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Food is at the core of who we are—as individuals, as families, as communities, as nations. It is not just how we nourish our bodies, but our hearts and souls as well. From the first bites we are fed as babies, food is a way we are shown we are loved. It shapes our connections to each other and the world around us. At IDEX, we want to show this love to you. As we celebrate our 30th year anniversary in 2015, we know that the key ingredient for long-lasting social change is visionary and effective local leadership. Every day, our partners grow food that heals rather than destroys the earth. They rebuild Nepal. They reimagine wealth in their communities. They fight for climate justice. And what better way to celebrate our partners’ successes – which you make possible – than by sharing recipes that connect us all! On behalf of our inspiring and dedicated partners in the Global South, we humbly thank you for your donation to help extend their reach and impact. We share these recipes from our hearts to your table. May the tastes and smells of our collection entice and nourish you, and connect you to your loved ones. And may the stories of hope, change, and love from our partners inspire you all year long! In gratitude and solidarity,

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Table of Contents Vegetarian Delights Sharon’s Magic Walnut Taco Dip…4 Genoveva’s Taquitos de Papa…17 Sam’s Cauliflower “Fried Rice”…20 Muriwo neDovi (Zimbabwean Leafy Greens in Peanut Butter)…21 Trishala’s (Not Your Regular) Panjabi Chhole…15 Vineeta’s Udaipuri Chana Dal with Lauki…24 Nepalese Dal Bhat…32 Kurilo Alu Bhutuwa (Nepali Potatoes and Asparagus)…36 Teblet’s Misir Wot…50 Grandmadot’s Macaroni and Cheese…54 Papa a La Huancaína…57 Soups Joanna’s Nourishing Salvadoran Fish Soup…7 Gratitude Butternut Squash Soup…45 EduPaz’s Squash Blossom Soup…56 Amaranth and Vegetable Soup…48 Meats and Main Dishes Yeshica’s Sri Lankan Fish Cutlets…43 Jennifer’s Bobotie…5 South African Bunny Chow…40 Peri Peri Chicken…34 Sasha’s Bucatini All’Amatriciana…12 Verónica’s Tinga de Pollo…14 Pollo en Jocón…38 Benita’s Chicken Mole…28 Katherine’s Tallarines Rojos…26 Traditional Peruvian Pachamanca…46 Baked Goods & Other Treats How To Make Friends Orange-Glazed Poppy Seed Cake…19 Marion’s Energy-Boosting Granola…9 Jennifer’s 4-H Biscuits…22 Quesadilla (Guatemalan Coffee Cake)…30 Pilar’s Corn Tortillas…51 Miscellaneous Rajiv’s Rejuvenating Remedy…10 Vini’s Haldi Doodh (Turmeric Milk)…42 Ma’s Milk Soup…52 ISMU's Recipe for Change…59

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Writer, actor and playwright Sharon Bridgforth shared this recipe during a recent workshop with IDEX staff exploring the relationship between art, healing, and community building. Sharon, along with Dr. Omi Osun Joni L. Jones, is an artist- in-residence at IDEX, helping us build a healthy organization from the inside out.

In addition to her many creative gifts, Sharon is also an incredible cook and brought something else (quite literally) to the IDEX table: this delicious and healthy walnut dip. It is wonderful as taco filling, a dip, spread on a sandwich, or in a salad. The IDEX team couldn’t get enough of it!

Sharon’s Magic Walnut Dip 2 cups raw walnuts, soaked overnight drained & rinsed 2 tbsp oil-free sun-dried tomatoes, soaked until soft (soak in minimal amount of water, just enough to cover them) 1 clove garlic 1 tsp fajita seasoning blend (or make your own) 1/2 tsp smoked paprika 2 tbsp lemon juice 1/4 cup chopped yellow onion Put all the above ingredients in a food processor. Pulse blend until it becomes a coarse crumble mix and enjoy.

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Jennifer Clack of Ubunye, an IDEX partner since 2010, shares her recipe for bobotie. Considered by many South Africans to be their national dish, this custard-topped meat casserole is a tasty example of the country’s unique culinary heritage.

Jennifer first joined Unbunye through their doll-making cooperative, one of more than 40 self-help groups the foundation has helped establish. The self-help groups meet weekly and collect member contributions, which are then funneled into a savings pool. Once enough money has been generated it is used for loans to fellow members and as seed money to establish income-generating projects that often transform into fully fledged businesses. To date, more than 500 unemployed people, mostly women like Jennifer, have worked with Ubunye’s income-generating projects including those in doll-making, weaving, beading, soap-making, and bee-keeping.

“I have turned into a positive woman who can stand on my own two feet,” Jennifer says of her first year with the group. “I have become a role model for my children and my family.” After the first year, Jennifer says Ubunye “recognized the leadership in me.” She joined the Ubunye’s leadership program as well as the village steering committee. Later, she was appointed as coordinator of the craft group. Jennifer’s Bobotie 1 lb minced/ground beef 1 tbsp tomato paste 1/2 cup chopped parsley

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1 large onion, diced 1 tbsp butter 1 slice of bread, crumbled and soaked in milk 1 tbsp curry paste or curry powder 1/2 cup coconut milk 1 lemon, juiced 2 tbsp vinegar 1 tbsp apricot jam 3 cups milk 3 eggs Cook the minced beef, adding salt and pepper to taste, a tablespoon of tomato paste and the parsley. Once this is done you can set the meat mixture aside. Now fry the onion in butter and add the curry. Put that aside and beat the eggs and milk together. Now add the lemon juice to the curry, then the jam, coconut milk, bread, and vinegar. Add the beef and a third of the milk and egg mix. Bake this for ten minutes in an uncovered shallow dish at 320°F. Then pour the rest of the milk and egg mixture and put it back in the oven until it browns. Bobotie is typically served with rice and a sweet-and-sour fruit chutney called blatjang.

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Joanna Levitt Cea, IDEX’s Impact Investments consultant, shares this nourishing soup that has long been prepared by her husband’s family in El Salvador. “This recipe is so simple, and yet packs a powerful punch in terms of vitamins and minerals,” says Joanna. “It’s also made from the parts of the fish that most people in the U.S. overlook and throw away! So it feels like a very sustainable food in that it helps us to fully use the animal whose life is being taken.” Joanna’s recipe reminds us of the fisherfolk across the world in South Africa where IDEX partner the South Durban Community Environmental Alliance (SDCEA) fights against polluting industries. These industries are threatening the health and livelihoods of nearly 300,0000 local fishermen, farmers and residents in the South Durban basin. Part of SDCEA’s work is in educating the fishing community about self-sufficient and sustainable fishing techniques. In El Salvador, Joanna notes that often use different white fish caught off the coast. When making this in the U.S., she says her favorite fish to use are wild salmon or blue fish, but any flavorful fish will work. Go to the seafood counter of your favorite market or fishmonger and ask whether they have fresh trimmings. (An added bonus is that trimmings are inexpensive.) Joanna’s Nourishing Salvadoran Fish Soup trimmings (head, backbone and tail) from 1 large- or 2 medium-size fish. 2 white onions, diced 1/2 head of garlic, sliced 4 tomatoes, chopped 1 bunch cilantro, chopped 1 to 2 inch chunk of ginger root, sliced 1 to 2 limes, squeezed for juice 1 to 2 avocados, chopped 1 tsp olive oil salt Fill a 6-8 quart stockpot with water and put on medium high heat to bring to boil. Rinse the fish trimmings under cold water and put them into the pot. Dice the onions and add to the pot. Peel the ginger root chunk (using a spoon to scrape off the peel works best). Slice into thin rounds and toss them into the pot! Chop up 2 of the

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tomatoes and toss into the pot. Add salt to taste. Bring to a boil and then turn down. Leave it on low boil for at least 1 hour, or up to 2 hours. After 1-2 hours on low boil, add in the remaining ingredients and let the soup low-boil for another 30 minutes. Peel garlic cloves and cut garlic into thin slices. Toss into the soup. Chop up half of the cilantro bunch and toss in the soup. After 30 minutes, taste the broth and see if it needs more salt. Serve soup in individual bowls and garnish each bowl with cilantro, a drizzle of olive oil, a squeeze of lime, and some chopped avocado. Goes well with rice, plantains, potatoes or squash.

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Marion Gee, co-chair of the IDEX Young Professionals Group (YPG), shares her recipe for her mom’s energy-boosting granola. The IDEX YPG, started in 2010, is a group of Bay-Area based young professionals who awareness and funds for IDEX partners around the world. Members come from a variety of backgrounds but have a common interest in international development and social justice in the global south.

IDEX YPG leadership team celebrates at a fundraiser for IDEX.

