Cultural Cookbook

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S E C I O V K C A L B

TS N E D U T FS O D L I U G

s t n e t n o C 4| 6| 8| 10 | 12 | 14 | 16 | 18 | 20 | 22 | 24 | 26 |

CHINA: BBQ Mushroom Wings (VE) MALAYSIA: Lempeng with Fried Sambal (VE) KOREA: Dubu-Gangjeong (V) NIGERIA: Efo Riro canada: Poutine THE NETHERLANDS: Stamppot NIGERIA: Jollof Rice (VE) NORTH AMERICA: Pumpkin Pie ENGLAND: Victoria Sponge Cake JAMAICA: Rum Cake (V) RUSSIA: Syrniki FRANCE: Tarte aux Pommes

28 | ACKNOWLEDGEMENTS

(v) Vegetarian | (VE) Vegan

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S E C I O BL A C K V N T S

E D U T S F GU ILD O

Welcome! This cookbook was put together with the hard work of the Black Voices Campaign Team and our International Officer at the University of Birmingham Guild of Students.

The purpose of the book is to showcase a variety of cultures, cuisines and learn more about the social, historical or ceremonial importance of different meals.

You'll find recipes and stories from all across the world.

! t i t e pp A n o B

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m oo r h s u M BBQ s g n i W

Evey's Story: "Never enough mushrooms for me. Never have I ever left the grocery store without mushrooms. I have this as a snack or meal quite often."

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s t n e i d e r Ing A big bowl of mushrooms (oyster mushrooms recommended) cornflour veg oil salt or soy sauce cumin powder sugar garlic granules chilli powder and flakes (optional)

1. Preheat oven to 220°C or air fryer to 200°C.

2. Tear the washed mushrooms into strips and place in a bowl. According to your taste, add all the seasonings and a drizzle of veg oil, add some cornflour to lightly coat the mushrooms. Mix well.

Tip: Flavour mainly comes from the great match of mushrooms' umami aroma and cumin powder.

3. Place on a tin-foiled baking tray (doesn't

matter if they touch each other as long as they're not piled up like a hill), put into the oven and cook for 20 minutes roughly.

For air fryer, fry for 10 minutes, shake well and fry for another 10 minutes. Adjust time if needed based on your judgement.

Mushrooms should be crunchy and crispy on edges, only some softness in the centre.

Enjoy!

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g n e Lemp

l a b m a S d e i r F wi t h Aisyah's Story: "...this dish is known to every Malaysian but it has its own distinguishing story in every single household... we probably cook this dish when we want a simple breakfast or when we are lazy."

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s t n e i d e r Ing for the Fried chilli paste: 1 large onion a handful of dried chillis, soaked 2 bird-eye chillis, soaked (optional) 3 cloves of garlic 1/2 tsp tamarind paste (or lemon juice) (optional) 4 tbsp oil 1 tsp of salt pinch of sugar for the crepe: 1 cup flour 1 cup warm water pinch of salt

fried chilli paste

1. Process all the ingredients until it becomes a smooth paste, adding some oil along the way to bind the ingredients together.

2. Heat oil and add the paste into the wok. Stir fry until the paste starts to turn a deeper red, for about 10 minutes.

3. Add tamarind paste, salt and sugar. Cook for another 20 minutes, stirring constantly. By this time, the oil should be separated from the chilli.

4. Add 3-5 tablespoons of water depending on your preferred consistency.

5. Lastly, add sliced onion for a couple minutes before you turn off the heat.

crepe

1. Mix everything in a large bowl. Make sure it has a crepe-like consistency.

2. Heat 1 tbsp of oil in a non-stick frying pan.

3. Pour a ladleful of batter and cook until golden.

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g n o e j g n a g u b u D Adapted from Maangchi's recipe

) u f o T y h c n u r C & (Sweet

Evey's Story: "My housemates and I were all feeling too much of the bitterness and despair from lockdown and we decided to have house dinner biweekly trying to cook foreign cuisine. This dish got the highest vote to be the tastiest and easiest one.

We are from three different cultures."

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s t n e i d e r Ing (serves 3-4) 450G Tofu Cornflour 2 cups Vegetable oil 1/4 cup Ketchup 1/4 cup Honey 3 tbsp gochujang (Korean hot pepper paste)

1. Prep: Get a bowl and pour some cornflour

into it, not too much to reduce waste— you can always add more later. Set aside.

Prepare a container for fried tofu later, a plate with kitchen towel OR a strainer above a serving bowl.

Mix ketchup, honey and Korean hot pepper paste together in a clean bowl. Set aside.

Sauce:

2. Pour the vegetable oil into a deep, non-stick pan and put it on medium to high heat.

3. Cut tofu into bite-size cubes. Fully coat a

few of them with cornflour by gently flipping them in the bowl. Repeat for all tofu cubes.

