Haitian griot (fried pork and onions), plantains, and gratin (pasta with meat, cheese, onion, and peppers) prepared by ESOL students Fritzlaine and Marie
Date:
2020-02-25
Creator:
Hilliard, Emily
Subject:
English language--Study and teaching--Foreign speakers, Food habits, Haitians--United States, foodways, Cooking, Haitian
![["On February 25, 2020, Amy Loughs (b. 1975, Murray, Kentucky) Hardy County ESOL class in Moorefield hosted an Ethiopian/Eritrean coffee ceremony and potluck. Students, who are of Haitian, Burmese, Eritrean, Ethiopian, and Puerto Rican dissent brought in food dishes from their respective cultural traditions, to share with the class and state folklorist Emily Hilliard. The majority of the ESOL students work at Pilgrims Pride chicken plant in Moorefield. Dishes students brought to class include Mohinga, a Burmese soup with chili; a Burmese tea leaf salad; and Yuzana, a Burmese pickled tea; Ethiopian Doro Wat; Puerto Rican bread pudding; Haitian fried pork with gratin; and Himbasha, an Ethiopian bread with black sesame seeds or black cumin."]%](/image/4224MoorefieldESOLPhoto00922520/0.jpg)