Africa :: A Homeschool Unit Study

This first week, our focus was to introduce the kids to the 7 continents, assuring they were able to locate each on a globe and printed map. We also discussed the overall geography of the continent of Africa - emphasizing the three main ecosystems in Africa (savannas, deserts, and rain forests). While the kids worked in their journals or between activities, we also introduced the kids to African music.

This week our focus was on the Northern countries of Africa. Ultimately, we wanted the kids to become familiar with the cultural diversity and to become familiar with some of the foods in this region.

Ingredients:
1 1/2 cup water
3/8 teaspoon saffron threads
3/4 teaspoon extra virgin olive oil
3/8 teaspoon salt
1 1/2 cup couscous
1/4 cup raisins
2 1/4 tablespoons chopped fresh mint

Directions:
1) In a saucepan, bring the water to a boil and add the saffron. Remove from the heat, cover, and let
stand for 30 minutes.

2) Return the pan to the heat, bring to a boil, and mix in the olive oil, salt, couscous, and raisins.
Remove from the heat, cover, and let stand for 30 minutes.

3) Using a fork and your fingertips, fluff the couscous to separate the grains. Taste and adjust the
seasonings. Stir in the mint. Serve warm or at room temperature.

Serves 6

CARTHAGENIAN FLANK STEAK

Ingredients:
1 cup onion, finely chopped
1 tablespoon chopped garlic
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons soy sauce
1 tablespoon dry sherry
%u20281/4 cup fresh oregano
2 teaspoons hot sauce
1 teaspoon tumeric
1 teaspoon dried marjoram
Salt and pepper
1 (2-pound) flank steak

Directions:
In a large glass bowl or ziplock bag, combine all the ingredients. Score the flank steak and place in the marinade. Marinate at least 20 minutes and up to overnight.

Heat a grill or grill pan. Remove the flank steak from the bag and pat dry. Grill 4 to 5 minutes per side. Let rest 5 to 10 minutes before carving.
Serves 4

AROMATIC CHICK PEA TAGINE

Ingredients:
2 Pounds Chick Peas -- Soaked Overnight
4 Tablespoons Olive Oil
1/2 Teaspoon Saffron
1/4 Teaspoon Paprika
1/2 Teaspoon Cumin
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Cinnamon
3 Large Tomatoes -- Chopped
1 Large Red Onion -- Grated
1 Bunch Cilantro -- Chopped
1 Bunch Parsley -- Chopped
Salt And Pepper -- To Taste
Hot Sauce -- To Taste

Directions:
Cook chickpeas until tender, drain. Heat oil in saucepan, stir in spices and cook 1 minute; add remaining ingredients including chickpeas, cover simmer 15 minutes. Serves 4

In week three, we moved to Western Africa and began to explore more indepthly, the music and the instruments of the continent. Additionally, we began to incorporate more folktales and literature into our studies.

This week, we traveled south and were introduced to Nelson Mandela.