A cross-section of our SS 3 students in the Food & Nutrition Lab. carrying out practicals. Today’s practicals features the preparation of both African and Intercontinental Cuisines. Some of the dishes prepared include: Fried Rice, Meat Pie, Afang Soup with Garri, Hamburger, Decorated Cake, Fried Potatoes & Egg sauce, Orange juice, Pineapple juice and watermelon juice
Below are photo excerpts:
