Abuja Culinary School Trains Staff of European Union.

 

 

Abuja Culinary School recently had the honor of hosting a group of expatriate staff from the European Union. These individuals came to learn more about Nigerian cuisine and how to prepare some of the country’s most popular dishes.

They were treated to a culinary experience that they would not soon forget. This is the same professional chef experience we give to our students,

The EU staff had the opportunity to learn how to prepare a range of Nigerian dishes, from breakfast staples to hearty soups and stews.

One of the first dishes they learned to prepare was akara and pap, a popular breakfast food in Nigeria. Akara is a deep-fried bean cake, while pap is a corn-based porridge that is commonly eaten with Akara.

We left no stone unturned.

 

 

The EU staff learned how to prepare both of these dishes from scratch, from grinding the beans and corn to forming the akara and cooking the pap.

Next on the menu was egusi soup and garri, another popular Nigerian dish.

Egusi soup is a stew made from ground melon seeds and vegetables, while garri is a cassava-based food that is often eaten as a side dish with soups and stews.

The EU staff learned how to prepare both of these dishes, from soaking and grinding the melon seeds to cooking the garri.

 

 

Time for some Jollof Pasta.

The culinary adventure continued with Jollof pasta, a twist on the popular jollof rice dish that is a staple in many Nigerian households.

The EU staff learned how to prepare a flavorful tomato-based sauce that was mixed with pasta to create a tasty and satisfying meal.

Seafood okra was also on the menu, a dish that combines fresh seafood with okra and other vegetables to create a hearty and nutritious stew.

Finally, the EU staff learned how to make fish pepper soup, a spicy and aromatic soup that is commonly served in Nigeria.

 

 

Throughout the day, the EU staff were enthusiastic about learning and trying new things. They asked many questions and were eager to taste the dishes as they were prepared.

They were impressed by the variety of ingredients and flavors used in Nigerian cuisine and enjoyed learning about the cultural significance of each dish.

Can we have a taste now?

 

 

At the end of the day, the EU staff were proud of what they had accomplished.

They had learned how to prepare a range of Nigerian dishes and had enjoyed the experience of trying them for themselves.

They were grateful to the Abuja Culinary School for providing them with this unique opportunity.

Conclusion

The visit by the EU staff to Abuja Culinary School was a success. The EU staff were able to learn more about Nigerian cuisine and how to prepare some of the country’s most popular dishes.

They had a great time throughout the day and enjoyed trying out the different dishes.

This experience not only provided a cultural exchange opportunity but also a platform to showcase Nigerian culinary art to the world. If you are in Abuja or you know someone who is, and want to be part of this experience, feel free to reach us by via mail, a phone call, or on Instagram.