CARIBBEAN AFRICAN CULTURAL DAY
20th March 2004
Clark University
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CARIBBEAN AFRICAN CULTURAL DAY (MARCH 20th 04)
The First Annual Caribbean African Cultural Day was hosted by the Caribbean African Students Association of Clark University. The aim of the one-day celebration was to bring together Clark students, professors, representatives of the Consortium community as well as the wider Worcester community to discuss issues specific to Africa and the Caribbean in three main domains: culture, politics and the wider community.

The event organized in conjunction with the African Support Group of Clark University (affiliated to Graduate students at Clark) was held on 20^th, March 2004 and the proceeds from the celebration benefited Mashingia High School in Tanzania, Africa. The event showcased African and Caribbean’s rich cultures, with an evening of cultural food accompanied by a live band. Following the dinner was a dance party with music from the Caribbean and Africa. pictures from the event

Entertainment: PanNeubean Steel Band (website)
Entertainment: Atape Band

MENU DISHES

SENEGAL

Dish: Couscous and Yassa Poulet
Ingredients
Couscous: maize (from Morocco) and mixed vegetables
Sauce Yassa poulet:  chicken legs, onions, pepper, French mustard, maggi (spice) from Senegal, vegetable oil
Best Eaten: lunch or diner

Prepared by: Solange Bandiaky

NIGERIA

Dish: Moymoy
Ingredients: Bean (black eye, red), red pepper, small hot pepper, tomatoes, onions, boiled eggs, sardine or corn beef, vegetable oil.
Best eaten: for lunch or diner

Prepared by: Fumi Thonteh

GHANA

1.Dish: Kelewele
Ingredients: plantain, pepper, ginger, oil, salt,
Best Eaten: side dish (can go with rice)

Prepared by: Naa Kofiosowa

2.Dish: Plain Fried Plantain
Ingredients: Salt, adobo seasoning, oil
Best Eaten: Side Dish

Prepared by: Illona Wayo

TRINIDAD AND TOBAGO

Dish: Curried Goat and Dumplings
Ingredient: Curried Goat (Goat, curry, onion, garlic, oil, blend of seasonings)  Dumplings (flour,  water, salt)
Best Eaten: As a main course meal for lunch or dinner

Prepared by : Nicole Bissessar and Dimsoy Cruickshank

BARBADOS

Dish: Fish Cakes
Ingedient: Salted cod-fish, onion, flour, baking soda, oil, seasoned salt and other blends of seasons
Best Eaten: As an appetizer and eaten with Bakes

Prepared by: Nicole Alleyne

JAMAICA

Dish: Jerk Chicken
Ingredient : Chicken, jerk seasoning (blend of spicy Jamaican seasonings)
Best Eaten: Anytime

Prepared by: Nicole Ming and Suzette Gayle

ETHIOPIA (Sehin Teffera)