Panla, in association with All For Africa (an organization promoting sustainable development in Africa) will host “A Taste of Africa” on Wednesday, November 30. A Taste of Africa brings together foodies, professionals,well-traveled arts & culture enthusiasts to partake in a stellar evening of fine dinning, music and networking.
Attendees will sample traditional African food like jollof rice, suya sliders, Moroccan chicken tagine, and fusion dishes like fish samosas. In addition to the food, this event will feature a performance by Sheba, a talented Ethopian singer. Dinner will be followed by a live DJ mix of Afrobeat, Afro-soul, Kwaito, soukous, makossa, and more.
A Taste of Africa will take place on Wednesday, November 30 at Le Souk Harem located at 510 Laguardia Place, between Bleecker and Houston streets in New York. Admission is $10 and buffet-style dinner will be available for an additional $18 ($15 with RSVP: to RSVP, please email firstname.lastname@example.org).
Panla is a catering company that caters to a broad range of business and private occasions such as weddings, anniversaries, new product launches, holiday parties and various sized galas. Panla makes food from various parts of the world including African inspired dishes. Panla is committed to serving our communities, promoting cooperation, building strong ties and friendship.
About All For Africa
All for Africa, a 501(c)3 organization, takes a collaborative approach to poverty reduction by working with the private sector to foster projects that generate economic and social benefits in the communities in which they are located – an organization promoting sustainable development models in Africa
About Jollof Rice
Jollof rice comes from The Gambia and Senegal but is now mostly eaten in Nigeria. There are many variations of Jollof rice. The most common basic ingredients are: rice, tomatoes and tomato paste, onion, salt, and red pepper. After that, almost any kind of meat, vegetable, or spice can be added.
The rice takes a characteristic red colour from the mixture. It can be served with cooked meat, chicken, fish, or vegetables separately on the plate or they can be stirred in at the end. It is often served with fried plantains and salad.
- Rinse three cups of rice in water and drain.
- Put the rice and about 6 cups (or about 1½ liters) of water into a pot and place on high heat. (Some people prefer to boil the water and add the rice to boiling water. This is fine, too.)
- If you are using fresh ingredients (the tomatoes and pepper), blend them until they are smooth in texture (you can also grind the onion with this mixture).
- Let the rice cook 10-15 minutes.
- Add either the tomato/pepper mixture or the tomato sauce and tomato paste. If you have not added the onion, you can slice or dice it now and add to the pot, depending on how large you like your onions.
- Add enough water to allow the rice to complete cooking (since you will not be draining the rice, it is better to add too little and check up on it often, than to add too much).
- If you have any meat broth from boiling any meat, you can add it to this as well. Otherwise, unless you are a vegetarian, I suggest adding about four Maggi cubes for taste.
- Add about two teaspoons of salt, and about ½ a teaspoon of dry red pepper (as the rice is cooking, or as you are eating the finished product, you can add more of either one of these so I really suggest starting out small, also useful if different people who will be dining have different tastes).
- Allow the rice to continue cooking until the rice is soft. If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer. (Also, some people prefer to bake it once they’ve added the ingredients…I suggest 350 degrees or so.)
- Once cooked, add more salt or pepper to it if you wish.