Ukrainian Borscht
Ukrainian Borscht (a traditional beet soup made with beef, chicken or pork and cabbage, potatoes, carrots, garlic and dill) Emergency Rehabilitation Specialist for Humanity & Inclusion, Gaëlle Smith, described this recipe as an ‘everyday must’ in Ukraine, having eaten it with colleagues in hospitals following her work alongside conflict injured patients. Ingredients can vary depending […]
Cassava Stew from Sierra Leone
Emergency Rehabilitation Specialist for Humanity & Inclusion, Gaëlle Smith, enjoyed this meal communally alongside local medical staff in Sierra Leone. This dish is popular there, as well as in other parts of Central Africa and is always served with steamed rice. Ingredients ½ Ib chicken, beef, goat or fish (optional if vegetarian) 1 tbsp olive […]
Groundnut / Peanut soup with chicken from Sierra Leone
Emergency Rehabilitation Specialist for Humanity & Inclusion, Gaëlle Smith, enjoyed this meal alongside local medical staff in Sierra Leone. It is a hearty peanut stew that goes best wish chicken. Ingredients 4 Chicken legs or thighs Stock 1 can of chopped tomatoes or 4 fresh ones 1 onion 1 chilli 2 or 3 garlic cloves […]
Ethiopian Kifto
Emergency Rehabilitation Specialist for Humanity & Inclusion, Gaëlle Smith, enjoyed this meal alongside local medical staff in Ethiopia. This is a beef recipe using finely minced raw beef and seasoned with spices and clarified butter Ingredients Beef fillet Anchovy paste Cayenne pepper Garlic Powder Ground cardamon Salt Clarified butter or ghee Preparation Time 15 minutes […]
Ethiopian Doro Wat (spicy chicken stew)
Emergency Rehabilitation Specialist for Humanity & Inclusion, Gaëlle Smith, enjoyed this meal alongside local medical staff in Ethiopia. Wat is another spelling variation to Wott as discussed in a few other Ethiopian recipes. Ingredients 1kg chicken thigh 3 tbsp unsalted butter 2 chopped red onions 3 cloves garlic, crushed ¼ cup berbere spice ((signature Ethiopian […]
Shiro
Shiro is a Wott which traditionally accompanies injera. Wott is a general term for a wide range of recipes which produce small mounds of usually spicy food placed on top of the injera. It is eaten with the fingers and in an intimate social group “fingers full” are offered to the open mouth of the […]
Misir Wott
Misir Wott traditionally accompanies injera. Wott is a general term for a wide range of recipes which produce small mounds of usually spicy food placed on top of the injera. It is eaten with the fingers and in an intimate social group “fingers full” are offered to the open mouth of the person next to […]
Alicha Tibs
From Neil Johnson Chair of Trustees, Lalibela Trust Alicha Tibs is a Wott which traditionally accompanies injera. Wott is a general term for a wide range of recipes which produce small mounds of usually spicy food placed on top of the injera. It is eaten with the fingers and in an intimate social group “fingers […]
Injera and Wotts
Ingredients Injera is a traditional, spongy, sourdough flatbread that is a staple food in Ethiopia, Eritrea, and some neighboring regions. It is made primarily from teff flour. It is often accompanied by is a type of spicy, flavorful stew that is a cornerstone of Ethiopian and Eritrean cuisine, Wotts. Wott is a general term for […]
Nepalese Dhikri (steamed rice cake)
Nepalese Dhikri is made by Kabita, a 19 year old girl who we have given physical rehabilitation and mobility aids to help her walk and be more independent. The exercises we have taught her allow her to participate in cooking at home with her mum. She can be seen shaping the Dhikri dough in the […]
