In lunch cookery students decided to further observe Black History Month by honing in on their cooking skills and exploring new dishes native to both West and South Africa. Jollof Rice, a one pot rice dish native to West Africa, was prepared using fried vegetables; peppers , onions , garlic and tomatoes, stock was then added to create the sauce and spices then followed to include flavour. Rice was added to the tomato mix and allowed to simmer until it was finished. The outcome was delicious!
Malva was prepared by mixing flour , sugar , baking powder, bicarbonate soda, salt , eggs , jam and butter. It was then baked until light and fluffy. Once baked a sauce containing evaporated milk , sugar , and vanilla essence was added on top of the warm sponge which was then absorbed and ready to be eaten. Yum!
