The Food

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 (Uganda)
• Main course: Groundnut soup (Ghana)
• Sides/Starches: Rice, yams, plantains (matoke), cassava (Ghana and Uganda)
• Beverage: Boiled milk (Uganda)
• Dessert: Mandaz (Uganda), Pineapple, mangos, papaya (Ghana and Uganda)

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.