A Cookbook by "Mujeres Ix-canaan"

Last year when Vansana Nolintha visited Project Ix-canaan with a group from North Carolina State University, he had the idea to help the women to produce a cookbook featuring their favorite foods … foods that are often part of the menu that they will be offering as part of their catering services. During the early days of the new year, while Niru Bhatia, a volunteer photographer from Calgary, Alberta was here, the women held a “cooking day” at their new center to make some of the foods to be photographed for their cookbook. The women who were able to participate, divided into 5 groups, and each group made a favorite dish of their choice, while Niru took photos (take note that these photos are my own, and not Niru’s professional shots).

Doña Amalia and her daughter Adelaida made Pasta Vegetariana … a nutricious dish of pasta, tossed with a variety of sauteed vegetables and sprinkled with fresh cheese.

Chely, Doña Bety and Doña Juana made a dish that is a “fiesta staple” here in Peten … tamales … traditionally they would be Tamales de Pollo (Chicken Tamales) but due to changing times and diets, they now make vegetarian, chicken and fish.

Doña Goya and Doña Blanca made a delicious local favorite … Coliflor Forados con Salsa de Tomate y Arroz … or cauliflower, fried in a light egg white batter and served with a home made tomato sauce and rice.

Chila and her mother, Doña Nicolasa, made Papalina, a dish I hadn’t tried before, that is made from thinly sliced and fried potato cooked in an egg white batter and served with home made tomato sauce.

And last but not least, Alba and Cyra cooked my favorite Guatemalan meal of all time …. Pollo Guisado. This flavorful stew of chicken and potatoes (and other vegetables, depending on the wealth of the cook), which is served over rice, uses a local spice called achiote for its unique taste and deep red color.