4. Carefully add the tofu cubes one at a time

into the pan. Do two batches if needed as the cubes need some space from each other.

Cook until golden. Transfer to the container prepared earlier to drain the oil.

5. Once all tofu cubes have been fried once, serving recommendations: rice plum-flavoured soju

toss in the pan to fry again until all cubes are golden brown. Transfer to the container and drain the oil. Empty the oil from the pan.

6. Heat the premixed sauce in the pan until it

bubbles. Add all tofu cubes and keep flipping until they’re fully coated with the sauce.

Serve with any rice and optional: plumflavoured soju. Enjoy!

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o r i R Efo ) p u o S e l b (Vegeta

Oluwabusola's Story: "Growing up, this dish formed part of my family's Christmas tradition...

Occasionally, my family prepared excess in order to share with my neighbours who in turn share whatever meal they've prepared with us - it is such a lovely communal tradition bringing everyone together."

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Efo Riro is commonly eaten by Yoruba people who reside in the South-West region of Nigeria.

It is a rich dish served alongside local swallows such as pounded yam or with boiled yam, boiled plantain, rice, etc. It can be eaten as a regular family dish or served in honour of an important guest visiting a family. It is also included as part of the menu for important occasions like wedding or naming ceremonies due to the importance attached to the meal.

s t n e i d e r Ing

1.

a bunch of vegetables

3. Season the beef in a pan and bring to boil

(e.g. Ugwu leaves, Pumpkin leaves or Waterleaf)

1 cup Palm oil* Peppers (Red bell pepper,

scotch bonnet and chilli)

1 Onion bulb 2 tbsp Locust beans* 1kg Beef 2 pieces Smoked fish* 3-4 tbsp Crayfish* 2 Chicken seasoning cubes Salt serving recommedations: boiled rice yam (can be found at the university superstore)

potatoes *can be found at remmisson ventures

Roughly blend the peppers with half bulb of onion and set aside.

2. Pick and slice the vegetables. Wash them over running water, squeeze out excess water and set aside.

for 20 minutes or till tender then set aside.

4. Clean and de-bone the fish and set aside.

5. Heat a pan under medium heat and add

palm oil (a cup, depending on the quantity of blended peppers). Heat the oil to bleach for 5-7 minutes, then add diced onions.

6. Stir the onions for 3 minutes, then add the

locust beans and crayfish powder to fry for another 3 minutes (stir to prevent burning).

7. Add the roughly blended peppers and fry for 10 minutes.

8. Add the boiled beef and stir to cook in stew for another 7 minutes.

9. Add seasoning cubes and salt to taste.

10. Add the fish to the stew and leave to simmer for an extra 5 minutes.

11. Add and stir-in washed vegetables to the stew and allow to steam for 5-7minutes (stir frequently).

12. Serve with boiled rice, yam or potatoes.

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e n i t u o P IZZY says: "You can find variations of poutine all over Canada, but the best poutine is made in Quebec, its birthplace."

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s t n e i d e r Ing French fries homemade gravy cheese curds (Mozzarella and provolone could be good replacements.)

1. Fry or bake the fries until they are crispy.

2. Line the fries on a baking sheet and sprinkle the cheese curds on top.

3. Bake for 15-20 minutes until the cheese is just melted.

4. Whilst the cheese-topped fries are baking, prepare your gravy.

5. Drizzle the gravy over the fries and serve immediately!

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t o pp m a t S

lisa's Story: "Dutch Stamppot is known as the comfort food of the Netherlands. There are many different varieties, with all families having recipes of their own and the incorporation of new ingredients, such as 'Mashpot Hawaiian' (inspired

by Hawaiian pizza)."

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The origins of stamppot (mash pot) can be traced back to the 15th century.

Once the Siege of Leiden was lifted in the Eighty Years’ War and the Spanish troops left, the people of Leiden supposedly found a mash of parsnip, carrots and onion in the abandoned camps. Over the years this became a recipe loved by the Dutch and adjusted to include potato instead of parsnips.

s t n e i d e r Ing

1. Peel the potatoes and cut into 2cm cubes.

2. Add the kale in a big pan and add the

1kg potatoes 600g kale 25g unsalted butter 1 tbsP vinegar Additional Ingredients: Traditional smoked dutch sausage* Gravy

3. Start preparing the sausage according to the

*This specific smoked dutch sausage can be found in HEMA - Grand Central. It can also be replaced with any other kind of sausage.

potatoes on top, add water to just below where the potatoes end. Bring to a boil and let simmer on medium-high heat. instructions. Once done, keep warm

4. Let the potatoes and kale simmer for about 20 minutes, drain, but save the water.

5. Mash the potatoes and kale together to a

semi-chunky consistency, nothing as smooth as mashed potato.