Marion’s Energy-Boosting Granola 4 cups rolled oats 1 cup honey 2/3 cup corn or other vegetable oil 1/4 to 1/3 cup of sunflower seeds, sesame seeds, and/or flaxseed ½ to 1 cup almonds, pecans and/ or walnuts or other types of nuts 1 cup dried cranberries (and/ or raisins, dried blueberries, dried fruit) 1 cup chopped dates (optional) In large metal or glass mixing bowl, mix oats with honey and oil. Once mixed, add the seeds and nuts as desired. Spread ½ inch to 1 inch thick on a foil-covered cookie sheet. Place in oven at 325°F. for 20 - 30 minutes. Take out of oven when done, remove from tray and put into a clean mixing bowl. Add the dried fruit and stir. Once it has cooled, place in an air-tight sealed container or freeze until needed. Great as a snack or with yogurt or milk.

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Rajiv Khanna, IDEX’s Director of Learning and Evaluation, shares with us his family’s healing beverage recipe that he refers to as “an inter-generational, cross-geographical, ancestral, modern, natural mix that has healed our people and communities wherever they may be.” In sum, says Rajiv: “this drink is resiliency in a cup.” Rajiv’s remedy reminds us of the resilient communities IDEX partner GRAVIS works with in the Thar Desert of Rajasthan, India. In the world’s most densely populated desert ecosystem, life is not easy. Communities contend unpredictable rainfall, environmental degradation, climatic extremes, resource scarcity, few health clinics, and oppressive social standards for women.

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GRAVIS’ work is guided by the idea of “sitting on one carpet,” meaning equal voice and equal rights for men and women. Much of this work is done through Self-Help Groups, which empower women with life skills and economic self-reliance. Projects include support for seed banks, micro-credit lending, and nutrition. GRAVIS reaches over one million people with their holistic approach that focuses on water security, food security, health, and education. Rajiv’s Rejuvenating Remedy 2-3 tsp turmeric 12 cloves 6 tsps chopped fresh ginger 1 tsp honey 1 lemon Take a large pot of water (approximately 4 quarts); add more water if needed. Add turmeric, cloves, and ginger. Boil the above mixture uncovered over high heat. After it has boiled, continue boiling for 6-8 minutes over high heat. You may lose a lot of water, so ensure that you put generous amounts of water at the beginning. Once the beverage has brewed, stir it gently and use a ladle to pour it into a cup. Before drinking, squeeze lemon juice and stir in 1 tsp honey.

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Sasha Rabsey, the vice chair of IDEX’s board, thinks a lot about food. She lives in San Francisco where she can access bountiful fruit and vegetables any time of year. But on a recent visit to South Africa to visit IDEX’s partner Biowatch in Mtubatuba, South Africa, she says her “attitude about farmers and food production was completely transformed. When I next shop at my local grocery store or farmer’s market, I won’t buy anything again without giving a thought to the farmer or her process.” Sasha’s visit to Biowatch included hearing first-hand how they are maintaining the rights to practice ancestral traditions of farming, including fighting (and winning against) industrial giant Monsanto.

Biowatch helps small-scale farmers with workshops and mentoring to maintain

traditional methods of farming that shun chemical pesticides or fertilizers. “I am incredibly inspired by the women [of Biowatch] and their energy, their fight to remain connected to nature, to maintain deeply-held traditions, to be the sole providers for their families. This is why when I return home and I am choosing from the abundance in front of me, I will never think or feel the same way about those who grow the food that sustains my body and soul.”

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The recipe Sasha shares below exemplifies both tradition and the deliciousness of simple foods: “I fell in love with bucatini all’amatriciana the first time I went to Rome 14 years ago. It reminds me of living life at a slower pace, of friendliness, and of simple foods.” Sasha’s Bucatini All’Amatriciana 8 ounces bucatini or spaghetti 1 tbsp olive oil 100 g or 3.5 ounces. guanciale or pancetta (about ¾ cup diced) 100 g or 1/2 cup grated pecorino romano 1 yellow onion, diced 1 14 ounce can plum tomatoes ½ tsp. hot pepper flakes, or more to taste Place a large pot of water to boil. Put in a small handful of salt. Dice the guanciale into medium pieces, cubes of about 1/2 inch. Be wary of dicing the meat too small, if so it will be easier to overcook and you’re aiming for tender rather than crispy. Sauté the guanciale and hot pepper in the olive oil in a pan over medium heat. As soon as the fat becomes translucent, remove the meat and set to drain on a paper towel. Add onions to the rendered fat and sauté, stirring constantly, until translucent. Add the tomatoes and the guanciale. Simmer on low heat about 5-10 minutes. When the water comes to a boil, add the pasta. Cook the pasta 1 minute less than the package states. Drain the pasta and add it to the pan with the sauce. Toss with the sauce and add the pecorino romano, stirring constantly so that the melted cheese coats the pasta. Remove from heat and serve immediately with additional grated pecorino for sprinkling on top.

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Verónica Moreno, IDEX’s operations coordinator, calls this recipe her family’s version of a “Latino sloppy joe.” “I learned how to make this dish from watching my mother and aunts cook for our many family parties,” says Verónica. “Since the recipe has few ingredients and doesn’t take very long, it’s perfect for big gatherings.” The tinga is typically served atop tostadas, which are baked or fried tortillas made of corn. The food culture of Mexico varies widely but one basic staple found throughout the country is, of course, corn. For many in Mexico, maize is not just a crop but also a deep cultural symbol intrinsic to daily life. IDEX partner DESMI, based in Chiapas, works to protect local varieties of maize. “The value of defending ancient practices is to defend the people, to defend biodiversity and many species of corn that retain the native peoples and peasants throughout Mexico,” says María Estela Barco Huerta, DESMI’s General Coordinator. “To defend corn is to defend the future of food of indigenous peoples.” Verónica’s Tinga de Pollo 1 can chipotle peppers in adobo sauce 4 to 6 juicy tomatoes, diced in big chunks 3/4 of red onion, thinly sliced 3 to 4 cloves of garlic, minced 2 chicken breasts, cooked and finely shredded 10 tostadas 1 bunch cilantro, minced salt and pepper to taste 2 tsp vegetable oil crema (Mexican sour cream) (optional) avocado, diced (optional) Heat oil in a large skillet. Once oil is hot, add onion and garlic. Cook onion and garlic until soft but not completely clear yet. Slice the chipotle peppers and add the sauce from the can along with tomatoes to pan. Cook until tomato is easily mashed, about 20-25 minutes. Mash tomatoes and chipotle (leave some chunky texture if you you’d like). Mix in shredded chicken. Let simmer 7-10 minutes and add salt and pepper to taste. Serve on top of tostadas and garnish with crema, avocado, and cilantro.

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Trishala Deb, IDEX’s regional director for Asia, shares her family’s recipe for panjabi chhole. Chhole (also known as chana masala or chole masala) is a chickpea-based dish that originated in the northern state of Punjab. “My family is Panjabi, Bengali, and Marathi – which are all different regions with their own distinct cuisines,” explains Trishala. “There are elements of all of those culinary variations in this recipe. I’m so grateful for all the different branches of our family. This recipe is an homage to them and the gifts of mixed heritages.” This family-oriented recipe reminds us how many communities where our partners work feed their own families. Many of our partners use sustainable farming practices: respecting the knowledge of the farmers who have generations of experience how to best to feed their communities and preserve the land for future generations. Take the example of our partner Sahyog Sansthan, in Rajasthan, India, and the story of Mohini Devi. One activity Sahyog focuses on is training farmers in the use of local seeds and other sustainable agricultural practices. Sahyog also promotes women’s involvement in agricultural decision-making and increasing opportunities for women.

Mohini Devi is fiercely proud of the organic, sustainable fields she created with agroecology training from Sahyog Sansthan.

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Mohini was one such woman who had the chance to take a training course in sustainable farming methods provided by Sahyog. Like the majority of other women around the world who produce most of the food crops that feed their communities, Mohini works hard digging, planting and cultivating in this harsh environment to feed her family. An ardent learner, she now implements excellent agroecological practices herself and preserves her own seeds. It’s no doubt hard work, but the dignity and pride that come with self-sufficiency shows. Trishala’s (Not Your Regular) Panjabi Chhole 2 tbsp brown mustard seed 1½ tbsp cumin powder 2 tbsp coriander powder 1/2 tsp asafoetida 2 bay leaves 1 tsp turmeric 1 tsp amchur (raw mango powder) 2 cinnamon sticks 3 cloves 1 head of garlic, chopped 1 inch of ginger, chopped 1 green chili or 1 tsp red chili powder, or more to taste 1 1/2 large yellow onions, sliced in thin semi-circles 4 roma tomatoes, diced medium 1 can coconut milk 2 large cans garbanzo beans Heat oil, then add spices all together. When mustard seeds start popping, add garlic and ginger. After 2 minutes, add onions and chili and cook on medium low until onions are transparent. Add tomatoes and cook together until onions and tomatoes are really integrated, and then add coconut milk. Cook together for 10 minutes, and then add garbanzo beans. Bring to a boil, add some water, and keep at low boil for an hour or more. The longer it cooks over low heat, the more the beans break down and absorb the rest. Serves 4. Enjoy with rice.

