Junior Auxiliary news

The Junior Auxiliary, under the guidance of their assistant Directoress, Sister Regina Teiko Kayi held a cooking competition between three groups within the Junior Auxiliary 143.

Three separate dishes were prepared and garnished,and the method of preparation of the food,the hygiene and presentation were marked.

Group one prepared Banku (a dumpling like dough made from ground fermented milled corn) and grilled fresh Tilapia and a hot pepper mix. Group Two prepared Palava Sauce -Kontommre (Spinach like green leaf from the cocoyam family) mixed with ground pumpkin seed,cooked in palm oil with fish,and meat and served with boiled yam and boiled green plantain and Group Three prepared a savory rice mix served with coated fried chicken, and a spicy tomato gravy. They also made a fresh fruit drink of pineapple and coconut. Ice cream was served as dessert.

To be honest all the meals were delicious and well garnished and it was difficult to decide an overall winner. Majority voted for the Banku and Tilapia but it was a very close race. Judges gave their comments and advice on cooking techniques and presentation and all were happy about the results.

Senior Sisters and Cadets were invited to enjoy the prepared food after the judging and all enjoyed the afternoon and the Juniors had their special catering lesson.