directions

1/2 pound ground beef

For the dough: In a large mixing bowl, combine the sour

Salt

cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons salt and olive oil. Knead the mixture into a soft dough. Divide the dough in half and cover for 10 minutes. On a floured surface, roll each half of the dough into a thin circle, 1/4-inch thick.

Cut the dough using a 3-inch circle cutter. For the filling:

Freshly ground black pepper 1/2 pound soft farmers cheese 2 tablespoons minced shallots 2 tablespoons minced garlic 1/2 cup green onions, chopped 1 whole egg To finish: 4 tablespoons butter 1 tablespoon finely chopped fresh parsley leaves 1/2 cup sour cream

Season the beef with salt and pepper. In a saute pan, render the ground beef for 3 minutes. Remove from the pan and drain on a paper-lined plate. In a mixing bowl, combine the cheese, ground beef, shallots, garlic, green onion and egg. Mix well.

Season with salt and pepper. Place 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal the pierogi's.

In a pot of boiling, salted water, cook the pierogi for 8 minutes, or until they float. Remove from the water and drain.

In a saute pan, melt 2 tablespoons of the butter. Sear the pierogi for 2 to 3 minutes on each side, or until they are golden brownRemove from the pan. The pierogi will need to be sauteed in batches. Arrange the pierogis on a platter. Garnish with parsley and serve with sour cream.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/polishpierogies-recipe.html?oc=linkback

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The shelves are lined with items that you would either cook or use with other foods.

There were many sauces that we had seen before such as ketchup, but all around the ketchup were sauces from all over Europe such as the savory Polonaise Sauce.

In addition to packaged, canned and bottled goods, you will find some readyto-eat treats in the store. In the pictures from left to right, you can see Shokata Fanta (elderberry and lemon drink) meringues, and chruscik. The Shokata Fanta has a very distinct color. Although its bottle is blue, the actual drink is an opaque white and tastes delicious. The meringues are very light and seem fluffy, but they are both crunchy and soft when

If you haven’t tried any of these foods, we

you bite into them. The chruscik is like fried dough, just dough and powdered sugar but with a soft crunch making it like none other.

promise you are missing out on a whole lot of goodness. Do yourself a favor and spend some time at the European Cafe and Deli.

An important part of Poland’s culture is its food. Potatoes, cabbage, meat, and cheese are all a big part of Poland’s cuisine. Since grain crops such as wheat, rye, barley and oats, are major crops for Poland, they also feature in many Polish dishes. In addition to crops, Polish farms raise livestock which feature in meaty stews like bigos and golonka.

Poland is also well known for its kielbasa (seasoned sausage often flavored with garlic) and pierogis (dumplings stuffed with meat, cheese or potatoes) which are popular outside Poland as well. These are the most famous foods, but the most favored drink in Poland is vodka. Vodka started off with the name Gorzalka and was mainly used for medicinal purposes.

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INDIA MARKET 1000 Boston Turnpike, Shrewsbury, MA 01545 (508) 925- 5427

Treats to Try! Chicken Samosas Samosas are fried triangles stuffed with vegetables, potatoes, or meat. They give off the aroma of spicy seasoning. You will feel happy when you take a bite because it has a nice crunch to it but is soft inside.

Samosas are delectable!

Fig Ice Cream Fig Ice Cream is a delicious treat with a creamy, off-white color and small fig pieces throughout. It smells like plain yogurt but tastes like vanilla ice cream with a sweet fruity flavor. You will love this ice cream and its enticing mouthfeel.

Paneer Puff This puffy treat looks a little like a Jamaican beef patty, but it is filled with paneer cheese and Indian seasoning. A nice, crunchy snack!

India Market: India Market is definitely the place to go for any of your cooking needs. Although the market specializes in Indian foods, it is a multicultural store; the market oers goods from southeast Asia, parts of central Asia, and the Indian subcontinent. There is an incredible variety of fresh and frozen foods, rice, grains, vegetables, fruit, fish, and meats as well as canned, packaged and dried foods that you won’t find in any other local supermarkets.

