BUSKAID

Among the difficult environments of the neighborhoods of Soweto, one of the poorest regions in South Africa, is an ensemble of 28 young people with talent and love for classical music.

The Buskaid string assembly is considered a rough diamond that gradually develops its true brilliance and potential.

They have performed alongside important orchestras such as the "Soul" of France, and have played for leading figures such as Queen Elizabeth II of England and the First Lady of the United States, Michelle Obama.

The package helps the Soweto community get ahead by offering an alternative to , drugs and alcohol.

MY PERFECT DAY

Today is my perfect day.
I'm in my village, San Agustin del  Pozo, with my cousins and friends riding our bikes.
It's summer and it's a sunny and hot day.
This night we will go to a party in the main square of the village.... I'm willing to.
We are riding across the village streets and aroud us there are: a lot of children playing, mums talking and so many hauses

MY RECIPE FROM MEXICO

COCHINITAS PIBILI

INGREDIENTS:

• 1 Kg of whole pork loin.
• 1 medium white onion and 2 red onions.
• Dehydrated habanero peppers .
• Juice of a large orange, juice of a lime and juice of a lemon.
• 80 gr. pulp or achiote paste.
• 50 ml. extra virgin olive oil.
• A couple of tablespoons of white wine vinegar.
• Pinch of oregano and ground cumin.
• Salt and freshly ground black pepper.

PREPARATION:

1. We begin with the preparation of the macerate with achiote, since we must marinate the meat and leave it to marinate for a while.
2. In a large cup or bowl we are adding orange juice, the lime juice, a pinch of cumin, chopped dried oregano, 50 ml of extra virgin olive oil and a couple of tablespoons of vinegar. Finally we add 80 gr of annatto pulp.
3. We stir with a spoon / fork at first. Then we transfer it to a blender glass and crush until we get a sauce with a homogeneous texture and a little thick.
4. Season the meat to taste and place it on aluminum foil in a baking tray.
5. Add the julienned white onion and pour the achiote sauce over it. We try to keep the meat completely impregnated. Ideally, it should be macerated for at least 12 hours stored in the fridge. If you are in a hurry at least one hour is necessary.

PRESENTATION:

1. Mix all the ingredients and reserve until plating.
2. When the oven time is over, remove the "papillote" and open it with care not to burn.
3. You will see the meat has acquired the color and flavor of the annatto marinade. With the help of a sharp knife, first cut into thick slices.
4. Then we crumble them with 
5. Add the lemon juice, a pinch of salt, crumble them with your hands ,is so that we are left in small strips similar to when we prepare the Cuban old clothes.
6. In a wide tray, place the meat or cochinita and pour over the achiote sauce that we had left over.
7. We mix so that the loin takes all the flavor. Add the onion marinade on top.
8. We serve at the table, also placing as decoration the half purple onion, cut into julienne strips.