Mamas' cuisine, the best recipe in the world
By: Clémence Denavit Follow
Who cooks the best? Mama of course! The chefs of the world have drawn their cuisine and their recipes from those of their mother or grandmother. The good idea did not take long to germinate in the imaginations of the three founders of Meet my Mama, the start-up was born in 2017. Find women passionate about kitchens, stay-at-home mothers, refugees or in another job, women talented to enable them to become professional cooks.
Publicity
The Meet my Mama start-up is a networking platform, but also a training course with Meet my mama academy, an organization that supports each mama throughout their apprenticeship career as a business manager, and then ensures the in relation between the cook and companies looking for stories, discoveries and links for their business banquets. Meet my Mama now brings together 40 chief mamas and more than 150 women in its sphere.
With : Emy Hassan, Bator Dieng, and one of the founders, Donia Souad Amamra.
Mamas cook the world by Meet my Mama, published by Hachette Cuisine. Delicious book of portraits and meetings with the mamas chiefs. Personal recipes, information and “focus” on products, where to find products used by mamas in their recipes, utensils and of course, lots of love!
For further :
Women here cooks from elsewhere editions Albin Michel
The kitchen of exileby Stéphanie Schwartzbrod éditions Actes sud
The refugee food festival
Migrating cooks
The taste of Madagascar in The taste of the world.
Musical programming
All I do is win - DJ Khaled feat T. Pain Ludacris, Snoop dog, Rick Ross
Lysanga by Miriam Makeba.
(Replay of February 22, 2020)
THIOU CARI: Lamb curry
Bato recipe, from the book Les mamas cook the world by Meet my Mama, Hachette editions.
For 4 people. Preparation : 20 min. Cooking : 50 min
Ingredients
1 kg of leg of lamb
2 carrots - 2 zucchini - 2 potatoes - 3 onions - 1 tomato - 4 cloves of garlic - 4 tablespoons of Indian curry - 3 or 4 sprigs of saffron - 1 chili - 1 bay leaf - 40 cl of milk coconut - 2 sprigs of coriander - 3 tablespoons of neutral oil - salt, pepper
Preparation
Cut the meat into pieces. Peel and wash the vegetables. Cut the carrots and zucchini into slices, the potatoes into quarters, the onions, and the diced tomato. Peel the garlic.
Brown the meat in a casserole dish with neutral oil. Add the tomato pieces and the curry. Salt and pepper. Add the whole garlic and cook for 5 minutes over medium heat. Pour the water over 1 cm and add the saffron. Bring the onions to a boil and add all the vegetables, chili and bay leaf.
Cook for 15 minutes over medium heat then simmer for 30 minutes, covered. Finally, add the coconut milk and simmer for 5 minutes more.
Serve hot with a few coriander leaves accompanied by a millet couscous.
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