One of the challenges I commonly hear from parents is how hard it is to get kids to try new foods. We're certainly not immune from this challenge at The Breakfast Project, but we were excited this week when so many students who initially said they did not like spices tasted the shakshuka we made and asked for seconds. I think couscous helps, as it's so fun to look at and to eat, and the natural sweetness that comes from caramelized peppers and onions doesn't hurt either!
We talked about the African continent and how American culture tends to lump all these varied countries, each with their own cuisine, languages, and culture, into one singular idea. It was helpful to have the stark flavor contrast between the uji we made from Kenya (pale, creamy, and coconut-y) and the shakshuka from North Africa (bright, deep, and spicy) to aid our discussion. I always wish there was more time to go deeper into bridging food and larger questions the kids have about the world and welcome your ideas on how we can do that better next year.