If your organization decides to book a
"Jews of Africa" presentation that
includes an African dinner, you can have a menu
that consists of foods that Jews eat regularly in Africa. Currently,
the menu for "The Jews of Africa"
dinner consists of:
- Appetizer/Bread: Chapati
- Main course: Groundnut soup
Rice, yams, plantains (matoke), cassava (Ghana
- Beverage: Boiled milk (Uganda)
- Dessert: Mandaz
(Uganda), Pineapple, mangos, papaya (Ghana
If the participants are willing, they will eat as many Africans do, communally and without
silverware yes, with our hands.
For an explanation of and recipes for the
above foods click on the links above.
For more information e-mail:
Jay Sand JayPSand@yahoo.com