The manager of the store, Zaki Sayed, came to the U.S from India to develop his life and career. He has two other stores, one in Waltham and one in

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RECIPE: Chicken Vindaloo 1 teaspoon ground turmeric 1/2 teaspoon ground cardamom 1/2 tablespoon ground cinnamon 1/2 teaspoon ground coriander 1/2 teaspoon ground cloves 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper, or to taste 1 tablespoon olive oil 2 cups chopped onion 3 cloves garlic, minced 1 tablespoon grated fresh ginger root 1 tablespoon tomato paste 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces 2 large potatoes, cut into 1/2-inch cubes 2 (14.5 ounce) cans diced tomatoes, drained 1 1/2 cups chicken broth 2 tablespoons wine vinegar 1 bay leaf salt and black pepper to taste PROCEDURE: Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes. Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.

Quincy. This India Market is located near Worcester at the Shrewsbury Commons shopping center and has been open since last December, replacing a smaller shop in the same plaza. You can’t miss the large peach and white building with its many windows.

There is a big sign for India Market out front, guiding you to the store location on the lower level of the plaza. This store is spacious and yet has many unique areas so that shopping feels personalized. There are long, tall aisles, a refrigerated dairy section in the back, a butcher counter, a frozen foods section, a fresh fruit and vegetables area, and many checkout counters.

The market features a wide variety of Indian specialty foods, although you will find items from many other cultures as well as typical household items such as paper towels. Because Indian food incorporates so many spices, the aroma of spice in the store is strong and appealing.

The store is filled with cumin, curry and chili scents that give you the desire to devour the food, especially in the extensive restaurant section.

The variety of products India Market oers is astounding. You’ll find rice, dried lentils, peas and other legumes, and drinks of all kinds. The array of meats is impressive too, from cuts of beef to goat brain to a whole three-foot fish. The selection of fresh produce is plentiful as well, including many tropical fruits, such as mangoes, jackfruit, and lychees.

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Rice is one of the world’s most universal foods, but many people are only exposed to a couple of varieties. India is a country with many varieties of rice, and India Market does not fail to represent that. India Market oers over 80 varieties of rice, including various kinds of basmati rice, lemon rice, jasmine rice, red cargo rice, black rice, and risotto rice.

Paneer is a fresh farm or homemade cheese commonly eaten in India.

Once again, you will find a great variety at India Market, over 50 kinds. Palak Paneer, a paneer dish which is made with spinach, is eaten more commonly in southern India, where most people are vegetarians.

Paneer is cooked in a thick gravy like sauce, mixed with either vegetables or meats and eaten with rice or naan, a soft Indian flatbread.

Idlis are a common food in southern India. Idlis are prepared by placing batter in a mold, which is then fried in oil. As the air inside heats up, the idli expands almost like a balloon.

Red fried onions are prepared with 2 cups of buttermilk, vegetable oil, salt, and ground pepper. Red fried onions also come in a larger size, made with large red onions separated into thicker rings.

Chilli powder is a hot-tasting spice made from ground dried red chilies, sometimes with other spices. It is commonly used in many Indian dishes.

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India’s cuisine is very diverse and is shaped by the

rice, another popular food item in south India. Dosas

history, culture and geography of the Indian subcontinent. Some general features of the Indian

are normally served with a filling of vegetables or potatoes. Masala dosas are a famous dish in India,

cuisine include the use of rich spices such as cumin, coriander, red pepper, turmeric and more. These spices flavor curried meats and vegetables which are served with rice and flatbreads like soft naan and

and countries nearby. Masala dosas are

Walking you through Indian Cuisine

crisp papadum.

filled with a mix of potato and dal (husked black lentils), fenugreek seeds, salt and oil.

This dish is extremely spicy, as are most Indian meals, but the heat can be reduced with a side of chutney made with coconut

or tomato, or with a cooling yogurt-based sauce called raita.

India has many different religions, and some religions include dietary restrictions, such as Hinduism which considers cows sacred animals not to be eaten. In the northern part of India, near the Himalayas, the meals

Because of India’s hot and humid climate, there are many types of vegetables and tropical fruits grown

are influenced by Mughlai cooking techniques, from

there, including mangoes, lychees, jackfruit, coconut,

the Mughlai empire in medieval India. There is more farmland to the south, where a lot of vegetables are

and passionfruit. Different fruit lassis and juices are popular in India. Lassis are almost like smoothies,

grown. Two main crops in the south are rice and wheat. Idli, a rice product, is commonly eaten in this

but they are made with plain yogurt, and mango pulp.

