Students explored cuisine and culture of the African continent at Duffield Hall on Saturday.

Student Chefs Bring Taste of Africa to Duffield Hall

In a dimly lit Duffield Hall on Saturday evening, students lined up for a “night market” to sample cuisine from Ghana, Ethiopia and Nigeria and enjoy the diverse culinary culture of Africa. “The purpose of the Africa Night Market is to expose the Cornell community to different African cultures because there is misconception that we’re all kind of the same,” said Maame Ohemeng ’20, organizer of the event and president of Ghanaians at Cornell. “We have different foods, different music, different people and it’s a way to bring us together and expose us to that.”
Dishes offered included — among many others — jollof rice from Ghana and Nigeria; waakye, a Ghanaian dish of rice and beans; and tibs, a type of grilled beef from Ethiopia. Ohemeng said the food was cooked by members of the community. The home-made quality of the buffet presented a logistical problem for the organizers, as they experienced difficulty trying to get the student volunteers “out of their comfort zones” to cook for the Cornell community.