Colony to nationhood or ‘C2N’, is an integrated assignment where 28 students are divided into seven groups of four, and each group is assigned a country. The end of result of each presentation is the entire portable will be transformed from an average classroom to snapshot of the country and it’s culture. The presentation is an hour to an hour and twenty minutes, and each group provides a meal traditional to their country along with some form of entertainment. There is no set structure or design, so there is lots of space for creativity. With an enormous amount of effort, optimism, staples, paint, and maybe a few tears, each group produced something amazing.
Cambodia
Cambodian Fish Amok
Ingredients:
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Directions:
Make a banana leaf basket. Chop lemongrass, turmeric, and galangal. Add to chopped red chilli and red onion garlic & kaffir lime. Add peanuts and coconut cream. Mix in blender until very smooth. This is the kreung. Chop 'noni' leaf and fish. Heat pan, add oil and then kreung. Add star anise to pan. Season with salt & add a spoonful of coconut milk. Add the fish. Stir and let simmer. Beat egg and add to pan. Add 'noni' leaf. Add mixture to banana leaf bowl. Cover with more beaten egg. Steam for around 10 minutes. |
Philippines
Chicken Adobo
Ingredients:
Directions: Marinade chicken in the mixture for 2 to 12 hours. Simmer under low heat until chicken is cooked and sauce has thickened. If the sauce is not thickening add corn starch Add butter to taste |
Biko
Ingredients:
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El Salvador
Casamiento
Ingredients:
Directions: Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2 or 3 minutes, or until cooked through. Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through. Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot. |
Horchata
Ingredients:
Directions: Soak the rice overnight in 3 cups of the water. Add the rice, soaking water and cinnamon to a blender and puree until smooth, 2-3 minutes. Strain into a pitcher through a fine-meshed sieve or several layers of cheesecloth. There should be no grit or large particles in the liquid. Stir in the remaining 3 cups water, sugar and vanilla. Adjust sugar to taste and serve well chilled. |
Kenya
Kenyan Githeri
Ingredients:
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Directions:
Cut the corn kernels from the cobs and set aside. Heat the vegetable oil in a large pot and sauté the onions and garlic over medium heat until they are lightly cooked, about 3 minutes or so. Add the curry powder and cook for another minute or so. Add the kale and reduce the heat to low. Cook, stirring with a wooden spoon until the kale softens, about 10 minutes or so. Add the tomatoes, corn and beans and simmer another 10 minutes or so. Add the reserved tomato juice and continue cooking until heated through. Season to your taste with salt and pepper then serve and share! Freestyle variation > Feel free to personalize your githeri by adding a few teaspoons of your favorite dried herb such as oregano, thyme or sage. |
Morroco
Halwa dyal Makina
Ingredients:
By hand or with a mixer, beat the eggs, sugar and oil until thick. Beat in the vanilla (or zest) and salt, and stir in the corn flour until smooth. Mix in enough flour to form a somewhat stiff but pliable dough. Line two large baking trays with parchment paper. Preheat your oven to 350 F (180 C). Bake the cookies, one pan at a time, for about 15 minutes, or until lightly colored. Carefully transfer the parchment paper with cookies to a rack to cool. Melt and temper the chocolate In a bowl set over a hot water bath, or in a small bowl in the microwave at half power, gently melt about two-thirds of the chocolate. Continue heating the chocolate, stirring frequently, until it's very warm to the touch, about 114 to 116 F (46 to 48 C). Remove from the heat and stir in the remaining chocolate until smooth and cool. Very briefly heat the melted chocolate again, to return it to a temperature of about 88 or 89 F (31 C). Immediately dip the ends of the cookies in the tempered chocolate. |
Moroccan Mint Tea
Ingredients:
Directions: Put tea in teapot and pour in 1 cup boiling water, then swirl gently to warm pot and rinse tea. Strain out and discard water, reserving tea leaves in pot. Add remaining 4 cups boiling water to tea and let steep 2 minutes. Stir in sugar (to taste) and mint sprigs and steep 3 to 4 minutes more. Serve in small heatproof glasses. |
Haiti
Haitian Legume
Ingredients:
Directions: Prepare the vegetables: To accelerate and facilitate the cooking, cut all the vegetables into small pieces except for the carrots. Put two tablespoons of cooking oil in a large pot over medium-low heat. (You don’t want to cook meat, but rather sweat it.) Place the marinated pieces of meat in a pot, cover and cook over low heat, about 20 minutes or until the water in the meat has evaporated. When the water is almost evaporated, the meat is ready to be brown. Brown it with tomato paste over medium heat. Be careful not to overcook; the goal here is just to give it some colour and make it more appetizing to the eye. When browned, add 2 cups of water, 1 chicken stock cube and simmer 5 minutes. If the vegetables are ready, add the vegetables to the meat. If vegetables are not ready, turn off the heat and set aside until the vegetables are ready. |
Dous Makos (Haitian Fudge)
Ingredients:
Directions: In a 3 quart non-stick pot, add all ingredients (except food coloring and cocoa power) and cook on medium heat until sugar dissolves while constantly stirring. Once sugar dissolves, raise heat to high and continue stirring for 20 - 25 min or until mix has a lava consistency. If you have a candy thermometer it will be around 115 °C. Remove the pot off the heat and continue stirring for another 10-15 min. The mix will start to lose its shinny color as it cools. OPTIONAL - If you want to make the signature stripes, take half the mix and separate the half into 2 containers. Add 2 drops of food coloring in the first and a 1/4 tsp of coca powder in the second. Mix the thoroughly. Place wax paper in the mini loaf pans and fill it with the mix. Allow the mix to cool and harden for about an hour. Remove the mix from the pan and slice vertically. Store in a cool place. |
Lebanon
Hummus
Ingredients:
Directions: Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley. |
Quinoa Tabbouleh
Ingredients:
Directions: Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over. |