Indian cuisine is a delicious combination of spicy and

area. It is a round rice pancake eaten along with

sweet, crunchy and creamy, warm and cool.

chutney, a spicy condiment that accompanies many Indian dishes. Dosas are fermented crepes made of

In conclusion…

Shopping at India Market is a pleasure thanks to the variety of products, the friendly atmosphere and of course, the many delectable ready-made foods. You can even enjoy your purchases on the spot in the small cafe area right in the market! Customers agree: “I get all of my food here. The market’s so big. The prices are good, reasonable,” says one shopper. “I like coming to the India Market because I make a lot of Indian food at home,” says another. But as Zaki will remind you, no matter what kind of food you cook at home, you are welcome at India Market to discover the many great products. “We do not just have Indian food, we have varieties of food from all over,” he says. Find out for yourself— visit India Market today!!

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LATIN MEATS 891 Main Street, Worcester, MA 01610 * (508) 767-1110

L A T I N M E A T S

About the Market Latin Meats is located on busy Main Street in Worcester and has been in operation for two years. The shop is owned

by José, who is from Ecuador. The moment you walk into Latin Meats, your senses will pick up the aromas of rich spices and fresh meats. Towards the back of the store is a deli case and butcher counter.

Fresh cut meats and shop-made sausage are on display daily for customers to see. José cuts meat that the customer wants and sells it to them.

Many of José’s customers are Hispanic and speak in Spanish to José. The store creates a very welcoming and friendly atmosphere.

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Inside the Market Latin Meats occupies a long narrow space with a low ceiling, giving it a cozy, old-fashioned feeling. This is one of the many things that makes it different from a big supermarket. The aisles are not too wide, offering the opportunity for people to run into each other and perhaps talk to other shoppers. In a way, the tight spacing helps customers to step out of their own private worlds.

At Latin Meats, people are very friendly to each other and actually have conversations with complete strangers, unlike supermarkets where people rarely speak to someone they do not know.

The market is full of many different things including the fresh meats counter, dried goods, a selection of fruit and vegetables, drinks, and snacks. You will also find some useful household items; this market has everything from shaving cream to fresh spices from Latin America.

Background on Central American Cuisine Latin Meats represents a diverse region that stretches from Central America into South America. The weather is generally very warm there, but the landscape and climate patterns can range from tropical to arid. The cuisine will also vary depending upon which part of Latin America you are in, but there are some common features. Many of the usual dishes served in Latin America include maize (corn), cassava or manioc root, and potatoes. These foods are often paired with meats such as chicken, beef and pork; Guinea pigs are also raised and eaten as a delicacy in some countries such as Perú. Maize is a principal ingredient in Latin American cuisine. Maize is prepared by shucking the corn, then soaking the kernels in either boiled lime water or plain water.

Adding more water creates a mixture called nixtamal which is used to make tortillas, tamales and other essential Latino food items.

Soup is also popular throughout Latin America. There are over two thousand different kinds of soup! In Latin America the cuisine shows the influence of both indigenous Indian and European populations.

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Grocery Items 1. Ecuadorian Cheese In the refrigerated section of the store you will find Ecuadorian Cheese (Quesito Ecuatoriano).

The cheese is white, soft, and refreshingly cold.

2. Mexican Spices These dried peppers are extremely spicy. They are more for cooking than eating raw, but they are still edible. They add flavor to many Latin American dishes.

3. Tortilla Chips When you look at these tortilla chips, you will be surprised how big they actually are. The chips are made of corn and are very tasty. Each chip is considered a full serving size, and one chip is bigger than the palm of a hand. One chip is the perfect size for a satisfying snack.

They are delicious.

4. Sardinas

Sardinas are a popular item among the canned goods on the grocery shelf at Latin Meats. The bright red can with a mermaid on it (la sirena) catches your eye and makes you want to buy.

These little fish won’t disappoint!

5. Fruit and Vegetable Section These fruits and vegetables are all in one section of the store. You will find plantains, bananas, yams, and more. This section adds a pop of color to the store and makes it even more welcoming.

