Il y a dans la vie, des choses inchangeables, des règles qui dépassent tous les clivages, toutes les générations. L’une d’entre elle et peut être la plus importante : les grands mères cuisinent bien. Partant de cette vérité implacable, la photographe Gabriella Galimberti s’est mis en tête de photographier les mamies des quatre coins de la planète et de ce qu’elles préparent à leurs ingrats de petits-enfants. En voici une sélection non exhaustive.

1. Brésil - Pastel de carne (Un fourré à la viande)

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Grandmas are the best cooks!!! /// Maria da Penha Vito Barbosa da Silva, 43 years old - Sao Paulo, Brazil - Although she is very young, Maria is already a grandmother! Indeed, only a few months ago her elder daughter has given birth to her first grandchild. Maria was born 43 years ago in the Brazilian countryside, but she has almost never lived there. She moved with her family to Sao Paulo, one of the biggest cities in the world, when she was 2. Her parents used to have a restaurant and that’s where she learnt how to cook. Her family business is not there anymore, but she still works in a kitchen, in one of the most popular restaurants in Villa Madalena, the youngest district of the city / PASTEL DE CARNE — Difficulty: low - Time: 20 minutes (if you have already got some ready-to-use or defrosted puff pastry) Ingredients: - tomatoes, onions, parsley and stoned green olives - minced beef - frozen puff pastry (or, even better, make some homemade pastry if you feel like doing it!!!) /// Pastel is undoubtedly one of the most popular kinds of food in Brazil. You can buy it in restaurants, cafes, night pubs and many small street stalls or markets. Brazilians eat pastel for breakfast, as an afternoon snack and often also for lunch or dinner. Its preparation is not very difficult: - First of all, defrost the puff pastry at room temperature. It takes about 3 hours to defrost it completely. - Chop an onion and some parsley. Dice some tomatoes. Cut the olives in small pieces. - In a pan, fry the chopped onion with some oil. After 2 minutes, add the minced beef, the diced tomatoes, olives and parsley. Add some salt. - When the meat is cooked, turn the gas off and let it cool for 5 minutes. - Cut the puff pastry in squares (15 cm side length). Place two abundant spoons of cooked meat and vegetables in the centre of each square. Fold and press the sides together so it won’t open, like when you make panzerotti. - Now deep-fry the pastel in very hot seed oil, until it gets golden and crispy. - Drain it from the oil, let it cool a bit and enjoy! Brazilians often accompany the pastel with an iced beer. #brasil #brazil #grandma #food #recipe #pastel #pasteldecarne

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2. Iles Caïmans - Un iguane du Honduras au riz et aux haricots

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A SUGGESTION FOR AN ADVENTUROUS CHRISTMAS DINNER Maria Luz Fedric, 53 years old – Cayman Islands – Honduran Iguana with rice and beans – 1. The most difficult step in preparing this dish is obviously to catch a fresh iguana! If you succeed in that, the rest of the recipe will be rather easy! 2. First of all, the iguana has to be cleaned: cut the head; slit the iguana open down its belly, along its legs and tail and skin it completely pulling with energy. 3. Pull out all guts and wash it carefully in the water. 4. Cut the tail in 5cm pieces. Separate the legs from the body and chunk the rest in two pieces. 5. Place the chunks in a bowl with some water and 50% distilled vinegar and let them there for about 10 minutes. Wash again with water and dry. 6. Now take the pepper, onion and two stalks of celery and chop everything. 7. Chop thinly a hot chilli and four sweet chillies. 8. In a bowl, place all the vegetables, the chillies and the chunks of iguana together and season everything with some Maggi spices (to your liking) and a Maggi cube (or other similar ingredient). Mix and add a spoon of stock meat. 9. Put a casserole on the heat with two spoons of seed oil. When the oil is warm enough, pour in the marinated meat and vegetables. 10. In the meanwhile, in another saucepan, warm a dish of beans with 1 litre of coconut milk. When it boils, add ½ kilo of rice and a spoon of salt. Let the rice cook to your taste and turn the heat off. If the coconut milk is not enough, add some more while the rice is cooking. 11. After 20 minutes that the iguana and vegetables are cooking, add two sprigs of thyme and cover the casserole with a lid. Let it cook on a low heat for 30 minutes and then pour in a full glass of coconut milk. Higher the heat and leave everything cooking for 15 minutes more. After that, the iguana is ready. 12. In the last 15 minutes of cooking, prepare the fried plantain: cut it in half-cm-thick slices and fry in boiling seed oil. 13. Serve and enjoy your iguana, enriching its tasting with an iced beer if you wish!!! #christmas #xmas #iguana #cayman #food #grandmother

