THIRD QUARTER – INTERNATIONAL CUISINE

COUNTRY HISTORY OF CANOSSA HISTORY OF THE CUISINE FAMOUS RECIPES IN THE

COUNTRY

1. INDIA  The Institute of the Canossian Daughters of Charity is Mughlai food, kabaas, rich Kormas (curry), and nargisikaftas  Butter Chicken
present in thirty-three countries throughout the world (meatballs), the biryani (a layered rice and meat dish), rogan josh,  Tandoori Chicken
and sisters first came to India in 1889. and favorite dishes prepared in a clay over or tandoor are wonderful  Chicken Tikka Masala
contributions made by Muslim settlers in India.  MalaiKofta
 Sr. Fernanda Riva FdCC declared Venerable The most important and frequently used spices and flavourings  Chole (Chickpea Curry)
o She joined the Canossian Missionary Novitiate in in Indian cuisine are whole or powdered chilli pepper, black
Vimercate, Milan,on 19th March 1939 mustard seed,cardamom, cumin, turmeric, asafoetida, ginger, cori
ander and garlic. One popular spice mix is garam masala, a
powder that typically includes five or more dried spices,
especially cardamom, cinnamon, and clove
2. BRAZIL The Canossian Sons of Charity, (Canossian Fathers), When the Portuguese colonized Brazil, their gastronomy mixed  Pão de Queijo (Brazilian cheese
work in Brazil. They count today about 200 brothers and with the traditional indigenous dishes. Then, during the times of bread)
priests dedicated to the education of children and young slavery, Africans brought their gastronomy to Brazil as well,
people through cathechesis in schools, orphanages, youth adding it to the combination of indigenous and Portuguese - It is a traditional Brazilian recipe,
centers (oratories) and other works of charity towards the cuisine. However, these gastronomies didn't completely merge, in from the state of Minas Gerais
poor and the least. most cases they coexisted.
 Feijoda (black bean and pork
ENCA or Enlace Canossiano America (Canossian Then, many other immigrants arrived as Lebanese, Germans, stew)
Network in America) is the union of the three Canossian Italians, Japanese, Spanish, and many more, adding their dishes  Vinagrete (Brazilian vinaigrette
Provinces in America, including Brazil. to the gastronomy of Brazil as well. salsa)
 Brazilian style rice
Canossian Foundation (ONLUS), established in 2004 in The food of Brazil uses much fish, meat, tropical fruits, rice,  Brazilian style beans.
Rome, is a legal non-profit entity for human development, beans, and manioc, among others. These main ingredients can
to promote, coordinate and sustain initiatives that favour be found in most regions of the country, although the most
the poorest and the most excluded in the world and also to popular dishes of one region often are not the same as in other
raise funds for the Canossian Missions in Brazil region of the same country.

3. AFRICA: Canossa Primary School, TegetaKibaoni A.D. 800 , Muslim Arabs established trade routes
Established in 2003 Introduced citurs fruits, cotton plants, pilau, and biryani
TANZANIA Has 14 classrooms to cater 728 children from nursery to
primary 7