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Ready-To-Eat Items 1. Dulce de Guayaba: Guava Pulp You might expect the Guava pulp to be a jam-like substance, but it is not. The guava pulp is almost solid, but can still be spread. When you mix it with cheese it creates a delicious flavor that makes you want to return to the market to get more!

2. Refresco: Goya Fruit Punch Soda This Fanta drink is a carbonated fruit punch drink. José told us that this drink is shipped from Latin America and it's very delicious. It came in a tall glass bottle that had Spanish and English words on the wrapper. It is worth it to go to the market just to get these Latin American drinks.

3. Refresco: Goya Pineapple Soda This Goya drink is a carbonated soda. It is just like the Refresco fruit punch drink, but has a different flavor. It is bright yellow, sweet, and tastes like pineapple.

A Sweet Latin American Recipe for You to Try: Tres Leches (Three Milk) Cake Ingredients for Cake: 1 1/2 c. flour; 1 tsp. baking powder; 1/2 c. unsalted butter; 1 c. white sugar; 5 eggs; 1/2 tsp. vanilla extract; 2 c. whole milk; 1 (14 oz). can of sweetened condensed milk; 1 (10 oz.) can of evaporated milk; Ingredients For Topping: 1 1/2 c. heavy whipping cream; 1 c. white sugar; 1 tsp. vanilla extract Directions: Preheat oven to 350 degrees F. Grease and flour one 9 x 13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan. Bake for 30 minutes. Pierce cake several times with a fork. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure to keep cake refrigerated. Enjoy!

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MONROVIA MARKET 118 Water Street, Worcester, MA, 01604

(508) 579-4803 We invite you to visit Monrovia African Market, near Kelly Square in Worcester. This market has been open for seven years. The owner, Peter, has a welcoming nature that shines through in his actions. The smile on his face never disappears, and he will explain all his foods in detail. From his enthusiastic nature, you can tell he takes great pride in his store.

When first walk in, you will notice the beautiful decorations on a shelf, black masks and little trinkets. The shelves lining the perimeter of the market are bursting with jars of flour, small cardboard boxes with snacks, and clear containers of vibrant red spices. Stacked silver pots and pans sit at the tops of these shelves. Turning around the corner, you will observe the freezers lining the wall with fish that are of all different sizes: there are some fish that are stick-like and some that are flat. You will smell the pungent fish as well as lots of fragrant spices.

After talking to Peter you will learn that a variety of people from different backgrounds visit his shop, and that is part of the reason he sells a variety of foods. His inventory comes mainly from Ghana and Liberia, but some ingredients come from Spanish countries and areas of the Caribbean as well.

Peter will tell you, “I made this store because I like seeing people of different nationalities. It brings people together.�

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What’s offered at Monrovia Market?

The food at Monrovia Market is rich and flavorful. You will find a nice balance among the shop’s offerings; for example, the dried plantains balance salty and sweet. All the foods are unique, and you will enjoy the chance to experience and understand African culture through its food traditions.

You will taste ingredients that you have had before, but they will be used differently. For example, you may be used to having cinnamon as an underlying flavor in cakes and pies, but with the adarkwa, (a savory, spicy snack made with corn), cinnamon is the strongest flavor you will taste .

1) Dried Plantains-- These are a favorite! They are nice and crunchy, and a satisfying snack. The plantains are different shades of brown-yellow and are soft in your mouth yet hard when biting them. Similar to bananas, they have a subtle undertone of sweetness.

2) Ghana Chocolate: This chocolate comes in a bar divided into little blocks, similar to Hershey’s chocolate.

In taste, though, it is very different. It tastes like chocolate, but the flavor is not too strong. It is a light shade of brown, and it is chalky in texture.

3) Chips-- These chips are delicious, and they look and taste like biscuits.

They taste like sesame seeds, and are pleasantly buttery. They are soft in your mouth, but with a crunch to them; they are broken up into little bite sized pieces.

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One of the main items sold at Monrovia African Market is dried and smoked fish. It is a common dish of Liberia and is popular in other parts of Africa too. Yams are known as the comfort food of Africa. Yams can be equated with potatoes, and are used in many dishes. Another item you will see are cassava leaves, which Peter will tell you are popular with people of the Ivory Coast. They are eaten with porridge or rice, and are stored in a freezer at the market. One essential ingredient used in Ghana and Liberia is powdered spice. Powdered spices help boost the flavor in meals like soup. One of these is powdered pepper, and it is used in shito (a pepper based sauce), stew, and soup. It brings a unique flavor to the dish being made. 

