Day 6: Simmering & Boiling (Africa)

OBJECTIVE

This lesson explores the technique of boiling through ingredients indigenous to Africa.

SKILLS & TECHNIQUES ADDRESSED

Boiling

MODELING/ DEMONSTRATION

Each student prepares:

• Harira: Lamb and Vegetable Soup (North Africa; page 520)

• Akoho sy Voanio: Chicken in Coconut Milk (South Africa; page 530)

• Mchuzi wa Biringani: Eggplant Curry (Eastern Africa; page 532)

• Boiled Plantains (page 533) 

• Yellow Rice with Raisins: (South Africa; page 540)

• Irio: Simmered vegetables (Eastern Africa; page 542)

Read:

• Chapter 11: Pages: 501-512 (Africa)

Glossary/Notes

Tumeric

Red Lentils

Preserved Lemon

Dried Currants

Dates

Egusi

Cooking Methods/Techniques

Grilling

Pan-Frying

Instructor Notes: