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Ingredients for yam porridge

On Yams (Part 2)… Yam Porridge

By On November 23, 2011 · Leave a Comment

Developing familiarity with yams, true yams, particularly for folks who have none, is sure to surprise. As mentioned here, they are not the soft, sweet tubers Americans in the United States use to whip up pies, or casseroles. Those dishes are the domain of the delicate sweet potato.

You’ll never find [...]

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2011 – UN International Year for People of African Descent

By On September 26, 2011 · 2 Comments

I am late with this, at least here on the site. I’ve been talking up the 2011 International Year for People of African Descent since late 2010 with friends, on Twitter and on Facebook but haven’t done anything special to commemorate it with Roots Cuisine, for various reasons. Most of them logistical and [...]

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Yams

On Yams (Part I)

By On May 5, 2011 · 1 Comment

Yam, igname, ñame, inhame… all rooted in various West African words: nyam, iyan that not only refer to the tuber itself, but can also mean food, or even to eat reflecting the importance of the vegetable to cultures throughout the region . In Jamaican the word for eat is nyam. No coincidences here. I have [...]

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Eating & Cooking (& Loving) Nigerian

By On January 6, 2010 · 3 Comments

“…next time we make some okro soup or cow foot and tripe wit’ somethin’ like gari. You like gari, Angel? Maybe some fufu. What do you think?”

What do I think? Well, I don’t know and I didn’t when he asked me. Having begun to explore the food of Africa in order to [...]

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Diaspora’s Kitchen – Part I

By On January 6, 2010 · 3 Comments

Indespensible ingredients in the diasporal pantry.

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