Background on Liberian Culture and Cuisine Some of the native dishes in Liberia incorporate palava sauce (a type of stew) and jollof rice (a flavorful rice dish with meats and vegetables). Palava sauces are popular in Liberia and are made with either meats, palm oil, or edible leaves. Liberia is home to some of Africa’s most impressive forests, and in those forests are fruit trees with a wide array of fruits including rich citruses, the kelly green alligator apples, papaya, luscious mangoes, and avocado. The number of chickens in Liberia outnumbers the number of citizens; there is also an abundance of goats and sheep, but not enough to supply the people with enough protein in their diets. Rice is eaten more than any other starch, usually twice a day. Many Liberians grow their own rice, along with cassava (a starchy root).

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Rice Bread: A Signature Recipe from Liberia Ingredients 2 cups rice, cooked and mashed 3 tablespoons sugar 4 teaspoons baking powder ½ teaspoon salt 1½ bananas, mashed 2 eggs 1½ cups milk 1 cup oil

Procedure Mix together rice, sugar, baking powder, and salt.

Add bananas, eggs, milk, and oil.

Bake in a greased 9- by 12-inch pan at 375°F for 45 minutes.

Our short experience at the Monrovia Market began to enlighten our minds and expand our palates. The market has an overall friendly atmosphere, and we would highly recommend visiting Monrovia African Market in Worcester, Massachusetts!

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NEPAL BAZZAR 98A Belmont Street, Worcester MA 01605 (774) 420-2146

The Nepal Bazzar is a small market specializing in Nepalese food, clothing, trinkets, and other interesting items. It is located on Belmont Street in Worcester, just across from UMass Memorial Hospital. The Nepal Bazzar is a family owned market. The shop has been open for just under a year and is beginning to build a customer base of people living in the neighborhood including other Nepalis. Upon entering the market, the first thing you experience is the aroma of many different types of spices. Spices, such as masala, fill the air throughout. The store itself is not very large but there is a vast variety of products. The small shop is divided into many different rows which are full of different products ranging from spices to mango-flavored drinks. You don’t know what you’re going to see around each corner, from cosmetics to spices, from food to silver and bronze decorative items.

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Ready-To-Eat Items

A favorite snack item to try is “India’s Magic Masala” Lays chips.

These chips are like no other and have a very distinct taste. They are covered with different spices, giving each chip an orange color and a flavor to be savored.

You will certainly enjoy mango juice in a juice box, called “Frooti.” It is an orange-ish color and tastes and smells of fresh squeezed mangos.

You’ll love Desi Shakkar Para, a cookie snack covered with sugar.

The cookie is shaped into a little twisted roll and baked into a crunchy treat. Delicious!

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Lemon pickle in oil is exactly what it sounds like— lemon pickle in oil. It can be found in a green and yellow can with the item name written in English, Arabic, and French. Pickled items are used frequently as a side dish in Nepal.

At the back of the store next to the fruits and dairy products, you will find a multitude of traditional Nepali clothes, shoes, and linens. Many different colors and designs are on display, along with traditional prints and embroidery.

Jaggery Squares have a very distinct taste which will give you a true idea on what the residents of Nepal eat. Not only are the jaggery squares tasty they are also very good for you. This is used a lot in Nepali cooking.

In addition to clothing, the Nepal Bazzar offers a selection of figurines. Most of the statues are of idols and deities and come in different sizes. Many of these figures are golden to show their importance.

There are other decorative items for the home as well. There is an array of pots which come in a variety of sizes, shapes, and colors. They are made of copper and brass and come with a special cleaning solution called Pitambari.

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Regional Cuisine in Nepal

Nepal is a small mountainous country, bordered on the north by China and to the south by India.  These neighbors have influenced the cuisine of Nepal where two of the most popular meals are Dal Bhat, a rice and lentil dish which originated in India, and Thukba, a noodle soup that descended from Chinese and Tibetan food traditions. Some of the typical ingredients of Nepali cuisine include lentils, potatoes tomatoes, cumin, coriander, chilies, peppers, garlic and mustard oil. Overall, the Nepali diet is low in fat, consisting of lean meats, vegetables, pickled foods, and even cold salads. Yoghurt, or dahi, is consumed in large quantity as a cooling element alongside spiced foods, and also as a main ingredient in desserts and the yogurt drinks called Lassis.

