Recipes from Homelands

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Cuisine from Homeland seeks to collect a diversity of food culture and local ingredients from different homelands. The workshop invites multicultural participants to share their cuisine process from gathering to cooking, contributing to an archive of recipes.

Lablae, Uttaradit, Thailand

Recipe from Kiat Tassanarapan

Lablae, Uttaradit, Thailand

Recipe from Kiat Tassanarapan

Seoul, South Korea

Recipe from Jiwon Ahn & Seoyoun Yun

* Substitute mushrooms or tofu for meat.

Seoul, South Korea

Recipe from Eunsoo Jang

Dorset, UK

Recipe from Georgie & Tia Corrywright

London, UK

Recipe from Mona Camille

London, UK

Recipe from Theo Lorenz

Bangkok, THailand

Recipe from Pashnut Sricharoenphong

Tel Aviv, Israel

Recipe from Noa Segev

Translated:

3 grated dried coconuts or 2 cans of coconut milk 2 plantains 1 large sweat potato 2 cassavas (manioc) 3 Tbsp brown sugar 1-2 vanilla pods a pinch of nutmeg

Victoria, Mahé, Seychelles

Recipe from Flocel & Mona Camille

Ingredients

Instruction 1. Peel the plantains and cut them in half lengthwise and across.

2. Wash the peels and set aside.

3. Peel the sweat potato and cut in similar size wedges. Do the same for the cassavas.

4. Layout the plantain peels at the bottom of the pot to prevent the food from burning while it cooks.

5. Layer the cassava, followed by the sweat potato and finally the plantain pieces on top of each other.

6. Add the sugar, the vanilla pods, a pinch of nutmeg and the coconut milk so it covers the top plantain layer.

7. Cook for about 45-60 minutes at low heat until the vegetables/ fruits are soft (test by poking with a fork!).

8. Let the Ladobe sit for a while before serving to allow aromas to develop. Enjoy warm on its own or as a side with other savoury food!

Write your home recipe here!

Take some photos of your cooking and share to...

https://cuisinefromsonicland.com/cuisine-from-homeland

Credits AAIS Tutors Programme Director: Theo Lorenz Programme R&D: Tanja Siems Studio Master: David McAlmont Curation: Andreia Garcia, Noa Segev, Hila Shemer Production: Argyris Angeli, Mona Camille, Kyriaki Nasioula Video & Dramaturgy: Heiko Kalmbach Audio-visual: Joel Newman Choreography: Malgorzata Dzierzon, Patricia Okenwa, Renaud Wiser Music: Andrew Dean Foraging Homeland Workshop Participants Cholatorn Anuntasate, Hathaiphat Panjad, Jaidwarin Thanakitcharu, Janejira Limawiratchaphong, Jeeranuch Maneekul, Jie Wang, Jom Nanakorn, Kanjanawan Kongsawat, Kanokporn Puansiri, Kexin Zhang, Mona Camille, Nattayada Bunphokaew, Nicha Chongkriangkrai, Nithirath Chaemchuen, Pachara Kongsupon, Pakasem Tongchai, Panachai Songarsa, Pashnut Sricharoenphong, Pimchanok Na Patalung, Puttikorn Kaityuttachart, Saran Maiprasert, Seoyoun Yun, Sorat Sitthidamrong, Tanapol Kositsurung, Teejutha Chomparn, Yihan Bai Cuisine from Homeland Workshop Participants Eunsoo Jang, Flocel Camille, Georgie Corrywright, Jiwon Ahn, Kiat Tassanarapan, Mona Camille, Noa Segev, Pashnut Sricharoenphong, Seoyoun Yun, Theo Lorenz, Tia Corrywright Special Thanks Text Editor: Elyssa Sykes-Smith In Kind Support Architectural Association School of Architecture Architectural Association Interprofessional Studio

This project is one of event series in Cuisine from Sonic Land, a thesis project by Patarita Tassanarapan as part of the MFA Spatial Performance & Design (AAIS) at Architecture Association School of Architecture.