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Young MWIA

The Young MWIA’s (yMWIA) full name is Special Interest Group for Young Female Doctors and Medical Students. It is an opportunity for the younger members of the profession to meet and discuss issues relevant to their stage in their careers. More information you will find here.

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Centennial Recipes

“Compilation of Family Lunch and Dinner Recipes by female physicians and medical students from all over the world”
Our aim is to publish the recipes on the MWIA website as monthly teasers in the run up to our Centennial celebration.
All recipes submitted so far can be found on this page.

Agidi with Tomato Stew and Lemon Grass Tea 
We invite you to try the October recipe Agidi with Tomato Stew and Lemon Grass Tea from Nigeria.

Brigadeiro – A Brazilian Treat
We invite you to try the November recipe Brigadeiro – A Brazilian Treat as we count down to the MWIA centennial celebration in New York City.

Food care kit for homeless persons
Our December recipe describes how you can prepare a Food care kit for homeless persons.

French Onion soup
This recipe from France describes how you can prepare a French Onion Soup.

Homemade biscuits of Appalachia
We have shared recipes from Nigeria, Brazil, Australia and France so far.This recipe is from the United States of America and describes how you can prepare homemade biscuits of Appalachia. 

Bulgogi – Easy Korean beef BBQ
This recipe from the Republic of Korea is a treat and is called Bulgogi. Bulgogi was collectively regarded as the most popular food in Korea. Here is the recipe with some historic background information on Bulgogi.

Chicken with galangal in coconut milk soup from Thailand
This delicious dish is called Thai Tom Kha Gai. This homemade recipe is adapted for modern day lifestyle. In earlier times cooks would do everything without measurements and use fresh coconut milk from scratch.
You can download the recipe here.

Ferrara’s Breadsoup (PANA’) from Italy
It is one of the many recipes in Italian Cuisine which make use of left-over bread (Venetian, Panada, Tuscan, Ribollita, etc). The “la coppa” bread used here is a twisted bread which first appeared in Ferrara (city in Italy) on the duke’s table during the 1536 Carnival.  Since then it has been considered Ferrara’s bread of excellence and is still  eaten every day in most families.
You can download the recipe here.

Two recipes from Italy: Anchovies with Orgian and Parmesan eggplant
Two more delicious Italian recipes: Both recipes are great examples for the world known Mediterranean Diet!
You can downlaod both recipes here: Anchovies with Origan and Parmesan eggplant

Jansson’s Temptation from Sweden
It is a popular late night dish – a salty snack that can be served to friends and guests after a night out, for example at Christmas, New Year’s Eve and Easter.  It is often served as a part of smörgåsbord buffet meal.
You can download the recipe here.

Cawl- Welsh Broth from the UK
This is the most famous Welsh dish. It is simple yet nutritious and is usually served with cheese and bread.Cawl is typically eaten on St David’s Day March 1st.
You can download the recipe here.

Nkontomire Stew/Palava Sauce (Spinach Sauce) from Ghana
Nkontomire stew is a common dish that is cooked and enjoyed all across Ghana.  It is nutritious and a very cool way to get children to enjoy their greens as it is very tasty and goes with anything. A very forgiving recipe, any type of spinach leaves can be used and all ingredients can be varied with surprisingly good results.
You can download the recipe here.

Two delicious African recipes: Laro from Mali and Oluwombo from Uganda
1. Laro (crushed sorghum with peanut powder, fish and condiments) is a traditional Malian recipe made with inexpensive ingredients found everywhere in the country. It is a good and affordable source of proteins and lipids for all families especially in times of war or famine. Its appetizing sour taste combined with the added advantage of being easily digestible makes it very suitable for elderly persons and children too!!
2. Oluwombo(Chicken or beef cooked in the banana leaf bag) is a traditional dish from the Central Region of Uganda. Originally, it was served exclusively to Kings and Princes but now, it is enjoyed by all. The unique taste and meticulous preparation of OLUWOMBO gives it a pride of place on special occasions like weddings and thanksgiving ceremonies. Dried fish, mushrooms or peanut paste can be used as a substitute to chicken or beef in this dish.
You can download the recipe from Mali here
The recipe from Uganda can be found here.

Have you ever cooked Georgian food? Here are three delicious Gerogian recipes
1. Phelamushi/Churchkhela is a traditional dessert. Churchkhela is made with the same principle as Phelamushi, but it needs to simmer for 20 minutes, it should be just thicker, we must thread walnut onto a string in advance and dip it in this hot mass, put on the stick and dry in the sun, now it is ready to eat.
You can download the recipe here
2. Gebzhalia (Georgian: გებჟალია) is an antique dish from Samegrelo, western region of Georgia. It is made from cheese, curd cheese and mint. Usually it is consumed with Ghomi, Georgian cornmeal. It has a well-defined flavor of mint, which makes the dish unique.
You can download the recipe here
3. Chakapuli (Georgian: ჩაქაფული) is a popular Georgian stew made with lamb or beef, dry white wine, tarragon leaves, unripe (sour) green plums, green onions, green peppers, green coriander, garlic and salt. It is popular in the Spring when the plums are unripe.
You can download the recipe here

Two July MWIA centennial recipes come from Peru and India
1. Pulao (Vegetable Rice with Spices)

Pulao is commonly made in Indian homes as part of daily meals and is also popular on festive occasions and celebrations where dry fruits and more exotic vegetables maybe used. It is usually served with dahi (plain yogurt) or raita (yogurt with spices).
You can download the recipe here
2. Ceviche from Peru
The word ceviche is derived from the Quechua word siwiche which means “fresh fish”.  It is considered as the flagship dish of Peruvian cuisine. It is consumed all year round and is very attractive to foreign visitors.
The recipe can be found here

The last three MWIA centennial recipes come from Italy and Russia
1. Spaghetti with capers and olives from Italy
You can download the recipe here
2. Cappellaci di Zucca (Ferrarian Pumpkin Big Hats)
The food of the Este Dukes in Ferrara. This refined dish – a symbol of the city of Ferrara – has origin in the Renaissance, at the court of Duke Alfonso of Este. The first written evidence which refers to the recipe, goes back to 1584 a creation of Giovan Battista Rossetti, chef of the Este Court.
The name derives from the form of the typical straw hats worn by Ferrarian farmers.
You can download the recipe here
3. Russian Cheese Pancakes (Syrniki)
This traditional fried treat has been a special in Russia and Eastern Europe for centuries. Simple ingredients made it widely popular in poor villages. When Leo Tolstoy became a vegetarian, in his ascetic quest for the good life, Syrniki was one of his favorite foods.
The recipe can be found here