Halifax Supper Club, African Heritage Month, Feb. 2017

I guess we’re establishing a tradition, as we made the same dishes that we made last year for African Heritage Month:

Jollof Rice, which is a popular dish, in one form or another, right across West Africa.

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We made two versions, one with tofu and one with chicken.  We served it with roasted squash.

For dessert, Akwadu, a baked banana dish topped with coconut.  We served ours with whipped coconut cream.

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Cooking together

Cleaning up & taking out the compost (we always have a lot, from prepping all those fresh vegetables)

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