What is it?
Black History Month is an annual celebration of Black culture and heritage. It is an opportunity for us at Newman Students' Union to celebrate diversity in our community, challenge behaviours and seek out injustices.
Why do we Celebrate it?
We believe that our Black students, colleagues and members of our wider community contribute and form part of the great aspects of Newman - and we love to celebrate diversity! We also know that, even in today's society, there are still injustices in the world, and we want to raise the bar when it comes to learning, understanding and tackling racism.
If you're getting involved in the conversations, remember to use our Hashtag: #NewmanBHM20
If you're getting involved in the conversations, remember to use our Hashtag: #NewmanBHM20
What's On?
We have a full line-up of Events and Social Media campaigns for you to get involved with!
Inspirational Person of the Day
What: The NSU team have picked out their top inspirational people, famous or not, alive or passed!
When: Every day in October starting on Thursday 1st.
Where: NSU Social Media Platforms
What: The NSU team have picked out their top inspirational people, famous or not, alive or passed!
When: Every day in October starting on Thursday 1st.
Where: NSU Social Media Platforms
Tre Ventour Open Lecture on Black Writers
What: Paradise, Lost: Are we in the middle of a Black Brit(ish) Literary Renaissance?
When: Thursday 22nd October | 10am-12pm
Where: Zoom - Sign Up FREE HERE
What: Paradise, Lost: Are we in the middle of a Black Brit(ish) Literary Renaissance?
When: Thursday 22nd October | 10am-12pm
Where: Zoom - Sign Up FREE HERE
Overcoming Barriers Q&A
What: Panel Discussion and Q&A with Four Key Guest Speakers
When: Thursday 22nd October | 1pm-3pm
Where: Zoom - Sign Up FREE HERE
What: Panel Discussion and Q&A with Four Key Guest Speakers
When: Thursday 22nd October | 1pm-3pm
Where: Zoom - Sign Up FREE HERE
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Black History Month Quiz
Click here to take part in our online Black History Month quiz.
Cook with Kim - Ackee and Saltfish
Cook along with out Equality & Campaigns Officer as she explores her own heritage with this Jamaican national dish!
History of the Dish
Akee and Saltfish is the National dish of Jamaica, with Ackee being the National fruit. It was introduced to the Caribbean in the 1700’s during the slave trade to serve as an inexpensive method of providing high protein for plantation workers. Since then, the meal has been adapted with an array of ingredients and spices to become the dish that is popularised today! – traditionally served as a breakfast meal with fried dumpling and fried plantain (green cooking banana)
The key ingredients are of course the Ackee which is canned and also the saltfish which is usually salted white Cod. Other key ingredients include Scotch Bonnet pepper, spring onion and Bell peppers.
The key ingredients are of course the Ackee which is canned and also the saltfish which is usually salted white Cod. Other key ingredients include Scotch Bonnet pepper, spring onion and Bell peppers.
Ingredients
To make this dish you will need. (All ingredients can be found in the fresh aisle and the World food aisle at any good store)
For the dish
1 x pack of unboned Saltfish (or two if you are feeding more than 2)
1 x tin on Ackee
1 x Spring onion
1 x Scotch bonnet pepper (or chilli pepper if you don’t like it too spicy)
1 x White onion
1 x large bell pepper (or more if you want to have more colours)
Dunn's River Hot sauce
1 x tbs of Dunn’s River Fish seasoning (everyday or all purpose will do if you cant find any)
2 x cloves of garlic
Black pepper
1 x Small pack of Cherry tomatoes
For the rice
1 x tin of coconut milk
4 x Fresh Thyme Sprigs
1 x White onion (you can use excess from the main dish)
1 x cup of basmati rice
1 x bulb of garlic
For the dish
1 x pack of unboned Saltfish (or two if you are feeding more than 2)
1 x tin on Ackee
1 x Spring onion
1 x Scotch bonnet pepper (or chilli pepper if you don’t like it too spicy)
1 x White onion
1 x large bell pepper (or more if you want to have more colours)
Dunn's River Hot sauce
1 x tbs of Dunn’s River Fish seasoning (everyday or all purpose will do if you cant find any)
2 x cloves of garlic
Black pepper
1 x Small pack of Cherry tomatoes
For the rice
1 x tin of coconut milk
4 x Fresh Thyme Sprigs
1 x White onion (you can use excess from the main dish)
1 x cup of basmati rice
1 x bulb of garlic
Method
Pre- cooking
Because the saltfish is preserved in salt for longer shelf life, this salt needs to be removed. Once you open your pack of saltfish. Wash the fish to remove the layer of salt and soak in a bowl of water in the fridge overnight.
Method
Because the saltfish is preserved in salt for longer shelf life, this salt needs to be removed. Once you open your pack of saltfish. Wash the fish to remove the layer of salt and soak in a bowl of water in the fridge overnight.
Method
- Drain and wash the saltfish once removed from the fridge and add to a saucepan and bring to the boil.
- Wash a cup of rice to remove starch and in another saucepan, add the 1 cup of rice, one cup of coconut milk and half a cup of COLD water. Add in one peeled garlic clove, a few sprigs of thyme, black pepper and ¼ finely chopped onion. Bring to a medium boil
- Chop up you spring onions (set aside for garnish), Bell pepper, Scotch Bonnet, Onions, Garlic, Tomatoes,
- In a large frying pan, heat up a little oil and add your onions and garlic. Cook until softened and add the pepper, scotch bonnet, tomato, black pepper.
- Drain the saltfish and rinse before adding it to the pan. Once stirred in, add a splash of hot sauce and fish seasoning and give it a good mix.
- Drain your tin of Ackee and add to the mix and stir, being sure not to break it up too much.
- By now your rice should be cooked, remove the thyme sprigs and garlic bulb and fluff up your rice ready to serve with your saltfish! When you Serve, garnish with the spring onions you have set aside and ENJOY!
