A while back, I was invited to give a talk on the benefits of traditional and local foods. It was part of a workshop organized by one of our local partners ADEPES (Asociación para el Desarrollo Pespirense) in Pespire, Choluteca.
For the workshop, women were also asked to recall their favourite recipes (old and current) and write down the ingredients and preparation method. It was nice to see them share their tips and memories about food. They talked about what their mothers, grandmothers, neighbours used to cook and this was usually followed by comments like “I remember really liking that recipe! I need to cook this more often!”
The best part of the workshop is that we got to cook some of these recipes. No, scratch that. The best part about the workshop was that we go to cook the recipes AND EAT!
We modified some of the recipes to improve their nutritional value. For example, we added carrot puree and yuca leaves puree in the corn flour to make tortillas. This gave very colourful tortillas, something that is unusual here but that the women really enjoyed.
I loved the experience so much that I asked ADEPES if we could repeat it for the interns as an intercultural activity (by the way, one of the interns, Sabrina, has a really neat blog that you can check out here).