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Ethnic Food Studies at WCHS

As part of Wheeler County High School’s Ethnic Studies class, students have been digging into the culture of the different ethnic groups that have contributed to what it means to 'be an American.' As part of this exploration, students have researched dishes favored by different ethnic groups and connected them with modern American cuisine.

In the Native American unit, students explored and made a 'Corn Drink,' grape dumplings, Seminole cookies, hominy, venison, squirrel stew, fry bread, corn gravy, 3-sisters stew, and Native American pudding. Students found recipes from primary sources, including a book of recipes from the Muskogee nation. As part of the African American unit, students explored the cuisine of Africa. Students made Ghanaian Nkatenkwan (Peanut and Chicken Soup), FuFu, Juneteenth Tea Cakes, Milk Tart, hand pies with lentils, Nyama China (Kenyan grilled meat), Asun (Spicy Roasted Goat), cabbage cooked in an African style, and Biltong. They were also blessed with some Nigerian snacks by Mrs. Copeland, including Chin-Chin, shortcakes, some chicken stew, and some Nigerian bread. Mrs. Copeland also presented relevant cultural knowledge for the students, allowing them to play a Nigerian board game and see traditional Nigerian clothing.

The Spicy Goat and Nigerian bread were fan favorites. “It has been wonderful to see the students start to make connections in our food studies, including a study of how Creole cooking is a blending of different cultures, and how our beloved Southern home cooking has been influenced by Native Americans and African culture, said Mr. Pope, Ethnics Studies Teacher. “Students are poised to explore Asian, Hispanic, and European influences as we finish out the semester.”

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