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Verónica Moreno, IDEX’s operations coordinator, shares one of her mother Genoveva’s comforting Mexican recipes. These taquitos, fried rolled tacos with a delectable potato and cheese filling, were a favorite of Verónica’s growing up. With potatoes at the heart of this comfort dish, we can’t help but think of our new grantee Asociación ANDES (Association for Nature and Sustainable Development)—a Peruvian organization that works closely with indigenous communities in the Cusco region. One of their main initiatives is working with more than 6,000 farmers of Parque de la Papa (Potato Park) to preserve and recover the biodiversity of their potatoes. When Katherine Zavala, IDEX’s Regional Director for Latin America, visited Asociación ANDES and the Potato Park in 2014, she was surprised to see the surrounding mountains were dry and bare. Not the usual vision of the Andes landscape where indigenous villagers had been accustomed to seeing snow-covered tops and water trickling down to nourish crops below. She learned from the farmers there that climate change is affecting conditions for growing potatoes. At higher altitudes, pests can’t survive, but with global warming, farmers have to go higher and higher to build more adequate conditions to cultivate their crops. In response, Asociación ANDES has been working to establish the Potato Park as an Indigenous Biocultural Heritage Area. This community-led and rights-based model to conservation ensures local livelihoods using the knowledge, traditions, and philosophies of indigenous peoples. Although farming communities of Potato Park are growing more than 1,400 native varieties of potato, you’ll need just one (whichever one you like and can find at your local market) for this recipe! Genoveva’s Taquitos de Papa 3 large potatoes, boiled and peeled 1 medium onion, diced 3 cloves of garlic, minced 1 package queso fresco, crumbled 1/3 cup shredded mozzarella 20-25 corn tortillas

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vegetable oil for frying salt and pepper to taste In a large bowl, mash the boiled potatoes; mix in onion, garlic and both cheeses. Add salt and pepper to taste. Mix thoroughly and set aside. Heat enough oil in a frying pan to fry taquitos. To assemble, warm up tortilla (in a comal or dry frying pan). Scoop and place a few tablespoons of potato mixture onto the warm tortilla. Roll tortilla into a cylinder and place in frying pan. Fry all sides until golden in color. Drain taquitos on paper towels to soak up excess oil. Serve warm with salsa, guacamole, lettuce, crema (Mexican sour cream) and/or additional queso fresco.

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“Whenever I get invited to someone’s house for the first time, I bake my ‘go-to’ cake and bring it with me,” says Jennifer Lentfer, IDEX’s Director of Communications.

In Chiapas, Mexico, IDEX partner DESMI works with a bakery cooperative run by 30 enterprising women who have been baking for 20 years now. DESMI’s model for economic empowerment, called the Solidarity Economy, builds on indigenous practices such as trueque (barter system) and tequio (community improvement projects undertaken collectively). DESMI’s revolving loan fund has helped get dozens of cooperatives off and running – including bakeries, organic coffee ventures, vegetable farms, and honey-making projects.

“Baked goods are a natural expression of love and friendship,” says Jennifer. “Plus, this recipe makes a tasty, quick, and easy gift!”

How To Make Friends Orange-Glazed Poppy Seed Cake Cake: 3 cups flour 2 1/2 cups sugar 1 1/2 tsp baking powder 1 1/2 tsp salt 1 1/2 tsp almond extract 1 1/2 tsp vanilla 2 1/2 tbsp poppy seed 1 1/2 cups milk 1 1/4 cups vegetable oil 3 eggs Glaze: 1/2 tsp almond extract 1/2 tsp vanilla 3/4 cup sugar 1/4 cup orange juice 3 tbsp melted butter Mix all the above cake ingredients together and beat for 2 minutes. Bake in a well-greased and floured bundt cake pan (or 2 bread loaf pans) at 350 degrees for 1 hour and 15 minutes, or until toothpick comes out clean. Mix glaze ingredients in a separate bowl. While the cake is still very hot, pour the glaze over the top.

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IDEX Director of Finance and Operations Sam Fowler shares their favorite vegetarian dish. This “rice” is perfect for those on a grain-free diet or those just looking to up their vegetable intake. (Or get more veggies in kids’ mouths!) Vegetables also star in the gardens of IDEX partner Surplus People Project (SPP). Started in the early 1980s to support South Africa’s black communities to resist forced evictions under apartheid, SPP today works with impoverished communities to access healthy, sustainable food. SPP supports smaller groups like Bambanani Food Garden, which operates out of a local primary school and provides a daily meal to approximately 1,200 students. How’s that for getting food into kids’ mouths?!

Sam’s Cauliflower “Fried Rice” 1 medium head (about 24 oz) cauliflower, rinsed 1 tbsp sesame oil 2 egg whites 1 large egg pinch of salt cooking spray 1/2 small onion, diced fine 1/2 cup frozen peas and carrots 2 garlic cloves, minced 5 scallions, diced, whites and greens separated 3 tbsp soy sauce, or more to taste (use tamari to make this dish gluten-free) Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower. Combine egg and egg whites in a small bowl and beat with a fork. Season with salt. Heat a large sauté pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside. Add the sesame oil and sauté onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft. Raise the heat to medium-high. Add the cauliflower “rice” to the sauté pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens. Serves 4.

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When Yeshica Weerasekera, Regional Director for Africa, visited new IDEX grantee ZIMSOFF, she had the opportunity to meet with its chairperson, Elizabeth Mpofu, in her rural homestead. Yeshica was reminded of the long hours small- scale women farmers put in on a daily basis.

Elizabeth is not only a mother, farmer, and chairperson of ZIMSOFF, a dynamic group made up of nearly 20,000 farmers that promotes organic farming and ecological land use. She is also the General Coordinator of La Via Campesina, a global movement of millions of smallholder farmers focused on food sovereignty. To get all this done, Elizabeth definitely needs hearty, nutritious, and yummy food like this.

Muriwo neDovi (Leafy Greens in Peanut Butter) 2 medium onions, finely chopped 2 tbs butter or oil 1⁄2 tsp salt 1⁄2 tsp pepper 1⁄2 tsp cayenne pepper (optional) 3 to 4 tomatoes (can also substitute tomato paste) 6 tbsp creamy peanut butter 1⁄2 pound leafy greens (Mustard greens or pumpkin leaves work best in this recipe, but spinach, collard greens, etc. are also delicious) Cook onions with butter in a big stew pot until browned. Add garlic, salt, and seasonings. Add the tomatoes and mash them with a fork. Add half the peanut butter to the pot, lower heat, and continue to simmer. In a separate pan, cook the greens with about 2 tablespoons of oil or butter in a saucepan until leaves are limp and tender and add them in to the stew pot. Add the rest of the peanut butter and heat for 5 minutes. Add a bit of water if mixture seems too dry. Add additional salt to taste.

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For nearly her entire childhood growing up rural Nebraska, IDEX’s Director of Communications Jennifer Lentfer was a member of 4-H, the largest youth development organization in the United States. Through 4-H she learned everything from baking to leadership to photography. She says “4-H not only gave me very practical skills, but helped instill a deep sense of community service.” Although not quite as large in scale, new grantee Red N ̃uqanchik Marionijei Noshaninka (Indigenous Youth Network of Ayacucho) in Peru also works with youth. In fact, youth are at the forefront of the organization. In the early 1980s, up until 2000, Peru underwent a violent civil war. Many indigenous people were displaced from their communities and forced to find safety in urban areas. Youth and children were especially vulnerable as they either became orphaned or driven out of their homes. From this harsh backdrop emerged an indigenous rights movement, including the founding of Red N ̃uqanchik. Focused on advocacy for laws and policies to protect and promote indigenous rights, they also support youth to recover their indigenous identity. They do this by host community-level “debate circles,” ancestral rituals, festivals, and faenas in which community members donate their time to work on a project that is for the good of the community. Youth leadership programs, like Red N ̃uqanchik’s are often transformative. For Jennifer, her involvement with 4-H laid the foundation to not only want to serve her own community but the wider world around her. Looking in her recipe box recently, she rediscovered her recipe for 4-H biscuits. The recipe simply read: 2 cups flour 3 tsp baking powder 1/2 tsp salt 1/3 cups butter 2/3 – 3/4 cups milk Bake in 375 degree oven for 15-20 minutes. Jennifer comments that if you had been in 4-H, you would know how to turn that basic recipe into biscuits. But for those of us who might need additional directions:

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Mix the dry ingredients together first. Next you “cut in” the butter to the flour mixture with your hands or with a dough/pastry cutter. Then you create a sort of valley in the bowl, where you’ll pour in the milk. After the milk is in, don’t mix too much or the biscuits lose their light, flaky texture. Stop when everything is just moist and sticky. A few clumps are ok. You can form the biscuits in two ways: - Just drop them onto the pan for a bumpy texture. (Great if gravy is going on top of them anyway.) - Roll out the dough to about 1/2 inch thick and use a glass or cookie cutter to cut out biscuits. (Remember, don’t over knead or overwork the dough or that light, flaky texture will be gone.)

