This month we are traveling to Afghanistan. Naan, a type of flatbread, is the most widely consumed bread in Afghanistan. But for something more interesting I discovered the Afghan “bolani,” or filled turnover. The most common filling includes mashed potatoes and lots and lots of green onions. For a very earthy flavor, try a Swiss chard filling. Fried or baked, cut into wedges, they make a delicious appetizer. Details
This month our good works take us to Malawi. I think we’ve been there a few times before! I picked up one of my go-to African cookbooks, “Zainabu’s African Cookbook,” for inspiration this month. I found a recipe for Beef with Butternut Squash that sounded promising. When I read the recipe, I realized it is very similar to something I’ve made in the past that I’ve really enjoyed. Details
This month we are arm chair traveling to El Salvador. Right off the bat I knew what I wanted to make—Pupusas! I’ve had them many times from the local pupuseria, but I’ve never made them myself. I got busy doing some research on how to make them and also found a great tutorial on YouTube to share with you. Details
It’s July, and we’re visiting Kenya this month! Usually when I think of Kenyan food, it’s some kind of stew, but it is summertime and I wanted something to serve that is light and refreshing. I came up with a twist on a traditional Kenyan corn and bean stew called “Githeri” by turning it into a salad. Details
We’re going to Haiti this month. Can you say “pork griot” (gree-oh)? It is one of the most popular dishes you will find there. Chunks of pork are marinated, then simmered until tender and succulent, then fried until caramelized and crispy. You’ll always find it accompanied by “pikliz” (pik-lees), a spicy, vinegared cabbage and carrot relish. The spicy relish makes the perfect complement to the rich and fatty pork. Details
This month we are traveling to Benin (Beh-NEEN). It is just a tiny slip of a country in West Africa. It runs the long way south to north, and it is surrounded by Togo, Burkina Faso, Niger and Nigeria. The official language is French; however, many indigenous languages are still spoken.
Peanut- and tomato-based sauces are commonly prepared and served over couscous, rice and beans. Yams are a main staple in the north; meats such as beef and pork are used sparingly. In the south, the most common ingredient used is corn, with fish and chicken being the most commonly consumed meats. Details
My choice for the Proven Platter recipe this month has a very fancy name: Rolex – but it’s not what you think. Although it’s called a “rolex” we know we wouldn’t eat a watch. Of course not! In Uganda, a rolex refers to a rolled breakfast omelet. Details
I am pretty excited about what I’ve got planned for you this month. The country of Guatemala is on the docket. We’ll start out with some guacamole and chips, Guatemalan style, just to whet our appetites. Then it’s on to the main course, Fiambre Rojo. Think of an enormous Italian antipasto platter and you’ll get the idea of what fiambre is all about. And for dessert, how about some dark chocolate crepes filled with a dreamy dulce de leche filling? Yes, please! Details
We’re visiting India this month. We’ve been there many times and sampled the cuisine of many different areas of India. This time we’ll be focused on Uttar Pradesh in the northern part of India. Details
It’s that time of year again. Everyone is busy with the holidays, and hoping they’ll be able to fit everything in that needs to be accomplished and stay sane. Let’s hope you will find the time to attend your chapter meeting of Dining for Women this month! Details
This month we are traveling to a place we haven’t visited yet, The Gambia. You might wonder, why I’ve referred to it as The Gambia, instead of just Gambia. Well, the official name is the Republic of The Gambia, and it is referred to as The Gambia for short. It is just a tiny slip of a country, completely surrounded by Senegal, except for the coastline on the Atlantic Ocean at the western end. Details
Afghanistan is the faraway land calling to us to come visit this month!
I’m really excited about the menu I’ve prepared and tested for you. We’ll start with Afghan “Nachos,” for a quick and easy appetizer, followed by the most delicious lamb dish ever, Lamb Kebab with Cinnamon, accompanied by Afghan Flat Bread. Ridiculously easy Afghan Butter Cookies round out the meal. Details
Wow, we are visiting a totally new country this month: Bhutan. Did you know that Bhutan was recently named the happiest country on earth? Their government actually measures the happiness quotient of their people using a metric called the Gross National Happiness (GNH). I’d love to know what the questions are! Details
Our armchair travels take us to Kenya this month! If you stopped in unexpectedly to visit your Kenyan neighbor just as they were sitting down to lunch, they would insist that you stay and partake of the meal with them. This is a fine example of an everyday Kenyan dish that they might be serving.
Our dining destination this month is the country of Guatemala. I always get pretty excited when we are visiting Latin American countries, as their cuisine is one of my favorites, a close second to Italian! Details
We are traveling to Mali this month. I think we were just there! For this month’s Proven Platter recipe, I decided to see what was already on the site, and choose a recipe to put through my testing process. The result is that I’ve revamped and replaced the recipe for West African Peanut Soup (Tigua Dege Ne). Details
We’re going to Peru this month! I really enjoyed our last excursion there, the lovely Causa Relleno really made an impression on me. You could make that again. And of course, you will want to have some Ceviche to start, basically the national dish of Peru. Details
We’re off to Bolivia this month, seems like we were just there, enjoying massive platters of Pique Macho! Well, I guess that was last year (September of 2016), but I’m happy to go back, because there were a few recipes that I didn’t get to try out the first time around. Details
The Republic of Chad, located in northern Central Africa, is the subject of our focus and our dining destination this month.
Okra is one of the most commonly consumed vegetables there. It is used both to thicken sauces and as a vegetable used in preparation of soups and stews. I suppose you either love okra or hate it, but as it happens, I love it! And since I’ve yet to post a recipe calling for okra, I think okra’s time in the spotlight has come. Details
I’ve got lots of good recipes coming your way this month. I thought I’d share with you a tradition that we have started with my group. Every year in either November or December, depending on what month we are meeting, we plan what we call our “holiday appetizer party.” Initially the idea was to bring a favorite appetizer, or bring an appetizer that you were thinking of trying out for the holidays. There is no better audience for feedback than our enthusiastic DFW members!
It has proved to be really successful and fun. There’s less emphasis on planning a meal and the meeting is a little more casual. We pretty much snack and talk and discuss the whole evening.
Of course, you can bring any type of appetizer you like. But I thought it would be fun, and in keeping with our world mission to plan an “Around the World Appetizer Party!” Details
We are off to Mali this month, located in West Africa, in support of the Tandana Foundation. Their Women LEAP program provides literacy and numeracy training, as well as democratic governance and leadership skills.
Often, the program we are supporting will send us recipes that are rooted in their culture. This month we received a very detailed recipe called “Recipe for Toh, (Oro Dja), Traditional Food of the Dogon People,” by Jemima Tembiné. She started learning to cook when she was about 10 years old and has been preparing Toh since she was 15 years old. Near as I can tell, Toh is a dish of millet dough that has been pounded, and served along with different sauces made out of various leaves, dried fish and dried vegetables. Details
With our featured program in Rwanda this month, recipe maven Linda McElroy decided to go old school and pull some different entries from our own Dining for Women Cookbook. The Better-Than-Sex Cake is actually the only one of the collection that Linda didn’t make. So you could call this an un-Proven Platter. You tell us how it works out!Details
The October 2014 Proven Platter recipe is Chicken and Green Bean Salad (Lawar) – one of Bali’s most famous dishes. It’s also a major effort so be prepared for a lot of work. But it’s worth the effort! Details
Each month, recipe curator Linda McElroy will take a recipe from the featured program’s country and put it through its paces in her own kitchen. She will test it, tweak it and fine-tune it and you will benefit from her insights. This month it is a Mango and Coconut Tart, adapted from a traditional Tanzanian recipe. Mmmmmmm. Details