Oct 01, 2023  
SFCC Catalog 2021-2022 
SFCC Catalog 2021-2022 [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

CULA 223L - African Cuisine

Credits: 1

An exploration of the cuisines of the African continent. Traditional and contemporary recipes are covered, from the cous cous of Morocco, the savory stews of the eastern plains and the sophisticated cuisine of Senegal to the creolized foods of Mauritius and the Seychelles and the Afrikaner barbecues of South Africa.

Offered: Occasionally.
Two lab hours.

Add to Portfolio (opens a new window)