It’s all in how it’s prepared: Brinda’s Story
20170523 - 91Ways guest chef, Brinda from Mauritius . Dinner at the Station / Creative Youth Network. Photos by @JonCraig_Photos 07778606070

It’s all in how it’s prepared: Brinda’s Story

Brinda is our wonderful Mauritian chef who already has a supper club under her belt, she's also the food blogger behind brindabungaroo.com. She shares recipes inspired by her family's respect for the value of ingredients,  humble dishes with a lot of meaning and a touch of spice. "In Mauritius we were brought up to respect food as a necessity. We would use fresh ingredients from our home garden, my father's allotment and, with the bare minimum, enjoy delicious meals with the whole family. My Mum always taught us to respect food no matter how expensive or cheap, it's all in how it…

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The Joys of Nigerian Food in South African Cities

Didi is a Nigerian/South African Journalism student, here in Bristol talking to people in the city as part of her research. She wanted to study Bristol because of its diverse cultures, and she wanted the experience of living outside of her comfort zone, it has been her dream to live in the UK since she was 3 years old, when her dad would speak about his university days in London, and all the friends he made in a city where people coexisted, no matter their culture or country of origin. “Growing up with a Nigerian mother, food was always important,…

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A Traditional Polish Christmas Eve Meal

One of our supper club guests share their story of a particularly interesting Christmas Eve dinner: We have a traditional Polish Christmas Eve meal - as it's a fast day there is no meat, still lots of food, and we have pickled herrings to start, washed down with vodka of course; then soup, mushrooms, then a main course of fish. The really typical fish to have is karp, not too common for British people. One year my brother brought his new fiance to Christmas eve dinner and to impress her we cooked karp for the first time. It was horrible,…

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