International flavour at ng homes cook-in
The latest ng homes international community cook-in took place at Keppoch Campus last week and was attended by over 100 people with parents and children enjoying a variety of dishes prepared by local chefs.
From Scotland Paul O’Brien served up a vegetarian option of Italian Potato Salad and Marc Layland provided Japanese Style Chicken Noodle Soup.
Bangladesh was represented by Imtiaz Ahmed & Mehejabin Chowdhury and everyone enjoyed their Bengali Vegetable Pulau & Bengali Sweet and Sour Tomato Sauce.
Florence Wandji from Cameroon cooked up African Spinach Chicken, Fried Rice and Plantain.
Originally from China, local tenants Mr You and Scott Lin created a Chinese Breast of Chicken Curry dish and Chinese Salt and Pepper Chicken Wings.
From Syria there were six volunteers including Ayman J. Aldeen, Fadi Alchoairi, Mohamad Shaker Helmy, Ehsan Helmy and Mazen Alsafadi who they created a dish called Fata which consisted of chickpeas, yoghurt, minced garlic, tahini, cumin and pita bread.
India was represented by Mina Champaneri who cooked delicious Vegetable Pakora.
All the dishes were created with Halal meat to ensure all cultures had the opportunity to try the full range of dishes on offer.
Each person who attended the event received a food parcel containing cereal and the dry ingredients to make each recipe (6 different herbs and spices - cumin, chilli powder, curry powder, garlic salt, turmeric, coriander) and a bag of pasta and rice.
Those attending also got to take the recipes home along so they can have a go themselves.
There were also over 100 healthy fruit smoothies made at the event using the ng smoothie bike.
Board member of ng homes, Richard Porter, who tried out the smoothie bike, said: “These cook-in’s are an excellent way for people in North Glasgow to eat healthy meals and find out how to cook them, they are always a great success and they bring people together.”
Claire Alexander of the Food for Thought team said: “What I think is absolutely fantastic about this event is the diversity – there are so many different nationalities here all sampling each of their country’s recipes – it’s been a great success and we would like to thank all our volunteer chefs for providing delicious meals.”