http://www.globalgrassroots.org
Diana Barney was our hostess
Kate Johannes presented our program
We had some very colorful and tasty dishes!! | |
| Salad with Nasturtiums; Papaya, Mango & Pineapple (the fruits typically eaten as dessert in Rwanda) |
 |
| Cabbage relish; Pasta Salmon Salad |
 |
| Rwandan Chicken Stew; Strawberry muffins |
 |
| Diana's home was the perfect setting for a fantastic August evening |
Rwandan Chicken Stew
Prepared by: Paige Lawrence
2 lbs. chicken; boneless thighs and breasts
3 T oil
1 onion, chopped coarsely
2-3 tomatoes, chopped coarsely
3-4 celery sticks, cut into thin rounds
3-4 sweet potatoes, chopped into large chunks
2-3 jalapeno peppers, chopped fine
28 oz can diced tomatoes
can tomato sauce
chicken broth
1 t salt
Saute the chicken in hot oil until golden brown all over;
remove from oil and set aside. Saute onions and sweet potatoes in same oil
until onions are golden brown and potatoes are starting to soften. Return the
chicken to the pan; add tomatoes, both fresh and canned, celery, jalapenos, and
salt. Add chicken broth until you have the consistency you like. Reduce heat to
simmer and cook ~40 minutes.
Serve on a bed of rice.
Rwandan Cabbage Relish
Prepared by: Deb Gravelle
Typical side dish at lunch or dinner
2 cups cabbage, finely shredded
½ cup carrots, julienned
½ cup sweet onions
¼ cup green pepper, in thin strips
1 avocado, sliced
1 tomato, sliced
Mix all ingredients (except for the avocado and tomato) in a
large bowl, dressing the mixture lightly with olive oil and vinegar, to taste.
Place the slices of avocado and tomato on top, as a delicious and colorful
garnish.
Pasta Salmon Salad
10 oz pasta, cooked and drained
½-3/4 cup plain yogurt (to desired consistency)
15 oz salmon (smoked; canned; or cooked)
½ cup cucumbers, diced
½ cup yellow pepper, diced
¼ cup celery, diced
¼ cup fresh dill, chopped
2 Tbs. lemon juice
¼ tsp. salt
Combine yogurt, dill, lemon and salt in large serving bowl.
Add salmon, cucumbers, pepper and celery; lightly toss. Add pasta; lightly toss.
Serve chilled or at room temp.