6. Add in vinegar and butter until the butter

has melted. Stir in the cooking water until the desired thickness. Then flavour with salt and pepper to taste.

7. Add sausage/gravy as desired and enjoy.

In the 20th century, this recipe gained popularity during harvest season as it was seen as a nutrious meal to provide the harvesters with sufficient energy to finish the work required. From then onwards, the recipe was adjusted to incorporate seasonal vegetables so it could be eaten all year round.

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f o ll o J e c i R Kemi says: "Jollof Rice is most commonly eaten with chicken and plantain. Salad and coleslaw are also great additions."

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Jollof rice is not exclusive to Nigeria, it’s actually eaten across West Africa. It was thought to have originated in the ancient Wolof or Jolof Empire in the 14th16th Century. Geographically we now know these areas to be Senegal, the Gambia and Mauritania. The dish spread across West Africa and the world during the colonial era and recipes such as jambalaya, which is popular in Southern America, is thought to be influenced by jollof rice.

s t n e i d e r Ing

1. Combine chopped tomatoes, scotch bonnet

1 can Chopped Tomatoes 2 Red point peppers 1 bell pepper 3 cloves of garlic 3 red onions + ½ chopped red onion Half a scotch bonnet

2. Heat three tablespoons of vegetable oil

(or a whole one if you like spice)

1 TSP Thyme (fresh or dried) 1 tSP curry powder 1 tsp cayenne 1 tsp garlic powder 2 bay leaves 1 tsp jollof seasoning* black pepper Maggi stock cubes* for stock water (500g) 2 tbsp Tomato puree 445g Rice

pepper, bell peppers, garlic cloves and onions in a blender with just enough water to cover the ingredients. This will be the purée that the rice will eventually stew in. over medium heat.

3. Add in chopped red onion, two tablespoons

of tomato paste, thyme, bay leaves, garlic powder, jollof seasoning, curry powder, ground cayenne and black pepper. Wait until the onions become brown and soft / spices smell aromatic then add in the purée.

4. Allow the purée to cook until the water has largely evaporated, and a stew remains.

5. Add in the rice with just enough stock

water to cover the rice and stew. Bring it to a boil then reduce the heat to low.

6. Cover pot and cook until rice is al dente.

Check it after 30 minutes — if there is too much water, take off the lid and allow the water to evaporate. If the rice seems too al dente/dry add stock water bit by bit until it becomes fully cooked.

*these ingredients can be found at the University Superstore

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e i P n i k p m u P Christina says: "Pumpkin Pie is a lovely, warm dish, especially during Autumn and Winter. it's often eaten at thanksgiving celebrations."

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s t n e i d e r Ing 1 Sweet Pastry Case 1 can Pumpkin Puree* 1 can Evaporated Milk 50g granulated sugar 1/2 tsp salt 1tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground ginger 1/8 tsp ground cloves 2 large eggs

1. Pre-heat the oven to 190°C. 2. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.

3. Beat eggs in a large bowl.

4. Stir in the pumpkin puree and the sugarspice mixture with the eggs.

5. Pour the mixture into the pie shell until ¾ of the way full.

6. Bake the pie for 50-60 minutes until the

centre is almost set. After 25 minutes of baking cover the edges of the pie crust with foil / pie crust shield to avoid burning. From 50 minutes make sure to check the pie at 5 minute intervals.

7. Once done, transfer the pie to a wire rack and allow it to cool.

*Typically found in tesco/waitrose in the American Foods section

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e g n o p S a i r o t c i V Cake

Victoria Sponge Cake was named after Queen Victoria, who used to enjoy the sponge cake with a cup of tea.

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s t n e i d e r Ing

1. Pre-heat oven to 190°C. Line two sandwich

200g softened butter 4 eggs, beaten 200g self-raising flour 1 tsp baking powder 2 tbsp milk

3. Sift the flour into the bowl then slowly add

filling: 100g butter, softened 140g icing sugar, sifted drop vanilla extract (optional) half a 340g jar good-quality strawberry jam Any fruit for decoration

tins with baking paper.

2. Beat the sugar and butter until smooth and fluffy.

the beaten egg mixture with the milk until fully incorporated into the sugar and butter.

Add baking powder and mix again.

4. Divide the mixture between the tins and smooth out the surface.

5. Bake for about 20 mins until the cake springs back when pressed.

6. Leave the cakes to cool.

7. To make the filling, beat the 100g softened

butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

8. Spread the buttercream over the bottom

of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

9. For decoration add any leftover

buttercream to the top with additional decorative fruits!