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IDEX Executive Director Vini Bhansali shares her mom Vineeta’s recipe, a typical recipe from Udaipur where Vineeta is from. Udaipur is also the home base for IDEX partner Sahyog Sansthan. Sahyog works in the arid, drought-prone areas throughout southern Rajasthan with local farming communities on agroecological practices to ensure water security, conserve natural resources and regenerate the soil. On a partner visit a few years ago, IDEX Regional Director Yeshica Weerasekera visited one such farmer Sahyog has trained, to see for herself this type of agroecology in action. The farmers in this area, including Ratan Lal, are becoming increasingly successful with their worm compost techniques. Ratan’s friend, farmer Veni Ram, reports that organic production levels using worm compost are equal to, if not better than, those using chemical fertilizer. He says “the chemical fertilizers require more water,” referencing the local water problem. And with the continual use of such chemicals, the soil’s texture changes and there are negative impacts on their health. Further, he points out that the organic vegetables taste very good. They can really tell the difference. Veni Ram’s small but beautiful farm, full of varied crops, nutritious plants, and fruit trees, is used as an exemplary demonstration site for a multitude of agroecological techniques that many other farmers can visit, who learn from witnessing these ideas in action and getting their hands in the soil. Vineeta’s Udaipuri Chana Dal with Lauki 1 cup chana dal (split bengal gram dal) 2 cups chopped lauki (bottle gourd) 1 chopped tomato 1 inch grated ginger 4 chopped garlic cloves 1 chopped green chilly 2 whole cloves 1 chopped onion 1 tbsp finely chopped cilantro 1 tsp red chili powder 1 tsp coriander powder

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1/4 tsp turmeric powder a pinch of asafetida 1/2 tsp cumin seed 1/2 mustard seed 1 lemon salt to taste ghee Soak the chana dal for 2 hours. Heat some ghee in pressure cooker; add the asafetida and mustard seeds then cumin seed after they crackle. Add chopped onion, garlic, ginger, and cloves. Add turmeric, then chopped lauki, and sauté for a few minutes. Mix remaining dry spices in a bowl along with chopped tomato. Add 4 tablespoons of water in pressure cooker. Stir well, then pour the soaked chana dal in and stir for 5 minutes with 3 cups of water. Cover the pressure cooker following all safety instructions. If you don’t use a pressure cooker you can also cook this recipe on the stovetop, it will just take longer to cook. Pressure cook for 7 minutes and turn off stove. Leave the pressure cooker untouched until the pressure has released. Open the lid, stir well, and garnish with chopped coriander leaves and lemon juice. Serve with Indian breads like chapati or poori or any type of cooked rice.

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Today’s recipe comes from Katherine Zavala, IDEX’s Regional Director for Latin America. She writes: Growing up in a Peruvian household, my mom cooked an incredible variety of dishes: arroz con pollo, ají de gallina, anticuchos, ceviche…basically every item in your local Peruvian restaurant. But my ultimate favorite dish of my mom was tallarines rojos: red spaghetti! This dish traces its roots to a series of waves of Italian immigration to Peru dating back to the 1800s, but Peruvian tallarines rojos is significantly different from your classic Italian spaghetti dish.

Indigenous Quechan members from the Amaru community welcome IDEX staff in the Andes Mountains, near Pisac, Peru. Last year I went back to Peru – this time on behalf of IDEX to see how we could play a role in supporting grassroots groups in the region. During my visit, I traveled to Ayacucho, a province in the Andes. Even though Peru was starting its summer, up in the mountains the cold hit me hard. Usually on these occasions I crave tallarines

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rojos. So you can imagine my surprise when the first local comedor I came upon offered my favorite dish: ¡tallarines rojos! Katherine’s Tallarines Rojos 2 lbs chicken, cut in pieces 2 big onions or 3 medium onions, chopped 1 carrot, grated 3 garlic cloves 6 to 8 tomatoes, peeled and chopped 2 bay leaves 1 tsp dried oregano ½ tsp ground cumin 1 tsp paprika 2 to 3 leaves fresh basil 1 package spaghetti noodles 1 can tomato paste salt and pepper, to taste olive or vegetable oil grated Parmesan cheese, optional, for serving Peel the tomatoes and blend them together into a sauce. Chop the onion and crush the garlic. In a pot, warm the oil and add the onion and garlic until lightly cooked. Immediately, add cumin, pepper, paprika and salt (to taste) and stir until the onion is translucent. Immediately put the chicken pieces into the pot to brown (at this point lower the heat). Once the chicken is golden brown, add the tomato sauce that you have prepared, as well as the grated carrot. Also add the bay leaves, oregano and basil. Reduce the heat a little bit more and let the pot simmer for 20 minutes while the chicken cooks. You can then taste to see if it needs more salt and if the chicken is cooked through. Add the tomato paste. Stir the sauce a few more minutes and then turn off the heat. In another pot, boil water with salt and oil to prepare the spaghetti noodles. Prepare to your taste and once ready, serve the spaghetti with the prepared tomato sauce and chicken.

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This recipe is shared by the members of an artisans cooperative in Mexico supported by an IDEX partner organization, Ñepi Behña. Rosalía, who is in charge of the group’s vegetable garden and the seedbed, shares: “When I first joined the cooperative, I thought that I just had to deliver my sponges [a beauty product that the cooperative makes], get paid, and that was all. But I have learnt what sustainable agriculture is about…and [how} we can all have a backyard vegetable garden. We don’t have to buy vegetables. Everything can be natural as long as you know how to cultivate it, and that guarantees a good diet for our families.”

Benita, member of the Ya Muntsi cooperative, grinds the chilies for her mole recipe.

Benita’s Chicken Mole Chicken (and stock) 8 garlic cloves 1 onion 2 whole chickens, cut in pieces 8 cups of chopped vegetables (carrots, green beans, zucchini, squash, etc…) 1 cup rice salt

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Start by sautéing the garlic cloves and the onion finely cut with a little oil in a large pot. Rinse and wash the chicken. We add water and bring to boil. When boiling, add the vegetables, the rice, and a little salt to taste. We let it cook until the rice and the chicken are properly cooked. Add more water as necessary when cooking. Mole Sauce ½ cup hazelnuts ½ cup almonds ½ cup walnuts ½ cup peanuts ½ cup pumpkin seeds ½ cup raisins ½ cup ground chili 5 tsp chocolate “abuelita” 1 pinch cumin 1 pinch sesame seeds 1 pinch pepper 1 pinch clove 1 pinch thyme 1 pinch cinnamon 1 pinch marjoram 1 pinch mint 1 small piece of bread or 2 tortillas 3 cloves garlic, chopped 2 onions, sliced After setting the chicken, vegetables, and rice to boil, grind all the nuts and spices for the mole sauce. Start cooking them in oil and add the garlic, onion, and bread or tortilla. When the mix heats up, add some of the chicken stock from above and let it cook, stirring slowly, until it becomes thick. Serve mole sauce over cooked chicken, vegetables, and rice. Serves 10.

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This Guatemalan quesadilla is a dessert cake, unlike the Mexican quesadilla that is generally known in the US. This cake is not too sweet and it’s the perfect match for an afternoon coffee. When IDEX Executive Director Vini Bhansali went to Guatemala to visit with IDEX partner APROSADSE, staff and board members welcomed her over a long, leisurely lunch to share updates about their programs. She remembered the meal was simple yet delicious and served with love. “I can see that this organization accomplishes so much powerful work in the community because its team treats each other like family.” Over lunch that day, they also shared their organization’s history working with indigenous subsistence farming families, in light of the country’s 36-year-long civil war which saw more than 200,000 people killed or disappeared. The vast majority were indigenous Maya. When APROSADSE was founded in the 1970s, its goal was to reduce the shockingly high rates of maternal mortality in rural communities. The work of training and organizing health promoters and midwives was looked on with great suspicion. But, as they told Vini, it had to be done because there were no other services for people. “I derive such courage from APROSADSE’s leaders,” says Vini. “If they continue to do what they do each day, I think how it’s a much smaller a task for IDEX to hold philanthropy accountable and focus on partnering effectively with such visionary groups.” Quesadilla: Guatemalan Coffee Cake 1 cup rice flour 2 cups shredded queso fresco cheese* ¾ cup sugar ¼ teaspoon baking soda 4 eggs ¾ cup heavy cream Preheat oven to 350°F. In a mixing bowl, combine the rice flour, cheese and sugar,

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with the baking soda and toss to combine well. In a separate bowl, whisk together the 4 eggs with the heavy cream. Pour this into the dry ingredients and mix just until the dry ingredients are moistened well. Spray an 8 x 8-inch baking pan with cooking spray, or grease with butter or shortening. Pour batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in center comes out clean. * Sometimes a cheese called “queso fresco” is found in grocery stores but has the texture of mozzarella and will not shred properly. Look for a cheese that has a dry texture. Parmesan or cotija cheese can be used if queso fresco cannot be found.

