Food has an extraordinary ability to bring people together. We may speak different languages, come from different countries and have very different life experiences, but sitting down and sharing a meal gives us an immediate point of connection.That simple idea is at the heart of Food for Thought, a new series of Sunday lunches from Community Chef. Each event will be centred around a meal prepared and shared by someone with a personal connection to the food and culture being celebrated.
This is about more than discovering new dishes. Over lunch, our guest cooks will have the opportunity to tell their own stories – about their country, their food, their traditions and the experiences that have shaped their lives. Afterwards, we will gently open up the conversation around the table, giving people the chance to ask questions, exchange experiences and, most importantly, listen to one another.
There is a great deal of talk about multiculturalism, diversity and inclusion, but we believe some of the most meaningful connections happen at a much more human level. When we cook together and eat together, difference becomes something to be curious about and celebrate rather than something that divides us. Food for Thought is therefore deliberately about cultural appreciation rather than appropriation. We want people from different communities to have the space to represent themselves, cook their own food and tell their own stories in their own way.
There is also a quiet but important intention behind the programme. At a time when communities can feel increasingly divided, we want to create small, positive opportunities for people to meet across cultural boundaries. We won’t always have the same experiences or perspectives, but sharing food gives us somewhere generous and hospitable from which to begin. It reflects an idea that has long been important to Community Chef: the African philosophy of Ubuntu – “I am because we are.” Our wellbeing is bound up with the wellbeing of those around us, and strong communities grow when people have opportunities to meet, share, learn and feel that they belong.
Our first Food for Thought lunch is A Taste of Brazil on 20 September, prepared and shared by Valdirene Amaral. We’ll share a three-course meal inspired by some of Brazil’s most loved flavours, including Moqueca Baiana, a rich and colourful stew from Bahia made with coconut milk, peppers and dendê (palm) oil, and a vegetarian Feijoada, our take on Brazil’s iconic black bean dish, served with traditional accompaniments. Brazilian food tells a much bigger story. Its flavours carry the influences of the Indigenous peoples who lived on the land long before European arrival; the Portuguese who colonised it; the millions of Africans forcibly brought to Brazil through the transatlantic slave trade; and the many communities who later migrated there and made Brazil home. Between courses, Valdirene will take us on a relaxed journey through some of these histories — exploring how migration, displacement, colonisation and cultural exchange have shaped not only what Brazilians eat, but the country and people Brazil has become today. You can book a place here: A Taste of Brazil
Our next lunch will prepared by Vivenie Niragira Mugunga on 18 October. Through a three-course Rwandan meal, Vivenie will introduce us to the food and culture of Rwanda and share something of her own story, followed by a light-touch facilitated conversation around the table. The meal is centred around sorghum, a traditional staple carbohydrate in Rwanda, served with matoke (green bananas), grilled meat and amaranth leaves; Igihaza (braised squash); Ibiharage (stewed beans); and Kinyarwanda — cabbage cooked with onions and spices. We’ll finish with a selection of fresh tropical fruits. You can book a place here: A Taste Of Rwanda
Our third lunch will be A Taste of the Swahili Coast on 1 November. Enjoy a delicious East African meal prepared by Anthony Kalume and Jyotish Patel. Tony and Josh will prepare a cross cultural meal and share their stories, experiences and reasons for moving to the UK from from Kenya and Uganda, The meal will start with samosa and mogo (cassava) chips, served with green chutney.This will be followed by a main meal of Ugali (maize porridge) with Kuku Paka – East African Indian dish of char-grilled chicken pieces simmered in a rich coconut milk curry infused with cumin, turmeric, garlic, and heavy lime juice. A vegetarian version of this will be made with winter squash. This will be served with a kachambari salad and roti breads. The meal will be followed by a Q & A and a relaxed, light-touch conversation around the table. You can book your place here: A Taste of the Swahili Coast
