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Entries in Taste of Sponsorship (3)

Taste Of Sponsorship: The Philippines

It's time for another recipe -- and trust us, you want to try this one whether you sponsor a child in the Philippines or not!

Pansit Bam-I (also sometimes spelled Pancit) is Cebuano dish, meaning it is a specialty of Cebu Island where One Child Matters has several projects. The mix of mushrooms and meat with the two types of noodles (egg noodles and bean thread or vermicelli noodles) create fantastic flavor.

We used chicken, shrimp, and pork to create this tasty dish. We had trouble finding chorizo bilbao, but you can probably find it at an Asian market.

As you can see, there are a lot of ingredients that go into this. We had to divide the ingredients among two skillets (a wok would be ideal), so make sure you use a larger pan available, or halve this recipe. As currently written, this easily fed 8 people with plenty of leftovers!

Overall cook time was over an hour but well worth it.

Pansit Bam-I is traditionally served at birthdays because the long noodles signify longevity, but it is served all over the Philippines' southern islands.

Have you had Pansit Bam-I? Would you consider making this recipe? We highly recommend it!

To download the entire recipe, click here!

Taste Of Sponsorship: Jordan

When we asked for recipes from our field staff for our Taste of Sponsorship series, our friends in Jordan were very quick to send this recipe. Mansaf is more than a meal – it’s a cultural tradition and Jordan’s national dish. Many consider it the heart of Jordanian cuisine.

Mansaf is traditionally made of meat stewed in fermented goat’s milk. The Bedouin people, a nomadic tribe looking for water and shelter in the harsh desert, made this meal with the limited ingredients in their environment.

Mansaf makes use of jameed, a fermented goat’s milk yoghurt which is separated, mixed with salt, and formed into balls (called jabjab) which can be stored up to a year (very convenient for the desert-roaming Bedouins). The best type of jameed comes from a community we serve in southern Jordan, the town of Karak, which was known as Moab in Bible times.

Like many of the recipes we will share, we test them first to prove that you can make this in your own kitchen. While it probably didn’t have the same flavor as mansaf made with true jameed, we found plain yoghurt worked well.

We were able to share this special meal with a family who came to visit One Child Matters and volunteered to read letters. The boys were eager to learn this new meal, so they helped us with the prep and cooking.

Mansaf can be made with goat, lamb, or beef (goat was valued more highly than lamb and communicated the host’s respect for their guests), but we had an easier time finding beef, of course.

The recipe involves boiling the yoghurt, something we were slightly nervous to do. But the yoghurt got thinner as it heated up, so it boiled quickly and without scorching. Our Jordanian staff gave us the tip to stir the yoghurt in one direction only or the yoghurt would curdle.

Served on a large platter, mansaf is traditionally eaten with the fingertips of your right hand. The meat is continually drenched with the yoghurt sauce by the host as a sign of hospitality and celebration.

Our president, Mark Pluimer, and his wife Dee ate mansaf during a trip to the Middle East – he was quite excited that we decided to create this culinary experience in the office.

We served the mansaf on a plate of pita bread, covered with rice and then the meat and sauce. The pine nuts and almonds added a nice crunch. Meghan also made a minted zucchini salad as side. For a special treat, we made minted lemonade (a very simple recipe) that is served all over the Middle East.

This was a hearty meal that we all found tasty. Food is central to fellowship in the Middle East, so we were thrilled to share this Jordanian tradition with our guests.

Click here to download the recipe.

Have you ever eaten mansaf? Let us know if you decide to try this recipe!

Taste Of Sponsorship: Ethiopia

It’s time to reveal the answer to our little recipe teaser from Monday... and trust us, you want to try this dish even if you don’t sponsor a child from Ethiopia! (The link to the entire recipe is at the end of this post.)

Meghan (who shared her love of Ethiopian coffee with us yesterday) stumbled across this recipe and inspired a whole new series! We always want to know what the children in our programs experience, and food is one of the fastest ways to come to appreciate a culture.

Are you ready for a new taste of sponsorship? We’ll post new recipes from each country as we’re able! First up, of course, is Ethiopia.

Meghan intrepidly cooked this entire recipe in the office kitchen, inciting a mild fervor when the amazing aromas drifted down the hallway – so be aware that this tasty blend of spices won’t just stay in the kitchen!

The recipe is fairly easy once you track down the essential spices. Spices like berbere traditionally used in Ethiopian cooking are available from kalustyans.com and nirmalaskitchen.com. Teff flour is available from kalustyans.com and bobsredmill.com.

Meghan bought the teff flour online from Amazon. She found the berbere locally at a store called Savory Spice Shop, so be sure to look around – you might find it in more places than you think!

One other note: our office kitchen has the most basic tools and utensils, so you should be able to duplicate this in your own kitchen quite easily.

The stew is a traditional meal made in one pot. Because it is based around meat, the families One Child Matters serves probably reserve it for very special occasions.

Meghan prepped the ingredients the night before (the injera must soak and ferment overnight anyway) and brought them into the office. The cooking took just over an hour, and the first few injera attempts were rather rough! Turning down the heat can help. Although making injera is similar to making pancakes, you don't flip injera. Meghan found that covering the injera with a lid and letting it cook on one side was most effective.

Within an hour, we were sitting down to a feast! Traditionally, Ethiopians use injera like silverware, pinching off pieces and grabbing hunks of stew with it. Injera really helps you wipe your plate clean, and with this meal, you'll find yourself doing just that!

You can download the recipe as a pdf here. It includes the stew and injera recipe!
Because it's two pages printed, we recommend downloading it.

If you decide to try this Taste of Sponsorship recipe, let us know how it went! We'd love to hear what you think of Ethiopia's cuisine!