After my sister married and started cooking for two, she was keen to expand her repertoire and inspired me to look beyond my standard evening fare of salads or\u00a0sandwiches.<\/p>\n
The ONE office is full of people who love to experience different cultures. So I asked\u00a0my colleagues for some suggestions and now realize\u00a0cooking<\/strong> African-inspired recipes is an easy way to spice up the kitchen and a fun way to explore other cultures<\/strong>!<\/p>\n Here are some of the staff\u2019s top picks. If you try one,\u00a0share a pic with @ONECampaign on Instagram or Twitter!<\/strong><\/p>\n Champo calls this her \u201ccomfort food.\u201d While some people turn to \u00a0mashed potatoes or ice cream, Champo makes oxtail stew<\/strong>, something she says is both\u00a0absolutely delicious and incredibly simple! \u00a0And yes, if you were wondering, it really is made from tails, though generally from cows.<\/p>\n Oxtail is not only a comfort food due to its rich, savory taste<\/strong>; it also reminds Champo of her\u00a0roots in Zambia, where she used to eat this dish regularly. \u00a0Click here for the recipe for Champo\u2019s oxtail.<\/a><\/p>\n You may not know this, but Durban, South Africa is the largest Indian city outside of India! <\/strong>Juliet found this out when she studied there, which\u00a0you can read more about on her blogs\u00a0here<\/a>,\u00a0here<\/a>\u00a0and here. Many South African\u00a0dishes are Indian inspired \u2013 but they are still very different from \u201cIndia Indian\u201d food (as the locals like to say). About this recipe, Juliet says,\u00a0\u201calmost every meat dish used curry powder, but it was unlike any traditional Indian food I\u2019ve ever had.\u201d<\/strong><\/p>\n Served along with the curry was Juliet\u2019s favorite food \u2013 a steamed bread known as ujeqe in Zulu<\/strong>.\u00a0Click here for the recipe for Juliet\u2019s chicken curry and ujeqe<\/a>\u00a0(although\u00a0was scribbled down after watching her\u00a0host family cook so everything is sort of estimated!)<\/p>\n Despite growing up in the US, Mercy still loves the\u00a0diverse culture and food of her birth country, Nigeria. However, Mercy says there are a few common staples at any Nigerian gathering. \u201cI love most Nigerian food but one of my favorites is moin moin, in part because it\u2019s not too hard to make!\u201d<\/strong><\/p>\n Pronounced \u201cmoi moi\u201d, this Nigerian steamed bean dish is generally made with black eyed peas or brown peas and spices.You start by soaking the beans in water overnight.\u00a0Mercy says she likes to add\u00a0corned beef or a boiled egg to make an especially tasty batch<\/strong>.\u00a0Click here for the recipe for Mercy\u2019s\u00a0moin moin.<\/a><\/p>\n Before TV cooking competitions were all the rage, Felicity was part of a yearlong, monthly cooking competition! In Iron Chef-esque style<\/strong>, each month two people would compete against each other to make an appetizer, entree, and dessert all featuring a single, unique ingredient chosen by the winner of the previous month. This particular month, Felicity\u2019s Ghanaian friend,\u00a0Indira,\u00a0had to cook with peanut butter!<\/p>\n According to Indira,\u00a0peanuts are a common ingredient in many African cuisines.<\/strong> Felicity makes the dish often because it\u2019s healthy, delicious, quick and easy!\u00a0Click here for the recipe for Felicity\u2019s South African vegetable casserole<\/a>.<\/p>\n Joe and his girlfriend fell in love with Zanzibar cuisine while in\u00a0the Tanzanian archipelago<\/strong>\u00a0back in May. When they returned to the states they made their own version of a Zanzibar curry<\/strong>, similar to the one they had while in Stone Town. Zanzibari cuisine reflects the area\u2019s multi-cultural and multi-ethic history<\/strong> and features seafood, coconut, mango, citrus, and pilaf rice.\u00a0Click here for the recipe for Joe\u2019s curry.<\/a><\/p>\n Elise, like Juliet, also studied abroad in South Africa. There, she learn learned how to make jollof rice.\u00a0<\/strong>A popular West African dish, jollof rice originally came from the Wolof people of Senegal and Gambia, despite Nigerians claiming it as their own!<\/strong>\u00a0There are so many different versions and Elise said, \u201ctypically my friends and I make the dish from memory and improvise along the way\u201d.<\/p>\n Try it for yourself! Elise recommends substituting tomato paste for tomatoes<\/strong>\u00a0and serving\u00a0curry chicken and tzatziki sauce with the rice.<\/strong>\u00a0And while the recipe calls for a dutch oven, a regular pot will do!\u00a0Click here for the recipe for Elise\u2019s jollof rice.<\/a><\/p>\n When I asked Tsegaye if he had\u00a0a favorite\u00a0recipe, he sent the following picture with the caption \u201cMy sister made this for the two of us for an ordinary Saturday lunch\u201d. <\/em>\u00a0<\/strong>So, in addition to wanting the recipes, I\u2019m wondering how I can wrangle a lunch invitation!<\/p>\n A beautiful spread of colorful and delicious looking foods, Tsegaye explained these dishes were \u201cpart and parcel\u201d of everyday meals he had while growing up in Addis Ababa, Ethiopia<\/strong>. However, men weren\u2019t allowed in the kitchen in Ethiopia, so now living in the US, Tsegaye is learning to cook these \u201csimple\u201d feasts with his sister.\u00a0\u00a0<\/strong>Click here for Tsegaye\u2019s recipes for\u00a0lentils (red dish on the right)<\/a>, lamb stew (left bottom), and shiro (reddish dish below the jalape\u00f1os) here.<\/p>\n After my sister married and started cooking for two, she was keen to expand her repertoire and inspired me to look beyond my standard evening fare of salads or\u00a0sandwiches. The ONE office is full of people who love to experience different cultures. So I asked\u00a0my colleagues for some suggestions and now realize\u00a0cooking African-inspired recipes is […]<\/p>\n","protected":false},"author":1,"featured_media":162399,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"161665,161289,161418,161497,161500,161501","_relevanssi_noindex_reason":"","footnotes":""},"categories":[1],"tags":[],"topic":[52],"contributor":[415],"one_content_audience":[],"one_content_type":[],"one_content_tone":[],"class_list":["post-161495","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","topic-culture","contributor-cathleen-mcgovern"],"acf":[],"yoast_head":"\nChampo Mapulanga, Finance Assistant: Oxtail Stew<\/a><\/h2>\n
Juliet Schear<\/strong>, Communications Intern:\u00a0Chicken Curry and Ujeqe<\/a><\/h2>\n
Mercy Erhiawarien, Leland Fellow and Partnerships Coordinator:\u00a0Moin Moin<\/a><\/h2>\n
Felicity Amos<\/strong>, Digital Content Manager: Peanut Butter & Vegetable Casserole<\/a><\/h2>\n
Joseph Kraus<\/strong>, Policy Manager for Transparency and Accountability: Zanzibar Coconut Fish Curry<\/a><\/h2>\n
Elise Kambou<\/strong>, Policy Intern: Jollof Rice<\/h2>\n
Tsegaye Hidru<\/strong>, Web Developer: Ethiopian Lentils<\/a>, Lamb Stew<\/a>, and Shiro<\/a><\/h2>\n
Share your favorite recipes with @ONECampaign on Instagram<\/a> and Twitter<\/a>, or comment below!<\/h2>\n