In the classroom this week the first graders read Thank you, Omu! by Oge Mora. We could practically taste Omu’s thick red stew that she cooked all day long after looking at Mora’s beautiful collage illustrations, so of course we had to make our own stew in the kitchen classroom.
Jollof rice is made in several West African countries and is often served with meat. We made a vegan version with coconut oil, onions, and a vibrant mixture of tomatoes and bell peppers cooked down with garlic, ginger, thyme, and a mildly spicy African curry blend. The first graders made a quick Nigerian coleslaw with cabbage, carrots, and mayonnaise—the cool crunchiness of the slaw perfectly complemented the heat of the jollof rice. Several students had fourths. They have learned to work together so well this year, and we look forward to one final class, dessert, next week!
