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ATSA, quand l'Art passe à l'Action

Montréal
Place des festivals

May 9 to 12, 2019


 

THURSDAY 9 | FRIDAY 10 | SATURDAY 11 | SUNDAY 12

 


 

 

Kitchen parties inside the tents are an opportunity to engage in dialogue, share memories and recall our arrival in Montréal, while preparing and savouring a soup or other traditional dish.  

Come spend an hour with immigrant and refugee people from all around the world who will lead our kitchen parties! More than 40 kitchen parties and 25 nationalities represented to better understand each other and break together the silos of comprehension.

The kitchen is the place of conviviality and sharing par excellence. Our hosts will welcome you in their kitchen under the shelter for an hour, to share a moment of encounter and discussion around their migration journey. They will tell you about the challenges they overcame during it and those yet to come when arrived in Quebec.

 

THURSDAY MAY 9

TEMPO #2

18h00 - 19h00 : Omar Valdes - “Pipian verde con pollo”
“A traditional Mexican plate made with pumpkin seed, non spicy peppers, herbs, tomatillo, coriander, garlic, onion and chicken breast.”

19h30 - 20h30 : Les Filles Fattoush - “Moujadarah”

TEMPO #3

19h00 - 20h00 : Doan-Troang Phan - Xôi đậu “Riz collant aux haricots”

TEMPO #4

18h30 - 19h30 : Sao Phath - “Salade de mangue”

 20h00 - 21h00 : Bernabe Tito Muamba - “Muamba de galinha com funge"
“The process of getting, starts by giving. Sharing this dish with other people is to start giving what is mine. And exchanging this experience make me feel home. Funge is very common dish in Angola. It’s the most popular food all around the country. It is combined with a lot of different type of food. But for this particular experience we are going to cook with chicken.”

 

FRIDAY MAY 10

TEMPO #2

18h00 - 19h00 : PAAL - Rafaël Benitez - “Sopecitos de frijoles”

 TEMPO #3

17h00 - 18h00 : Centre multiethnique de Québec

18h30 - 19h30 : Marie-Laure Rozas - “Dombrés aux haricots et porc”

TEMPO #4

17h30 - 18h30 : Desronvil Nahomie - “Bouyon Bèf”

19h00 - 20h00 : André-Michel - “Bannique”

 

SATURDAY MAY 11

TEMPO #2

12h00 - 13h00 : Veena Gokhale - "Spicy potatoes & peas / South Indian style"

13h30 - 14h30 : Kiran Ambawi - “Chana Masala”

15h00 - 16h00 : Marie Michèle Jean (I.C.I) - “La soupe au giraumon qui souligne l'indépendance d'Haïti le 1er janvier 1804.”

16h30 - 17h30 : Centre d'action bénévole de Montréal-Nord & Panier futé - "Soup Joumou - Soupe de Giraumon"

18h00 - 19h00 : Lilia Bitar - "Soupe aux lentilles et à la bette à carde au citron"

 19h30 - 20h30 : Anthonia Oluwabunmi Uddin - "Fufu / eba with assorted meat and stew with Ewedu soup"

TEMPO #3

12H30 - 13h30 : Lucy Agba - "Jollof rice,shrimps, plantains and chicken"
“Nigerian Meal. I believe it is a meal everyone can eat, therefore furthering integration which I believe is the purpose of this project !”

14h00 - 15h00 : Cécile Garatti (I.C.I)  - “Soupe au Pistou”

15h30 - 16h30 : Association africaine (I.C.I) - “Sauce /soupe aux poulet et aubergines”

17h00 - 18h00 : Yannick Kipepo Kimbo - "Kikanda"

18h30 - 19h30 : Danielle Aznavourian - “Soupe de lentilles au citron du Liban”

 20h00 - 21h00 : Ahammed Parvez - "Morog Pulaw"
“Aromatic rice cooked with flavorful succulent chicken!”

 TEMPO #4

 11h30 - 12h30 : Nicolas Peña Parra - “Maiz & Platano Foods of history”
“A series of appetizers will be cooked using plantain and corn as the main ingredients to engage in storytelling and my personal journey to Canada.”

 13h30 - 14h30 : Eva Lopez - “Sancocho (soupe colombienne)”

14h30 - 15h30 : Mariétou Diatta - “Soupe Yappe”

16h00 - 17h00 : Bijoux Somwe - “Poisson morue salée”

17h30 - 18h30 : Centre d'action bénévole de Montréal-Nord & Panier futé - "Chicken rolls!"

20h30 - 21h30 : Ebtesam (Collectif Bienvenue / Welcome collective)

 

SUNDAY MAY 12

TEMPO #2

12h00 - 13h00 : Nafissah Rahman - "Curry aux légumes et pois chiches concassés sur riz blanc"

13h30 -14h30 : Tania Mukabasinga - “Pilau rice and kacumbali”
“Why I chosed Pilau Kacumbali is because always if I miss home food or have visitors from my country or East Africa that is what I cook for them to feel like they are at home. Since I was young we use to eat Pilau only at parties so it was special for me always. It’s my favourite food.”

15h00 -16h00 : Frédérique Corson - "Soupe rasson à la mauricienne"

16h30 - 17h30 : Miguel Dos Santos (Collectif Bienvenue / Welcome collective)

18h00 - 19h00 : Manuel Barrientos - “Enfrijoladas con queso”
“Tortillas enteras, bañadas en una salsa de frijol y se acompañan con queso y al gusto cebolla y crema !”

TEMPO #3

11h00 - 12h00 : Ruba Ghazal, députée de Mercier - “Mujaddara”

12h30 - 13h30 : Graziela Tanaka and Daniela Luna (Collectif Bienvenue / Welcome collective)

14h00 - 15h00 : Ajoke Adeyemi and Rachel Shugart (Collectif Bienvenue / Welcome collective)

15h30 - 16h30 : Mayda Mekerian - “Babaghanoush et variations surprise d'Orient”

17h00 - 18h00 : Yafa Goawily and Alex Moussa (Collectif Bienvenue / Welcome collective)

18h30 - 19h30 : Asma Gran and Andie Ring (Collectif Bienvenue / Welcome collective)

TEMPO #4

11h30 - 12h30 : Blessing Nwabuisi - "Dish punded yam egusi soup"
“I chose this recipe because it’s a really popular dish in Nigeria !”

13h00 - 14h00 : Joyce N’Sana - “Poulet à la Mwambe”

14h30 - 15h30 : Centre culturel libano-canadien - “Brûle tes doigts”

16h00 - 17h00 : Camille Havas - “Paprikàs Krumpli”