Colourful World by Valga Gymnasium

A intruduction to project värviline maailma (colorful world)
Valga Gymnasium offers from last spring to valga city basic school students a career training courses. Course purpose is to help basic school students to choose what comes next, to introduce different jobs, and schools speciality, which is also the UNESCHO school status. The courses are everymonth on friday and last for 5 hours. Over the year there was seven school days. Two days of course we devoted Global Education themes. In the end of the course 64 students got a diplom.

In April we prepared lots of preparations ,because we wanted to do something special for that day and we wished that our students also would take part in organizing, listeners and also took part in them.

Sushi making workshop
The day started in the school kitchen, where students were waited by nori sheets, sushi mats and boiled rice. Luckily some of the students have already tried to made it and therefore they were also helping to organize. Half of the group spinned the sushi rolls and the second half made Japanese Fresh rolls. This fresh rolls were rolled to a thin rice leaves with hot water. In the iniside there was a cucumber, pepper, shrimp sticks, carrots and so on. The fresh rolls was a clear under the colorful of the inside.
sushiworkshop

With laughter and more fun hour and a half there was lots of tasty foods for later eating.

Tibetan in school
School had invited a adventurer called Roy Strider with a real tibetian Dolma and they bringed a Tibetian dog Karma.
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All the school and the course students listened them with pleasure of their adventurous stories. Dolmas story was translated to the students by Roy Strider. Dog only slept all the day :). Questions didn’t want to end. Even after the course everybody asked lot of questions. That exotical person we haven’t seen in school before.

Japanese workshop
Japanese workshop aim was to but the students to a new situation. The classroom was made a japanese style with Geishas. In the room was a incense smoke and the fresh air gave cherry blossoms. To the room you could enter from a 66cm door, you needed to bent down to get in.
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When you enter you had to take your shoes off and but them near the door. Visitors were hosted by the house ladies, who bented down and silently leaded visitors to their carpet on the ground. When the visitors had sit on the carpet then they offered some Chinese tea. Popcorn and rice and good smell made the tea tasty. Students shared their cups like the traditional japanese way and prayers.

Japanese tradition showed our geishas who were actually our 11 grade students with silent waving water and music they shared the visitors eating sticks and visitors tried to eat what they had made in the morning
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In the workshop there was 25 students so silent and were so impressed by the food and they enjoyed it. And when the lesson ended the bented opposite with the women and turned around and left the house.

Tibetian workshop
This room had a tibetian flag and some good prayres on the pages Students were sitting on the carpets and pillows and then listened to the tibetian women who talked about high mountains. Also there was Tibetian music. In the middle of the classom there was butten a camping stove, because when Dolma talked she could make some traditional Jaki tea. Students looked impressed because they hadn’t seen it before. They had never seen that a butter and salt was butten in there so much.dog2

In the building the smell was rich and different. When the tea was ready everybody tried it. Who said it was good and some said it was disgusting nobody felt cold about the tea or Dolma and Roy’s story- Visitor also singed us a children song, which was really old song. Tibetian dog Karma still sleeped all the time when we talked. Everytime they changed the workshops with differend groups so that both groups can get their.

Also to make the day more colorful, in the kitchen there was some Asian food. After the workshops there was a poll and this global education workshop winned every heart. The Project was helped by MTU Mondo. The Career days were made by the wonderful team, were belonged Andrus Murumaa, Pille Olesk, Meelis Oja and Triinu Ugur. In the workshops were project helpers from the 11. grade students.

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Food Day in Kunda Ühisgümnaasium

 

Kunda Ühisgümnaasium has a tradition of  holding topical project days at the end of every school term. The idea of these days is to give students different outlook on life and teach them using different methodology. What is more, students can compile their own timetables by choosing from different workshops. Even the students groups are formed based on their interest rather than age.

As Christmas was at the door, the Food Day held on the 21st December was related to food and traditions of that time. Students were given the opportunity to compile their own timetable – they decided themselves which workshop to participate.

