Blog

It’s been a few months since we trekked through West Africa, so it is time for our favorite tradition: the reunion. We have been doing this ever since our first expedition in 2010. An evening of re-creating local dishes we had on our journey, accompanied by stories of our favorite local heroes we’ve met along the way.

Suejin and Timothee cooking up briques and oeuf cocotte:

IMG_0006 IMG_0009

Adnan made an epic fufu — only a full day of cooking time! It was the dish that we featured in all of our brochures when we were forming the team, yet we only had one chance to eat it during the trip… but the power was out and the fufu could not be made.

IMG_0005

Punit and I made one of our favorite dishes: jollof rice. The first time we ate it was made by our home cook, Pearl, and we were blown away. We ordered it frequently after, but it was never as good as Pearl’s.

Maggi cubes (the magic ingredient to give jollof that kick of flavor):

maggi cubes

Tomato, onion, hot pepper goodness all blended up. Then add rice.

red sauceIMG_0011

Team effort:

IMG_0004 IMG_0008IMG_0007

Jollof Rice Recipe

adapted from Africanbite

4 generous portions

  • 2 cups long grain rice (eg Basmati)
  • 4 large tomatoes
  • 1 fresh habanero chilli pepper (it’s gonna be spicy!)
  • 1 large red onion
  • 2 large cloves of garlic, peeled
  • 70 grams of tomato paste
  • 1/2 yellow sweet pepper, diced
  • 1/2 red sweet pepper, diced
  • A handful of fresh green beans
  • 2 small Maggi cubes
  • Vegetable oil
  • Salt and pepper to taste.

Peel the onion and cut in half, and put in a pot together with the tomatoes, garlic cloves and fresh chilli pepper. Bring to a boil and cook until the skin of the tomatoes starts peeling.

Put the boiled tomatoes and other vegetables in a mixer with a little of the hot water from the pot and mix until you have a smooth sauce.

Pour the mixture into a large pot, add the tomato paste, chilli flakes, Maggi cubes and some more of the hot water from the first pot and bring to a boil. Then turn down the heat.

Add rice. Cook until the rice is done. You might have to add some more water, depending on what kind of rice you use.

You can steam the diced red/yellow peppers and the green beans. I always pan fry them quickly to get more flavor. Add to the pot once the rice is done cooking.

It’s ready to serve, enjoy!

Join the next expedition

Very soon Team Jolkona will prepare for our next expedition: Bangladesh and Burma this December. If you’re interested in learning more about the expedition and to see if you are a good match for our travel team, please email expedition@jolkona.org.

You can read all the posts from the Jolkona Team expedition in West Africa here.  

You can keep up with everything Jolkona by following us on FacebookTwitterPinterest and Instagram.

I’m not ashamed to admit it, my love language is food. Food is affection. Food is happiness. Food is love. Cook me a bowl of warm soup on a wintery day and I might love you forever. Likewise, if you’re someone important to me, I’ve probably already cooked you dinner (or at least I’m planning to). You can probably imagine, then, my unabashed glee when Jolkona initially drafted up our Corks & Forks fundraiser event. And as each decadent, mouth-watering detail has been finalized, my pangs of anticipation have risen to a steady crescendo. Much grumblings of stomachs later, the event is here!


Great food, a better world

Hosted at the delectable Blue Ribbon Cooking School, this Thursday October 4th Jolkona will be throwing a soiree of cooking classes, dinner, wine, hearty slaps on the back, and much jollity – and all in aid of making this world a better place.

Guests will be greeted with a beautiful selection of appetizers and beverages. During this time of mirth and mingling, attendees will select 4 of 5 different classes to attend. The cooking stations for the evening are as followed: (1) gnocchi (2) steak & salmon (3) crepes  (4) wine tasting (5) cocktail mixology.

And then – we get to eat it! And just in case that doesn’t sound tempting enough for you and you haven’t seen it already, here’s the menu:

The menu

Appetizers

Vegetarian Samosas with Traditional Indian Chutneys

Tostones topped with White Fish, Pineapple Salsa and Cilantro Infused Sour Cream

Thai Grilled Chicken Skewers with Honey-Peanut Coconut Glaze

Dinner

African Spiced Carrot, Orange and Parsnip Salad

Salmon en Courte with Creamy Spinach and Walla Walla Sweet Onion Sauce

Steak au Poivre with Brandied-Peppercorn Sauce

Homemade Gnocchi with Brown Butter Sage Sauce

Medley of Pike Place Market Style Grilled Vegetables

Dessert

Seasonal French Dessert Crepes

Blue Ribbon Coffee

Afterwards there will be a live fundraising auction. One of the stellar items up-for-grabs is a 5 night’s stay in the Fairmont Heritage Place in Whistler. There’s also a pair of K2 skis. Buy them both and that’s ¾ of your winter vacation covered!

The Kona Fund

The Kona fund has a special place in our hearts. Why? – because it’s really the cornerstone of our Foundation. Through it we offset all our operating costs, which then allows us to allocate 100% of your donation to your chosen project. All the evening’s proceeds will go to the Kona fund.

NextGen Tickets are $100 and General Tickets are $120.

VIP Tickets are $175.

Make (and eat) great food; make the world a better place. Come to Corks & Forks! Miss it, miss out.

Follow us on FacebookTwitter, and Pinterest and keep up to date with all we’re doing and the impact you are making.

GET INVOLVED!