Dinner with Ishmael

Dinner with Ishmael:
Have you ever wondered what a meal is in Sierra Leone tastes like? We found out!
Sunday, August 2, POP Club members learned to cook an authentic African meal. (See recipes below.) We cooked from 3:30 - 5:00. Mary Woolens and her daughter Jamison taught us how to cook.
Ishmael authenticates our meal:


Meraldi and her sister:
Alex working hard...
Annabelle learns to use a knife.

Annette and Valeria don't need to use a knife!

Yolanda and Yesenia peel mango:

Sarah, Annabelle's guest from CA:


In the kitchen:

While dinner was cooking, we painted still life pictures of the ingredients we used.



Finally, we ate with Ishmael. During dinner, Ishmael shared stories of his past life and passions of his current life.

This event was sponsored, so all of the money paid by students went to support Schools for Salone.

RECIPES:

West African Peanut Soup with Chicken
Ingredients:
3/4 cup roasted and shelled peanuts
2 T peanut or neutral oil, like grapeseed or corn
1 med red or white onion, chopped
1 T minced fresh ginger
1 T minced garlic
1/2 pound skinless, boneless chicken (2 thighs or breasts) cut into chunks
Pinch of cayenne
Salt and Pepper
6 Cups stock or water
2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
8 plum tomatoes, cored and halved (canned are fine, drain and reserve liquid for a different use)
1/2 pound collards or kale, washed and cut into wide ribbons
1/4 - 1/2 cup peanut butter, chunky or smooth

Directions:
1. Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
2. Put oil in a deep skillet or medium saucepan over med heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until the onion is soft, 3-5 minutes. Add chicken and continue cooking for another 3-4 mintes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
3. Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to med-low so the soup bubbled gently. Stir in tomatoes and collards, then cook, stirring occasionally, until the chicken is cooked through, about 15 minutes.
4. Stir in 1/4 cup peanut butter. Taste and adjust seasonings as needed. Serve, garnishing with remaining peanuts.

Yield: 4-6 servings.

Spicy Okra and Turnip Greens
Ingredients:
6 1/2 cups turnip or collard greens
12 okra
1 med onion, chopped
3-4 T pine nuts, toasted
2 T vegetable oil
3 red scotch bonnet chilies, seeded and finely chopped
1/4 cup water
1/4 tsp salt

Directions:
1. Remove the stems from the greens and cut into approximately 2" slices.
2. Remove the ends from the okra and cut crosswise into halves.
3. In a large metal casserole, cook the onions and pine nuts in oil over medium heat for about 5 minutes.
4. Add the greens and okra along with all the remaining ingredients. Cover and simmer until the greens are tender (about 15 minutes). Squeeze some fresh lemon juice on prior to serving if desired.

Banana Pancakes ~ **** very good!
Ingredients:
3 ripe bananas, mashed
1 1/3 cup rice flour
2 T sugar
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp salt
1 tsp groundnut oil
1 med egg, beaten with water

Directions:
1. Mix the banana with all the dry ingredients in a bowl.
2. Add the remaining ingredients and mix thoroughly.
3. Add enough water to make a thick batter.
4. Add a little butter to a hot frying pan and add a ladle of the batter. Tip the pan to cover the pancake mix and fry until the pancake sets on on side.
5. Turn over and cook on the other side. Set aside in a warm oven and continue until al lthe batter has been cooked. Then, serve. Powdered sugar and fresh fruit (mango) are nice accompaniments.