{"id":53280,"date":"2020-11-24T02:14:14","date_gmt":"2020-11-24T02:14:14","guid":{"rendered":"https:\/\/websitedesigns.com.au\/elankanew\/?p=53280"},"modified":"2020-11-24T02:14:14","modified_gmt":"2020-11-24T02:14:14","slug":"nige-learned-to-cook-in-immigration-detention-now-hes-teaching-australians-his-recipes-2","status":"publish","type":"post","link":"https:\/\/websitedesigns.com.au\/elankanew\/nige-learned-to-cook-in-immigration-detention-now-hes-teaching-australians-his-recipes-2\/","title":{"rendered":"Nige learned to cook in immigration detention \u2013 now he’s teaching Australians his recipes"},"content":{"rendered":"

Nige learned to cook in immigration detention \u2013 now he’s teaching Australians his recipes<\/span><\/h1>\n

 <\/p>\n

 <\/p>\n

\"Nige<\/p>\n

Source:-theguardian<\/a><\/p>\n

Launched in response to the pandemic, a national meal kit service shares the stories and cuisines from chefs of refugee and asylum seeker backgrounds<\/span><\/p>\n

\u201cMy belly is laughing when I try some curry,\u201d says Nigethan \u2018Nige\u2019 Sithirasegaram into one of the three cameras pointed at him. \u201cEven the smell makes me happy.\u201d<\/span><\/p>\n

It\u2019s a gloomy Melbourne morning but Sithirasegaram is positively beaming. Perched in front of a bright yellow backdrop at Free to Feed \u2013 a social enterprise and cooking school in Northcote \u2013 he\u2019s telling stories for the suite of short films that will accompany a meal kit he\u2019s releasing nationally on 17 November.<\/span><\/p>\n

Before the pandemic,\u00a0Free to Feed<\/a>\u00a0ran sell-out cooking classes that enabled customers to learn how to make dishes like Assyrian Mutabal Kousa (fried zucchini with a yoghurt tahini dressing) and Persian Zereshk Polo Ba Morgh (jewelled rice with saffron-braised chicken) under the supervision of chefs from refugee and asylum seeker backgrounds. Chefs like Sithirasegaram, a third-generation fisherman from Sri Lanka who taught himself how to cook in the six years he spent in Australian detention or, as he refers to it, \u201cmy bad time\u201d.<\/span><\/p>\n

In 2009, Sithirasegaram fled his home of Trincomalee and Sri Lanka\u2019s civil war for his own safety, and to find a more peaceful life for his wife and son. At the time, Tamil men were at particular risk of being forcibly disappeared \u2013\u00a0according to Amnesty International<\/a>, Sri Lanka has one of the highest rates of disappearances in the world.<\/span><\/p>\n

After a harrowing stretch on Christmas Island, Sithirasegaram was transferred to Villawood Immigration Detention Centre in Sydney, then to Melbourne Immigration Transit Accommodation (Mita). \u201cI had a very stressful time in detention,\u201d he says. \u201cI never thought I\u2019d survive.\u201d<\/span><\/p>\n

\"Nige<\/span><\/p>\n

Permitted to one (supervised) grocery shop a week at Villawood and Mita, Sithirasegaram would call his wife and ask her to teach him the recipes she used to cook back home. \u201cI would think about my wife\u2019s food, my mum\u2019s food,\u201d he says. \u201cEvery day, I would cook and cook and cook, and keep learning. That would make me happy.\u201d<\/span><\/p>\n

Sithirasegaram was granted a bridging visa and released from detention in 2015. He honed his cooking skills at\u00a0Tamil Feasts<\/a>, a tri-weekly Sri Lankan pop-up food event that saw him making curries, sambal, chutney and dahl alongside three friends he met in detention.<\/span><\/p>\n

\n
At a typical Free to Feed event \u2013 which will return as soon as local Covid-19 restrictions permit \u2013 Sithirasegaram (or one of his fellow cooks) would be front and centre, sharing their story while teaching a small audience of would-be chefs how to cook their recipes, before settling in to share the meal with them. The experience is one part cooking class, one part cultural exchange, one part communal feast.<\/span><\/div>\n<\/div>\n

