University of Kentucky Press Presents FLAVORS FROM HOME by Aimee Zaring

From Hungary and Iran, Cuba and Pakistan, Burma and Vietnam, refugees from all around the world now reside in Kentucky. The 15.4 million refugees living in the United States today at one point in their lives have faced war, poverty, or hunger. They have feared for their lives in their own country, and they have borne witness to unspeakable events-slaughter, imprisonment, and torture. Unlike immigrants seeking economic opportunity, refugees have come to America to escape persecution. For those who ended up in the Commonwealth, Kentucky provides them with the peace and security that they need, but it is not home. Home is no longer a viable option for them.

For refugees isolated from their homeland, cooking and eating their native dishes are among the most concrete ways they can maintain their identity. In Flavors from Home: Refugees in Kentucky Share Their Stories and Comfort Foods, author Aimee Zaring uses her many years of expertise working with refugees to explore their everyday life, the situations that brought them here, and the food that connects them to home. Zaring shares personal and dramatic accounts of their fight for their lives, as well as heartwarming and fascinating stories of their transition to living in America. Zaring also illustrates the importance of understanding the persecution and struggle that these refugees have gone through and the ability of food to provide a sense of home for them when home is lost.

Zaring introduces us to Thomas Kap, a pastor in Northern Kentucky, who fled his home country of Burma-which is predominately Buddhist-when he and other Burmese Christians were denied the right to practice their religion. He shares his recipe for Burmese Pork Curry, a dish with heavy influences from neighboring countries and a household favorite for Pastor Kap and his family. They make it at least once a week to this day. Mirzet Mustafi? remembers the Bosnian War (1992-1995) that forced him from his native land. On April 8, 1992, units from the Serbian army entered his hometown of Zvornik and began massacring Muslims. He contributed his personal ?evapi recipe, which he cooked whenever he helped out at his brother's restaurant. He also brought these small, savory sausages to Bowling Green while working a second job in a local sports bar. From her Lexington kitchen, Sarah Mbombo described to Zaring the conditions in the refugee camp she stayed in before leaving the Democratic Republic of the Congo: no electricity, limited food with low nutritional value, rampant malaria, and polluted water that damaged her skin and hair. She also introduced Zaring to fufu and cassava leaves, both staples in Central Africa.

After more than two years of traveling the Commonwealth collecting recipes, uncovering stories, and cooking a diverse mix of cuisines from throughout the world, Zaring has crafted a book that highlights the lives that the resettled refugees have been able to create for themselves in Kentucky. Just as the refugees have brought the food and culture of their home countries to Kentucky's doorstep, Flavors from Home allows readers to experience a taste of someone else's home without having to travel to do so. It brings together the dishes of the refugees and the hospitality of their kitchens in a way that makes the unfamiliar feel comfortable. This book speaks a language that all who read it will understand and appreciate: the universal language of food.

Aimee Zaring lives in Louisville, Kentucky where, for more than five years, she has taught ESOL (English for Speakers of Other Languages) at Catholic Charities, Kentucky Refugee Ministries, Global LT, and Jefferson County Public Schools.

Pastor Thomas and Esther's
Burmese Pork Curry

(Serves 4)

1½ to 2 pounds boneless pork loin roast, fat untrimmed

½ large tomato, cut into chunks

1 tablespoon Spanish paprika

1 teaspoon salt

1 teaspoon chili pepper flakes

¼ teaspoon Ajinomoto (umami seasoning) or Accent flavor

½ teaspoon turmeric

1 inch ginger, peeled and grated

½ medium white onion, finely sliced

10 cloves garlic, halved

3 tablespoons vegetable oil

Fresh cilantro leaves (optional)

1 sprig mint, cut into pieces, for garnish

Wash the pork, blot dry with paper towels, and cut into bite-size cubes. Put the pork in a large sauté pan, add the next 9 ingredients to the pan, and top with vegetable oil. Mix well and place on the stove over medium-high heat. Cover and cook for 15 to 20 minutes, stirring occasionally. Check periodically to see if there is enough liquid (it should reach about half way up on the ingredients; if it doesn't, add a little water). Lower heat to medium-low and simmer for another 30 minutes, or until the meat is tender, stirring occasionally to prevent the juices from sticking to the bottom of the pan. The dish is ready when the meat is tender and the liquid has reduced to a stew-like consistency. Garnish with fresh cilantro and serve with rice.

Gulalai's Gazaro Halwa

(Serves 6)

2 pounds baby carrots (organic or the brightest orange available)

2 tablespoons vegetable oil

5 to 6 green cardamom pods

½ cup sugar

1 cup whole milk

½ cup fresh whole or halved almonds (skins removed)

Pistachio nuts (optional)

In a medium saucepan, add carrots and just enough water to cover them. Bring to a boil over medium-high heat. Cook until soft. Drain any leftover water. Mash carrots with a fork or potato masher. (If you prefer, leave a few chunky pieces for texture.) Set aside.

Heat oil in a large wok or saucepan until it sizzles. Add cardamom to taste. Open a couple of pods to expose the seeds. Lightly toast the cardamom pods and seeds, stirring to avoid sticking. Add carrot pulp. Cook on medium heat for 15 to 20 minutes, until the quantity of carrots is slightly reduced. Stir often to avoid burning or overdrying. Add sugar and stir until it is completely dissolved. Reduce heat to medium-low and add milk and almonds.

Cook for 5 to 10 more minutes, stirring occasionally, until the milk has been fully absorbed and the oil begins to separate from the solid in gredients. (Make sure not to overcook the halwa during this last stage, or it won't be as tasty.)

Transfer to a serving bowl and top with pistachios. Serve warm or chilled. Store in the refrigerator.

Flavors from Home

Refugees in Kentucky Share their Stories and Comfort Foods

Aimee Zaring

Publication Date: March 20, 2015 ♦ $29.95 cloth, ISBN: 978-0-8131-6091-7 ♦ ebook available