It was a beautiful spring day on the first of April 2025 here in Manchester. We woke up to a lovely sun shining through the room, and I was set to go volunteering at St. Barnabas Nursery and Primary School in Openshaw, Manchester. This school has over 200 pupils and about 30 or more staff members, and it is dedicated to serving the pupils by responding to their individual and collective needs.
Long before today, Joan, a staff member at the Sisters’ house in Hulme and a full-time cook at St. Barnabas, who oversees the school meals, asked me for a recipe for African Jollof Rice. I searched for the recipe online and sent it to her via WhatsApp. However, she still insisted that I demonstrate how to make it. With the permission of the Head Teacher and her business manager, we agreed that I could come to the school to give a demonstration, allowing the other kitchen staff to learn as well.
The pupils and staff were informed of my visit, and the school buzzed with excitement. Joan purchased all the necessary ingredients, including chicken drumsticks to accompany the rice. At 10 a.m., I arrived at the school. After signing in as a visitor, as required by the best practice policy, I got to work since we only had 2 hours and 30 minutes to prepare the food for lunchtime. The kitchen was a moderate, compact space equipped with all the necessary components. It was kept very clean and well organized by the lovely and hardworking staff, who worked together as a team, each fulfilling their assigned tasks.
First, we washed, seasoned, and placed the drumsticks in the oven to roast. Before long, the delicious aroma filled the air. Meanwhile, I parboiled the rice, washed and seasoned it, and then put it in a steamer. Since I wasn’t familiar with cooking using a steamer, I had some concerns about how the water in the rice would dry. However, everything turned out well and was ready on time. The students entered the dining hall in shifts, all wearing bright smiles and excited expressions. Those who were familiar with Jollof rice enjoyed every bite, while those trying it for the first time approved of the taste. I was pleased with the outcome.
Taking a little tour around the school, I was captivated by some displays in the dining hall with materials for a gentle transfer of faith and to remind the children that God is in this place.
There could not have been a better way to spend a fun day doing what I truly love to do. Before leaving the School, I paid a short visit to the pupils in year six who were so gracious and eager to express their gratitude for the service offered to them. Meanwhile, we agreed with the Head Teacher that when I return from Geneva, I could go over and do some sessions with the senior children on my work at the United Nations and also start a cookery club for those who may be interested to learn more about cooking. It will be a great pleasure for me to share some skills that can bring happiness and nurture the value of hospitality and interculturality among young people and a pathway to apply creativity to infinity.
By Sr, Franca Edet, dc.
