Trudy PrevostWow these dinners just get better and better.
We took our coal pot right on campus this time. We had roasted breadfruit; roasted plantain; pumpkin gravy; lentil farine loaf; chili; hummus; guacamole; nuts; fresh sorrel juice; coffee with cinnamon; and cacao tea. Christine Luke from Rainforest Mushrooms brought coconut milk; rice and beans and fresh water from a small source near Morne Trois Piton.
Student’s were enthusiastic and one gentleman said it was one of the best meals he had on island.