A Signature Recipe from Nepal: Dal Bhat DalBhat Method 1. Wash lentils and soak for an hour or more.

2. Heat oil in a heavy-bottomed saucepan and fry onion until golden brown.

DalBhat ingredients: 1 c green/brown lentils

2 T oil (try coconut oil as it has a high

3. Add drained lentils, garlic, ginger, turmeric and salt and stir to combine.

heat point)

1 onion, diced

4. Pour liquid over lentils and cook over a medium-low heat until lentils are soft and the mixture is like a thick soup.

3 cloves garlic, crushed

2 cm piece of ginger, crushed

1/2 t turmeric

5. Serve lentils over rice, or as its own soup.

1/2 t salt, according to taste

4 c liquid, e.g. chicken stock, vegetable stock or water

http://www.cravingfresh.com

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PALMA’S BAKERY AND CAFÉ

3 Rice Sq, Worcester, MA 01604 · (508) 798-9942 As soon as you open the doors to Palma’s Bakery & Café, the warm aroma of freshly made bread welcomes you. This smell has greeted customers for over 37 years. Palma’s originally was owned by a southern Italian couple, Palma and her husband, which is how the bakery got its name. After Palma passed away, her husband sold the market to Monika Durmillari and her son Irli. They decided that it would be more meaningful to keep the original name, Palma’s.

“Everyone is so welcoming here,” says a customer when asked about their favorite part of this market. “It has a really homey feel to it.”

Many of the customers who shop here are repeat customers and have been coming here for more than ten years.

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Monika, the owner of Palma’s Bakery and Café, knows just about everyone who comes in and their orders.

“I value all of my customers. That’s what I love most about this job,” she says. “I used to work in business, and that wasn’t the job for me. It wasn’t personal.”

When you first walk into the market, there is an olive bar where olives are marinated in wine and beer. Also in that area are a deli section and a pastry case. After you’ve gotten your food, you can walk over to the right side of Palma’s, the Café side, and get a nice hot cup of coffee or tea and enjoy your delicacies.

(From right to left) The owners, Monika and her son Irli.

A few traditional Italian items you can buy at the market are pasta, canned ham, maraschino cherries, and Italian sodas.

You’ll also find specialty olive oils and vinegar, as well as cheeses, deli meats, and baked goods.

Be sure to try some of the pastries such as cannolis, cream puffs, and pizzelles. The cannolis, Palma’s second biggest seller, are overflowing with a delicious creamy filling. The light crunchy shell is sprinkled with powdered sugar, and they are very delicate and easy to eat.

You will also enjoy the cream puffs. The cream puffs are gigantic and contain a significant amount of filling. They are extremely tall and very wide, dipped in chocolate, and when you take a bite of one it is like you are biting into heaven.

Finally, the pizzelles. They are thin and break easily, so be careful of crumbs when eating them. They have a sweeter taste to them, and are dipped in chocolate, making them a delicacy. They have a nice tan color, with a waffle print on the top.

The best seller at Palma’s is the tarallis. Palma’s bakers hand-make the tarallis every day by mixing the dough, cutting them, rolling them into long strands, boiling them, and then baking them (see recipe below).

Overall, Palma’s Bakery & Café is a very friendly market with enough offerings to make it your primary market for your grocery needs.

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Signature Recipe: TARALLIS INGREDIENTS

PROCEDURE

1 (.25 ounce) package active dry yeast

In a small bowl, dissolve yeast in water. Let stand for 5 minutes.

1 1/2 cups water

In a large bowl combine butter or margarine, sugar, salt, and egg. Add yeast mixture and 1/2 of the flour and mix until no lumps are left. Stir in the remaining flour and the seeds. Mix in additional water as needed to make a sti dough.

1/4 cup margarine

1 1/2 tablespoons white sugar

1 tablespoon salt

1 egg

Turn dough out onto a lightly floured surface.

