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Roger Mooking's Food Adventures: Samosas in Bangladesh

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Posted by : Roger Mooking, Thu, Jan 24 2013

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Chef Roger Mooking recently traveled to Bangladesh and Bangkok and returned with lots of photos and stories about the incredible food culture. We'll be publishing a new post every Thursday for the next two months, so stay tuned!  Without further ado, enjoy Roger's third post below!

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I’ve seen, made and eaten many samosas in my life but these were the best ever. 

Food is not only about flavour, aroma and taste; it can also be a force.  I was shown how to make these samosas by a group of young children (about 12-years-old) who were taught by a community leader.  As many children need to work to help support the family in Bangladesh, they often find themselves in a cycle of generational poverty since they are too young to acquire enough skills to get gainful employment.  Some children turn to the streets while others end up in low-paying jobs supporting wealthier families by working in their homes.  

Through food, these children are learning valuable skills that can support them to gain better paying jobs, some of which may be in the food industry. 

These samosas above (before they were cooked) were part of a training program that teaches them a new culinary skill every day.  The kids made the filling themselves made from potato, caramelized onions, and a variety of spices and chilies.  They made the dough from scratch and were then shown how to fold them properly before frying them to golden, crispy perfection.   The dough was light and crunchy.  The filling was deliciously aromatic and satisfying.  The love was everywhere. 

Food is more than sustenance and these simple samosas proved it to me once again. 

 

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Posted: by Roger Mooking
Filed under: Roger Mooking

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