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4. Turquie - Des aubergines fourrées à la viande

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Grandmas always know how to cook / Ayten, Turkey - KARNIYARIK - Stuffed Eggplants with Meat and Vegetables /// INGREDIENTS: 4 medium eggplants - Salt - 1?2 cup at-leaf parsley - 3 tablespoons vinegar 1?2 cup sun ower oil - 1 tablespoon olive oil - 1 onion, cut into small dice (about 1 cup) - 3 small sweet green chilies, minced 1 pound ground beef - Pepper - 4 tomatoes,2 diced and 2 sliced - 4 long green sweet chilies, for garnish (optional) /// RECIPE: Peel the eggplants lengthwise in stripes of 3?4 inch until only 50% of the total skin is left. Then, make ver- tical slits (but don’t cut all the way through) in the peeled portions of the eggplant, in order to create openings for the stuf ng. Sprinkle some salt inside and outside and let the egg- plants sit for 15 to 20 minutes. - 2 Wash the parsley in a bowl with water and the vinegar, then drain and chop it and set aside.- 3 Pat the eggplants dry. Heat the sun ower oil in a large skillet. Add the eggplants and cook them on all sides until they are golden and soft- ened, 10 to 12 minutes. Drain them on paper towels while you prepare the lling. - 4 Heat the olive oil in a medium pan. Add the onion and chilies and saute? until golden. Then add the ground beef and season with salt and pepper. When the meat is no longer red, add half of the diced tomatoes. Cook over medium-low heat, covered, for 5 minutes. Uncover and continue cook- ing until all of the liquid is absorbed, 10 to 12 minutes. Remove from the heat, stir in the parsley, and set aside. - 5 Preheat the oven to 350°F. - 6 Using a spoon, create some space inside the opening of the eggplants for the lling. Stuff each with the mixture of vegetables and beef, pat- ting rmly. Put the eggplants in a baking dish and top each with the sliced tomatoes and, if you like, a sweet green chili. Season with salt and pepper. - 7 Pour 3?4 to 1 cup of boiling water over the eggplants and top with the remaining diced tomatoes. Loosely cover with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for 15 minutes, or until the lling is browned. - 8 Serve the stuffed eggplants with the tomatoes and juice from the pan. #grandmas #cook #recipe

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5. Colombie - la reine de la friture

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From my project IN HER KITCHEN - Cartagena, Colombia - Ana Tulia Gòmez, 69 years old - Ana Tulia is a sort of star of Cartagena, a true local celebrity. Everybody knows her as “la reina del frito,” the queen of fried food. She has actually taken the top prize at Cartagena’s food festival nineteen times, every time succeeding with her special Arepas. “Three years ago I was invited to a cooking event in Paris. It was the only time I left Colombia and it happened thanks to my fried specialities! They treated me like a queen the whole time. I stayed in a luxury hotel, they brought me around by taxi and took care of every meal. In the evening I cooked my Arepas for a lot of people and was filmed for some television. I would have never thought that what I do every day at home could have brought me so far away.” I was at Ana Tulia’s on a very hot afternoon at the end of May, after having talked to her on the phone. As I arrived, I saw her waiting for me in the garden, next to a large pan full of oil, which was already waiting on the brazier. I immediately thought that eating Arepas on such a hot day wasn’t the best of ideas, but after tasting the first one, they were so good that I forgot about the terrible heat I was suffering from and ate four of them! You can choose to stuff your arepas with just the egg or the meat, or else you can give free play to your creativity and fill them in with ingredients to your liking and also shape them in a different way. #colombia #arepa #arepas #cartagena #food #grandmother #grandmothers #recipe @instituteartist

