In the classroom this week we read Oge Mora’s book Thank You, Omu! about a grandmother who generously shares her thick red stew with all the people in her community. We learned that in West African cuisine, a base of tomatoes, onions, and peppers is frequently paired with spices and herbs like ginger and thyme.
In the kitchen we made a vegan, Nigerian-style version of Jollof rice by making a thick red stew of our own. We did not use the traditional Scotch bonnet pepper, but the dish is still piquant with the help of African curry powder. To complement the savory heat of the Jollof rice, the first grade chefs made a simple slaw that is commonly served as a side dish in Nigeria with shredded cabbage, grated carrots, freshly squeezed lemon juice, and a dollop of mayonnaise. Some of us at the rice and the salad separately, while others mixed the rice and the salad all together!
