Thomas Tallis School 2018

Munira Abdi, Lameya Ali, Mai Nguyen, Lisa Tran

Exploring different cuisines from around the world

Their story, in their words….

For this whole journey, we documented it on our weebly website.

For our project, we wanted to make at least seven dishes (either breakfast, lunch or dinner) from different cultures and ethnicities from around the world. overall, it was a successful project however, there was some difficulties that came with it. For example:

The first week we did a Syrian dish called kibbeh which was very successful. For the vegan dish we think it was successful however, we didn’t particularly enjoy the taste. The drink was very nice, and it introduced the significance of dates in Syrian culture and Muslim culture.

For the Nepalese dish, the filling and the dough was easy to make but the technique used to assemble the Momo was particularly difficult, so it resulted in it not looking as appetizing as we thought it would look. Moreover, we lacked the correct equipment to cook the dish as we didn’t have a big steamer, so it wasn’t as effective. The lassi drink was very nice and refreshing.
The Columbian dish was vegan empanadas which was very successful, we used our health and safety skills well as we were working with hot oil. For the main dish we accidentally brought the wrong cut of meat, so it didn’t look like how it was supposed to, but we think the taste was correct. The tamarind drink was very natural and earthy, to be honest none of us enjoyed the taste but it was a good experience.

The Hawaiian dish was very difficult to make. Firstly, it was difficult to find sashimi grade salmon, we couldn’t just go to a supermarket and get regular salmon, so we ended up going to wasabi to buy salmon that was safe to eat raw. The vegan dish consisted of coconut rice, it took longer than expected to cook. The blue Hawaiian drink was very nice and easy to make.
We didn’t have high hopes for the Belarusian dish, but surprisingly it became our favourite. An issue was equipment as we only had one small grater and a team member had to go out and buy another one. We planned to get kvass, a fermented rye bread drink. At the time of filling out the application, we planned on buying it from a Russian website, however when we later checked, it wasn’t on the website anymore. Kvass was very hard to find so for the Belarusian dish, we did not have a drink.

The Indonesian dish was very tasty. The vegan dish was very successful, however we ended substituting soba noodles for spaghetti as our local Asian supermarket didn’t have it. The Martabak was very difficult to make as its essentially cooking a cake on the stove, we had difficulty cooking it as it was so thick. The Bajigur drink was very unique as none of us have had buah atep (fruit from Arenga pinnata ) before. All of us enjoyed it.

The Egyptian dish was Ta’meya it was nice however it was difficult to make because we didn’t have a food processor, we ended up having to blend small batches at a time. The drink was very nice and easy to make.

We got out of this experience was the appreciation of different cultures and their food. Some of the food, the technique was difficult, so we appreciated the skills that it took to make the dishes. We also come to appreciate different types of seasoning and flavors that came from all around the world. In the future I hope to incorporate these flavors into my own cooking. For some member who had no experience of cooking, they leant how to cook in a safe and controlled environment.