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Members of the Penn State and central Pennsylvania African communities dine during Touch of Africa on Saturday, Feb. 27. The event is held each year by the African Student Association, and took place in the Bryce Jordan Center for first time. Features of the evening included authentic African foods, fashion and performance art.
Chicken marinates in a mixture of onion, curry powder, lemon, ginger, garlic, salt, maggi cubes and mustard. Gertrude Gaba contributed this recipe she learned from a friend from Senegal.
Ajab is from Younde in southwest Cameroon. A junior in bio-behavioral health, this is her third year helping with Touch of Africa. She is preparing potatoes for the meat pie, but will also be working on the puff-puff, making the dough from water, flour, yeast, sugar, salt, and nutmeg. Everyone agreed that puff-puff was the only recipe where you need to measure ingredients. Everything else you can just guage by intuition.