TLE 10 1
 THIRD QUARTER – INTERNATIONAL CUISINE
Canossa, despite having an evident influence in the
4. FRANCE continent of Europe, didn’t actually have any school or
health institution built in France, nor was the place
mentioned in the history of Canossa itself. However, it
could be noted that its foundress, St. Magdalene of
Canossa, experienced her vocational calling by the time
the French Revolution was at its peak. In her times, the
French went to invade its neighbouring countries
including her hometown, Italy, and caused vast amount
of damages in infrastructures and the economic state of
the country. Poor people grew in number, and education
was put into halt
5. MEXICO In 1991, the community branched out to serve in Mexico,
especially in Chihuahua
The sisters were directed to develop the Instituto
Educativo Morelos and were subsequently been involved
in various parishes of the Archdiocese of Chihuahua
responding to pressing evangelization needs through
formation of leaders and catechetical work
Canossian sisters started to build community in solidarity,
the Centro Comunitario Edyfica *Edyfica means,
Educacion y Formacion Integral Canossiana (Canossian
Integral Education and Formation)
“Edyfica” builds community with and among the people of
Vista Cerro Grande, an urban community on the outskirts of
the city of Chihuahua through programs of equivalency
education, workshops on health and nutrition and
opportunities for skills development and values formation
for children
6.
PORTUGAL
In the 14th century Guillaume Tirel, a court chef known as Soupe à l'OignonGratinée- or
"Taillevent", wrote Le Viandier, one of the French Onion Soup, is a type
earliest recipe collections of medieval France. During that time, of soup usually based on meat
French cuisine was heavily influenced by Italian cuisine. In the 17th stock and onions, and often
century, chefs François Pierre La Varenne and Marie-Antoine served gratinéed
Carêmespearheaded movements that shifted French cooking with croutons and cheese on top or
away from its foreign influences and developed France's own a large piece of bread.
indigenous style. Cheese and wine are a major part of the cuisine. Brandy or sherry is added at the
They play different roles regionally and nationally, with many end.
variations and appellation d'originecontrôlée (AOC) (regulated
appellation) laws.
During the 1520's, the Spaniards imported into Mexico plants and Pozole (used in rituals; lettuce,
animals that no Mexican had ever seen. These included horses, radish, onion, lime, chili, are
cattle, pigs, sheep, goats, and chickens. Among the sprinkled on top)
condiments that also were introduced were olive oil, cinnamon, Elote (salt, chili powder, lime,
parsley, coriander, oregano, and black pepper. The Spaniards cheese, butter, mayonaisse, and
likewise introduced nuts and grains such as almonds, rice, wheat, sour cream are usually added)
and barley; and fruit and vegetables such as apples, oranges, Carne Adobada (meat or chicken
grapes, lettuce, carrots, cauliflowers, potatoes (these brought from covered with spicy Mexican adobo
Peru), and sugarcane (whence comes sugar) paste)
Quesadillas are one of the mainstays of Mexico's street-side Chilaques ( lighty fried tortilla cut
stands, and are considered quintessential Mexican. into quarters topped with green or
Nuns pioneered such now-traditional Mexican fare as the candy red salsa)
called cajeta, fritterlike buñuelos, and the egg-based liqueur Tostadas (corn tortillas fried in
called rompope. Also from the colonial period comes such fare boiling oil until they become crunchy
as Lomo en adobo, chiles rellenos, guacamole, and escabeche and golden)
The country has Europe's highest fish consumption per capita and Caldo Verde
is among the top four in the world for this indicator. “Caldo verde” translates from the
Portuguese quite simply as “green
soup.” Caldo verde is popular
TLE 10 2
 THIRD QUARTER – INTERNATIONAL CUISINE
7. Canossa Hospital was founded by the Canossian
HONGKONG Daughters of Charity in 1929. The management of Canossa
Hospital was passed on to Caritas Hong Kong in June 1991.
The name of the Hospital was subsequently changed to
Canossa Hospital (Caritas). The joint forces aim at
rendering quality holistic health care services to the people
of Hong Kong, a service which aims to continue the Mission
of St. Magdalene of Canossa, the founder of the Canossian
Sisters, for the sick and the less fortunate.
1890. Canossian Sisters in Italy came to Hong Kong in 1860
and to set up the new Canossian Convent Secondary
School in 1890.
Portuguese cuisine has many Mediterranean influences. across Portugal, from average
homes to fancy restaurants.
Portugal has been fishing and trading cod since the 15th century, Alheira Sausage
and this cod trade accounts for its ubiquity in the cuisine. Alheira comes from the word for
garlic in the Portuguese language –
Eating meat and poultry on a daily basis was historically a
alho – and was historically the
privilege of the upper classes. Meat was a staple at the flavoring used in this sausage. But
nobleman's table during the Middle Ages. A Portuguese the key distinction with alheira is
Renaissance chronicler, Garcia de Resende, describes how an the lack of pork ingredients. Alheira
entrée at a royal banquet was composed of a whole roasted ox sausages were created by
garnished with a circle of chickens. Portuguese Jews.
Feijoada