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This recipe brings us to Nepal. Dal Bhat (which translates into lentils and steamed rice) is something of a national dish in Nepal and eaten by many families daily. The ingredients vary by region, including different vegetables and condiments, but this basic version is a great one for beginning cooks. Nepal is home to two long-time IDEX partners – one of which is ASHA Nepal. ASHA works in the Nuwakot district with subsistence farmers like Lal Maya. Before joining ASHA, Lal Maya says she could not have imagined her life as it is now. In front of her home, she has a rainbow-colored vegetable plot where she grows leafy greens, squash, oranges, and corn.

  Lal Maya’s crop yields have been so good she can sell her surplus produce to buyers from the capital.  For the last several years, Lal Maya and 19 other women in the Kurilo Women’s Society—a group supported by ASHA—have been providing each other with small loans to invest in income-generation activities like goat-rearing and vegetable-selling. Since the loan funds in her group come from group members themselves, they set the rules. Women like Lal Maya, who are the sole supporters of their families, are welcome to join.

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Lal Maya’s group has also participated in ASHA’s organic agriculture training that includes free seeds to get members started. Their crop yields have been so good that they are able to eat better and sell surplus produce in bulk to buyers who come in from the capital. As Lal Maya sees it, her crops are thriving, and so is she. Nepalese Dal Bhat 1 1/2 cups uncooked rice 1 cup dry lentils 1 small yellow onion, chopped 3 cloves garlic, chopped 1 tbsp olive oil 16 oz. can tomatoes 1 red chili, sliced ½ -1 tsp turmeric ½ – 1 tsp chili powder ½ – 1 tsp curry powder salt to taste 1/3 cup fresh cilantro, chopped 1 lime, sliced Begin cooking the rice according to the package instructions (usually 2 parts water to 1 part rice). Once you start the rice, chop the onion and garlic and add both to a large pan with a splash of olive oil. Once the onions and garlic have softened, add the lentils and allow them to cook dry for a minute, then add 3 cups of water into the pan, cover, and let cook. Once that water is absorbed (around 15 minutes), add spices to taste (about 1/2 teaspoon of each to start), the can of tomatoes, and more water (if needed). Simmer for another 10-15 minutes until the lentils are fully cooked. Give them a taste and adjust any seasonings as needed. At the very last minute, add a handful of chopped cilantro and remove from the heat. The rice should be cooked at this point. To serve, add a few heaping spoons of rice to a plate and top with the lentils. Garnish with a lime wedge, sliced chilies, and a sprig of cilantro.

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Peri peri chicken, a dish popular throughout South Africa, actually has Mozambican-Portuguese origins. The flavors were introduced to Portuguese settlers in Mozambique, and the dish made its way to South Africa when miners relocated there in search of gold. The spiciness of sauce can be adjusted by the amount of chilies, or using less spicy chilies. South Africa has long been a melting pot of different cultures. It’s also a major destination for millions of refugees and forced migrants who are seeking to escape persecution, war, political conflict, and gender and/or cultural forms of violence. Once in South Africa, however, refugees face homelessness and poverty, and are vulnerable to acts of violence and xenophobia. They often lack access to basic necessities such as food, water, healthcare, jobs and education.

Mary Magdalene Tal, a refugee from Cameroon living in South Africa, saw that women refugees were especially vulnerable. Mary knew first-hand how difficult it was to get any type of support in South Africa. This experience inspired her to create Whole World Women’s Association (WWWA) to provide support especially to refugee women. A tireless and passionate advocate for refugee and women’s rights, Mary

utilizes courageous storytelling techniques to address trauma through deep healing and transformation that cultivates improved self-esteem, hope and social justice. WWWA is also working to foster dialogue between locals and refugees to learn from each other and address xenophobia through a program called Building Bridges. In Mary’s words, “We get to know each other’s history, where we come from, and our struggles as women. We find that the South African women working with us are beginning to open up their hearts to learn so much about women who are not from this country.”

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Peri Peri Chicken 4 – 6 pieces of chicken 1/4 cup lemon juice (1-2 lemons) 1/4 cup white vinegar 1/8 cup olive oil 3 cloves garlic, minced 1 tsp ginger, peeled and chopped 2 – 3 tsp peri peri (African chili) spice or 4-5 fresh peri peri chilies 2 – 3 tsp paprika 1 tsp ground oregano salt and pepper, to taste In a large bowl, combine ingredients for peri peri sauce. Coat the chicken and marinate for at least an hour, preferably overnight. Grill the chicken on medium heat, basting with marinade. Grill until skin is just charred and chicken is done.

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Today we bring you to Nepal to share this quick vegetarian recipe of crispy potatoes and tender asparagus tossed in a vibrant spice mixture. Nepal is home to Women’s Awareness Center Nepal (WACN), an IDEX partner that works with women farmers to create brighter futures for themselves and their communities. Like many rural Nepalese women, Ganga Thapa lived a life of subsistence farming. Ganga tired of never having enough food for her three children. She wanted more for her family. IDEX met Ganga on a field visit to Nepal and found out how she had changed her life.

Ganga Thapa, harvesting her beans. Photo: Jan Stürmann

Just a few years ago, Ganga reports her family’s situation was bleak. Her husband had few opportunities for employment so the vegetables were the family’s only source of food and income. To buy food and to send her children to school, Ganga would go to moneylenders where she would be charged a rate of 20% on a loan of $50. Her neighbor Madavi was a member of a local cooperative started by WACN and invited her join. When Ganga finally convinced her husband to allow her, Ganga discovered a welcoming forum to share her experiences and discuss solutions. She learned that through the cooperative, members could save money and use this capital to support each other in small business ventures, their children’s education, and emergencies. The loans were at a lower interest rates than the local moneylender and no collateral would be needed.

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Ganga began to save around $0.80 each month. After six months she took a loan of $80 to buy goats. Ganga repaid her loan. During that time, she was identified as a lead farmer by her group, and participated in a training on sustainable farming techniques. Ganga borrowed another $80 to grow cauliflower, build a compost shed, and a cow stable. Her crops continue to grow well and her enterprises are turning a good profit. She uses the extra income to pay for her children’s education. Kurilo Alu Bhutuwa – Nepali Potatoes and Asparagus 2 tbsp vegetable or canola oil 1/4 tsp cumin seeds 4-5 small potatoes, peeled and cut into a small dice 3 cloves garlic, minced 1/2-inch piece ginger, grated 3/4 tsp cayenne pepper 1/4 tsp turmeric 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp salt 1-1/2 pounds asparagus, washed, ends trimmed and cut into 1-inch lengths In a large sauté pan, heat the oil over medium-high heat. Add the cumin seeds and cook, stirring, until fragrant. Add the potatoes and cook, stirring occasionally, until lightly golden. Add the garlic, ginger, cayenne, turmeric, ground cumin, coriander, salt and stir to mix. Add the asparagus and cook, stirring occasionally, for several minutes, or until the asparagus is tender crisp.

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Jocón, or pollo en jocón, traces its origins to the Mayan communities of Guatemala. Chicken is simmered in a tasty sauce tinted a lovely shade of green by tomatillos and cilantro, and thickened with ground sesame and pumpkin seeds. IDEX’s partner AFEDES, was literally founded in a Guatemalan kitchen by a group of Maya Kak’chiquel women. Years ago, the men of a cooperative in Santiago Sacatepéquez were meeting to organize politically when the women began to accompany their husbands to cook for their meetings. While cooking, the women began to talk amongst themselves and recognize that they, too, could engage in economic empowerment activities. Thus, 1996 saw the start of AFEDES’ work in training women to sew, bake, and sell groceries. By 2001, AFEDES had built a microfinance program including microloans for income-generating projects, technical assistance and skills training. Outwardly, the program seemed to be a success but in 2008, AFEDES found that women were not necessarily becoming more empowered. In fact, at the household level, some women were worse off. And, while no one was talking openly about domestic violence, its impact could certainly be felt, too.

AFEDES members gather for a training.