\nFree to Feed co-founders Loretta and Daniel Bolotin began the enterprise in 2016 to help create meaningful employment opportunities for refugees, people seeking asylum and new migrants. But when Covid-19 made their in-person events impossible, they had to find other ways to support their\u00a014 cooks, leaders and hosts<\/a>.<\/span><\/p>\n

As well as a meal delivery service and Zoom cooking classes, one of those other ways became \u2018All Together Now\u2019, a DIY meal kit and cultural exchange in a box. And the result, according to both the Bolotins, is a surprisingly vivid distillation of their mission statement.<\/span><\/p>\n

\"Nige<\/span><\/p>\n

The first edition of All Together Now (the name itself a suggestion for how the meals ought to be prepared and enjoyed), was released in August and featured personal recipes and stories from\u00a0Iranian chef and refugee Mahshid Babzartabi<\/a>. \u201cIt gives me a feeling I\u2019m invited all over Australia,\u201d says Babzartabi of the success of her edition of All Together Now, \u201cthat despite years of living in limbo, we are welcomed by Australians\u201d.<\/span><\/p>\n

\n
As well as hard-to-find ingredients and recipe books, the kits contain conversation cards, access to online cooking films and stories from the chefs themselves. \u201cThis isn\u2019t another high-flying chef teaching you how to cook,\u201d says Loretta Bolotin. \u201cYou\u2019re really reaching into this family with all of its heritage. These recipes are family secrets.\u201d<\/span><\/div>\n<\/div>\n

Sithirasegaram learned how to make curry powder by watching his mother and auntie when he was a child. In his kit, he demonstrates different variations of the blend, and talks about how the recipe varies slightly depending on how he\u2019s feeling. \u201cIt\u2019s like a hug,\u201d he says.<\/span><\/p>\n

Each of the 11 recipes on Sithirasegaram\u2019s All Together Now menu has its own story, from his auntie\u2019s chai butter cake to his wife\u2019s coconut fried squid \u2013 one of the dishes he learned to cook in detention with her over-the-phone tutelage. \u201cMy wife had a big smile and I had a big smile,\u201d he says of the first time he nailed the recipe (after a couple of botched attempts).<\/span><\/p>\n

Sithirasegaram \u2013 who aspires to one day start his own food truck \u2013 now lives in Melbourne\u2019s north, and has been separated from his family for over a decade. Just three-years-old when he left, his son has turned 14 \u2013 \u201ca man now\u201d says Sithirasegaram. It still remains unsafe for him to return to Sri Lanka, and Sithirasegaram must wait to be granted the appropriate visa class before he can bring his family to Australia.<\/span><\/p>\n

Sithirasegaram\u2019s wife, who he remains in touch with daily, can hardly believe what\u2019s become of her husband. \u201cShe gets a little bit jealous because I\u2019m cooking more than her,\u201d he says with a chuckle. \u201cShe says, \u2018How do you know so much about cooking now?\u2019 I just smile: \u2018This is my job\u2019, I say. \u2018I\u2019m a professional now. And when you come to Australia, I\u2019ll cook for you!\u2019\u201d<\/span><\/p>\n

Nige\u2019s beetroot sambal<\/strong><\/span><\/h2>\n

Serves\u00a04- 6<\/strong><\/span><\/p>\n

\"Nige<\/span><\/p>\n

2 medium-sized beetroots<\/strong>,\u00a01.5cm dice<\/em>
\n1 tomato<\/strong>, roughly diced<\/em>
\n1 red onion<\/strong>\u00a01.5cm dice<\/em>
\n1 clove garlic<\/strong>, peeled<\/em>
\n1-2 dried red chilis<\/strong>\u00a0(adjust amount to suit how hot you like your sambal)<\/em>
\n1\u20444 cup cashew nuts
\nJuice of 1\u20442 lemon
\nSalt
\n1 tsp black mustard seeds
\n1 tsp fennel seeds
\n1 stalk fresh curry leaves<\/strong>, removed from stalk<\/em>
\n40ml coconut oil\u00a0<\/strong>(can substitute with vegetable oil)<\/em><\/span><\/p>\n

