Cooking With Pathfinders!

Cooking classes are hosted every Thursday at Pathfinders. We are confident cooking classes help build a foundation for many essential life skills. Learning to cook helps build self-esteem, learn basic math skills, and develop a vocabulary. In addition, cooking together fosters stronger relationships among friends and families.

"Cooking is all about people. Food is like a universal language that really brings everyone together. No matter what culture, everywhere you go, people get together to eat." -- Mark Cook

Cooking Food List

Ghanian         Indian

Ethiopian       Morrocan

Nigerian 

Red-red

Red-red is a filling traditional dish that consists of cowpea beans boiled to make a broth, served with palm oil and soft, fried plantains. It is one of the Ghanaian dishes that doesn’t use a lot of spice because the main taste comes from the ingredients it’s served with – it can also be dished up with garri to make it even more hearty. Red-red is also a perfect choice for vegetarians as no animal products are used.

Boiled yam or plantain with Kontomire stew

One present feature in local Ghanaian food is the use of a variety of leaf vegetables and local herbs and spices. The highly nutritious Kontomire stew is made from boiled tender cocoyam leaves, salted fish, and boiled eggs, and goes perfectly with boiled yams, plantains and avocado.

Kelewele

Kelewele is a flavorful Ghanaian dish consisting of deep-fried plantain chunks that are usually combined with salt, ginger, and hot peppers. It is usually served as an accompaniment to bean stews or rice dishes, although kelewele is also often sold by numerous African street vendors as a dessert.


Some cooks like to add peanuts, cloves, nutmeg, or cinnamon to the mix in order to give kelewele an additional layer of flavor.

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