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Understanding that women’s oppression could not be solved by credit alone, AFEDES decided to shift its focus. AFEDES has started what they call “School for Women’s Political Education”– an 18 week-long program to educate and empower indigenous women about their rights. They are also working on a shelter for abused women and organizing with other women’s rights groups for policy change. “When we started our School for Political Education, we knew it would change families, communities and our country for good,” says Amarilis Guamuch, AFEDES’ former director. “We knew that together women would recuperate not only the soil and seeds on our land but, in fact, the soul of our society.” Pollo en Jocón 2 1/2 – 3 pound chicken, cut into serving pieces 2 tsp salt 1/4 cup pumpkin seeds (pepitas) 1/4 cup sesame seeds 2 corn tortillas, chopped, soaked in water, drained 1 cup of hulled and chopped tomatillos 1 bunch cilantro, chopped 1 bunch scallions, chopped 1 -5 jalapeño or serrano chili pepper, chopped Place the chicken, 4 cups of water and salt into a large pot over medium-high heat. Bring to a boil, reduce heat to medium-low and simmer for 30 minutes to 1 hour. Remove the chicken to a bowl and strain and set aside the broth. Let chicken cool, then remove the meat from the bones and shred. Set aside. Heat a dry skillet over medium flame. Add the pumpkin and sesame seeds and toast, stirring, until lightly browned, and place in a coffee grinder or a mortar and pestle and grind to a fine powder. Add sesame and pumpkin seeds, tortillas, tomatillos, cilantro, scallions and chili peppers to a food processor or blender. Add 1 cup of the reserved broth and process until smooth. If using a blender you may have to do this step in batches. Return the chicken to the pot. Pour over pureed sauce and add 1 to 1 1/2 cups of the remaining broth to give it a sauce-like consistency. Heat over medium-low flame and simmer for an additional 15-25 minutes. Adjust seasoning and serve.

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Bunny chow is a South African dish consisting of a hollowed out loaf of bread filled with curry. To eat this, you break off hunks of the bread-loaf top to sop up the curry within. The dish originated in the Indian community of Durban, which is also home to IDEX partner South Durban Community Environmental Alliance (SDCEA).

SDCEA works in the south Durban area, where rampant industrial pollution has resulted in numerous health problems, including respiratory illnesses and cancer. At SDCEA’s helm is co-founder Desmond D’Sa who was awarded the 2014 Goldman Environmental Prize (also called the “Green Nobel”) in part for successfully shutting down a toxic waste dump.

We at IDEX are very proud to have nominated D’Sa for the Goldman Prize as part of our deep commitment to standing in solidarity with our grassroots partners. D’Sa has now turned his sights on fighting the expansion of Durban’s port, a $10 billion project that stands to displace thousands of people without compensation and exacerbate problems such as waste management, pollution, and traffic. South African Bunny Chow 1 onion, finely chopped 1 tsp finely chopped fresh ginger 1 tsp finely chopped garlic 1/2 tsp finely chopped green chili 1 tsp ground cumin 1 tsp ground coriander 1 tsp red chili powder 1 tsp salt 2 large tomatoes, skinned and finely chopped 1 loaf white bread, unsliced

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1 cup dried beans (sugar or kidney, soaked overnight and cooked until soft. Or 1 14 oz. can of baked beans) handful of fresh coriander/cilantro finely chopped Over a medium to high heat brown the onion in a saucepan and add the ginger, garlic, green chili, cumin, coriander, chili powder and salt. Let the spices cook with the onions for a few minutes until golden. Add the tomatoes and the beans. Lower the heat, cover with a lid and simmer for approximately 15 minutes. Cut the loaf of bread in half widthwise and pull out the soft insides, leaving a third of an inch crust shell. Fill with the bean curry and garnish with fresh coriander. You can also make a lid for your bean bunny by putting the scooped out dough on top.

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IDEX Executive Director Vini Bhansali relies on this home remedy for both wellness and a great night’s sleep. The turmeric she uses to prepare haldi doodh comes from Jodhpur, Rajasthan, her home state and also the home of IDEX partner GRAVIS. On a visit to GRAVIS several years ago, Vini had the opportunity to meet with one of the many groups GRAVIS supports, the Ramdevji Self-Help Group. She recounts the story of being included in a meeting with the group as they gathered to go over their finances. This multigenerational group had saved over 30 Rupees ($0.65) each per month from their meager earnings, managing to support two women in the group to buy goats and sell dairy products. The women were also seed saving: collecting the seeds of naturally reproducing plants to be used again from year to year. Vini remembers how the women explained to her how financial self-sufficiency and food security went hand-in-hand. Since they didn’t have to buy new seeds, they could save money to pay for household costs. These seeds also resulted in heartier crops that would ensure that their families had enough food. Recipe note: Vini has specific instructions for how to enjoy this recipe. “Bundle up in bed and let this be the very last drink of the night that you sip slowly relishing each mouthful. And get a cozy, deep night’s sleep!” Vini’s Haldi Doodh 1 tsp ghee ½ tsp dried turmeric 1 cup milk (dairy or non-dairy) pinch cardamom, optional 2-3 drops vanilla extract, optional pinch black pepper, optional 1 tsp honey Warm ghee on low heat and then add turmeric. As the turmeric sears, add milk. On low heat, let the milk come to a boil. You can add a pinch of cardamom powder and a few drops of vanilla extract to enhance the taste. If suffering from congestion, add a pinch of black pepper. Once milk boils, pour into a mug and stir in a spoonful of honey.

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IDEX’s Regional Director for Africa Yeshica Weerasekera shares her amma’s [mother’s] recipe for her famous fish cutlets. These delectable fried croquettes were a favorite of many people in Yeshica’s community growing up in Sri Lanka.

As a regional director, a favorite part of Yeshica’s role is learning about self-determination and agroecology directly from communities. On her recent trip to Zimbabwe, she visited Chikukwa Ecological Land Use Community Trust (CELUCT) to learn about their thriving example. CELUCT was started by five local youth to confront harmful farming practices and big development projects in the region that resulted in land degradation and high levels of malnutrition. CELUCT is part of this movement in Zimbabwe working to revive ecological farming techniques in the country. Among their many accomplishments, they have set

up a community watershed management system and established a training center that provides overnight accommodation and organic meals to participants. It was this spirit of community-based action that proved instrumental in carrying the community through some very difficult economic, political, and climatic changes in Zimbabwe. Virtually the whole community is involved in conserving local resources, with strong engagement from women and youth. For instance, there are more than 5,000 farmers in the Chikukwa Permaculture Club, many of whom are women, who share their knowledge of effective practices. They are also reviving the use of local seeds. Yeshica commented that it wasn’t surprising to hear that the community enjoys the revival of indigenous food varieties: “There is so much to learn from Chikukwa as a model for agroecological practice, peaceful conflict resolution, and community-based food sovereignty.”

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Yeshica’s Sri Lankan Fish Cutlets 2 tins of mackerel or tuna fillets, drained and mashed 2 medium potatoes, boiled 4 green chillies, finely chopped 1 large onion, finely chopped a few curry leaves chopped 5 garlic cloves, finely chopped small piece of ginger, finely chopped salt and pepper, to taste lemon juice, to taste 1 – 2 eggs, beaten 2 cups breadcrumbs 1/2 bottle of frying oil Heat 2 tablespoons oil in a frying pan. Add chillies, onion, curry leaves, garlic, and ginger and fry until soft. Next add the mackerel to the mixture and fry a little bit longer. Remove pan from stove and allow to cool before adding the boiled potatoes. Add salt, pepper and lemon juice. Blend in the potatoes well and when well combined, form into soft balls. Coat each ball with egg batter and then coat well with breadcrumbs in a flat dish. Deep fry until golden brown. Pictured: Agroecology farmers, Newton and Elizabeth. Photo: Yeshica Weerasekera

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This deliciously creamy fall soup is a welcome dish as the weather gets cooler. It would also be a lovely way to start your Thanksgiving feast if you’re gathering with family and friends. To us at IDEX, Thanksgiving is a time to honor our wonderful community. For over 30 years, IDEX’s work and our partner’s programs have flourished with the support of our community. There are many reasons people become part of the IDEX community. Some care deeply about the devastating effects of poverty and injustice on people in the Global South. Some have had experiences in their own life that remind them of the preciousness of life and the gifts of nature. Some say that giving to IDEX gives them a way to make a difference in the face of some of the world’s grim realities. And yet, for others still, they want to express gratitude for all of the blessings of their own lives. For all of our IDEX community, we offer this rich and savory recipe from South Africa! Gratitude Butternut Squash Soup 1 large onion, peeled and chopped 3 tbsp olive oil or 2 tbsp butter handful fresh cilantro leaves 1 tsp ground cinnamon 1/2 tbsp mild curry powder 2 Granny Smith apples, peeled and chopped 500 g butternut squash 2 cups chicken or vegetable stock 2 cups milk 2 tbsp fresh cream (optional) Brown the onion in the olive oil or butter, add the cilantro, cinnamon, and curry powder. Next, add the apples and squash and stir for a few minutes so that all the ingredients absorb the flavors. Add the stock, turning up the heat a little to soften the apple and butternut. Cover and cook for about ten minutes. Once the ingredients have softened, add milk and leave another five minutes. If desired, add cream and stir. Puree the soup until smooth. Serve in bowls with a sprig of cilantro. Serves 3-4.

