Global Recipes

Seed Programs International

Harissa

Harissa is a spicy condiment that's a staple in North African and Middle Eastern cooking. Harissa recipes vary by countries and regions, but it's typically a blend of hot peppers, garlic, olive oil, and spices, like cumin, coriander, caraway, and mint. Tomatoes and rose petals are also common ingredients. Harissa can be used as a condiment and for grilling all types of protein, flavoring roasted vegetables, or stews and soups. It is also delicious as a side with couscous or rice. You can control the spicy heat of harissa by increasing or reducing the number of hot peppers. Just remember, it is meant to be hot!

Sambusa

Wrapper Ingredients

1/4 cup vegetable oil
2/3 cup water
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder 

Stuffing Ingredients

3 cup cooked protein (optional)
1/2 cup chopped onion

matokeIn Uganda where plantains are a staple crop, they are known as matoke (or matooke). Matoke is also the name given to this delicious dish. Different variations of matoke recipes can be found in Rwanda, Burundi, Tanzania and Kenya.

Ingredients:

4 cloves garlic, crushed or finely chopped

1 large onion, finely chopped

2 tablespoons of olive oil

2 large tomatoes, chopped

1/2 jalapeño pepper, finely chopped 

6 firm green bananas or green plantains, peeled and diced

photo credit: pithyandcleaver.comIngredients:

1 head cauliflower (about 2 pounds), cut into 3/4" florets
2 Tbsp. olive oil
1 tsp. turmeric
1/2 tsp. ground cumin
2 thinly cloves garlic
1 Jalapeno seeded, and thinly sliced lengthwise
2 ​Tbsp. lemon juice
Cilantro leaves to garnish

kachubari saladEnjoyed by Kenyans and Tanzanians alike, this recipe combines tomatoes, red onions, cilantro, chile, and lime juice. This flavorful recipe is easy to make and is a perfect dish for summer entertaining.  

Ingredients:
3 - 4 large tomatoes
1/2 of a medium sized red onion
2 - 3 teaspoons of lemon or lime juice
2 - 3 teaspoons of olive oil
Salt and ground pepper to taste
Fresh cilantro
1/4 slice of an avocado for garnishing
2 chiles (optional)

Fall Vegetable CurryIngredients:

2 teaspoons olive oil
1/2 cup thinly sliced yellow onion
1 can no-salt-added diced tomatoes
1 can chickpeas, rinsed and drained
1 cup diced peeled sweet potato
1 ½ cup small cauliflower florets
1/2 cup vegetable broth
2 teaspoons Madras curry powder
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
1/2 cup plain Greek yogurt

KaleIngredients:

1 clove of garlic

2 bunches of trimmed and chopped kale

2 tablespoons of olive oil

1 cup of water

1 tablespoon sesame oil

2 teaspoon soy sauce

3 teaspoons toasted sesame seeds

Salt and pepper (or soy sauce)

In a medium pot, boil 1 cup of water. Add kale; cover and cook for 3 min.

Contact Us

Seed Programs International

PO Box 9163
Asheville, NC 28815
828-707-1640

 

Seed Programs Canada (Affiliate)

Registered Charity No. 839858107RR0001
Lombardy, ON
613-406-6100

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Seed Programs International (SPI)

Seed Programs InternationalSeed Programs International (SPI) is a non-profit, tax exempt, non-governmental humanitarian organization.

We work thorough other humanitarian organizations, church groups, service clubs and individual donors, to provide quality seed to impoverished communities in developing countries enabling them to grow some of their own food. In addition to seed, SPI provides critical seed expertise and experience operating seed based self help programs.”

SPI is operated by individuals with over 50 years seed industry experience plus over 20 years experience in vegetable research and production. We also have 15 years experience operating programs that have successfully shipped seed to over 70 countries on five continents. SPI has shipped enough seed to plant over 1,000,000 vegetable gardens, providing more than 20 kinds of vegetables that are rich in vitamins and minerals often missing in people’s diets.