Description
Review principles around cultures, customs and foods for African, Asian and Latino/Hispanic cuisines. Practice with new ingredients and techniques and create great recipes including Lamb Tagine with Prunes and Dates, Ras el Hanout, Nigerian Chicken Pepper Soup, Pepper Soup Blend, Misir Wat, Niter Kibbeh, Berbere, Cape Malay Seafood Curry and Cape Malay Curry Powder. .
This in-person programming will be held as part of Health meets Food: The Culinary Medicine Conference held in-person at the Prince Georges Community College.
There will be no virtual option for this module.
