Community Matters Fall 2025 - Magazine - Page 15
“I wanted to bring together elements of my classical
training and my Jamaican heritage,” Korey said.
“It was a blend of my culinary style and a way to
showcase a flair I enjoy incorporating into my
recipes.”
He said what he enjoyed most was “the friendly
competition with KB and getting to work with my
team to create recipes that are not typically served in
the community.” Sharing his culture with residents
made the experience even more meaningful. “It gave
me a chance to share a piece of my story through
the ingredients,” Korey said. “My favorite part of
working at The Chesapeake is the residents and
getting to know them.”
Chef Kebba Secka, known as KB, also brought his
culture to the table with A Taste of Gambia, Africa.
His menu featured African Fish Pie, Jollof Rice,
and Chakry, representing everyday recipes from his
family.
“
What I enjoyed most was
sharing these recipes with
the residents and cooking
with my father.
Dish Origins
ACKEE AND SALT FISH:
The national dish of Jamaica, consisting of sautéed ackee
tree fruit, fish, vegetables and herbs. Its history is deeply
intertwined with Jamaica’s colonial past.
AUTHENTIC JAMAICAN OXTAIL:
Initially, oxtail, a less desirable cut of beef, was given to
enslaved people who transformed it into a flavorful and
hearty meal through slow cooking and the use of local
spices and herbs.
JAMAICAN RUM CAKE:
Thought to have originated with British colonists,
who began settling on the islands during the 18th century,
bringing with them recipes for steamed fruit puddings.
AFRICAN FISH PIE:
A popular West African street food with roots in British
colonial influence. Typically filled with spiced sardines
or other fish, are enjoyed as a convenient snack.
JOLLOF RICE:
- Chef Kebba "KB" Secka
”
“These are recipes from Africa that are prepared
daily by families and represent the culture my father
brought with him,” KB said. “He came to America in
1999 and started at The Chesapeake in 2001. He still
works here, and we enjoy working together.”
Having cooked alongside his father for the event
made it even more special. “What I enjoyed most
was sharing these recipes with the residents and
cooking with my father,” he said. “The people, the
residents, are my favorite part of working here.”
Benachin, also known as Jollof Rice, originated from the
Wolof region of the Senegambia region before spreading
to the entire West Africa and beyond.
CHAKRY:
A sweet, creamy West African dessert made with
couscous or millet (a small, nutty grain) mixed with
sour milk or yogurt and lightly sweetened with sugar.
At The Chesapeake, stories are shared daily around
tables. This year’s Iron Chef showed that sometimes
the meal itself tells the most powerful story.
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