Special Olympics athletes are known for their athleticism, determination, and all-around inclusion. However, their skills go way beyond the fields and into places like kitchens!
From amazing appetizers in Italy, to delicious deserts in Pakistan, Special Olympics Youth Leaders around the world are cooking up all sorts of great food!
Some are even taking cooking to the next level. Through his Youth Innovation Project, Stephanus, a Special Olympics Indonesia Youth Leader, plans to coordinate Unified (for people with and without intellectual disabilities) cooking and baking training so that participants can learn culinary and leadership skills that they can use in the workplace.
To join in on the food fun, try these fun recipes!
By: Maham Zehra, Pakistan
(Serves 9+ people)
½ Cup Flour
1 Cup Castor Sugar
1 Pinch of Salt
1/3 Cup Cocoa Powder
2 Eggs
½ Cup Oil
1 Tsp Vanilla Essence
Butter or oil to grease baking pan
1. Preheat oven at 180 degrees, 20 minutes prior to baking. 2. Beat eggs 2-3 minutes, until they become fluffy. 3. Add vanilla essence and then beat. 4. Add sugar and beat the mixture well again. 5. Add oil and beat. 6. Add cocoa powder and salt and beat well. 7. Grease the baking tin and pour the mixture into the pan. 8. Put it in the oven for 20 minutes and keep checking with a skewer until it comes out clean. 9. When done, take the brownies out and let them cool down. 10. Enjoy with your loved ones!
By: the guys of “Gocce nell’Oceano,” Italy
(Serves 4-5 people)
10 or 12 tomatoes
Some Basil Leaves or Rucola
Some Slices of Toasted Bread
Extra Virgin Olive Oil
Ground Black Pepper
A Little Bit of Salt
A Little Bit of Origan (Oregano)
1. Cut tomatoes into cubes. 2. Combine tomatoes, oil, basil, pepper, salt and ogigan (oregano). 3. Mix all the ingredients. 4. Place toasted bread on a platter and top with tomato mixture. 5. Sit back, relax and enjoy this delicious Italian appetizer.
By: Syeda Eraj, Pakistan
(Serves 3-4 people)
3-4 tablespoons Oil
½ tablespoon Ginger Garlic
4-6 Green Chili Paste
½ kilogram Chicken
1 tsp or to taste Salt
¾ cup Yogurt
1 teaspoon Black Pepper
1 teaspoon Cumin
1 teaspoon Coriander
2-inch piece or as preferred julienne cut Ginger
½ teaspoon Hot Spice
4 tablespoons Tetra pack Milk Cream
2-3 Green Chilis
1 tablespoon Lemon Juice (optional)
1. Heat oil in a wok, add chicken and fry until it turns golden. 2. Add ginger garlic paste, green chili paste and salt. 3. Cook for 6-8 minutes on medium flame. 4. In a bowl, add yogurt, black pepper, roasted and crushed cumin and coriander. Crush then mix well. 5. Add yogurt in chicken and mix well. 6. Cook for 6-8 minutes, or until yogurt water dries out and chicken is tender. 7. You can add 1-2 tsp water if needed. 8. Add julienne cut ginger, hot spice, lemon juice and tetra pack cream. Cook for a few minutes. 9. White chicken is ready to serve—enjoy!
By: Kyriakos Ioannou, Cyprus
5 tablespoons olive oil
2 onions thinly sliced
2 garlic cloves crushed
3 tablespoons tomato paste
1 heaped teaspoon ground coriander
400 grams can of mixed beans, drained and rinsed
½ small bunch of coriander, finely chopped
3 carrots, cut in cubes
2 potatoes
1 cup, water
salt
Bread to serve with
1. Heat oil in frying pan over medium heat. 2. Add onion and pepper, along with a pinch of salt and fry to 10 minutes or until soft. 3. Add garlic, tomato paste, ground coriander, and cook for 1 minute. 3. Add beans, tomatoes, water, carrots and potatoes and bring to a simmer. 4. Cook uncovered for 35 minutes. 5. Serve in deep bowls and top with coriander. 6. Serve with bread if you like.
