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Michaela Wright
Posts tagged with Michaela Wright
This recipe is from Chef Wang Peng 汪鹏, who is from Huai’an, Jiangsu Province. His home province is the birthplace of one of the most influential cuisines in China, the Huaiyang style
This fish dish from the Kenyan island of Lamu is usually made for some kind of special occasion such as a wedding, but it is also especially popular during the month of Ramadan.
This recipe was taught to me at the 2014 Folklife Festival by Amina Harith Swaleh and Fatma Ali Busaidy, two women from the island of Lamu, just off the Kenyan coast.
Tian Yali brought this dish to the 2014 Folklife Festival from Tongchuan City in Yijun County, Shaanxi Province.
The vegetable medley called mukimo is common in Nairobi as a side for meals such as roasted chicken.
There are many different kinds of the small Chinese dumpling called shumai. The variety featured in this recipe is called “jade” shumai because both the filling and wrapper are a pale green color when cooked.
Cooking, by nature, is a deeply personal experience. Each ingredient is a cultural attribute, each method a piece of cultural knowledge, and each meal a social experience.
After the close of the Folklife Festival’s first weekend, the chefs of the Flavors of Kenya stage have shown our visitors a wide variety of both traditional and modern Kenyan dishes.
Support the Folklife Festival, Smithsonian Folkways Recordings, Cultural Vitality Program, educational outreach, and more.