new icn messageflickr-free-ic3d pan white
View allAll Photos Tagged touchofafrica

Peeling 50 pounds of potatoes, Jewelle Lewis (on the right) is originally from Liberia. This is her second year helping out with the cooking for Touch of Africa. She's also in working on the fried rice. Nnenna Okoye from Anambra State in Nigeria, the second Public Relations Officer of the ASA, is chopping LOTS of onions, which are used in almost every dish.

Penn State juniors Brenda Akinnagbe, right, and Ian Bower proceed through a buffet line featuring many authentic African foods during the dinner portion of Touch of Africa, a celebration of African culture and heritage by Pennn State students, faculty and staff and members of the the Centre County African community. The event was held on Saturday, Feb. 27, in the Bryce Jordan Center.

Dancers of Penn State's African Student Association perform on stage at Touch of Africa in the Bryce Jordan Center on Saturday, Feb. 27. The yearly event is a gathering and celebration of African unity and culture. It was organized by University Park's African Student Association, and featured a wide range of African food, attire and performance art.

It takes a lot of egusi for 400 people

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.

It's impossible to have too many plantains. . .

1 3 4 5 6 7 8 9