Shrimp Tempura, Japan. The name comes from Portuguese Feijão is the Portuguese word for
Têmpora beans, and as the name suggests,
Japanese lords enjoyed Portuguese confectionery so much it was this dish features them prominently.
Pastéis de Nata
remodelled in the now traditional Japanese kompeito (candy),
The pastel de nata is a Portuguese
kasutera (sponge cake), and keiran somen (the Japanese version egg tart pastry.
of Portuguese "fios de ovos"; this dish is also popular in Thai Caldeirada: Fish Stew
cuisine under the name "kanom foy tong"), creating the Nanban- This classic fish stew is made from
gashi, or "New-Style Wagashi". a variety of seafood and potatoes,
as well as other ingredients like
saffron, garlic, and pepper.
Hong Kong cuisine is mainly influenced by Cantonese Char siu - a popular way to flavor
cuisine, the Western world, Japan, and Southeast Asia, due to and prepare barbecued pork in
Hong Kong’s past as a British colony and long history of being an Cantonese cuisine. It is classified as
international city of commerce. From the roadside stalls to the most a type of siu mei, Cantonese roasted
upscale restaurants, Hong Kong provides an unlimited variety of meat
food in every class. Complex combinations and international
gourmet expertise have given Hong Kong the reputable labels of Sweet and Sour Pork - cubed pork
“Gourmet Paradise” and “World’s Fair of Food”. and stir-fried vegetables are coated
in a mouthwatering sweet and sour
sauce prepared with simple
ingredients
Roast Goose - a traditional
specialty of Cantonese cuisine: It is
a whole goose roasted with secret
TLE 10 3
 THIRD QUARTER – INTERNATIONAL CUISINE
1984. To cope with the rapid development in the Eastern
District of Hong Kong, the school was transferred to the
present site. The secondary section of the School was
renamed Canossa College and the primary section
Canossa School (H.K.).
Sacred Heart Canossian College was founded in 1860 by
the Canossian Daughters of Charity. It was the first Roman
Catholic secondary school founded by the Canossian
Missions in Hong Kong and Macau.
From "Italian Convent School', it later changed its name
to Sacred Heart School, after the Sacred Heart of Jesus.
In 1960, the school was officially registered as Sacred
Heart Canossian College.
8. The Canossian Missionaries reached the Australian
AUSTRALIA shores in 1949.
Its mission is to strive together to reveal God’s love and to
challenge injustice by actively engaging in a collected
voice for those who are rendered voiceless in their time.
At present, Canossa in Australia has been a
hospital/health care and retired-aged centre through the
Canossa Services Private Hospital in Oxley.
It has also founded a Canossa Convent School in
Trebonne, a private school for both primary and high
school levels.
9. KENYA In 1808, Magdalene inspired people to serve as sisters,
priests, brothers, lay missionaries, and volunteers have
witnessed to the Greatest Love all over the world.
In 1831, the Canossians Sons of Charity was founded in
Venice. They are now present in Kenya.
ingredients, cut into small pieces,
each piece with skin, meat and soft
bone, and eaten with plum sauce.
Wind Sand Chicken - famous dish
originating from Guangdong, and
well-loved by Hong Kong people.
The chicken is roasted and crispy on
the outside and very smooth and
tender inside.
Crispy fried chicken - a standard
dish in the Cantonese cuisine of
southern China and Hong Kong.
The chicken is fried in such a way
that the skin is extremely crunchy,
but the white meat is relatively soft.
Prior to European colonisation in the 18th century, Aboriginal Most Famous Recipes in Australia
Australians survived for thousands of years on a hunter-gatherer  Potato Cakes
diet.  Fish and Chips
Their “bush tucker” diet often included emu, kangaroo, moths,  Steak
lizards and snakes as well as berries, roots and honey.  Sausage Rolls
Seafood, which was caught with speaks or hooks, was a staple of  Hamburgers
the Aboriginal diet.
The setters put much effort into developing agriculture to provide
a more familiar European diet. Sheep and cattle were introduced
throughout the continent and familiar crops were planted.
Flour was a staple of the settler’s diet and was used to make
bread or damper, a dense thick bread.
Meat pie, normally filled with steak, is considered a national dish.
1496 - The Portuguese arrived on the coast of Kenya and Kuku Wa Kupaka
introduced foods from newly discovered Brazil.
By the 1600s, groups like the Maasai and Turkana ate beef This mouth-watering authentic dish
exclusively. Cattle provided meat, milk, butter, and blood. is a specialty in the Kenyan Coast
When the Europeans arrived at the shores of Kenya, they
brought with them white potatoes, cucumbers, and tomatoes. The
TLE 10 4
 THIRD QUARTER – INTERNATIONAL CUISINE
With the opening of the first Mission house in 1860, the
Institute of Magdalene of Canossa has spread to Asia,
North America, South America, Africa, Australia and
Europe.
British imported thousands of Indians for labor, and curries (spicy whereby chicken is cooked in a
dishes made with curry spice), chapattis flat, disk-shaped bread spicy coconut sauce.
made of wheat flour, water, and salt) and chutneys (a relish made
of spices, herbs, and/or fruit) became a traditional Sunday lunch Chicken Tikka Masala
for many Kenyans.
It is boneless chunks of chicken
marinated in spices and yogurt then
cooked in spicy sauce.

