African Cooking - Vegan Jollof Rice and Curry Chicken Stew

In the 50s most Africans were vegan, not by choice but because meat was not affordable. Using exotic herbs and spices from the rain forests and adopted spice blends like herbes de Provence, women made the food so tasty there was no real desire to add meat. Today, in Africa and here in the United States, there is a growing trend of veganism as a lifestyle. Learn how a dish is traditionally made and then learn how to adapt it to include meat, fish, chicken, and wild game, if desired. Stories will be told as the dish is made during class. This course is mostly a demonstration course with some interactive cooking.