We have gathered some recipes from migrants sending countries to show how interesting and enriching it is yo host other cultures

Kitchen Recipes from migrants sending countries

Irak (Pulao and Kibbi Yucateco) ............4-9 Ukraine (Pampusky)............ 10-14 Senegal (Yassa and Ceebu Yen)............ 15-19

Ukrainian gastronomy is the collection of various cooking traditions that Ukrainians accumulated over many years. The national and original Ukrainian dish is borsch. Yet varenyky and holubtsí are also favorite national dishes of Ukrainians, and are common in traditional Ukrainian restaurants. Often called "the breadbasket of Europe", Ukrainian cuisine highlights the importance of wheat and grain to the people of Ukraine, and often their tumultuous history with it.

Pilaf, pulaw or pulao is a traditional way of cooking rice, with vegetables, lamb or beef, chicken or sometimes fish, and spicy seasoning. It is usually eaten with tea.

300g Sundari Basmati rice Salt 3 cloves garlic 1 onion 2 tablespoons butter 1 cinnamon stick 1 heaped teaspoon of caraway seeds 2 bay leaves 4 green cardamoms 2 black cardamoms 1 teaspoon ginger powder 1 teaspoon fennel powder A few sprigs of saffron 12 raw cashew nuts 12 peeled almonds 12 peeled walnuts

Preparation 1- Wash the rice and drain it. 2- In a large frying pan, brown the nuts in the butter over a medium heat and then remove them. 3- In the same frying pan, toast the unground spices and add the onion. Sauté over a medium heat without allowing it to brown. 4- Then add the rice and toast it lightly without burning it. 5- Next, sprinkle with the powdered spices and add twice the volume of rice in boiling water. Season and cook over medium-low heat for 10 minutes. To serve the Pulao Kashmiri, garnish with the nuts. Preparation time: 10 mins Cooking time: 10 mins Total time: 20 mins &nbsp;Servings: 4

Yassa is a spicy marinated dish made with poultry or fish. It is originally from Senegal, but has become popular throughout West Africa.

Ingredients Serves 4 - 6 people 1 kg chicken (or chicken thighs) 1 kg onions Pinch of ground black pepper Pinch of coarse salt Half a head of garlic 1 glass of lemon juice 1 stock cube 250 ml oil 500 g of rice Boiled eggs (optional) Red pepper (optional) Green olives (optional)

Preparation&nbsp; 1- Season the chicken with salt and pepper, fry a little and finish cooking in the oven 2- Cut the onions into strips and crush the garlic with the black pepper. 3- Put the oil in a cauldron and when it is hot, add the onion and brown it a little. Add the crushed garlic and pepper, salt and lemon juice. Crumble a stock cube over the contents and then add the chicken, leaving everything to cook a little longer so that the flavours integrate well. As a garnish, you can add sliced boiled egg, red pepper and green olives. Serve with white rice.

Pampushki is one of the most famous Ukrainian desserts, known as a festive food.&nbsp;It is easy to cook and is filled with jam or poppyseed, served with icing sugar and sour cream on top. It is enjoyed with a cup of tea.&nbsp;

Ingredients: 225 ml lukewarm water 10 g yeast&nbsp; 1 tsp sugar 400 g wheat flour 8 g salt 1 beaten egg for brushing For the garlic mixture: parsley leaves, crushed garlic, oil

Preparation: 1.- To make the sponge: the day before, the night before, dilute the yeast in the water with the sugar and leave for a few minutes. Then mix with half of the flour, cover with cling film and put in the fridge. 2.- In the morning, remove the sponge and leave to cool for an hour. 3.- Put the remaining flour and salt in the bowl of the mixer and add the sponge. Knead until the dough comes away from the sides. 4.- Divide the dough into 8 portions and place in a 20 cm mould greased with oil. Cover and leave to rise until it doubles in volume. 5.- Preheat the oven to 220º. Brush with beaten egg and bake for 20/25 minutes or until golden brown. 6.- Mix the garlic, parsley and oil with salt. Set aside 7.- When removing from the oven, glaze with the garlic and parsley mixture.

Thieboudienne or ceebu jen is a traditional Senegalese dish considered the national dish of Senegal, consisting mainly of rice, fish and tomato sauce.

Ingredientes&nbsp; (4 people) 400 gr. rice 1/2 kg. fish. 1 green cabbage. 1 carrot. 1 yuca. 1 onion. 1 aubergine. 1 lemon. oil. 250 gr. tomato paste. 1,5 l. water. salt and pepper 1 clove of garlic. 50 gr. dried pepper.

Preparation 1- First peel and cut the clove of garlic in small pieces and mix it with the parsley, salt, pepper and dried pepper. 2- Clean the fish and cut it into 3 or 4 pieces. 3- Heat the oil in a saucepan and add the chopped onion, salt and tomato pasted diluted in a little water. 2 minutes later, add the pieces of fish and leave to cook over low heat for about 5 minutes. 4- Pour in 1.5 litres of water and all the peeled and chopped vegetables, leave to cook for 1 hour, then remove them from the pan together with the fish and some of the sauce and keep warm. 5- In the remaining sauce, add the cleaned rice and cook for 15 minutes. Serve the rice on a hot plate, accompanied by vegetables and fish.

Irak

Iraqi cuisine has a history dating back 10,000 years, and in the Middle Ages, when Baghdad was the capital of the Abbasid Caliphate, Iraqi cuisine reached its peak. Today, cuisine in Iraq reflects this rich heritage, as well as strong influences from the culinary traditions of neighbouring countries such as Turkey, Iran and Syria. Some of the popular and widely used foods of the Iraqi people are vegetables, cereals, fruits and species.

Senegal is known as the country of teranga, which means hospitality in Wolof, and has one of the best cuisines in Africa. Its cuisine is simple but very tasty and is influenced by countries such as France, Portugal, other North African countries and various ethnic groups such as the Wolof.&nbsp;The main ingredients are rice and vegetables, but fish is also very common as it is located on the coast.&nbsp;

½ Kilogram of Ground Beef 1 Onion 1 tomato 1 clove of garlic 2 Serrano Chiles ½ Kilogram of Ground Wheat 1 Egg 10 sprigs of mint 1 Tablespoon of Chicken Broth 1 Pinch of Pepper 1 Sour Orange Salt to taste Vegetable Oil&nbsp;

Preparation 1 Finely chop the onion, mint leaves, tomato, garlic and chiles. Soak the wheat until it is completely soft. 2 When the wheat is ready, drain it completely with a colander until it loses most of its moisture. 3 In another bowl, mix the meat with the onion, mint, garlic, garlic, tomato and knead. Pour in the egg and season with salt and pepper to taste. 4 Add the powdered chicken broth and the wheat. Continue mixing until all the ingredients are perfectly integrated. 5 Make small balls with the meat and form a diamond shape. Fry in a frying pan with plenty of oil until golden brown on both sides. 6 Drain the oil and place the Kibi on napkins to absorb the remaining fat. Serve with slices of sour orange and enjoy this dish.

Name

Safari may block some audio or video from playing automatically and ‘read to me’ will skip these. You can configure this in Safari’s preferences.