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6. Bolivie - Queso Humacha

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SUGGESTION FOR A GOOD RECIPE. Grandmas always know how to cook - Julia Enaigua, 71 years old – La Paz, Bolivia - Julia was born more than 70 years ago in a little village on the shores of the Titicaca Lake. In her family everybody was, and is still now, a fisherman or a farmer. Indeed, she grew up first playing and then working in the fields, too. When she was 25 she got married and moved to La Paz, the city where her husband came from. Since that moment her job has changed: from a farmer into a seller of vegetables. She has got a small stall in one of the many markets in the city. Every day she wakes up very early, takes a bus to go to the countryside outside the city, buys huge bags of vegetables from the local farmers, goes back to the city by bus and, after arranging her stall for the day, she is at the market until she sells almost all the vegetables. Unfortunately, nobody is waiting for her home now, her husband died a few years ago and her children live in another house. However, it’s a pleasure that every weekend they both gather at her house and she can cook for them and her 5 grandchildren. Queso Humacha (vegetables and fresh cheese soup) Difficulty: low Time: 1 hour Ingredients: - 8 big haba (green beans similar to fava beans) - two tufts Huakataya (Bolivian herb similar to mint) - 3 ears of white maize - 12 small papa piño (red potatoes) - 1 red onion - 200 gr salted fresh cow cheese - oil, salt, chilli powder Queso Humacha is one of the most popular and traditional dishes in Bolivia. You can easily find it in any restaurant in La Paz and, even more, in the street restaurants near markets. It is easy to make: - First of all, boil the ears of white maize and the papa piño (without peeling them) in some water in two separate pots. Cook them for 40 minutes. - In a casserole, fry half chopped onion with some oil on a low heat. - Peel the haba beans and add them to the onions. - After 10 minutes, add some chopped Huakataya and a pinch of chilli powder. Pour in a glass of hot water. - Check on the cooking point of the beans at times. When you think they are ready, add the cheese

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7. Kenya - Viande & légumes

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From my project IN HER KITCHEN /// Suggestion for an unusual recipe - Grandmas always know how to cook! - Normita, 65 – Oltepessi Kenya / Normita lives in a hut made of mud and straws in a masaai village in Kenya. Her kitchen is nothing else than a small cooking area on the ground made of four stones and a metal grill placed on top. Every morning she lights a fire and keeps it on all day long. In her village there are 250 people and more than 500 animals among cows, goats and dogs. She is the chief of the village’s ninth wife and also the oldest woman. Cooking, collecting water from the river and gathering wood for the fire have always been her jobs. She has got 19 grown-up children and more than 40 grandchildren. They all live in the same village / MBOGA AND UGALI: Ingredients: Goat meat and a leg of goat, 50 gr cow’s fat, two tomatoes, 500 gr white corn flour, a plate of sukuma (a vegetable similar to spinach). Ugali is one of the most popular kind of food in Africa. In particular, in this area of Kenya, it is part of the everyday meal and it is at the base of almost any recipe. It is always eaten together with something else: meat, vegetables, fish and so on… The first thing to prepare for our recipe is the orgali: Bring to boil a bit less than a litre of water with some salt. When it boils, add 500 gr of white corn flour, pouring them in the pot a bit at a time and stirring continuously until you obtain a dense mixture. Cook for about 10 minutes, turn the gas off and then let it cool. Now you need to prepare meat and vegetables: - Chunk the goat meat into small pieces (about 3cm). Take the skin off the leg of the goat and strip the flesh from it. Put the meat in some water with salt. - Melt the cow’s fat in a saucepan and when it starts to fry, add two tomatoes chopped in cubes. - As soon as the tomatoes go mushy and create a sauce, add the chunks of meat and all the sukuma (cut in stripes). - Let everything cook for about 40 minutes. Taste it to see if you need more salt and add some if necessary. When meat and vegetables are cooked, place them on the same dish with the orgali, as you can see in the photo. #food #kenya #africa #gran