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n a c i a m a J e k a C Rum ) n o i t i d E o t (Ke

Sharlz's Story: "Rum cake is normally eaten anytime family get together and can be baked by family members for someone's birthday. Luckily, my grandma is my family's designated cake baker and helped me out with this recipe."

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1. Mix sweetener with butter until all is

s t n e i d e r Ing

clumsily mixed and then add eggs. Beat until it’s all together, consistency depends on sweetener. (Mine was still very clumpy).

2. Add both flours and xantham gum with

350g Almond Flour Coconut Flour*

baking powder. All clumps from step 1 should mix with flours.

3. Add all spices and mix together. Add vanilla

- a 1/5 of however much almond flour you use because it doesn't act like flour but tastes good

and a shot of rum to help mix together.

4. Add another shot of rum. If it’s too dry,

add another shot of rum. Repeat until the texture is smooth.

2 tsp Xantham gum* 4 eggs a bar of Butter Rum - as much as you like Sweetener of choice

5. Place mixture into tin and pour some more rum on top.

- to taste

1 tbsp Baking Powder Cinnamon - however much you like

Nutmeg

- same as above

3 tsp Mixed Spice *can be found at the

university superstore

sharlz says: "Admittedly, this cake would normally have browning and fruits that had been soaked in rum...however due to my dietary restrictions and my bad memory, it's a remixed version. Instead, I just added rum to the mixture since there's no carbs in spirits."

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i k i Syrn

) s e k a c n a P e s ee (Ch Svetlana's Story: "I made syrniki twice for this contest.

When I chose the ingredients for the first portion, I decided to buy [a different] kinda jam for serving...

I bought mango chutney!...Luckily, I tried it before serving and the first portion of syrniki was good."

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s t n e i d e r Ing

1. Beat egg and white sugar together in a bowl

400g cottage cheese 1 egg 3 tbsp white sugar 5 tbsp allpurpose flour oil for frying

3. Divide and form dough into discs.

4. Heat oil in skillet over medium-low heat.

5. Add the syrniki; fry until browned,

until smooth.

2. Whisk in quark cheese, flour and mix them all together.

approximately 1-2 minutes per side.

6. Decorate with berries and add some golden or marple syrup (optinal, but will taste better). Enjoy!

svetlana says: "Syrniki is a traditional russian meal. It's hard to say who invented it, all we know is that cottage cheese was discovered and after that russian people started to add it to many dishes.

Nowadays it's one of the favourite russian dishes because of its sweet taste and ease of cooking."

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e t r a T s e mm o P aux

The Tarte aux Pommes can be traced back to England in the Middle Ages.

However, it was popularised in Normandy with a flaky puff pastry.

The most recent variation of the recipe is with a thin crust pastry. In France, depending on the region, you can find different variations of the tarte aux pommes!

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s t n e i d e r Ing

1. Pre-heat the oven at 200°C. 2. Mix together the flour and butter, with a

200g flour 100g butter, cut into small pieces 1 pinch of salt 1 tbsp sugar 1 tbsp brown sugar and cinnamon powder 6 Green Apples Cinnamon Stick Vanilla Apricot Glaze

3. While you leave the pastry dough to rest,

pinch of salt and 1 tablespoon of sugar and a bit of water to bring the dough together.

Leave to rest for 20 minutes. make the apple compote. Peel the skin off three green apples and cut into small pieces. Add a bit of water, sugar, a lidful of vanilla essence and/or cinnamon stick and leave over a low heat until the apples are the consistency of puree. Leave this to cool.

4. Slice the remaining three apples finely so you can layer them on top of the puree.

5. Once the puree has cooled, roll out your pastry dough and fit to a pie tin. Add the puree, then layer the apple slices in a circular formation.

6. Sprinkle over the brown sugar and

cinnamon powder. If you have remaining butter you can add small slices over the apple layers for extra browning.

7. Leave to cook for 30-45 minutes until the apples are browned and the crust looks golden.

8. Optional: spread a thin layer of apricot glaze on top for a shiny effect.

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s t n e m e g d e l w o n k c A

project coordinator: Kemi Fadahunsi Student Voice Assistants: Natasha Okoye Jasmine Sandhar International Officer: Wei Lun Chen Society Contributors: The Caribbean Union

Individual Contributors: Aisyah Badrul Azmi Oluwabusola Fadipe Svetlana Glazunova Sharla Peters Lisa Pleijzier evey qui Israel Tamale Christina Valentine

LOCATION OF SPECIALIST STORES: - HEMA, Grand Central, new street station, B2 4QA - University Superstore, 580-582 Bristol Rd, B29 6BE - REMMISON VENTURES Afro-Caribbean Foodstore, Birmingham Bullring Rag Market, B5 4RB