UWE@home is a weekly take-out dinner with a rotating crew of refugee and immigrant chefs. Our chefs are so happy to share their culture with you via their culinary traditions.

Here's how it works: Every Thursday at 9am, we'll announce that ordering is live via an email to United We Eat supporters. Order your food, then pick up your delicious meal the following Tuesday between 4:30-6:30pm at First United Methodist Church (300 E Main St). 

Our meals go fast, so be sure to sign up for our newsletter to get notified when ordering is live (or check this page at 9am on Thursday mornings). 

Did you miss out on this week's UWE@home meals but still want to support us?  Purchase our SLM 7 Spice Blend, UWE Aprons, or UWE Tote Bags!

2023 Cooking Schedule:

Week 1 - Chef Sahar from Iraq (order Feb 2, pick up Feb 7)
Week 2 - Chef Farida from Afghanistan (order Feb 9, pick up Feb 14)
Week 3 - Chef Shadia from Syria (order Feb 16, pick up Feb 21)
Week 4 - Chef Merry from Eritrea (order Feb 23, pick up Feb 28)
Week 5 - Chef Shatha from Syria (order March 2nd for pick up on March 7th)
Week 6 - Chef Haroon from Afghanistan (order March 9th for pick up March 13th)
Week 7 - Chef Yvette from the DRC (order March 15th for pick up March 21st)
Week 8 - March 27 & 28 off from the kitchen

Week 8 - Chef Robi from Afghanistan (order March 30th for pick up April 4)
Week 9 - Chef Nickel from Jamaica (order April 6th for pick up April 11)
Week 10 - Chef Takea from Eritrea (order April 13th for pick up April 18)
Week 11 - Chef Ghalia from Syria (order April 20 for pick up April 25th)
Week 12 - Chef Oumar from Guinea (order April 27 for pick up May 2nd)


Menu of the Week 

Sorry! We're all sold out of Chef Yvette's Congolese cuisine. Your food will be ready for pick up on Tuesday at the First United Methodist Church (300 E Main St) between 4:30-6:30pm. If you missed out on this week's meal, we'll be back in a week with a new menu from a new Afghan chef, which will go live for ordering on March 30th. Thank you for your support of our chefs and United We Eat! 

Week 7
Cooked by Congolese Chef Yvette

Meat Entree: Ngombe ya Soupe
A classic Congolese beef stew, with lots of flavor from bone-in beef, onions, garlic, ginger, peppers, and tomato. Served with Congolese coleslaw, a side of white rice, and Pomme Sauteé, buttered potatoes sauteed with parsley, garlic, and ginger. 

Vegetarian Entree: Pondu
*Contains peanuts, palm oil, dairy
A flavorful Congolese delicacy, Pondu is a rich stew made of cassava leaves, eggplant, green onion, cucumber, peanuts, and palm oil. Served with Congolese coleslaw, a side of white rice, and Pomme Sauteé, buttered potatoes sauteed with parsley, garlic, and ginger.

Can’t decide? Why not try it all! Includes Ngombe ya Soupe, Pondu, rice, Pomme Sautee, and Congolese Coleslaw.

Stuffed Chapatis
Vegetarian *Contains wheat, eggs, dairy, gluten
These unleavened flatbreads are stuffed with carrots and onions for a delicious side to your meal. Enough for an appetizer for two.
2 for $6

Dessert: Mandazi
Vegetarian *Contains wheat, eggs, dairy, gluten
Two crispy, sweet fried Congolese doughnuts.
2 for $5