By Madina Workineh Wako
My name is Madina Workineh Wako. I am from Ethiopia and I migrated to Australia in 2007. I was initially living in South Australia, but moved to Hoppers Crossing in 2015 and then moved to Werribee in 2023 and have been living here since.
After moving to Australia, I’ve worked in different jobs and obtained a Diploma of Nursing in South Australia TAFE.
I love cooking and creating my own recipes, and learning how to make different kinds of cultural foods. Cooking is a therapy for me as it makes me feel calm, and also special.
I joined the Wyndham Women’s Support Group in 2018. I love this group and its diversity, as well as the support and friendship – sisterhood relationships.
Because I love cooking, showing my skills, sharing my talent, learning and tasting different cultural food and drink, I volunteered my time at the Kitchen run by WWSG, at the Manor Lakes Community & Learning Centre. In addition, I conduct cooking demonstrations at the Iramoo Community Centre, proudly teaching and sharing my recipes and cultural food. I have also catered for events and am in the process of establishing my own catering business – ‘Madina’s Kitchen’.
And if you’d like more information about the group please email wyndwomens.sg18@gmail.com
BEETROOT COUSCOUS
Ingredients
- 1 small beetroot
- 1 cup couscous
- 1 onion
- 1 teaspoon ginger and garlic paste
- 3 tablespoons oil
- ½ teaspoon salt
- One cup water
Method
- Peel and grate the beetroot.
- Chop the onions into small pieces and add it to the grated beetroot.
- Cook together for a few minutes, then add oil, Ginger and Garlic paste, one cup of water, and salt, and bring to the boil.
- Turn off the stove, add couscous to the mix, and leave the pan covered for about 5-6 minutes.
- It is now ready to serve.