Elementary school students learned different fruits. They solved puzzles, wrote poems, drew pictures, played the game „The World of Fruits“. Poems and pictures were depicted and demonstrated to all the students interested in the matter.

http://learningapps.org/1924231

http://learningapps.org/1924250

 

Year 4, year 5 and year 6 students could pick between different activities: cooking, glazing gingerbreads, making hand-made candies, and herb teas. They also learned how to lay the table and table manners. What is more, students visited a local cafe „Saarepiiga“ where traditional Christmas food was served, Christmas traditions were talked about and different games were played.

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Even the (wild) animals of the local forest had the opportunity to participate our Food Day. Year 4 students went hiking and took food (carrots, cabbages, potatoes) to wild animals and birds. In order to see how farm animals are taken care of in winter, students visited a local farm. As a reflection students were asked to write reports and draw pictures about their farm or forest experience.

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Year 7, year 8 and year 9 students could also pick between different workshops. Students could make themselves a wooden butter knife in a handicraft´s workshop. Both boys and girls could attend that workshop. English workshops concentrated on Christmas food and traditions all over the world. Students listened to Christmas music, read poems, played games and did crosswords. Students also played Jeopardy, where a lot of questions were related to Christmas food and traditions. Christmas smells and plants which are commonly used during Christmas were also spoken about.

jeopardylabs.com/play/julukuldvillak3.

Students played „A Wheel of Woders“/ „Wheel of fortune“, where questions as well as prizes were fruits and vegetables. In a computer class students compiled  e-cookery book about Christmas dishes. Unfortunately 45 minutes was not enough to add pictures.

https://www.widbook.com/ebook/read/joulutoidud

Year 7 students had a practical survival workshop. They learned how to survive in the forest. Students had to find food and heat themselves with items from nature. The teacher was supported and helped by the representatives of Estonian Defence League.

Students also played the game „World Kitchen“. The idea of the game is to match traditional food and the country it comes from. Later, students could see the image of the dish on the Internet.

Physically active students could do sports in a local gym and pool. After being physically active for some time they counted the calories they had lost.

 

At the end of the day we had the traditional Christmas Cafe where students sold self-made products and performed on stage.

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Ghanaian food in Peetri School

This event took place as a part of world month named “World’s Different Faces”, read more here:

https://maailmahariduspeetris.wordpress.com/maailmapaevad-2015/

Few weeks ago, when it was our cooking class, we got to meet a volunteer from Ghana. At the beginning she introduced us Ghana’s traditions and different foods and then she introduced us what we were going to cook. So the meal was made of fried bananas and some spicy sauce called „red-red“. It was a bit surprising that African people don’t eat bananas as a dessert. Bananas are considered as a salty food or a dish.

When it was time to start cooking, we were told what to do and then we started. At first, some of us fried the raw bananas and the others were making the sauce. Our food was smelling so good that some teachers even came and peeked into our kitchen to see what we were doing. Besides cooking African food, we got to hear different stories about volunteering life in Africa. Finally it was time to eat our delicious meal and we were positively surprised about the good taste of fried bananas with „red-red“ sauce. We are thankful for that fun experience.

Peetri kooli toidupäev

Kama – a traditional estonian food

Eshiakulo Secondary School pupils had an opportunity to taste traditional estonian food – kama. What is kama? Kama is a traditional Estonian finely milled flour mixture. The kama is a mixture of roasted barley, rye, oat and pea flour. The oat flour can be completely replaced by wheat flour.

Historically kama was a non-perishable, easy to carry food that could be quickly fashioned into a stomach-filling snack by rolling it into butter. Kama didn’t require baking, as it was already roasted.

“Kama flour” is healthy and natural product made of Estonian crops. A meal from kama flour will provide you with a healthier diet option. Kama flour is a product rich in fibres and minerals and a valuable source of B group vitamins. Use kama flour with fermented milk products, it will double the healthy impact.

Nowadays kama is used for making some desserts. It is mostly enjoyed for breakfast mixed with milk, buttermilk or kefir as mush. It is frequently sweetened with sugar and berries.

Traditional Estonian dishes are conspicuous for the simplicity of their preparation. Just take kama, mix it with milk or buttermilk and eat it! Simple as that!