Special equipment
\n<\/strong><\/em>Food processor or stick blender<\/strong><\/span><\/p>\n

Heat oil in a pan, add chilis and cook for a minute then, add beetroot, onion, garlic, tomato and stir occasionally until onion has browned (about five minutes).<\/span><\/p>\n

In the meantime soak the cashews in boiling water and set aside for five minutes, then drain.<\/span><\/p>\n

Place the cashews and beetroot mixture into the bowl of the food processor and blend until very smooth. Add lemon juice and season with salt, place in serving dish.<\/span><\/p>\n

Place a small frypan on the stove to heat, add mustard and fennel seeds and cook until the mustard seeds pop. Add the curry leaves, stir, then remove from heat. Garnish the beetroot sambal with the mustard and fennel seeds and curry leaves.<\/span><\/p>\n

Nige\u2019s yoghurt rice<\/strong><\/span><\/h2>\n

Serves\u00a04 -6<\/strong><\/span><\/p>\n

\"Nige<\/span><\/p>\n

2 cups basmati rice
\n1 tbsp black mustard seed
\n1 tbsp fennel seed
\n4 cardamon pods
\n2 stalks curry leaf,\u00a0<\/strong>stripped<\/em>
\n4 dried chilli
\n2 tbsp coconut oil
\n1\u20442 brown onion,\u00a0<\/strong>finely chopped<\/em>
\n1 cup yoghurt\u00a0<\/strong>(use coconut yoghurt for a dairy alternative)<\/em><\/span><\/p>\n

Wash the rice two to three times and drain.<\/span><\/p>\n

Cook the rice in a rice cooker or a saucepan using the absorption method.*<\/span><\/p>\n

Heat coconut oil until hot and fry mustard seed, fennel seed, cardamom pods, curry leaves, chilis and onion until the mustard seeds pop and the onion has browned.<\/span><\/p>\n

Add 1\u20444 cup water, stir and reduce heat to the lowest point \u2013 the water stops the cooking process, so the spices don\u2019t burn and the yoghurt doesn\u2019t curdle.<\/span><\/p>\n

Add the yoghurt and stir thoroughly, then add the cooked rice and mix to combine, place in a serving dish.<\/span><\/p>\n

*Place rice in a saucepan, place your index finger into the saucepan so it touches the surface of the rice, then add enough cold water that it reaches the first line of your index finger. Place on stove and bring to the boil uncovered, when the water has evaporated (10 minutes), reduce the heat to the lowest point, cover and cook for further 10 minutes.<\/span><\/p>\n

Nige Sithirasegaram\u2019s edition of All Together Now is\u00a0available now from Free to Feed<\/a>.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Nige learned to cook in immigration detention \u2013 now he’s teaching Australians his recipes     Source:-theguardian Launched in response to the pandemic, a national meal kit service shares the stories and cuisines from chefs of refugee and asylum seeker backgrounds \u201cMy belly is laughing when I try some curry,\u201d says Nigethan \u2018Nige\u2019 Sithirasegaram into […]<\/p>\n","protected":false},"author":3,"featured_media":53284,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"aside","meta":{"footnotes":""},"categories":[20],"tags":[13619,953,30957,30958,30956,2333],"class_list":{"0":"post-53280","1":"post","2":"type-post","3":"status-publish","4":"format-aside","5":"has-post-thumbnail","7":"category-articles","8":"tag-covid-19","9":"tag-melbourne","10":"tag-niges-beetroot-sambal","11":"tag-niges-yoghurt-rice","12":"tag-sithirasegaram","13":"tag-sydney","14":"post_format-post-format-aside"},"yoast_head":"\nNige learned to cook in immigration detention \u2013 now he's teaching Australians his recipes - eLanka<\/title>\n<meta name=\"description\" content=\"\u201cMy belly is laughing when I try some curry,\u201d says Nigethan \u2018Nige\u2019 Sithirasegaram into one of the three cameras pointed at him. \u201cEven the smell makes me happy.\u201dIt\u2019s a gloomy Melbourne morning but Sithirasegaram is positively beaming. 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