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