Cooking with T'eff

After a lovely winter vacation, we are back in action! This week's group used t'eff flour to make pancakes. Emilyinthekitchen made an absolutely delish African stew: chickpeas and kale swimming in a sauce flavored with cumin, coriander, and cinnamon. I am waiting for the recipe...

Many students commented that the pancakes themselves were nothing special, but they went really well with the stew. I concur. And I think something really good is happening in our school's kitchen when kids prefer pancakes when they're served with a well-seasoned vegetable stew. 

No pictures this week but we should have plenty next week; in addition to serving the school an Australian millet crusted quiche, we're also going on a multi-faceted field trip to celebrate this unit.

Stay tuned!