In the classroom this week we read Sankofa: A Culinary Story of Resilience and Belonging about a Ghanaian American child named Kofi who learns more about his family’s culture when he participates in a school potluck. At the back of the book, there is a recipe for jollof rice, a West African rice dish that is vivid in both color and flavor.
In the kitchen the first grade chefs made a vegan version of jollof rice with a side of coleslaw. They blended tomatoes and bell peppers, grated ginger and measured curry, shredded cabbage and grated carrots. Our meal was hot and spiced as well as cool and crunchy!
