Hi Ikamvanites!
We are two students from Metropol University College in Copenhagen, Denmark, studying a degree in Global Nutrition and Health. Currently we are based in the beautiful Mother City soaking up the summer sun and doing an internship at IkamvaYouth (IY).
For our internship our idea was to teach a series of cooking classes to a group of 15 students at the Nyanga branch to promote health, educational skills and cultural awareness. To our delight IY liked the idea and said that we could join their team for 3 months. How lucky are we?!
Our aim is to explore ideas around culture and food. Some of the questions we asked ourselves were – What is culture? What constitutes as a ‘meal’ in different cultures? Is it meat and potatoes with some veg on the side or is it an open sandwich with a root vegetable topping or some hering? What utensils do different cultures use to eat a meal with – hands, forks, chopsticks, spoons? How is food presented and how does it stimulate the tastebuds visually? Most importantly – how can we push our own boundaries and develop tastes for new and unfamiliar foods?
The idea is to expose students to unfamiliar ingredients as well as showcase how plant-based foods can be used to prepare a variety of imaginative and tasty dishes. On the one hand we are using ingredients that are not always easily available and on the other hand we want to explore how students can enjoy and introduce fresh and healthy, yet affordable foods into their daily diet.
However, at the heart of any cooking classes should be fun and laughter, and this is exactly what we got up to this weekend for our first proper cooking class.
On the menu was fast-food. We made Danish smørrebrød which is a traditional open sandwich, enjoyed by the Danes at lunchtime. We also got our hands stuck into whipping up and rolling some Japanese inspired veggie sushi.
Between the two countries, Denmark and Japan, Denmark came out on top and the students loved the Danish rye bread and toppings. The sushi however received mixed reviews. Some people were close to vomitting, no jokes 🙂 Oh the DRAMA! It was awesome!
Let’s face it – learning to aquire the taste for the fishy sea vegetable, nori, can take a bit longer than just one afternoon. And then there is the wasabi – the green stuff!! Love it or hate, we had great fun and were all pros at eating with chopsticks by the end of the class.
Check out the pics below! The students simply inspired us with their commitment to the task at hand!
One more thing peeps…
We are planning a Yoga & Lunch Charity Event in the Park and YOU are invited!
We are hoping to raise R5000. All proceeds will go towards the IY cooking classes.
Like us on facebook: Yoga & Lunch Charity Event in the Park and read the ‘ABOUT’ section for more info OR email us at yogaluncheoncharityevent@gmail.com.
AND please show your support and join us for some socialising and feasting on 17 March 2013. The lunch will be prepared by the students. Our first catering event!!
P.S. Any donations are always welcome and would be much appreciated!
Bye for now 🙂
Jepser & Sharline
Lloyd Lungu