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Cooking far from home? Canada s refugees show how in UNHCR cookbook by Mahnoor Yawar Last Updated Dec 24, 2020 at 12:56 pm EDT Amina Abdulrahim chops onions as she prepares Zigni. ©UNHCR/Chris Young Yasmen De Leon remembers very little from her journey to Canada as a four-year-old refugee, but the tastes and smells of Mexico still linger in her spirit. “They connect me to my community, they connect me to my family, they connect me to who I am,” says De Leon, who also owns the Comal Y Canela restaurant in the Jane and Lawrence neighbourhood. “It brings me warmth.” “My mother grew up in a rural town. She raised her own crops, planted the corn in the ground, harvested the grains. In her generation, they still used the metate, the grinding stone. So there’s a strong connection with food,” said De Leon.“I don’t know what it is, maybe an infant memory, but every time I smell the maize cooking or being ground, or the coffee and cacao beans, or the spices, it does s

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