Classic Chicken Beef Stew

Beef stew is a favorite dish in

Kenyan households because it
makes a great combination with
ugali, a Kenyan staple starch. out
leaving you craving more.

Beef Samosa

Samosa is a triangular-shape
savory pastry fried in oil, containing
spiced vegetables, ground
beef/lamb, ground chicken or fish.
In the Kenyan Cuisine, samosas
are considered as exotic snacks of
all times.

Nyama Choma

In Kenya, any gathering is an

excuse for eating nyama choma,
Swahili for "roast meat

10 It was in Malacca that the Malaysian Canossian Daughters Malaysian food history and culture is a voluptuous multitude of Satay – Originally from Indonesia
MALAYSIA of Charity religious ministry, or fondly known as the mixed cultures and races. They cook with the influence of border and popular in Johor. Meat (often
Canossian Sisters community, was first established in 1905. communities centuries ago as the machete when people start to chicken) is marinated liberally and

TLE 10 5
THIRD QUARTER – INTERNATIONAL CUISINE
The local Canossian roots could be traced back to 1884
when Bishop Antonio Joaquim Medeiro of the Portuguese
Christian Mission invited the Canossian Sisters to establish
a convent and a school in the state for the education and
needs of girls, particulary the poor and abandoned.
Unfortunately, the bishop died in 1897 without fulfilling his
mission. Meanwhile, Singapore’s St. Anthony’s Canossian
Convent and whose religious community was founded in the
republic in 1879, was already planning to send pioneer
religious members for the Malacca cause.
Eventually, on May 23, 1905, four Canossian Sisters - Srs.
Luigia Spazzini (an Italian missionary), Ermelinda Rozario
(Singaporean), Catherine McBean and Felicia Victor (both
from Macau) - set sail for Malacca.
On arrival, the four settled down in a small house in Banda
Hilir and within days took over the running of a school in
Tengkera for boys and girls. This school spelled the
forerunner of the setting up of the Canossian Sacred Heart
Convent in Banda Hilir in 1929.
Aug 8, 1930, The Banda Hilir convent was completed and
officially opened
History also records that this religious community, spread
setting up convents, learning centres and religious
communities in Kluang in (1950), Segamat (1956),
Jinjang (1961 and Sungai Siput (1984).
interact and exchange goods together, especially in the border cooked well on a charcoal grill,
market town. giving it a very rich flavor, usually
More than 1500 years earlier a Malay kingdom in Bujang Valley accompanied by peanut sauce
welcomed dealers from India and China who brought with them
gold and silks as well as an abundance of foodstuffs and an in- Beef Rendang – Originally from
depth supply of herbs and spices which have made Malaysia what Indonesia, specifically the
it’s now.
Minangkabau ethnic group.It is
In particular, Malaysian food is heavily influenced by Thai, Chinese,
famous throughout Malaysia, and is
Indonesian and Indian cuisine. These influences extend from the
often consumed during times of
use of the wok to the combinations of spices used in many popular
celebration.
dishes.
Laksa –a noodle soup with either a
Chinese influences can be seen in the use of soy sauce and
curry or fish base. Two prominent
noodles throughout Malaysia,
types of the soup exist: curry laksa
Thailand, displayed through the use of lemongrass and ginger with (which uses coconut milk) and asam
northern parts of the country also taking characteristics. laksa (which does not).
Bak Kut Teh - (Pork Ribs Tea) is a
Chinese herbal soup with dong gui
known for its warming properties.
Ayam Pongteh – (Nyonya Chicken
and Potato Stew) very popular
nyonya / peranakan dish from
Malacca made with chicken, potato,
and flavored taucheo and gula
Melaka.
TLE 10 6