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The Peruvian Amazon, the fourth largest expanse of tropical rainforest in the world, is home to thousands of indigenous peoples. Tragically, over the course of the last decade, nearly three-quarters of the Peruvian Amazon has been leased to the international oil industry for the highest bid. In the area of women’s rights, poor, indigenous, non-Spanish speaking women living in rural areas are most affected by gender violence and other types of discrimination. On the flip side, Peru has marked some positive advances, such as becoming the first country in Latin America and the Caribbean to pass a law requiring that indigenous peoples be consulted on and give their consent to any legislative or administrative measures that directly affect them. IDEX forged a new partnership with Grupo Género y Economía [Gender and Economy Group] this year in Peru, a hub for indigenous women-led activist groups. They shared this special traditional Peruvian dish with us. More than a meal, it is a community ritual that brings families and neighbors together. The traditional preparation that continues to be used in much of Peru involves an artisanal oven dug in clean soil, where stones are heated over a wood fire. The hot stones are arranged and the ingredients placed inside. This dish can also be prepared in a pot, in which case it is named “pachamanca on the pot.” Traditional Peruvian Pachamanca 3 tbsp Mexican coriander 3 tbsp ground red pepper 2 tbsp ground yellow chilies 2 tsp ground garlic 4 tbsp white vinegar 1 cup “chicha de jora” * (fermented corn beverage) 6 chicken legs 1 3/4 lbs of native potatoes 1 1/2 cups broad beans 1 lb purple sweet potatoes fresh huacatay (black mint) fresh chincho

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3 corncobs cut in halves 3 cornhusks salt, pepper, and cumin In a bowl, mix the coriander, red pepper, vinegar, and the “chicha de jora”. Season the meats with cumin, salt, and pepper, and daub them with the chicha mixture. Add sprigs of the Andean herbs “huacatay” (sometimes called black mint) and chincho, and marinate for three hours. Preheat a clay pot on high heat for 10 minutes. Place the meats in the pot and arrange the potatoes, beans, sweet potatoes, and corn cobs around them. Pour the marinade and cover everything with the cornhusks. Lower heat, cover the pot, and cook for one hour. Remove the pot from the fire without uncovering and let stand for 20 minutes. Serve.

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Ever had amaranth? Its seeds are cooked and used like a grain, much like quinoa. Recognized for its high nutritional value, the leaves are also edible, like this healthy soup shared with us today by Asociación de Mujeres Ixpiyakok (or Ixpiyakok Women’s Association, ADEMI), a new IDEX grantee in Guatemala. ADEMI began in 1984 when 30 indigenous Mayan widows who had lost their husbands to Guatemala’s civil war came together to form an organization that could address a pressing need: children’s health. They set out to ensure children were eating nutritious diets, which initially started with the idea of educating women in the cultivation of local varieties of fruits and vegetables. However, during Guatemala’s long civil war, freedom of expression and assembly was under constant threat. The military would frequently invade their meetings to check in on them. For the following 10 years, they kept their work to very specific, short-term projects that looked more like charity instead of the transformational social change they were seeking to create. Once the army’s surveillance waned in 1995, ADEMI was finally able to create long-term strategies of improving women’s livelihoods. Over the past 20 years, ADEMI has been building programs for indigenous women to train and practice agroecology. On a recent site visit, IDEX Regional Director of Latin America Katherine Zavala traveled to the community of Palamá village, just one area where ADEMI works, to learn about how ADEMI has been working with communities to build food sovereignty and livelihood alternatives.

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“When it came to lunch, the group of women [that work with ADEMI] proudly showcased their tomatoes, onions, lettuce, squash, local herbs, etc., which they had cultivated and cooked for

our visit.” - Katherine Zavala, Regional Director of Latin America “Fifteen indigenous women from the community welcomed me, eager to show me their backyard gardens filled with organic crops. They also led me to a small hut where they kept their community seed banks.” This recipe is just one of many in a cookbook ADEMI has created in efforts to revive customs that have been lost, taking account which foods are produced locally and what’s in season. The recipes come from the public health promoters with whom ADEMI works, who provide nutrition trainings in the communities. Amaranth and Vegetable Soup 1 handful of amaranth leaves coriander to taste 1 chayote squash 2 large potatoes 1 head of a small onion 3 tomatoes salt to taste Boil a liter of water. Cut the amaranth leaves and wash before cooking. Chop the chayote, potato, and tomatoes. Once the water is boiling, add the amaranth leaves. Place on high heat for faster cooking. Add the coriander. First add the chayote, as it takes longer to cook. Then add 12/16/2015the potato, the onion, and tomato. Add salt to taste. Once the vegetables are cooked, remove from heat and serve.

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Solome Lemma, AiD’s founder and executive director, shares her mother Teblet’s recipe for misir wot, a popular spiced red lentil stew from Ethiopia. Of the recipe, Solome says, “My mom had a hard time writing down the recipe because we don’t measure things at all. Well, as she says, ‘You don’t measure and you add a dose of love.'” Last year, IDEX and Africans in the Diaspora (AiD) came together as partners in order to strengthen diaspora investments in home communities. AiD operates as a legal entity of IDEX, receiving organizational, operational and programmatic support. Together, IDEX and AiD are able to maximize impact in channeling more resources to local, grassroots organizations that are transforming their communities across Africa. “AiD was formed with the belief Africans abroad and on the continent have an important role to play in development in Africa,” says Solome. “The African Diaspora send $60 billion to their families every year. If we can unleash even 1% of that amount, $300 million can go directly to community development efforts. The potential for impact is great.” How’s that for a dose of love? Teblet’s Misir Wot 1½ cup dried red lentils 3 cups water 2 medium yellow onions, finely chopped 1/2 cup oil, more or less 2 tbsp fresh garlic and ginger mix, pureed or minced 5 tbsp berbere mix 2 tbsp tomato paste 1 tsp salt black pepper, to taste First, chop the onions and cook them well with oil for about 15 minutes. When the onion is soft and well sautéed, add the berbere and tomato paste, adding little water at a time. Then add the ginger and garlic mix and salt. Cook for half an hour so that the berbere loosens its spicy punch. Rinse lentils with water and add them to your mix, then add 2-3 cups of water. Cook well until the lentils are soft and the stew is medium thick. It will take an additional 30 minutes. Water can be added as needed.

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When IDEX’s fundraising advisor and friend, Pilar Gonzalez, was growing up as the child of farmworkers in California, she found energy in what she calls “mighty little discs of corn love,” or folded, hot, corn tortillas. When today people reach for energy drinks, she says these tortillas with salt or peanut butter and jam on them, were an easy, affordable, and tasty boost for her family. As an adult, the tortillas were important to Pilar in another way. “When I went to the street for protests, I took a couple in my pocket, not knowing if I would get arrested and might not eat for many hours.” We wonder what was in the pockets of Yeshica Weerasekera and IDEX partners BioWatch, SPP, and SDCEA in September when they participated in a demonstration march that was part of the People’s Alternative to the United Nation’s World Forestry Congress in Durban, South Africa. They were there to protest the drive demand for more biofuels and timber plantations that are displacing people and affecting natural resources the world over. Thousands of people turned up to share their support for in Yeshica’s words, “We march for justice for forests and peoples! Plantations are not forests!” Pilar’s Corn Tortillas 1 3/4 cups masa harina 1 1/8 cups hot water In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes. Preheat a cast iron skillet or griddle to medium-high. Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap. Immediately place tortilla in preheated pan and cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.

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IDEX Director of Communications Jennifer Lentfer shares a recipe for “ma’s milk soup” that she recently found in an old family cookbook. “My grandpa died about a year ago, and there are still moments I wish I could ask him things, or just share a meal. He always spoke with such respect and reverence about how his family managed to stay afloat during the Great Depression, and how his mother, an orphan, learned to feed so many mouths of her own.” Milk soup was the recipe her Great Grandma Lentfer used to make for supper in the 30s. When money and food was scarce, and having a family of 12 to feed, this soup was cheap to make, yet nourishing. In just a few generations, the Lentfers were able to move well beyond Ma’s simple milk soup, but this recipe demonstrates that it’s the love put into the cooking, not the ingredients themselves, that remains. Honoring where we come from is an important value to all of us at IDEX. A few months ago we gathered with IDEX’s elders – our past supporters, staff, and board members – to celebrate and look back at our roots.

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In the mid-1980s, IDEX’s founders were working in institutional philanthropy, and frustrated by the poverty reduction strategies they saw imposed on communities in the Global South and by how little impact these interventions were having. So they banded together like-minded people – those who wanted to build on local wisdom and create an alternative to top-down development. From its humble beginning as a volunteer-run organization, IDEX strove to ignite a cultural change in how U.S. citizens relate to the Global South and to learn from the inevitable mistakes that occur in relationships set up for social good. To do this, IDEX’s grantmaking approach is one that is constantly evolving, responding to our partners’ creativity and vision. And as the elders rightfully reminded us, this learning – which has always been at the heart of IDEX – is what must continue. Ma’s Milk Soup 2 cups milk 4 tbsp flour 1/4 tsp sugar salt and pepper, to taste Heat milk (mix a little milk with flour and stir until thin and smooth) and pour into hot milk, stirring until thickened. Remove from heat and add sugar, salt and pepper. Serve with crackers. Serves two.