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8. Thaïlande - Une omelette

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Grandmas always know how to cook! / Boonlom, 69 - Bangkok, Thailand / Six big photos with all the members of her family keep Boonlom company every time she prepares a new delicacy among the cookers of her kitchen. A 69-year-old mother of two daughters and grandmother of the young Mai, all her life spent in Bangkok, Boonlom considers herself the best cook of her neighbourhood. Until a few years ago she used to run a small street restaurant, the typical kind you find everywhere around the South-East of Asia, where people eat simple and quick (but often very tasty) dishes, standing or sitting on stalls on the street borders. / Kai Yat Sai (stuffed omelette) /// Time: 15 minutes (if the rice has already been steamed, otherwise about one hour) Ingredients for 2 people: 100 gr minced pork, 3 eggs, seed oil, soya sauce, fish sauce, salt, pepper, sugar, two tomatoes, one white onion and 5 baby corns, a small bowl of steamed rice. If you want to accompany your omelette with some steamed rice, the first thing to do is cook it. Alternatively, you can start preparing the omelette. PREPARATION OF THE FILLING: Mince 100gr of pork. Chop the onion and dice the tomatoes. Chop the baby corns. In a wok put a spoon of seed oil and heat until the oil is hot enough, then, add the pork and cook for one minute. Add a spoon of soya sauce. Heat for one more minute and add the onion, tomatoes, baby corns, a spoon of sugar and one of fish sauce. Cook everything together for ¾ minutes. PREPARATION OF THE OMELETTE: Now that your filling is ready, take the eggs and whisk them with a pinch of salt. In a wok heat some oil and, then, drain it so as to leave only a greasy layer on the wok. Pour the eggs in the wok and heat for slightly more than a minute, moving the wok circularly to obtain a thin and large omelette. Keeping the omelette inside the wok, place the filling in its centre and wrap the omelette around it. Cook the omelette for one more minute, turning it a couple of times. The dish is ready to be eaten. #food #grandmother #grandma #thai #thailand

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10. Tanzanie - Mchuzina mbogamboga ( riz, poisson et légume à la sauce à la mangue)

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Miraji, 56 years old – Bububu, Zanzibar - Miraji was born and grew up in Zanzibar and she has never left the island. She lives in the northern suburb of the capital city, Stone Town, in a small house that she shares with her husband and two of her three daughters. She has only one grandchild, the son of her first-born daughter. Every day after school he spends some time with her, helping her with the dinner for the family /// Wali, mchuzina mbogamboga (rice, fish and vegetables in green mango sauce) - Difficulty: medium - Time: about 1 hour- Ingredients for 4 people: - one barracuda of 1,5kg ( or another kind of fish), 4 green mangoes, 4 tomatoes, 2 aubergines, 1 red chilli, ginger and two bunches of spinach. Seed oil, salt, pepper, curry and masala. A dish of rice /// The barracuda is one of the most popular catches in Zanzibar, but it is not fundamental for this recipe, you might want to use any other kind of fish. Let’s see how to prepare it: First of all, scale the fish and cut it in chunks of about 10 cm length. With a knife, make some cuts on the side of the fish and salt them inside. Chop a piece of ginger and put it inside and outside the fish. Heat two spoons of oil in a pan and fry the fish for 10 minutes on each side. Drain it from the oil. If you have the rice cooking machine, you can use it, otherwise boil the rice in some water. Wash two bunches of spinach and cut them in stripes. Boil everything in some water for ten minutes and drain. Wash the tomatoes, aubergines and green mangoes and dice them. Heat two spoons of oil in a pan and when it is hot enough add, first, the tomatoes and, 5 minutes later, the aubergines. At this point, add a teaspoon of curry, one of masala and two pinches of salt. Let it cook for 5 more minutes and then add the mangoes. Wait for 5 more minutes and add the boiled spinach. Stir the mixture and pour a glass of water. When the water starts to boil, let it cook for other 10 minutes. Now, the dish is ready to be served on a large plate, keeping fish, rice and vegetable sauce separate. Enjoy your meal! #zanzibar #food #recipes #grandma #cooking

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A table !