(Courtesy @columbusacademy on instagram)

On Wednesday, February 26, our Dining all service SAGE put together a menu highlighting signature African, Caribbean, and Southern dishes in honor of Black History Month. The main course consisted of Jerk Chicken, Coconut Rice with Pigeon Peas, Jamaican Oxtail Stew, Vegetarian Sosaties, and New Orleans Style Shrimp and Grits, accompanied by a variety of sides of Stewed Okra and Tomatoes, Steamed Corn, Nigerian Jollof Rice with Fried Plantains, and Buttermilk Cornbread. The soup bar featured a Moroccan lentil and chickpea soup known as Harira. To top it all off, the desserts were Gullah Blackberry Compote and Dumplings. 

Senior Food Service Director, Stephanie Campbell, and her staff did an incredible job recognizing the history, flavors, and legacies behind these meals. The Academy community had positive reviews. Junior Patrick W. stated, “The jerk chicken was very flavorful, it fell off the bone, and it was very nice and tender.”

In addition, televisions located around the Dining Hall displayed images and information about the talented chefs whose recipes inspired Wednesday’s meal.