.Thai green curry was the dish I'd chosen to show my group of kids, plus teachers Madam Rose and Mr Mdachi
Our children love spicy food so it seemed a good choice and vegetables are cheap, plentiful and, as I explained to the kids, very good for you.
I also told them a little about the part of the world the dish originated from and where it is on the map.
OuMany of the ingredients we were cooking with, including the aubergines,sweet peppers and chillis ,came straight from the garden and the coconut milk was from coconuts grown on the trees on our school plot.
It's great to know if you run out of something the kids can pop down to the garden to pick a bit more!
Mariam and Madam Rose showed me the traditional way of turning coconuts into fresh, creamy milk by grating, sieving and squeezing the the coconut flesh.
Meanwhile, other kids were washing, peeling and chopping vegetables
- ginger, carrots, sweet potatoes, peppers, aubergines and courgettes, Improvisation is key, as not all ingredients were available, but we managed with enough spices to get an authentic flavour.
- ginger, carrots, sweet potatoes, peppers, aubergines and courgettes, Improvisation is key, as not all ingredients were available, but we managed with enough spices to get an authentic flavour.
Mercy took charge of the coconut rice accompaniment, while Rukia kept an eye on the cooking curry while the others cleaned up the kitchen ready for service.
Our rich and creamy curry turned out a treat, and, I am pleased to say, went down a treat!
Please help us to build a brighter future
Bright young peoplel so keen to learn, need a secondary school to ensure they will have the chance to finish their schooling.
We must have our Happy House secondary school finished, furnished, staffed and resourced by January, 2016, when the new school year begins.
To achieve this we need a total of £25,000.
If you can help in anyway please donate via http://campaign.justgiving.com/charity/childrenofwatamu/brightfuture
