RESEARCH:   

 

Introduction: 

- Method Of Cooking:

   ~ Steaming, shallow frying, roasting & boiling

- Learning Objectives:

1. Introduce the changing, turbulent histories of Morocco, Ethiopia, and Senegal, their geographies, cultural influences, and climate.
2. Discuss the importance of tagine, couscous, w’et, injera, thiebou jen, maafe, and fufu.
3. Introduce North, East, and West African culinary cultures, their diverse influences, and regional variations and dining etiquette.
4. Identify foods, dishes, and techniques that cross between countries.
5. Identify the foods, flavor foundations, seasoning devices, and favored cooking techniques of Morocco, Ethiopia, and Senegal.
6. Teach techniques and recipes for beloved, long-lived African dishes.  

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- Prior Knowledge: My prior knowledge is more extensive in regards to Africa, and not so much Latin America or Mexico.. my knowledge of Mexico is what they serve at Tex-Mex restaurants in the south.... My knowledge of Africa is more centralized to West Africa, specifically Nigeria where my best friend's family is from. 

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Background Info:

       Research:

- Western Africa is composed of multiple countries with a wide variety of people, but similar dishes, just variants of each other. This is something I will go over more so in my final project- but all West African dishes start from the same roots. 

       Method Of Cooking:

- Common dishes consist of jollof rice, suya style proteins, and lots of shallow frying (for cassava plants, friend plantains..)

     Dish/Method Variations:

- All over West Africa there are multiple ways to make all of the infamous dishes of the area, and over hundreds of years each country has fought over who's version is the best. For example, Jollof Rice in Senegal is 

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Recipes: 

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Plan Of Works: 

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Reflection: 

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Results/Lab Outcomes:

This week was very successful! The tapas menu was such a great change of pace for us & a nice skill to learn. 

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- Success Of Cooking Method: The cooking methods included baking, slow-cooking, deep frying, etc. 

- Sensory Results:

  - Taste: warm, comforting, moderate spice! 

  - Flavor: variety; all dishes had deep flavor- tomato based, hearty 

  - Texture: crunchy toasts, crispy yet soft potatoes, creamy paella 

  - Appearance: bright colors! 

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Evaluation Of Results: 

What worked well?

The paella dish worked the best cooking the rice in the oven & turning the pot every 5-7 minutes, to keep the rice from over-cooking in one spot. 

 

What did not work well?

Everything for the recipe went well overall. The biggest issue for us was balancing the amount of meat 

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Improvements to be made:

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Conclusions: 

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