We cooked Moroccan stew this week and the chefs learned how pungent spices can be when seared with onions and garlic. Many of us were wiping our eyes as the scent of cumin, coriander, garlic, onion, cayenne and cinnamon filled the kitchen. Everyone busily chopped onions and garlic, cut carrots, opened cans of tomatoes, squeezed a lemon and measured out water and quinoa. Once the ingredients were ready, the chefs took turns sautéing the stew. Volunteer Chris Hoyler added a loaf of crunchy, seedy bread and our meal was ready.

Reactions were mixed!

Photo 4 Teagan Sautees Spices

Three students didn’t like the stew, while two others did. Amari liked how the ingredients “collided together,” while Teagan found the meal “fiery and tart,” adding she liked how everyone worked together to get the meal on the table.

Photo 1 Amari And Teagan Open Tomatoes