Making kama is easy
Not bad at all. Strange, but eatable.
A little taste of Estonia
Just mix it and eat it!
Kama with strawberries

 

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Estonian Independence Day – national dishes in Toila Gymnasium

We are students from Toila Gymnasium and currently we are in 11th grade. In honour of 97th Estonian Independence Day (24th February) we decided to make three different national dishes. Cooking these dishes is easy and fast. We hope that you try them out and find them delicious.

Enjoy your dishes! 

 

Toila Gümnaasium
Estonia – a small country with a beautiful nature, unique ethnic patterns and friendly people. Estonian people always stick together no matter what happens and protect their homeland with passion. We can bring out friendship in our own country and also between other countries by sticking together.

 

Classic potato salad

            Ingredients:

  • 10-15 potatoes
  • 4 carrots
  • 5-6 eggs
  • 1 large cucumber
  • 4-5 pickles
  • 1 large onion
  • 400g-500g sausage
  • 400ml sour cream
  • 400ml mayonnaise
  • Salt, sugar, pepper, herbs etc

Snapshot 2 (3-3-2015 4-19 PM)

 

How to make?

  1. Boil the pealed potatoes and carrots until tender (about 15-20minutes). Drain well, cool slightly, then chop them into small pieces.
  2. Meanwhile, bring a seperate pot of water to a boil. Carefully add the eggs; cook for 10min. Peel the eggs under cold running water, then roughly chop.
  3. Put chopped potatoes, carrots and eggs into a bowl.
  4. Chop the cucumber, pickles and sausage into a small pieces. Add them to the same bowl.
  5. For a dressing take a different bowl. Mix sour cream and mayonnaise. Add salt, sugar, pepper, herbs and a chopped onion (to taste).
  6. Pour the dressing on the salad ingredients and mix them together.
  7. Serve immediately or let the salad sit for awhile to soak up the dressing.

 

Sprat sandwich

            Ingredients:

  1. Black bread
  2. Sprats
  3. Green onion
  4. Butter
  5. One boiled egg

kilu

How to make?

Spread the butter on the bread. Clean up the sprats. Put the cleaned sprats on the bread. Slice the egg and the onion and put it on top of the sprats. Your sandwich is ready to eat! 🙂

 

Cream of wheat/semolina

            Ingredients:

  1. 1 l mixed juice with water
  2. 1,5 ml semolina (cream of wheat)
  3. 0, 5-1 ml sugar

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How to make?

Mix the juice (200ml) with water (total should have a liter of liquid) if necessary add sugar. Heat the juice to boil then add semolina (cream wheat) and mix quickly. Boil on low heat about 15 minutes, until the semolina is thick. For making cream of wheat/samolina the porridge should not be too thick. Pour the mixture into a larger bowl, let cool down, and then whisk until it is fluffy and creamy. Serve it with or without a cold milk.

 

 

 

                                  

Omushenye, simsim and milk

Material: beans, sweet potatoes, milk, simsim (sesame seeds), firewood, salt and water

Prepare beans, wash them, put them in a clean sufuria (bowl), put enough water, then light fire and put on sufuria. Let it take 2 hours, then put in sweet potatoes, which have been chopped and washed properly. It will take 1 hour to be ready, then cook it the way you cook ugali almost 1 hour. Then it will be ready to eat. We call it Omushenye in our language.

Prepare simsim, wash them properly, put them in a clean sufuria and put it on fire to make them dry. After that put them in a container called Eshinu in our language and start mixing by using a heavy stick until it becomes soft like heavy porridge. Therefore take clean cups and put in milk. The food now is ready to eat. This food is carrying nutrients, energy and vitamins to make body healthy and strong. In our culture this food is prepared in special occations. During the time we cooked it at school, pupils and teachers were happy, because it is a respectful food.

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Luhya traditional food in Kenya

Omushenye:

Omushenye (a mixture of boiled beans and boiled sweet potatoes) is a luhya traditional food which is liked by most of the families because of being nutritious. In it, it comprises of proteins, carbohydrates vitamins and calcium that makes the body healty and strong. Proteins help the body by building up worn out cells and tissues. Carbohydrates help the body by adding energy that makes body strong. Vitamins protect the body against various diseases like rickets, scuvy, kwarshioko, marasmus.

