Culture on the Plate
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Two sessions. A lecture on the food traditions of West Africa, the Caribbean, Haiti, and Afro-Hispanic cultures, and the nutrition inside them. Then a cooking lab: curry chicken and peppers.
Diaspora, heritage, and the nutritional strength inside traditional food. The full presentation.
A pan sauce, thickened with chickpea flour instead of a roux.
Both presentations, the recipe card and the ingredient order form from Module 5, free to view and download.
Teaching your own class? These are yours to use.
