West Africa parades Benin, Burkina Faso, the island nation of Cape Verde, Gambia, Ghana, Guinea, Guinea-Bissau, Ivory Coast, Liberia, Mali, Mauritania, Niger, Nigeria, the island of Saint Helena, Senegal, Sierra Leone, São Tomé and Príncipe and Togo. West Africa remembers the empires of Ghana, Mali, Oyo, and Benin. West Africa cooks Yassa, Maafe, and Fufu. In The … Continue reading Prolegomena To Any Future Gumbo.
Tuesday morning which means we’re off to the farmers’ market in Praça General Osorio, Ipanema. I love going to markets whenever I travel, markets in Dublin, Madrid, Stockholm, Thessaloniki and of course, Rio de Janeiro. I’m planning on cooking with local fish and have my sights set on Namorado. Namorado in its dictionary form means boyfriend … Continue reading Market Day In Rio
Bryant Terry is Chef in Residence at the Museum of the African Diaspora and his cook book Afro-Vegan connects food to health, identity and civic responsibility. More than anyone else, people of African descent should honor, cultivate, and consume food from the African diaspora. Afro-diasporic foodways (that is, the shape and development of food traditions) carry … Continue reading Creamy Coconut-Cashew Soup With Okra, Corn, And Tomatoes.
Leroy Campbell’s Table Talk portrays three generations of a family gathered round plates full of corn, greens, tomatoes and rolls. Newspaper articles focused on African-american culture stitch together the tablecloth. Bright, lively colors clothe family, furniture and walls. Two black and white portraits of ancestors watch over them all. Campbell creates his work out of Gullah-Geechee … Continue reading Gullah Cuisine: An Argument And History About Who’s in The Kitchen With A Chicken Bog.