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Pre-order Chef Kwame's book at Shop Red West (in the Melville Library) and have him
sign it at the event!
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EVENTS
Meet Bravo's Top Chef Alum Kwame Onwuachi
Taste Afro-Caribbean Cuisine and enjoy performances by Cadence and the Stony Brook Gospel Choir!
February 6, 1pm to 2:30pm • Student Activities Center, Ballroom A
Open to students, faculty, staff, alumni and neighbors.
Preorder your copy of Chef Kwame's Book, Notes From a Young Black Chef
Pre-order Chef Kwame's book at Shop Red West (in the Melville Library) and have him
sign it at the event!
This program was made possible through a collaboration with the Black History Month Committee, Office of Multicultural Affairs, Faculty Student Association (FSA), and Culinart Group.
VIP Dinner*
Thursday, February 7 • 5pm to 7pm • Wang Center
*By invitation only
Enter to win a seat (students only)!
January 18 - February 1
Visit us on Instagram @sbufsa to enter to win a seat to the dinner! Contest runs January 18 through February 1 and is for current students only!
For a full list of events, visit stonybrook.edu/bhm
RECIPES
GOAT CURRY
Ingredients
- 2 lbs Goat Shoulder, Boneless Cubed
- 4 Tbsp Curry Powder
- 3 Tbsp Canola Oil
- 2 Cups Green Seasoning
- 10 Cups Water
- Salt To Taste
Directions
In a medium sized sauce pan, add 2 Tbsp of oil and heat until oil is smoking.
Season goat with salt and sear in the oil until browned on all sides, remove goat from pan.
In the same pan, add the rest of the oil and cook green seasoning on medium heat for 5 minutes.
Add curry powder and continue to cook for 10 minutes
Add goat and water and simmer on low uncovered for 1 1⁄2 hours. The last 20 minutes of cooking turn the heat higher so that the liquid can reduce.
Season to taste with salt and serve over rice.
Recipe serves 4 to 6 people.
CHICKPEA CURRY
Ingredients
- 4 Cups Chickpeas, Cooked
- 1 Tbsp Curry Powder
- 3 Tbsp Canola Oil
- 1 Cup Green Seasoning
- 3 Cups Water
- Salt To Taste
Directions
In a medium sized sauce pan, sweat green seasoning in oil on medium heat.
Add curry powder and continue to cook for 10 minutes.
Add chickpeas and water and simmer for another 20 minutes.
Season to taste with salt. Cool and serve.
Recipe serves 4 to 6 people.
GREEN SEASONING
Ingredients
- 2 Cups Chopped Celery
- 1 Cup Peeled Ginger
- 1 Cup Green Onion
- 1 Scotch Bonnet Pepper
- 1 Cup Peeled Garlic
- 1 Cup Yellow Onion
- 1 Cup Cilantro
- 10 Sprigs of Thyme
Directions
Purée all ingredients in blender until smooth. Reserve for later.
