The members of the cast of Up with People create a multilayered patchwork of backgrounds and experiences.
And, as they make their way around the globe together, sharing a sense of harmony and good will, they inevitably share pieces of their culture as they stay with host families and interact with one another.
There are plenty of different aspects they share, but one of the most lasting comes in the kitchen. For centuries, families around the world have gathered to share meals with loved ones. That continues as the cast members travel.
They will soon be stopping in the Golden Isles. Host families are still being accepted for the cast who will visit the area, performing at 7 p.m. March 28 at Brunswick High School. They relish that exchange and have even offered to share a taste of their home with the community.
Check out some of the cast’s favorite dishes:
Jericó Oliva, Argentina
— Empanadas Argentinas
“I’m from Buenos Aires, Argentina. I’m not usually a good cook, but this dish is so good that it’s worth it for me trying to do it,” she said. “I’m going to share with you the recipe for what we call ‘Empanadas Argentinas.’ It’s a plate that you can have for lunch, dinner, at a reception, party or that may apply to so many other events.”
Ingredients for the dough:
500 g (about a pound) flour
100 g (1/2 cup) of butter
2 olive oil spoons
2 milk spoons
150 ml of warm water
Pour the flour into a bowl.
Add the butter and egg into the mix.
Start mixing everything up and then add both the oil and milk spoons.
Disolve the salt into the warm water and start stirring the mix into a soft and elastic dough.
Pour some extra flour into your counter and roll it over till it is all in one piece.
Put it all into the bowl again and into the fridge for a couple of hours.
For the filling
2.2 lbs of ground beef
1.1 lbs of green onions
1 red pepper
6 hard boiled eggs
Salt and pepper
Put the onions into a big pot filled up with water. When its color begins to turn more golden like, add the ground beef, the peppers and any other spices you would like.
Keep it on the stove till the beef is fully cooked.
Put all of the mix into a bowl and add the hard boiled eggs cut out in little pieces.
Let it rest in the fridge for about 3 more hours.
Pour some flour onto your counter again and spread the dough with a roller so that its about an inch high.
Cut it in circles of about 6 inches in diameter.
Add one tablespoon of the filling into the circles
Put some water into the edge of the circles and seal them by pressing them together. (You can use a fork to help you out)
You can either fry them in a pan or put to the oven till they golden and cooked.
Let them sit for just a minute on a paper towel so it absorbs the oil left.
Filling can vary, and you can even create new ones according to your favorite foods. These are ready to go. Enjoy!
Chianté Roberts, Bermuda
— Johnny Bread
“Johnny bread is usually served with traditional a codfish and potato breakfast as a delicious bonus on Sunday mornings. My nana taught me how to make it and it’s been my role ever since,” she said.
Ingredients (6-8 servings)
3 cups flour
1 cup sugar
4 tsp baking powder
1 tsp salt
1/2 cup (1 stick) of butter
1 cup of carnation cream (or milk)
Cast iron skillet
Preheat skillet on a low heat. You do NOT need to put any sort of oil or nonstick spray in the pan.
Combine dry ingredients in a bowl.
Cut the butter into the dry ingredients until crumbly and fine.
Add the eggs.
Slowly add the milk. You may not need all of it. The mixture should be on the denser side and really sticky.
Prepare a surface with flour. Take about a palm size serving on dough and place it on the counter with flour. As you cover the dough with flour, make it into a ball shape.
Flatten out the dough to about 1/4 of an inch thick and place in the warmed pan.
Flip the Johnny bread when the first side is golden brown. When both sides are done, remove from pan.
Most would eat this local favorite with butter, butter and cheese or butter and jam. Note: If you need to reheat, put it in the microwave for about 15-20 seconds.
Christian Karlsson, Sweden — Flying Jacob
A Swedish recipe, this dish combines chicken, bacon and chili sauce that offers a little bit of sweet and spice. For Karlsson, that’s hard to beat.
4 chicken breasts, cut into bite-size pieces
6 ounces bacon, diced
1⁄2 cup finely-chopped onion
1 1⁄2 cups heavy cream
1 tablespoon curry powder
2 tablespoons sweet chili sauce (or a hot and spicy ketchup)
1 chicken stock cube
salt and pepper, to taste
2 sliced bananas
1⁄2 cup chopped dry roasted peanuts
Cook the chicken together with the bacon and onion until the chicken is no longer translucent and beginning to brown (about 10-12 minutes); drain off any excess fat and add the cream; bring to a boil.
Reduce heat to a simmer; add curry powder, chili sauce, stock cube and salt and pepper to taste (careful — the stock cube will add salt, too). Gently stir in the sliced bananas and simmer for five minutes.