Fatima Zahra primary school of ADVS is situated in Jalalabad, Nangarhar province in Afghanistan. This school has around 280 students. The girls who are participating in the climate change project are 15 students from Fatima Zahra school who are currently studying here. They are aged 14 to 15 years old and live at the Hada internally displaced persons’ camp which is located near the school.
The students feel that climate change is a highly important issue for them because extreme weather instances impact the lives of people living in the IDP camp very much. For example dirty lakes and water pollution around the school makes it difficult to get clean water. At the camp, burning coal in winter season for heating the rooms is a big problem for air quality and extreme weather and increasing temperatures in the summer are impacting the lives of people more and more.
The students in the group had their first sessions of Climate Change and Us project where they got to know more about the harmful effects of climate change. They are eager to learn more about it and start collecting stories from their community.
In this video we show you how to cook Biryani rice, Bolani, Peeraki, Afghan curry, salad, Chakniand fruit chart!
The dishes we cook in the video is mostly cooked for random lunches and dinners, however, the rice dish and Afghan curry (various types) are also considered must for all afghan special occasions e.g: weddings, parties, hospitality etc.
In Afghanistan, girls of student age are quite keen to help their mothers cook delicious dishes as you watched in the video. We unfortunately do not run cooking classes arranged for the students due to insufficient possibilities. It could be a great initiative for the future.
Recipes for the Curry and Bolani:
Afghan Curry Ingredients:
1 kg Chicken pieces, skin removed
Cooking oil 3-4 tbsp
Fresh tomatoes ½ kg
Garlic 3-4 cloves
Fresh pepper 4pieces
Thick Yoghurt ½ kg
Small piece of ginger peeled
1 heaped spoon of coriander powder
½ spoon of seasoning
Pour oil in a cooking pot, add pieces of chicken to the heated oil.
Stir the chicken pieces in the pot, add garlic, add small cut pieces of fresh pepper, add coriander powder, add cut tomatoes, add seasoning, add ginger pieces, salt and thick yoghurt. Now add a glass of water .Stir again until all the ingredients added to cooking pot get well mixed.
Now heat it for around 12 minutes – (medium heat)
Turn heat off and delicious Afghan chicken curry should be ready. You may check the chicken pieces for softness and may cook if for five more minutes if the chicken is not as much cooked as you may like.
Sprinkle a handful of chopped coriander on curry as garnish.
½ kg eggplant
Thick Yoghurt ½ kg
Garlic 3 cloves
Cut Tomatoes ½ kg
Salt (as needed)
Fresh pepper 2 pieces
Fresh chopped coriander for garnish
Peel off eggplant and cut into equal slices
Place the pieces of eggplant in a plate – Add some salt to the uncooked eggplant and leave for 3 minutes
Now, pour cooking oil into a frying pan, turn the heating on and add eggplant pieces to it to cover the surface of the frying pan (make sure the eggplant water in the plate is not used).
Leave the eggplant for 5 minutes on medium heat.
Now remove the fried eggplant from the frying pan and add cut tomatoes, chopped garlic and fresh pepper and 1 tbsp of salt to the same oil in the pan.
Stir well until it is turned into paste.
Now add the fried eggplant to the paste and stir carefully until the eggplant pieces are well covered with the paste containing tomato, garlic, pepper and salt.
Use thick yoghurt and chopped coriander as garnish.