Knead well. Place dough in a lightly oiled bowl, and turn once to coat surface. Cover with a damp cloth and place in a warm spot to rise for about 1 1/2 hours.

5 pounds all-purpose flour, divided

1/2 cup fennel seed

1/4 cup water (optional) 

Roll dough into short ropes about 1/2 inch thick. Join ends to form donut shape. Set aside to rise for a few minutes.

Preheat oven to 350 degrees F (175 degrees C).

Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper.

Bake at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.

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Some thoughts on Italian Cuisine Italian cooking has always been influenced by diverse groups of people and places around the world. For example, pasta, which is considered the most typical Italian food, was brought from China by Marco Polo. Explorers of the “new world” brought back tomatoes and peppers which are now considered essential elements in Italian cuisine. Palma’s Bakery and Café offers these Italian specialties, though the Durmillari family who are the current owners happen to be of Albanian descent. Looking at a map, the two countries of Albania and Italy are not far apart geographically, separated only by the Adriatic Sea. Over time and for many different reasons, Albanians and Italians have overlapped with each other.

Even though Albanian cuisine doesn’t have a great deal in common with Italian cuisine, there are many Albanians who have made their lives in America running restaurants and cafes

that specialize in Italian food. People like the customers at Palma’s Cafe and Bakery get the benefit. They experience Italian foods and baked items in a delightful setting. Italian cooking is simple. There are no elaborate sauces, and sauce is used in small amounts. It is said that the secret to Italian cooking is satori e saperi, which suggests it is best to “do little to fresh ingredients.” Many dishes in Italian cuisine are associated with different parts of the country. But a common theme is that in Italian homes, dinner is always the main event and focus of celebrations. It is a long, leisurely affair with many different courses. Some traditional holiday favorites are fish on Christmas Eve, Bologna tortellini on Christmas Day, and papassine treats made with dried fruit on Easter and All Saints Day

Enjoy the collage of Italian foods and flavors at Palma’s Bakery and Café— you won’t be sorry!

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PINOY REPUBLIC A Filipino Market in the Heart of New England…

Pinoy Republic is a traditional Filipino market located in the Quinsigamond Village borough of Worcester, MA. Situated in a strip mall, this market is quaint and family-owned. Having only been established approximately one year ago, it has already grown in popularity among New England’s Filipino community. This is due in part to it wide selection of merchandise and its welcoming proprietors.

Upon entering, one is immediately greeted with the sights and smells of the Filipino culture. Three aisles define the interior with colorful delicacies piled high on each of the corresponding shelves. Within the aisles, one can find a

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Looking down one of Pinoy Republic’s aisles. This market is located at 545 Southwest Cutoff #3 Worcester, MA 01607.

Open Thursday thru Sunday, its hours are 10:00 AM to 6:00 PM. Tel: (508) 890-8600

vast selection of condiments, snacks, and packaged foods. In the leftmost aisle, as you enter the market, you will find spices, herbs, and condiments that were influenced by the cultural traditions of other nations. In the center aisle, you will encounter pancit (noodles), candy, and different forms of snacks stocked left and right.

In the final and rightmost aisle, you will find fish and poultry as well as rices and grains.

Most of the spices that are available for purchase at Pinoy Republic have their origins in the cuisines of fellow Asian nations including China and Malaysia. In Filipino cuisine, these spices are used to supplement dishes comprised primarily of other ingredients.

Some of the condiments available at this market include fish sauce and banana ketchup. Fish sauce is said to be an acquired taste—with its distinctive tang—and exists as a staple of Filipino cuisine. Banana ketchup is a tasty alternative to tomato ketchup. This is a red condiment whose ingredients include pureed bananas and sugar.

The most popular item sold at this market is pancit, noodles stored in packages of various shapes and sizes. It is said that long noodles correspond to a lengthy life, which is the reason they are often savored for special occasions. In addition to pancit, more traditional European spaghetti is also available.

“I will travel just to buy the stuff that I grew up with. It brings you closer to your culture.”

-PROPRIETOR

As fishing is a major contributor to the economy of the Philippines, it makes perfect sense that fish are prevalent in the nation’s cuisine. Accordingly, a wide variety of freezedried fish can be acquired at this market. The merchandise ranges from fillets to whole fish.

