On Saturday we flew to Fiji. The night before I had to boil and peel 6 bags of sweet potatoes which kept me up til passed 12, but it was worth the work and preparation for class. The children are really remembering and understanding the vocabulary and concepts we have been discussing each week in class… continent, country, island, culture, etc. And what I have been so pleased about is that when I ask my children to tell explain a certain term, they do not just regurgitate information, but instead express a concept in their own terms. This shows me that my kids are developing creative thinking skills and thinking independently which is a major accomplishment!
After reviewing, I introduced our culinary art recipe for the day… Sweet Potato and Banana Salad. The children sat on both sides of our long “table” (2 benches pushed together with a tablecloth on top) and I gave every 3-4 students a different job, “chop the onions”, “cut the potatoes”, “peel the bananas”, “crush the garlic”, “squeeze the lemons”…… “1,2,3- GO!”
All the children chopped, cut, peeled, crushed, and squeezed at once while I turned on our Australian Maori traditional music!
Afterwards, I brought over a small gas stove and we fried the garlic and curry powder in oil, mixed this in mayonnaise, and added this dressing to the other chopped things, mixed all together, and eventually enjoyed our weird Fijian concoction!
Spiced Sweet Potato and Banana Salad
5 sweet potato, cooked
4 ripe bananas
4 TBSP l lemon juice
2 tbsp vegetable oil
2 tsp curry powder
2 cloves garlic, crushed
1/2 cup mayonnaise
2 tbsp chopped spring onions
Cut the sweet potato. Slice the bananas and marinate in lemon juice. Heat the oil in a saucepan, and sauté the curry powder and garlic. Cool and mix with the mayonnaise to form a curry dressing. Combine the banana and sweet potato. Fold in the dressing and onions.