Panla’s “A Taste of Africa Event Series” started as a way to bring people from all walks of life together. The idea was to bring people from various parts of the world together and celebrate pan-African culture with food, wine, music, and great entertainment while raising funds and highlighting organizations that support change and development in various parts of the world.
The food served at the event includes missir wett from Ethiopia, samosas from Kenya, jollof rice from Gambia, bobotie from South Africa, egusi soup from Nigeria and more. It is a place where everyone comes together with friends to have a good time.
Jollof rice is mainly eaten in West Africa and has truly now become an international dish. Different countries interpret it in their own way; spices and composition vary slightly, and some of the ingredients you find include thyme, ginger, bell peppers, onions, bay leaf, and curry powder. Some people like to make the rice slightly mushy, while others prefer drier grains.
Some other ingredients and dishes you find in an African kitchen include injera, a spongy, fermented bread that’s made with teff, a tiny round grain that is in abundance in the highlands of Ethiopia, and couscous, a small, round pasta that’s prominent in North African cooking.
This Wednesday, Panla will present the next installment of “A Taste of Africa Event Series” at Taj Lounge (48 West 21st St., between Fifth and Sixth avenues, 6 p.m. to 12 a.m., in New York City). A portion of proceeds from this event will benefit our partners, ASAP Africa and the Kenya Education Fund.
Check out our event page for more details and please tell a friend to tell a friend.
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