The day we visited the market, we had the opportunity to purchase and try a few small items. These included Shrimp Snacks, chicken spring rolls, and Ube: Purple Yam Candy. The Shrimp

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A large yellow and blue sign beckons customers to enter the market.

Above is an image of the items that we brought back from the market. From left to right they are, banana ketchup, banana candy, Ube: Purple

Snacks, shaped like a traditional potato chip, taste like fried shrimp with a light and airy texture. The spring rolls possess a crunchy exterior and a soft interior. Within the external shell, you will discover a smooth paste with a soft chicken flavor. Purple Yam Candy comes in a box with each piece individually wrapped in plastic. Upon biting a piece, one notices that it is hard and tastes like a tart, uncooked potato.

Combined with sugar, this results in an interesting flavor that may be strange to the unprepared but is still a typical— and popular— Filipino treat.

The Philippines, officially known as the Republic of the Philippines, is a vibrant nation whose cuisine is shaped by its geography as well as its historical and cultural traditions. From ancient times, through to the era of imperialism and eventual independence, various peoples have brought components of their own cuisines to bear on the archipelago.

Yam Candy, Shrimp Snacks, chicken spring rolls, and Ding Dongs.

Thousands of years ago, indigenous islanders established the foundation for future cuisine out of necessity. By taking advantage of native flora and the abundance of aquatic life, they were able to develop dishes that were rich and unique in flavor. As time went on, other peoples including the Chinese, Spaniards, and later Americans began to influence the archipelago’s existing cuisine.

They brought with them new ingredients and components, such as rice and noodles. These external influences culminated to ignite a tradition of culinary experimentation that continues to this day.

This nation’s cuisine is best described as a dynamic melting pot. Perhaps, it may even earn its place among the world’s greatest.

Pancit, as sold at this

Pinoy Republic exists as one of those rare portals into another culture.

Through its many food items and its proprietors’ hospitality, this market provides a glimpse into life in the Philippines without the need to take the long flight.

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market.

Pancit Recipe Pancit is a signature dish in Filipino cuisine. Its origins lie with the Chinese, who first brought noodles to the island nation. Since being introduced, they have become commonplace.

Ingredients

Directions

• 1 (8 ounce) package rice noodles, Bihon

In a zip-lock bag, marinate the cubed chicken with the teriyaki sauce and 2 cloves of minced garlic overnight.

• 1 lb chicken breast, cubed • 1/2 cup teriyaki sauce

The next day, in a large bowl, soak the rice noodles in warm water for 15-30 minutes, drain completely.

• 5 garlic cloves, minced • 2 cups cabbage, chopped

Drain the marinade off the chicken and discard the marinade. In a skillet, heat 1 tablespoon of oil on medium high heat and brown the chicken, drain and set aside.

• 1 cup carrot, sliced • 1 cup onion, sliced

• 5 tablespoons cooking oil

In a large pot, heat 2 tablespoons of oil on medium high heat and sauté 3 cloves of minced garlic and accent for 30 seconds.

• 5 tablespoons soy sauce

Add the carrots and stir fry for about 5 minutes.

• 1/2 cup green onion (optional)

Add the cabbage, onions, and 1 tablespoon of soy sauce and stir fry until the vegetables are tender.

• 1/16 teaspoon Accent seasoning (msg)

• lemon slice (optional)

Add the chicken to the vegetables and continue stir frying.

Now add the noodles to the pot with 1/8 cup of oil and 1/4 cup of soy sauce and mix very well.

Keep cooking and mixing until the noodles are tender and cooked thoroughly.

Serve with the green onions and/or lemon juice from the lemon slices.

Courtesy of asimplysimplelife

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Note on Research: The following (and similar) resources offered through the Gale Virtual Reference Library were used by each team as they researched the culture and regional cuisine relevant to their assigned market:

Worldmark Encyclopedia of Nations Worldmark Encyclopedia of Cultures and Daily Life Junior Worldmark Encyclopedia of Foods and Recipes of the World Junior Worldmark Encyclopedia of Physical Geography Encyclopedia of Religious Practices Encyclopedia of Food and Culture

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Worcester Academy’s mission is to instill in its students the desire to learn throughout life, to engage passionately with the world around them, and to be honorable persons of strong and resourceful character.