Follow that food! See how African foodways, culture, and ingredients have dispersed throughout America and into today's kitchen.
Africa’s Culinary Diaspora in the Americas
Follow that food! See how African foodways, culture, and ingredients have dispersed throughout America and into today’s kitchen. Look for new episodes to be added on a monthly basis!
01: Culinary Connections from Africa to the Americas
Dr. Jessica B. Harris, renowned culinary historian and author of 12 critically acclaimed cookbooks, kicks off this series with an overview of the diaspora of African cuisine in the Americas. She will trace the ancient and often unrecognized African roots of ingredients commonly used in American cooking—including staples such as okra, beans, and rice. You’ll be introduced to the spices, chilis, and hot sauces that became synonymous with Creole dishes, as well as cooking techniques and recipes that have traditionally been considered thoroughly “American”, like Philadelphia’s Pepper Pot.
02: On the Continent: West Africa
Chef, author and social activist, Chef Pierre Thiam focuses on the cuisines of West Africa and particularly Senegal. The staples of West African foods include fresh vegetables and legumes such as okra, eggplant, black eye peas and the onion, tomato, pepper, garlic. You’ll be introduced to grains such as rice, millet, fonio, and sorghum. And learn how proteins including chicken and fish are mixed with flavor profiles from sweet potato, yuca, plantain, pumpkin. You may be surprised to find these African ingredients, recipes, and cooking techniques to be somewhat familiar as they have woven their way into traditional American cuisine.