Rice cook-off held at NorQuest College to showcase African, Caribbean culture

Five students took part in a culinary competition that acknowledges the importance of rice in Black, African and Caribbean communities.

Students and staff at NorQuest College were offered a taste of the Afro-Caribbean life.

Five students put their cooking skills to the test in a rice dish challenge, Rice and Roots, to acknowledge the importance of rice in the history of Black, African and Caribbean countries, while also celebrating the diversity of the staple food in modern Black cuisine.

“In the Caribbean and different countries, sometimes we cook the same food but the difference is really in the spices that we put in them,” said Irene Barnes, a social worker at the Wellness Centre at Norquest College. “Identity is really huge for overall wellness. Having the opportunity for students to be able to celebrate their culture, for them to see symbols from their country, it brings a little bit of home to them.”

Barnes believes having events that celebrate culture is not only important, but essential for your own wellbeing.

“There’s different cultures, different people, different materials all symbolizing family and culture and that really grounds our students in their identity. It impacts their mental health and it can be productive in their education as well.”

She also believes food is a personal way of engaging with other people on campus.

“Whoever cooks, they bring their own unique touch and taste to it and it’s like introducing somebody to you.”

It’s the same mindset that Selina Kunadu-Yiado has, a member of the Black history working group at NorQuest College.

“Being part of Black History Month, sharing my culture, not only am I contributing to Canada but I’m also sharing where I come from. Canadians that don’t know about Black history or Africa or wherever you come from, they get to learn something, and culture is about food,” said Kunadu-Yiado.

“When sharing my food with others, I’m so excited for them to try something new. It makes me happy that they are trying something they’ve never tried before.”