INDUCTION SERIES ONLINE CULINARY DEMO WITH RECIPES AROUND THE WORLD

As part of induction series for hospitality students an online presentation and cookery demonstration was organized at School of Hospitality Management.

The demonstration was done for American Style Fried Chicken with Harrisa Sauce.

The American English expression "fried chicken" is first recorded in the 1830s, and frequently appears in American cookbooks of the 1860s and 1870s. The origin of fried chicken in the southern states of America has been traced to precedents in Scottish fried chicken, cooked in animal fat.

West African fried chicken was seasoned and introduced to the American South, which became a common staple. Slave trade led to Africans workers being brought to work on southern plantations, who later on became cooks and incorporated seasonings and spices that were absent in traditional Scottish recipe, thus enriching the flavour. Since they were unable to raise expensive meats, but generally allowed to keep chickens, frying chicken on special occasions flourished in the African American communities of the South.

Harissa is a Tunisian hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti peppers or serrano peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavours.