International Cooking Classroom

When: Saturday October 11th
When: Preparations start at 4:00pm and we will eat at 7:00pm
Where: Kitchen in Sepam
Price: Adults \1000, Children (up to junior high) \500
<Menu>
1.Braised Fish (Cote d'Ivoir style fish)
2.Magluba (Rice dish from Jordan)
3.Saleek Cook (Mixed rice dish from Saudi Arabia)
4.Turkish Cokma (Dessert)
5.Local Bread (Banana Sweet)
6.Sweet Potato Dango, Shishkebab, Fried Rice (Chinese Full-course)
7.Crab and Egg Soup (Japan)

This event usually attracts more than 50 participants, but this year there were 45 participants, and everyone had a fun time.

The Turkish dessert, Cokma, required some fermentation, so the preparationsstarted at about 2 o'clock. I wanted to give a best husband prize to Taha,for his skill in the kitchen and his speedy clean-up. John's "Local Bread"from Malawi was certainly one of the most interesting dishes this year; hestrained bananas, mixed them with baking soda and flour, and steamed them.He wanted to show us that it was possible to make a really interesting dishfrom cheap materials. All of the guests seem to have enjoyed a realinternational exchange through the food, saying " Sometimes there are foodsthat are a bit hard for the Japanese pallate, but all of the foods thisyear were very easy to eat".

Thanks for the wonderful food. I'm already looking forward to next year!