From Guest Blogger Cara Oslager, Brainfood Program Intern...
Here at Brainfood (in our Kitchen All Stars classes), we have been travelling the world and going to a different country each class! For the rest of the school year, Brainfood Kitchen All Stars students will be learning how to cook foods from all over the globe. So far, we have travelled to Greece, Jamaica, and Ethiopia and we are looking forward to continuing our travels after the students get back from Spring Break.
While “in” Greece, we were able to make a delicious meal consisting of Keftedes (Greek meatballs) with a cucumber dipping sauce, Kolokythokeftedes (zucchini and feta fritters), Spanakopita, and Baklava. Yum! Everything came out wonderfully as usual and luckily, there were no issues when it came to layering the delicate, buttery phyllo dough for the Spanakopita and Baklava.
Next we took a “flight” to warm, sunny Jamaica. Here, we learned about Jamaica’s culture while making the well- known Coco Bread, spicy Curry Shrimp with Rice and Peas, and Jerk Chicken and Potato Skewers. The students were very excited about the Coco Bread, as this was something they had eaten and loved previously.
We ended our adventure before Spring Break "in" Ethiopia. Culturally, this was the most different from America. We made Amhari (vegetable stew), Doro Wat (a chicken dish), and Gomen (spicy stewed collards served with cottage cheese) all served atop Injera (the native bread in Ethiopia)! Students seemed a bit uneasy as we were about to dig into the dishes with just our hands, using the injera to help scoop up the food. The uneasiness disappeared after their first bites and we ended class on a great note!
I can’t wait to see where we travel to next!