Cultural Diversity Week is Victoria’s largest multicultural celebration, featuring an exciting program of festivals and events across metropolitan and regional areas. The Week is held annually in March to coincide with the United Nations Day for the Elimination of Racial Discrimination and Harmony Day on 21 March.
In 2020, Cultural Diversity Week will explore the theme ‘Curiosity. Conversation. Community. To celebrate, I’m jumping straight into this year’s theme as I recommend something to watch, listen and eat.
Conversation in Watching - Roma.
Directed by Alfonso Cuarón, this film is an ode to the female figures who helped raise him. Set in Mexico during the 1970s, at a time of great political upheaval, this 2018 Academy-Award Winning film, Roma follows the story of a housekeeper, Cleo who is working for a fractured middle-class Mexican family. As the story develops, we begin to witness the growing bond between Cleo and the children. The stylistic nature of the movie alone, completely edited in black and white, provides a cinematic masterpiece. This is one to watch.
Community in Listening - The Best of Mavis Staples.
Plug your headphones in, get comfy and listen to American blues singer, and civil rights activist Mavis Staples. With over 10 albums to choose from on Spotify, I’d suggest kicking things off with her song “I’ll take you there.” Performed together with her siblings, this song evokes the spiritual need and cultural significance of gospel music.
Thank me later.
Curiosity in Eating – Dahl.
Rich in flavour and comfort, Dahl is an Indian staple made from lentils and pulses. The beauty about this dish is that it consists of mostly everyday items and also allows for flexibility with ingredients. So, if you’re at home self-Isolating, there’s a pretty good chance you’ve probably already got half these items in your pantry. I’ll leave you with a recipe from my mother which I guarantee will not disappoint.
2 Garlic cloves
1 x 5 centimetre piece of ginger
200 g Lentils (any kind)
1 can red kidney beans
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp coriander
2 litre vegetable stock
1 long green pepper
1 cup of tomato paste
- Soak lentils for 10 minutes
- Chop garlic, onion, ginger
- Heat oil in a frying pan over a medium-high heat
- Add the chopped garlic, onion and ginger and salt. Stir until onion and garlic is sautéed. Then stir in the cumin, coriander and turmeric.
- Add tomatoes and stock, stir to combine then add the lentils.
- Cover and simmer for 20 minutes, stirring regularly.
- Once the lentils are cooked, place the green pepper in the pan and leave for another 10 minutes to cook.
- Once completely cooked, season to taste and add the coriander
- Serve in a bowl alone, with rice or with a dollop of yogurt.
Staying home has never been so appealing.
Share with us your suggestions for things to watch, listen to, or eat, during Cultural Diversity Week.