No Border Kitchen Cookbook

No Border Kitchen is a non-hierarchical self-organized group of cooking activists from all over the world, that has been on Lesvos since november 2015. Ever since, they have cooked daily hot vegan meals for 200 to 800 people. They also provide food boxes for people that choose to live outside the camps, so they can cook for themselves. In the kitchen, migrants and activists came together to cook. More than a kitchen, NBK is a political project that rejects the border-regime enforced by the governments of the European Union.

Together with our friends from NBK we are working on a No Border Kitchen Cookbook, to celebrate the presence of NBK on Lesvos, to serve as a handbook for other cooking activists, and to share some of the many vegan recipes that have been created over the past years. That means we are invited to many homes to eat great food, and although we don’t intend to rush this process, we still hope to finish the book by the end of the summer…

A teaser – a delicious recipe by Janta, a good friend of NBK who has been helping to cook for the past two years.

Janta’s rice & lentils (Shanok)

“Many of my family members are chefs but I never cooked before I came to Lesvos. I learned here. The first thing I ever cooked was lentils, for 250 people. After that I started to love cooking.”

Ingredients: rice, brown lentils (1000 grams), can of chopped tomatoes, tomato paste, spice mix (chili, paprika, cumin, black pepper), sunflower oil, onions, garlic, ginger

Cooking the rice:

– Take a random amount of rice, wash in cold water, add water to reach a fingertip above the rice. Cover with a lid and cook until the water is absorbed and the rice is ready.

Making the sauce:

– Put the lentils in cold water, add salt, and put on the fire to boil. Once boiling, add a little oil.

– Heat half a cup of oil in a pot. Cut 5 big onions in small pieces and add it to the hot oil. Fry until the onions are a bit brown.

– Grind garlic and ginger and add it.

– Add the chili, paprika, cumin and black pepper.

– Fry the onion-spice mix for ten minutes.

– Add 1 can of chopped tomatoes, two spoons of tomato paste, fry for 15 minutes. Add a large cup of water and bring to boil. Boil for 10- 15 minutes. Drain the lentils and add to the boiling sauce. Add a bit of oil on the top. Leave on the fire for another 15 minutes.

– Serve hot

More info about NBK:

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