How omushenye is prepared

Either dried or fresh beans are boiled/cooked to be soft to the chew. Fresh clean sweet potatoes are cut in pieces and added to the already boiling beans so as to boil together and from one mixture which will be mached to be called omushenye. Salt is added at the earlier stage before the end of the boiling. It can be left to cool then served with fish, meat, chicken stew.

Omunyobo:

Omunyobo (fine mashed roasted monkey nuts) is a luhya traditional food that is favoured by many people for it is noutritious and boosts body growth and development. Protenous content is high which helps in repairing the worn out cells and tissues. Omunyobo also contains calcium that builds up bone formation and development and also helps gums and teeth to be firm and strong enough. It contains fats that make the body skin to be moist, smooth to touch.

How to prepare Omunyobo

Omunyobo is prepared bu roasting dry monkey nuts. It is the mashed that it becomes fine and smooth to touch. The fat content in it makes omunyobo to be moist and fine. Omunyobo can be eaten with other solid foods like mashed bananas, sweet potatoes, yams, cassavas or irish potatoes, chips and chapatis.

Amabere amasatse:

Amabere amasatse (sour milk) contains microorganisms that protect the body against different diseases. The proteinous content in the milk builds up the body to be healthy.

How it is prepared

Fresh milk is kept in a guard for some days (can be 3-5 days) according to ones taste. The guard is shaken smoothly on the things to make up a heavy fine mixture. Other fresh milk can be added little by little depending on how one wants the level of sourness to be. One can drink with other solid food like sweet potatoes, cassavas, ugali, bananas, yams or chips. These food can be eaten as lunch or supper, for it is sweet and leaves one satisfied for long time.

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Making omushenye in Mungan’ga Secondary School

This is how we prepared food:

We had beans, sweet potatoes, mashed simsim (sesame seeds). We started to boil beans almost 1 hour, after that you put there sweet potatoes, then you mash together like ugali (maize meal in Kenya). After that you try simsim and mash. This is food in our language called Omushenye.

This food is carrying out nutrition and makes the body to be strong. This is the traditional food and also food for our visitors which is carrying carbohydrates and fats.

It is the best nutritional food in our culture in Africa.

Keenia kool

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Kenyan foods by Rise and Shine Special School

Together with Rise and Shine special school we prepared Omushenye with sour milk. Omushenye is a Kiluhya (tribe in Kenya) well liked sweet meal witch is prepared for supper. It makes one satisfied and contains nutrients for body growth and development. It contains carbohydrates, proteines, minerals. Omushenye comprises of beans and sweet potatoes. They are cooked differently by boiling and later mashed together till they are mixed evenly to be one. It’s left to cool then served as main meal with sour milk or any drink one can prefear for. It boasts body growth due to the extra suppliments in them.

Mashed bananas are prepared by peeling the outer cover, washed, then boiled, mashed, left to cool, then served with omufuluko (marshed groundnuts which have been roasted)

Ugali and local vegetable (murere) is mostly to the old aged people. It’s very nutritious and easy to prepare. Murere is a local green vegetable which grows even without planting. It needs lett attention and can survive in any weather condition. Preparing murere is easy. It’s boiled with local burnt ash from bean leaves, it becomes ready after some minutes and served after cooling with ugali or mashed bananas.

Sour milk is a luhya drink liked by most of the people. It’s a drink drunk by any age-group, because it contains nutritive forming microorganisms which builds up and boost body growth. During its preparation fresh milk is put in guard (Eshimuka) and left to stay there for some three to five days. The guard is shaken smoothly on the thighs to make the milk to taste sweet and smooth to the tongue. One can drink without adding sugar or add depending on one’s taste and choice. Sour milk can be drunk with potatoes, ugali, bananas, yams (nduma) or drunk without any solid food. Taste sour milk and can not miss to have it for meal as it contains proteins, vitamins and calcium in it.

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