By Jane Zhang
Last Saturday night, I sneaked into the West African Cuisine class in McCulloch International Residence, taught by the lovely Baaba. I thought I stumbled into food heaven. I looked inside their trash can, and I have to say, I was impressed—plantain peels, burnt rice, yam skins. Baaba, who is from Ghana, though has lived in the U.S. for a while, was teaching peers to make spinach stew.
Spinach stew consists of a primary ingredient that, excuse my ignorance, I had never heard of before: palm oil. Palm oil is actually widely used for cooking in West Africa, Southeast Asia, and Brazil. For cooking enthusiasts, the rest of the ingredients were bouillon cubes, tomato paste, diced onions, diced green pepper, diced garlic, and smoked turkey.
While the stew was simmering, students in the class patiently peeled plantains and yams using knives. The plantains and yams were cooked in water and salt.
Then, mushrooms and spinach were heated in a pot before combining with the rest of the stew.
Other students opened containers, happy to discover that the leftovers smelled just as good. I had never seen so much food in a dorm kitchen at Dartmouth before. My mouth was watering from just looking at all of the food scattered throughout the kitchen. Such a gluttonous person as me really shouldn’t be covering food events.
Overall, it was a wonderfully lighthearted atmosphere. We drank Malta Goya, though I wasn’t such a big fan of the syrupy texture. Unfortunately, I had to leave before the food was ready, but I’m sure everyone who stuck around got to eat several helpings and go home with new recipes and plenty of leftovers!
