ACSC gives students a taste of African and Caribbean food.
On February 27, the African Caribbean Student Club (ACSC) held their annual Taste of Africa & the Caribbean event. The event is part of the African Caribbean Culture Week, which was held in conjunction with Black History month.
The president of the ACSC, Miriam Woldu, stated that the event was a celebration of culture and creating more diversity within the community. Woldu said, “in general, our goal with this is to have awareness for Black History month. There isn’t a lot of diversity in Kelowna. We just want to have the exposure again that gives us the space to celebrate who we are as individuals, and allow others that are interested in our culture to come out and just take part in the culture.”
There was a variety of food and all the food were made by the ACSC club members, such as pepper soup, puff-puff, jerk chicken, coconut rice and bean porridge. Tosin Etuhoko, VP Internal of the ACSC, emphasized on accommodating to as many students as possible on campus, “we have vegetarian options, some vegan options, some dairy-free options and gluten-free options, as well. We have everything from appetizers all the way to desserts.”
Though the event was held during midterm season, there was a range of students that attended the event. The event was also held in the EME foyer, allowing students to drop by in between classes and grab some delicious food for lunch.
Taste of Africa and the Caribbean has been held since 2012 and the club has been growing bigger each year. Woldu said, “it’s not just an increase in number, but there’s also an increase in dedication and people are more willing to come out.”
Etuhoko added that the club members also have an active role in event contribution as they pitch project ideas to the executive team. Woldu also expressed gratitude to her club members, “we are for the people. We’re working for them, if it wasn’t for them, we wouldn’t be where we are.”