On February 25, 2016, San Diego’s African and Middle Eastern community celebrated the release of Around the World at Farmers’ Market, a cookbook featuring global fresh recipes.
Recipes showcased in the cookbook used local produce to create dishes from five distinct culinary regions: Iraq, East African Countries (Uganda, Congo, and Kenya) Ethiopia and Eritrea, Somalia and North African countries (Egypt and Morocco).
Guests gathered at the Copely Price YMCA located in the City Heights to celebrate the chefs, writers, photographers, and collaborators who made the book possible.
The lively event featured entertainment which included African drumming, allowing guests to participate in and learn about the art of drumming.
Compiled by Leah’s Pantry in collaboration with the International Rescue Committee San Diego, United Women for East Africa Support Team and UC San Diego-Center for Community Health, recipes are a delicious collection of many healthy options— Black-eyed Peas in coconut milk, Kenyan style braised greens with tomatoes, Moroccan style stuffed peppers, Cauliflower salad, Ethiopian style collard greens and Somali Pasta with beef and vegetables.
For more information or to obtain a copy visit Leah’s Pantry.
Check out the Moroccan-Style Stuffed Peppers Recipe Below:
Ingredients
1 cup of brown rice
2 1/2 cups low-sodium chicken stock or water
6 medium to large bell peppers, tops cut off and seeded
1 pound of lean ground beef (90% or leaner)
2 tablespoons of fresh, grated ginger or 1 1/2 of ground ginger
1 teaspoon turmeric
1/4 teaspoon cinnamon
1 pinch of safflower or saffron (Optional)
2 carrots, diced small
1/2 onion, diced small
4 cloves gloves, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
2 cups low-sodium tomato sauce, divided in half
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
PREPARATION
1Combine rice and water. Boil then cover and cook on low for 20 minutes. do not cook fully.
2Place peppers upside-down in a microwave-safe round casserole dish just large enough to fit them. Add 1/2 inch water to the dish and cover with a lid or inverted dinner plate. Microwave on High until the peppers are tender but still hold their shape, 3 to 6 minutes. Drain the water and turn the peppers right-side up.
Meanwhile, cook beef and garlic in a large nonstick skillet over medium-high heat, breaking up the beef with a wooden spoon, until no longer pink, 4 to 6 minutes. Stir in currants, cumin and cinnamon; cook for 1 minute. Stir in the rice and cook for 30 seconds more. Remove from the heat and stir in 1/2 cup vegetable juice, cup mint, orange zest, salt and pepper.
4Spoon the beef mixture into the peppers. Pour the remaining 2 cups vegetable juice into the dish and cover. Microwave on High until the juice and filling are hot, 2 to 3 minutes. Serve the peppers with the sauce; garnish with mint, if desired.