A Mosaic of Flavor Livestream: Congolese Makayabu, Manioc-Yaka and Safou (Salt Fish, Cassava and African Plum Fruit)

The Mosaic of Flavor cooking series is a collaboration between City Market and USCRI Vermont (US Committee for Refugees and Immigrants Vermont, formerly the Vermont Refugee Resettlement Program). In February, we will prepare a special meal from the Republic of the Congo that includes salt fish and steamed cassava, served with a red sauce and safou, the nutritious fruit of an evergreen tree native to Africa known as African plum, bush pear or butterfruit. Our instructor, Rodrick Kiesse, is originally from Congo-Brazzaville, and moved to Vermont with his family in 2010. An avid cook from a young age, Rodrick pursued his culinary studies at the Center for Technology in Essex and the New England Culinary Institute and has worked as a line cook at The Inn at Shelburne Farms and Waterworks in Winooski and participated in numerous cooking competitions. Rodrick is excited to teach us how to prepare three of his favorite Congolese recipes using culinary techniques he learned from his family in Congo as well as in culinary school. 

This class is designed as a demo and not as a cook-along, and will be held on the Microsoft Teams platform.; instructions for joining the event will be sent to participants in advance.