Share a Meal Recipes

Share a Meal

RECIPES celebrating foods of the world –
and those who make them!

On World Food Day, as we celebrate the possibility of a future with enough for all, we also pay tribute to the creativity and instincts that guided humans to fashion a global tapestry of diverse foods and cuisines -- foods that reflect a region’s natural environment, climate, culture and history of trade and migration.  Too often, they also reflect dietary ingenuity driven and inspired by poverty, hunger and the need to survive.

As you prepare to host a meal and a conversation, consider including food that relates to one or more of the stories on the “Share a Meal” placemat.  This can help make the stories come alive. The act of eating can be an enjoyable and memorable part of the educational process itself. 

Click on the links below to download easy-to-prepare recipes or click here to download all the recipes at once.  They relate to the featured placemat stories and include some recipes contributed and cherished by refugees now resettled in the United States through the assistance of Church World Service. Enjoy!

HAITI  Haitian Limeade Haitian Bean Sauce African Cornmeal Porridge Haitian Shrimp Creole
	INDONESIA  Curry Coconut Chicken Bu Yani’s Chicken Soup Pumpkin and Corn Tart Corn cake
NICARAGUA Wabul  (Cooked plantains) Luk Luk  (Beef stew) Buña   (Cooked yucca)
	REFUGEES IN THE U.S.  Somali Bantu-style Greens Somali Chai (Tea) Nepali Tea Chicken Momo Chatni Momo (Vegetarian) Bhutanese Red Rice Iraqi Stuffed Chicken Chef Zina’s Biryani Karen Pork and Mint Salad

Some of the recipes come from the "Harvest of Hope Cookbook", available at hunger.cwsglobal.org/cookbook

Photo credits
Haiti:  Margot de Greef/CWS
Indonesia:   Mike Bloem
Nicaragua:   Sean Hawkey
Refugees in the U.S.:  Marion Vande Steeg