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Today we’re sharing a special family recipe for macaroni and cheese from Akaya Windwood, President of Rockwood Leadership Institute and friend of IDEX. “My grandmother, who we called Grandmadot, made this recipe for years and it was a staple at Thanksgiving and Christmas dinners,” Akaya says. “This is not for someone on a diet, or the faint of heart, which is why I don’t make it very often…but it is good!” This dish certainly has staying power, much like the grassroots organizations with which IDEX partners. In a recent article we published in the Guardian, we outlined 5 big reasons why we focus our efforts on getting funding down to local NGOs instead of big aid agencies and social enterprises. One reason is the staying power at the local level that effective grassroots organizations. Most of the international aid and philanthropy sector is ruled by annual reports and three-year project cycles. This is very different from the time needed to see transformative change.

Women’s Awareness Center (WACN) staff in Nepal. Photo: Jan Stürmann

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Also, when organizations are led by people from the same communities they serve, they will more likely remain in those communities, working on these issues, long after international actors have left. Their staff and volunteers often know the people they serve on a one-on-one basis, resulting in a personal stake and a long-term commitment to the success of their efforts. Over IDEX’s 30 years, we’ve seen time and time again what can be done when trusting and lasting relationships are built with the people leading the change in their communities. Like everyone who was welcomed at Grandmadot’s table, it’s time to make room for more local organizations that hold great promise and potential. Grandmadot’s Macaroni and Cheese 1 tpsp vegetable oil 16 oz package elbow macaroni 9 tbsp butter 2 cups shredded cheese (mix ‘em up as you like—muenster, cheddar, jack, pepper, etc.) vegetable oil 1/2 cup half and half dash or two Tabasco sauce 8 oz. cubed Velveeta or Kraft American cheese slices 2 eggs, beaten 1/4 tsp salt 1/8 tsp ground black pepper Preheat oven to 350 F. Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot. In a small saucepan over medium heat, melt 8 tbsp butter; stir into the macaroni. In a large bowl, combine the cheeses and mix well. To the macaroni, add the half and half, Tabasco, 1 1/2 cups cheese mixture, cubed Velveeta (yes, you must use this, otherwise it won’t have the right texture), and eggs; mix together and season with salt and pepper. Transfer to a lightly greased 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup cheese mixture and 1 tbsp butter. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

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IDEX partner EduPaz in Mexico shares this nutritious recipe featuring squash blossoms - dainty, edible flowers that add a bright flavor to any recipe. Often served fried, squash blossoms are also wonderful in soup. Epazote is a pungently flavored herb that is best cooked and can often be found in Mexican markets. Educación por la Paz, or “EduPaz” (meaning Education for Peace) has been an IDEX partner since 2007. EduPaz originally provided health-related services and economic development to Guatemalan refugees who had fled to Mexico during the brutal civil war. In recent years, EduPaz has expanded its work with indigenous Mayan communities in the most remote part of Chiapas, Mexico, to build local economies and promote community-based development. IDEX supports EduPaz’s programs in economic development and agroecology. These programs focus on microcredit and technical assistance for 40 collectives and community groups. Communities work on projects such as livestock-rearing, growing vegetable crops, and other income-generating activities. Enjoy this soup that EduPaz says is “as old as our Mayan ancestors.” EduPaz’s Squash Blossom Soup 12 squash blossoms, stemmed and cut into strips 1 small onion, diced 1 roasted poblano chili, peeled and deveined 1 garlic clove, minced 2 sprigs of epizote 1 avocado, diced tortilla chips crema queso fresco salt, to taste In a pot, cook the onion and garlic in oil or butter. Add the chile poblano and then add a liter of boiling water. Add the squash blossoms. Add the epazote herbs and let them in for 5 minutes. Remove the pot from the heat and allow to stand for another 5 minutes. Best served with diced avocado and tortilla chips. Add a spoon of crema and queso fresco to taste, and enjoy.

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This Peruvian appetizer recipe comes from Filomena, the mother of Katherine Zavala, IDEX’s Regional Director for Latin America. She tells us that Papa a la Huancaína means “potatoes, Huancayo style.” Huancayo refers to a Peruvian city where the dish originated. According to local lore, the dish traces back to the late 1800s, when the train connecting Huancayo to Lima was being constructed. It was said that women vendors would go around the site, selling food to hungry workers. One woman in particular was offering a unique dish made of boiled potatoes topped with a cheese-like sauce. The dish soon became a crowd favorite, and come lunchtime, the workers would ask, “A que hora llega la papa de la Huancaína?” meaning, “What time will the lady with the potatoes from Huancayo arrive?” Katherine shared that her mom’s recipe and story made her think of new IDEX grantee, Federación Nacional de Mujeres Campesinas, Artesanas, Indígenas, Nativas y Asaliaradas de Perú (FENMUCARINAP), a national women’s movement that emphasizes the value of women’s work. Founded in 2006, FENMUCARINAP has grown to working with over 125,000 women across Peru. Much of their work is with women farmers to promote the practice of sustainable agriculture, and taking it to a national advocacy level to defend water, natural resources and food sovereignty. “We’re a political organization in defense of our land and our body,” says Lourdes Huanga, FEMUCARINAP’s general coordinator. They also focus on defending labor rights for women, such as those working in agricultural export industries in the coastal areas of Peru who work with minimal safeguards and without any labor benefits, and mostly in exploitative conditions. Many of the women members also work in the informal market selling artisan handicrafts or traditional dishes like this delicious one below. Katherine’s Papa a La Huancaína 6 white potatoes 10 ounces queso fresco [or another mild cheese] ½ cup evaporated milk 3 chilies 2 tbsp oil

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2 hard-boiled eggs, sliced in half 6 black olives 2 tbsp finely chopped parsley lettuce leaves pinch of salt and pepper Boil the potatoes in water with pinch of salt. Once cooled, slice the potatoes in thick slices. In a blender, mix the fresh cheese, chilies, evaporated milk, oil, and pinch of salt and pepper (if the cheese sauce is too thick, add a bit more evaporated milk). On a plate, place a leaf of lettuce, with the slices potatoes on top. Pour the cheese sauce to cover the potatoes. Garnish with an olive, half of a hard-boiled egg and parsley sprinkled on top. Serve cold.

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El fiambre is a flavorful plate of cold cuts, sausages, cheeses, and pickled vegetables consumed once a year in Guatemala for All Saints Day. Each region of the country has its own touch in creating this dish. IDEX partner, the Institute for Overcoming Urban Poverty (ISMU) says that “the thin sauce or dressing is what determines the taste.” ISMU also wrote, “this is why we can not speak of a single prescriped recipe.” What ISMU can speak of, however, are the recipes for building and strengthening community organizing. They shared, “This recipe can create a more humane and caring world. It can be consumed over a lifetime without causing collateral damage. [Like el fiambre,] each region has its special flair, so we can not speak of a single recipe. But we can create solidarity and love in abundance, regardless of race, sex, age, etc.” Here’s the recipe that ISMU is cooking every day, in their words: ISMU’s Recipe for Change

ü Men, women, young people ü Clear objectives ü Institutional commitment ü Personal commitment ü Respect for culture ü Solidarity ü Love in abundance ü Humility ü Determination ü Constant reflection

Like “el fiambre,” the processes of strengthening communities and organizing people takes several ingredients. It is a long-term process. Promoting collective wellbeing is the strategic vision, so it is essential to have clear objectives and to create them with the people with whom we work. We need to understand the environment, without stigmatizing. Never think that people from outside the communities are the ones who know and will teach. Humility in giving and receiving knowledge is a quality that we must cultivate and put into practice.

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The institutional and personal commitment is fundamental, because the pace of development may not be in line with the pace that we propose in a specific project. It takes time, patience, tolerance, constant questioning, and especially a belief that the community is capable of collective self-management. This is the engine that can generate individual and collective transformations in communities and countries. Community organizing is like all human processes. It has successes and failures. Like the processes that germinate the seeds, it is reborn again and again with the love and solidarity of each and all who seek a better world.

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The IDEX family hopes you enjoy this collection of recipes!

Since its founding in 1985, IDEX has supported more than 500 grassroots, community-led projects in Africa, Asia and Latin America. Annually, IDEX's partners serve approximately 1.2 million people in impoverished communities, including marginalized women, small farmers, indigenous communities, low-income urban residents, sexual and ethnic minorities, and youth.

333 Valencia Street, Suite 250 San Francisco, CA 94103-3547

Phone: +1 415-824-8384 Fax: +1 415-824-8387 Email: info@idex.org

Webiste: www.idex.org December 2015